You will all need to pick up the pace a little and make time for prep for Day 3 on top of what you did today. Read the tracking schedule and look ahead at the recipes for the various Dim Sum you'll be prepping tomorrow/Finishing on Thursday. I'm not going to walk yo through each station like I did for Day 1, so you need to investigate and analyze with your team mates and then post questions back here.
Sous Chefs - Soup and Salad are different today and you need to draw up a kitchen plan for the service line which includes a space on the team table for the fried rice
Everyone else - think about what you did today and how you can do it a little bit more efficiently and a little bit better. Every day should be a step up from the previous one. Today's good start will become a quick train wreck if you slack off now.
Questions?
Station 6: Dim Sum Prep: Shrimp Filling for Peppers: The recipe calls for us to triple the recipe: does this yield enough for the 50 peppers? Also, he recipe calls for egg whites in grams- are these frozen egg whites?
ReplyDeleteStation 4: dim sum prep: would you like us to start the spring rolls prep X2 like the tracking schedule says, or would you like us to wait until Thursday to keep the ingredients fresh?
ReplyDeleteI just found this on the internet and thought some of you would find this interesting, I did. http://www.slashfood.com/2010/10/26/japanese-discover-kokumi-the-sixth-taste-sort-of/
ReplyDeleteKelly - the egg white quantity say lg - as in Large Eggs. And, no, the tracking schedule needs to be revised to reflect the updated recipe. Make 11/2x the recipe to male about 75 pieces
ReplyDeleteNate - The ingredients are cooked, so it's fine to prep and stir fry them, cool them and store for Day 3. Once cooked, they stay pretty much the same over night
Steve - Thanks...
Chef, I just want to clarify that the broth that station 6 is making tomorrow (Day 3) is the broth for the spicy beef soup that we will be making on Day 4 on station 1.
ReplyDeleteThanks
Yes, and we have a lot of beef shoulder in the cooler to use, please consult me before starting the broth so I can tell you how to use it.
ReplyDeleteThanks