Culinary Arts Event

1. Culinary Arts Event Powerpoint Created by: Janet Ward

2. Pre-competition information

3. Knife Skills • Hold the knife correctly • Practice, practice, practice • Keep knives sharp • Use a damp cloth under cutting board • Sanitize before and after use • Peel onto paper towel • Use the right tool for the job • Know the knife cuts and sizes

4. The Red Flags • Failing to work as a team • Messy work station • Messy cook • Getting behind • Not addressing problems • Tunnel vision • Sanitation errors

5. Workload Management • Follow your time schedule • Plan ahead • Prioritize and delegate • Communicate with team members • Divide tasks according to expertise

6. What Judges are Looking For • Organization • Systematic habits • Correct tool selection and usage • Organized work space • Proper storage of supplies • Work flow

7. What Judges are Looking For • Sanitation • Clean work area • Sanitizing solution • Storage temperatures • Avoiding cross contamination • Frequent hand washing • Gloves at final food contact • Not using towels as hand wipes

8. What Judges are Looking For • Teamwork • Interaction among team members • Logical progession of jobs • Distribution of labor • Avoid multiple repetitive tasks • Such as each chopping own garlic • Team focus

9. What Judges are Looking For • Cooking Techniques • Follow classical techniques • Use methods stated in recipes • Techniques displayed • Knife skills • Timing

10. What Judges are Looking For • Presentation • Correct temp • Fresh looking food • Visible seasoning • Height • East to eat • Slices properly shingled • Items close together • Creative twist

11. What Judges are Looking For • Taste • Correct flavor • Correct degree of doneness • Correct vegetable cuts • Correct cooking techniques • Correct consistency of sauces • Looks and tastes good

12. At Competition • Orientation is required • Set a meeting time and place • Bring your equipment box • Divide tasks • Equipment, supplies, station setup • Designate a timer to monitor progress • Help team members who are running behind

13. At Competition • Begin with the end in mind • Work schedule from bottom up • Add times of prep, cook, setting, plating for longest prep item • Include hand washing at beginning and where needed in schedule • Assemble equipment on a sheet pan and place under work station • A bowl to hold, a bowl for scraps, a bowl for end

14. 1 creates time schedule 1 creates equipment list 1 creates ingredient list Hold chilled items on ice at station if possible Ask questions about locations during kitchen orientation Mise en place before beginning All work on most time consuming item 1 cuts onions for all Know & discuss cooking, cutting terms Label foods in holding Set up Planning

15. Timing • Add times for • Ingredient prep • Cooking • Resting • Carving • Plating • Subtract from 60 min

16. Uniform • CLEAN! • Chef’s jacket • Chef’s pants • Non-skid closed shoes • Apron • 2 bar towels • Head cover