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Culinary Competition Basics: Teams of 2-4 students plus 1 alternate Students will cook on two portable butane burners No electric powered equipment is.

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Presentation on theme: "Culinary Competition Basics: Teams of 2-4 students plus 1 alternate Students will cook on two portable butane burners No electric powered equipment is."— Presentation transcript:


2 Culinary Competition Basics: Teams of 2-4 students plus 1 alternate Students will cook on two portable butane burners No electric powered equipment is allowed (except battery timers, clock, thermometers and digital scales) Teams will provide all pots, pans, smallwares, side towels, etc.

3 Scoring A maximum of 105 points can be earned by a team during the culinary competition. In case of a tie: The teams that have tied will each be interviewed by a panel of judges and the culinary competition coordinator.

4 Menu 3 courses: Starter: salad or appetizer Entrée with starch, vegetable, and protein Dessert

5 Heat Sources Two butane burners, NEW - 15,000 BTU Burners are bring used. A butane torch may be used for the purpose of finishing any item, sweet or savory. The torch is only allowed to be used for the purpose of caramelizing or browning the surface of the item, not to cook the item. No other fueled or mechanical heat sources will be allowed. The use of metal, stone or other types of plates or apparatus to extend the cooking surface of the burners by extending between and covering both burners simultaneously is not allowed.

6 Dishes Teams will be issued the dishes they ordered at product check-in It is the team’s responsibility to check their dishes against their order.

7 Areas to be evaluated Shipping and receiving Knife Skills Poultry Fabrication Team Presentation / Work Skills / Organization Safety and Sanitation Product Taste / Finished Product Menu and Recipe Presentation

8 Shipping + Receiving Five soft bound or plain file folders with the school name clearly shown on each cover and each containing a copy of the menu with prices, plate photographs, recipes and food costing will be given to the judges at Product Check-in. Consider: – Temperature of potentially hazardous foods – Cross contamination – Moisture – Heat/cold – Leakage – Crushing

9 Knife Skills 5% of overall score Average of 2 competitors / randomly assigned. Consider: consistency, accuracy, safety and waste Team selects 4 of 6 cuts Present printed list of selected cuts to judge Judges randomly selects two competitors to cuts Product cut must be utilized in menu preparation No further alteration of product is allowed No exact amount – enough to judge

10 Poultry Fabrication Judges randomly select two competitors from team to fabricate poultry – NOTE: Should the team have three members, one will be selected to fabricate and two to do knife skills. Should the team have two members one will fabricate and one will do knife skills. Each selected competitor will fabricate one chicken into the ProStart standard 8 piece bone-in cut with long back removed (Refer to Foundations of Restaurant Management & Culinary Arts Level 2, Chapter 6, pages 383-384) Finished chicken pieces can be used by the team - or not

11 Poultry Fabrication Do not debone Train students to properly separate joints Cut cartilage not bone Train students to work cleanly, leaving skin intact

12 Team Presentation / Work Skills / Organization Proper cooking procedures Appropriate for: – Product – Time – Location Application/mastery Use of a minimum of two: Poach, Shallow Poach, Braise, Pan Fry, Steam and Sauté Please refer to See Foundations of Restaurant Management & Culinary Arts Level 1, Chapter 5; Becoming a Restaurant and Foodservice Professional Year 1 pg. 212-13 and ProStart Year 1, Chapter 4, and Section 3

13 Team Presentation / Work Skills / Organization Use of knife cut product Product cut in knife skills must be used as cut, no further fabrication of the product is allowed Total use of product consider: Starts with menu, waste, use of by product Proper use of equipment and tools consider: Appropriate for: product, time, location Application/mastery

14 Team Presentation / Work Skills / Organization Use proper size pan for task Use pans and other vessels appropriately Use proper tools Use tools correctly

15 Team Presentation / Work Skills / Organization Have a team plan Master skills required for individual tasks Have everyone contribute and work Communicate! Be and act as the professionals you wish to be Practice and perform proper time management

16 Safety + Sanitation Consider: Personal Hygiene Overall Cleanliness Safety Control: Time Temperature Contamination

17 Product Taste / Finished Product Flavor = 40% of Overall Score Consider  Is it apparent that they achieved:  fully developed flavors  carefully built flavors resulting in clarity not confusion  encouraged appreciation of the various flavors  harmony of flavors amidst diversity  utilization of aroma, as well as, taste in development of flavor  the patience to reach the ultimate flavor in their dish

18 Product Taste Consider  Did they:  apply heat, not just cook  consider carry over cooking  go for quality not quantity  Go for quality not flash  Let the ingredients get married, not just live together!

19 Finished Product  Level of difficulty  Define difficulty as increasingly greater demand for exact execution of basic skills and inclusion of a greater number of basic skills to achieve the end result.  Key on skills not intricacy or exotic

20 Finished Product Consider this prime question: “Did the plate presentation enhance the appeal of the food?” Arrangement Plate Size Colors Shapes Textures

21 Menu + Recipe Presentation The Physical Menu and Recipe  Professional quality printing and presentation for menu  Appropriate recipe structure  Correct food costing and menu price calculation (33% food cost / maximum of $75.00 menu price)  Source and acknowledgements listed  Aggregate price for each course  Carefully review rules  Absolutely no typos: check it!

22 Disqualification  Did not attend pre-meeting  Team received coaching of any kind during the event  Use of electric or battery powered equipment  Use of additional burner  Team did not produce two complete meals  Team starts more than 10 minutes early, or finishes Meal Preparation more than 10 minutes late

23 Penalties  Station left in unsanitary manner 3 pts  Finishing late – ¼ point per 15 seconds up to 10 pts After 10 minutes team is disqualified  Starting early - 1 point per minute. 1-10 pts After 10 minutes team is disqualified  Use of pre-prepared ingredients 5 pts  Two meals not identical 2 pts  Use of unauthorized dishes/glassware 5 pts  Failure to submit folders at check-in2 pts  Replacement product did not meet requirements3 pts.  Failure to us knife cuts in final plates2 pts

24 Top Rule Deductions Product check in Solution: properly label all items, complete lists inside and outside on coolers and containers, all items listed are present, check temperatures, pack correctly, separate cooler for proteins Safety + Sanitation Solution: stay aware through-out competition, proper glove use, stay very aware in plate-up, stay clean: station, personally

25 Top Rule Deductions Menu Solution: properly titles menu items, check spelling and math closely and multiple times, make certain packets are complete and nothing extra Taste Solution: taste as you prepare, know what product should taste like, too much or too little salt/seasoning will hurt Exceeding Time – many teams go over time! Solution: PRACTICE, PRACTICE, PRACTICE!

26 Timing The Timer is the Expediter for the Competition Time: Timer Rules! Rules: Judges Rule!

27 Top 10 Things Winning Teams Have Done 1.Practice Time Management 2.Videotape Practice Sessions 3.External Evaluation of Practice Session Performance 4.Practice Simulates Competition Conditions 5.Perfect Fundamental Skills

28 Top 10 Things Winning Teams Have Done 6.Don’t Overreach on Skill Level 7.Cross Train Team Members 8.Team Cohesiveness – Sense of Mission 9.Concentrate on Skills and Flavor 10.Purchase Freshest Ingredients Possible

29 Questions?

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