Presented by Sheree Mooney Step 1 READ THE RULES READ THE RULES READ THE RULES READ THE RULES READ THE RULES What is the Competition Teams will have 60 minutes using 2 butane burners to create 2 identical three course meals ID: 778520
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Slide1
Culinary Competition Overview + Changes
Presented by:
Sheree Mooney
Slide2Step 1
READ THE RULES! READ THE RULES! READ THE RULES! READ THE RULES! READ THE RULES!
Slide3What is the Competition?
Teams will have 60 minutes using 2 butane burners to create 2 identical three course meals
Judges will evaluate team on: safety + sanitation, team presentation, taste, costing, etc.
Slide4Educator + Mentor
May not verbally or nonverbally communicate with the team during competition
Designated teacher, mentor, and state coordinator are allowed to be present to
observe only
during the Tasting & Menu critique sessions
Slide5Culinary Station Layout
A. Teams must keep all materials inside designated area. Teams may store equipment under the tables or on the provided speed rack.
B. Two 8ft tables set up in “L” formation
C. Floor judges and the team’s timer will also have access to this space.
D. No team equipment should be in this area. Floor judges have access to this space.
Slide6Three Course Menu
Starter
A first course: soup, salad, appetizer
Size appropriate: 4-6 ounces total edible weight
Entrée
Center of the plate item, 4-6 ounces suggested
Accompaniments – veggies or starch, 2-3 ounces suggested
Sauce
Dessert
A little something sweet served at the end of the meal
Size appropriate: 3
+
ounces total edible weight
Judged characteristics of a plated meal:
Oral
: Flavor, Texture, Temperature
Visual
: Color, Shape
Slide7Cooking Methods
Teams must use at least two cooking methods from list:
Poach, Shallow Poach, Braise, Pan Fry, Steam, and Sauté.
The use of liquid nitrogen is
not
allowed.
Dry ice is allowed
Molecular gastronomy (i.e.
spherification
and foams) is allowed
Slide8Equipment
Students will cook on
two portable butane burners
provide by Event Organizers
No electric, batter-operated
or compressed air/compressed gas appliances
may be used with the exception of battery-operated or manual timers/clocks, thermometers and digital scales.
Sterno Model 50108 15,000 BTU burner
Slide9Exceptions to the Gas Rule
Handheld whipped cream chargers
Hand-held propane burners for caramelization only
Slide10Equipment
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
All equipment must be used in a safe manner and not obstruct proper butane function.
Slide11Equipment
Event Organizers provide 1 speed rack per team. No additional speed racks are permitted. Large units of the speed rack equivalent fall under the same category. Can NOT exceed 2’Wx4’Lx3’H
Slide12Communication
No cell phones, tablets, smart watches or communication devices are allowed on the competition floor.
Teams are allowed to bring a recording device to record the critique and feedback sessions. The device must be given to the team’s timer during the competition segments, and may only be used during critique times.
Slide13Evaluating the Teams + Scoring
Areas to be evaluated:
Product Check-In – 5 pts.
Team Presentation/ Work Skills/ Organization/
Knife Usage
– 25 pts.
Safety and Sanitation – 15 pts.
Product Taste / Finished Product – 50 pts.
Menu and Recipe Presentation – 5 pts.
100 points TOTAL
Slide14Competition Flow
Report to Product Check-In(40 Minutes)
Team & Menu Introduction (5 Minutes)
Production Mise
En
Place (20 Minutes)
Cook (60 Minutes – may present up to 3 minutes early)Skills & Organization Critique (10 minutes)Judges’ Tasting Critique (10 Minutes)
Recipe & Menu Critique (5 minutes)
Station Clean-Up (20 Minutes)
Sanitation Critique & Dismissal (5 Minutes)
Slide15Judge’s Scoresheet
Slide16Product Check-in
Each container must have a complete printed product inventory list on the inside and outside of container.
Items missing from list will be available but result in a penalty.
Team must be able to fit all checked in product on the provided speed rack.
Slide17Product Check-in
Vegetables may be pre-washed, but manipulation of the vegetable is limited to steps required to ensure food safety.
This includes separation of leaves on greens, splitting leeks, or removal of celery stalks or similar items from their base for cleaning purposes.
No other cutting or shaping is allowed.
Slide18Team Menu + Intro
Informal segment for teams to describe their menu and who is in charge of what.
No points associated.
The intention is for students to demonstrate full understanding of their menu and settle them into the competition.
Slide19Team Presentation/ Work Skills/ Organization/ Knife Usage
Areas of Evaluation:
Team Appearance – 5 pts.
Work Organization / Teamwork – 5 pts.
Proper Cooking Procedures – 5 pts.
Level of Difficulty – 5 pts.
Knife Usage – 5 pts.
Slide20No More Knife Cuts Portion!
Knife Skills requirements and cuts are no longer specified.
Instead, teams will be judged on their proper knife usage across the competition.
Judges will monitor and assess each team member’s consistency, accuracy, safety, and waste when utilizing knives.
Knife Usage points are folded into
Team Presentation/ Work Skills/ Organization/
Knife Usage
portion.
Slide21Team Presentation/ Work Skills/ Organization/ Knife Usage
Team Appearance:
White Chef Coats w/ long sleeves
Black or checkered pants
Uniform clean & presentable
Non-slip, non-porous black shoes
Hats & Aprons
Team Uniformity
Slide22Plates Down, Hands Up!
Timer officially stops when all team members raise their hands
Slide23Team Presentation/ Work Skills/ Organization/ Knife Usage
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. Look for “stacked” fundamental skills.
However, remember as Judges:
Match the level-of-difficulty-expectation to the competitors (These are High School students)
Key on fundamental skills, not intricacy or exotic
Slide24Tips on Competing Effectively
The Menu
must
conform to the rules.
The rules
do not
conform to the Menu.
The Menu
mus
t work within the time.
Slide25Tips on Competing Effectively
Keep it simple!
Slide26Tips on Competing Effectively
Focus on Flavor!
Avoid flashy and go for substance
The menu and recipes can ultimately separate the winner from the loser.
Slide27Tips on Competing Effectively
Make it:
W
orth
O
ur
W
ait
Slide28Questions?