Sous Chefs: Remeber that the diagram for Day2 will different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. Give it your best effort and show me the results first thing in the morning so I can help you figure out mistakes before it's too close to service.
Class Tasting: 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 12 students, make 3 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.
Everybody else: Make sure you know what you're supposed to be prepping ahead for Day 3 and that IT ALL GETS DONE. The reason it was assigned as prep a day ahead is because you will be in the weeds on Day 3 if you have to start from scratch. Let me know if you need clarification on any points.
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| From Day 1 K1 China |
Evening Chef,
ReplyDeleteStation #5
My only question would be with the ribs that I'm prepping for the next day. I was just wondering how far you want me to take the ribs. I know you want them split in half, but do you also want them to rest in the marinade overnight?
Thanks a lot chef.
- Craig
Craig - All the way, clean and split as shown in the video, apply marinade, and leave over night. On Day 3, put in oven with your pork roast early in the day.
ReplyDeleteHi Chef,
ReplyDeleteOn the tracking schedule it has that we should make 3x the recipe for the Stuffed Pepper Filling. I just wanted to confirm this because the recipe says it yields 50 portions with 2 lb of shrimp. Do we want 150 portions with 6 lb shrimp, etc?
Thanks Chef
Andrew and Inti
Chef,
ReplyDeleteStation 4. Will the fried rice be cooked ahead of service or at service?
I also have to prep for the spring rolls. How far can I go with the prep? Just cut the vegetables or attempt to cook the whole thing and assemble on Wed.?
Thanks,
Tory
Dear Chef,
ReplyDeleteAfter the sous chef group met we had some questions.
Is the technique for the soup left up to you or do we get to choose?
Does each group make six wontons or each person?
Are the time slots for the soup, salad, and rice the same for tomorrow?
Is the fried rice just for station 4?
Any help would be appreciated. Thank you.
Sincerely,
Sous chefs
Werblin - make only 1 1 /2 x. It's a typo.
ReplyDeleteTory - Cook fried rice all at once strting at 10:15ish - I'll do it with you. Spring rolls, prep, cook and cool. Assemble on wednesday.
Soup technique = make omlettels Day 2, your choice day 3 if you choose to do it again.
Each person makes 5-6 wontons, yes. Let me demo at 9:00 am.
Times are the same, but talk to me in the morning. Soup and salad as early as you can, wontons demo at 9:00, line set up by 10:30-10:45
Fried rice is for anyone who wants to order it - it's a popular side dish and substitution.