Transcript Knife Skills - Wisconsin Restaurant Association

ProStart ® Invitational
Culinary Competition
JUDGE’S & Volunteer
WORKSHOP 2010
Web Ex Version
Prepared by
Dr. Jerald Chesser, CEC, FMP, CCE, AAC
Professor
The Collins College, California
Polytechnic State University Pomona
&
William Nolan
Director, ProStart Program
National Restaurant Association
Solutions
Equipment
 Students will cook on two portable butane
burners
 No electric powered equipment is allowed
 No ovens are allowed
 Teams will provide all pots, pans, and smallwares
 A Torch is allowed for purposes of carmelizing
or browning an item, sweet or savory. But only
as a finishing technique
Menu
3 courses:
 Salad or appetizer
 Entrée with starch, vegetable, and protein
 Dessert
Team Members
 Only current high school students enrolled in
ProStart are eligible
 Teams will have a maximum of 4 members
 All members must participate in the execution of
the menu
 1 alternate is allowed to be used in case of
injury/illness
Timeframe
 Each team member will have 15 minutes to complete the knife skills portion
of the competition prior to their poultry fabrication time (at the US
Foodservice Booth)
 Teams will be have a 15 minute mise en place and station-set period prior to
their competition time slot
 Teams will have 60 minutes to prepare and present their menu to the judges
 Teams will have 15 minutes to clean their station
Knife/Fabrication Mise En Place
• Teams are to:
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Store equipment at station
Wash vegetables and place at stations
Wash chickens, place in ice, and place at stations
Set cutting boards and knives
Set containers for cuts
Set sanitation bucket and cleaning bucket
• Teams may not:
– Do any additional Mise En Place related to their production
Culinary Flow
Check-in
Finish & Out
Clean
15 minutes
To
Station
Mise en place
Kitchen
Knife/Fabrication
Set
Wash produce/
Prep Chicken
30 Minutes
Cutting boards,
knives, out
Yellow: Check-in and set times
Green: Timed Segments
Red: Flow
Culinary
Competition
60 minutes
Knife Skills
15 Minutes
Mise en place
Station Set /
Wash
15 Minutes
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 (2) complete meals
 Team starts more than 10 minutes early, or finishes Meal
Preparation more than 10 minutes late
Penalty Points
 Station left in unsanitary manner
 Finishing late - 1 point per minute.
After 10 minutes team is disqualified
 Starting early - 1 point per minute.
After 10 minutes team is disqualified
 Use of pre-prepared ingredients
 Two meals not identical
 Use of unauthorized dishes/glassware
 Failure to submit recipes at product
check-in
 Food did not pass temperature danger
zone by final deadline
3 pts
1-10 pts
1-10 pts
5 pts
2 pts
5 pts
2 pts
3 pts.
Pre-Prepared Ingredients Allowed
• These items and these items alone are allowed to be made by the
team prior to the event and brought in:
Stock – no demi, reduction, or glace.
Crème anglaise or ice cream base
Clarified butter
– Use of any of these ingredients will result in a 5 point penalty.
– It is the responsibility of the Product check-in judges to catch these
items.
– They may be discarded by the team and not used at their discretion.
Evaluating the Teams
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
Shipping & Receiving
Shipping & Receiving = 3% of Overall Score
Shipping & Receiving
• Check temperature of all potentially hazardous foods
• Printed lists on inside and outside of containers
• Proper recipe structure
Knife Skills
Knife Skills = 5% of Overall Score
Knife Skills
Consider
Consistency
Accuracy
Safety
Waste
Knife Skills
 Team selects 4 of 6 cuts
 Cuts must be utilized in their menu preparation
 Cuts can be repurposed or altered for final use
 Each student will execute one cut
 If the team consists of less than 4 members they
only are required to complete one cut each
 Judges will randomly assign 1 cut to each student
Knife Skills
Required Cuts
 Julienne (1/8” x 1/8 “x 2 ½”)
 Brunoise (1/8”x 1/8”x 1/8”)
 Chiffonade (leafy green vegetables such as spinach or
basil that are stacked, rolled tightly, and then cut into
long thin strips - approximate width is 1/8”)
 Medium Dice (½” x ½” x ½”)
 Diagonal (cut into pieces with diagonal edges with ¼”
thickness)
 Mince
Poultry Fabrication
‘
Poultry Fabrication = 5% of Overall Score
Team Presentation/Work Skills/ Organization
Team Presentation, Work Skills, Organization =
18% of Overall Score
Team Appearance max of 4
Work Organization / Cooperation max of 4
Proper Cooking Procedures max of 5
Proper Use of Equipment and Tools max of 5
Safety and Sanitation
Safety & Sanitation = 14% of Overall Score
Follows Safety and Sanitation Procedures max of 5
Proper Food Handling max of 5
Work Area Cleaned max of 4
Safety and Sanitation
 Teams are required to provide their own
sanitation buckets.
 Sanitation solution will be tested by Safety and
Sanitation judges for proper strength.
 Teams will be evaluated on sanitizer strength on
the official evaluation sheets.
Product Taste
Flavor = 40% of Overall Score
Starter max of 10
Entrée max of 20
Dessert max of 10
Product Taste
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
Finished Product
Finished Product = 10% of Overall Score
Degree of Difficulty max of 5
Appearance max of 5
Finished Product
 Degree 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. SRATCH COOKING!
 However, remember as Judges:
 Match the level-of-difficulty-expectation to the competitors (These are
High School students)
 Key on skills not intricacy or exotic
 Also Remember the floor judges will score the teams on
use of the required skills and techniques
Finished Product
Appearance
“Did the plate presentation enhance the appeal of the food?”
Arrangement
Plate Size
Colors
Shapes
Textures
Menu and Recipe
Menu and Recipe = 5% of Overall Score
Menu and Recipe
• Proper use of supplied templates for Recipes and Costing
• Proper recipe structure
• Proper food costing
• Proper menu prices – 33% food cost percentage
Student/Team Profile
 Who are these students?
 What is their experience level?
 Where do they come from?
 What will they gain from this experience?
 Prostart curriculum outline
Judges Scoring
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Ensure scores are entered for all areas on sheets
Points can be split, i.e. 3.75, 4.25
Judges written comments are required
DO NOT circle points in columns.
Write in actual numerical score and circle
How should we evaluate the
students?
• Written scores should be based on objective
observation.
• Record clear and descriptive sentences on the
rating sheet.
• Maintain thorough note taking based on judging
criteria.
• It is suggested that judges should compare notes
and comments.
How to Score each category?
Judging Criteria
Poor
Fair
Good
Very Good
Excellent
Judges Review
 Goal of Critique
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Provide constructive input
Reduce and eliminate confusion and uncertainty
Reinforce and celebrate successes
Encourage and inspire for accepting future challenge
Suggestions for Balanced Feedback
• Try to place equal focus during feedback based on what
was done well by the students as well as what could be
improved upon.
• Be positive in our reactions and verbal feedback to the
teams while at the same time giving honest feedback.
• Try to turn any mistake into a learning situation.
• Suggest solutions to improve any area that may need
correction.
• Inform students that they are not being graded during
feedback session.
Getting ProStart Smart
We appreciate your sharing your talent
and time with the students!