CULINARY ARTS COMPETITION Additional information

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Cornelius Robbins
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13 th 18 th Nvember 2017 CULINARY ARTS COMPETITION Additinal infrmatin INGREDIENTS LIST MYSTERY BASKET Ingredients Quantitites PER TEAM Unit Mesure Beverages PALM BEER (duble) 1,000 BOTTLE PALM BEER

1 13 th 18 th Nvember 2017 CULINARY ARTS COMPETITION Additinal infrmatin INGREDIENTS LIST MYSTERY BASKET Ingredients Quantitites PER TEAM Unit Mesure Beverages PALM BEER (duble) 1,000 BOTTLE PALM BEER (n alcl) 1,000 BOTTLE Crnet beer 1,000 BOTTLE Rdenbach and Rdenbach Vintage beer 1,000 BOTTLE Red wine 1,000 BOTTLE COMMON TABLE white wine 1,000 BOTTLE COMMON TABLE Nilly Prat vermute 1,000 BOTTLE COMMON TABLE Prt Tawny wine 1,000 BOTTLE COMMON TABLE Sausages and Charcuterie Bacn 0,150 KG Armatic Herbs Lemngrass 0,050 KG COMMON TABLE Criander 0,050 KG COMMON TABLE Basil 0,020 KG COMMON TABLE Rsemary 0,020 KG COMMON TABLE Parsley 0,020 KG COMMON TABLE Chives 0,020 KG COMMON TABLE Mint 0,050 KG COMMON TABLE Dill 0,010 KG COMMON TABLE Thyme 0,010 KG COMMON TABLE Bayleaf 0,010 KG COMMON TABLE Sage 0,020 KG COMMON TABLE Tarragn 0,020 KG COMMON TABLE Fruit Orange 1,000 KG Lime 3,000 PIECES Cnference pear 2,000 PIECES Culinary Arts Cmpetitin 1

2 13 th 18 th Nvember 2017 Meat sweatbread 0,200 KG smkedham "ganda ham" 0,1 KG Fish Mussels with shell 12 PIECES Vegetables Shitake mushrms 0,150 KG Ginger rt 1,000 PIECE Leek 0,100 KG Red nin 0,150 KG Shallt 0,150 KG Garlic 0,050 KG Sweet ptates 0,200 KG Fennel (bulb) 1,000 PIECE Watercress 0,100 KG Celeriac bulb 2,000 PIECES Chilies (fresh) 1,000 PIECES Currant tmates 0,150 KG Zucchini 0,150 KG Lemn 0,150 KG Peas (frzen) 0,150 KG Salicrn 0,050 KG Shis spruts 0,050 KG parsnip 0,100 KG leek 0,100 KG chicry 0,100 KG cauliflwer 0,150 KG brcly 0,150 KG pumpkin butternut 0,200 KG salsify 0,150 KG Milk Prducts Sur cream 40% 1,000 LT Full Milk 1,000 LT Flat cheese 0,200 KG Butter 0,150 KG Culinary Arts Cmpetitin 2

3 13 th 18 th Nvember 2017 Dry Spices & seasning Prvence herbs 0,020 KG TO SPLIT Strpkes mustard 0,100 KG TO SPLIT Criander seeds 0,020 KG TO SPLIT walnuts 0,200 KG TO SPLIT Black pepper 0,010 KG TO SPLIT Table salt 0,100 KG TO SPLIT Sea salt 0,050 KG TO SPLIT Paprika 0,150 KG TO SPLIT Bay leave 0,010 KG TO SPLIT Oils & vinegar Balsamic vinegar 0,150 JUG COMMON TABLE Extra virgen live il 0,300 LT Unflavur il 0,300 LT Sunflwer il 0,200 LT Stre Pistachi nuts 0,100 KG Fennel seeds 0,010 KG COMMON TABLE Tabasc sauce 0,050 KG COMMON TABLE Wrcestershire sauce 1,000 JUG TO SPLIT Basmati rice 0,150 KG COMMON TABLE Wn tn skins frzen 0,050 KG Brwn sugar 0,100 KG COMMON TABLE Pastry Flur 0,200 KG COMMON TABLE Baking pwder 0,050 KG COMMON TABLE Crnstarch 0,100 KG COMMON TABLE Hney 0,100 KG COMMON TABLE Sesame seeds 0,020 KG COMMON TABLE fresh east 0,020 KG Chclat Satng Callebaut 72,2% 0,200 KG Chclat Arriba Callebaut 25,5% 0,200 KG Chclat nibs 0,100 KG Cacau pwder 0,050 KG puff pastry 0,150 KG Cacau butter 0,100 KG Eggs Eggs 6,000 UNIT Quail eggs 6,000 UNIT Culinary Arts Cmpetitin 3

4 13 th 18 th Nvember 2017 Textures SOSA Agar agar 1 BOX TO SPLIT Gelan 1 BOX TO SPLIT Lecitine 1 BOX TO SPLIT Xantana 1 BOX TO SPLIT Culinary Arts Cmpetitin 4

5 13 th 18 th Nvember 2017 Infrastructure List INFRASTRUTURE LIST PER SHIFT Ttal Req. Qty Size Mdel OBS GENERAL INSTALLATIONS: Lckers 35 Men s bathrm 1 Girl s bathrm 1 Kitchens 5 300*300 Individual Beamer 1 Meeting rm 1 90m2 Chairs 80 Blind tasting rm 1 900*900 Tables 6 130*90 Chairs 6 Flipchart /Writer whitebard 1 Clck, large digital display 2 Or, ne per kitchen CLEANING SUPPLIES Cleaning set 5 Paper twels 5 Recycling bin 5 Hand sanitizer slvent free 5 Dustbin & Lid 70 lts 5 Kitchen chemicals (fr washing and cleaning) 5 Paper twels (big rll) 5 Waste paper bin 5 HEALTH & SAFETY Fire extinguisher ABC 5 First aid kit 1 Fire extinguisher blanket 2 Culinary Arts Cmpetitin 5

6 13 th 18 th Nvember 2017 WORKSHOP INSTALLATIONS Wrk tables, stainless stell with 2 shelves underneath *600 Duble sink with ht and cld water 5 Fridge (multiple nrmed shelving) 5 Cmbi steamer, GN 1/1 with multiple shelving 5 1 per team Stve/ring ck tec inductin hb 5 Plastic bx with lid, dispsable different size 150 General purpse bwl 0,5 lt 5 General purpse bwl 1 lt 5 General purpse bwl 1,5 lt 5 General purpse bwl 2 lt 5 Chinis 20 cm 5 Gastrnrm pan 1/2 GN 10 Baking rack GN 1/2 GN flat 10 Thermmeter cmpetitin 5 Cutting bard set (5 bards) 500*300 5 Hand blender Dynamic 2 Electrnic scale with 5 gr incremente scale, 2 kg 2 Sieve set (12, 16 cm) 5 Tinned cnical strainer 14 cm 5 Whisk set (20cm, 24 cm) 5 Ladle set (0,1 L, 0,6 L) 5 Measuring cup 1 Lt 5 Piping bag, dispsable, case 2 8 wden spn 5 10 wden spn 5 GN baking silicne sheet 5 Whip siphn 250ml 5 Rnner machine 2 Pacjet 1 Latex glve bx 10 Pasta machine 2 Waffles machine small 5 Fil prducts saran wrap, aluminium, parchement paper 10 Frying pan set (26 cm, 32 cm) 5 Sautese set (1,7 lt, 2,5 lt) 5 Cking pt set (1 lt, 2 lt, 4 lt) 5 With 4 rings per kitchen 1 per tw teams Culinary Arts Cmpetitin 6

7 13 th 18 th Nvember 2017 Icecube machine 1 Deepfryer, tabletp versin 2 3 lts Freezer cabinet 200 lt 1 Mixer machine 2 Tng, stainless steel 5 Salamander 1 Slicing machine 1 Kenwd pr mincer 1 Micrwave ven 1 Blast freezing unit 1 Vaccum pack machine (+ vaccum bags) 1 Trch burner cassette 1 Orange juice machine 1 Or manual Butcher string, twine 2 Rectangle plate 20 Plate ca 32 cm 20 Mini sauce bat 120 ml 20 Sht glasses 7 cl 30 Please check Small ramequins 30 Please check Saucer 20 Frks 100 Knives 100 Spns 100 Dispsable plastic spns 500 Chefs hats (Papper hats) 50 Culinary Arts Cmpetitin 7

8 13 th 18 th Nvember 2017 Imprtant ntes: Cmmunicatin/language test:. Teammates will test each ther n English language skills. (Teams may start the wrk plan and use it as language/ cmmunicatin test) If there is a prblem due t pr cmmunicatin, members are required t ntify the jury wh will check that claim and exclude the team member whse knwledge des nt meet the required level. Cmplaints n this tpic will nt be accepted in the further curse f the cmpetitin. Mystery basket ingredients (except main ingredients and prteins) and kitchen equipment s will be published n the fficial AEHT website, tw mnths prir t the cmpetitin. Changes f the ingredients published earlier culd be pssible due t supplying prblems; The mystery basket ingredients will be annunced nly at the briefing; After the annuncement f the mystery basket, each team will have 2 hurs t cmpile the wrk plan fr a tw-curse menu cmpsed by a Finger Fd plate and a Main Curse. During this time external cntact is prhibited; As mandatry techniques cmpetitrs shuld: Use ne sus vide technique (cking temperature t be define nly during the briefing); Use the siphn technique and the pacjet Use as a base the Belgian waffle recipe and create a salty recipe with the traditinal presentatin As bligatry ingredients cmpetitrs shuld use: Chclate frm Callebaut (cmpetitrs chice amng ingredients list) t be use in the main curse Palm beer, Crnet r Rdenbach t be use in a sauce (bligatin t use it at least n the main curse / n finger fd plate cmpetitrs chice) Research is limited t students wn textbks and persnal ntes. N bks will be supplied; As sn as the menu is cmpleted and written n fficial menu templates (BOLD LETTERS) it must be submitted t the judges with a brief menu descriptin (recipe card) and the ingredients claim stating quantities needed. It will then be signed by bth the cmpetitrs and judges; The submitted menus are final and may nt be mdified; Cmpetitrs will be allwed t familiarize themselves with the cmpetitin area; Ttal time f the practical part f the cmpetitin: 3 hurs. Time table fr each curse will be prvided and must be respected; Cmpetitrs must wear their full prfessinal unifrm and safety shes; All equipment will be prvided fr with the exceptin f prfessinal knives which must be brught by each f the cmpetitrs; Students are allwed t bring small equipment and material (maximum 6 per team); Culinary Arts Cmpetitin 8

9 13 th 18 th Nvember 2017 Teams will be respnsible fr the quality and whlesmeness f the fd they prcess and fr ensuring that the principles f HACCP are respected; All elements f the finished dishes must be edible. Cmpetitin Timetable Graphic 30th AEHT ANNUAL CONFERENCE & COMPETITIONS 13th 18th Nvember 2017 D1 - Nvember 13th - Judges Briefing 19H00 Judges Briefing (MEETING CENTER PERMEKE) Teams Draw Judges draw Other issues D2 - Nvember 14th - Cmpetitrs Masterclasses, Briefing and written wrk plan 09H00 10H00 11h00 12h00 MASTERCLASS (MARCUS HALLGREEN) MASTERCLASS BEER (PALM BEER) MASTERCLASS CALLEBAUT CHOCOLAT 14H00 14H30 14H45 15H15 17H15 Cmpetitrs Briefing (30 minutes) Language Knwledge test (15 minutes) BETWEEN TEAM MEMBERS Visit t the kitchens and check all equipment and ingredients (30 minutes) Wrk plan (2 hurs) - Write the 2 curse menu (BOLD letters) D3 - Nvember 15th - Practical tasks 08H30 08H45 09H00 09H00 11H15 11H25 11H30 11H45 11H45 12H00 Briefing - Teams 1 t 5 Setup f the kitchen Start cmpetitin 1st service time - Finger Fd plate 2nd service time - Main Curse Cleaning and end f cmpetitin Feedback frm Judges with each team 11H45 12H00 12H15 12H15 14H30 14H40 14H45 15H00 15H00 15H15 Briefing - Teams 6 t 10 Setup f the kitchen Start cmpetitin 1st service time - Finger Fd plate 2nd service time - Main Curse Cleaning and end f cmpetitin Feedback frm Judges with each team D4 - Nvember 16th - Practical tasks 08H30 08H45 09H00 09H00 11H15 11H25 11H30 11H45 11H45 12H00 Briefing - Teams 11 t 15 Setup f the kitchen Start cmpetitin 1st service time - Finger Fd plate 2nd service time - Main Curse Cleaning and end f cmpetitin Feedback frm Judges with each team 11H45 12H00 12H15 12H15 14H30 14H40 14H45 15H00 15H00 15H15 Briefing - Teams 16 t 20 Setup f the kitchen Start cmpetitin 1st service time - Finger Fd plate 2nd service time - Main Curse Cleaning and end f cmpetitin Feedback frm Judges with each team Culinary Arts Cmpetitin 9

10 13 th 18 th Nvember 2017 Marking Sheet 30TH AEHT ANNUAL CONFERENCE & COMPETITIONS 13 th - 18 th Nvember 2017 Team number Kitchen number Wrk Hygiene 10 JURI 1 JURI 2 JURI 3 THE JURI Persnal Hygiene Unifrms crrect and clean Hands 3 JURI PRESIDENT ( 0-0,5 ) Tasting with fingers ( 0-0,5 ) Bad habits JURI 1 Wrk Statin Hygiene Benches & flr - clean and tidy Wastage - energy - fuel, envir wastage, recycling Burnt & spilage Kitchen Preparatin/Presentatin 7 ( 0-3 ) JURI 2 Sub-ttal JURI 1 JURI 2 JURI 3 JURI 1 JURI 2 JURI 3 Use f mandatry techniques and ingredients 10 Culinary skills demnstrated Sus vide Fd preparatins skills ( 0-8 ) Siphn Organisatinal skills Pacjet Crrect elements (dish meets criteria) ( 0-3 ) Salty Belgian Waffle JURI 5 Crrect prtin size ( 0-3 ) Chclat frm Callebaut Clean plates (n spills, fingerprints) Palm beer, Crnet r Rdenbach Sub-ttal Mistery ingredients JURI 6 0 Sub-ttal JURI 3 JURI 4 Interpersnal skills - Teamwrk Cmmunicatin between participants Equal distributin f tasks in the team Mtivatin f the team 10 JURI 1 JURI 2 JURI 3 JURI 7 ( 0-4 ) ( 0-4 ) JURI 8 Sub-ttal Blind Tasting 1 st Curse - AMUSE BOUCHE Presentatin and Visual Appeal Style and Creativity Taste - Individual flavurs Taste - Cmbined harmny Texture - all cmpnents 20 JURI 1 JURI 2 JURI 3 JURI 4 JURI 5 JURI 1 JURI 2 JURI 3 JURI 4 JURI 5 Blind Tasting 2nd Curse - MAIN COURSE ( 0-4 ) Presentatin and Visual Appeal Style and Creativity ( 0-4 ) Taste - Individual flavurs ( 0-4 ) Taste - Cmbined harmny ( 0-3 ) Texture - all cmpnents Sub-ttal Sub-ttal TOTAL MARKS 0,00 Culinary Arts Cmpetitin 10

13 th 18 th Nvember 2017 Marking Sheet Technical JURY 30TH AEHT ANNUAL CONFERENCE & COMPETITIONS 13 th - 18 th Nvember 2017 JURY CODE JURY NAME JURY COUNTRY KITCHEN 1 2 3 4 5 Wrk Hygiene 10 TEAM Nº

11 13 th 18 th Nvember 2017 Marking Sheet Technical JURY 30TH AEHT ANNUAL CONFERENCE & COMPETITIONS 13 th - 18 th Nvember 2017 JURY CODE JURY NAME JURY COUNTRY KITCHEN Wrk Hygiene 10 TEAM Nº TEAM Nº TEAM Nº TEAM Nº TEAM Nº Persnal Hygiene 3 Unifrms crrect and clean Hands ( 0-0,5 ) Tasting with fingers ( 0-0,5 ) Bad habits Wrk Statin Hygiene 7 Benches & flr - clean and tidy Wastage - energy - fuel, envir wastage, recycling ( 0-3 ) Burnt & spilage Sub-ttal Kitchen Preparatin/Presentatin 25 TEAM Nº TEAM Nº TEAM Nº TEAM Nº TEAM Nº Culinary skills demnstrated Fd preparatins skills ( 0-8 ) TECHNICAL JURY Organisatinal skills Crrect elements (dish meets criteria) ( 0-3 ) Crrect prtin size ( 0-3 ) Clean plates (n spills, fingerprints) Sub-ttal Interpersnal skills - Teamwrk 10 TEAM Nº TEAM Nº TEAM Nº TEAM Nº TEAM Nº Cmmunicatin between participants ( 0-4 ) Equal distributin f tasks in the team ( 0-4 ) Mtivatin f the team Sub-ttal Use f mandatry techniques and ingredients 10 TEAM Nº TEAM Nº TEAM Nº TEAM Nº TEAM Nº Sus vide Siphn Pacjet Salty Belgian Waffle Chclat frm Callebaut Palm beer, Crnet r Rdenbach Mistery ingredients Sub-ttal NOTES: Culinary Arts Cmpetitin 11

12 13 th 18 th Nvember 2017 Marking Sheet Blind Tasting JURY 30TH AEHT ANNUAL CONFERENCE & COMPETITIONS 13th - 18th Nvember 2017 JURY CODE JURY NAME JURY COUNTRY Blind Tasting 20 KITCHEN LETTER LETTER LETTER LETTER LETTER 1 st Curse - AMUSE BOUCHE Presentatin and Visual Appeal Style and Creativity Taste - Individual flavurs ( 0-4 ) ( 0-4 ) BLINDTASTING JURY Taste - Cmbined harmny ( 0-4 ) Texture - all cmpnents ( 0-3 ) Sub-ttal Blind Tasting 25 2 nd Curse - STARTER Presentatin and Visual Appeal KITCHEN LETTER LETTER LETTER LETTER LETTER Style and Creativity Taste - Individual flavurs Taste - Cmbined harmny Texture - all cmpnents Sub-ttal NOTES: Culinary Arts Cmpetitin 12

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

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