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Getting ProStart Smart ProStart Culinary Competition JUDGE’S WORKSHOP

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

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Getting ProStart Smart ProStart Culinary Competition JUDGE’S WORKSHOP

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  1. Getting ProStart SmartProStartCulinary CompetitionJUDGE’SWORKSHOP 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

  2. Getting ProStart Smart Principles of Hot Food Competition I Overview Menu and Recipe Product Taste Finished Product

  3. 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, plates and smallwares

  4. Menu 3 courses: • Salad or appetizer • Entrée with starch, vegetable, and protein • Dessert

  5. 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

  6. Evaluating the Teams Areas to be evaluated • Knife Skills • Shipping and receiving • Team Presentation / Work Skills / Organization • Safety and Sanitation • Product Taste • Finished Product • Menu and Recipe Presentation

  7. Penalty AreasDisqualification • 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

  8. Penalty Points • 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

  9. Evaluating the Individual Knife Skills This is an individual exercise that directly impacts the teams overall score

  10. Knife Skills Knife Skills = 5% of Overall Score

  11. Knife Skills Areas Evaluated Consistency Accuracy Safety Waste

  12. Knife Skills • 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)

  13. Knife Skills Required Cuts • 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”)

  14. Knife Skills

  15. Menu and Recipe The Physical Menu and Recipe • 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

  16. Product Taste Key: Focus on flavor!

  17. Product Taste Flavor = 40% of Overall Score Starter max of 10 Entrée max of 20 Dessert max of 10

  18. Product Taste Consider • 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

  19. Product Taste Consider • 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!

  20. Product Taste Level of difficulty Presentation of finished product

  21. Product Taste • 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. • 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

  22. Finished Product Finished Product = 10% of Overall Score Degree of Difficulty max of 5 Appearance max of 5

  23. Finished Product To Or not to That is the question! KISS KISS

  24. 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. KISS

  25. Finished Product Most Important Rule ( The rule that should not be bent or broken.) Simple but elegant! - C. Sinkledam, CMPC, CEC, AAC, HOF Definitely !!!!!!!! KISS

  26. Finished Product The prime question is : “Did the plate presentation enhance the appeal of the food?” Consider Arrangement Plate Size Colors Shapes Textures

  27. Finished Product Presentation of Finished Product Do not put 10 pounds of stuff in a 5 pound bag! C. Sinkledam, CMPC, CEC, AAC, HOF

  28. Finished Product Presentation of Finished Product Build appetizing, elegant, easily consumable food presentations not architectural wonders! J. Chesser, Ed.D., CEC, FMP, CEC, AAC

  29. Getting ProStart Smart Principles of Culinary Competition Part II Team Presentation / Work Skills/ Organization Safety and Sanitation Shipping and Receiving

  30. Team Presentation/Work Skills/ Organization Hot Food Competition is not just about food!

  31. 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

  32. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization Proper cooking procedures • Appropriate for: • Product • Time • Location • Application/mastery • Use of a minimum of two: Poach, Shallow Poach, Braise, Pan Fry, Steam and Sauté

  33. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization Total use of Product • Starts with menu • Waste • Use of by product

  34. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization Proper use of Equipment and Tools • Appropriate for: • Product • Time • Location • Application/mastery

  35. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization PROFESSIONALISM Personal hygiene Personal appearance Attitude/behavior Timeliness Condition of product, equipment, station, etc., etc. etc. !

  36. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization Individual excellence is not enough!

  37. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization Critical to Success Individual Initiative + Team Work Team/Individual Appearance Team/Individual Organization Team/Individual Knowledge

  38. Steps to Competing EffectivelyTeam Presentation/Work Skills/Organization Precision team execution leads to success!

  39. 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

  40. Safety and Sanitation This is not Rocket Science!

  41. Safety and Sanitation Control: Time Temperature Contamination

  42. 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)

  43. Safety and Sanitation • Key Temperatures • 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 • 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)

  44. Shipping & Receiving Shipping & Receiving = 5% of Overall Score

  45. Shipping & Receiving Consider • Temperature of potentially hazardous foods • Cross contamination • Moisture • Heat/cold • Leakage • Crushing

  46. 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

  47. Judges Scoring • 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.

  48. Getting ProStart Smart We thank you for your time and expertise. These students are the future leaders of our industry!

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