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 |
Hello Chef,
ReplyDeleteOn station 4, day 2 we are to "prep" fried spring roll filling. In class you had said not to cook anything a day ahead unless you told us otherwise. The recipe states to cook, cool and save until you make the rolls. Would you like us to cook the filling or just mise it out?
Additionally it states to have cornstarch on hand "as needed" for slurry. It looks like we will need maybe 1/2 T of cornstarch to make a slurry strong enough to thicken the amount of liquid. But there is also the liquid from all of the vegetables. Do you think we will need more?
Yes, cut, cook, and chill the filling. Once it's cooked, if you chill it quickly and store it properly, it won't loose quality. About cornstarch - it's hard to tell in advance how much liquid will be given off by the vegetables. The idea is to slightly thicken the liquid (which contains the most flavor) enough for it to stick to the vegetables. Plan on 2 TBSP of starch in a slurry and we can add it together.
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