Transcript Preparing Students for Competition

Getting ProStart Smart
ProStart
Culinary Competition
JUDGE’S
WORKSHOP
Prepared by
Dr. Jerald Chesser, CEC, FMP, CCE, AAC
Professor
The Collins School, California Polytechnic State University Pomona
&
William Nolan
Director, ProStart Program
National Restaurant Association Educational Foundation
Getting ProStart Smart
Principles of Hot Food Competition I
Overview
Menu and Recipe
Product Taste
Finished Product
Equipment
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Students will cook on two portable propane
burners
No electric powered equipment is allowed
No ovens are allowed
Teams will provide all pots, pans, plates and
smallwares
Menu
3 courses:
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Salad or appetizer
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Entrée with starch, vegetable, and protein
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Dessert
Team members
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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
Evaluating the Teams
Areas to be evaluated
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Knife Skills
Shipping and receiving
Team Presentation / Work Skills / Organization
Safety and Sanitation
Product Taste
Finished Product
Menu and Recipe Presentation
Penalty Areas
Disqualification
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Did not attend pre-meeting
Team received coaching during the event
Use of electric or battery powered equipment
Use of additional burner
Team food did not pass temperature danger zone/
stored/ transported by final deadline
Team did not produce two (2) complete meals
Penalty Points
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Station left in unsanitary manner
3 pts
Finishing late - 1 point per minute.
1-10 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
Team uses dishes/glassware not allowed
by event organizers.
5 pts
Evaluating the Individual
Knife Skills
This is an individual exercise that directly impacts
the teams overall score
Knife Skills
Knife Skills = 5% of Overall Score
Knife Skills
Areas Evaluated
Consistency
Accuracy
Safety
Waste
Knife Skills
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Principles Application
Correct knife for the job
 Safe and secure placement of cutting board
 Proper grip (ProStart, Year 1, 2nd Ed, Pg. 194)
 Proper placement of guiding hand (ProStart, Year 1,
2nd Ed, Pg. 194)
 Execution of basic knife cuts (ProStart, Year 1, 2nd
Ed, Pg. 195)
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Knife Skills
Required Cuts
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Julienne (1/8” x 1/8 “ x 1/8” x 2 ½”)
Brunoise (1/8”x 1/8”x 1/8”)
Diagonal (1/4” thickness)
Mince
Chiffonade
Medium Dice (1/2”x1/2”x1/2”)
Knife Skills
Menu and Recipe
The Physical Menu and Recipe
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Professional quality printing and presentation
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
Product Taste
Key:
Product Taste
Flavor = 40% of Overall Score
Starter max of 10
Entrée max of 20
Dessert max of 10
Product Taste
Consider
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Is it apparent that they achieved:
 full 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
Product Taste
Consider
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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!
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Product Taste
Level of difficulty
Presentation of finished product
Product Taste
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Level of difficulty
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However, remember as Judges:
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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.
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
Finished Product = 10% of Overall Score
Degree of Difficulty max of 5
Appearance max of 5
Finished Product
To
Or not to
That is the question!
Finished Product
is preferable with a clear mastery of
basic skills and techniques than
“complicated” with no surety of
comprehension of the basic
principles applied.
Finished Product
Most Important Rule
( The rule that should not be bent or broken.)
Simple but elegant!
- C. Sinkledam, CMPC, CEC, AAC, HOF
Definitely
!!!!!!!!
Finished Product
The prime question is :
“Did the plate presentation enhance the appeal of the
food?”
Consider
Arrangement
Plate Size
Colors
Shapes
Textures
Finished Product
Presentation of Finished Product
Do not put 10 pounds of stuff in
a 5 pound bag!
C. Sinkledam, CMPC, CEC, AAC, HOF
Finished Product
Presentation of Finished Product
Build appetizing, elegant, easily
consumable food presentations not
architectural wonders!
J. Chesser, Ed.D., CEC, FMP, CEC, AAC
Getting ProStart Smart
Principles of Culinary Competition
Part II
Team Presentation / Work Skills/ Organization
Safety and Sanitation
Shipping and Receiving
Team Presentation/Work Skills/ Organization
Hot Food Competition is not just
about food!
Team Presentation/Work Skills/ Organization
Team Presentation, Work Skills, Organization
= 20% of Overall Score
Team Appearance max of 5
Work Organization / Cooperation max of 5
Proper Cooking Procedures max of 5
Proper Use of Equipment and Tools max of 5
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
Proper cooking procedures
 Appropriate for:
Product
 Time
 Location
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Application/mastery
Use of a minimum of two: Poach, Shallow
Poach, Braise, Pan Fry, Steam and Sauté
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
Total use of Product
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Starts with menu
Waste
Use of by product
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
Proper use of Equipment and Tools
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Appropriate for:
Product
 Time
 Location
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Application/mastery
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
PROFESSIONALISM
Personal hygiene
Personal appearance
Attitude/behavior
Timeliness
Condition of product, equipment,
station, etc., etc. etc. !
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
Individual excellence is not enough!
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
Critical to Success
Individual Initiative + Team Work
Team/Individual Appearance
Team/Individual Organization
Team/Individual Knowledge
Steps to Competing Effectively
Team Presentation/Work Skills/Organization
Precision team execution leads to success!
Safety and Sanitation
Safety & Sanitation = 15% of Overall Score
Follows Safety and Sanitation Procedures max of
5
Proper Food Handling max of 5
Work Area Cleaned max of 5
Safety and Sanitation
Safety and Sanitation
Control:
Time
Temperature
Contamination
Safety and Sanitation
Practice good personal hygiene.
Avoid bare hand contact of ready-to-eat/use foods.
Avoid cross-contamination.
Handle, package, and store items properly.
At all times: Control time and temperature.
(Four hours combined exposure maximum (includes all factors)
Safety and Sanitation
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Key Temperatures
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Danger Zone - 41˚F (5˚C) to 135˚F (57˚C)
Hot Holding – 135oF / 57oC or above
Cold Holding - 41˚F (5˚C) or below
Reheating 165˚F (74˚C) for 15 seconds
Poultry - 165°F (74°C) for 15 seconds
Stuffing and Stuffed meats - 165°F (74°C) for 15 seconds
Ground Meats - 155°F (68°C) for 15 seconds
Injected Meats - 155°F (68°C) for fifteen seconds
Pork Beef, Veal, and Lamb
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Steaks & Chops - 145°F (63°C) for 15 seconds
Roasts - 145°F (63°C) for 4 minutes
Fish - 145˚F (63˚C) for 15 seconds
Shell Eggs for Immediate Service - 145˚F (63˚C) for 15 seconds
Shell Eggs to be Hot-Held - 155°F (68°C) for 15 seconds
Fruit or vegetables to be Hot-Held - 135°F (57°C)
Shipping & Receiving
Shipping & Receiving = 5% of Overall Score
Shipping & Receiving
Consider
Temperature of potentially hazardous foods
 Cross contamination
 Moisture
 Heat/cold
 Leakage
 Crushing
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Ultimately did the competitors
demonstrate excellence!
“Excellence is an art won by training and
habituation.
We do not act rightly because we have virtue or
excellence, but we rather have those because we
have acted rightly.
We are what we repeatedly do.
Excellence, then, is not an act, but a habit.”
– Aristotle
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. Write in actual number
awarded.
Getting ProStart Smart
We thank you for your time and
expertise. These students are the
future leaders of our industry!