Please read below, I'll fill in details tomorrow if you need them. I'll acccept questions until 10:30 pm Tonight.
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.
Sous Chefs: Remember that the diagram for Day2 will be 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 - 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 458. Make 1 tray for each 3-4 students. If you have 17 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, Sous team has a couple of questions.
ReplyDelete1. What would be the best way to set up for demos tomorrow in regards to Dim Sum? Im assuming you want to show the class all of them. Should we clear off stations 5 and 6 by 9am and set up all of the demos there for the Dim Sum? If everyone in class needs to roll them at some point, that would isolate alot of the foot traffic. Or maybe I'm over complicating it.
2. Can we go to dish room tomorrow and get a salad tree? That would save alot of space for service.
3. Would you be able to show us how to par cook the sheet so it is easier to cut?
4. We have a significant amount of rice left over. Would we just re-heat that for service or make an entirely new batch?