Tactical Plan. American Culinary Federation Competition. Prepared by The University of Tennessee Catering & Culinary Program CULINARY PROGRAM

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1 American Culinary Federatin Cmpetitin Tactical Plan CULINARY & CATERING PROGRAM Prepared by The University f Tennessee Catering & Culinary Prgram

Menu & Preparatin These are the main things yur judge will lk fr during the cmpetitin. Hw well yu fllw these guidelines will affect yur verall scre. Ck fr yur judge.

2 Menu & Preparatin These are the main things yur judge will lk fr during the cmpetitin. Hw well yu fllw these guidelines will affect yur verall scre. Ck fr yur judge. Cnsider his/her persnal preferences when menu planning. Use a pressure cker t decrease cking times, specifically when braising, preparing quick stcks, dry beans, etc. Make sure yu get a gd night s rest prir t the cmpetitin. Use the timelines and plating diagrams prvided. It s a gd idea t print them and bring them with yu t the cmpetitin s yu can refer t them as needed. Use the dry erase bard t plan ut yur menu. This will help yu cnsider every step f the cking and plating prcess. Use pre-prtined, pre-labeled, pre-measured dispsable cups with lids fr all measured items, such as flur, sugar, rice, etc. Ding s will decrease prep time, prevent mistakes, and allw yu t fcus n mre time-cnsuming tasks.

3 Scring Well in the Cmpetitin Planning ut yur menu and mentally preparing fr yur cmpetitin will help yu put yur best ft frward when yu walk int the kitchen. Knw wh yur judge will be. If pssible, d sme research n his/her preferences in advance. KITCHEN PRODUCTION All prducts are labeled and cvered. All cmpetitrs are wrking quickly and efficiently frm the start. Classic cking prcedures are fllwed. Different cking techniques are being used. Mirepix is brwned prperly (e.g., the rast is basted, nt just put in the ven). Butchering and fabricatin skills are efficient (e.g., tying and trussing methds are displayed crrectly). Meats have time t rest. The team leaves the kitchen in better shape than when they entered. The wrk area is clutter free (e.g., a mixer is nt taking up wrk space when it hasn t been used fr 30 minutes). The team wrks systematically n ne task at a time. Fd safety temperatures are fllwed (e.g., all prteins are placed n ice). The marinating prcess is dne crrectly. The crrect knife is used fr the crrect jb. Usable waste is stred prperly fr future use and labeled. The verall sanitatin f the wrk area is upheld (e.g., spills and debris are cleaned up quickly). Glves are used when prducts g frm hand t muth. Sanitatin slutin is the right strength. The aprn is nt used as a hand twel. Wiping twels are stred prperly and dry twels are clean. Transitins frm ne task t the next are fluid and cking times are cnsidered.

Dneness is crrect. Dishes have crrect flavr (e.g., chicken tastes like chicken, duck tastes like duck). Dishes display a high level f skill, precisin, and exactness.

4 FOOD QUALITY & TASTE Ht fds are ht and cld fds are cld. Fd has a great arma. Meats and fish are unifrmly sliced and shingled. Prtin sizes and nutritinal value are cnsidered in each serving. Dishes are cmpatible with ne anther. The menu and dishes are creative, yet practical. The menu has a thread vs. a theme. Dneness is crrect. Dishes have crrect flavr (e.g., chicken tastes like chicken, duck tastes like duck). Dishes display a high level f skill, precisin, and exactness. PANTRY PULL TIMELINE All chefs will pull their wn prduct and will have 15 minutes t d s. Additinal trips t the pantry will result in pint deductins. Pre-measuring ingredients with paper cups and using the cart t transprt items will eliminate a lt f back-and-frth.

2 Hurs, 45 Minutes Out Fabricate prteins efficiently. (Dn t frget t brine!) Brwn bnes. Marinade prteins using pressure marinade (vacuum sealer). Dice and chp vegetables.

5 Day f Cmpetitin The timeline is cmpetitin specific, but this is an example f what yu shuld expect. TIME TO COOK! 3 Hurs Out Entrée plates shuld be ht. Ht granite slabs shuld be ht. Cld granite slabs shuld be cld. Pull all prducts. Begin scaling. Start biling water fr stck. Gather large ice bind. 2 Hurs, 45 Minutes Out Fabricate prteins efficiently. (Dn t frget t brine!) Brwn bnes. Marinade prteins using pressure marinade (vacuum sealer). Dice and chp vegetables. Brwn and/r rast vegetables. Start stcks. Start srbet. Mix and bake cake. Start brittle. 1 Hur, 45 Minutes Out Prepare herb il (basil/cilantr). Prepare wine reductins. Fire braise using pressure cker. Fire water bath.

6 30 Minutes Out Fire rast. Pull braising items. Fire any quick sear items. 10 Minutes Out Pull the rest f quick fire. Duble check plating set-up. (Yur plate shuld lk crisp and precise!) 5 Minutes Out Plate starter using frzen granite slabs. Begin dessert plating using frzen granite slabs. TIME TO SERVE! Start Serve starter. Plate entrées using heated granite slabs. 5 Minutes Later Serve entrées. Finish dessert plating. 10 Minutes Later Serve dessert. Clean up the kitchen thrughly and rerganize as needed. Yu re finished! Enjy the mment and be prud f what yu ve accmplished. Make ntes f what yu ve learned, what was dne well, and hw yu can imprve befre yur next cmpetitin. DO YOU WANT TO KNOW HOW YOU WILL BE SCORED? Dwnlad an example f the judging criteria used fr a mystery basket cmpetitin t find ut where yu can earn the mst pints. Dwnlad Nw

MEALS FROM THE HEART BRUNCH/DINNER PROGRAM GUIDELINES

Page 1 f 5 MEALS FROM THE HEART BRUNCH/DINNER PROGRAM GUIDELINES Thank yu fr yur interest in ur "Meals frm the Heart" Brunch/Dinner Prgram. The Meals frm the Heart prgram gives lcal businesses, cmmunity