BVSD Middle School Iron Chef 2017

Transcription

1 BVSD Middle School Iron Chef 2017 Guidelines I. Teams *Teams should consist of 2-4 Middle School students. *Each team must have at least 1 adult coach to help practice, and to chaperone the team to the cook-off, if team is chosen as one of the 6 finalists. The adult can be a school food service team member, a teacher, other school employee, or a parent/guardian. *Adults are not allowed to cook with the students during the cooking competition, but can provide guidance in cooking and food safety. *Teams must submit a team application and recipe entry form (both attached) for the recipe contest by Thursday February 16 th, From these recipes, 6 teams will be picked to advance to the live cooking competition at Casey Middle School on Wednesday, March 22nd, 2017 from 4:00pm-6:00pm. II. Recipes *Adults are encouraged to work with their student team members on their recipe development. You are planning a meal that must be kid friendly, meet our costing allocations of $1.25 per meal, and must also meet all additional nutritional requirements. Stephen Menyhart, District Manager of Food Services, will communicate any alterations that should take place to meet nutritional or cost requirements. Any questions during the recipe formulation process should be directed to Stephen at Stephen.menyhart@bvsd.org. *A team application and recipe entry form (both attached) must be completed and submitted by Thursday February 16th *Recipes must be scaled up to serve 12 people. *Teams are encouraged to use original, family and kid friendly recipes. *Teams must supply their own ingredients if they are chosen for the actual cooking competition. We will provide gift cards from a sponsor to help with this cost.

2 *Creative license: Recipes can be adapted from, inspired by, or patterned after recipes found in cookbooks or on the internet, but should not be replicas. *Recipes must meet our costing allocations, which is only $1.25 per meal. As you are calculating costs, you can use a Wholesale Food cost of 70% of what you see at a retail grocery store. *The recipe must include a protein, grain, and fruit or vegetable component, and must follow the USDA National School Lunch Guidelines. Chef Stephen will help with interpretation of these guidelines. *Recipes cannot contain any peanuts or tree nuts, as our school lunch menu is peanut and tree nut free due to allergy concerns. III. Nutrition Requirement Checklist Complete meals must contain required amounts of at least the 5 following requirements to be considered: 1. At least One Serving of Meat, Cheese, Beans, or Tofu Item: 1 oz of cooked beef, chicken, pork or deli meat Or 1 oz of cheese (preferably lowfat) Or 2.2 oz uncooked tofu Or ¼ cup beans 2. Two Servings of Grains/Breads (Must be 51% or more Whole Grain)\ Two servings of grains are represented by: *2-1 oz slices of whole wheat bread, or an equivalent serving of whole wheat pita bread, whole wheat burger bun, whole wheat hot dog bun, roll, etc. *1 9 whole wheat or whole grain corn tortilla *1/2 cup cooked brown rice, whole grain noodles, or other whole grain item could be included on the plate as a side dish, if you want to use less grain in your handheld item, and this credits as 1 serving of grain 3. One serving or more of Vegetables ½ cup or more 4. One serving or more of Fruit ½ cup of more fresh fruit, or ¼ cup of dried fruit. Note if you do not include a fruit item in your dish, we will provide an apple to go on the tray for the competition.

3 5. One Serving of Milk - will be provided for your team the night of the competition as a separate component. $.25 should be calculated into your food costs for this milk component as part of the $1.25 total meal cost. IV. Judging The cooking competition will be scored and judged based on the following criteria: *Nutrition Requirements - meal contains the basic 5 food requirements *Presentation/Motivation- At least one member of your team should be chosen to present briefly to the judges on the inspiration and process behind the dish. *Pricing Allocation-meal must meet or come in below the $1.25 cost allocation (this is for the full meal, not just the entrée). *Appearance- Is the meal plated well, variety of colors, does the meal look appetizing? *Taste- Is the dish pleasing to the taste buds, seasoned properly, do the ingredients compliment one another, was any component over or under cooked? *Food Safety- Teams must follow basic food safety procedures, work cleanly, dress clean and professionally, food must be properly handled, and proper temperatures must be followed. *Replicability-Could this dish be replicated in our district, time and labor to make for large batch cooking? The judging panel will include Director of Food Services Ann Cooper, the entire team of District Managers from the Food Services Department, and several local chefs will also be invited to participate as judges on the panel.

4 2017 Middle School IRON CHEF TEAM APPLICATION Please complete this form clearly and return it with your recipe entry form to Stephen Menyhart, Food Services District Manager, at Forms & recipes must be received by 5pm on Thursday, February 16th, 2017, for consideration. Team Name: Host School: Adult Contact: Phone Number: Team Members (2-4 students) must be enrolled in the Boulder Valley School District, and can be any combination of 6 th -8 th graders. Team Member 1 Name: Grade: Shirt Size: Team Member 2 Name: Grade: Shirt Size: Team Member 3 Name: Grade: Shirt Size: Team Member 4 Name: Grade: Shirt Size:

5 IRON CHEF RECIPE ENTRY FORM Team Name: Recipe Name: Food Cost Per Meal: Ingredients: Amount Unit/Measure Ingredient Approx. Price Instructions (Be as specific as possible in this section): Etc...