Day One information for Kitchen Class beginning August 17th, 2020 (post Covid-19 Shutdown)

Monday August 17th, 2020

Information for Day 1 

First off - welcome back to my "normal". 

 I built this website and blog for online instruction in 2008, several years before Moodle was  "a thing". I've maintained it ever since, and, along with Moodle, it has been my primary curriculum tool until the COVID shutdown on March 13th, 2020.

I'm editing this as we go -  to fit the change from a 14 day course with 6 units, to a 10 day course with 5 units. The biggest changes have been in that the Vietnam and Thai  units have been compressed into one unit called "Unit #4 - Southeast Asia". 

There are bound to be some mistakes and typos as I refine this new model - please bear with me, and help me by pointing out obvious mistakes or asking questions if something doesn't sense. Pay special attention to the recipes and embedded video demos. 

This Blog is your text book for the course, reading each post - prior to every class day - is a required assignment of the course

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. 

As we've agreed - class will be split into two "Teams" - on Day 1 Team #1 will arrive at the kitchen at 6:30 and Team #2 should arrive at 10:30. 

Please don't arrive early - part of this restructuring is to maintain safe "distancing" in the kitchen. 

It should go without saying, but I'm going to say it anyway - 

My primary responsibility is to keep you all safe while in my kitchen. 

These Basic Rules will be strictly enforced, you will be asked to leave the class if you choose not to comply:

- Face mask must be worn to cover mouth AND nose at all times while in the kitchen and elsewhere in the building, except when activly tasting food for educational purposes or drinking water to remain hydrated.

- Face Shields must be worn over masks at all times in the kitchen

- Wash hands and SANITIZE PHONES frequently, and when ever you leave and re-enter the kitchen

- Maintain Six Feet distance from others whenever possible. Cutting board s on stations are spaced at least 6' apart. Actively work to distance while walking in kitchen and interacting with Chef and each other

     **** - Chef will frequently remind you not to "bunch up" - don't take it personally. 

- Each person will be responsible for their own station. Collect your own food and equipment, and clean as you go. 

- Only ONE person at the pot washing area at a time - wash your own pots as you use them. 

- During Demos, arrange yourselves to keep distance between each other

- Wear gloves when ever handling food or utensils and CHANGE gloves between uses

- Use single use, disposable tasting spoons only ONCE - then discard

- Be kind and patient with each other! 

OK - On with the Day 1 information:

 Please be prepared as instructed in advance.

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. 

 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.

Station Details:

Each day, I'll give you details of what you should expect for each station. Everyone should read the entire post - there's often information under one station which applies to others as well. Be informed!

Please pay attention: You are each being asked to make smaller batches of dishes than are given in the recipes - scale them according to the instructions given below and on the tracking schedule

Before cooking any new dish - Please check with Chef ! Do not begin cooking without chef's approval - there may be details of cooking and/or timing to discuss!

Day 1  Station #1

Read and analyze the recipes, and watch the videos for preparing

-  Hot and Sour Soup

- Steamed Rice

- Tangerine Chicken

- Stir Fried Bok Choy

Create a time line including all equipment and ingredients you need to produce 1/2 gallon of the Hot and Sour soup and 10 cups of steamed rice. The person on Station #2 will supply you with the Mise en Place for producing the Tangerine Chicken and Bok Choy - you'll have the opportunity to finish them by stir frying in the woks with Chef's coaching.

 Make a list of the equipment and ingredients you'll need,  put them in oder on your station, and when you're ready - ask the chef to walk you through the first steps. Be sure to have a bain marie and soup warmer set up for when the soup is finished - other people will need to use the wok after you - please don't leave the soup in it once it's done. Read the recipe and watch the video on preparing rice for steaming, and again - check with Chef before you begin - if there's time, Chef will do a live demo for the rest of the class to talk about rice cookery. 

Day 1  Station #2

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken

- Stir Fried Bok Choy

- Wontons 

- Steamed Dumplings

Create a time line including all equipment and ingredients you need to produce a 2# recipe of Tangerine chicken, and 1# of Stir Fried Bok Choy.  Split the mise en place for these into two batches - you are supplying mise en place for these items to Station #1, as well as yourself. 

If you've read the entire tracking schedule, you'll see that the person on Station #7 is preparing the Tangerine Chicken sauce for the entire group.  Don't prepare sauce yourself! 

In addition - be prepared to collaborate with the person on station #3 to make dumpling filling for the entire team for Day 2. Use the filling recipe from the Wonton Soup heading, make 2x the filling. On Day 2 you will again prepare Tangerine Chicken and Stir Fried Bok Choy - AND use the filling to make Shao Mai (Steamed Dumplings)...There's a Ginger-Soy Sauce dip served with them - on Day 2 be sure to remember to make 8 oz. of that as well. 

Day 1  Station #3

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken

- Stir Fried Bok Choy

- Wontons 

- Pan Fried Dumplings ( don't worry about the dough - we will use pre-made wrappers)

Create a time line including all equipment and ingredients you need to produce a 1# recipe of Tangerine chicken, and 1/2# of Stir Fried Bok Choy.  When you think you're ready to cook, check with the chef before beginning yourself. 

If you've read the entire tracking schedule, you'll see that the person on Station #7 is preparing the Tangerine Chicken Sauce for the entire group.  Don't prepare sauce yourself! 

In addition - be prepared to collaborate with the person on station #2 to make dumpling filling for the entire team for Day 2. Use the filling recipe from the Wonton Soup heading, make 2x the filling. BE sure to review the recipe and watch the video for preparing Pan Fried Dumplings, these will be added to your tasks on Day 2 - you'll supply the filling and do the finished cooking, everyone in class will practice forming 4-5 dumplings each. 

Day 1 Station #4

Read and analyze the recipes, and watch the videos for preparing

- Fried Rice with Chinese Sausage

- Stir Fried Bok Choy

- Fried Spring Rolls (also review spicy mustard recipe included in Spring Roll recipe)

Create a time line including all equipment and ingredients you need to produce a 1/2 recipe of Fried Rice with Chinese Sausage, and 1/2# of Stir Fried Bok Choy.  When you think you're ready to cook, check with the chef before beginning yourself. 

In addition - be prepared to collaborate with the person on station #5  to make Fried Spring Roll  filling for the entire team for Day 2. Make 1/2 recipe of Spring Roll Filling on Day 1,  and plan to form 20-30 spring rolls on Day 2 (the rest of the team will help with this - each person making 3-4 spring rolls each. Also - remember the Spicy Mustard - about 4 oz. On Day 2, when all Spring Rolls are formed, check with the chef before Deep Frying them. 

Day 1 Station #5

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken 

- Fried Rice with Chinese Sausage

- Stir Fried Bok Choy

- Fried Spring Rolls (also review spicy mustard recipe included in Spring Roll recipe)

Create a time line including all equipment and ingredients you need to produce a 1# recipe of Tangerine chicken, and 1/2# of Stir Fried Bok Choy.  When you think you're ready to cook, check with the chef before beginning yourself. 

In addition - be prepared to collaborate with the person on station #4  to make Fried Spring Roll filling for the entire team for Day 2. Make 1/2 recipe of Spring Roll Filling on Day 1,  and plan to form 20-30 spring rolls on Day 2 (the rest of the team will help with this - each person making 3-4 spring rolls each. Also - remember the Spicy Mustard - about 4 oz. On Day 2, when all Spring Rolls are formed, check with the chef before Deep Frying them.

Consult with Station #4 to see if they need help prepping for Fried Rice - be familiar with the recipe in advance. 

Day 1 Station #6

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken

- Stir Fried Bok Choy

- Stuffed Peppers 

- Fried Rice with Chinese Sausage

Create a time line including all equipment and ingredients you need to produce a 2# recipe of Tangerine chicken, and 1# of Stir Fried Bok Choy.  Split the mise en place for these into two batches - you are supplying mise en place for these items to Station #7, as well as yourself. 

If you've read the entire tracking schedule, you'll see that the person on Station #7 is preparing the Tangerine Chicken sauce for the entire group.  Don't prepare sauce yourself! 

In addition - be prepared to collaborate with the person on station #8 to make Stuffed pepper filling for the entire team for Day 2, and also to assist Station #4 with Fried Rice prep if they need it. 

On Day 2 you'll be responsible for finishing the stuffed peppers with Station #4.

Day 1 Station #7

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken - Especially the sauce

- Stir Fried Bok Choy

- Cantonese Roasted Pork

- Lacquered Pork Ribs

Create a time line including all equipment and ingredients you need to produce a 1 full recipe of the sauce for Tangerine Chicken - check with Chef before preparing the sauce.

 Station #6 will be supplying you with the Mise en Place to practice stir frying the Tangerine Chicken and the Bok Choy themselves, you will be supplying the rest of the team with sauce.

It doesn't say it on the tracking schedule, but you should also be prepared to make the Cantonese Roasted Pork and the Lacquered Pork Ribs on Day 2. These are both preparations requiring prep several days in advance. The Chef has done most of the advance prep for you. The ribs are marinated and ready to roast - review the recipe and watch the video on using the Chinese Roasting oven, and then let the Chef help you get them in the oven EARLY on Day 2. The Cantonese Roasted Pork is already in brine - on Day 1, talk to Chef about removing the pork from the brine, and using some of the Rib Marinade for the roasts to sit in overnight. On Day 2 Chef will help you load the Roasts into the oven at the same time as the Ribs. 

Day 1 Station #8

Read and analyze the recipes, and watch the videos for preparing

- Grandmother's Bean Curd

- Stir Fried Bok Choy

- Stuffed Peppers

Create a time line including all equipment and ingredients you need to produce a 1/2  recipe of Grandmother's Bean Curd - when you're ready to cook, check with Chef before beginning. This is a combination Stir Fry/Stew, and may be started early and hot held for service. 

There's a typo on the tracking schedule - Station #6 should be prepared to assist you with prep on Day 1 and finishing on Day 2 of the stuffed peppers. Be sure to connect with that person before class to have a coordinated plan. You will prepare the  1/2 recipe of filling for stuffed peppers on Day 1, and fill and finish them on Day 2. When you think you're ready to begin cooking, check with the chef before you start. 

MANDATORY 

Some of this is going to sound a bit harsh - please keep in mind that it's been developed over years of dealing with students who are sometimes less than "fully engaged".

You know yourselves better than I do - if you're usually well prepared for class, you're already doing this stuff. 

If you struggle to be prepared, and walk into each new kitchen, thinking you'll "wing it" and the Chef won't notice - I will notice. 

I'll help you get better, but your grade will reflect the amount of preparation you put in.

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  - typed and neatly organized as shown below. 

 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		-Hot hold in 200F oven, slice ala minute as needed, place back in oven
#10	All Chicken MEP on tray for stir fry		-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
#11	Fabricate Pork ribs for next-day-prep	-Board -Knife - Measuring cups - Paint brush - Full, deep hotel pan -Plastic wrap - Paper towel	-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	-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
#11	Stir fry Chicken	-Wok -Bain + ladle for sauce -½ pan over line - wok tools -Bain with oil + ladle -Cleaning cloth		-oil in wok -Add aromatics while cool -gradually heat When aromatic, add, in order: -          Mushrooms -          peppers -          Broc stems -          Broc blorets -          Chicken -          sauce
#12	Serve