Day 2 information

Please re-read the instructions for writing a Time Line at the bottom of the Day 1 Post, use the comments provided on the time lines you submitted, and work on improving organization.

 Station #4 - There is a typo open your tracking schedule for days 2 + 3 - Please be prepared to make Steamed Fish and Fried Rice on Both Days.

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. Each member of the team should make their own, individual diagrams for Dim Sum service.  We usually set up two chaffing dishes on Station 5 and it should look something like this, but I want to see your own interpretation of the set up.

                                                                    Station #6

                                                                                                                                               

Soup Cups		Salad Service Area						Pork Carving Station
Serving Trays		Plate Wipes	Empty 1/3 Pan	Pork Ribs	Spring Rolls	Steamed Dumplings	Pan fried Dumplings	1 oz ramekins Of dipping sauce
Serving Trays		Small Cup Prepared Mustard						8” round plates
Dim Sum Plating

                                                                                                                                            

                                                                       

                                                                     Station #5 

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 .

On Day 2:
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.

EVERYONE SHOULD WATCH THIS VIDEO PRIOR TO CLASS ON DAY 2:


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.

Also Team 6 - On the tracking schedule for Day 3, you are assigned to make Broth for Day 4 soup. Look ahead tonight for the recipe in the Korean Menu for "Spicy Beef Soup". Although you will make the broth on Day 3, you will save time and have a better result if you blanch the beef bones and beef shoulder EARLY on Day 2, discard the blanching water, and save the bones and shoulder in the cooler for Day 3. On Day 3, you can start simmering the bones and beef right away and have a longer cooking time and more full bodied broth by having blanched them on Day 2.


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