Wednesday, July 10, 2019

Day 3 information and Dim Sum Set Up - Please read entire post

 Day 3 

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

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.

Please go to the Chinese menu and view the video demos for each dim sum item embedded in each dim sum recipe.

     This is a diagram of the layout for Stations 5 + 6 for Day 3 Dim Sum Service
                                                                      
Station 6


Soup Cups



Salad Service Area

Pork Carving Station







Serving   Trays

Plate Wipes
Empty 1/3 Pan

Pork Ribs
Spring Rolls
Steamed
Dumplings
Pan fried
Dumplings
1 oz ramekins
Of dipping sauce


Serving   Trays

   Small
Cup
Prepared   Mustard
8” round plates
Dim Sum Plating
  Station 5                                                                                                                                          
                                                                       
Each Dim Sum Plate on Day 3 will contain:
1 fried spring roll
1 pan fried dumpling
1 steamed dumpling 
1 stuffed pepper
1 BBQ pork rib
1 one ounce ramekin , 1/2 full of ginger-soy dipping sauce (produced by Station #2 on Day 3) 
1 "dab" of spicy mustard sauce, on the plate ( produced by Station #4 on Day 3) 


Sous Chefs -  Refer to the diagram for Dim Sum station posted above - you will set up on station 5. Make it a priority to have:
-  Two chaffing dishes with Sterno
-  2 under-liner pans for hot water
-  6 x 1/3 pans for holding the individual items.

Secure these early so you know where they are and are not scrambling at the last minute. Make sure we have Sterno on hand before you place the supplemental order!  Dim Sum 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 - the mustard does not go in a ramekin. 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.

Note - You should choose which soup to make and discuss with me as soon as you arrive at 7:00 AM.
Also- despite what the menu says, you will not make a salad for Day 3 - we do not have room on the trays for an extra plate!


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). have at least 1 quart of this sauce prepared and in ramekins before
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.  When cooked, bring them to the Dim Sum station in a 1/3 pan. 

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. When cooked, slice rolls diagonally with a serrated knife and bring to the Dim Sum line in a perforated pan. Remember - you're responsible for the spicy mustard that's served with them.

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 into individual "riblettes", and hot-hold them, covered, until service. Bring them to the line in a deep 1/3 pan.

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.

Everyone please look ahead to the Korean Menu and have questions to ask on Day 3. It'll make transitioning to a new menu much easier.

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