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Basic Culinary Competition Skills

Basic Culinary Competition Skills. Mandy Hines, Davie High School, Mocksville, NC hinesa@davie.k12.nc.us Teacher: Foods 1, Foods 2, Prostart 1 and 2 July 2014. About me…. Teach at Davie High School-Foods 1, Foods 2, Prostart BS in Home Economics Education, Meredith College, 1993

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Basic Culinary Competition Skills

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  1. Basic Culinary Competition Skills Mandy Hines, Davie High School, Mocksville, NC hinesa@davie.k12.nc.us Teacher: Foods 1, Foods 2, Prostart1 and 2 July 2014

  2. About me… • Teach at Davie High School-Foods 1, Foods 2, Prostart • BS in Home Economics Education, Meredith College, 1993 • Taught in Catawba County and New Hanover County Schools • Sales Director with the Pampered Chef-12 years • I was VERY INTIMIDATED to COMPETE!

  3. About the workshop: • Outline what curriculum guide covers in all 3 courses to help prepare students • Activities to help teach knife skills • Rules for competition (Prostart specific) • Things our competition team did to prepare • Recipes to use with your students

  4. Curriculum Covers: • Foods 1- • Terminology • Food groups • Basic Meal Prep • KNIVES? • Start to talk names • How to hold • Basic safety • Foods 2- • Specific knife names • French cutting words • Use and Practice • Garnishing tools/use • Specifics: • Cutting station • Safety/Storage • Cross contamination concerns

  5. Prostart • Chapter 3.2-Knife safety • Chapter 5.1-Knife names and basic skills • Food groupings taught along with some basic skills/video with techniques in textbook materials

  6. Activities to teach knife skills • Foods 1 • 1. Demonstration of skills/Practice stations with work samples • 2. Practice with “cutting” tools-ex. Peeling/grating, mincing • Foods 2 • 1. Knife song • 2. Pictures in ppt • 3. Practice stations • 4. Drawings/labelingon posters, BW, white board • 5. Lab and garnishing activities • 6. Video “Kitchen on Fire”

  7. Samples: • Hokey Pokey-Knife version • You put your CHEF’s KNIFE in, you put your CHEF’s KNIFE out • You put your CHEF’s KNIFE in and you CHOP ALL ABOUT • Use this knife on fruits, meats, and lots of veggies • That’s what this cuts about! • You put your BREAD KNIFE in, you put your BREAD KNIFE out • You put your BREAD KNIFE in, and you SAW ALL ABOUT • Use this knife on cakes, breads, and lots of doughs • That’s what this cuts about! • You put your PARING KNIFE in, you put your PARING KNIFE out • You put your PARING KNIFE in, and you WIGGLE ALL ABOUT • Use this knife on garnishes and little bity fruits • That’s what this cuts about!

  8. Time to Compete! • Look at Rules: • 2 major segments- • 1. Knife Skills/chicken fabrication • 2. Cooking • Graded on other things-sanitation, taste, set up, etc. That’s another workshop!

  9. Benefits to competing • Creates confidence in your students • Meet other kids with passion in the industry • Scholarship awards • Forces us to become more proficient at weaker skill set • Provides new experiences

  10. Specific Rules for Knife Skills • 15 minutes to complete 4 out of 6 cuts from these choices: • Julienne, chiffonade, brunoise, medium dice, mince, tomato concasse. • 2 students at random will perform knife skills, and 2 will do chicken • Finished cut will be judged and then MUST be used in the recipe without changing the cut. • TCS vegetables must be kept at proper temps while awaiting use

  11. Examples of knife skill set up:

  12. Things needed at knife set up • 1. Cutting board • 2. appropriate knives • 3. damp cloth • 4. small bowls (we used plastic tubs) • Bowls labeled- • Compost • *Trash (optional) • Stock • product • 5. Metal Tub/bowl will need to have product you will be cutting. Vegetable/fruit should be washed prior to start time • If TCS food, have ice/water available

  13. Chicken Fabrication Set UP

  14. Things we did to get ready: • 1. Taught skills in Foods 2 • 2. Did a QUIZ for team selection • 3. Looked at cuts and what we could potentially do with each cut. Students selected cuts to create • 4. Watched video links at www.goprostart.com • 5. Used extra vegetables left over for practice. • 6. Brought in culinary instructor to look at cuts • 7. Used cuts in labs in class and insisted these students do the cuts. • 8. At practice, I drew names out of a hat. • 9. Demonstrated cuts in front of class.

  15. Our knife cuts in use:

  16. Recipes to use • Popular recipes in my Foods 2 class- • 1. Jambalaya ala Jennings • 2. Southern Style Salsa • 3. Apple Berry Salsa • 4. Layered Greek Salad • Popular recipes in my Prostart class- • 1. Green Beans with Bacon, Shallots, and Mushrooms • 2. Mandarin Salad • 3. Creamy Chicken Chow Mein • 4. Lasagna Chili

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