Please read this entire post and feel free to visit me in K1 AM on the final day of your Mediterranean Course - talking face to face is the best way to understand something if you have a question..
Hi, This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with. Day 1 begins at 7:00 AM. Please be prepared as instructed in advance.
This Blog is your text book for the course, as part of your daily required assignments you must Read the entire Blog post Every day, you are expected to be familiar with not only your station, but where you fit into the bigger picture. There will be information under other station's headings which may pertain to you - you will be responsible for knowing that. Be aware that your on-line participation is tracked and that failure to participate may significantly impact your ability to function well in class and, as such, your grade.
Please refer to the Moodle Page for other required readings and videos. Moodle participation is also tracked and will be counted as part of the"class participation and preparedness" component of your daily grade. Each "Required" item on Moodle will be worth 5 points for your daily grade. Be sure to open each item from a computer using your Student ID number in order to receive credit for fulfilling the assignment . If you do not participate in a required Moodle assignment, you daily grade will be reduced by 5 points.
To help you stay on track, there will be Study Checker quizzes on Moodle after the first day of each unit. Scroll through the Moodle Page to check the times and dates that these are Open for you to take. Study Checker quizzes will be part of your Class Participation and Preparedness grade - participation in these on-line exercises is worth 10% of your daily performance grade.
Before Day 1, the videos- Knife Cuts and Vegetables for Asian Kitchen, and- The Wok Line are loaded on the Moodle Site, these are required viewing. There is a short quiz related to the Wok Line video - this is also considered a part of your Daily Performance grade.
As you scroll through the course Moodle Page, you will also see four online Unit Quizzes. Please note the dates and times that each one is open and available. If there is a conflict with you personal schedule, please see me at least 2 class days in advance so I can make time accommodations for you. Failure to take a unit quiz during the allotted "window" will mean failure for the quiz and reflect negatively on your grade.
Several of you have asked about the proper format for a "Time Line" in my class. BE SURE to check the bottom of this post to see the required format. Each student must have their own, individual timeline, in this format, at the beginning of each day. Failure to have a properly formatted, complete time line will require you to leave class and return only when you are properly prepared .
PLEASE NOTE THAT FAILURE TO READ ENTIRE BLOG, ANALYZE ALL RECIPES FOR YOUR STATION, AND OTHERWISE PREPARE YOURSELF USING THE MATERIALS POSTED OR GIVEN TO YOU WILL RESULT IN A SIGNIFICANT REDUCTION IN YOUR DAILY GRADE. PLEASE REFER TO GRADING RUBRIC IN COURSE GUIDE FOR FURTHER INFORMATION.
I really can't stress this enough. In order for the class to run smoothly and for you to succeed as a group and as individuals, you all have to be well prepared and well informed each day. If you're not, you will be asked to leave class and receive a "Zero".
If you have questions, please use the "Comments" section at the bottom of this post. I generally do not check CIA e-mail from home, but I do check the comments posted from you to the Blog.
Heads up -
Some basic rules in my kitchen:
- If you don't know, look it up
- If you still don't know - ask
- Know your product before coming to class - use Google and Google Images to see unfamiliar products
- Look before you order...10 point deduction applies to ordering items already in stock
- All produce is washed/cleaned before final preparation for use
- Don't prep more than you need
- Don't save cut or cooked foods for service the following day without permission from Chef
- Don't serve "left-overs" to customers
- Keep a clean, moist towel on you station at all times
- Step back from your station every 10 minutes, inspect, straighten, wipe down
- "Yes Chef" means that you understand, agree and will comply
- "Yes Chef" does not mean "Go away, you make me nervous"
- The Chef's desk is not your work station - NO FOOD or SUPPLIES may be placed there without Chef's prior approval
- Metal containers are used for holding hot food, don't store food overnight in them unless instructed by Chef
- Papers, quizzes, tests submitted without full name, or other appropriate information (version of test, etc. ) on page will receive no credit
- EQUIPMENT SAFETY - Never use a piece of equipment you have not been trained to use properly and NEVER put your hand or any utensil in a machine while it is running!
The most common mistakes made on Day 1, class wide, are:
Not observing the Basic Rules
Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, techniques that you are unfamiliar with
Not knowing how to set up a basic work station
Not knowing basic cooking fundamentals covered in Skills such as - how much starch do you need in a slurry to thicken a set amount of liquid "How much corn starch thickens one cup of soup?"
Not knowing basic measurements - how many pints in a gallon?, etc...
The MOST COMMON MISTAKE OF ALL is not following directions - this especially includes the direction to read all material and be prepared for class. If you read and listen and then ask questions if you need further clarification, you'll almost certainly have a successful and enjoyable class.
The Daily Schedule will run as follows:
Day 1 AM
7:00 AM - Arrive, meet with Chef, discuss class objectives, introduction to kitchen and ingredients
7:30 - 10:30 - Prep and Demos
10:30-11:00- Set up for Service/finish ala minute preparations with Chef
11:00- 11:30 Plate Demos on First day of Menu. Service on 2nd/3rd day of menu
11:30-12:00 - Family Meal
12:00-12:45 - Clean kitchen/inventory
12:45- 1:30 - Lectures + Tastings
Cleaning towels - each student will be issued two clean cloth towels at the beginning of each day, these are to be used for general cleaning and station maintenance instead of paper towels. Please keep your station and work areas clean by "wiping down" between each task, or as needed.
At the end of each day, Sous Chefs will collect the towels, count them, and place them in a plastic garbage bag for return to Central Issuing.
Sous Chefs - STATION 1:
Each member of the group will be assigned to be part of the sous chef team for at least one menu cycle - it's very important that, as sous chefs, you understand the procedures listed below. Make a note on you tracking schedule
Sous chefs Important - please read: Making stock, preparing rice, soup, and salad are cooking tasks performed by sous chefs, but sous chefs are considered "Kitchen Management" and, as such, should focus on organization and set up of the kitchen for service, overseeing and delegating cleaning and sanitation duties, and making sure that the food storage areas are clean, organized, and that a proper inventory is taken at the end of each day. Unless directed by the chef, sous chefs should not be washing pots or cleaning floors if there are "managerial tasks" to be done. Sous chefs are expected to plan and work as a team (although each individual should submit a their own time line each day). Sous Chef Timelines must include management tasks - opening duties, setting up service line and expediting, delegating cleaning duties, taking inventory,and using closing check list.
Each member of the group will be assigned to be part of the sous chef team for at least one menu cycle - it's very important that, as sous chefs, you understand the procedures listed below. Make a note on you tracking schedule
Sous chefs Important - please read: Making stock, preparing rice, soup, and salad are cooking tasks performed by sous chefs, but sous chefs are considered "Kitchen Management" and, as such, should focus on organization and set up of the kitchen for service, overseeing and delegating cleaning and sanitation duties, and making sure that the food storage areas are clean, organized, and that a proper inventory is taken at the end of each day. Unless directed by the chef, sous chefs should not be washing pots or cleaning floors if there are "managerial tasks" to be done. Sous chefs are expected to plan and work as a team (although each individual should submit a their own time line each day). Sous Chef Timelines must include management tasks - opening duties, setting up service line and expediting, delegating cleaning duties, taking inventory,and using closing check list.
All China and dish ware must be stored (hot or cold) as soon as you come in and the carts taken back to the dish room. Hot plates are kept in the warming box near the refrigerator, make sure it's turned on as soon as you arrive. This is standard every day, a "China Checklist" will be supplied to you and you must be aware of what plates, bowls, cups, etc. we need for service each day and alert me before 8:00 AM if anything is missing. A supplemental sheet should be started on a clean sheet of paper. The supplemental will list Item Ordered, Quantity, and Station ordering the item. Usually the supplemental is due to me no later than 7:30 AM, but on Day One 8:00 AM is acceptable.
Stock - Sous Chefs are responsible for making stock/remouillage each day. Each day we make either a stock - based on chicken feet and pork hocks - or a remouillage from the previous day's bones. We will make a stock using remouillage on Day 1, a remoillage from the bones on Day 2 and, from that point on, will use the liquid from each remouillage to make a stock with the next batch of fresh bones. Please see recipe loaded in the Chinese Section of Moodle. Each student is required to have a printed copy of this recipe to follow each day.
Stock - Sous Chefs are responsible for making stock/remouillage each day. Each day we make either a stock - based on chicken feet and pork hocks - or a remouillage from the previous day's bones. We will make a stock using remouillage on Day 1, a remoillage from the bones on Day 2 and, from that point on, will use the liquid from each remouillage to make a stock with the next batch of fresh bones. Please see recipe loaded in the Chinese Section of Moodle. Each student is required to have a printed copy of this recipe to follow each day.
Rice - Rice should be rinsed according to video demo and ready to cook by 10:00 AM. Do not cook rice earlier than 10:00 AM to ensure freshness at service, but realize that the Rice Cooker takes longer to heat up and cook than the convection steamer - factor that into your timing. Watch BOTH video demos on rice cooking but be ready to use the electric Rice Cooker, talk to me before you start anything to make sure you understand the procedure. Your team is preparing rice for the entire class, the only other station preparing rice today should be Team 4 in preparation for Fried rice on Days 2 + 3. Rice cooked in the Rice Cooker - Do not cook more than 12 US cups of rice in the rice cooker at one time. Rice Cooked in Convection Steamer - Use only 2" deep hotel pans - not deeper; Do not cook more than 10 cups of rice in a single pan.
The soup Mise en place should be assembled on a sheet tray and set near a large wok so that I can help you start it no later than 9:00.
The Bean Starch Sheets for the salad should be rehydrated early, cut, and the salad assembled by 9:30 as well.
Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance. On the Day before you are assigned to be a sous chef, it is important for you to review this.
Menu: You will receive a laminated menu for each service day, be sure that it's posted on the wall nearest the kitchen door. If unsure of where to post it, ask chef early in the day to avoid confusion at service time.
Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance. On the Day before you are assigned to be a sous chef, it is important for you to review this.
Menu: You will receive a laminated menu for each service day, be sure that it's posted on the wall nearest the kitchen door. If unsure of where to post it, ask chef early in the day to avoid confusion at service time.
Early Morning Supplemental. Note "Item-Quantity-Station Requesting"
Sanitation Supply Ordering Sheet, based on par-stock system. Amount we SHOULD have on hand is listed, order what we need to get UP to that amount. If we have enough already, fill in blank with an "X"
Flip Side of the Sanitation Sheet. This is the end-of-the-day cleaning check list to make sure everything is left clean and orderly
Daily inventory sheet. While the rest of the group cleans, the sous chefs inventory what we have for the following day's menu.This allows me to order more if we are short, or back something out of the next morning's order if we are over stocked. Important to do this accurately - it shortens early morning supplementals and keeps our cooler from getting over crowded. Sous Chefs should fill in ONLY the far right column. Be sure to count and record specific QUANTITIES of each items or a "zero"- blank spaces and or check marks are not "counting".
Station #2:
You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:00, they need to be finished, hot held, and the woks clean before other teams can step in to stir fry at 10:15. Analyze your recipes and let me know if you have questions. Common mistakes are : Not knowing how much cornstarch is used to thicken a set amount of liquid, cutting ALL MEP and garnish for the lamb BEFORE braising begins(you should start the lamb cooking and THEN start working on the vegetables and garnish) and not asking for help with unfamiliar ingredients or appliances.
Station #3:
Dough is prepped ahead for you for Day 1, be prepared to complete the dough and roll it out, make 1x for Day 2 and allow to rest in the cooler over night.You will need to roll and cook the pancakes for Day 1, so write that into your time line. You should plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible - watch the Vegetable prep video and work in a clean, organized fashion. On day 1 you only need one batch to cook for family meal. On service days break the MEP for the stir fry into 4 batches so that we can fire them as needed during service. The sauce should be made and pre-portioned into 1 oz. white china ramekins, these will be held on the side to accompany each plate. The Pancakes need to be rolled out as soon as the dough has rested -The prep table under the spice rack near the prep sink is The Place place to work on that. Ask me to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before you ask me for a demo. Remember to pre heat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, pre heating the cast iron skillets too hot and burning the first batch of pancakes, not watching videos closely enough to understand the procedures.
Station 4:Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. The fish is fairly simple, I can demo how to cut it.It's steamed in a savory rice wine broth and the broth should be saved to serve with the fish. Make sure to know all of your ingredients and how the steaming process works. All of the Bok Choy we receive each day is for you to prep, so use it all- cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service. Garlic should be sliced into thin "chips". Please ask me to help you with the first batch of Bok Choy - the garlic can burn very easily if you don't control the wok heat. The rice for Fried Rice has been made and chilled in advance for Day 1, get it out of the cooler, separate the grains onto lined sheet pan, and have it ready to begin frying by 10:00, fired rice may be made in advance and hot held until service. Be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for Bok Choy - you'll need to be finished with the fried rice by 10:30. Common mistakes are - not understanding how the fish is cut or garnished, not cutting garnishes properly, not knowing what type of ham to use, burning the garlic for the bok choy.
Station #5:There are Pork Butts in Marinade for Days 1 +2. You will also be receiving 2 butts to complete the entire process yourself over 3 days. For day 1, put 1 marinated pork butt in the Chinese roasting oven at 325F as early as possible. Make sure you know how to use the oven, if you do not - ASK. Before the end of the day you will need to put the fresh Butts in Brine . Once that's started, begin prepping the chicken. Cut and clean the chicken thighs and get them into the marinade, preheat the fryer,make the sauce in a small wok, and cut all of the vegetables, fry the chicken pieces ahead of service - Make sure you understand what type of frying you are doing and how to best accomplish it. All of the MEP for the chicken should be divided into 4 batches for firing as needed during service except the sauce. Sauce can be held in a bain marie with a ladle on your wok station. You are also responsible for setting up a pork carving station for service on the end of Station #5 near the oven. The pork should be held in the conventional oven at 200F on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm. Common mistakes are - not having a complete recipe and understanding of how to fabricate, brine, marinate and roast pork; not knowing how to fry battered items properly ( the chicken for the Tangerine Chicken dish is battered and fried ahead of service), or how to set up a fry station efficiently, not knowing how to use cornstarch to thicken the sauce, not following directions and getting flustered as service approaches.
Station #6: Since your dish is essentially a braise, you may start it ahead and hot-hold it. Follow the recipe for Grand Mother's Bean Curd and taste with Chef. Early in the morning you should assist/delegate the putting away of plates, etc and return the carts to the dish room/store room, complete sanitation supplemental supply order, be involved and aware of the Sous Chef duties - you will be sous chefs later in the cycle, so it's good to look ahead. On the Second Day of Each Menu, Team 6 will be responsible for setting up the class tasting for the unit. On Day 2 you will be responsible for setting up the class tasting for the Chinese Tasting, so please talk to me about this before the end of class on Day 1 so you understand what you need to do, you'll need a copy of the tasting sheet from the Chinese section of the course guide.
MANDATORY
Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely.
You are required to use THIS format to organize your time-line ; make two copies - one for you to work from and the other to hand in to the Chef - all timelines are due upon arrival to class at 7:00 AM - typed and neatly organized as shown below. Failure to submit a complete timeline in this format will result in a 50% reduction in grade for not following instructions and being unprepared for class and you will be asked to leave the kitchen and return only when you are properly prepared.
The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for. This is not a group or team project - EACH PERSON must create a time line of their own. List each menu item for the entire station, putting them in the order to do them , and include detailed lists of equipment and ingredients. The final column "Method" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative". Do not "Cut + Paste" directly from the recipe. Think about it and put things into your own words. Copying directly from the recipe or course blog, submitting a time line significantly similar to the chef's recipe OR a team mate's timeline will be considered plagiarism and result in a failing daily grade. DO NOT GIVE YOUR TIME LINE TO A TEAM MATE TO COPY!!! You might think you're "helping out" but if they submit the same, or closely similar, work as you, both fail.
In writing a sequential time line, think about how you day will flow: what will you do, and what order will you do it in? Use this sample of a generic time line for a station producing Stir Fried Chicken and BBQ Pork. Notice how the flow of tasks toggles back and forth between the two items.
When you are assigned to be a sous chef (Station #1)
For Service - include these in your time line as needed, according to the menu for the day:
- Personnel are assigned positions during service in advance
- Line is set up for service - steam table turned on, chaffing dishes in place if needed
- Each food item is listed/shown in diagram
- Utensils for serving each food item
- Cups for portioning/serving rice
- Plates/Bowls as needed
- Plate wipes + garnishes
- Laminated menu is posted
- Expediting sheet is on clip board, menu items are listed, expediter understands procedure
- Demo table is set with table cloth, no chop sticks for Indian menu.
- Soup station is set up - tray stand, sheet tray, soup warmer, ladle, hot soup cups, garnish
- Salad station is set up with plates, salad is dressed, gloves or service utensils on hand
- Cafeteria trays are in position
- Pick up station with for street food, small plates - chaffing dish(es), if needed, plates, and utensils are in pace on station 5
- Sous Chef/ expediter should read entire menu and be familiar with each dish - double check stations ready for service, and be able to explain dishes to customers.
Be sure to take notes while reading this blog or watching any videos. The chef (me!) will be glad to answer any questions to help you be better prepared for class!
Station #3:
Dough is prepped ahead for you for Day 1, be prepared to complete the dough and roll it out, make 1x for Day 2 and allow to rest in the cooler over night.You will need to roll and cook the pancakes for Day 1, so write that into your time line. You should plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible - watch the Vegetable prep video and work in a clean, organized fashion. On day 1 you only need one batch to cook for family meal. On service days break the MEP for the stir fry into 4 batches so that we can fire them as needed during service. The sauce should be made and pre-portioned into 1 oz. white china ramekins, these will be held on the side to accompany each plate. The Pancakes need to be rolled out as soon as the dough has rested -The prep table under the spice rack near the prep sink is The Place place to work on that. Ask me to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before you ask me for a demo. Remember to pre heat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, pre heating the cast iron skillets too hot and burning the first batch of pancakes, not watching videos closely enough to understand the procedures.
Station 4:Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. The fish is fairly simple, I can demo how to cut it.It's steamed in a savory rice wine broth and the broth should be saved to serve with the fish. Make sure to know all of your ingredients and how the steaming process works. All of the Bok Choy we receive each day is for you to prep, so use it all- cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service. Garlic should be sliced into thin "chips". Please ask me to help you with the first batch of Bok Choy - the garlic can burn very easily if you don't control the wok heat. The rice for Fried Rice has been made and chilled in advance for Day 1, get it out of the cooler, separate the grains onto lined sheet pan, and have it ready to begin frying by 10:00, fired rice may be made in advance and hot held until service. Be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for Bok Choy - you'll need to be finished with the fried rice by 10:30. Common mistakes are - not understanding how the fish is cut or garnished, not cutting garnishes properly, not knowing what type of ham to use, burning the garlic for the bok choy.
Station #5:There are Pork Butts in Marinade for Days 1 +2. You will also be receiving 2 butts to complete the entire process yourself over 3 days. For day 1, put 1 marinated pork butt in the Chinese roasting oven at 325F as early as possible. Make sure you know how to use the oven, if you do not - ASK. Before the end of the day you will need to put the fresh Butts in Brine . Once that's started, begin prepping the chicken. Cut and clean the chicken thighs and get them into the marinade, preheat the fryer,make the sauce in a small wok, and cut all of the vegetables, fry the chicken pieces ahead of service - Make sure you understand what type of frying you are doing and how to best accomplish it. All of the MEP for the chicken should be divided into 4 batches for firing as needed during service except the sauce. Sauce can be held in a bain marie with a ladle on your wok station. You are also responsible for setting up a pork carving station for service on the end of Station #5 near the oven. The pork should be held in the conventional oven at 200F on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm. Common mistakes are - not having a complete recipe and understanding of how to fabricate, brine, marinate and roast pork; not knowing how to fry battered items properly ( the chicken for the Tangerine Chicken dish is battered and fried ahead of service), or how to set up a fry station efficiently, not knowing how to use cornstarch to thicken the sauce, not following directions and getting flustered as service approaches.
Station #6: Since your dish is essentially a braise, you may start it ahead and hot-hold it. Follow the recipe for Grand Mother's Bean Curd and taste with Chef. Early in the morning you should assist/delegate the putting away of plates, etc and return the carts to the dish room/store room, complete sanitation supplemental supply order, be involved and aware of the Sous Chef duties - you will be sous chefs later in the cycle, so it's good to look ahead. On the Second Day of Each Menu, Team 6 will be responsible for setting up the class tasting for the unit. On Day 2 you will be responsible for setting up the class tasting for the Chinese Tasting, so please talk to me about this before the end of class on Day 1 so you understand what you need to do, you'll need a copy of the tasting sheet from the Chinese section of the course guide.
MANDATORY
Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely.
You are required to use THIS format to organize your time-line ; make two copies - one for you to work from and the other to hand in to the Chef - all timelines are due upon arrival to class at 7:00 AM - typed and neatly organized as shown below. Failure to submit a complete timeline in this format will result in a 50% reduction in grade for not following instructions and being unprepared for class and you will be asked to leave the kitchen and return only when you are properly prepared.
The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for. This is not a group or team project - EACH PERSON must create a time line of their own. List each menu item for the entire station, putting them in the order to do them , and include detailed lists of equipment and ingredients. The final column "Method" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative". Do not "Cut + Paste" directly from the recipe. Think about it and put things into your own words. Copying directly from the recipe or course blog, submitting a time line significantly similar to the chef's recipe OR a team mate's timeline will be considered plagiarism and result in a failing daily grade. DO NOT GIVE YOUR TIME LINE TO A TEAM MATE TO COPY!!! You might think you're "helping out" but if they submit the same, or closely similar, work as you, both fail.
In writing a sequential time line, think about how you day will flow: what will you do, and what order will you do it in? Use this sample of a generic time line for a station producing Stir Fried Chicken and BBQ Pork. Notice how the flow of tasks toggles back and forth between the two items.
Sequence
|
Task
|
Equipment
|
ingredients
|
Method
|
#1
|
Pre-heat oven + Water
|
-Torch (?)
-Wok + water pot
|
||
#2
|
Start Pork
|
-Hooks
-Hotel pan to hold pork
-Cup for marinade
-Paintbrush
|
-
Pork on hooks
-
-hang in oven
-
Baste every 30 minutes until 150F+ and tender
|
|
#3
|
Prep Chicken
|
-Knife
-Board
-Lg. Bowl for marinade
- Measuring spoons
- Measuring cups
-Scale
- Fryer on
- Fry baskets
- Drain pan
|
-8# Chicken
- Thin soy sauce 3/4c
-Eggs, 6
- Water, 3 qt.
- salt, 2 tsp
- garlic, 12 ea
- Cornstarch- 12 oz.
- Water chestnut powder , 12 oz.
|
-combine all marinade ingredients except starch
- cut chicken, lg. bite sized pieces, place in marinade
- marinate 20 minutes
-add starches to marinade to make batter
|
#4
|
Baste Pork
|
-brush
|
-marinade
|
|
#5
|
Prep sauce MEP
|
-board
-knife
-measuring tools
- Bowl
-cup for slurry
- wok tools
-bain of oil
w/ 2 oz. ladle
|
-Ginger, sp.
-Garlic, 1/2 cup
- Scallion, ½ cup
-Tangerine skin, 2 T
-Hot bean paste, 2 Tbsp
-Lite soy sauce, 1.5c
- Shao Xing, 3/4c
-Rice vin, ¾ c
-Sugar, 4 c
- Stock, 1 qt.
- Sesame Oil, 1T
- Slurry
8oz starch/ 8 oz water
|
|
#6
|
Prep Veg – Blanch broccoli in wok water
|
-board
-knife
-measuring tools
-scale
- Ice bath to shock broc
- 9 containers for aromatics and veg
|
-Ginger, ½#
-Garlic, 2T
-Scallion, 4 T
-Tang. Skin, 8 T
-Dry red chilies, 16
-Mushrooms, 2#
-Red bells, 4ea
-Broc. floret, 1#
-Stems from broc
-Garlic Sauce
|
|
#7
|
Pre-fry chicken
|
-Fryer on
-baskets
-sheet tray/paper towels to drain
|
-Marinated chicken in batter
|
-Swimming method, quickly.
-Finished when floating
-Remove from oil
-Drain
|
#7
|
Baste Pork
|
-brush
|
-marinade
|
Baste, remove when 150F+ and tender
|
#8
|
Finish Sauce
|
-Bain to hold finished sauce
-bain with oil + ladle
- Wok spatula
|
-Refer to ingredients above for sauce
|
- Sweat aromatics in oil
- Add all liquid except slurry
-Boil
-Add sugar to dissolve
-Add slurry to thicken
|
#9
|
Remove Pork from Chinese
ove/Hot hold Western oven 200F
|
-Tongs
- ½ sheet pan
- rack for sheet pan
-Oven preheated to 200 F
-Slicing knife
-gloves
-plate wipe
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-Hot hold in 200F oven, slice ala minute as needed, place back in
oven
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#10
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All Chicken MEP on tray for stir fry
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-Divide all MEP 4 batches
- Chicken
-Sauce
-Ginger, ½#
-Garlic, 2T
-Scallion, 4 T
-Tang. Skin, 8 T
-Dry red chilies, 16
-Mushrooms, 2#
-Red bells, 4ea
-Broc. floret, 1#
-Stems from broc
-Garlic Sauce
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#11
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Fabricate Pork ribs for next-day-prep
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-Board
-Knife
- Measuring cups
- Paint brush
- Full, deep hotel pan
-Plastic wrap
- Paper towel
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-Dark soy sauce, 1.5c
- Shao Xing, 3/4c
-Rice vin, ¾ c
-Sugar, 4 c
-ginger, ½ c
-garlic, ½ c
Scallions, ½ c
- Sesame Oil, 1T
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-cut ribs as instructed
-split racks lengthwise
-paint with dark soy sauce + sesame oil
- combine all other ingredients, apply to painted ribs, place in
hotel pan, cover, marinate overnight
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#11
|
Stir fry Chicken
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-Wok
-Bain + ladle for sauce
-½ pan over line
- wok tools
-Bain with oil + ladle
-Cleaning cloth
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-oil in wok
-Add aromatics while cool
-gradually heat
When aromatic, add, in order:
-
Mushrooms
-
peppers
-
Broc stems
-
Broc blorets
-
Chicken
-
sauce
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#12
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Serve
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When you are assigned to be a sous chef (Station #1)
For Service - include these in your time line as needed, according to the menu for the day:
- Personnel are assigned positions during service in advance
- Line is set up for service - steam table turned on, chaffing dishes in place if needed
- Each food item is listed/shown in diagram
- Utensils for serving each food item
- Cups for portioning/serving rice
- Plates/Bowls as needed
- Plate wipes + garnishes
- Laminated menu is posted
- Expediting sheet is on clip board, menu items are listed, expediter understands procedure
- Demo table is set with table cloth, no chop sticks for Indian menu.
- Soup station is set up - tray stand, sheet tray, soup warmer, ladle, hot soup cups, garnish
- Salad station is set up with plates, salad is dressed, gloves or service utensils on hand
- Cafeteria trays are in position
- Pick up station with for street food, small plates - chaffing dish(es), if needed, plates, and utensils are in pace on station 5
- Sous Chef/ expediter should read entire menu and be familiar with each dish - double check stations ready for service, and be able to explain dishes to customers.
Be sure to take notes while reading this blog or watching any videos. The chef (me!) will be glad to answer any questions to help you be better prepared for class!
Hi Chef, it's Cora Phillips. Please check your email
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