The elderquest is a monthly catering event for our program, so we had the opportunity to feed them again. This time around, our class is more knowledgeable and have figured out the general procedures of time management, sanitation and mise en place to be successful in the kitchen. The day before, we had split into teams and prepared and cut everything for the entree we were going to serve. It was so well prepared, we had time to do some freestyle cooking and work what we wanted to. I decided I wanted to practice cooking a soup since I've only done it in a team, but not as an individual activity. I
first sauteed the vegetables in oil before throwing in the potatoes and stock
to let it simmer. Once the potatoes were soft enough, I blended the soup and
and pureed it to the right consistency.
For the catering event all we had to do was saute the vegetables for the ratatouille before letting
them cook the rest of the way in the hot box before service time.
For the chicken and potatoes, we
roasted them in the oven together. The potatoes had to be blanched before being
roasted so it would finished around the same time the chicken was done.
Pesto was made by blending the
ingredients together, we had to make sure the consistency was correct and that
it had good flavor.
Potato Puree
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