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A Chef’s Playbook


Table of Contents Overview ............................................................ 3 Objectives .......................................................... 4 Guiding Principles ........................................... 6 Essential Tools .................................................. 10 Equipment .......................................................... 12 Back of House .................................................. 16 Menu Categories ............................................ 18 EntreĂŠs or Main Course ............................... 18 Step-by-Step Plating ..................................... 20 Proteins ............................................................... 28 Cold Platters ..................................................... 32 Fruits ..................................................................... 34 Desserts .............................................................. 36 Garnish ................................................................ 38 Sample Recipes ............................................... 40

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Overview Textured modified foods is an art and a process of redefining a natural food product into a new form – a form that represents the corresponding regular diet from a presentation standpoint – as well as providing a flavorful experience. PUREé will bring a new dimension to our residents in your community. “Equal emphasis” is the guiding principle of PUREé and the operating standards that will create a consistent delivery on quality, flavor and artistic presentation for seniors in our communities. Textured menu items should receive the same attention to details as it relates to plating, quality, flavor and choices as offered to residents dining in other dining venues in your community. Textures should be properly executed and utilize the same quality of ingredients with excellent visual appeal. They should exude a pleasant aroma while maintaining the appropriate smooth texture for a safe dining experience. By following the PUREé standard operating procedure provided in this manual, you can create an attractive and quality experience which will enrich the lives of seniors in your community. PUREé Standard Operating Manual has been developed to meet two levels or outcomes in our business. Level #1 is designed for communities with less than or equal to 15 purees* Level #2 is designed for communities with equal to or greater than 16 purees Minimum Standards Required for Level #1: Protein Formed or Shaped, Starch Piped or Formed, Vegetable Piped or Formed, Dessert Molded, Piped or Parfait and Fruits Molded Minimum Standards Required for Level #2: Starch Piped or Formed, Vegetable Piped or Formed and Dessert Molded, Piped or Parfait *Level #1 is available for communities with more than 15 purees with additional labor.Book • 3 PUREé Guide


PUREĂŠ Objectives 1. Clear operating procedures and expectations on executing both level 1 & 2 of PUREĂŠ 2. Outline the essential equipment, back-of-house and front-of-house tools to be successful 3. Provide clear expectations and standards as it pertains to shaping techniques by menu category 4. Step-by-step pictures to illustrate plating standards by menu category 5. Webtrition recipes outlined at the end of the guide 6. Sweet and savory garnish for appropriate menu items

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Guiding Principles • PUREé foods are prepared according to a standardized recipe and the standards of techniques listed in this guide. • Residents on pureé diets are served the same foods as residents on regular diets or a similar alternative in accordance with the diet manual’s texture guidelines. • PUREé foods shall be fresh from today’s menu – NEVER use leftovers. • PUREé foods are served in normal dishware, not on a divided or lipped plate, in fruit dishes, mugs or soup bowls, unless required as an adaptive feeding device for residents to use for independent feeding. • PUREé foods are garnished, utilizing standardized garnishes listed in this PUREé guide. • Hot broths and/or sauces shall ALWAYS be served over entrees, starches and vegetables. • PUREé food items shall always be tasted before each meal to assure quality and consistency of foods.

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Tips • Complete an inventory of both front & back of house smallwares to determine if you have the correct service ware and tools to perform all techniques listed in this guide • Inspect your food processor to determine if the blade is sharp, the bowl is in safe condition and the motor is operating correctly • Be sure to include the nursing team, dieticians and speech therapists in the planning phases of the PUREé rollout before implementing • Create a PUREé tasting in your community and be sure to include Nursing, Dietician and Speech Therapist • Update your menu collection to include correct menu items as well as diet extension. This assures that correct recipes are being utilized and the appropriate pureed item is correctly

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Essential Tools Having a complete focus on PUREé from both front of house and back of house is extremely important for a successful launch as well as maintaining our brand standards. Listed below are the essential tools needed to properly execute our PUREé standards. These items must be purchased prior to starting PUREé. Note: Refer to the PUREé tools guide located on the My Compass Morrison Living Smallwares link.

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Equipment The proper equipment is essential in order to produce high quality, pureed foods that meet the required texture. Be sure to inspect your food processor, sharpness of blade and condition of the bowl and lid.

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Food Processor with sharp blade – Minimum requirement: Robot Coupe R2 or Blixer 3 or larger depending on volume

Blender – Vitamix CIA Pro series or Waring HGBSS

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Equipment • Plates should be in good condition with the appropriate matching lid • Square or rectangular plates and lids are optional • Small ramekins used to hold additional sauces • Assure that hot & cold holding equipment is readily available and functioning properly • Rocks glasses to serve as great vessel for piped desserts • Layer piped desserts and pureed fruits in parfait glassware To learn more about PUREé equipment, please click this link: https://vimeo.com/371497939

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Plates

Plate Lids

Ramekins

Rocks glass

Parfait glass PUREé Guide Book • 15


Back of House Equipment 1: Pastry bag with various tips for piping of starches and vegetables 2: Spaetzle press for starches, rice and pasta to create a noodle or rice like presentation 3: Ring mold for protein plating options 4: Flex molds for protein plating options 5: 1 oz. scoop for vegetable plating (both oval and round) 6: Terrine mold for protein plating options 7: Squeeze bottles for sweet and savory garnish 8: Layer piped desserts and pureed fruits in parfait glassware

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Menu Categories Note: Expectations will be clearly defined in each section indicating minimum requirement for level 1 and level 2. Entrées or Main Course Executed as a complete entrée plate which includes assigned starch or grain, vegetable and appropriate garnish as per the texture modified diet spreads approved by your Dietician. In this section of the operating standards guide you will understand the four core plating techniques for PUREé guidelines. Please note that piping is optional for sausage type entrees as well as slurried breads as per your community’s Speech Therapist. Core Plating Techniques 1. Traditional Plating 2. Casserole Style 3. Pasta Bowls & Plates

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Step-by-Step Plating Traditional Plating To learn more, please click this link: https://vimeo.com/371501100

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Step-by-Step Plating Casserole Plating

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Step-by-Step Plating Pasta Bowls & Plates To learn more about PUREĂŠ pasta bowls and plates, please click this link: https://vimeo.com/371502266

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Tips • Create your PUREé plating guide to establish clear expectations on the plating standard for each meal period and meal item (utilize PUREé plating guide template) • Create a photo catalog for each day which includes breakfast, lunch and dinner menu items (utilize PUREé photo standards template) • Designate the proper time each day to prep PUREé items. This should not be an afterthought or a scramble to plate meals or figure out plating style for menu items (utilize PUREé prep sheet template) • Customize a PUREé cook’s checklist to assure that this position is successful and daily assignments are completed (utilize PUREé cook’s checklist)

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Proteins Proteins require the following techniques: Ring mold, Terrine or mold from a shaping technique. Piping is acceptable for sausage entrees with open tip only. No single scooping of proteins, all proteins must be formed/shaped using the below techniques while adhering to Webtrition recipes. Molding & Shaping Techniques 1. Ring mold: 4oz ring, place pureed protein in ring then lift 2. Terrine: Cook in terrine, then slice and place on plate 3. Flex or molds: Cook in silicone style approved molds, invert and place on plate 4. Scooped & piped: Meatball or sausage execution (limited applications) To learn more about PUREĂŠ proteins, please click this link: https://vimeo.com/371499625 To learn more about PUREĂŠ fish dishes, please click this link: https://vimeo.com/371503203

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Ring

Flex Mold

Terrine

Scooped/Piped

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Essential Tools All recipes for side dishes consisting of starches and vegetables are available in Webtrition and only these recipes should be utilized for PUREé. If there is a need to add recipes to the PUREé database, please make a request to your Corporate Executive Chef.

Plating/Shaping Techniques Vegetables: Piped or scooped Starches: Piped, ring mold or Spaetzle pressed

Tip • When piping out vegetables or scooping on plate, be sure to scoop a 4oz. portion on test plate to create a side by side comparison to assure correct portioning 1. Spaetzle Press: Use a spaetzle press for pasta like appearance 2. Scoop: Only use for brussel sprouts, cauliflower and broccoli (4 – 1oz. scoops) 3. Ring Lift: Option for starches 4. Piped: Option for both starches and vegetables (except brussel sprouts, cauliflower & broccoli) 5. Pulling: Technique of pulling pureed vegetable with back of spoon to provide a colorful plate coverage (be sure to measure vegetable portion on plate prior to pulling) 30


Sample Side Dishes Pipe

Scoop

Ring

Pasta

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Cold Platters A cold platter option when typically pureed or slurried sandwiches are offered in our communities is a great way to break up the routine and provide an enhanced presentation for our seniors. The objective of serving cold platters is simple, equal emphasis as it pertains to the flavors and ingredients being served.

Plating Techniques Ring Mold: Proteins (examples: chicken salad, tuna salad, ham or turkey) Piping: Composed Salads (examples: potato, macaroni, pasta, & beet salad) Molded: Fruits (examples: cantaloupe, watermelon, pears or apricots)

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Platter Examples

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Fruits The goal is to provide a molded fruit option that brings the great flavor and shape of the fruit offered on menu. Refer to our Webtrition recipes for proper preparation and standard technique. It is important that once the fruit is placed in the desired mold that it be placed in the freezer to set up prior to unmolding for plating purposes.

Molding & Plating Techniques Piped: Fruits piped into serving vessel Fruit Mold: Pureed fruits placed in shaped molds that resemble the shape of the original fruits Flex Mold: Pureed fruits placed in a silicone mold, set in freezer then presented sliced on plate Cut Fruit: Pureed fruits are placed in shallow pan, set in freezer then cut into ½” x ½” dice then served in bowl to represent diced fruit (canned or fresh fruit) Service Vessels: Ramekin, Dessert Bowl or Plate Tips • Utilize silicone molds for consistent portioning • Slightly freeze in molds then pop out for improved presentation • Purchase fruit shaped molds, i.e. melon, pear, peaches, pineapple • Be sure to drain canned fruits before blending • All fresh fruits should be ripe prior to blending 34


Sample Fruits

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Desserts Desserts are created using Morrison Living Recipes that are either slightly modified from the original recipe or add an additional step to change texture that works great for residents on a puree diet. In most cases, desserts can be pureed to maintain a flavor profile and presented in a way that elevates the presentation to enhance the overall dining experience.

Molding & Shaping Techniques Piped: Cake and brownie style desserts can be piped onto a plate and garnished to enhance the flavor and presentation Parfait: Puddings, mousse and cakes can be layered into a parfait cup/vessel with layers of whipped cream and garnished appropriately to add flavor to overall dish Molded: Cake and brownie style desserts are pureed and placed in flex mold, set in freezer, then inverted on plate and garnished Smoothie: Pie desserts such as apple, cherry, pumpkin or blueberry are pureed with ice cream and/or yogurt to a smoothie-like consistency then served in a glass with appropriate garnish to improve flavor profile To learn more about PUREĂŠ desserts, please click this link: https://vimeo.com/371504583 36


Sample Desserts Piped

Parfait

Molded

Smoothie

Tips • Keep a good variety of dessert sauces available • Inventory your service vessels to assure flexibility and variety • Maintain an inventory of various sized pastry bags and tips • Use silicone flex molds for pureed cake: Slightly freeze, pop out prior to service, and serve with appropriate sauces • Utilize clear rocks glass or squat cup for parfaits • Add pastry cream, fresh whipped cream or puddings as layers Service Vessels: Plate, Dessert Bowl, Parfait Cup, Rocks Glass, or Clear Glass Mug PUREé Guide Book • 37


Garnish All garnishes should complement the dish regardless of sweet or savory and should be completely functional in both appearance as well as flavor. Garnishes for purĂŠes should have a smooth consistency with an strong flavor profile while providing a great color contrast to the dish being served.

Recommended Garnishes Sweet Garnish Options Blueberry Coulis #123042 Caramel Sauce #123041 Chocolate Sauce #123040 Raspberry Sauce #123039

Savory Garnish Options Roasted Tomato #122377 Dill Crème Fraiche #122364 Onion Jam #122361

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Savory Garnish

Caramelized Onion Roasted Tomato

Basil Crème Fraiche

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Protein Recipes Chicken PUREé #122362 Chicken Standard #1794.16 Beef PUREé #122358 Beef Standard #4897.6 Fish PUREé #122384 Fish Standard #810.18 Pork PUREé #122375 Pork Standard #5314.9 Plating/Shaping Techniques Vegetables – Piped or Scooped Starches – Piped, Ring Mold or Spaetzle Pressed

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Cold Platter Recipes Potato Salad Standard #61715.1 Tuna Salad Standard #5810.9 Beet Salad #81.5 Egg Salad #1932.28 Plating Technique Ring Mold – Proteins (example: chicken salad, tuna salad, ham or turkey) Piping – Composed Salads (example: Potato, Macaroni, Pasta, Beet Salad) Molded – Fruits (Cantaloupe, watermelon, pears or apricots)

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Fruit Recipes Cantaloupe PURE #122360 Cantaloupe Standard #10345.2 Honeydew PURE #122368 Honeydew Standard #10345.2 Watermelon PURE #122383 Watermelon Standard #88.1 Canned Peaches PURE #122371 Canned Peaches Standard #10335.8 Canned Pears PURE #122372 Canned Pears Standard #1308.4

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Notes

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Profile for Morrison Living

PUREé Guide Book  

Everything you need to know about PUREé... from recipes to equipment and everything in between. Bon appetit!

PUREé Guide Book  

Everything you need to know about PUREé... from recipes to equipment and everything in between. Bon appetit!