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.

Team 6- Here's a photo of what the tasting tray for Day 2 should look like if you follow the sheet. 17 items in all, whole pieces of things that would be cut up or re-hydrated for tasting (just so you can see both forms). Chef should walk you through each item, giving a short explanation and allowing you time to taste each one. If you clean up fast - before 12:45 - it can be done in the kitchen, otherwise, take it upstairs to Lecture room 455. Make 1 tray for each 4-5 students. If you have 18 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.

BTW- There are several different "class maintenance" forms that the Chef should have introduced you to today. The early morning supplemental is due in by 7:30 all days except Day 1, followed by the double sided Sanitation supply/Leaning Checklist sheet,the Expediting Sheet, and the Daily inventory sheets. For pictures and brief explanations of each click on the August Archive link to your right and look for the post beginning "Early Morning Supp".

From Day 1 K1 China