Our new puree program is up and running! The first step was creating
labor, and we accomplished this by streamlining our steward position.
With a 16 hour investment by our client, we introduced the Culinary
Tech, a prep and production position dedicated
to our puree and modified foods.
Using a slurry technique with a hamburger bun provides a
"normal" puree meat hamburger that retains integrity. And our vegetable
purees are flavorful mixtures of fresh herbs and a touch of real
butter, molded and re-thermed with the entrée. For a
chicken salad sandwich we combined puree bread mix with pulverized
croutons for flavor, then mixed in 50/50 mayo and water with a touch of
dijon mustard. Used as a moist crust the result is delicious and
appealing. Pasta salad is composed of layered, pureed
marinated broccoli and red pepper coulis, with cream of wheat for
"noodles".
The whole process has been a team effort with Executive Chef
Grant Arnold, RD Cathy Walter, and our great Culinary Techs. Dinner
anyone?