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. Yes, this is a test...if you don't try to come up with a different plan, the day will be more difficult for everyone. So 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 - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
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 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.
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,
ReplyDeleteTomorrow I am making the Pan-fried dumplings for the Dim Sum Plate, and i read in the for Day 2 on the main page of the website that we should do all prep for day 3, does that also include rolling out the dough and forming the dumplings, or should I just make the dough and filling and then assemble them on Day 3.
Thank you.
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ReplyDeleteChef,
ReplyDeleteRegarding the soup and salad tomorrow:
-celery: needs to be julienne, so should i just cut it the way i was taught to julienne celery in skills or your method? because i don't see how it would work to cut it on a bias so i just wanted to make sure.
-spinach: are they coming in tomorrow in bunches or in bags?
-wontons: should we cook them in batches or all at once?
thank you
Hello Chef,
ReplyDeleteI am on station 5 and my team members and I had a questions for you.
After class today you said something about a different marinade for the pork roast on day 3. would you like us to prep a different marinade tomorrow or just use the same one as today?
MJ - You MUST make the dough and filling. If yor team has time, you can roll and cut out the dough int circles, but then place them on a parchment lined pan and cover tightly with plastic- DO NOT STUFF until Thursday. If you get to this tomorrow, let me supervise how to pack them so they stay well over night. Otherwise, roll and stuff on Thursday.
ReplyDeletemtodd - let's discuss options for cutting the celery, I'm not committed to the julienne - too time consuming. Spinach - bunches. Wontons - cook as many as fit comfortably in a large wok.
ok what would you like me to do with the celery? cut into skinny sticks? batonnets? i could also cut the celery in half and then cut them at a bias?
ReplyDeleteJessica - we can talk about it tomorrow, it's not something ou need to plan into your day.
ReplyDeletemt- I'd like you to wait until tomorrow, see what the celery looks like and how good your knife skills are. After assessing the variables, I'd like to make a decision that makes sense based on those.Don't loose sleep over it.