2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego

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1 Family, Career and Community Leaders of America 2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego Teams will be transported by bus from the Convention Center to the competition site on Wednesday, July 6. Teams are required to attend the Sunday, July 3 participant orientation, 6:00-7:00 PM. Menu Selected for Competition - Menu #1 (included in this document) Per Team 1 Wire Whisk 1 Heat Resistant (Silicone) Spatula 1 Bi-metallic or instant read thermometer* 1 set dry measuring cups 1 set liquid measuring cups 4 side towels 1 set measuring spoons 1 Slotted turner or metal spatula Per Participant Knife Kit (contents should be standard based on school s requirements, but must include at least 1 Paring Knife and 1-8 or 10 Chef Knife) General Information The items listed above are required for implementation of the selected menu. All necessary large equipment will be provided. Only items on the list may be brought to the event. No electrical tools are allowed to be brought to the competition. Take care when packaging or packing equipment for shipment. If breakage occurs, the participant is responsible for any replacement. Any additional equipment required will be provided at the time of the event by the host institution. *If your state Culinary Arts laws require you to carry a meat thermometer while preparing food, you will be permitted to do this during the competition. Evaluators will not deduct points from those who do not, since these are not industry-wide standards. Latex and non-latex gloves will be available on site. Call the airline you are traveling with to determine specific packing regulations for your equipment. (e.g. Knives are not allowed in carry-on luggage.) Please with any questions.

2 PARENTAL CONSENT FORM Family, Career and Community Leaders of America, Inc Association Drive Reston, Virginia All Culinary Arts STAR participants must fill out the parental consent form and bring it to the mandatory Orientation Session on Sunday, July 3. All medical information must be complete and accurate. Failure to do so may result in disqualification. has my permission to receive medical treatment by a physician should an illness or minor accident occur while participating in the Culinary Arts STAR Event with the national Family, Career and Community Leaders of America. The following information may be helpful if such a situation arises: Our family physician is: Phone ( ) (include area code) Physician's address: Known allergies: Special medical conditions that should be noted: Special medication currently taking: Prescription number and pharmacy for special medication currently taken: Contact in case of emergency: Comments: Insurance Company: Identification #: Group #: Location of Card: Insurance Company Phone Number: ( ) I have read and consent to the above. (Signature of Parent) (date) (Signature of Participant) (date)

3 2016 Culinary Arts STAR Events Menu National Leadership Conference Recipes provided by The Art Institute of California - San Diego 7650 Mission Valley Road, San Diego, CA MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Roasted Red Bliss Potatoes Green Beans and Mushrooms Classic French Crepes with Berries and Cream* *See recipe edits on page 6 1 of 6

4 Garden Salad with Vinaigrette Dressing Vinaigrette 4 Tablespoons Olive Oil 2 Tablespoons Red Wine Vinegar ½ teaspoon Minced Garlic Salt and Pepper Salad 1 cup Romaine and/or Summer Lettuces, bite sized pieces ½ cup Roma Tomatoes, medium dice ½ cup Cucumber, sliced ½ cup Carrot, julienned ½ cup Red Bell Pepper, medium dice Optional, Cheese and Fresh or Dried Herbs 1. Create the vinaigrette and add salt and pepper to taste. 2. Toss salad ingredients with vinaigrette. 3. Arrange salad and serve immediately. 2 of 6

5 Classic Steak Diane 2 6 oz. or 1 12 oz. Beef Tenderloin (or similar), well-trimmed and pounded to ¼ thickness* 2 teaspoons Olive Oil 3 Tablespoons Clarified Butter 1-2 Tablespoons Shallots, finely chopped 1 Tablespoon Dijon Mustard ¼ cup Beef Stock Small bunch Fresh Parsley, finely chopped Salt and Pepper 1. Trim and pound steaks to ¼ thickness. 2. Drizzle olive oil onto the steaks and massage into the steaks. 3. Chop shallots and parsley, reserve. 4. Sauté steaks in 1 to 2 Tablespoons of clarified butter over medium high heat for a couple of minutes per side. Remove steaks and reserve. 5. Turn heat to medium low, add more butter to the pan and stir in the shallots. Stir for 1 to 2 minutes. Add mustard and ¼ cup of beef stock to pan with shallots. Reduce the liquid by half by sautéing for a few minutes. Add more stock if the sauce is too thick. 6. Return steaks to pan just long enough to heat through and cook to a medium rare. 7. Plate steaks with sauce, garnish with parsley. *Beef tenderloin may be purchased as a 12 ounce medallion and trimmed into 2 3 ounce medallions per portion. 3 of 6

6 Roasted Red Bliss Potatoes ¼ pound Baby Red Bliss potatoes, cleaned 1/8 cup Olive Oil 2 Tablespoons Fresh Parsley, minced 1 Tablespoon Fresh Rosemary, minced 1 Tablespoon Garlic, minced ½ teaspoon Kosher Salt ½ teaspoon Black Pepper 1. Par-boil potatoes for about 5 minutes in appropriate amount of water. Strain. 2. In a small bowl, mix parsley, rosemary, garlic, salt and pepper, and olive oil to taste. Add potatoes and toss to distribute evenly. 3. Preheat oven to 350 degrees. 4. Put potatoes on a roasting tray. Roast uncovered for minutes, or until potatoes are soft inside, and crispy and golden brown outside. 4 of 6

7 Green Beans and Mushrooms 6 ounces Green Beans, untrimmed 1/2 ounce Butter 1 ounce Onion, ¼ inch dice 2 ounces Mushrooms, thinly sliced Salt White Pepper 1. Blanch the beans in boiling salted water for 6 to 8 minutes, until al dente. Remove and shock in an ice-water bath. 2. Preheat a medium sauté pan over medium heat. Melt the butter in the heated pan. Add onion and sweat until translucent, about 2 minutes. 3. Add the mushrooms and cook over medium heat until the mushrooms are completely tender and their moisture has cooked away, 6 to 8 minutes. 4. Toss in the beans and season with salt and white pepper. Heat until the beans are hot, 2 to 3 minutes. 5 of 6

8 Classic French Crepes with Berries and Cream Crepes 1/3 cup Whole Milk 3 Tablespoons All Purpose Flour 1 Egg Berries and Cream 1 cup Heavy Cream 1 pinch Granulated Sugar 1 cup Thinly sliced strawberries or other assorted berries* Powdered Sugar, for garnish 1. Mix milk, flour and egg together until well blended. Strain until smooth.* 2. Pour batter onto lightly greased frying pan. Tilt pan to spread evenly. 3. Flip over to cook other side. Remove from pan. 4. Whip heavy cream and add granulated sugar.* 5. Fill crepes with sliced berries.* 6. Garnish with additional berries, piped whipped cream and powdered sugar.* *Edits added for National Leadership Conference 6 of 6

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