Skills USA District XI Skills USA Culinary Competition January 26, 2018 Culinary Competition Chair Chef Francis M. Falcon Competitors are required to prepare the following Menu of the Day items utilizing only ingredients that have been provided by themselves and/or by the technical committee. Burned or wasted items will not be replaced. Students attending the culinary competition at East Central High School (7173 FM 1628, San Antonio, TX 78263) will be dropped of at the front entrance in the school circle. After student drop off, buses will be redirected to a designated bus parking until the contest is over where upon they may reenter the bus circle to pick up students. Bring all food ingredients to support the menu of the day. Seasonings will be provided compliments of the host organizers. Menu of the Day Pan Fried Breaded Chicken Breast with Veloute Mushroom Sauce Confetti Rice Pilaf Whole Green Beans
Culinary Contest Timeline 8:30-8:45 Arrival, meet and greet 9:10-9:25 Question and Answer- - - Orientation 9:30-9:45 Station Set- up 9:45-1:15 Competition 1.00-1.15 Plating window is open 1:15-1:45 Clean- up, Pack Equipment 1:45-2:30 Lunch and Judges Feed Back to Students Kitchen must be clean prior to student lunch. Condition of a student s duty station is factored into the final score. Contact the judge for every phase of scoring: Chicken Fabrication Vegetable Cuts Chicken Stock Prep/Process, Taste Plating of Entrée Sanitation Inspection Other Contest Considerations the judges will be observing throughout the contest include: Mise en Place Standard Serving Portion Sizes Knife Sharpening Skills General Sanitation and Safety Unnecessary Waste Uniform Attire (Cap/ Toque Chef Coat Neckerchief, Pants, Dark Shoes) No Snickers, Tennis Shoes
Culinary Arts Competition Scoring Breakdown Total Possible Points: 1000 Category Value *Mise en Place Plan for the Menu of the Day 100 *Resume 50 Uniform (Professional Industry Attire) 100 Sanitation 150 Stock prep and taste (Beckon Judge) 100 Knife Skills: Vegetable Cuts (Beckon Judge) 100 Protein Fabrication (Beckon Judge) 100 Plate Presentation (Proper Portion Controls) 100 Taste 150 Professionalism: Industry Standard Presence 50 Total 1000 * (Must be handed in prior to contest)
Please take the time to read through all the instructions and recipes before starting and please be aware of the time frame for presentation of all items. All items presented after the time of notification will result negatively on final score. The use of electric tools is not permitted. The demonstration of knife and hand skill is of the utmost importance. Fabrication of Chicken: Start Broth Reduce chicken down to: 2 each French cut chicken breasts (airline cut skinless) 2 each Chicken tenderloins, whole and cleaned of membrane 2 each boneless thighs with skins 2 2 nd Joint of wing with skins Two drumsticks with skins Display to judge then proceed Yield for Chicken Broth: Approximately 1 qt. using carcass, legs, thigh bones, wing tip Knife Cuts I Tomato Concasse (blanched) cut and rough chopped ½ in 1 sm. Yellow or White Onion- - - Julienne ½ in 8-10 Fine Julienne Carrots 1/16x1/16 X1-2 in. ( save for stock 4-5 Mushrooms, sliced Thin with Head ½ cup Celery, sliced ¼ in 2-3 cloves of finely minced garlic ¼ cup Spinach Chiffonade Cut *Carrots and Potatoes Tournee. (7 equal sides with blunt ends, mix any 3. 1½ length) **Any and only three of knife cut items can garnish your plate for presentation. Display to judge then proceed Present fabricated Chicken and all knife cuts to judges for review and grading during competition.
Equipment Required: 2 Portable Gas Stove/Burner with range Bring your own fuel (4 full canisters recommended) 32 Ounce Scale or higher Knife kit Equipment Recommended: 1- ½ sheet pan 2- cutting boards that fit inside sheet pan, approximately 14 x 20 (one for chicken and one for the rest) 1- ½ sheet pan 2- ½ hotel pans; Throw away aluminum or Stainless steel optional 8- - - 3-6 oz plastic soufflé cups 3- - - 10-12 inch saute pans, Non Stick Allowed 3-3qt saucepans 2-4qt Stainless steel bowls 2-2qt Stainless steel bowls 1 set measuring cups and spoons 1- - - 8-12 inch whisk 1-1oz ladle 1-4oz ladle 1 spatula or entrée fork for sauté work 1 each: chef knife, boning knife, paring knife and steel 1 set tongs- - - 8- - - 12 inches Spoons: 1 slotted, 1 regular, two wooden Side towels or hot pads Disposable gloves Apron This list is recommended not required; bring what you need to get the contest menu completed. Required For Display: Two dinner plates 10 inch or 12 inch Use round white service plate (bone, white or ivory are acceptable; no other variations will be allowed.)
Contest Recipes Recipe for Pan Fried Breaded Chicken Breast: 1 cup of flour 2 eggs ½ cup of panko bread crumbs ½ cup of Italian bread crumbs Salt and pepper to taste Method: Step one: Take chicken breast and coat with flour Step two: Dredge coated chicken breast in beaten eggs Step three: Coat evenly with panko and Italian bread crumbs (salt and pepper to taste) Step four: Pan Fry Remaining Steps for Pan Fried Breaded Chicken Breast: ü Heat pan at appropriate temperature ü Add appropriate amount of fat (oil or clarified butter) ü Add seasoned breaded chicken breast ü Pan fry to doneness rotate for even cooking ü Remove from pan; keep warm Recipe for Mushroom Veloute Sauce 2 cups chicken stock 4 tablespoons unsalted butter, divided ½ cup mushrooms, sliced 2 tablespoons shallots, minced 2 tablespoons flour salt and pepper, to taste Directions: In a saucepan, bring the chicken stock to a boil. In a sauté pan, over medium heat, melt 2 tablespoons butter and sauté mushrooms and shallots until tender. In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn. Slowly add (Hot) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer. Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes- - - keep warm or reheat while the chicken is cooking.
Recipe for Confetti Rice Pilaf 1 tablespoon olive oil or butter 1 small onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, crushed with press Salt and pepper 1 cup long- grain white rice 1 can 14-14 ½ ounce chicken broth ¼ cup water ¼ cup fresh parsley leaves, chopped Method In 3 quart saucepan, heat olive oil on medium. Add onion, carrot, celery, garlic, ¼ teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Add rice, stirring to coat; cook 1 minute. Add broth and water to pan; heat to boiling on high. Reduce heat to low; cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender. Remove from heat; let stand, covered, 5 minutes. Fluff rice with fork; stir in parsley to serve. Makes 3 ½ cups. Recipe for Green Beans 1-1/2 teaspoons olive oil 1-1/2 teaspoons sesame seeds 1/4 pound fresh green beans, cut into 2 inch pieces 2 tablespoons chicken broth Salt to taste Freshly ground black pepper to taste Method Heat oil in a large skillet over medium heat. Place green beans in skillet. Cook, stirring, until the beans turn bright green. Add Sesame seeds do not burn. Add chicken broth, salt and pepper. Cover and cook until beans are tender- crisp, about 10 minutes. Uncover and cook until liquid evaporates.
Recipe for Basic Chicken Stock (broth) 1 pound chicken parts (average chicken carcass) 1 cup onion ½ cup celery ½ cup carrot 1 ½ teaspoons salt 3 whole cloves garlic 6 cups water ¼ cup cold water (optional) Method: Weight and measure one pound of chicken carcass and parts Place carcass in quart pan with mirepoix, and salt, garlic cloves and water Bing to boil, then reduce to high simmer and cover Skim impurities from top Check for taste Strain liquid with strainer and cheese cloth *Beckon judge to taste stock then proceed **Purchased chicken broth can be used to make veloute sauce and green beans, if needed after the judge tastes your stock.