Module 2: Setup & Prep Mastery

The Manifest Rule

Before any class, you check the booking manifest twice this will be sent to you by email. Check once on the evening before and the morning of class. You are looking for participant count, allergies, dietary requirements, and any late additions or cancellations. You brief the other staff before doors open.

Day-before prep tasks

• If you have a vegan or vegetarian guest, pre-cook oyster mushrooms for them. They build the same flavour-first filling, just using the mushrooms instead of beef.
• You will be provided with pre-portioned BEEF MINCE in 20 x 75 g bags that go into the fridge.
• You will be asked to prepare or be provided pre-mix FLOUR BAGS. 20 x HW bags (125 g plain flour each) and some GF bags (45 g rice flour + 45 g tapioca + 10 g glutinous rice flour + 1/2 tsp salt).if you have GF guests.  Label clearly.

• The following ingredients will be provided
  Bowl of grated carrots it has been salted and squeezed to remove liquid.in cheesecloth.
  Finely diced wombok it has been salted and squeezed to remove liquid
  Finely diced garlic scrapes or crushed garlic
  Cooked vermicelli 3-4 min, drain, rinse cold, cut 2-3 cm
  Pre-grated ginger

• You will also have 40 PRE-PREPARED GYOZA-FOLDED dumplings (HW dough) for the cooking demo. Store on greaseproof, sealed, fridge.
• PRE-MADE DIPPING SAUCE: 250 ml light soy + 250 ml rice wine vinegar + 50 g brown sugar + 1 tbsp chilli oil + 1 tbsp sesame oil. Whisk until sugar dissolves. Bottle.
• Rezdy check (evening). Text the team any flagged allergens.

Morning of class – setup timeline (about 1 hour; the exact start time varies by booking)

T-60 – Arrive and rig

• 4 plastic tablecloths over work stations.
• 1 large electric fry pan at front demo bench, plugged in.
• Tripod & camera, flag in shot.
• 2 hand-washing bowls filled with warm soapy water.

T-40 – Boxes, flour, fillings, bar

• Lay out the mat and the 20 participant boxes.
• Pre-mixed flour bags are in the boxes (hot water dough; GF bag only if a guest needs it).
• A small stainless steel bowl and a little measuring jug at each place.
• Set up the Flavour Bar with sauces, seasonings, and serving spoons, plus an estimate card for ingredients.
• Leave the beef bags and any pre-cooked oyster mushrooms (for vegan or vegetarian guests) in the fridge.

T-20

• Boiling-water station at temperature. Wine chilled.
• 20 small containers of the pre-made dipping sauce ready.
• 40 pre-prepared gyoza on a tray in the fridge.

T-10 – Team briefing

• Team briefing to assign who is doing what.
• Tea towels and hand-washing bowls set up at the bench. Aprons, name tags and cookbooks are given to guests as they arrive, not pre-set at the bench.