2016 Missouri Secondary Culinary Arts Contest

Transcription

1 2016 Missouri Secondary Culinary Arts Contest Pre-Contest/Contest: Friday, April 1 Columbia Area Career Center High School Culinary Arts Contest Page 1 of 14

2 Please read the following information carefully! Due to the same day Pre-Contest meeting and Contest and in effort to gain more competition time, the majority of the contest questions will be handled via . Please review the contest packet and address any concerns or questions to Paul Santaularia at by March 11, A composite sheet answering all submitted questions will be posted to the LSTC website by March 18 The Pre-Contest meeting will be limited to judges introductions, station assignments, and limited questions. Station assignment will be made during the pre-contest meetings. We have provided an Excel format a spreadsheet of the day s planned rotations on the LSTC Website along with the pictures and/or video of the kitchens and equipment for your review. Please be sure to view the website for updates. If it is not there, please be patient In keeping with the Post-secondary national competition the post-secondary competitors will compete in a mystery basket style competition on Thursday March 31at 12:00 instead of Friday.. The PS competitors practice list are included with this document. The Mystery Basket final contest ingredient list will be posted with other contest updates on Friday March 18 th.. The pre-contest meeting for PS will begin at 12:00. p.m. with the contest beginning at 12:30 with an expected end time of 4:00 +/-. We will be looking for judges not involved with the schools competing. If you are interested please give me a call. Looking forward to another great contest! High School Culinary Arts Contest Page 2 of 14

3 SkillsUSA Culinary Arts Contest April 1, 2016 Judging Categories A. Sanitation, Professionalism & Mise en Place There will be floor judges that will critique A. Basic organization B. Cleanliness C. Sanitation procedures D. Uniform as per Technical Standards Contestant must provide own toque/hat B. Skill Components: 1. Vegetable Cuts and preparation 2. Protein Fabrication 3. Herb, Spice and Equipment Identification 4. Various Skill components 5. Breakfast, Appetizer and/or Hors d oeuvre 6. Soup 7. Salad / Emulsion Dressing 8. Entrée including Starch, Vegetables & Sauce/s 9. Seasoning C. Tasting - 1 plate of each course will be delivered to the Tasting Judges. We use a double blind scoring system D. Presentation - 1 plate of each course will be delivered to the presentation area for critique and photos. High School Culinary Arts Contest Page 3 of 14

4 GENERAL INSTRUCTIONS Upon receipt of this packet students and/or advisors may address any contest questions to Paul Santaularia at by Friday March 11th. A compilation of all questions with answers will be submitted to the group via the Linn State SkillsUSA website link. During Orientation for the Contest, a member of the Technical Committee will review the contest packet with you. Before the Contest, carefully study the contest packet: You may bring a: Food List and/or a Preparation and Cooking Schedule designed by you for each kitchen area to be ready during the specific windows identified during the orientation of this contest. You may not bring photos of completed products Clean as you go! Your Sanitation/floor Judges will be scoring you on your sanitation habits and the cleanliness and organization of your contest area during the competition but also your ability to leave your station sanitized and re-set for the next contestant. In addition to your individual station, each contestant will be expected to assist in the overall clean-up of the contest area. Failure to leave your station re-set and assist with clean-up of the entire facility will result a deductions on your overall sanitation score. If you do not understand this item, please ask for clarification. All recipes are considered as guidelines. If you feel you need more or less of a particular item listed it is the contestant s discretion to modify the recipe within reason. Modifications by contestant must be within classical/industry expectation. The contest is designed to be an evaluation of classical technique; please remember that technique must come before creativity. Be considerate of specific items i.e. If the contest is requesting carrot for your vegetable and you serve green beans you would not receive points for your vegetable. Please use only as much of each ingredient as is necessary. Return unused portions to the supply tables. You will present one (1) tasting plate to the Tasting Judges and one (1) presentation plate. Raise your hand and ask for assistance if there is anything that you do not understand. Technical questions to judges cannot be specific how do I. Judges may stop your progress at any time if they feel you are not operating in a safe or sanitary manner. i.e. Fires on stoves, cross-contamination issues. High School Culinary Arts Contest Page 4 of 14

5 SPECIFIC INSTRUCTIONS Contestants will be assigned a number/color/group identifier (with start location) at precontest meeting Contest specifics, menu, directions and timeline subject to change without notice due to availability of product or other unforeseen events. Disjointing/portioning of whole chicken (cover/label/refrigerate) 2 Frenched/Airline breasts tender intact, 1 leg/thigh portion, separated 1 leg/thigh portion, attached - boneless/skin-on Vegetable cuts and preparation(prepare/present as instructed, cover/label & refrigerate as needed Preparation of Fish/Seafood appetizer as described in the recipe (prepare/present as instructed) Preparation of dressed Salad with a side of dressing for tasting (prepare/present as instructed) Preparation of soup (prepare/present as instructed) Preparation of entrée with two vegetables, starch and sauce and side of sauce (prepare/present as instructed) Execution of various listed skill components (judged at station or at assigned location as instructed) Flight I (order of contest) Timed Chicken butcher and knife cuts Transfer to RBHS to complete Appetizer and Soup, Judges Critique Clean Eat Lunch Return to CACC to complete PDP Complete Salad and Entrée components Flight II (order of contest) Complete PDP exam Timed Chicken Butcher and Knife Cuts Stay in CACC Kitchen to prepare Salad and Entrée Portions Clean, Judges Critique and Eat Lunch Proceed to RBHS to complete Appetizer and Soup components Clean, Judges Critique Return to CACC to assist in kitchen clean-up and final words High School Culinary Arts Contest Page 5 of 14

6 Rock Bridge Timeline + 45 minutes Appetizer + 1:30 minutes Soup Clean, Critique, Eat Lunch + 2:00 hours return to CACC Cooking in this kitchen will be performed on a single-unit induction burner. CACC timeline + 1:00 hour Salad + 2:00 hours Entrée with Accompaniments + 2:15 Clean, Critique, Eat Lunch + 2:30 transfer to Rockbridge Windows will be open 5 minutes before and will be closed 5 minutes after stated times. Items may be turned in early but will not be judged until the window opens. Contestants may turn items in up to 5 minutes after window closes with an automatic 25% point deduction. Items received more than 5 minutes late will not be judged and will receive a score of -0-. We use a count-up clock as the official clock. EX. If your soup is 1:00 that is 1 hour after you start. High School Culinary Arts Contest Page 6 of 14

7 SKILLS COMPONENT: Chicken Fabrication Each contestant will have 1 chicken to fabricate and should execute the following: 1. Two Frenched /airline breasts The breast should be skin on and boneless, except for the first bone of the wing, which should have the meat cleaned off the knuckle and the tenderloin attached. 2. One Leg/thigh portion (NOT separated) skin on and boneless 3. One Leg - skin on and bone in 4. One Thigh portion skin on and bone in 5. Carcass, trim and bones to be used for stock SKILL COMPONENTS: Vegetable cuts / Miscellaneous Prepare the following vegetable cuts and/or tasks and present for judging: R Rock Bridge; C Columbia Area Career Center Apple ½ c. R* Julienne (acidulated water provided) Salad Bell Pepper ½ R* Paysanne Soup Celery 1 rib ea. R* Bias Soup Citrus Lime 1 ea. C* Suprême Appetizer Carrot ½ c C* Oblique Vegetable Carrot ½ c C* Julienne Appetizer Tomato 1 ea C Concasse (may be cut into strips) Starch Butter C Clarify 1 pound general Onion ½ ea. C * Small Dice Soup Spinach Leaves 6 ea. C * Chiffonade Starch Garlic - 2 ea. C * Paste Various Broccoli Stalk 3 ea. C * Tourne Entree * Items will be prepared as part of the timed Knife Skills component High School Culinary Arts Contest Page 7 of 14

8 CONTEST MENU Appetizer: Buffalo Chicken Filled Wonton Soup: Gumbo Salad: Kale Waldorf Salad Entrée: Breast of Chicken Paprika (#3152 Escoffier Dish) (121 Sauce) Spinach, Garlic & Parmesan Farro Glazed Carrot & Broccoli High School Culinary Arts Contest Page 8 of 14

9 Skill Component: Stock production CHICKEN STOCK Yield: 1 Qt Ingredients: Chicken bones and trim Water Mire Poix Sachet from your fabricated chicken 1 ½ Quarts 4 oz 1 ea 1. Add cold water to chicken bones and meat. Bring to a slow simmer. 2. Simmer 30 minutes skimming as necessary. 3. Add mirepoix and Sachet at appropriate intervals. 4. Simmer until desired flavor is reached. 5. Strain and degrease use as needed. High School Culinary Arts Contest Page 9 of 14

10 Appetizer : Buffalo Chicken Wonton Ingredients : 1 c Chicken, cooked and shredded ½ c. Shredded cheese ½ c Cream Cheese 2 T Diced green chilies, drained 1 T Green onions, mince 1 T TT Franks Hot Sauce TT Season to taste 4 ea 8 Wonton Wrappers Mix the above ingredients Place ¼ c. into center of wrapper wipe edges with water or egg whites Roll into desired shape Ranch Avocado Dipping Sauce ½ c Ranch salad dressing ½ ea. Ripe avocado, peeled and mashed 1 T Cilantro 1 t Lime zest TT Season Mash avocado and mix with dressing season to taste. Garnish: Blue cheese, Celery, Carrot, Choice of other items from common table/s Instructions 1. Preheat oven to Brush a small amount of Oil onto each roll and cook in oven until lightly toasted and hot. 3. You may have to turn them 4. Present on plate as desired with dressing on the side. High School Culinary Arts Contest Page 10 of 14

11 Salad : Skill Component: Vinaigrette, emulsified dressing (mayonnaise), vegetable cuts Kale-Waldorf Salad Ingredients : 1 ea. Apple - Julienne ¼ c. Celery Bias cut 1/8 c. Cranberries, sweetened-dried 2 c. Kale, 2 T. Walnuts, toasted Dressing : 1 ea Egg yolk 6 oz Oil TT Mustard, dijon TT Mustard, dry TT Vinegar, cider TT Lemon juice TT Salt & Pepper, Sugar Mayonnaise: Prepare 1 cup of Mayonaisse using standard ratio of 1 Egg yolk to (+/-) 6 oz of oil Along with the following as potential flavorings for your mayonnaise. Dry mustard Lemon Cayenne Water Directions 1. Prepare Mayonnaise 1. Submit 2 oz. to judges for tasting 2. Take remaining amount season to create dressing to toss your ingredients including the Kale. 2. Toss Greens in dressing and add other ingredients, toss to dress and prepare a composed salad. Dressing other ingredients to be arranged for presentation. 3. and serve with a portion of dressing on the side. High School Culinary Arts Contest Page 11 of 14

12 Soup: Skill Component: Specialty Soup/Roux Shrimp Gumbo: Yield: 1gallon 6 # Shrimp, P&D 1 c. Flour 1 c. Butter 2 qts. Stock, Shrimp preferred, chicken next choice 8 Celery ribs, Bias cut 3 ea. Onions, small dice 3 ea. Green Peppers, Paysanne 6 clv Garlic, minced 2.5 # Andouille 4 T. Old Bay 2 T. Cayenne 4 T. Gumbo File 1 # Okra 3 ea. Bay leaf Directions: Peel and Devein Shrimp save shells for stock Add to Chicken Stock w/ Old Bay and Gumbo File Simmer and strain discard shells Prepare Brown Roux use as needed Using knife cuts from timed test Sear Shrimp remove for service Sweat vegetables Add Sausage Add Stock Add Roux, simmer to adjust consistency Add Okra, season to taste Directions: Adjust the recipe to prepare 4 servings Hold for service Garnish High School Culinary Arts Contest Page 12 of 14

13 Entrée Chicken Paprika Using the butchered airline breast from your fabrication prepare two portions of the following recipe Skill Component: Saute/Braise, Pan-Sauce Yield 2 Ingredients: 2 ea Breast of Chicken Supreme or Airline Style TT Paprika 2 oz. Butter clarified TT Salt, Pepper & other seasonings 1 oz Shallots - Optional 1.5 c Veloute prepare from pan sauce TT Salt, Pepper and/or other seasonings Instructions: Season the Supreme with Paprika, shallow fry in clarified butter Veloute Add: Deglaze with cream and necessary amount of Paprika Sauce. Season to taste Place on a bed of Rice Pilaf with diced tomato and Farro Serve with vegetables as directed 2 oz Butter 2 oz Flour Make roux Use as needed 1 pt. Chicken stock TT Paprika Simmer until time for service Season to taste High School Culinary Arts Contest Page 13 of 14

14 STARCH ACCOMPANIMENT FOR ENTREE Skill Component: Vegetable cuts, Seasoning, grain cookery Yield: 8 servings Ingredients: 1 c Farro 2.5 c Water/stock TT Spinach, Chiffonade TT Garlic TT Cream 2 T Parmesan, Shredded TT Butter TT S & P Bring water to boil Add Farro, (optional, - Lightly toast Farro first) simmer 5 minutes, remove from stove and let stand minutes Strain if necessary Instructions: 1) Heat clarified butter Add Garlic, sweat 2) Add Farro and cream simmer until au sec (almost dry). Add Spinach, Tomato Finish w/ Butter & Parmesan Season and serve with your Entrée VEGETABLE ACCOMPANIMENT/S FOR ENTRÉE Steamed/Boiled Broccoli Broccoli 1 hd. Glazed Carrot Batonnet Carrots 1 2 Instructions: Blanch/Shock hold for service Reheat as needed Butter TT S & P TT Season and Serve High School Culinary Arts Contest Page 14 of 14