Quality Ingredients Selection In Making Demiglace Sauce In Hot Kitchen: An Exploration Study At STP AMPTA Yogyakarta

Abstract

This article aims to explore the role of selecting quality food ingredients in making demiglace sauce in STP AMPTA hot kitchen. Demiglace sauce, as one of the basic sauces in Western cuisine, requires high-quality ingredients to achieve optimal taste and texture. This study uses a qualitative method with an exploratory approach, involving direct observation and in-depth interviews with chefs and students of STP AMPTA. The research results show that choosing quality food ingredients, such as fresh beef bones, organic vegetables and selected spices, greatly influences the result of the demiglace sauce. Besides that, proper cooking techniques, such as roasting the bones and slowly reducing the liquid, also play an important role in the process of making this sauce. Choosing the right ingredients and correct cooking techniques not only affects the quality of the final product but also improves students' skills and knowledge in the culinary field. It is hoped that this research becomes a reference for culinary educational institutions and practitioners in the food industry to improve the quality and standards in making demiglace sauce. In addition, these findings also can contribute to improving the quality of culinary education in Indonesia and provide new insights for chefs and students in creating high quality culinary products