Pablono and Potato Soup

Wk 7 Day 2
Ingredient Mise en Place

Equipment needed for
execution

2 tablespoons 1 ounce, 28 ml Vegetable oil
1 cup 4 ounces, 113 g Onion, 1/2 inch (1.2
cm) dice
1/2 cup 2 ounces, 56 g Carrot, 1/2 inch (1.2
cm) dice
1/2 cup 2 ounces, 56 g Celery, 1/2 inch (1.2
cm) dice
3 6 ounces, 170 g Poblano chiles, roasted,
peeled, seeded,
1/2 inch (1.2 cm) dice
2 cups 10 ounces, 280 g Russet potato, 1/2
inch (1.2 cm) dice
1 quart 1 l Chicken stock
/ cup 6 ounces, 170 ml Heavy cream,
warmed
1 tablespoon Cilantro leaves
3 4

to taste Salt and white pepper
Tortilla strips, fried
/ cup as needed 1 ounce, 28g Queso fresco
or white cheese, grated
1 4

Methodology:

Puree Methodology
Method directions

1

Heat the oil in a saucepan over medium heat. Add the onion, carrot, and celery,
and
cook 5 minutes.
2 Add the chiles, potato, and stock. Simmer for 30 minutes.

3
4
5

Puree the soup. Bring back to a simmer.
Adjust the thickness (using additional stock) and season with salt and pepper.

Add the cream and cilantro just before serving. Garnish the soup with fried tortilla
strips and grated cheese.

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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