Day 2 requires that you know the Day 1 menu and set up PLUS add new items to the line and prep for Day 3. Please be sure to go over your successes and mistakes from Day 1, learn and move ahead, and to use what you learned today to prep for Days 2 + 3 with better planning and more confidence.
Sous Chefs: Remember that the diagram for Day2 will be different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. Yes, this is a test...if you don't try to come up with a different plan, the day will be more difficult for everyone. So give it your best effort and show me the results first thing in the morning so I can help you figure out mistakes before it's too close to service.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
Team 6- Here's a photo of what the tasting tray for Day 2 should look like if you follow the sheet. 17 items in all, whole pieces of things that would be cut up or re-hydrated for tasting (just so you can see both forms). Chef should walk you through each item, giving a short explanation and allowing you time to taste each one. If you clean up fast - before 12:30 - it can be done in the kitchen, otherwise, take it upstairs to Lecture room 455. Make 1 tray for each 3-4 students. If you have 12 students, make 3 identical trays for them to share.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler. We can use this to review for tests later in the cycle.
Everybody else: Make sure you know what you're supposed to be prepping ahead for Day 3 and that IT ALL GETS DONE. The reason it was assigned as prep a day ahead is because you will be in the weeds on Day 3 if you have to start from scratch. Let me know if you need clarification on any points.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler. We can use this to review for tests later in the cycle.
Everybody else: Make sure you know what you're supposed to be prepping ahead for Day 3 and that IT ALL GETS DONE. The reason it was assigned as prep a day ahead is because you will be in the weeds on Day 3 if you have to start from scratch. Let me know if you need clarification on any points.
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| From Day 1 K1 China |
Chef Pardus,
ReplyDeleteFor the steamed dumpling filling we are making tomorrow, would you like us to add the shrimp, the fresh water chestnuts, and the carrots to the product? Or should we just process all other ingredients and wait until day 3 to add them? Thank you.
Paulo Gomes Filho
Chef Pardus,
ReplyDeleteTeam 5 scaled the sweet garlic sauce down today from 64oz to 40oz. Tomorrow would you like us to follow the recipe as stated online?
Thank you,
-Bryan and Mark
Chef Pardus,
ReplyDeleteFor the wontons for the wonton soup, would you like me to get the wonton mis en place ready for you to demo the class like in the video?
Brandon Sanders
Chef Pardus,
ReplyDeleteI also noticed for the garnish there is an option to add the egg by using the egg drop method. I wanted to know if you prefer the omelet or egg drop method for the soup garnish?
Brandon Sanders
Chef,
ReplyDeleteI've noticed a common dish on Dim Sum menus is "Feng Zhao". I've never had chicken feet, and the fried then simmered in black bean sauce preparation sounds pretty tasty. It would be a fun, cheap project to do on Dim Sum Day if we can stay under budget tomorrow.
Thanks,
~Katie
Sorry for the late response, computer issues at home...
ReplyDeletePaolo - Those items are garnish, they get folded in by hand after the forcemeat is made.
Bryan - If 40 oz was sufficient today, let's stay with that, but let me work with you on the adjustment, it tasted a bit sweet today.
Brandon - yes, same set up by 9:00 AM and I will have everyone make a few to help take the pressure off of you.The egg drop technique is easier, and we'll have opportunity to make omelets later in the block - go with egg drop.
Katie - Please remind me in the morning, I do that dish fairly often and would LOVE to do it on Wednesday, I'll need to call the meat room in the morning and see if we can get any feet on short notice.