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.
OK - Information specific to Day 2:
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. Each member of the team should make their own, individual diagrams for Dim Sum service. Give it your best effort and show me the results early on day 2 so I can help you figure out mistakes ahead of time .
We will be making Making wonton soup on Day 2, watch the video in advance so, if you have questions, I can answer them in class before we get started. On Day 2, 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.
EVERYONE SHOULD WATCH THIS VIDEO PRIOR TO CLASS ON DAY 2:
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 19 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.
Also Team 6 - On the tracking schedule for Day 3, you are assigned to make Broth for Day 4 soup. Look ahead tonight for the recipe in the Korean Menu for "Spicy Beef Soup". Although you will make the broth on Day 3, you will save time and have a better result if you blanch the beef bones and beef shoulder EARLY on Day 2, discard the blanching water, and save the bones and shoulder in the cooler for Day 3. On Day 3, you can start simmering the bones and beef right away and have a longer cooking time and more full bodied broth by having blanched them on Day 2.
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.
Also Team 6 - On the tracking schedule for Day 3, you are assigned to make Broth for Day 4 soup. Look ahead tonight for the recipe in the Korean Menu for "Spicy Beef Soup". Although you will make the broth on Day 3, you will save time and have a better result if you blanch the beef bones and beef shoulder EARLY on Day 2, discard the blanching water, and save the bones and shoulder in the cooler for Day 3. On Day 3, you can start simmering the bones and beef right away and have a longer cooking time and more full bodied broth by having blanched them on Day 2.
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 |
The recipe for spring rolls calls for 1 pack of 20 spring roll wrappers, but the yield is 60 for the filling. Are the spring rolls cut for service for the 40 portions?
ReplyDeleteTwo answers - Yes, we usually cut them in half to serve on the Dim Sum plate with all of the other components. Look ahead to Day 3 for more info.
DeletePortions - most recipes will present a "yield" line. This indicates how many "portions" the writer of the recipe feels it will produce. If you have a recipe for 10, but you're feeding 5 football players, that recipe may only feed 5 (or less). I suggest paying less attention to the "yield", and more attention to how many people you want to feed and what size portion you think is acceptable to them.
If you want to talk more about it, see me fIrst thing in the morning.
Hi Chef,
ReplyDeleteFor the spring rolls, the recipe lists scallions twice. Is the first time for cooking with the ginger as an aromatic and then do we add the second listed amount of scallions when we add the rest of the veg?
YUP...half as aromatic, half as "fresh" finishing...at the end. Don't forget, once filled, the rolls will be fried, which steams the ingredients wrapped inside.
DeleteWe are preping 2x the dumpling dough and only 1x dumpling filling. Is that correct? Becasue of the fact that 1x recipe only makes 50 portions, and the tracking schedule says to make 70 portions. It looks a little weird to make only 1x dumpling filling, but having twice as much dough.
ReplyDeleteGreat question, well posed.
DeletePortions - most recipes will present a "yield" line. This indicates how many "portions" the writer of the recipe feels it will produce. In this case, I know that students will usually roll out the dough a little bit too thick, so we need more filling to accommodate the dough. A skilled dim sum cook will make at least 100 wrappers from this amount of dough. If you want to talk more about it, see me fIrst thing in the morning.
Hey Chef, I remember you mentioning to two groups (the chicken and mushu team I believe) for them to fire their food in batches of three. On the blog post from yesterday, it says that you would want us to do the same. I want to clarify if Team 6, Grandmother’s Bean Curd, will be batch firing because our group wasn’t mentioned.
ReplyDeleteAlso, I want to make sure that I am comprehending your directions on the broth; Sam and I are just doing Step 1 tomorrow and Steps 2,3 and 4 will be done on Day 3. Is this correct?
Thank you
You are correct, thanks for giving me a heads up so I can change those instructions. Your dish is, in part, a stir fry, but ultimately, it's a braise. Since I've posted those instructions, I've realized that it can be made ahead and held without losing quality. You can prepare ALL of it between 10:15-10:45. Put out 1/4 for family meal at 10:45, hold the rest in the hot box.
DeleteHi Chef,
ReplyDeleteOn the recipe for the Smoked Bean Curd Salad there's a link to the Chinese Mustard Sauce but, the recipe itself doesn't call for it. Is this something that should be added to the sauce for the salad?
Thank you.
That's a glitch in the system. It's a "sub page", don't pay attention to it for this recipe, but you need it for the bean sheet salad.
DeleteHey Chef,
ReplyDeleteI am not sure how long to blanch the beef shoulder and beef bones for. Should I blanch it for 10 minutes, similar to the stock we make in class?
Thank you
Exactly the same. Then cool and store it. This will save you about 30 minutes on Friday when time is tight, and also allow you to simmer the stock longer to make it stronger.
Delete