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 - Everyone should print and bring a copy of the Chinese Tasting Sheet to class on Day 2, Chef will direct the set-up of the tasting. After service and clean up - at 12:45 - you should all be prepared to sit down to sample and discuss key components of Chinese ingredients.
Station #2 - Braised Lamb 5#, braised cabbage 4#, and prep steamed dumpling filling for Day 3. The tracking schedule call for making 1/2 recipe of the filling - speak to chef about increasing this to 1 full recipe.
Station #3 - Make a minimum of 36 pancakes. Prep ingredients for 1.5x recipe of moo shoo vegetables and sauce. Since you do not have to prep hoisin sauce today, plan to make 1 full recipe of filling for the pan fried dumplings. Speak to the chef if you have any concerns about quantity to prep.
Station #4 - Prep all the fish and all of the bok choy that comes in. Speak to chef about how much Spring Roll Filling to prep. The tracking schedule calls for 1/2 recipe, but I think you can handle 1 full recipe.
Station #5 - No special instructions, be prepared to follow instructions on the tracking schedule. Be sure to look at the recipe and watch the video for the pork ribs.
Everybody: 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.
Hi Chef, for the 12oz of deveined and peeled shrimp for the steamed dumpling filling...should the shrimp be cooked before being incorporated into the mixture?
ReplyDeleteAssuming that this is Andrew, from Station #2 - No, it should be chopped raw and folded in. The mixture remains raw until it's stuffed into the dumpling and cooked prior to service.
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