Teamwork: In order to keep the full menu running, we will need to work together more closely. Teams of two people will be assigned to work as "helpers" to teams of 1 person. Please consult with each other and plan to work together as follows:
Cameron and Yujung - help Heather set up class tasting - Heather be prepared to delegate and direct them.
Seunghun and Rakmin - be prepared to help Jonghwi Lim with his Dim Sum prep for Day 3. Jonghwi - be prepared to direct them to be efficient helpers.
Pasavit and Gabrielle - Be prepared to assist Shira prepare fried rice and Spring Rolls. Shira - be prepared to direct them to be efficient helpers.
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 - EVERYONE 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 video 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.
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| From Day 1 K1 China |
Hello chef, I am now looking up recipe of pan fried dumplings and have a couple of questions.
ReplyDeleterecipe says that Chinese cabbage and sherry. and I researched Chinese cabbage, it just looks like bok-choy. Am I using regular bok-choy? and does sherry means chinese rice wine vinegar or others?
thanks.
Chinese Cabbage is the same as Napa Cabbage. Use Shao Xing, sherry makes a good substitute if Shao Xing is unavailable.
DeleteHi Chef,
ReplyDeleteLooking over the fried rice recipe, I have a few questions. The recipe calls for 25 cups of rice, but I was only able to yield 16 cups. Should I scale down the recipe, or should I make 9 cups of rice early tomorrow? Also, there is no specification on how you would like the green peppers cut, so how should I do them? I am unclear about one more thing. During service, am I just cooking the bok choy in batches, or am I cooking the fish and the fried rice in batches as well?
Thank you so much,
Shira Margolis
25 cups of cooked rice makes a lot more than we really need. Use the cooked/cooled rice from today - keep all other ingredients the same quantity. Steam more rice tomorrow to cool and use on Thursday - start it as soon as you come in and it will be done and stored before service - you won't be stressed out by having it hang over you head all day.
Delete