Independant component update

Day1:

Albondigas soup

 Today I was making albondigas soup, I started at 3:--pm and ended at 7:--pm

Materials:

1-6 quart pot

1-Laddel

Cutting board

Knife

Colander

Large mixing bowl

Medium size bowl

1-1 cup measuring cup

1-4 cup measuring cup

Ingredients:

1 pound of beef (half ground beef and half ground pork loin)

1/4 onion finely chopped

1 garlic clove finely chopped

1 beaten egg

3 tablespoons of ground bread

1 teaspoon of cumin

1 teaspoon oregano

Salt added according to taste.

1/2 diced stock of celery

1 diced carrot

2 large potatoes

2 ears of corn

2 Mexican squash

3 tablespoons of fresh cilantro leaves

2 cups of water

3 slices of onion

1 pinch of cumin

salt and pepper added to taste.

Condiments:

Fresh cilantro

Chopped onion

2 Lemons

3:00 P.M. – Start time- Prepare working space.  I cleaned and disinfected the work area I was to use. The kitchen counters space, sink, stove, and cutting board.

3:15 P.M. – I prepare by binging out the materials (Materials list included)

3:30 P.M. – I brought out ingredients (Ingredients list included)

3:45 P.M. - I washed the vegetables and scrubbed the potatoes.

4:00 P.M. – I measured out ingredients.

4:15 P.M. - using cutting board and the knife I cut the vegetables into the sizes the recipe required and placed them in the large bowl.

4:30 P.M. – I fill the 6 quart pot with three quarts of water, added salt to the water to start a rolling boil.

4:45 P.M. – I begin preparing the meat by placing it in a medium size bowl, and adding the seasonings to the meat. I mixed in the bread crumbs, salt, pepper, eggs, cumin, and oregano.

5:00 P.M. – After mixing the meat, I begin to shape the meat in to spherical shapes, roughly the size of a ping pong ball.

5:15 P.M. – I got the medium bowl and placed the meatballs carefully in the pot and waited for it to grow to a rolling boil again.

5:30 P.M. –once the water reached the rolling boil again, I took the large bowl of vegetables and carefully placed them in to the boiling water.

6:00 P.M. – after boiling for approximately half an hour the soup was finished and let it sit for fifteen minuets. 

6:15 P.M. – Now it was ready to serve and I let it cool and put it up for display this is what it looked like.

7:15 P.M. – Clean up and disinfect preparation area and serving table.

I let the soup cool for about 15 min. before serving.  The condiments I used were the fresh cilantro, chopped onion, and wedged lemon.

Prep time:1hr.

Cooking time:2hr

Serving time:1hr 15min

Total time :4hr 15

Current ICH(Independent component hours):4hr 15min