Info for Day 2 - IMPORTANT CHANGES - PLEASE READ ALL

Please read the rest of the information below (it's not much), but also try to be be prepared to serve 1x each recipe by 10:15 AM, we will open at that time to serve Family meal for the restaurants. Stations 4+5 will be most effected by this - Station 4, please be prepared with 2x recipe of fried rice and 6# of bok choy by 10:15. If possible, make at least 8 portions of fish - if it's ready by 10:15, we can offer it for service, if not, it may be served for family meal to our class at 11:00. Station 5 - Please begin roasting 1/2 of all marinated pork as soon as we arrive in class at 7:00. It will serve as the bulk of feeding for restaurant staff. Then prepare mise en place for 8# of tangerine chicken, this will be divided into 3 batches - one to fire at 10:00 for 10:15 service, one to fire immediately after that, and the last batch to be fired at 10:45 for our family meal - served at 11:00.  Station 2 should have braised lamb and cabbage ready for service by 10:15, station 3 should have 1 x recipe of Moo-Shu vegetables and pancakes ready for 11:00 family meal for out group, and station 6 should have 2x recipe of Bean Curd ready by 10:15 - 1/2 for restaurants, the rest for our group at 11:00. 

Heads u on this! We are being asked to feed 80 restaurant staff at 10:15 on 8/22, 8/23, 8/24, 8/28 & 8/29 . Keep this in mind when prepping for day 3 + 4. Day 3 will be especially challenging because it requires Dim Sum. PLEASE - look ahead to your day 3 recipes - if we can prepare 200 pieces of each Dim Sum, we will be able to feed the restaurant staff, our class, and have some left to freeze for later in the block - so expand your recipes for dim sum accordingly and order extra ingredients if needed on supplemental. . Day 3 menu will be mostly around roast pork, fried rice, and dim sum. If your team can produce 1x recipe of the dish you are assigned, that's a bonus!


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. Here is how the Dim Sum Station will be set up on Station #5 for service. Look it over and ask questions on Day 2 so you are prepared to put the plan into action on Day 3

                                                                    

                                                                                                                                               

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

                                                                                                                                            

                                                                       

                                                                     

On Day 2:
We will be making wonton soup on Day 2,  but may also use the wontons as part of Dim Sum on day 3 - they freeze really well. 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 by 8:30 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 8:30. Prepare enough filling for 300 wontons (3x the original recipe)- each student will practice making 20 wontons each - some for family meal, some to fry for day 3 Dim Sum, and the rest to freeze in advance for the following week.

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


Class Tasting - 

Team 6- Below is 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