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 on day 2 so I can help you figure out mistakes ahead of time.
We will be making Making wonton soup on Day 2, watch the video in advance so, if you have questions, I can answer them in class before we get started. On Day 2, 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 19 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, station 2 tomorrow is responsible for a 1x steamed dumpling filling recipe which yields 60 portions. On day 3 though, we are responsible for making 70 dumplings. Would you like us to adjust our recipe to yield 10 more dumplings?
ReplyDeleteDon't worry about the scaling, 1 recipe will make enough for
Deleteservice.
Hello Chef,
ReplyDeleteI have a similar question regarding team 4's spring rolls. 1x the recipe should make 60 portions and day 3's prep calls for 40 pieces of spring roll. Are the extra 20 pieces for family meal or should we scale the recipe to make 40 pieces?
Thank you,
Sam
Thank you,
Sam
All of this depends on how much filling you put in the dumpling or roll. Don't worry about scaling, follow the recipe and we will fill the number of rolls or dumplings that we need.
DeleteHello chef,
ReplyDeleteI am station 3 tomorrow on moo-shu stir fry and I was wondering if you wanted me to make a double batch of the hoisin sauce. The tracking schedule said to double the pancakes and veg but I am not sure about the sauce. What do you think?
You need 1/2 oz per plate. You will serve about 20 plates. Do you have 10-12 oz?
ReplyDeleteI will address portion vs. Yield in class tomorrow.