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.
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 |
Good Evening, Chef!
ReplyDeleteThis is Jasmine again. I just had a couple questions about the shao mai filling for tomorrow:
1. Does the pork come ground or will we need to fabricate it?
2. Are we using fresh shrimp or frozen?
3. Would you rather us make the dipping sauce the day of the dim sum plate or tomorrow?
Thank you!
Jasmine
Pork will arrive ground
DeleteShrimp came in today to thaw, it should be in the cooler upon your arrival and it should be thawed. Let me show you my prefered way to clean shrimp.
I generally prefer to make things on the day they will be served. It's not difficult, plan to make sauce on Day 3.
Thanks for the questions!
evening chef,
ReplyDeletefor the wonton soup, when the broth is done we hold it in the soup warmer, but before service we re-simmer it. Do we put it back in a wok for that, and if so, does it then go back into the soup warmer for service or will it be served from the wok?
sorry if that's a little confusing.
Casey Wohlfahrt
The reason we have to do it that way is that service time forces us to take an early family meal, otherwise we could just finish the soup, put it in the soup warmer and serve it. So, yes, you are correct. Make the broth, hold it hot, and then bring it back to a boil just prior to service - in a wok - before moving it back to the soup warmer. I know it's convoluted, but we're at the mercy of the dining schedule.
Deletethank you chef.
Delete-Casey