The Culinary Voice: Philly s School Meal Competition. Contest Rules

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1 Contest Rules The Culinary Voice challenges you to create a school breakfast that your fellow students will be excited to eat, that exceeds the USDA requirements for nutrition, and that works within the cost, labor and facility restraints that our schools Food Services face. The winning breakfast will become part of the regular menu rotation in all School District full-service cafeterias citywide, which serve 59,500 students! The Culinary Voice is open to students in Philadelphia high schools. Students must enter the competition in teams of 2-4 people from the same school (one team per school), and each team must have an adult advisor who works at their school. Students must submit signed principal and parental permission slips and media release forms to participate. There are two steps in the contest: 1. Design a breakfast recipe according to the requirements below due by November 17 th, (The top six recipes will be selected to participate in the live cooking competition, and each team will be given $100 to cover any food, transportation or other costs related to the competition.) 2. Compete in a live cooking competition during school hours on February 26 th, See cooking and event details below. The winning breakfast will be selected by a panel of judges (students, cafeteria staff, celebrity chefs and others) based on the following criteria: 1. Taste (flavor and proper technique) 2. Appearance (presentation on plate), appeal (including name) and user-friendliness 3. Creativity (ingenuity of the ingredients used, how the dish is prepared) 4. School Food Service Appropriate (possible to prepare quickly and easily for 500 students with the equipment and supplies available in school cafeterias) 1

2 Recipe Requirements 1. Each school breakfast recipe must meet the USDA requirements for nutrition (and will be reviewed by a Philadelphia Department of Public Health Registered Dietician after submission). To do this, the breakfast must consist of either: a. One dish in which each serving contains: i. 1 ounce of grain and 2 ounces of protein (also called Meat/Meat Alternative, which includes beans and dairy products) OR 2 ounces of grain and 1 ounce of protein ii. ½ cup of fruit or non-starchy vegetables b. Or, one main dish and one side dish in which: i. The main dish contains 1 ounce of grain and 2 ounces of protein per serving OR 2 ounces of grain and 1 ounce of protein per serving ii. The side dish contains ½ cup of fruit or non-starchy vegetable per serving 2. School breakfasts may only use ingredients from The Culinary Voice ingredient list, and no dish may require more than ten ingredients. (Water is the only thing that may be added to a dish that doesn t count as an ingredient.) This will help ensure that all recipes fit within schools cost restraints (an entire breakfast, including milk, cannot cost more than $0.90 per serving). 3. No dish may require more than six preparation steps, or any labor-intensive or complicated techniques (please use only basic knife skills and do not supreme oranges, for example). Note that schools do not allow frying or have oil in their kitchens. 4. Teams may only use kitchen utensils and supplies that are commonly found in school cafeterias. We encourage you to visit your cafeteria manager to learn more as you design your recipe. 5. Each team must follow sanitation rules while preparing, transporting and serving school breakfasts. Recipes are due by November 17 th. In the recipe you submit, please make sure to include: a. Ingredients (including amount and brand name if applicable/nutrition information if available) b. Procedure steps c. Yield/Portion size d. A name for your breakfast dish that will help it fly off the cafeteria line 2

3 Ingredient List PRODUCE SUB-GROUP SERVING SIZE COMPONENT CONTRIBUTION APPLES, RED DELICIOUS, fresh BANANAS, fresh ORANGES, fresh PEARS, fresh PLUMS, fresh TANGERINES, fresh LEMONS, fresh N/A N/A HONEYDEW, fresh BLUEBERRIES, STRAWBERRIES, APPLESAUCE MANDARIN ORANGES, canned PEACHES, diced, canned PEARS, sliced canned PINEAPPLE CHUNKS, canned FRUIT COCKTAIL, canned FRUIT JUICE, assorted CRAISINS 1 PACKAGE 3

4 CARROTS, fresh Red/Orange VEGETABLE CELERY, fresh Other VEGETABLE CUCUMBERS, fresh pre-sliced rounds LETTUCE, ROMAINE, fresh Other VEGETABLE Dark Green 1 CUP VEGETABLE MUSHROOMS, fresh Other VEGETABLE ONIONS, WHITE, fresh PEPPERS, GREEN, fresh Other VEGETABLE Other VEGETABLE RADISHES Other VEGETABLE TOMATOES, fresh Red/Orange VEGETABLE SALAD MIX Dark Green VEGETABLE COLE SLAW MIX Other VEGETABLE BROCCOLI, cuts, CARROTS, sliced, Dark Green VEGETABLE Red/Orange VEGETABLE COLLARDS, Dark Green ½ cup cooked, 1 cup raw VEGETABLE CORN, kernel, Starchy VEGETABLE GREEN BEANS, Dark Green VEGETABLE PEAS, Starchy VEGETABLE PEPPER AND ONION STRIPS, Other VEGETABLE 4

5 AUTUMN BLEND, Other VEGETABLE Carrots,corn, peas,green beans, baby lima beans ITALIAN BLEND, Other VEGETABLE zucchini, 25% sliced carrots, 22% cauliflower, 14% baby lima beans, 14% green beans SWEET POTATOES, diced maple, BAKED BEANS, canned BLACK BEANS, canned Red/Orange VEGETABLE Legume VEG OR 1 MA 1 Legume VEG OR 1 MA PINTO BEANS Legume VEGETABLE OR 1 MA REFRIED BEANS (vegetarian), canned Legume VEG OR 1 MA 1 MA=Meat Alternative 5

6 GRAINS SERVING SIZE COMPONENT CONTRIBUTION BREAD, Whole sliced 1 SLICE 1 GRAIN BUN, Hamburger, Whole 1 BUN 2 GRAIN Wheat BUN, Hot Dog, Whole 1 BUN 2 GRAIN CEREALS, assorted 1 BOWL 1 GRAIN CHEX MIX 1 BAG 1 GRAIN ROLL, Sub Whole Wheat 1 BUN 2 GRAIN BAGEL, Whole 1 EACH 2 GRAIN BISCUIT, Homestyle Whole 1 BISCUIT 2 GRAIN CROISSANT, Whole, 1 CROISSANT 2 GRAIN ENGLISH MUFFIN, Whole 1 EACH 2 GRAIN KAISER ROLL, Whole 1 ROLL 2 GRAIN FLATBREAD, Whole 1 EACH 2 GRAINS CRACKER, Graham Honey 1 OZ 1 GRAIN CRACKER, Saltines Whole 1 PACK 0.25 GRAIN TORTILLA Bulk, Reduced Fat 1 OZ (10 EACH) 1 GRAIN Chip Crispy Round TORTILLA, Flour 8" Whole 1 EACH 1 GRAIN TORTILLA, Flour 10" Whole 1 EACH 2 GRAIN RICE, Brown Long 1/2 CUP COOKED 1 GRAIN Converted (partially cooked) SOFT PRETZEL ROD, Whole 1 ROD 1 GRAIN SOFT PRETZEL, Whole 1 PRETZEL 2 GRAINS PANCAKES, Whole, Frozen MINI PANCAKES, Whole MINI FRENCH TOAST, Whole FRENCH TOAST STICKS, Whole 3 PANCAKES 2 GRAINS 1 PACKAGE 2 GRAINS 1 PACKAGE 2 GRAINS 4 STICKS 2 GRAINS 6

7 DAIRY PRODUCTS SERVING SIZE COMPONENT CONTRIBUTION CHEESE, sliced American 1 OZ (2 slices) 1 M/MA 2 CHEESE, shredded mozzerella 1 OZ 1 M/MA CHEESE, shredded Cheddar 1 OZ 1 M/MA CHEESE, string 1 OZ (1 STICK) 1 M/MA EGGS, Hard Boiled 1 EGG 2 M/MA EGGS, Hard Boiled, diced 2 OZ 2 M/MA EGGS, liquid 1 OZ 1 M/MA EGG PATTIES 1 PATTY 1 M/MA MILK, 1%, skim N/A N/A YOGURT, strawberry, bulk 4 OZ 1 M/MA YOGURT, vanilla, bulk 4 OZ 1 M/MA YOGURT, Trix cups 4 OZ 1 M/MA BUTTER N/A N/A SOUR CREAM N/A N/A 2 M/MA=Meat/Meat Alternative 7

8 MEAT SERVING SIZE COMPONENT CONTRIBUTION CHICKEN, diced, cooked 1 OZ 1 M/MA CHICKEN, grilled breast 1 BREAST 2 M/MA CHICKEN, shredded, fajita strips CHICKEN SAUSAGE PATTIES 3 OZ 2 M/MA 1 PATTY 1 M/MA FISH, Pollock whole patty, unbreaded 3.6OZ 2 M/MA TURKEY, bbq 4.11 OZ 2 M/MA TURKEY, Deli meat 4 OZ 2 M/MA TURKEY pepperoni 2.89 OZ 2 M/MA TURKEY, turkey ham 4 OZ 2 M/ MA TURKEY taco meat, fully cooked TURKEY burgers, fully cooked 2.75 OZ 2 M/MA 3 OZ 2 M/MA TURKEY, chunks 1 OZ 1 M/MA TURKEY, breast roast 1 OZ 1 M/MA TURKEY SAUSAGE LINKS 1 LINK 1 M/MA 8

9 SPICES SAUCES CONDIMENTS SPICE, cinnamon ground SPICE, garlic powder SAUCE Beef gravy mix Monarch SAUCE- chicken gravy mix- Monarch Pancake Syrup Pickles, Dill SPICE, onion powder SAUCE, barbecue Relish, Sweet Green SPICE, leaf oregano SALSA, mild red DRESSING, 1000 island SPICE, parsley flakes SOUP, tomato, canned DRESSING, french SPICE, black ground pepper SAUCE, spaghetti DRESSING, creamy italian SPICE, crushed red pepper SAUCE, taco DRESSING, ranch SPICE, curry powder SPICE, mustard, dry SPICE, cumin, ground SPICE, basil, sweet leaf SPICE, lemon pepper salt free SPICE, celery seed SPICE,rosemary, dried SPICE, allspice, ground Pickles, hot cherry peppers Pepper, sliced sweet Mustard, yellow Ketchup Mayonnaise, light STUFFING, cornbread mix Pan Spray Jelly, Concord Grape SEASONING, Taco 9

10 Cooking and Event Details On February 26 th, up to six teams will participate in a live cooking competition. Some criteria and details to keep in mind: Each team will have 30 minutes to prep and serve 25 servings of their breakfast: o 6 full servings for judges o 19 servings divided into fourths for other event attendees Each team will be assigned 4-6 stove burners, and there will only be space for 1 person from each team to be at the stove at a time (you will be cooking right beside other teams). There will also be oven space for each team. Only students may cook during the competition. Adult advisors may only provide handsoff guidance in cooking techniques and safety. Any adult involvement in the cooking will result in disqualification of the team. Participants must wear closed-toe kitchen-safe shoes and a hat or hairnet (hairnets will be provided). Before the winner is decided, each team will have 30 seconds to sell their breakfast. Why should students want to eat this? (Other marketing and promotion ideas are encouraged! If your breakfast wins, you may get a chance to put some of them into action city-wide.) Teams wishing to bring any equipment must get permission a minimum of two weeks before the event (to give other teams the option of bringing the same, if request is approved). Questions? Call Mica Root, Get Healthy Philly Program Associate, at The Culinary Voice is organized by the Philadelphia Department of Public Health and the School District of Philadelphia, in partnership with the Free Library of Philadelphia, Careers through Culinary Arts Program, and The Food Trust. 10