Sous Chefs: Remember that the diagram for Day 2 must include Fried Rice and for Day 3 will be much different from the one I gave you for Day 1; it's up to you to design a layout that makes sense. So give it your best effort and show me the results early in the day on Day 2 so I can help you figure out mistakes ahead of time.
Making wonton soup - Watch the video demo and set your station up so that I can do a "live demo" for the class no later than 3:30 PM. We can then engage the rest of the class in helping shape the wontons. Set up the station exactly as it is in the video and ask for verification before we stop the class for demo at 3:30.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
Team 6- Here's a photo of an abbreviated tasting tray for Day 2 should look like, but it's been expanded to include 30+ items. You should include whole pieces of things that would be cut up or re-hydrated for tasting (just so you can see both forms). Make sure you have all of the ingredients for the tasting before we place a supplemental order - talk to Chef about the set up early. The tasting itself will occur after service. Make 1 tray for each 3-4 students. If you have 16 students, make 4 identical trays for them to share, etc...When tasting is done, please cover and wrap remains - as in second photo - and store in the cooler. We can use this to review for tests later in the cycle.
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| From Day 1 K1 China |
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.
For the Lacquer Roasted Spare Ribs on Day 3, I know that they get cooked till tender, brushed (20min before removal), rested (10 min), then cut. Does this mean that they go in at the beginning of the day and are left in the Chinese oven till about 30 minutes before service? Or are we cutting them, panning them, and then reheating/hot holding them till service?
ReplyDeleteThanks or the question! they should be prepped and marinated today, put into the oven early tomorrow with the other meat, roasted as you described - until tender - and then cut into individual ribs, placed into a warm pan, covered, and held hot until service. The Sous Chefs should be working on a service diagram for the Dim Sum Station and will be able to tell you which size pan to use for the service line.
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