Remember - Sit-down quiz on Japan and Korea with ingredient ID component after clean-up on Day 8!

Everyone: I have a plan to do a limited menu on Monday, I'll share it with you tomorrow. Everyone will have a dish to prepare and prep to do for the next day, but it will be structured so that we have more time IF everyone is prepared. Being uninformed or unprepared will result in the closing of your station and a failing grade for the day. We have 6 more class days, 2 quizzes, the project and final - everyone has an excellent opportunity to pass the course with a good grade. It's up to you. Failure to have a complete time line and a detailed diagram of your station may also result in a failing grade.

I will set up a table salad making station. You MUST watch the video on Table Salads and Handling herbs. Each station will be responsible for making their own table salads - each entree plate will have a table salad on it.

Sous Chefs:

The good news is you don't have to set up the steam table today, everything comes off of it's own station.

Fisherman's soup - recipe is easy, watch demo of how to cook shrimp in the soup. You can make soup early and hot hold - keep cooked shrimp on the side until service, put them in cups and ladle soup over them. Plan on making a double batch - about 4 gallons. I want to bag 1/2 and serve it again on Monday.

Green mango salad - mangoes should be green and firm, if not - talk to me. The salad goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.

Sticky Rice (Sweet Rice) - is soaking over night. You need to drain it, put it into a perforated hotel pan lined with moist cheese cloth and steam it for 15 minutes. Do this early, it's usually served at room temperature, so it doesn't matter if it's not hot at service. Keep it for the street food station in a 1/3 hotel pan, covered with a moist towel.

Your primary responsibility besides soup/salad/sticky rice will be to set up the Street Food Station. This should be done on Station 5 using one chaffing dish with three 1/3 hotel pans in it to hold the hot food - like the dim sum set up. The street food plate will go to every customer with an entree, so we need to be prepared for 50-60. Each small (6") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of green mango salad, about a TBSP. of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look like this

EXCEPT there will be a small lump of sticky rice next to the mango salad:

From K1 Menu Photos

Draw a great diagram of how this will look on Station 5. Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the rice? The salad rolls, and mango salad? Don't use utensils to plate- use gloved hands - faster that way.

BTW - All of the nouc cham for the class will be made by Station 6 and distributed or portioned as needed. Station 6 should portion 75 small ramekins of the nouc cham for the street food plates - about 1/2 full each ramekin. The rest will be used by Team 4 to dress their noodles for the fish.

Station 2:
Salad Roll set up is deceptive. It looks and sounds simple, but until you've made a few, it's awkward. For that reason, have all your MEP set up to start rolling by 9:00 AM - we'll get everyone to practice rolling a few, I'll help, and it will be easy. Watch the video - ask me for the towels as soon as I walk in. These go on the street food plate, so don't worry about the nouc cham dip - station 6 will make and portion that for you

Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. Usually, I would have you plan to go to the meat room for about 30 minutes and slice the semi frozen meat, but because you are alone on the station, I've arranged for the meat room to slice the raw beef for you. Plan to set up the Pho early and then concentrate on the salad rolls - HOWEVER, there are some basic things you can do early to make the rolls easier. Think about how you might organize that and check with me when you com in . For the Pho Station set up= Plan to set up Station 2 table and a tray stand with sheet tray for Pho pick -up during service. The broth has been made for 2 days, so only heat 1/2 on Day 8. Heat it in a stainless pot on the range ,use one of the station 2 woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles in.Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your bowls kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with chef before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from Station 2.

Station 3
Shrimp on Sugar cane - the shrimp "mousse" for this got made today, Talk to the sous chefs about who will do the finishing grill work on these - probably we only have one person to grill both your shrimp and team 5's Beef in La Lot skewers. Watch the video on how to shape and form and also on how to work with sugar cane. Chef can help.

Fried Fish -Whole flounder is already in. Fillet and cut into large bite-sized pieces and divide into 5 oz portions. You will set up most of your mise en place on your station, the fish portions and seasoned flour mix on a tray stand next to the wok, and one of the large woks directly across from your station will be filled with 6" deep of fry oil and act as your deep fryer - just like down town Saigon on the side walk. Let chef turn on and adjust the temp on the oil - if you get it wrong, it's a BIG fire - very scary. Draw a diagram of where everything will be and label everything, it will make your life soooo much easier. You will be frying ala minute - order-fire-pickup as the orders are called. Served in the wide, shallow bowls.

Station 4-

The Chicken salad is very straight forward - follow the recipe and serve at room temp. You are responsible for your own Jasmine rice and making enough to share with Station 5. Hold it hot in a chaffing dish on your station. Ask early how to handle the banana leaves.

Station 5- Beef in la lot leaves is time consuming. set it up "production style", meaning don't make one at a time, lay out all of the leaves, fill them all , roll them, then put them on skewers. Remember that the amount of beef prepared is supposed to be enough to last for both days. Have a conversation with Station 3 and the Sous Chefs about who will work the grill for both your product and the shrimp on sugar cane during service. They will both be cooked in batches and brought to the street food station in 1/3 hotel pans.

BBQ ribs - should have been marinated on Day 7 and be ready to put in Chinese oven. Get some wood chips from garde Manger Kitchen - ask chef first - and place chips in saute pan, heat on range until they are smoking, place entire pan of smoking chips in oven on steel shelf beneath water tray. cook ribs until tender - talk to chef about how to determine doneness.

Crepes- . Make batter early and consult chef when you are straining the batter. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute. We need enough batter to make 45 crepes

Station 6 - I have a "secret ingredient" to use in the Bahn mi, remind me to give it to you in the morning. Dough is already made for the sandwiches, you need to take it out of the cooler as soon as you arrive so that it can rise. By 8:30 it should be ready to shape and by 9:30 it should be in the oven , baking. After baking, the bread must cool and rest before it can be cut. While dough rises, prep and set out all other sandwich ingredients and make the taro/lotus chips. The pate was made on Day 7, talk to me as soon as you come in about how to cut it.Roasted pork was made on Day 7, so slice for sandwiches early, about 1/3 of the pork is for Day 8 and 1/2 is for Day 9, DONT use it all up on Day 8. Chips can be made as far ahead as you want - just not a day before. You are also making all of the nouc cham for the rest of the class. Most will go into ramekins for street food, about 2 cups will go to station 3 for their noodles.