In the kitchen I have returned to the pantry station for preparing the dressings and vegetables for the salad bar. We put out a large bowl of cut lettuce and a dozen different vegetables to put on it, plus three or four other salad types, such as fruit and potato salad. It seems that many of the bakery students and a few of the cooking students are vegetarian, so the salad bar is popular and needs to be refilled often. We steam, peel, and devil thirty eggs at a time to add to the choices.
George shows us how to debone a raw turkey breast in theory class. For theory practice, two of us debone, season, and wrap a turkey breast to be roasted for the Thanksgiving meal next Tuesday. We will prepare the stuffing in a separate pan. The problem with stuffing is that it cooks faster than the turkey meat, so it is safer to cook it separately. When feeding the public, the rules are very strict, to avoid causing food borne illness.
We continue to practice making sauces over portable propane stoves in the kitchen. Currently we are working on the basic tomato and the additions which change it to spanish and bar-b-que sauce. All of our sauces are combined and saved, to serve on food we are preparing for the line. Personally, I have some favorite bottled bar-b-que sauces that I prefer to use at home.
One of the young dishwashers said to me, "Hi grandma...you are the oldest one here". I replied, "I think George is a couple years older than I am". I wonder if I am the oldest student he has ever had in class?
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