Tortilla Soups with Chicken & Totilla Garnish Wk 7 Day 1

Ingredient Mise en Place

Equipment needed for
execution

1 cup 4 ounces, 113 g Onion, quartered
2 cups 12 ounces, 340 g Plum tomatoes,
quartered
1/4 cup 2 ounces, 55 ml Vegetable oil
1 Corn tortilla, cut into short strips
2 Garlic cloves, minced
/ Ancho chile, stemmed, seeded, toasted,

1 2

finely chopped
/ Bay leaf

1 2

1 teaspoon 2 g Ground cumin
3 cups 24 ounces, 705 ml Chicken stock
/ cup 2 ounces, 56 g Tomato sauce

1 4

to taste Salt and black pepper
2 cups 8 ounces, 226 g Chicken meat,
cooked, julienned
1 cup 4 ounces, 113 g Cheddar or Monterey
Jack cheese,
shredded
1 cup 4 ounces, 113 g Avocado, peeled,
pitted, cubed
1 cup 4 ounces, 112 g Corn tortilla, fried
strips

Methodology:

-Soup methodology
-Feranacious thicking principle
Method directions

1

Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15
to
20 minutes. You may also do this on a sheet pan under the broiler.
2 Put the tomatoes and onion in a blender or processor and blend until smooth. Set
aside.
3 Heat the remaining oil. Add the tortilla, garlic, and chile and sauté for 3 to 4
minutes.
4 Add the bay leaf, cumin, and stock; bring to a boil.

5
6
7

Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
Season and strain through a coarse strainer. Taste and adjust seasoning.

Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp
tortilla
strips.

Drawn Class Diagram:
Plating

Electronic Photo

Chef's constructive critique

Page 2
This is the area where non- graded Assessment and Self
Assessment occurs; where the learning is realized.
Chef Constructive Critique
Appearance
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Taste/Flavor/Seasoning
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Logic/Plate presentation
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What did I learn today regarding this dish (use back of Page as

needed.
Successes, failures, Time line issues, Adjustments
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