NEW!!! Day 4 Updated

Upfront and Updated Day 4 info;

Everyone:Read your individual station instructions for any updates before coming to class on Friday  

  Beef Stock for Soup was not made on Day 3 - it must be started on Day 4 VERY EARLY so it has time to simmer - Collin and Daniel will be responsible for this. Let it go as long as possible, then strain and reserve beef shoulder and broth. I'll order White stock for use on Day 4 to make 1 gallon of soup. We need to produce 2 gallons+ for use on Monday.

Only the Rice, Braised Short Ribs, and Glass Noodles (Jap Chae) will be served from the steam table:

Everything else will come from the individual station serving it, so look ahead, draw a detailed station map and discuss with Chef on Day 3 to be sure it will work!

Sous Chefs
Spicy Beef Soup - make 1 gallon only, see note above about unmade broth, I'll make sure you recieve 1 gallon beef stock from store room on Friday . Medium Grain Rice is cooked in the RICE COOKER - use same method as with long grain white rice - rinse well, place in cooker with equal amount of water, cook until cooker turns from "ON" to "Warm" - it does not fluff well, but needs to be removed from ckker to a hotel pan and kept warm for service. Other stations needing rice (Station 4 and 6) shuld steam small amounts for themselves using the convection steamer or wok steamer.  For Day 4 make 8 US cups of rice, for Day 5 we will increase to 12US cups.Setting up the Kim Chi/Panchan Plating station is important - even though we're not actually serving. Figure it out so that it comes easily on Monday. Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 2+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 1x the recipe for that, it will be served with their grilled beef.
The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class on Day 5.  There should be cucumber, Daikon radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 10:30. They can be plated ahead and held at room temperature without suffering in quality.

Panchan Plate with assorted salads and kimhci on a 6" round plate:

Set up the Panchan Plating Station on Table 5 like this:

Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Take your half and cut in between the bones to form single bones pieces - two pieces will form one portion after they are braised. Please be responsible for helping the sous chefs set up the cabbage kimchi for service each day, this just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me how to trim and portion it, you will need to give the trim to Team 6, so do this early.
In addition to the tracking schedule, please make Miso pickles - the recipe is in the Japanese section, if you don't have time on Day 4, it can be done on Day 5 - BUT IT MUST BE DONE. Prepping Kimchi for next block may be started by salting over the weekend and finishing on Monday - be careful to weigh/ measure the vegetables so they are in proper ratio. Despite what the tracking schedule may say, I only want you to make 2#  of kimchi,  be careful to weigh/ measure the vegetables so they are in proper ratio 2# of cleaned cabbage should be combined with only 3/4 oz of sea salt

Braised Short Ribs - Kalbi Jim - Will look like this - note the egg garnish:

Station 3 - Be prepared to make both the trout and the glass noodles. A solid time line, ingredient list, and equipment list will be an important part of your job., you have two different entrees to set up stations and coordinate service for. You take care of ALL MEP for the trout and Glass noodles. Be ready to plate fish from the fry area, cooking the fish ala minute during service. Make sure to watch the video on fish fabrication and to draw a complete and detailed physical diagram of how your fry station will be set up. Show where everything will be in place and label each item. The trout is served on an oval plate, make sure you have them on the fry station. The noodles served from the steam table in a deep noodle bowl, have a separate diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service.

Trout Presentation: 

Jap Chae Presentation:

Station 4 - I'm in the process of changing the recipe for this dish. Instead of whole Hens - which are difficult to eat and don't sell well, I'm working on making boneless, stuffed chicken legs. Everything else will remain the same, but I need to show you how to fabricate the legs to accommodate the rice filling. Watch this video to get an idea of how to remove the bones from the chicken leg/thigh

And watch this one to stuff and roll the stuffed leg in plastic wrap for poaching 

Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the stuffed legs. Chicken must be poached between 165-180F - no boiling! Get rice to stuff the legs from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff roll the chickens with me and start cooking them by 9:30. While legs are cooking, make poached garlic heads and other garnishes. It works best to poach the chicken on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of chicken and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place.With the new presentation you will need a cutting board and slicing knife to complete the dish.  "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early. Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.

 Cucumber Kimchi  Prepping for next block may be started by salting over the weekend and finishing on Monday - be careful to weigh/ measure the vegetables so they are in proper ratio. Despite what the tracking schedule may say, I only want you to make 2# of kimchi,  be careful to weigh/ measure the vegetables so they are in proper ratio -  2# of cleaned cabbage should be combined with only 3/4 oz of sea salt. The cucumbers should be cut to look like this: Notice that the cucumber is cut into quarters - but NOT ALL THE WAY THROUGH. spread the salt evenly inside of the cut portion.

Station 5- You will be sharing the grill with Station 6, space will be tight. You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Since you'll be plating from the grill station, set up a chaffing dish to hold your rice. You can share this chaffing dish with station 6 -1/2 hotel pan for your rice - 1/2 hotel pan for their "mixed grains". Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust in the morning. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and cut the Fish Kimchi into even, bite sized pieces. Do this early and give it to sous cehfs to set up station.Prepping Kimchi for next block may be started by salting over the weekend and finishing on Monday - be careful to weigh/ measure the fish  so it is in proper ratio with the salt. I only want you to make 2# of fish kimchi,the fish should arrive frozen - that's ok, just follow the instructions. If millet is unavailable, use cooked barley.

Beef Bulgogi Presentation:

Station 6 - You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video.There's a photo of the new set up here : 

And the finished late will look like this: 

 Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". Frequently, the grains listed in the recipe are unavailable - substitute Farro and Barley if you need to. The rice you need for this will come from the sous chefs, they are soaking enough for everyone. . You can share this chaffing dish with station 5 -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space. On Day 5 you are responsible for setting up the tasting of Korean Ingredients, use the tasting sheet form the course guide and ask me if you need further information. Tasting ingredients must be ordered with Supplemental so that we have them before service.

You are assigned to also make a Daikon and Carrot pickle for the Vietnamese menu - the recipe for this is embedded in the Bahn Mi recipe under that section.