Transcript Preparing Students for Competition

Getting ProStart Smart
Preparing Students
for
Hot Food Competition
Prepared by
William Nolan
National Restaurant Association Educational Foundation
&
Dr. Jerald Chesser, CEC, FMP, CCE
The Collins School of Hospitality Management
California Polytechnic State University Pomona
Why Participate?
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Marketing your program
Gain industry support
Enhance student experience
Scholarship opportunities
Networking for students and teachers
Competition Format
Equipment
Menu
Members
Timeframe
Judging
Equipment
• Students will cook on two portable propane
burners
• No electric powered equipment is allowed
• No ovens are allowed
• Teams will provide all pots, pans, and
smallwares
Menu
3 courses:
• Starter
• 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
• Teams will be allowed a mise en place
period prior to their competition time slot
• Teams will have 60 minutes to prepare and
present their menu to the judges
• Teams have 30 minutes to clean their station
Evaluating the Teams
Areas to be evaluated
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Shipping and receiving
Team Presentation / Team Skills /Work Skills
Safety and Sanitation
Product Taste
Finished Product
Menu and Recipe Presentation
Penalty Areas
Disqualification
• Did not attend pre-meeting
• Drug or alcohol use
• Use of electric or battery powered
equipment
• Use of additional burner
• Team did not produce two plates
• Coaching during event
Penalty Points
• Station left in unsanitary manner
• Late: 1 point per minute.
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3 pts
After 10 minutes team is disqualified
Early: 1 point per minute. After 10 minutes
team is disqualified
Use of pre-prepared ingredients
5 pts
Two meals not identical
2 pts
Team uses own plates/dishes
5 pts
Keys to Success!
#1
Obtain a mentor!
#2
Practice!
#3
Be Creative!
#4
Create an atmosphere of
professionalism
#5
Ask questions!
#6
Have fun!
Steps to Competing Effectively
Menu and Recipe
The menu and recipes
drive everything the
competitor does.
Steps to Competing Effectively
Menu and Recipe
Steps to Competing Effectively
Menu and Recipe
Keep It Simple Stupid!
Steps to Competing Effectively
Menu and Recipe
The menu and recipes can
ultimately separate the winner
from the loser.
Steps to Competing Effectively
Menu and Recipe
Steps to Competing Effectively
Menu and Recipe
Make it:
Worth Our Wait!
Steps to Competing Effectively
Menu and Recipe
Avoid flash!
Go for substance!
Steps to Competing Effectively
Menu and Recipe
• Menu Development Principles
• Select items demonstrating:
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Skills and techniques
Appropriate complexity
Appreciation of ingredients
Understanding of ancillary quality factors
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Sanitation challenges
Location
Time
Equipment
Steps to Competing Effectively
Menu and Recipe
• Menu Development Principles
• Balance
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Product
Preparation method
Color
Flavor
Texture
Steps to Competing Effectively
Menu and Recipe
• Written Menu Principles
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Correct term usage
Use of descriptive language
Follow costing guidelines
Format
• First – easy to read and understand
• Second – attractive appearance
Steps to Competing Effectively
Menu and Recipe
• Recipe Writing Principles
• Parts
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Name
Yield
Portion size
Time and temperature
Complete ingredient list in order of use
Measurements with appropriate abbreviation
Method – complete instructions in logical, manageable steps
Steps to Competing Effectively
Team Presentation/Work Skills
Individual excellence is not enough!
Steps to Competing Effectively
Team Presentation/Work Skills
Hot Food Competition is not just
about food!
It is also about teamwork!
Steps to Competing Effectively
Team Presentation/Work Skills
Critical to Success
Team Appearance
Team Organization
Team Work
Steps to Competing Effectively
Team Presentation/Work Skills
• Build the team
• Team membership is competitive
• Team membership based on knowledge, skills,
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and fit – not popularity
Team building exercises
Team identity
Team participation in planning
Team contribution to development/improvement
Steps to Competing Effectively
Team Presentation/Work Skills
Create individual foundational skills experts.
Practice!
Practice!
Practice!
Steps to Competing Effectively
Team Presentation/Work Skills
• Divide and Conquer
• Split the work into manageable segments
• Create menu item experts
• Have each team member understudy one other
team member
Steps to Competing Effectively
Team Presentation/Work Skills
Practice is not enough!
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Scheduled practices
Scheduled strategy sessions
Practice schedule strictly enforced
Strategy session schedule strictly enforced
Correct practice
Steps to Competing Effectively
Team Presentation/Work Skills
• Correct Practice
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Simulates actual competition
Stresses time limits
Introduces challenges
Places pressure on team and individuals
Builds team and individuals
Provides exposure to external moderators and judges
Provides opportunities to practice against other teams
Steps to Competing Effectively
Team Presentation/Work Skills
Practice equals excellence only
when excellence is being practiced.
Steps to Competing Effectively
Team Presentation/Work Skills
“We are what we repeatedly do.
Excellence, then, is not an act, but a
habit.”
– Aristotle
Steps to Competing Effectively
Team Presentation/Work Skills
PROFESSIONALISM
Personal hygiene
Personal appearance
Attitude/behavior
Timeliness
Condition of product, equipment,
station, etc., etc. etc. !
Steps to Competing Effectively
Safety and Sanitation
Wholesomeness is meaningless without
quality flavor, aroma, texture, and color
and quality flavor, aroma, texture, and
color are meaningless without
wholesomeness.
Steps to Competing Effectively
Safety and Sanitation
• Wholesomeness
• USDA definition
• Fit for human consumption!
• Components
• No danger from harmful bacteria
• Appropriate
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Flavor
Aroma
Color
Texture
Steps to Competing Effectively
Safety and Sanitation
Wholesomeness is an integral
part of quality
Steps to Competing Effectively
Safety and Sanitation
Steps to Competing Effectively
Safety and Sanitation
Time, temperature, and
contamination control
are the keys to
controlling quality
Steps to Competing Effectively
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
Steps to Competing Effectively
Safety and Sanitation
• Factors in Food Quality
• Receiving and Storage
• Frozen Foods – less than 0oF / -18oC
• Refrigerated Foods – less than 40oF / 5oC
• Dry Goods - 50oF / 10oC to 70oF / 21oC
• Handling
• Constant protection from excessive temperature exposure
• Four hours combined exposure maximum (includes all factors)
• Protect from cross-contamination
• Cooking
• Cook to safe internal temperature
Steps to Competing Effectively
Safety and Sanitation
• Chilling
• Take through middle of temperature danger zone
(70oF / 21oC to 120oF / 49oC) as quickly as possible
• Chill to 41oF / 5oC in less than four hours
• Chill in small batches/quantities
• Rethermalization
• Return to 165oF / 74oC within two hours
• Holding
• Maintain above 140oF / 60oC
Steps to Competing Effectively
Safety and Sanitation
• Flavor, Color, Texture
• Appropriate cooking method and times
• Minimize delay in removal from heat source to cooling unit
• Rapid cooling
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Small Quantities
Thin Layers
Do not overload cooling unit
Appropriate container – thermal conductivity of container
• Plastic insulates
• Metal is best conductor
• Package and store for protection
Steps to Competing Effectively
Safety and Sanitation
Freshness is a critical factor in the
quality of flavor, aroma, texture,
and color in prepared foods.
Aroma, texture and color impact
perceived flavor of prepared
foods.
Steps to Competing Effectively
Shipping and Receiving
Packaging and temperature
control are the keys to
preserving the total integrity
of a product.
Steps to Competing Effectively
Shipping and Receiving
• Product Integrity
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Wholesomeness
Aroma
Texture
Flavor
Color
Steps to Competing Effectively
Shipping and Receiving
• Proper handling prior to shipping.
• Control temperature
• Cook pre-cooked foods to correct temperature
• Rapidly chill pre-cooked foods
Steps to Competing Effectively
Shipping and Receiving
• Packing concerns
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Cross contamination
Moisture
Heat/cold
Leakage
Crushing
Steps to Competing Effectively
Shipping and Receiving
• Guidelines
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Pre-chill ice chest
Use chilled ice chest without ice for dry ingredients
Heavy on bottom, light on top
All items in individual sealed plastic bags
Label all items on packaging with permanent marker
Tape list of contents to inside of lid and outside of lid of
ice chest
Steps to Competing Effectively
Shipping and Receiving
Loading Ice Chest with Cold Food
Thin Ice Layer
Non-frozen and light items
Thin Ice Layer
Frozen and heavy items
Thin layer of ice
Steps to Competing Effectively
Shipping and Receiving
• Tips and Tricks
• Pre-measure ingredients
• Plan to purchase at location:
• Common produce
• Common proteins
• Common dairy items
• Freeze when possible (item then acts as ice in
shipping)
Steps to Competing Effectively
Team Skills
Execution is critical!
Steps to Competing Effectively
Team Skills
Proper cooking procedures
• Appropriate for:
• Product
• Time
• Location
• Application/mastery
Steps to Competing Effectively
Team Skills
Total use of Product
• Starts with menu
• Waste
• Use of by product
Steps to Competing Effectively
Team Skills
Proper use of Equipment and Tools
• Appropriate for:
• Product
• Time
• Location
• Application/mastery
Steps to Competing Effectively
Team Skills
Steps to Competing Effectively
Team Skills
Individual practice
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Team practice
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Precision Execution
Steps to Competing Effectively
Team Skills
Precision team execution leads to success!
Steps to Competing Effectively
Product Taste
Steps to Competing Effectively
Product Taste
• This was true Yesterday!
 August Escoffiér
 stressed full development
 built flavors carefully, targeting clarity of
flavors, not confusion of flavors, as the end
result
 encouraged appreciation of flavors
 required harmony of flavors amidst diversity
 utilized aroma, as well as, taste to achieve flavor
 required patience to achieve ultimate results
Steps to Competing Effectively
Product Taste
• It is true Today!
 Paul Prudhomme, Keith Keogh, John Folse, Rick Bayless,
Hartmut Handke, Ferdinand Metz, all:
 build flavors carefully, targeting clarity of flavors, not
confusion of flavors, as the end result
 stress full flavor development
 encourage appreciation of flavors
 require harmony of flavors amidst diversity
 utilize aroma, as well as, taste to achieve flavor
 exercise patience to achieve ultimate results
Steps to Competing Effectively
Product Taste
Flavor Is
F
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Full Development
Layers
Appreciation
Valuing
Observing
Results That Require Patience
Steps to Competing Effectively
Product Taste
• Flavor
• Fresh vs. Old or Reheated
• Individual character - Sweet, Sour, Salty,
Browned
• Intensity / Depth
• Clarity
Steps to Competing Effectively
Product Taste
• Aroma
• Natural
• Fresh vs. Old or Reheated
• Individual character - Sweet, Sour, Salty,
Browned
Steps to Competing Effectively
Product Taste
• Texture
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Bite Resistance – hard, soft, elastic
Crispness – crunchy, crusty
Moisture
Fresh – quality of bite, crispness
Steps to Competing Effectively
Product Taste
• Color / Appearance
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Fresh vs. Old
Bright vs. Dull
Natural vs. Artificial
Moist vs. Dry
Steps to Competing Effectively
Product Taste
• Tips
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Do not be afraid to season!
Respect salt and pepper!
Season through-out!
Seek balance!
Apply heat, do not just cook!
Consider carry over cooking!
Steps to Competing Effectively
Product Taste
• Tips
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Seek clarity not confusion!
Quality not quantity!
Quality not flash!
Get married, do not just live together!
Steps to Competing Effectively
Finished Product
To
Or not to
That is the question!
Steps to Competing Effectively
Finished Product
Level of difficulty
Presentation of finished product
Steps to Competing Effectively
Finished Product
• Level of difficulty
• Define difficulty as increasingly great demand
for exact execution of basic skills and inclusion
of a great number of basic skills to achieve the
end result.
• Match to skills of team members
• Key on skills not intricacy or exotic
Steps to Competing Effectively
Finished Product
Definitely
Steps to Competing Effectively
Finished Product
The purpose of plate presentation is to
enhance the appeal of the food.
Poor plate presentation or poorly designed
plate presentations will diminish rather than
enhance the appeal of the food.
Steps to Competing Effectively
Finished Product
Most Important Rule
( The rule that should not be bent or broken.)
Simple but elegant!
- C. Sinkledam, CMPC, CEC
Definitely
!!!!!!!!
Steps to Competing Effectively
Finished Product
Presentation of Finished Product
Do not put 5 pounds of stuff in
a 10 pound bag!
C. Sinkledam, CMPC, CEC
Steps to Competing Effectively
Finished Product
Presentation of Finished Product
Build appetizing, elegant, easily
consumable food presentations
not architectural wonders!
J. Chesser, Ed.D., CEC, FMP, CCE
Steps to Competing Effectively
Finished Product
• Basics
• Temperature
• Cold Food = Cold Plate
• Hot Food = Hot Plate
• Flavor
• Complimentary
• Balanced
Steps to Competing Effectively
Finished Product
• Basics
• Color
• Variety
• Balance
• Freshness
• Shapes
• Variety
• Complimentary
• Balance
Steps to Competing Effectively
Finished Product
• Basics
• Texture
• Variety
– Physical: smooth, coarse, solid
– Visual: puréed, speckled, patchy
• Balance
Steps to Competing Effectively
Finished Product
• Basics
• Plate, bowl, platter
• Appropriate Size
• Appropriate color
Steps to Competing Effectively
Finished Product
• Basics
• Design
• Appropriate to time and temperature constraints
• Appropriate for available equipment, staff and
facility
• Easy for guest to eat
• Uses well of dish as canvas and rim as frame
– Generally the artists painting does not extend to the frame.
The painting is inside the frame.
Steps to Competing Effectively
Finished Product
• Principles of Arrangement
• Keep food off the rim of the plate. The well of the plate
is where the food is meant to be. If there is too much
food for the well of the plate, get a larger plate, or
reduce the amount of food.
• Arrange the food in unity. The plate should look like
one meal made up of several items. Do not have the
food spread to all parts of the plate. The customers' eye
should focus on the center of the plate, not the edge.
Steps to Competing Effectively
Finished Product
• Principles of Arrangement
• Place food on the plate in the most attractive
manner.
• The best side of the meat forward.
• The back part of duck or chicken half should face
away from the customer.
• The bone of a chop should face away from the
customer.
Steps to Competing Effectively
Finished Product
• Principles of Arrangement
• Sauces can improve plate presentation when
used properly. In arranging the plate do the
following:
• Serve sauce around or under food.
• Products that are served in the sauce should not be
disguised or masked by the sauce.
• If sauce is to be put on top of a meat or vegetable,
place a thin ribbon for color and serve additional
sauce on the side.
Steps to Competing Effectively
Finished Product
• Principles of Arrangement
• Be careful not to over sauce. Sauce is meant to
complement and enhance the flavor of food not hide
the flavor.
• Sauces should be kept light and more natural, not
thick and pasty.
• Refrain from using the same pattern over and
over again. Particularly for buffet presentation,
variety in platter arrangement is as important as
color variation.
Steps to Competing Effectively
Finished Product
• Principles of Arrangement
• Garnish only when necessary. A garnish is only
added to a plate or platter for balance and must
be functional.
• Simplicity is the key.
Steps to Competing Effectively
Finished Product
• Adding Height to Your Plate or Platter
• Utilize the gross piece, natural bone, or add a
seasoned cracker to achieve height.
• Relishes or marinated vegetables can be used
create ramps to elevate slices on platters and
plates.
• Utilize vegetable cuts, bound greens, or
seasoned croutons to achieve height in salad
presentations.
Steps to Competing Effectively
Finished Product
• Adding Height to Your Plate or Platter
• Mold or shape starches and vegetables to
achieve height in plate and platter presentation.
Possibilities include the use of a vegetable
timbale, a dauphinoise potato cut into rounds or
triangles, potato pies, piped puréed
vegetables,shredded potatoes formed as a
basket and fried, or bundles of vegetables such
as Haricot Vert and Yellow Pepper tied with
leek strips.
Steps to Competing Effectively
Finished Product
• Adding Height to Your Plate or Platter
• The natural shapes of bones, such as a chop or
breastbone can be used to achieve height in the
plate presentation of entrees and appetizers.
• Vegetable can be cut to achieve height, such as
a tourner.
• Building a composite plate by placing the
starch or vegetable under the entree can bring
height to a plate presentation.
Steps to Competing Effectively
Finished Product
INSERT PHOTOS OF
COMPETITION PLATES FOR
DISCUSSION
Steps to Competing Effectively
Finished Product
• Tips
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Respect the food
Respect the borders of the plate
Balance colors, textures, shapes, flavors
Allow the guest to see what they are eating
Clean, Clean, Clean, Clean, Clean, Clean, CL—
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