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ProSt a rt ® Invitational Culinary Competition JUDGE’S & Volunteer WORKSHOP 2010 Web Ex Version

ProSt a rt ® Invitational Culinary Competition JUDGE’S & Volunteer WORKSHOP 2010 Web Ex Version.

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ProSt a rt ® Invitational Culinary Competition JUDGE’S & Volunteer WORKSHOP 2010 Web Ex Version

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  1. ProStart ® Invitational Culinary CompetitionJUDGE’S & VolunteerWORKSHOP 2010Web Ex Version

  2. Prepared byDr. Jerald Chesser, CEC, FMP, CCE, AACProfessorThe Collins College, California Polytechnic State University Pomona& William NolanDirector, ProStart ProgramNational Restaurant AssociationSolutions

  3. Equipment • Students will cook on two portable butane burners • No electric powered equipment is allowed • No ovens are allowed • Teams will provide all pots, pans, and smallwares • A Torch is allowed for purposes of carmelizing or browning an item, sweet or savory. But only as a finishing technique

  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 • 1 alternate is allowed to be used in case of injury/illness

  6. Timeframe • Each team member will have 15 minutes to complete the knife skills portion of the competition prior to their poultry fabrication time (at the US Foodservice Booth) • Teams will be have a 15 minute mise en place and station-set period prior to their competition time slot • Teams will have 60 minutes to prepare and present their menu to the judges • Teams will have 15 minutes to clean their station

  7. Knife/Fabrication Mise En Place • Teams are to: • Store equipment at station • Wash vegetables and place at stations • Wash chickens, place in ice, and place at stations • Set cutting boards and knives • Set containers for cuts • Set sanitation bucket and cleaning bucket • Teams may not: • Do any additional Mise En Place related to their production

  8. Culinary Flow Knife/Fabrication Set Cutting boards, knives, out Check-in To Station Mise en place Kitchen Wash produce/ Prep Chicken 30 Minutes Finish & Out Yellow: Check-in and set times Green: Timed Segments Red: Flow Knife Skills 15 Minutes Mise en place Station Set / Wash 15 Minutes Clean 15 minutes Culinary Competition 60 minutes

  9. Disqualification • Did not attend pre-meeting • Team received coaching of any kind during the event • Use of electric or battery powered equipment • Use of additional burner • Team did not produce two (2) complete meals • Team starts more than 10 minutes early, or finishes Meal Preparation more than 10 minutes late

  10. 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 • Use of unauthorized dishes/glassware 5 pts • Failure to submit recipes at product check-in 2 pts • Food did not pass temperature danger zone by final deadline 3 pts.

  11. Pre-Prepared Ingredients Allowed • These items and these items alone are allowed to be made by the team prior to the event and brought in: • Stock – no demi, reduction, or glace. • Crème anglaise or ice cream base • Clarified butter • Use of any of these ingredients will result in a 5 point penalty. • It is the responsibility of the Product check-in judges to catch these items. • They may be discarded by the team and not used at their discretion.

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

  13. Shipping & Receiving Shipping & Receiving = 3% of Overall Score

  14. Shipping & Receiving • Check temperature of all potentially hazardous foods • Printed lists on inside and outside of containers • Proper recipe structure

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

  16. Knife Skills Consider Consistency Accuracy Safety Waste

  17. Knife Skills • Team selects 4 of 6 cuts • Cuts must be utilized in their menu preparation • Cuts can be repurposed or altered for final use • Each student will execute one cut • If the team consists of less than 4 members they only are required to complete one cut each • Judges will randomly assign 1 cut to each student

  18. Knife Skills Required Cuts • Julienne (1/8” x 1/8 “x 2 ½”) • Brunoise (1/8”x 1/8”x 1/8”) • Chiffonade (leafy green vegetables such as spinach or basil that are stacked, rolled tightly, and then cut into long thin strips - approximate width is 1/8”) • Medium Dice (½” x ½” x ½”) • Diagonal (cut into pieces with diagonal edges with ¼” thickness) • Mince

  19. Poultry Fabrication ‘ Poultry Fabrication = 5% of Overall Score

  20. Team Presentation/Work Skills/ Organization Team Presentation, Work Skills, Organization = 18% of Overall Score • Team Appearance max of 4 • Work Organization / Cooperation max of 4 • Proper Cooking Procedures max of 5 • Proper Use of Equipment and Tools max of 5

  21. Safety and Sanitation Safety & Sanitation = 14% of Overall Score • Follows Safety and Sanitation Procedures max of 5 • Proper Food Handling max of 5 • Work Area Cleaned max of 4

  22. Safety and Sanitation • Teams are required to provide their own sanitation buckets. • Sanitation solution will be tested by Safety and Sanitation judges for proper strength. • Teams will be evaluated on sanitizer strength on the official evaluation sheets.

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

  24. Product Taste Consider • Is it apparent that they achieved: • fully 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

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

  26. Finished Product • Degree 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. SRATCH COOKING! • 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

  27. Finished Product Appearance “Did the plate presentation enhance the appeal of the food?” Arrangement Plate Size Colors Shapes Textures

  28. Menu and Recipe Menu and Recipe = 5% of Overall Score

  29. Menu and Recipe • Proper use of supplied templates for Recipes and Costing • Proper recipe structure • Proper food costing • Proper menu prices – 33% food cost percentage

  30. Student/Team Profile • Who are these students? • What is their experience level? • Where do they come from? • What will they gain from this experience? • Prostart curriculum outline

  31. 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 in columns. • Write in actual numerical score and circle

  32. How should we evaluate the students? • Written scores should be based on objective observation. • Record clear and descriptive sentences on the rating sheet. • Maintain thorough note taking based on judging criteria. • It is suggested that judges should compare notes and comments.

  33. How to Score each category? Judging Criteria Poor Fair Good Very Good Excellent

  34. Judges Review • Goal of Critique • Provide constructive input • Reduce and eliminate confusion and uncertainty • Reinforce and celebrate successes • Encourage and inspire for accepting future challenge

  35. Suggestions for Balanced Feedback • Try to place equal focus during feedback based on what was done well by the students as well as what could be improved upon. • Be positive in our reactions and verbal feedback to the teams while at the same time giving honest feedback. • Try to turn any mistake into a learning situation. • Suggest solutions to improve any area that may need correction. • Inform students that they are not being graded during feedback session.

  36. Getting ProStart Smart We appreciate your sharing your talent and time with the students!

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