Chinese Menu, Time Line Template + Class Tasting for Day 2

Heads Up - There's a template for a good timeline at the bottom of this page.  It is expected that everyone  will follow it or ask for more instructions before Day 3

Day 2 requires that you know the Day 1 menu and set up PLUS add new items to the line and prep for Day 3. Please be sure to go over your successes and mistakes from Day 1, learn and move ahead, and to use what you learned today to prep for Days 2 + 3 with better planning and more confidence.

OK - Information specific to Day 2:

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 video and ask for verification before we stop the class for demo at 9:00.

Class Tasting - 

Team 6- Here's a photo of an abbreviated tasting tray for Day 2 should look like, but it's been expanded to include 21 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.

From Day 1 K1 China

MANDATORY HOMEWORK
Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely. 
 You are required to use THIS format to organize your time-line for Day 2; make two copies - one for you to work from and the other to hand in to the Chef  - all timelines are due upon arrival to class at 7:00 AM - typed and neatly organized as shown below. Failure to submit a complete timeline in this format will result in a 50% reduction in grade for not following instructions and being unprepared for class.

 The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for on Day 2. This is not a group or team project - EACH PERSON must create a time line of their own. List each menu item for the entire station, putting them in the order to do them do them, and include detailed lists of equipment and ingredients. The final column "Notes" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative".

Sequence	Task	Equipment	Ingredients	Notes
#1	Stock	Wok Skimmer Stock pot Ladle Cont. for Mire Poix Cont. for straining Chinoise Storage container	Water to blanch Bones Remouillage – 10 l Onions – 2# Carrots – 1# Celery – 1# Ginger – 4 oz Garlic –  1 oz Dry shitake  - 2 oz Kombu – 3 oz.	Blanch in wok           Skim/dump water           Transfer to Stock pot            Simmer 2 ½ hours           Add Aromatics ½ hour          Off heat/Add kombu  1 hour           Strain – save solids
#2	Noodle Salad	Pot to heat water Bowl to soak noodles Board Towel under board Chef’s knife Measuring spoons Measuring cups Whisk Sm. Bowl for mustard Lg. bowl for salad dressing and mixing	GBSS Noodles Cucumber ,thin ½ ea. Cabbage,.75 #,  1” wide Mustard , I Tbsp finished Dark Rice vinegar 1 oz Light Soy Sauce 1 oz Sugar 1.5 Tbsp Scallion 1 Tbsp Garlic 1.5 tsp. Sesame oil .5	Heat water for noodles and cabbage           Soak noodles          Cut/Blanch/ shock cabbage            Rinse + cut noodles 1 inch  -          Make mustard for dressing -1 Tbsp. only             Dress + hold