Day One information for Kitchen Class beginning August 17th, 2020 (post Covid-19 Shutdown)

Monday August 17th, 2020

Information for Day 1 

First off - welcome back to my "normal". 

 I built this website and blog for online instruction in 2008, several years before Moodle was  "a thing". I've maintained it ever since, and, along with Moodle, it has been my primary curriculum tool until the COVID shutdown on March 13th, 2020.

I'm editing this as we go -  to fit the change from a 14 day course with 6 units, to a 10 day course with 5 units. The biggest changes have been in that the Vietnam and Thai  units have been compressed into one unit called "Unit #4 - Southeast Asia". 

There are bound to be some mistakes and typos as I refine this new model - please bear with me, and help me by pointing out obvious mistakes or asking questions if something doesn't sense. Pay special attention to the recipes and embedded video demos. 

This Blog is your text book for the course, reading each post - prior to every class day - is a required assignment of the course

This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with. 

As we've agreed - class will be split into two "Teams" - on Day 1 Team #1 will arrive at the kitchen at 6:30 and Team #2 should arrive at 10:30. 

Please don't arrive early - part of this restructuring is to maintain safe "distancing" in the kitchen. 

It should go without saying, but I'm going to say it anyway - 

My primary responsibility is to keep you all safe while in my kitchen. 

These Basic Rules will be strictly enforced, you will be asked to leave the class if you choose not to comply:

- Face mask must be worn to cover mouth AND nose at all times while in the kitchen and elsewhere in the building, except when activly tasting food for educational purposes or drinking water to remain hydrated.

- Face Shields must be worn over masks at all times in the kitchen

- Wash hands and SANITIZE PHONES frequently, and when ever you leave and re-enter the kitchen

- Maintain Six Feet distance from others whenever possible. Cutting board s on stations are spaced at least 6' apart. Actively work to distance while walking in kitchen and interacting with Chef and each other

     **** - Chef will frequently remind you not to "bunch up" - don't take it personally. 

- Each person will be responsible for their own station. Collect your own food and equipment, and clean as you go. 

- Only ONE person at the pot washing area at a time - wash your own pots as you use them. 

- During Demos, arrange yourselves to keep distance between each other

- Wear gloves when ever handling food or utensils and CHANGE gloves between uses

- Use single use, disposable tasting spoons only ONCE - then discard

- Be kind and patient with each other! 

OK - On with the Day 1 information:

 Please be prepared as instructed in advance.

Before Day 1, the videos-   Knife Cuts and Vegetables for Asian Kitchen,  and-  The Wok Line are  loaded on the Moodle Site, these are required viewing. 

 Several of you have asked about the proper format for a "Time Line" in my class. BE SURE to check the bottom of this post to see the required format. Each student must have their own, individual timeline, in this format, at the beginning of each day. Failure to have a properly formatted, complete time line will require you to leave class and return only when you are properly prepared .

PLEASE NOTE THAT FAILURE TO READ ENTIRE BLOG, ANALYZE ALL RECIPES FOR YOUR STATION, AND OTHERWISE PREPARE YOURSELF USING THE MATERIALS POSTED OR GIVEN TO YOU WILL RESULT IN A SIGNIFICANT REDUCTION IN YOUR DAILY GRADE. PLEASE REFER TO GRADING RUBRIC IN COURSE GUIDE FOR FURTHER INFORMATION.

Station Details:

Each day, I'll give you details of what you should expect for each station. Everyone should read the entire post - there's often information under one station which applies to others as well. Be informed!

Please pay attention: You are each being asked to make smaller batches of dishes than are given in the recipes - scale them according to the instructions given below and on the tracking schedule

Before cooking any new dish - Please check with Chef ! Do not begin cooking without chef's approval - there may be details of cooking and/or timing to discuss!

Day 1  Station #1

Read and analyze the recipes, and watch the videos for preparing

-  Hot and Sour Soup

- Steamed Rice

- Tangerine Chicken

- Stir Fried Bok Choy

Create a time line including all equipment and ingredients you need to produce 1/2 gallon of the Hot and Sour soup and 10 cups of steamed rice. The person on Station #2 will supply you with the Mise en Place for producing the Tangerine Chicken and Bok Choy - you'll have the opportunity to finish them by stir frying in the woks with Chef's coaching.

 Make a list of the equipment and ingredients you'll need,  put them in oder on your station, and when you're ready - ask the chef to walk you through the first steps. Be sure to have a bain marie and soup warmer set up for when the soup is finished - other people will need to use the wok after you - please don't leave the soup in it once it's done. Read the recipe and watch the video on preparing rice for steaming, and again - check with Chef before you begin - if there's time, Chef will do a live demo for the rest of the class to talk about rice cookery. 

Day 1  Station #2

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken

- Stir Fried Bok Choy

- Wontons 

- Steamed Dumplings

Create a time line including all equipment and ingredients you need to produce a 2# recipe of Tangerine chicken, and 1# of Stir Fried Bok Choy.  Split the mise en place for these into two batches - you are supplying mise en place for these items to Station #1, as well as yourself. 

If you've read the entire tracking schedule, you'll see that the person on Station #7 is preparing the Tangerine Chicken sauce for the entire group.  Don't prepare sauce yourself! 

In addition - be prepared to collaborate with the person on station #3 to make dumpling filling for the entire team for Day 2. Use the filling recipe from the Wonton Soup heading, make 2x the filling. On Day 2 you will again prepare Tangerine Chicken and Stir Fried Bok Choy - AND use the filling to make Shao Mai (Steamed Dumplings)...There's a Ginger-Soy Sauce dip served with them - on Day 2 be sure to remember to make 8 oz. of that as well. 

Day 1  Station #3

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken

- Stir Fried Bok Choy

- Wontons 

- Pan Fried Dumplings ( don't worry about the dough - we will use pre-made wrappers)

Create a time line including all equipment and ingredients you need to produce a 1# recipe of Tangerine chicken, and 1/2# of Stir Fried Bok Choy.  When you think you're ready to cook, check with the chef before beginning yourself. 

If you've read the entire tracking schedule, you'll see that the person on Station #7 is preparing the Tangerine Chicken Sauce for the entire group.  Don't prepare sauce yourself! 

In addition - be prepared to collaborate with the person on station #2 to make dumpling filling for the entire team for Day 2. Use the filling recipe from the Wonton Soup heading, make 2x the filling. BE sure to review the recipe and watch the video for preparing Pan Fried Dumplings, these will be added to your tasks on Day 2 - you'll supply the filling and do the finished cooking, everyone in class will practice forming 4-5 dumplings each. 

Day 1 Station #4

Read and analyze the recipes, and watch the videos for preparing

- Fried Rice with Chinese Sausage

- Stir Fried Bok Choy

- Fried Spring Rolls (also review spicy mustard recipe included in Spring Roll recipe)

Create a time line including all equipment and ingredients you need to produce a 1/2 recipe of Fried Rice with Chinese Sausage, and 1/2# of Stir Fried Bok Choy.  When you think you're ready to cook, check with the chef before beginning yourself. 

In addition - be prepared to collaborate with the person on station #5  to make Fried Spring Roll  filling for the entire team for Day 2. Make 1/2 recipe of Spring Roll Filling on Day 1,  and plan to form 20-30 spring rolls on Day 2 (the rest of the team will help with this - each person making 3-4 spring rolls each. Also - remember the Spicy Mustard - about 4 oz. On Day 2, when all Spring Rolls are formed, check with the chef before Deep Frying them. 

Day 1 Station #5

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken 

- Fried Rice with Chinese Sausage

- Stir Fried Bok Choy

- Fried Spring Rolls (also review spicy mustard recipe included in Spring Roll recipe)

Create a time line including all equipment and ingredients you need to produce a 1# recipe of Tangerine chicken, and 1/2# of Stir Fried Bok Choy.  When you think you're ready to cook, check with the chef before beginning yourself. 

In addition - be prepared to collaborate with the person on station #4  to make Fried Spring Roll filling for the entire team for Day 2. Make 1/2 recipe of Spring Roll Filling on Day 1,  and plan to form 20-30 spring rolls on Day 2 (the rest of the team will help with this - each person making 3-4 spring rolls each. Also - remember the Spicy Mustard - about 4 oz. On Day 2, when all Spring Rolls are formed, check with the chef before Deep Frying them.

Consult with Station #4 to see if they need help prepping for Fried Rice - be familiar with the recipe in advance. 

Day 1 Station #6

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken

- Stir Fried Bok Choy

- Stuffed Peppers 

- Fried Rice with Chinese Sausage

Create a time line including all equipment and ingredients you need to produce a 2# recipe of Tangerine chicken, and 1# of Stir Fried Bok Choy.  Split the mise en place for these into two batches - you are supplying mise en place for these items to Station #7, as well as yourself. 

If you've read the entire tracking schedule, you'll see that the person on Station #7 is preparing the Tangerine Chicken sauce for the entire group.  Don't prepare sauce yourself! 

In addition - be prepared to collaborate with the person on station #8 to make Stuffed pepper filling for the entire team for Day 2, and also to assist Station #4 with Fried Rice prep if they need it. 

On Day 2 you'll be responsible for finishing the stuffed peppers with Station #4.

Day 1 Station #7

Read and analyze the recipes, and watch the videos for preparing

- Tangerine Chicken - Especially the sauce

- Stir Fried Bok Choy

- Cantonese Roasted Pork

- Lacquered Pork Ribs

Create a time line including all equipment and ingredients you need to produce a 1 full recipe of the sauce for Tangerine Chicken - check with Chef before preparing the sauce.

 Station #6 will be supplying you with the Mise en Place to practice stir frying the Tangerine Chicken and the Bok Choy themselves, you will be supplying the rest of the team with sauce.

It doesn't say it on the tracking schedule, but you should also be prepared to make the Cantonese Roasted Pork and the Lacquered Pork Ribs on Day 2. These are both preparations requiring prep several days in advance. The Chef has done most of the advance prep for you. The ribs are marinated and ready to roast - review the recipe and watch the video on using the Chinese Roasting oven, and then let the Chef help you get them in the oven EARLY on Day 2. The Cantonese Roasted Pork is already in brine - on Day 1, talk to Chef about removing the pork from the brine, and using some of the Rib Marinade for the roasts to sit in overnight. On Day 2 Chef will help you load the Roasts into the oven at the same time as the Ribs. 

Day 1 Station #8

Read and analyze the recipes, and watch the videos for preparing

- Grandmother's Bean Curd

- Stir Fried Bok Choy

- Stuffed Peppers

Create a time line including all equipment and ingredients you need to produce a 1/2  recipe of Grandmother's Bean Curd - when you're ready to cook, check with Chef before beginning. This is a combination Stir Fry/Stew, and may be started early and hot held for service. 

There's a typo on the tracking schedule - Station #6 should be prepared to assist you with prep on Day 1 and finishing on Day 2 of the stuffed peppers. Be sure to connect with that person before class to have a coordinated plan. You will prepare the  1/2 recipe of filling for stuffed peppers on Day 1, and fill and finish them on Day 2. When you think you're ready to begin cooking, check with the chef before you start. 

MANDATORY 

Some of this is going to sound a bit harsh - please keep in mind that it's been developed over years of dealing with students who are sometimes less than "fully engaged".

You know yourselves better than I do - if you're usually well prepared for class, you're already doing this stuff. 

If you struggle to be prepared, and walk into each new kitchen, thinking you'll "wing it" and the Chef won't notice - I will notice. 

I'll help you get better, but your grade will reflect the amount of preparation you put in.

Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely. 

 You are required to use THIS format to organize your time-line ; make two copies - one for you to work from and the other to hand in to the Chef  - all timelines are due upon arrival to class  - typed and neatly organized as shown below. 

 The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for. This is not a group or team project - EACH PERSON must create a time line of their own. List each menu item for the entire station, putting them in the order to do them , and include detailed lists of equipment and ingredients. The final column "Method" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative". Do not "Cut + Paste" directly from the recipe. Think about it and put things into your own words. Copying directly from the recipe or course blog,  submitting a time line significantly similar to the chef's recipe OR a team mate's timeline will be considered plagiarism and result in a failing daily grade. DO NOT GIVE YOUR TIME LINE TO A TEAM MATE TO COPY!!! You might think you're "helping out" but if they submit the same, or closely similar, work as you,  both fail. 

In writing a sequential time line, think about how you day will flow: what will you do, and what order will you do it in? Use this sample of a generic time line for a station producing Stir Fried Chicken and BBQ Pork. Notice how the flow of tasks toggles back and forth between the two items. 

Sequence	Task	Equipment	ingredients	Method
#1	Pre-heat oven + Water	-Torch (?) -Wok + water pot
#2	Start Pork	-Hooks -Hotel pan to hold pork -Cup for marinade -Paintbrush		-          Pork on hooks -          -hang in oven -          Baste every 30 minutes until 150F+ and tender
#3	Prep Chicken	-Knife -Board -Lg. Bowl for marinade - Measuring spoons - Measuring cups -Scale - Fryer on - Fry baskets - Drain pan	-8# Chicken - Thin soy sauce 3/4c -Eggs, 6 - Water, 3 qt. - salt, 2 tsp - garlic, 12 ea - Cornstarch- 12 oz. - Water chestnut powder , 12 oz.	-combine all marinade ingredients except starch - cut chicken, lg. bite sized pieces, place in marinade - marinate 20 minutes -add starches to marinade to make batter
#4	Baste Pork	-brush	-marinade
#5	Prep sauce MEP	-board -knife -measuring tools - Bowl -cup for slurry - wok tools -bain of oil  w/ 2 oz. ladle	-Ginger, sp. -Garlic, 1/2 cup - Scallion, ½ cup -Tangerine skin, 2 T        -Hot bean paste, 2 Tbsp -Lite soy sauce, 1.5c - Shao Xing, 3/4c -Rice vin, ¾ c -Sugar, 4 c - Stock, 1 qt. - Sesame Oil, 1T - Slurry  8oz starch/ 8 oz water
#6	Prep Veg – Blanch broccoli in wok water	-board -knife -measuring tools -scale - Ice bath to shock broc - 9 containers for aromatics and veg	-Ginger, ½# -Garlic, 2T -Scallion, 4 T -Tang. Skin, 8 T -Dry red chilies, 16 -Mushrooms, 2# -Red bells, 4ea -Broc. floret, 1# -Stems from broc -Garlic Sauce
#7	Pre-fry chicken	-Fryer on -baskets -sheet tray/paper towels to drain	-Marinated chicken in batter	-Swimming method, quickly. -Finished when floating -Remove from oil -Drain
#7	Baste Pork	-brush	-marinade	Baste, remove when 150F+ and tender
#8	Finish Sauce	-Bain to hold finished sauce -bain with oil + ladle - Wok spatula	-Refer to ingredients above for sauce	- Sweat aromatics in oil - Add all liquid except slurry -Boil -Add sugar to dissolve -Add slurry to thicken
#9	Remove Pork  from Chinese ove/Hot hold Western oven 200F	-Tongs - ½ sheet pan - rack for sheet   pan -Oven preheated to 200 F -Slicing knife -gloves -plate wipe		-Hot hold in 200F oven, slice ala minute as needed, place back in oven
#10	All Chicken MEP on tray for stir fry		-Divide all MEP 4 batches - Chicken -Sauce -Ginger, ½# -Garlic, 2T -Scallion, 4 T -Tang. Skin, 8 T -Dry red chilies, 16 -Mushrooms, 2# -Red bells, 4ea -Broc. floret, 1# -Stems from broc -Garlic Sauce
#11	Fabricate Pork ribs for next-day-prep	-Board -Knife - Measuring cups - Paint brush - Full, deep hotel pan -Plastic wrap - Paper towel	-Dark soy sauce, 1.5c - Shao Xing, 3/4c -Rice vin, ¾ c -Sugar, 4 c -ginger, ½ c -garlic, ½ c Scallions, ½ c - Sesame Oil, 1T	-cut ribs as instructed -split racks lengthwise -paint with dark soy sauce + sesame oil - combine all other ingredients, apply to painted ribs, place in hotel pan, cover, marinate overnight
#11	Stir fry Chicken	-Wok -Bain + ladle for sauce -½ pan over line - wok tools -Bain with oil + ladle -Cleaning cloth		-oil in wok -Add aromatics while cool -gradually heat When aromatic, add, in order: -          Mushrooms -          peppers -          Broc stems -          Broc blorets -          Chicken -          sauce
#12	Serve

Day 1 October 3, 2011

Info For Day 1 October 3, 2011
Hi, This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with.Day 1 begins at 7:00 AM on Tuesday March 8, Please be prepared as instructed in advance. Read the entire Blog post Every day, you are expected to be familiar with not only your station, but where you fit into the bigger picture. There will be information under other station's heading which may pertain to you - you will be responsible for knowing that.


Heads up - The most common mistakes made on Day 1, class wide, are:

Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, technique that you are unfamiliar with
Not knowing how to set up a basic work station
Not knowing basic cooking fundamentals covered in Skills such as - how much starch do you need in a slurry to thicken a set amount of liquid "How much corn starch thickens one cup of soup?"
Not knowing basic measurements - how many pints in a gallon?, etc...

On a station by station basis, here is more in depth info for you:

Sous Chefs:

All China and dish ware must be stored (hot or cold) as soon as you come in and the carts taken back to the dish room. This is standard every day, you must be aware of what plates, bowls, cups, etc. we need for service each day and alert me before 8:00 AM if anything is missing. A supplemental sheet should be started on a clean sheet of paper. The supplemental will list Item, Quantity, and Station ordering the item. Usually the supplemental is due to me no later than 7:30 AM, but on day one 8:00 AM is acceptable.

Rice should be prepared according to the video demo and ready to put into the steamer by 9:30. You must check with the chef before cooking the rice - especially on Day 1. Your team is preparing rice for the entire class, the only other station preparing rice today should be Team 4 in preparation for Fried rice on Days 2 + 3.

The soup Mise en place should be assembled on a sheet tray and set near a large wok so that I can help you start it no later than 9:00.

The Bean Starch Sheets for the salad should be rehydrated early, cut, and the salad assembled by 9:30 as well.

Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance. On the Day before you are assigned to be a sous chef, it is important for you to review this.

Early Morning Supplemental. Note "Item-Quantity-Station Requesting"

Sanitation Supply Ordering Sheet, based on par-stock system. Amount we SHOULD have on hand is listed, order what we need to get UP to that amount. If we have enough already, fill in blank with an "X"

Flip Side of the Sanitation Sheet. This is the end-of-the-day cleaning check list to make sure everything is left clean and orderly

Daily inventory sheet. While the rest of the group cleans, the sous chefs inventory what we have for the following day's menu.This allows me to order more if we are short, or back something out of the next morning's order if we are over stocked. Important to do this accurately - it shortens early morning supplementals and keeps our cooler from getting over crowded. Sous Chefs should fill in ONLY the "On Hand" column. Chef will fill in the "Order Column" as he needs to.

Station #2:

You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:30, they need to be finished, hot held, and the woks clean before other teams can step in to stir fry at 10:45. Analyze your recipes and let me know if you have questions. Common mistakes are : Not knowing how much cornstarch is used to thicken a set amount of liquid, cutting ALL MEP and garnish for the lamb BEFORE braising begins(you should start the lamb cooking and THEN start working on the vegetables and garnish) and not asking for help with unfamiliar ingredients or appliances.

Station #3:

You should plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible - watch the Vegetable prep video and work in a clean, organized fashion. As you prep, break the MEP for the stir fry into 4 batches so that we can fire them as needed during service. The sauce should be made and pre-portioned into 15+ 1 oz. white china ramekins, these will be held on the side to accompany each plate. The Pancakes need to be rolled out as early as possible - the prep table under the spice rack near the prep sink is a good place to work on that. Ask me to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before you ask me for a demo. Remember to pre heat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. The dough for Day 2 needs to be made as well, but leave that until last - it's no use being prepared for Day 2 if you can't be ready for 11:00 on day 1. Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, pre heating the cast iron skillets too hot and burning the first batch of pancakes, not watching videos closely enough to understand the procedures.

Station 4:
Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. The fish is fairly simple, I can demo how to cut it. Make sure to know all of your ingredients and how the steaming process works. All of the Bok Choy we receive is for you to prep - cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service. Garlic should be sliced into thin "chips". Please ask me to help you with the first batch of Bok Choy - the garlic can burn very easily if you don't control the wok heat. The prep for Fried Rice must be done, but don't get bogged down on prep for Day 2 until Day 1 is well in hand. You should cook the rice, cool it and store it and you may cut the vegetables, etc and store them for use on Day 2. On Day 2 be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for Bok Choy - you'll need to be finished with the fried rice by 10:30. Common mistakes are - not understanding how the fish is cut or garnished, not cutting garnishes properly, not knowing what type of ham to use, burning the garlic for the bok choy.


Station #5:
Put 2 pork butts in the Chinese roasting oven at 325F as early as possible. Make sure you know how to use the oven, if you do not - ASK. Once that's started, begin prepping the chicken. Cut and clean the chicken thighs and get them into the marinade, preheat the fryer,make the sauce in a small wok, and cut all of the vegetables, fry the chicken pieces ahead of service - Make sure you understand what type of frying you are doing and how to best accomplish it. All of the MEP for the chicken should be divided into 4 batches for firing as needed during service except the sauce. Sauce can be held in a bain marie with a ladle on your wok station. You are also responsible for setting up a pork carving station for service on the end of Station #5 near the oven. The pork should be held in the conventional oven at 200F on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm. Common mistakes are - not knowing how to fry battered items properly or how to set up a fry station efficiently, not knowing how to use cornstarch to thicken the sauce, not following directions and getting flustered as service approaches.

Station #6:
Follow the recipes, divide the MEP into 4 batches to be fired as needed during service, assist the sous chefs through out the day - Early in the morning you should assist/delegate the putting away of plates, etc and return the carts to the dish room/store room, complete sanitation supplemental supply order, be involved and aware of the Sous Chef duties - you will be sous chefs in the next menu. On Day 2 you will be responsible for setting up the class tasting, please talk to me about this before the end of class on Day 1 so you understand what you need to do.

At the end of each day Team 6 will be responsible for collecting, counting, washing, drying, and returning to the chef all of the cleaning towels distributed at the beginning of the day. There are washers and dryers in the utility room across from K1, the chef will instruct you on how to properly use them. It is then your responsibility to repeat each day that you are station 6 and to train the next station members for Days 4 +5.