Information for Days 3 + 4

Day 3:
Heads Up - Important information on setting up individual stations and what I expect for preparation is listed below - be sure to read entire post so that you're informed. 

 Look ahead to Day 4 - I'm posting information below the Day 3 Post so you can read ahead and plan any questions to ask face to face in class tomorrow. THERE IS A WRITTEN ASSIGNMENT due on Day 3 which is related to Day 4. You must draw a detailed diagram of your  individual service stations for Day 4 and present them to me on Day 3. Details below...

ALL STATIONS - be prepared to serve 60- portions of each Dim Sum item. See details below and on web site. Each station making Dim Sum should be ready for me to do a demonstration at their station at 9:00 AM. If everyone is set up, we can do the demos at the same time and then each person can try their hand at forming the various pieces - similar to the way the Wontons were done on Day 2

OK, Day 3 info:

Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:45.

Sous Chefs - You'll need to have a new service diagram for the Dim Sum. We don't have space on the steam table, so we usually set up two chaffing dishes with sterno on table 5. Think about how you would lay it out and draw a detailed diagram with each item in place and labeled as what it is, the diagram should be well thought out for work flow - if everything is in it's place? Can one person efficiently plate fast enough to keep up with service?Two chaffing dishes with three 1/3 pans in each. You'll need a pan for the steamed dumplings, the pan-fried dumplings, the spring rolls, the ribs, and the stuffed peppers and an empty one to fill the space and keep the heat in. Everyone who comes to K1 will get a Dim Sum plate on Day 3. Presentation will be on 6" round plates with a ramekin of ginger-soy dipping sauce in the center. The five dim sum items will be positioned around the dipping sauce and a dab of spicy mustard will go on the plate next to the spring roll. Make sure that you know who will be doing what during service- figure it out ahead of time and tell the people involved what their duties are well before service, everyone will need to multi-task and hustle.

Draw a diagram of what's been described above on a six inch plate and show it to me first thing in the morning along with your station diagram so we can make sure you're on the right track.

Station 2 - Braises PLUS Steamed dumplings (Shao Mai) know which are the proper wrappers.

Remember that you are responsible for each dim sum plate getting a 1 oz ramekin of the ginger soy dipping sauce (only fill each ramekin 1/2 way).
The dumplings can be steamed ahead using the wok steamer and then re-heated as needed during service. They are brought to the service line in 1/3 hotel pans.


Station 3 - Moo Shu PLUS Pan Fried Dumplings. The dough should have been made on day 2. The dough must be kept cold. As soon as it's rolled and cut, it should be stacked in single layers- with parchment paper between each layer - in a 1/2 hotel pan, covered and kept in the cooler. After they are shaped and filled, they should be held in similar fashion. When brought to the cooking line, the pan containing the dumplings should be nested on another pan of ice. If these dumplings become warm before cooking they stick like crazy and are very difficult to work with.
You will set up a station for cooking these dumplings on the range top, you'll share that space with another station, so plan to use the two burners on the right - closest to the fryer. Draw a diagram of how that station will be set up - show each piece of equipment and each component/ingredient needed, label each item. Focus on having all mise en place within reach and being able to cook small batches of dumplings throughout service. 

Station 4- Spring rolls - filling should be made and cooked on Day 2, rolls filled on Day 3 .
For Spring Roll Wrappers, The Brand may differ, but the basic package looks the same.

 Once they are rolled, they should be kept cold - layered between parchment paper sheets in a 1/2 hotel pan. Set up a proper fry station and fry them in batches as needed for service. Remember - you're responsible for the spicy mustard that's served with them.Draw a diagram of how the fry station will be set up - show each piece of equipment and each component/ingredient needed, label each item. Focus on having all mise en place within reach and being able to properly fry small batches throughout service.

Station 5- Ribs may be put in Chinese oven with the Roasts early in the day. When they are cooked through you can cut them and hot-hold them, covered, until service. Bring them to the line in a deep 1/3 pan.  Because the Dim Sum service will take up space where you typically have your carving station, move to the end of Station #6. Draw a diagram of how that station will be set up - show each piece of equipment and each component/ingredient needed, label each item.

Station 6- In addition to the Grandmother's bean curd, you'll need to fill, cook, and finish the stuffed peppers. They can all be steamed ahead and held at room temp - covered - for service. At service they should be sauteed in small batches as needed, 10-15 at a time, and brought to the service line in a 1/3 pan.Plan to use the two saute burners closest to the grill, you'll be sharing the range with Station 3 so space will be tight. Draw a diagram of how that station will be set up - show each piece of equipment and each component/ingredient needed, label each item. Focus on having all mise en place within reach and being able to cook small batches of dumplings throughout service.

DAY 4 ADVANCE INFORMATION

Heads Up! A detailed map of each station for DAY 4 must be presented to me on Day 3. Read below:

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, Medium Grain Rice cooked in the RICE COOKER, and setting up the Kim Chi/Panchan Plating station are your main duties. 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 kimchi 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. The braised short ribs must be started very early in a wok - it's a tough cut of beef and takes a long time to cook. 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.

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.

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 ask me what to do. Do this early.

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 pf 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". 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.  Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:45.