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. 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 abbreviated 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). Make sure you have all of the ingredients fo rthe tasting before we place a supplemental order - talk to Chef about the set up early. The tasting itse;f will occur after service ,Make 1 tray for each 3-4 students. If you have 12 students, make 3 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. I'll check back later this evening and will accept questions until 8:00 tonight.
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. I'll check back later this evening and will accept questions until 8:00 tonight.
 |
| From Day 1 K1 China |
Chef,
ReplyDeleteIn the recipe for the lacquered pork ribs, it calls for "3/4 C bean sauce," is this the Hot Bean Paste used in the Sweet Garlic Sauce?
Thanks,
Paul
It's in a jar labeled "bean paste"...same manufacturer as the Hoisin sauce with a Blue and Yellow Label.
ReplyDeleteTesting to see if there's a problem posting to blog...
ReplyDelete