ProStart Culinary Competition

1
ProStart Culinary Competition

• How Points are Scored
• Deconstructing the Score Sheet
• A Judges Perspective

2
Top 5 Mistakes Teams Make

• Lack of Practice
• Menu Not Appropriate for Skill Level
• Improper Time Management
• Lack of Basic Understanding of Food!
• Lack of familiarity with Format and Pressures

3
Top 10 Things Winning Teams Have Done

• Practice Time Management
• Videotape Practice Sessions
• External Evaluation of Practice Session
  Performance
• Practice Simulates Competition Conditions
• Perfect Basic Skills
• Dont Overreach on Skill Level
• Cross Train Team Members
• Team Cohesiveness Sense of Mission
• Concentrate on Skills and Flavor
• Purchase Freshest Ingredients Possible

4
The Score Sheet

• A Point by Point Breakdown on what to do in order
  to succeed!

5
Shipping and ReceivingProper Temperature

• Check temperature of foods prior to check-in
• Pre-chill coolers that will contain refrigerated
  items
• Pack items in coolers properly layers
• Have a thermometer in your coolers
• Know the Temperature Danger Zone!

6
Shipping and ReceivingProper Packaging

• Separate coolers for protein and non-protein
• Coolers packed appropriately
• Pre-chill coolers
• EVERYTHING labeled using a permanent marker
• No leaky packaging
• Delicate items protected
• Use air bladders or other to take up space

7
Knife Skills

• STRESS Accuracy
• SHARPEN YOUR KNIVES!
• ENSURE team members cross train on all cuts
• Ask for help if needed!
• COMMUNICATE consistency before speed
• TEACH knife safety
• CHOOSE items appropriate for team members skill
  level

8
Poultry Fabrication

• Practice basic 8 piece breakdown of chicken

9
Poultry Fabrication

• Do not debone
• Train students to properly separate joints
• (Remember cut cartilage not bone)
• Train students to work cleanly, leaving skin
  intact
• Use supplemental DVDs and mentors to assist in
  training

10
Team Presentation/Work Skills/OrganizationTeam
Presentation

• Have clean and pressed uniforms
• Follow all rules and guidelines
• LOOK THE SAME! This is not the time for
  individualism!
• Have proper shoes
• Restrain hair
• Leave the jewelry at home!

11
Team Presentation/Work Skills/Organization
Organization/Cooperation

• Have a team plan
• Master skills required for individual tasks
• Have everyone contribute and work!
• Communicate!
• Be and act PROFESSIONAL!
• MANAGE YOUR TIME!

12
Team Presentation/Work Skills/OrganizationWork
Skills

• Use appropriate method for product
• Employ required techniques
• Be time efficient!
• Have proper amount of product
• Know what to do with whats left

13
Team Presentation/Work Skills/Organization
Proper use of Equipment and Tools

• Use PROFESSIONAL cookware when possible
• Use RESTAURANT APPROPRIATE equipment
• Use proper size pan for task
• Use pans and other vessels appropriately
• Use proper tools

14
Safety and Sanitation Follows Safety and
Sanitation Procedures

• Be aware of personal hygiene
• Handle knives safely
• Be conscious of open flames
• Clean food contact surfaces
• Ensure sanitation solution is at proper strength

15
Safety and SanitationProper Food Handling

• Use gloves APPROPRIATELY!
• Control temperature at all times
• Store food PROPERLY
• Be aware of cross contamination!
• Be aware of proper utensil use
• Plate correctly!

16
Safety and SanitationWork Area Cleaned

• CLEAN AS YOU GO AND
• LEAVE IT AS YOU FOUND IT!

17
Product Taste

• Keep it simple
• Season your food
• Taste as you go
• Choose SEASONAL items
• Ensure product is readily available
• Use the freshest ingredients possible
• Choose appropriate cooking techniques

18
Product Taste

• Remember expensive doesnt mean better
• Master basic techniques and apply
• Consult with a mentor
• Choose menu that is appropriate to team members
  skill level!

19
Finished Product Degree of Difficulty

• Be creative
• Master technique
• Show them what you know
• Scratch cooking whenever possible
• Match menu with ability

20
Finished ProductAppearance

• Use a variety of colors
• Use a variety of shape
• Use a balance of texture
• Keep it simple
• Use correct portion size
• Use appropriate plate, bowl, etc.

21
Menu and Recipe Presentation

• Make sure its typewritten
• Ensure prices make sense
• Have correct recipe structure
• Have food costing correct
• Have menu prices correct
• Have costs within guidelines
• Sources and acknowledgements listed

22
Preparing Students for Culinary Competition

• Thank You!