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. Please be sure to go over your successes and mistakes from Day 1,learn and move ahead, and to use what you learned today to prep for Days 2 + 3 with better planning and more confidence.
Class Tasting - Everyone should bring the Tasting Sheet For the China Section of the Course Guide.
Sous Chefs: Remember 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. A poor plan will be reflected in your grade.
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 12:30 - it can be done in the kitchen, otherwise, take it upstairs to Lecture room 455. Make 1 tray for each 3-4 students. If you have 18 students, make 5 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.
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 |
Chef-
ReplyDeleteFor the stuffed peppers recipe it says it makes 25 portions. I looked on the tracking schedule and it said for day two to make three times the recipe but on day three we are only serving fifty portions. Should this recipe be altered to make fifty portions or seventy five?
-Amanda
Amanda - the tracking schedule is wrong, I need to change that to fit the updated recipe in the website. Make 1x the recipe and it will yield between 50-60 small portions. Make filling only on Day 2
ReplyDeleteChef,
ReplyDeleteSame type of question, from me similar to Amanda's, for the fried spring rolls it says to prep 2x the filling but it says we are only cooking 50 pieces on day 5 and 1x the recipe is enough for 60 pieces. So should we prep 2x the filling and if so how many rolls are we expecting to make on day 3? Also in the fried spring roll recipe it calls for 1 Cup thin sliced scallions at the top of the recipe and then also 2 cups long thin bias cuts at the middle of the ingredients. Are we using that much total in step one of the recipe where we cook the scallions till aromatic? Would you like us to cook the prepped filling on day two all the way trough step 6 on the recipe and then cool? For the fried rice how would you like us to prepare that? Should we make it all prior to family and hot hold for service or only make enough for family then cook the rest after family for service? Thank you Chef.
V/r
Kyle Ostwald
Kyle- Same answer - 1x the filling recipe should fill 50-60 rolls. The second amount of scallions is for "freshness" at the end. Cook all the filling on Wednesday. Fried rice - start it all in one batch by 10:15 in a large wok.I want to be with you when you start, call me over.
ReplyDelete