Sous Chefs: Remember that the diagram for Day 3 will be much different from the one I gave you for Day 1 and that 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 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 9:00 AM. 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 9:00.
Class Tasting -
Team 6- Here's a photo of an abbreviated tasting tray for Day 2 should look like, but it's been expanded to include 21 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.
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.
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.
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| From Day 1 K1 China |
Good evenging, Chef. This is Michele Romando from your AM 1 class. I am currently one of the sous chef's for Days 1-3. I was wondering if for the remouillage with Day's 1 and 2 stock remains, should I make it in a wok or start it in a stock pot right away? In addition, should I assume that I am doubling the amount of water being used to make the remouillage?
ReplyDeleteGreat questions! We have bones from today's stock + left over from Friday. We should make a double remouillage using 2x the water. Let's check the quality of Friday's bones to make sure they are still good, and then just start them in a pot on the stovetop (or grill, less crowded) with 20 liters of water. On Wednesday we will get fresh bones and start another stock using the remi instead of water ( after blanching in water, of course )
ReplyDeleteAfter making the remouillage with the bones from previous days, we will be tossing them in the compost bins after the 2nd stock is made, correct?
ReplyDelete