FHA-HERO: The California Affiliate of FCCLA Competitive Recognition Events

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1 Competitive Recognition Events FCCLA STAR Event Culinary Arts Region Qualifying Competition Menu & Recipes Menu Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms Classic French Crepes with Berries and Cream Recipes provided by The Art Institutes NOTE: Recipes are adapted from the National FCCLA Culinary Arts STAR Events Menu Options. Revised: 1/20/16

2 Competitive Recognition Events FCCLA Culinary Arts Event 2016 Region Qualifying Competition Recipes Garden Salad with Vinaigrette Dressing Vinaigrette ¼ cup Olive Oil 2 Tablespoons Red Wine Vinegar ½ teaspoon Minced Garlic Salt and Pepper Salad 2 cups Romaine and/or Summer Lettuces, bite sized pieces Roma Tomatoes, medium dice Cucumber, sliced Carrot, julienned 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.

3 Classic Steak Diane ounces 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 Small bunch Beef Stock 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 simmering 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. Green Beans and Mushrooms 4 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.

4 Classic French Crepes with Berries and Cream Crepes 2 3 Strawberries, thinly sliced 1/3 cup Whole Milk 3 Tablespoons All Purpose Flour 1 Egg Powdered Sugar, for garnish Berries and Cream 1 cup Heavy Cream 2 teaspoons Granulated Sugar 1 cup Assorted Fresh Berries 1. Mix milk, flour and egg together until well blended. 2. Pour batter onto lightly greased frying pan. Tilt pan to spread evenly. 3. Flip over to cook other side. Remove from pan. 4. Fill with berries and garnish with berries and powdered sugar. 5. Whip cream, add sugar, and garnish with berries and piped cream.

5 Competitive Recognition Events (CRE) Culinary Arts Event 2016 Qualifying Finals PARTIAL EQUIPMENT LIST FOR RECIPIES TO BE PREPARED Participants are required to bring the following partial list of equipment in addition to other equipment, tools/utensils and serving pieces needed to prepare and serve the recipes. Required equipment, tools/utensils, serving pieces, materials and supplies: a. small containers for carrying measured ingredients b. trays for collecting and carrying ingredients c. spoons for tasting d. 2 dinner plates for plating e. 2 salad plates or salad bowls for plating f. 3 dinner forks (for judges to taste) g. Kleen pail or sanitizing pail with cleaning cloths h. (1) instant read thermometer i. side towels for each team member j. pot holders k. paper towels l. clear bowl or clear container for food waste m. copies of recipes for personal use n. a personal team work plan o. gloves for each team member Please note the following: 1. Any necessary large equipment such as cook tops, ovens, and refrigerators will be provided. 2. Participants are to identify and bring additional equipment, utensils, tools, and supplies needed to prepare the identified recipes. 3. All items brought by competitors should be labeled with the name of the participant and/or chapter, school, or ROP. 4. Participants must assume responsibility for the safety of their equipment. 5. All food will be provided at the event site. 6. Quat Ammonia, dish soap, and hand soap will be provided at the event site and during orientation the Event Chair will provide instructions for its use kitchen scales will be provided at the event site.