District 2. Culinary Arts Competition

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1 District 2 Culinary Arts Competition Central High School 655 Caddo San Angelo, Texas Brandee Baird Technical Chair Committee MENU, GUIDELINES, RECIPES, AND EQUIPMENT LIST

2 SCOPE OF THE CONTEST PURPOSE To evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in culinary arts. ELIGIBILITY Open to active SkillsUSA members enrolled in programs that include culinary arts as a part of their instruction and occupational objective. STANDARDS AND COMPETENCIES For clarity of standards and competencies, refer to SkillsUSA Championships Technical Standards or Culinary Arts Contest Singles Contest and Project Guide. Both can be purchased at the SkillsUSA Store under SkillsUSA Educational Resources. KNOWLEDGE PERFORMANCE The district contest will not include a written knowledge test. CLOTHING REQUIREMENT: 1. White chef coat 2. White, black or checked chef s pants (black and white checkers only) of proper size 3. White or black closed-toe non-slip kitchen work shoes 4. White apron 5. Side towels 6. White chef hat 7. Hairnet Not Allowed: 1. No facial jewelry is allowable. 2. Earrings are not permitted even if covered by a bandage. 3. A single watch or wedding ring is the only jewelry that will be allowed to be worn during the orientation and contest periods. 4. Beards must be covered by a snood during all periods of food handling. Note: Contestants may be disqualified where improper footwear constitutes a health or safety hazard. Plain white jackets with no school logos are recommended. If needed, please cover up school logos.

3 General Guidelines 1. All contestants must be accompanied by an advisor. 2. Submit a resume to the technical chair at registration. 3. Cell phones are not permitted on the contest floor and cannot be used in place of a kitchen timer. 4. The Culinary Arts contest will begin at 8:00 a.m. 5. There will be an open question and answer session with the technical chair. All questions will be answered. Everyone will be able to hear the questions and the answers. If a contestant is late and misses this session, the questions will not be repeated or reanswered. 6. Contestants will be given 4 hours to complete the full menu, plate and present. 7. Contestants will be given a 20 minute equipment set-up time prior to competition start. 8. Each contestant will prepare two servings; one for display, one for tasting. 9. A display area will be available for students to display their completed finished products. 10. Contestants will be given a predetermined selection of all necessary food items. Due to limited supplies, spoiled or burnt supplies will not be replaced. 11. Late products will be judged but no score will be awarded. 12. All cooked products must be completed on 2 butane burners. 13. Butane will be provided by the technical committee. 14. Sharing of product is forbidden and will result in disqualification. 15. Contestants will provide all small wares needed for preparation (see included list) other equipment may be allowed if approved by the judges, made available to all contestants, and do not give an unfair advantage to the contestant. 16. Equipment can be shared with prior judge approval.

4 SkillsUSA Culinary Arts Competition Menu Chicken Vegetable Soup Sautéed Chicken Breast with Mushroom Pan Sauce Rice Pilaf Spinach and Julienne Carrots

5 Skills USA District 13 Culinary Arts Competition Scoring Breakdown Total Possible Points: 1000 Category Value Sanitation 150 Mise en Place 150 Knife Skills 100 Technical Skills/ Taste 500 Uniform 50 Resume 50 Total 1000 Tie Breaker: In the event of a tie, the competitor with the highest overall technical skills/ tasting score will be determined to be the winner. Deductions: 1. Poor/ no clean-up and reset of station and overall contest area points 2. Skills USA Uniform infraction points 3. No Resume 50 points Uniforms: 8. Must have chef coat, black or checked pants, closed-toe non-slip kitchen shoes and an apron with side towels. 9. Students may wear a chef hat, skull cap, or a paper hat for district competition. 10. Plain white jackets with no school logos are recommended. If needed, please cover up school logos.

6 SKILLS COMPONENT: VEGETABLE CUTS Prepare the following vegetable cuts and/or tasks and present for judging. These items will be used in other menu items: Minced Shallot ¼ cup Chopped Parsley ¼ Bunch Minced Onion ½ onion Minced Garlic ½ head Medium Dice Celery 1 cup Julienne Carrots ½ cup Brunoise Carrots, onion, celery ¼ cup each Thin Slice Mushroom 1 cup

7 Chicken Vegetable Soup Skill component: Stock/Clear Soup Yield: 1 to 1-1/2 Quarts Ingredients: Leg, thigh meat Water 40 oz. Mirepoix 4-6 oz Sachet 1 Vegetable oil 1 tsp. Cut vegetables for garnish Approx. 1-1 ½ cup Seasoning TT 1. Add cold water and/or pre-made broth or base to chicken bones and meat. Bring to a boil reduce to a simmer. 2. Simmer 30 minutes skimming fat and scum. 3. Add mirepoix and sachet. 4. Simmer until desired flavor is reached 5. In a separate 2-3 qt sauce or stock pot, sweat vegetables in a small amount of vegetable oil. 6. Add the vegetables in increments according to cooking time. 7. Strain 2/3 of broth, reserving meat, on top of cooked vegetables. Save the rest of the broth to use in other menu items. 8. Clean up all of the cooked chicken meat and cut or shred it as it should be added to the soup as a garnish.

8 Sautéed Chicken Breast with Mushroom Pan Sauce Skill Component: Sauté with pan sauce The Basic 9 Steps for Sauté of Chicken Breast 1. Prepare Mise en place, (flattening chicken breast to even thickness recommended) 2. Prepare chicken velouté (1 cup should be enough) 3. Heat (condition) sauté pan 4. Add small amount of fat (oil or clarified butter) 5. Add seasoned chicken breast (dredging optional) 6. Sear /turn once 7. Cook to desired doneness and golden brown color 8. Remove from pan, keep warm 9. Prepare sauce utilizing deglazed fond: Assess fat left in pan. Sauté mushrooms. Add minced shallots. Deglaze with a bit of stock or water. Add velouté. Simmer to adjust consistency. Finish sauce with cream and/or whole butter. Add back chicken to re-warm. Plate two plates with the entrée, starch and vegetable accompaniment.

9 Starch Accompaniments for Sautéed Entrée Skill Component: Rice Pilaf Yield: 2-4 portions Ingredients: Fat (butter, oil) Mirepoix Long grain rice Chicken stock or broth Salt and pepper 1-2 Tbsp as desired 1 cup 1 ½ - 2 cups TT Method: 1. Heat a heavy gauge pot on medium heat and add the fat. 2. Sweat onion in the fat until translucent. 3. Add rice; toast the rice lightly. 4. Add stock or broth. Bring to a boil. Reduce to a very slow simmer and cook covered until done. 5. Add seasonings. 6. Fluff with a fork and serve.

10 Vegetable Accompaniments for Sautéed Entrée Skill Component: Vegetable Cookery Yield: 2 servings Ingredients: Spinach (Cut as desired and/or practical) 6-8 ounces Olive/canola oil Garlic as desired Salt and pepper as needed Instructions: Using proper cooking technique for vegetables, prepare a sufficient amount for two (2) portions. Skill Component: Glazed Vegetables Yield: 2 portions Ingredients: Julienne Carrots Butter Sugar or honey Stock Salt to taste Pepper to taste ½ oz 1 T 1 oz Instructions: 1. Place carrots in pan with butter, sugar, and stock 2. Cover with a parchment paper and bring to a simmer 3. Simmer until vegetables are tender and they are glazed 4. Adjust seasoning

11 Equipment and Materials Supplied by the technical committee: All ingredients 2 canisters of butane Supplied by the contestant: Measuring spoons Mixing bowls Thermometer wipes Liquid measuring cups Sanitize bucket Thermometer Dry measuring cups Tongs Plastic wrap (if needed) Knives (Chef, paring) China Cap/Colander Apron Liquid Bottles 2-cutting boards Side towels or hot pads 2-sheet pans (½ ) Foil (if needed) Kitchen towels 2-Single-burner butane stoves Pen and Pencil Timer(s) Ramekins Parchment paper Ladles Tasting spoons Whisks Cutting boards Disposable Gloves Sauté pans Vegetable peeler Spatulas Sauce pans 2 Butane burners 15-4 oz plastic soufflé cups (for Cooking Spoons: 1 slotted, 1 all vegetable/herbs) For Display: Two dinner plates, inch (Please choose round white service ware) basting, two wooden For Display: Two rimmed soup bowl, 8 10 oz. (Please choose round white service ware) ** No glass equipment is allowed with the exception of dinnerware. Note: Any equipment not listed here may not be allowed by the judges if it is deemed to be advantageous to the student. Feel free to bring any other simple kitchen equipment. Edits made to these guidelines will be minimal and will be communicated as soon as they are made. Check for updates!

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