Sous Chefs: Remember that the diagram for Day 3 will be much 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 early in the day so I can help you figure out mistakes ahead of time.
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 for the tasting before we place a supplemental order - talk to Chef about the set up early. The tasting itself will occur after service. Make 1 tray for each 3-4 students. If you have 16 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.
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.
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| From Day 1 K1 China |
Hi Chef,
ReplyDeleteI'm on team 6 for tomorrow and will be preparing the tasting.
Is there a specific amount of rice and noodles you would like me to make or a specific cooking method you want me to use to prepare them?
Thank you for your answers!
Sorry for the late reply...salting driveways....
DeleteRice and noodles should all be RAW, uncooked. We'll just be discussing the different varieties, not tasting them.
Hello Chef! I have a few questions regarding station 4 (Steamed Fish with Ginger):
ReplyDelete- Our prep for Fried Spring Roll filling calls for "Whole Scallion, long thin bias cut", is this the same thinly-sliced cut we have been using for garnishing?
- Yesterday I found that the fish took about 15-20 minutes to cook to 140ºF instead of 12 like the recipe said. Tomorrow I will begin cooking it about 6-7 minutes earlier to account for this unless you have any other suggestions.
- We are making 10 portions of fish tomorrow, how many should we reserve for family meal?
Scallions - Yes
DeleteFish - depends how thick the piece is and if it's at room temp. Keep it at room temp for about one hour prior to cooking.
We will fabricate as many 5-6 oz portions as we can from the amount we receive and then decide how many to cook for family meal - sorry, that's the best vague answer I can give you right now.