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 |
Chef, for the wonton soup tomorrow, do we make a thin 6 egg omelette and then julienne it? I know it might be an obvious answer but just wondering.
ReplyDeleteYes
DeleteChef, For station #3, we have about 500mL left over Homemade Hoisin sauce that has paste of slightly toasted white sesame seeds. Would you like me to make just x1 recipe of the Hoisin sauce tomorrow?
ReplyDeleteYes, thank you for asking
DeleteChef, for making dough for pan fried dumplings, on your recipe it says, use the food processor.. do you mean Vita prep? or Hobart. I'm just curious because I have to use 4# of flours(2#ap flour + 2# wheat starch). That are not going to fit in vita prep machine.
ReplyDeleteThe Vita Prep is a Blender, The Hobart Mixer is a Dough mixer, and a Robot Coup is a Food Processor. For large quantities, you may use the obart. You should not try to make dough in a blender.
Delete