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Unit 6 Timeline

This document provides instructions for making potato leek soup and whipped potatoes. It includes a list of ingredients and equipment needed as well as step-by-step methods for preparing each item. Potato leek soup is made by sweating leeks and onions, adding potatoes and stock, simmering, and then blending. Whipped potatoes are made by boiling, drying and mashing potatoes before mixing in butter, milk and seasoning. Both dishes should be held hot until serving.

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Nathan Perez
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138 views2 pages

Unit 6 Timeline

This document provides instructions for making potato leek soup and whipped potatoes. It includes a list of ingredients and equipment needed as well as step-by-step methods for preparing each item. Potato leek soup is made by sweating leeks and onions, adding potatoes and stock, simmering, and then blending. Whipped potatoes are made by boiling, drying and mashing potatoes before mixing in butter, milk and seasoning. Both dishes should be held hot until serving.

Uploaded by

Nathan Perez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Method equipment Recipes

SOP- Individual production Potato and leek soup

7:30Knife skills tray (55 min) 1 onions, 1/8” slice 1 onions minced 1 quart potato and leek soup 6 oz. Leeks white only
2 shallots, minced, 2 tomatoes, petals ¼ bu. Parsley; chiffonade
3 garlic, minced 1 potato med dice (chef) ½ potato brunoise ½ 1 recipe whipped potatoes 2 oz onion
potato julienne
  Knife skills tray 55 min 1 oz butter
8:25- finish knife tray
Equipment 12 ozs. Chef potatoes
 
8:30 Demo- Whipped potatoes and potato leek soup.
Potato leek soup 32 oz. Chicken stock

 Medium Stockpot A small sachet


 Potato Leek Soup
To put all ingredients in
 Wooden spoon Salt and white pepper, nutmeg
1. Heat oil in a medium stockpot. Add Leeks and onions and
To move vegetables
sweat them on medium-low heat.
around while sweating 8 oz heavy cream
 ladle
2. Increase the heat to high and add the potatoes, stock, sachet for service of soup. 1 tsp. Chives, shaved
and a Tbs of salt and white pepper. After it starts to boil reduce  Blender or food mill
back to medium heat and simmer until potatoes are soft (30 To puree the ingredients. Whipped potatoes
minutes).  Bowls/cups
for serving. 1 lb. potatoes (russet)
3. Puree soup in blender or food mill.
Whipped potatoes. 2 oz whole butter
4. To finish for service garnish with chives and serve in chilled
bowls or cups.  Stockpot 4 oz milk
for boiling
 Whipped Potatoes  Slotted spoon or tongs Salt and ground black pepper
to take them out of pot (classical is white pepper)
1. Peel and cut potatoes into large pieces. Boil until easy to  Sheet/sizzle pan
mash. Dry them over low heat on a sheet pan at 300F in the to dry in oven Hot hold in a steam table/hotel
oven until no more steam rises (10-15 minutes). Puree hot  Food mill pan water bath aka bain marie set
potatoes through food mill into heated bowl to mash up
 Bowl
2. Add butter and mix into potatoes with rubber spatula until To put mash P in
incorporated. Add milk, cream, salt and pepper, whisk by hand  Rubber spatula
or whip in mixer until smooth/light. to incorporate ingedients
 Mixer
3. Spoon potatoes onto heated plates or into bags to serve to make smooth
immediately.  Hot Hold in steam table/
hotel pan
10:40

Finish production

Grading

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