After completing the HKCSS Care Food Ambassador Workshop, the Care Food Working Group arranged for me to intern at Caritas Ying Shui Home. The internship lasted for about two months, allowing me to continue learning various techniques for preparing Care Food as a Care Food Ambassador.  

 

On the first day at Ying Shui Home, Ms. Kwok explained the safety precautions, and Chef Wai led me on a tour of the kitchen. He emphasised that the first step upon entering the kitchen is to review the week's menu and the dishes for the upcoming evening and the next day's lunch. This helps understand how the ingredients need to be cut and prepared. The second step involves checking the inventory list to ensure the quantity and the price of items are reasonable.  

 

On the following day in the kitchen, my first task was to examine the menu. I learned that I needed to prepare romaine lettuce for tomorrow's lunch and choy sum for dinner. Chef Wai advised me that due to the small kitchen space, it's important to be flexible. He taught me to cut the vegetables required for the next day first and then proceed with the ones needed for the current evening, ensuring there's space on the counter for afternoon tea preparations.  

 

Next, the chef showed me the process of preparing tomorrow's ingredients. He instructed me to use three separate plastic bags for the ingredients of soft and bite-sized meals, regular meals, and pureed meals. The first step in cutting vegetables is to prepare the core and place it in the first bag. The second step involves cutting ingredients for soft and bite-sized meals into pieces roughly 1.5 x 1.5 cm and placing them in the second bag. Since there aren't many residents at Ying Shui Home who require soft and bite-sized meals, the amount needed to be cut comes to about 80% of a circular sieve's size. The third step is to cut the vegetables into lengths that fit within the space of one's index finger and place them in the third bag.  

 

I also learned that distributing breakfast in the morning requires skills. Chefs need to distribute meals in the morning, noon, and evening. Chef Wai explained that meals are distributed according to the icons displayed where the residents reside. For example, the icon of a roasted chicken indicates regular meals; a pair of scissors represents soft and bite-sized meals; a blender means minced meals; and a bowl signifies pureed meals.  

 

Afterward, the chef had me assist in cooking and making Care Food. Typically, the preparation process starts with lighter colours and progresses to darker ones. The consistency should be thin but not thick, as it tightens a bit after cooling. The chef noted that vegetables release moisture, so there's no need to add water. Additionally, when preparing Care Food, adding rice can serve as a binding agent.  

 

In summary, following the arrangement by the HKCSS Care Food Working Group to intern at the facility, I made significant progress in mastering the techniques for creating Care Food. I gained an understanding of the precise proportions required for delicate Care Food and a deeper insight into the concept of Care Food, recognising its relevance for various individuals with specific needs. The demand for such food isn't limited to institutions; families with pregnant women, children, or dental issues also require these preparations.