Sous Chefs: Remember that you are responsible for drawing a diagram for line set up and delegating who will be doing what during service. Figure it out on paper and delegate well - make sure to communicate with each person, individually, about their duties so that there is no misunderstanding. 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. You MUST have a well thought out diagram to avoid problems and the resulting grade.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide. For the remainder of the block, Team 6 Will be responsible for the tastings on the second day of each menu - dont drop the ball.
Team 6- It's critical that you all talk to me before 7:30 to understand the set up for the tasting. Here's a photo of what an abbreviated tasting tray for Day 2 should look like - but it's been expanded to 37 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 one day, if we run out of time, we can make it up on Day 3.
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,
ReplyDelete-Since team 4 will be preparing 25 cups of dry rice for the fried rice tomorrow to last both days will we be able to use the steam cabinet to cook it due to the volume? concerning this as well how many portions of the rice would you say we save for family, and would you add that on to the ammount prepped or just take it out of the ammount we are already making?
-for the fish for family where do you suggest we make up those portions out of what we are making for service tomorrow?
-For the fried rices cooking during service would you like it set up to where half is cooked just before service and half is cooked halfway service through?
-Also we were wondering what is expected of us to be prepped for the filling of the spring rolls?
Thanks,
Zac and Natalie
For the rice - yes. Make only 24 cups and divide it 12 cup search into 2" hotel pans using the method described in the video. That amount divided over two days will give you plenty for family meal AND service.
DeleteI'm not so concerned about how many portions we have for service/family...let's see how many portions we have total after all fish is fabricated and figure it out form there.
Fried rice can/should be all cooked at once each day. It holds very well, is too long a process to do ala minute, and you need that wok for bok choy during service
Spring roll filling must be made, cooked and cooled tomorrow before service.
We are in station 3. We have 2 questions about dumpling recipe.
ReplyDelete1. Is the sherry shao xing? or other?
2. When make dough, first put butter into food processor and then add flour and starch?
Sherry can be substituted for shao xing if you don't have shao xing - but we do.
DeleteYou've had a basic baking class, think about how you "cut in" fat and flour. Discuss with me before you start to make sure you have it right, ut take some time to assimilate what you already know and apply it to a new situation.