2017 Missouri Secondary Culinary Arts Contest

Transcription

1 2017 Missouri Secondary Culinary Arts Contest Pre-Contest/Contest: Friday, April 7th Columbia Area Career Center High School Culinary Arts Contest Page 1 of 15

2 Please read the following information carefully! Due to the same day Pre-Contest meeting and Contest and in effort to gain more competition time, the majority of the contest questions will be handled via . Please review the contest packet and address any concerns or questions to Leone Herring at by April 1, The Pre-Contest meeting will be limited to judges introductions, station assignments, and limited questions. Station assignment will be made during the pre-contest meetings. We have provided an Excel format a spreadsheet of the day s planned rotations on the LSTC Website along with the pictures and/or video of the kitchens and equipment for your review. Please be sure to view the website for updates. If it is not there, please be patient Looking forward to another great contest! High School Culinary Arts Contest Page 2 of 15

3 SkillsUSA Culinary Arts Contest April 7, 2017 Judging Categories A. Sanitation, Professionalism & Mise en Place There will be floor judges that will critique A. Basic organization B. Cleanliness C. Sanitation procedures D. Uniform as per Technical Standards Contestant must provide own toque/hat B. Skill Components: 1. Vegetable Cuts and preparation 2. Protein Fabrication 3. Herb, Spice and Equipment Identification 4. Various Skill components 5. Appetizer and/or Hors d oeuvre 6. Soup 7. Salad / Emulsion Dressing 8. Entrée including Starch, Vegetables & Sauce/s 9. Seasoning C. Tasting - 1 plate of each course will be delivered to the Tasting Judges. We use a double blind scoring system D. Presentation - 1 plate of each course will be delivered to the presentation area for critique and photos. High School Culinary Arts Contest Page 3 of 15

4 GENERAL INSTRUCTIONS Upon receipt of this packet students and/or advisors may address any contest questions to Leone Herring at by April 1st. A compilation of all questions with answers will be submitted to the group via the Linn State SkillsUSA website link. During Orientation for the Contest, a member of the Technical Committee will review the contest packet with you. Before the Contest, carefully study the contest packet: You may bring a: Food List and/or a Preparation and Cooking Schedule designed by you for each kitchen area to be ready during the specific windows identified during the orientation of this contest. You may not bring photos of completed products Clean as you go! Your Sanitation/floor Judges will be scoring you on your sanitation habits and the cleanliness and organization of your contest area during the competition but also your ability to leave your station sanitized and re-set for the next contestant. In addition to your individual station, each contestant will be expected to assist in the overall clean-up of the contest area. Failure to leave your station re-set and assist with clean-up of the entire facility will result a deductions on your overall sanitation score. If you do not understand this item, please ask for clarification. All recipes are considered as guidelines. If you feel you need more or less of a particular item listed it is the contestant s discretion to modify the recipe within reason. Modifications by contestant must be within classical/industry expectation. The contest is designed to be an evaluation of classical technique; please remember that technique must come before creativity. Be considerate of specific items i.e. If the contest is requesting carrot for your vegetable and you serve green beans you would not receive points for your vegetable. Please use only as much of each ingredient as is necessary. Return unused portions to the supply tables. You will present one (1) tasting plate to the Tasting Judges and one (1) presentation plate. Raise your hand and ask for assistance if there is anything that you do not understand. Technical questions to judges cannot be specific how do I. Judges may stop your progress at any time if they feel you are not operating in a safe or sanitary manner. i.e. Fires on stoves, cross-contamination issues. High School Culinary Arts Contest Page 4 of 15

5 SPECIFIC INSTRUCTIONS Contestants will be assigned a number/color/group identifier (with start location) at precontest meeting Contest specifics, menu, directions and timeline subject to change without notice due to availability of product or other unforeseen events. Disjointing/portioning of whole chicken (cover/label/refrigerate) 2 Frenched/Airline breasts tender intact, 1 leg/thigh portion, separated 1 leg/thigh portion, attached - boneless/skin-on Vegetable cuts and preparation(prepare/present as instructed, cover/label & refrigerate as needed Preparation of appetizer as described in the recipe (prepare/present as instructed) Preparation of dressed Salad with a side of dressing for tasting (prepare/present as instructed) Preparation of soup (prepare/present as instructed) Preparation of entrée with two vegetables, starch and sauce and side of sauce (prepare/present as instructed) Execution of various listed skill components (judged at station or at assigned location as instructed) Flight I (order of contest) Timed Chicken butcher and knife cuts Transfer to RBHS to complete Appetizer and Soup, Judges Critique Clean Eat Lunch Return to CACC to complete PDP Complete Salad and Entrée components Flight II (order of contest) Complete PDP exam Timed Chicken Butcher and Knife Cuts Stay in CACC Kitchen to prepare Salad and Entrée Portions Clean, Judges Critique and Eat Lunch Proceed to RBHS to complete Appetizer and Soup components Clean, Judges Critique Return to CACC to assist in kitchen clean-up and final words High School Culinary Arts Contest Page 5 of 15

6 Rock Bridge Timeline + 45 minutes Appetizer + 1:30 minutes Soup Clean, Critique, Eat Lunch + 2:00 hours return to CACC Cooking in this kitchen will be performed on a single-unit induction burner. CACC timeline + 1:00 hour Salad + 2:00 hours Entrée with Accompaniments + 2:15 Clean, Critique, Eat Lunch + 2:30 transfer to Rockbridge Windows will be open 5 minutes before and will be closed 5 minutes after stated times. Items may be turned in early but will not be judged until the window opens. Contestants may turn items in up to 5 minutes after window closes with an automatic 25% point deduction. Items received more than 5 minutes late will not be judged and will receive a score of -0-. We use a count-up clock as the official clock. EX. If your soup is 1:00 that is 1 hour after you start. High School Culinary Arts Contest Page 6 of 15

7 SKILLS COMPONENT: Chicken Fabrication Each contestant will have 1 chicken to fabricate and should execute the following: 1. Two Frenched /airline breasts The breast should be skin on and boneless, except for the first bone of the wing, which should have the meat cleaned off the knuckle and the tenderloin attached. 2. One Leg/thigh portion (NOT separated) skin on and boneless 3. One Leg - skin on and bone in 4. One Thigh portion skin on and bone in 5. Carcass, trim and bones to be used for stock SKILL COMPONENTS: Vegetable cuts / Miscellaneous Prepare the following vegetable cuts and/or tasks and present for judging: R Rock Bridge; C Columbia Area Career Center Apple ½ c. R* Julienne (acidulated water provided) Bell Pepper ½ R* Paysanne Celery 1 rib ea. R* Bias Citrus Orange 1 ea. C* Suprême Carrot ½ c C* Oblique Carrot ½ c C* Julienne Tomato 1 ea C Concasse (may be cut into strips) Butter C Clarify 1 pound Onion ½ ea. C * Small Dice Spinach Leaves 6 ea. C * Chiffonade Garlic - 2 ea. C * Paste Red Potato 3 ea. C * Tourne * Items will be prepared as part of the timed Knife Skills component High School Culinary Arts Contest Page 7 of 15

8 CONTEST MENU Appetizer: Bruschetta Soup: Minestrone Salad: Waldorf Salad Entrée: Chicken Paprika Spinach garlic & parmesan orzo Glazed carrot and broccoli High School Culinary Arts Contest Page 8 of 15

9 Skill Component: Stock production CHICKEN STOCK Yield: 1 Qt Ingredients: Chicken bones and trim Water Mire Poix Sachet from your fabricated chicken 1 ½ Quarts 4 oz 1 ea 1. Add cold water to chicken bones and meat. Bring to a slow simmer. 2. Simmer 30 minutes skimming as necessary. 3. Add mirepoix and Sachet at appropriate intervals. 4. Simmer until desired flavor is reached. 5. Strain and degrease use as needed. High School Culinary Arts Contest Page 9 of 15

10 Appetizer : Bruschetta Serves 4 4 ea. roma tomato small diced 1 ea. Shallot minced 1 Tbl basil, fresh chiffonade 1 Tbl extra virgin olive oil 1 Tbl capers salt to taste 1/2 ea. Baguette sliced, 1/4" thick 1/4 C Extra virgin olive oil 1 ea. garlic clove Combine tomatoes, shallot, basil, oil, capers, and salt to create topping. Brush sliced baguette with oil and bake at 325' until crispy, about 15 minutes. Allow bread to cool and rub each slice with garlic before topping with tomato mixture. High School Culinary Arts Contest Page 10 of 15

11 Salad : Skill Component: Vinaigrette, emulsified dressing (mayonnaise), vegetable cuts Waldorf Salad Ingredients : 1 ea. Apple - Julienne ¼ c. Celery Bias cut 1/8 c. Cranberries, sweetened-dried 2 c. Baby spinach 2 T. Walnuts, toasted Dressing : 1 ea Egg yolk 6 oz Oil TT Mustard, dijon TT Mustard, dry TT Vinegar, Balsamic TT Lemon juice TT Salt & Pepper, Sugar Mayonnaise: Prepare 1 cup of Mayonaisse using standard ratio of 1 Egg yolk to (+/-) 6 oz of oil Along with the following as potential flavorings for your mayonnaise. Dry mustard Lemon Cayenne Water Directions 1. Prepare Mayonnaise 1. Submit 2 oz. to judges for tasting 2. Take remaining amount season to create dressing to toss your ingredients including the spinach. 2. Toss Greens in dressing and add other ingredients, toss to dress and prepare a composed salad. Dressing other ingredients to be arranged for presentation. 3. and serve with a portion of dressing on the side. High School Culinary Arts Contest Page 11 of 15

12 Soup: Minestrone Soup Serves 4 2 Tbl olive oil 1 clove garlic minced 1/4 C zucchini diced 1/4 C onion diced 1/4 C celery diced 1/2 C kale chopped 1/4 C red pepper diced 1/4 C carrot bias cut 1/2 Tbl parsley, fresh minced 1 tsp basil, dried 1/2 tsp thyme, dried 1/2 tsp oregano, dried 1/4 tsp black pepper 1/2 can kidney beans rinsed 1 can canned tomatoes, diced 2 C chicken stock 1/4 lb. penne salt to taste In sauce pot sweat garlic, vegetables, herbs, and pepper. Add beans, tomatoes, and chicken stock and bring a simmer. Add penne and simmer until pasta is tender. Salt to taste. High School Culinary Arts Contest Page 12 of 15

13 Entrée Chicken Paprika Using the butchered airline breast from your fabrication prepare two portions of the following recipe Skill Component: Saute/Braise, Pan-Sauce Yield 2 Ingredients: 2 ea Breast of Chicken Supreme or Airline Style TT Paprika 2 oz. Butter clarified TT Salt, Pepper & other seasonings 1 C Cream 1 oz Shallots - Optional 1.5 c Veloute prepare from pan sauce TT Salt, Pepper and/or other seasonings Instructions: Season the Supreme with Paprika, shallow fry in clarified butter Veloute Add: Deglaze with cream and necessary amount of Paprika Sauce. Season to taste Place with orzo Serve with vegetables as directed 2 oz Butter 2 oz Flour Make roux Use as needed 1 pt. Chicken stock TT Paprika Simmer until time for service Season to taste High School Culinary Arts Contest Page 13 of 15

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15 STARCH ACCOMPANIMENT FOR ENTREE Skill Component: Vegetable cuts, Seasoning, grain cookery Yield: 8 servings Ingredients: 1/2 c orzo 2.5 c Water TT Spinach, Chiffonade TT Garlic TT Cream 2 T Parmesan, Shredded TT Butter TT S & P Bring water to boil, add orzo, cook until al dente, strain. Instructions: 1) Heat clarified butter Add Garlic, sweat 2) Add and cream simmer until au sec (almost dry). Add Spinach Finish w/ Butter & Parmesan Season and serve with your Entrée VEGETABLE ACCOMPANIMENT/S FOR ENTRÉE Steamed/Boiled Broccoli Broccoli 1 hd. Glazed Carrot Batonnet Carrots 1 2 Instructions: Blanch/Shock hold for service Reheat as needed Butter TT S & P TT Season and Serve High School Culinary Arts Contest Page 15 of 15