Vietnamese Menu Days 8 + 9

There are videos on how to handle Herbs, Lemon grass, and Tamarind that you must watch to be prepared for the Vietnamese section of class, please check them out below or in the side bar of the Vietnamese Section of the Website. 

Working with Lemongrass:

Working with Tamarind paste:

Each Station  is responsible for making and properly holding Table Salads on their station, watch the video in the Vietnamese section on "Handling Herbs". Station 4 will set up the MEP for making these but construction will be done by each station according to their service needs. Table Salads will accompany every entree served, after preparing them, please hold on Blue Plastic trays lined with moist paper towels and keep covered with moist paper towels on top as well. You must watch the video on Handling Fresh Herbs in the Vietnamese section of the Website. PLEASE DO NOT start grabbing herbs for other uses until Station 4 has set up for Table Salad MEP.

EVERYONE! We will not be using the steam table for any items served on this menu.  Since we're not using the steam table, you are required to design your station layout  in  a diagram. This is mandatory for each person - draw up your plan, bring yours - along with your team mate's - for review and present it to the Chef at the beginning of the day for final adjustment. First draft diagram is due for review at the beginning of class on Day 8. 

If you're preparing items for the Street food Plate, they must be placed in 1/3 hotel pans for service. 


Sous Chefs:

The good news is you don't have to set up the steam table today, everything comes off of it's own station.

Fisherman's soup - recipe is easy, watch demo of how to cook shrimp in the soup. You can make soup early and hot hold - keep cooked shrimp on the side until service, put them in cups and ladle soup over them. We will make the same soup on both days. Prepare 1 gallon for Day 8 and 2 gallons for Day 9.

Salads - make both each day. 1/3 recipe of each on Day 8 + 1 full recipe on Day 9.
 Green mango salad - mangoes should be green and firm, if not - talk to me. The salads goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.  The Lotus Rootlets come in glass jars, they need to be rinsed and cleaned before cutting, please ask chef for demo on how to remove the fibers in the rootlets before cutting them.

Long Grained Sticky Rice (Sweet Rice) - Should have been soaked on Day 7 for Day 8 and you should soak 4c on day 8 for use on Day 9. We will also use Long Grained Sticky Rice for the Thai menu, so it's your responsibility to soak 4C on Day 9 for use on Day 10.  You need to drain it, put it into a perforated hotel pan lined with moist cheese cloth and steam it for 15 minutes. Do this early, it's usually served at room temperature, so it doesn't matter if it's not hot at service. Keep it for the street food station in a 1/3 hotel pan, covered with a moist towel.

Your primary responsibility besides soup/salad/sticky rice will be to set up the Street Food Station. This should be done on Station 5 using one chaffing dish with three 1/3 hotel pans in it to hold the hot food - like the dim sum set up. The street food plate will go to every customer with an entree, so we need to be prepared for 50-60 on Day 9. Each small (8") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of each salad, about a tablespoon of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look something like one of these, depending whether we have time to make any extra items :


Include a small lump of sticky rice next to the mango salad:
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From K1 Menu Photos


Draw a great diagram of how the Street Food Station will look on Station 5. Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the rice? The salad rolls, and mango salad and the lotus rootlet salad? Don't use utensils to plate- use gloved hands - faster that way.

BTW - All of the nouc cham for the class will be made by Station 6 and distributed or portioned as needed. Station 6 should portion 60 small ramekins of the nouc cham for the street food plates on day 9- about 1/2 full each ramekin. The rest will be used by Team 4 to dress their noodles for the fish.

Station 2:
Salad Roll set up is deceptive. It looks and sounds simple, but until you've made a few, it's awkward. For that reason, have all your MEP set up to start rolling by 9:00 AM - we'll get everyone to practice rolling a few, I'll help, and it will be easy. Watch the video - ask me for the towels as soon as we walk in. The rolls go on the street food plate. Each person should make two rolls apiece on Day 8 and 4 rolls apiece on Day 9 - that should give us enough for service each day. Bring to Street food Serving Station in deep 1/3 pan with layers of lightly oiled parchment paper between each layer of rolls.

Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. On Day 8 plan to go to the meat room for about 30 minutes and slice the semi frozen meat down there at about 7:30, be sure to talk to me before you go. Plan to set up Station 2 table and a tray stand with sheet tray for Pho pick -up during service - you'll only need to do this on Day 8, once sliced we save the bulk of it for service on Day 9.. Enough broth has been made for 2 days, so only heat 1/4 on Day 8 and the rest will be saved for Day 9. Heat it in a stainless pot on the range ,use one of the Station 2 woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles in.Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your hot bowls for service kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with chef before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from Station 2.

It's a good idea to look ahead to the sous chef's duties for Days 10 + 11 and ask questions before you get there.

Station 3
Shrimp on Sugar cane - the shrimp "mousse" for this should have been made on Day 7 and should be enough for both Day 8 + 9, Talk to the sous chefs about who will do the finishing grill work on these - probably we only have one person to grill both your shrimp and team 5's Beef in La Lot skewers. Watch the video on how to shape and form and also on how to work with sugar cane. Chef can help. You need to fabricate the sugar cane as well, make sure to get chef's assistance with this before you begin.Once the shrimp is shaped onto the sugar cane, it must be steamed until completely cooked, then allowed to cool. It will be reheated and browned for service on the satay grills. Bring to Street food Serving Station in 1/3 pans.

Fried Fish -  We have an excess of fish in the coolers, please check with chef on which to use for Days 8 + 9, otherwise follow instructions here -catfish fillets should be coming in, cut them into large bite-sized pieces and divide into 5 oz portions. You will set up most of your mise en place on your station, the fish portions and seasoned flour mix on a tray stand next to the wok, and one of the large woks directly across from your station will be filled with 6" deep of fry oil and act as your deep fryer. Let chef turn on and adjust the temp on the oil - if you get it wrong, it's a BIG fire - very scary. Draw a diagram of where everything will be and label everything, you can set up a tray stand with fish and flour mix next to the wok and keep your noodles, nouc cham, herbs and table salad on the table behind you - it will make your life soooo much easier. You will be frying ala minute - order-fire-pickup as the orders are called. Served in the wide, shallow bowls with rice noodles and table salad. See recipe for details.

Station 4- Making the table salad is labor intensive and time consuming, you're setting up a station for each team to construct their own, start early so no one is waiting for you. Watch the video on handling herbs and table salad and then set up a production assembly line so they can be assembled  efficiently. We really only need enough of each ingredient to construct about 15 table salads on Day 8, but on Day 9 we'll need enough to produce 65. Keep completely covered with moist towels at all times so they don't wilt.

The Chicken salad is very straight forward - follow the recipe and serve at room temp, be prepared to adjust seasoning with chef as needed. You are responsible for your own Jasmine rice and making enough to share with Station 5. Hold it hot in a chaffing dish on your station. Chicken Salad is served with Jasmine rice and a table salad.Jasmine rice is a long grain rice, prepare as we have been for Chinese Long grained Rice.

Butchering and marinating the duck for Days 10 + 11 must be done on Day 9. Be sure to watch the video on duck fabrication and work with the chef to start the process. Separate the breast from the legs and thighs and Reserve all for use.


Station 5 - Mise en place whuich should have been done on Day 7 was not completed. Ribs are marinating, but Beef in LaLot filling was not madse- bring the recipe and be prepare d to make it on Day 8 for both days. 
 Beef in la lot leaves is time consuming, set it up "production style", meaning don't make one at a time, lay out all of the leaves, fill them all , roll, them, then put them on skewers. Remember that the amount of beef prepared is supposed to be enough to last for both days - we will make about 20 skewers on Day 8 and save the remainder of the filling for Day 9, these will be cooked  on an Asian Satay Grill. Bring Beef rolls and Pork Ribs to Street food Serving Station in deep 1/3 pan.

 We need to take new photos of the Satay Grill Set up - Please remind me on Day 8

 The Satay grill needs charcoal and it needs to be lit far enough ahead to be hot when needed but not so far ahead that it's run out of heat by the time you're ready to cook. Speak to chef about how to light coals, also be sure to check that we have some charcoal when you place your supplemental order in the morning. Have a conversation with Station 3 and the Sous Chefs about who will work the grill for both your product and the shrimp on sugar cane during service. They will both be cooked in batches and brought to the street food station in 1/3 hotel pans. On day 9 make sure to add more charcoal to the grill before going to family meal so it's hot when you need to fire orders for service.



Crepes- On Day 8, make 1/2 times the recipe for the batter and increase to 1 1/2x for Day 9. Be sure to read and understand all of the ingredients in the recipe, mistakes are often made by people who don't do this.  Make batter early and consult chef  when you are straining the batter - this is another common place to make mistakes, so get my input before you do. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute.Draw a diagram of your service station for the crepes


Station 6 - Weigh out ingredients for a full recipe of Bahn Mi dough on each day and get started on it as soon as you come in, it's more than you'll need for Day 8 but it's difficult to make a smaller batch in the large machine. . While dough rises, prep and set out all other sandwich ingredients and make chips.The pickled Daikon and carrots have been fermented, but not finished, you'll need to read the recipe and finish the pickles at least one hour before service.  The pate and roasted pork was made on Day 7, so slice for sandwiches early, we'll have plenty of both,  let's ask the class how many sandwiches we should makes on Day 8 and we will cut 5 or 6 sandwiches into the appropriate number of pieces. For day 9, plan to prep for 20 rolls. The rolls should be ready to bake by 10:00, so that they have time to cool before cutting for service. Chips can be made as far ahead as you want - just not a day before, the recipe for chips can be found in the "Sub Page" section at the bottom of the Vietnamese Menu Page on the website. You are also making all of the nouc cham for the rest of the class, we need about 16 oz on Day 8 and 2 quarts on day 9. Most will go into ramekins for street food - you are responsible for that, and on day 9 we need 2 cups to go to station 3 for their noodles.

Japanese Menu Days 6+7

  Heads up -Japanese do not generally cook in woks and the woks we have are used for many other, stronger, flavored dishes. On Days 6+7 we may use woks to steam or boil water, but not to cook in - the flavors come out "muddy".  You may use them to blanch vegetables, bones or noodles, or use the wok steamers; ask me if not certain about when a wok might be appropriate.

In advance of the Vietnamese Menu for Days 8+9 you should watch the videos in the side bar in the Vietnamese section of the website. If you do not, you'll be unprepared for several techniques you'll need to know while prepping ahead.

Sous Chefs:
The only things coming off of the steam table today will be the steamed long grained white rice and the Braised beef, You only need to use 1 steam table.

Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am. Remember that we are using the Rice Cooker instead of the Steamer.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice - be sure to handle the rice GENTLY so that it does not crumble as you rinse it.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice in Rice Cooker - CHECK WITH CHEF FOR DONENESS OF RICE BEFORE REMOVING FROM RICE COOKER.While rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask me for additional demo on this - I want to bring everyone in on it to watch.

- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.

Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 10:00 am you can make all of the sushi slightly ahead hold it. It works best to set up all 3 sushi stations on the same table so you can share ingredients. Use stations 1 and 2 (because they should be finished their other prep by 10:00). When the sushi is made and the garnishes (from station 6) are all together, you can plate on small plates and hold for service on the shelves under station 5.

Sushi Plate:

Sushi Station Set ups

Maki Station:

From Japanese Plate Presentations

Nigiri Station:

From Japanese Plate Presentations

Inari Station:

From Japanese Plate Presentations

Make the Dashi for Miso soup in a stainless steel pot,not a wok, the wok makes it dark and muddy tasting. You should anticipate making about 1 1/2  gallons dashi all together so that other stations can draw from it, the exception will be for Station 6 - they need a Vegan dashi and will make their own. Save the solids when you strain the dashi, they can be used on Day 7 to make a "second dashi", please be very aware of the time and temperature instructions for Dashi - these are important. Also be VERY aware not to rinse or wipe away the white powder which may be on the kombu - this is very flavorful sea minerals. 

"Sunomono" means "vinegared things" in Japanese. The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed closer to service, around 10:00-10:15

The steamed long grained white rice should be made in the Rice Cooker, the same way as the rice for the Chinese menu.


Station 2:
The braise is pretty self explanatory. For Day 6 make only 1/2 recipe - for Day 7 make 1 full recipe.  Choose a small rondo - you don't want too much surface area or your braise will burn. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles, set on oval plates with white rice and miso pickles -usually the miso pickles are VERY salty right out of the container, so taste them with the chef and then, if needed,  soak them in cool water for at least 3 hours before service, then drain, this may have been done ahead, but talk to me anyway to be sure before we serve them.. On Day 6 Remember to soak Long Grained Sticky Rice on day 7 for Day 8.

Station 3:
Pork Cutlet is also self explanatory, you will clean a pork loin, trim off all silver-skin and external fat, cut into 1/2" thick slices and then pound into very thin, wide cutlets. The recipe on the website has a photo of how to use a sheet of plastic cut from a heavy plastic trash bag when pounding cutlets with a mallet, talk to the chef about how to set this up if it isn't clear to you.You should anticipate frying each cutlet ala minute and plating directly from the fry station, so draw a detailed diagram of how the station will look, make sure to consider work-flow in your diagram . You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, (remember, this sauce is very intense in flavor, do not apply salt or pepper to the cutlets when you bread them), the cabbage salad should be dressed ahead of service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table.Remember to make the Pho Broth for Days 8+9. It's important to start this very early so it develops good body, so blanch the bones and meat on Day 6 and have them ready to start for broth as soon as you arrive on Day 7.

Station 4:  The Pork Belly for The Ramen Noodle Recipe should have been left to dry in the cooler on Day 5 for Day 6 by station 3. You should do it on Day 6 for Day 7 It only has to be removed from the package, placed on a rack, and air dried in the cooler over night, but you can't forget!  The rest of the procedure is self explanatory from the recipe (make sure to review embedded PowerPoint on preparing the pork), feel free to ask me any questions on Day 5. For setting up the Noodle station : Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service.
Prep for days 8+9 includes making spicy beef filling for Beef in La Lot leaf, this MUST be done- let me know if you need help.


Station 5:
Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak. Cut and portion into 5 oz. portions. Marinate steaks and prep vegetables. You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Also, you will be sauteing the veg (snow peas, bean sprouts, mushrooms) in small batches on the range. Set your station up so that you are "self contained". Grill set up - saute/veg set up- plates on shelf above saute line- cutting board on end of table closest to grill- chaffing dish set up with two 1/2 hotel pans in it , one for rice and one to hold your veg batches as they cook. Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. You're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:00 and have 1/3 of your vegetables already sauteed and in the chaffing dish ready to go. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness. Medium rare is too chewy. Prep for Days 8+9 includes roasting pork butt and making pate for Banh in the Vietnamese menu - this must be done!

Station 6:
The Steamed Vegetable Harvest requires an assortment of vegetables to be cooked in advance, reheated and served in a bowl of vegetarian mushroom broth (Shiitaki Dashi) and other seasonning liquids - check recipe; the recipe is self explanatory, just be sure to read up on any vegetables you're not familiar with so you know how to treat them.
Besides your menu items, your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made yesterday.
- wasabi for the plate and wasabi for the sushi production - see below
- sunomono salad - get from sous chefs
- blanched soy beans (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)

Get all of this stuff together early. The soy sauce in ramekins -enough for the class on Day 6 and  about 80 ramekins on Day 7 for service - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). The wasabi paste must be made in two different consistencies. Start by mixing the dry powder with small amounts of water and mix to combine until it has a "clay-like" texture - easy to shape and mold. Remove 1/2 of the wasabi from the bowl for use on the plate. With the remaining wasabi in the bowl, continue to add water and stir until it's thin enough to spread - a "toothpaste" consistency. This will be used on the sushi as it's formed. Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes in the photo at the top of this post. Prep for days 8 + 9 include making the shrimp force meat for Shrimp on Sugarcane in the Vietnamese Menu, this MUST be done- ask for help peeling shrimp early on Day 7.

Information for Day 3 AND Advance info for Day 4 - Written Assignment due on Day 3 - Read entire post!

This is information for Days 3 + 4. I'm posting it here in advance so you can look and plan ahead.

 Important information on setting up individual stations and what I expect for preparation is listed below - be sure to read entire post so that you're informed.

 Look ahead to Day 4 - I'm posting information below the Day 3 Post so you can read ahead and plan any questions to ask face to face in class tomorrow. THERE IS A WRITTEN ASSIGNMENT due on Day 3 which is related to Day 4. Each person must draw a detailed diagram of your  individual service stations for Day 4 and present them to me on Day 3. Details below...

Read that again, carefully - Each of you must draw a detailed diagram of what your service station will look like on Day 4 - this is not a team assignment, each individual must complete their own.  Have it ready to submit to me on the morning of Day 3 so I can review it and go over it with you. This is not optional, it's required. Some stations are also asked to draw a diagram of their station for Day 3 - Day 3 diagrams will not be collected, they are just suggested to help you organize. If this is not clear, message me in the comment section below or ask me in class in Day 2 - that's why I post it in advance.

ALL STATIONS - be prepared to serve 60+ portions of each Dim Sum item. See details below and on web site. Each station making Dim Sum should be ready for me to do a demonstration at their station at 9:00 AM. If everyone is set up, we can do the demos at the same time and then each person can try their hand at forming the various pieces - similar to the way the Wontons were done on Day 2.

Dim Sum is best described as small portions, or "tea snacks". We will be serving 5 items on an 8" plate with a ramekin of ginger-soy dipping sauce. Items are BBQ pork ribs; Fried Spring Rolls; Pan Fried Dumplings; Steamed Dumplings; and Peppers stuffed with shrimp force-meat. Items will be plated and served from two chaffing dishes on Station 5 during service. Teams producing Dim Sum items should bring finished products to the service line in deep 1/3 hotel pans. Sous chefs should read below for more specific instructions, but be prepared to set up chaffing dishes EARLY. If you wait until service time, you may find that you're missing equipment that you need.

OK, Day 3 info:

Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:45.

Sous Chefs -
You'll need to have a new service diagram for the Dim Sum. We don't have space on the steam table, so we usually set up two chaffing dishes with sterno on table 5, make sure we have sterno on hand before you place the supplemental order! Think about how you would lay it out and draw a detailed diagram with each item in place and labeled as what it is, the diagram should be well thought out for work flow - if everything is in it's place? Can one person efficiently plate fast enough to keep up with service?Two chaffing dishes with three 1/3 pans in each. You'll need a pan for the steamed dumplings, the pan-fried dumplings, the spring rolls, the ribs, and the stuffed peppers and an empty one to fill the space and keep the heat in. Everyone who comes to K1 will get a Dim Sum plate on Day 3. Presentation will be on 8" round plates with a ramekin of ginger-soy dipping sauce in the center. The five dim sum items will be positioned around the dipping sauce and a dab of spicy mustard will go on the plate next to the spring roll. Make sure that you know who will be doing what during service- figure it out ahead of time and tell the people involved what their duties are well before service, everyone will need to multi-task and hustle.

Draw a diagram of what's been described above on a 8" inch plate and show it to me first thing in the morning along with your station diagram so we can make sure you're on the right track.

Salads will be served on smaller - 6"- plates.

Be sure to know the difference between the salad plates and dim sum plates.

Station 2 - Braises PLUS Steamed dumplings (Shao Mai) know which are the proper wrappers.

Remember that you are responsible for each dim sum plate getting a 1 oz ramekin of the ginger soy dipping sauce (only fill each ramekin 1/2 way).
The dumplings can be steamed ahead using the wok steamer and then re-heated as needed during service. They are brought to the service line in 1/3 hotel pans.


Station 3 - Moo Shu PLUS Pan Fried Dumplings. The dough should have been made on day 2. The dough must be kept cold. As soon as it's rolled and cut, it should be stacked in single layers- with parchment paper between each layer - in a 1/2 hotel pan, covered and kept in the cooler. After they are shaped and filled, they should be held in similar fashion. When brought to the cooking line, the pan containing the dumplings should be nested on another pan of ice. If these dumplings become warm before cooking they stick like crazy and are very difficult to work with.
You will set up a station for cooking these dumplings on the range top, you'll share that space with another station, so plan to use the two burners on the right - closest to the fryer. Draw a diagram of how that station will be set up - show each piece of equipment and each component/ingredient needed, label each item. Focus on having all mise en place within reach and being able to cook small batches of dumplings throughout service. 

Station 4- Spring rolls - filling should be made and cooked on Day 2, rolls filled on Day 3 .
For Spring Roll Wrappers, The Brand may differ, but the basic package looks the same.

 Once they are rolled, they should be kept cold - layered between parchment paper sheets in a 1/2 hotel pan. Set up a proper fry station and fry them in batches as needed for service. Remember - you're responsible for the spicy mustard that's served with them.Draw a diagram of how the fry station will be set up - show each piece of equipment and each component/ingredient needed, label each item. Focus on having all mise en place within reach and being able to properly fry small batches throughout service.

Station 5- Ribs may be put in Chinese oven with the Roasts early in the day. When they are cooked through you can cut them and hot-hold them, covered, until service. Bring them to the line in a deep 1/3 pan.  Because the Dim Sum service will take up space where you typically have your carving station, move to the end of Station #6. Draw a diagram of how that station will be set up - show each piece of equipment and each component/ingredient needed, label each item.

Station 6- In addition to the Grandmother's bean curd, you'll need to fill, cook, and finish the stuffed peppers. They can all be steamed ahead and held at room temp - covered - for service. At service they should be sauteed in small batches as needed, 10-15 at a time, and brought to the service line in a 1/3 pan.Plan to use the two saute burners closest to the grill, you'll be sharing the range with Station 3 so space will be tight.

DAY 4 ADVANCE INFORMATION

Use the tracking schedule to determine which station you are assigned to on days 4 + 5 and draw a complete and detailed diagram of what your station will look like at service. Include equipment, ingredients, and utensils. Each component should be properly identified/labeled. This is an individual assignment - NOT a group project. Please submit your own work. If your Station is assigned to prepare more than one dish - diagram the station set up for each. You don't have to be an artist to submit a well thought out and detailed diagram: 

Here's an example of an excellent diagram which would be considered "A" work: 

Here's an example of a poor diagram which would be considered "Failing" work:

Kim Chi:

Everyone must view this video before coming to class on Day 4. Please note that the cabbage in this video is cut differently than the way we'll do it in class. If you're assigned to making Cabbage Kimchi, please talk to me before cutting.

Heads Up! A detailed map of each station for DAY 4 must be presented to me on Day 3. Read below:

Only the Rice, Braised Short Ribs, and Glass Noodles (Jap Chae) will be served from the steam table:

Everything else will come from the individual station serving it, so look ahead, draw a detailed station map and discuss with Chef on Day 3 to be sure it will work!

Sous Chefs
You are responsible for diagramming the panchan service station and submitting it to Chef on Day 3. 
Spicy Beef Soup, Medium Grain Rice cooked in the RICE COOKER, and setting up the Kim Chi/Panchan Plating station are your main duties. Medium grain rice is needed by other teams, please consult with them to see how much you should prepare for everyone. Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 2+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 1x the recipe for that, it will be served with their grilled beef. Remeber that the beef stock and the cooked beef for the soup were done on Day 3 - this is enough to make soup for both Days 4 + 5 - be sure not to use it all on Day 4.
The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class on Day 5.  There should be cucumber, Daikon radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service, they will then give their kimchi to the sous chefs for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 10:30. They can be plated ahead and held at room temperature without suffering in quality, sous chef team should plan ahead and delegate the plating of kimchi/salad plates in order to have 25 plated and ready when we open for service at 11:30. For the Spicy Beef Soup, be sure to get cabbage kimchi scraps and liquid from Station #2

Panchan Plate with assorted salads and kimchi on a 6" round plate:

Set up the Panchan Plating Station on Table 5 like this:

Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Take your half and cut in between the bones to form single bones pieces - two pieces will form one portion after they are braised. PLEASE DO NOT cut the short ribs for Station 5, they have a different method to follow.  The braised short ribs must be started very early in a wok - it's a tough cut of beef and takes a long time to cook. Please be responsible for helping the sous chefs set up the cabbage kimchi for service each day, this just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me how to trim and portion it, you will need to give the trim to Team 6, so do this early.
In addition to the tracking schedule, please make Miso pickles - the recipe is in the Japanese section, if you don't have time on Day 4, it can be done on Day 5 - BUT IT MUST BE DONE.

Braised Short Ribs - Kalbi Jim - Will look like this - note the egg garnish:

Station 3 - Be prepared to make both the trout and the glass noodles. A solid time line, ingredient list, and equipment list will be an important part of your job., you have two different entrees to set up stations and coordinate service for. You take care of ALL MEP for the trout and Glass noodles. Be ready to plate fish from the fry area, cooking the fish ala minute during service. Make sure to watch the video on fish fabrication and to draw a complete and detailed physical diagram of how your fry station will be set up. Show where everything will be in place and label each item. The trout is served on an oval plate, make sure you have them on the fry station. The noodles served from the steam table in a deep noodle bowl, have a separate diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service. For garnish for both dishes you will need eggs cooked and cut into thin "julienne", please get istructions from Chef on how to do this - do not use a non-stick pan.

Remember - You're responsible for curing the pork belly for Day 6 - the procedure can be found in the PowerPoint presentation embedded at the bottom of the Raman Noodle dish in the Japanese Menu.

Trout Presentation: 

Jap Chae Presentation:

Station 4 - . Watch this video to get an idea of how to remove the bones from the chicken leg/thigh

And watch this one to stuff and roll the stuffed leg in plastic wrap for poaching 

Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the stuffed legs. Chicken must be poached between 165-180F - no boiling! Get rice to stuff the legs from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff roll the chickens with me and start cooking them by 9:30. While legs are cooking, make poached garlic heads and other garnishes. It works best to poach the chicken on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of chicken and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place.With the new presentation you will need a cutting board and slicing knife to complete the dish.  "Set Kim Chi" just means that you take the kim chi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. On Day 5 you will make 3# of cucumber kim chi, follow the recipe for vegetable kim chi from the web site and scale ingredients accordingly, start this early, there is 2 hours of salting required.  Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.

Station 5- You will be sharing the grill with Station 6, space will be tight. You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Since you'll be plating from the grill station, set up a chaffing dish to hold your rice. You can share this chaffing dish with station 6 -1/2 hotel pan for your rice - 1/2 hotel pan for their "mixed grains". Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust in the morning. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do.On Day 5 you will make 3# of daikon radish kim chi, follow the recipe for vegetable kim chi from the web site and scale ingredients accordingly, start this early, there is 2 hours of salting required. Do this early.

Beef Bulgogi Presentation:

Station 6 - You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video.There's a photo of the new set up here : 

And the finished late will look like this: 

 Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". You should plan to steam a small amount of rice for yourself early in the day to use for filling the cabbage, Rice for service (Mixed grains and Rice recipe) can be gotten from the sous chefs, have all of your other grains pre-cooked and ready to mix into the rice when it's done. You can share this chaffing dish with station 5 -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space. On Day 5 you are responsible for setting up the tasting of Korean Ingredients, use the tasting sheet form the course guide and ask me if you need further information. Tasting ingredients must be ordered with Supplemental so that we have them before service.

Info for Day 2

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.

From Day 1 K1 China

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