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 slightly 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.
Making wonton soup - Watch the video demo and set your station up so that I can do a "live demo" for the class no later than 9:00 AM. We can then engage the rest of the class in helping shape the wontons. Set up the station exactly as it is in the vido and ask for verification before we stop the class for demo at 9:00.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
Team 6- Here's a photo of an abreviated tasting tray for Day 2 should look like, but it;s been expanded to include 30+ items. You should include 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's an easy lecture/tasting session. Make 1 tray for each 3-4 students. If you have 15 students, make 4 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.
 |
| From Day 1 K1 China |
Hello chef,
ReplyDeleteI was wondering If we are going to do anything instead of the pork tomorrow? Or if we are simply not having that dish on the menu since we have no pork marinating for tomorrow?
Thanks,
Gabriela
I tried 2x to get more pork in today and it didn't happen.
ReplyDeleteWe will use the pork in brine, quickly marinate it - look up the marinade - and get it in the oven by 8:00, as long as you baste it periodically, the flavor will be good.
I'll get more pork to come in early and we can brine it during the morning and marinate it over night for Day 3.
Don't forget, you have ribs to cook tomorrow as well.
Thanks for you question, it makes tomorrow easier.
Chef,
DeleteAre we indeed cooking the ribs on Day 2, or just marinating them overnight as it says in the recipe for cooking on day 3? Just making sure.
Thank you,
Madeline and Gabriela