getting prostart® smart getting prostart® smart preparing students for culinary competition...

Getting ProStart® SmartGetting ProStart® Smart

Preparing Students for

Culinary CompetitionPrepared by

William NolanDirector, ProStart Program

National Restaurant Association Solutions&

Dr. Jerald Chesser, CEC, FMP, CCEThe Collins School of Hospitality Management

California Polytechnic State University Pomona

Competition Format

• Equipment

• Menu

• Members

• Timeframe

• Judging

Equipment

• Students will cook on two portable propane burners

• No electric powered equipment is allowed

• No ovens are allowed

• Teams will provide all pots, pans, and small-wares

Menu

3 Courses:

• Starter

• Entrée with starch, vegetable, and protein

• Dessert

Team Members

• Only current high school students enrolled in ProStart are eligible

• Teams will have a maximum of 4 members

• All members must participate in the execution of the menu

• 1 alternate is allowed to be used in case of injury/illness

Penalty Areas: Disqualification

• Did not attend pre-meeting

• Team received coaching during the event

• Use of electric or battery powered equipment

• Use of additional burner

• Team food did not pass temperature danger zone/ stored/ transported by final deadline

• Team did not produce two (2) complete meals

Penalty Points

• Station left in unsanitary manner 3 pts

• Finishing late - 1 point per minute. 1-10 pts

• Starting early - 1 point per minute. 1-10 pts

• Use of pre-prepared ingredients 5 pts

• Two meals not identical 2 pts

• Team uses other dishes/glassware 5 pts

• Team did not submit recipes by deadline 2 pts.

Top 5 Mistakes Teams Make

1. Lack of Practice

2. Menu Not Appropriate for Skill Level

3. Improper Time Management

4. Lack of Basic Understanding of Food!

5. Lack of Familiarity with Format and Pressures

Top 10 Things Winning Teams Have Done

1. Practice Time Management2. Videotape Practice Sessions3. Have Practice Sessions Judged4. Simulate Competition Conditions5. Perfect Basic Skills6. Don’t Overreach on Skill Level7. Cross Train Team Members8. Team Cohesiveness – Sense of Mission9. Concentrate on Skills and Flavor10. Purchase Freshest Ingredients Possible

Knife Skills

Steps to Competing Effectively

Knife Skills

Areas Evaluated

Consistency

Accuracy

Safety

Waste

Knife Skills

• Principles Application

Correct knife for the job

Safe and secure placement of cutting board

Proper grip (ProStart, Year 1, 2nd Ed, Pg. 194)

Proper placement of guiding hand (ProStart, Year 1, 2nd Ed, Pg. 194)

Execution of basic knife cuts (ProStart, Year 1, 2nd Ed, Pg. 195)

Knife Skills

Students choose 4 of 6 cuts

Cuts must be utilized in their menu preparation

Each student will execute one cut

Judges will assign cut to each student

Knife Skills

Cuts to choose from:

• Julienne• Brunoise• Diagonal• Medium Dice• Chiffonade• Mince

Knife Skills

DO:STRESS AccuracyENSURE team members cross trained on all cutsAsk for help if needed!COMMUNICATE consistency before speedTEACH knife safetyCHOOSE items appropriate for team members skill

level

Safety and Sanitation



Practice good personal hygiene.

Avoid bare hand contact of ready-to-eat/use foods.

Avoid cross-contamination.

Handle, package, and store items properly.

At all times: Control time and temperature


• WholesomenessUSDA definition

• Fit for human consumption!Components

• No danger from harmful bacteria• Appropriate

– Flavor– Aroma– Color– Texture


Wholesomeness is meaningless without quality flavor, aroma, texture, and color and quality flavor, aroma, texture, and color are meaningless without wholesomeness.


Wholesomeness is an integral part of quality


Time, temperature, and contamination control are the

keys to controlling quality


• Factors in Food QualityReceiving and Storage

• Frozen Foods – less than 0oF / -18oC• Refrigerated Foods – less than 41oF / 5oC• Dry Goods - 50oF / 10oC to 70oF / 21oC

Handling• Constant protection from excessive temperature

exposure• Four hours combined exposure maximum (includes all

factors)• Protect from cross-contamination

Cooking• Cook to safe internal temperature


Chilling• Take through middle of temperature danger

zone (70oF / 21oC to 120oF / 49oC) as quickly as possible

• Chill to 41oF / 5oC in less than four hours • Chill in small batches/quantities

Rethermalization• Return to 165oF / 74oC within two hours

Holding• Maintain above 140oF / 60oC


Freshness is a critical factor in the quality of

flavor, aroma, texture, and color in prepared foods.

Aroma, texture and color impact perceivedflavor of prepared foods


Proper Food Handling

DO:

1. Use gloves APPROPRIATELY!

2. Control temperature at all times

3. Store food PROPERLY

4. Be aware of cross contamination!

5. Be aware of proper utensil use

6. Plate correctly!


Follows Safety and Sanitation Procedures

DO:

Be aware of personal hygiene

Handle knives safely

Be conscious of open flames

Clean food contact surfaces

Ensure sanitation solution is at proper strength

Menu & Recipe


Menu & Recipe

The menu and recipes can ultimately separate the winner

from the loser.

Menu & Recipe

• Menu Development Principles

Select items demonstrating:• Skills and techniques• Appropriate complexity• Appreciation of ingredients• Understanding of ancillary quality factors

– Sanitation challenges– Location– Time– Equipment

Menu & Recipe

• Menu Development Principles

Balance

Product

Preparation method

Color

Flavor

Texture

Menu & Recipe

• Written Menu Principles

Correct term usage

Use of descriptive language

Follow costing guidelines

Format

• First – easy to read and understand

• Second – attractive appearance

Menu & Recipe

• Recipe Writing Principles

Parts• Name• Yield• Portion size• Time and temperature• Complete ingredient list in order of use• Measurements with appropriate abbreviation• Method – complete instructions in logical,

manageable steps

Menu & Recipe

DO:

Make sure it’s typewritten

Ensure prices make sense!

Have correct recipe structure

Have food costing correct

Have menu prices correct

Have costs within guidelines

Sources and acknowledgements listed

Team Presentation & Work Skills



Hot Food Competition is not just about food!

It is also about teamwork!


Critical to Success

Team Appearance

Team Organization

Team Work


• Build the team

Team membership is competitive

Team membership based on knowledge, skills, and fit – not popularity

Team building exercises

Team identity

Team participation in planning

Team contribution to development/improvement


Create individual foundational skills experts.

Practice!

Practice!

Practice!


• Divide and Conquer

Split the work into manageable segments

Create menu item experts

Have each team member understudy one other team member


Practice is not enough!Practice is not enough!

• Scheduled practices

• Scheduled strategy sessions

• Practice schedule strictly enforced

• Strategy session schedule strictly enforced

• Correct practice


• Correct Practice

Simulates actual competition

Stresses time limits

Introduces challenges

Places pressure on team and individuals

Builds team and individuals

Provides exposure to external moderators and judges

Provides opportunities to practice against other teams


PROFESSIONALISMPROFESSIONALISM

Personal hygienePersonal hygiene

Personal appearancePersonal appearance

Attitude/behaviorAttitude/behavior

TimelinessTimeliness

Condition of product, equipment, station, Condition of product, equipment, station, etc., etc. etc. !etc., etc. etc. !


Team AppearanceDO:

1. Have clean and pressed uniforms2. Follow all rules and guidelines3. LOOK THE SAME! No individuals.4. Have proper shoes5. Restrain hair6. Leave the jewelry at home!


Work Organization/Cooperation

DO:

Have a team plan

Master skills required for individual tasks

Have everyone contribute and work!

Communicate!

Be and act PROFESSIONAL!

MANAGE YOUR TIME!


Proper Cooking Procedures

DO:

1. Use appropriate method for product

2. Employ required techniques

3. Be time efficient!

4. Have proper amount of product

5. Know what to do with what’s left


Proper use of Equipment and Tools

DO:

Use PROFESSIONAL cookware when possible

Use RESTAURANT APPROPRIATE equipment

Use proper size pan for task

Use proper tools

Product Taste


Product Taste

• Flavor

Fresh vs. Old or Reheated

Individual character - Sweet, Sour, Salty, Browned

Intensity / Depth

Clarity

Product Taste

• Aroma

Natural

Fresh vs. Old or Reheated

Product Taste

• Texture

Bite Resistance – hard, soft, elastic

Crispness – crunchy, crusty

Moisture

Fresh – quality of bite, crispness

Product Taste

• Color / Appearance

Fresh vs. Old

Bright vs. Dull

Natural vs. Artificial

Moist vs. Dry

Product Taste

• TipsDo not be afraid to season!

Respect salt and pepper!

Season through-out!

Seek balance!

Apply heat, do not just cook!

Consider carry over cooking!

Product Taste

• Tips

Seek clarity not confusion!

Quality not quantity!

Quality not flash!

Get married, do not just live together!

Product Taste

DO:

Keep it simple

Season your food

Taste as you go

Choose SEASONAL items

Ensure product is readily available

Use the freshest ingredients possible

Choose appropriate cooking techniques

Product Taste

DO:

Remember expensive doesn’t mean better

Master basic techniques and apply

Consult with a mentor

Choose menu that is appropriate to team members skill level! This is HUGE!

Finished Product


Finished Product

Level of difficulty

&

Presentation of finished product

Finished Product

• Level of difficulty

Define difficulty as increasingly great demand for exact execution of basic skills and inclusion of a great number of basic skills to achieve the end result.

Match to skills of team members

Key on skills not intricacy or exotic

Finished Product

The purpose of plate presentation is to enhance the appeal of the food.

Poor plate presentation or poorly designed Poor plate presentation or poorly designed plate presentations will diminish rather than plate presentations will diminish rather than

enhance the appeal of the food.enhance the appeal of the food.

Finished Product

Most Important Rule

( The rule that should not be bent or broken.)

Simple but elegant!- C. Sinkledam, CMPC, CEC

Definitely !!!!!!!!

Finished Product

Presentation of Finished Product

“Build appetizing, elegant, easily consumable food presentations not architectural

wonders!”

J. Chesser, Ed.D., CEC, FMP, CEC

Finished Product

• Basics

Temperature

• Cold Food = Cold Plate

• Hot Food = Hot Plate

Flavor

• Complimentary

• Balanced

Finished Product

• Basics

Color• Variety• Balance• Freshness

Shapes• Variety• Complimentary• Balance

Finished Product

• Basics

Texture

Variety

– Physical: smooth, coarse, solid

– Visual: puréed, speckled

• Balance

Finished Product

• Basics

Plate, bowl, platter

• Appropriate Size

• Appropriate color

Finished Product

• Basics

Design

• Appropriate to time and temperature constraints

• Appropriate for available equipment, staff and facility

• Easy for guest to eat

• Uses well of dish as canvas and rim as frame

– Generally the artists painting does not extend to the frame. The painting is inside the frame

Finished Product

• Principles of Arrangement

Keep food off the rim of the plate. The well of the plate is where the food is meant to be. If there is too much food for the well of the plate, get a larger plate, or reduce the amount of food.

Arrange the food in unity. The plate should look like one meal made up of several items. Do not have the food spread to all parts of the plate. The customers' eye should focus on the center of the plate, not the edge.

Finished Product


Place food on the plate in the most attractive manner.

• The best side of the meat forward.

• The back part of duck or chicken half should face away from the customer.

• The bone of a chop should face away from the customer.

Finished Product


Sauces can improve plate presentation when used properly. In arranging the plate do the following:

• Serve sauce around or under food.

• Products that are served in the sauce should not be disguised or masked by the sauce.

• If sauce is to be put on top of a meat or vegetable, place a thin ribbon for color and serve additional sauce on the side.

Finished Product


Garnish only when necessary. A garnish is only added to a plate or platter for balance and must be functional.

Simplicity is the key.

Finished Product

• Adding Height to Your Plate or Platter

Utilize the gross piece, natural bone, or add a seasoned cracker to achieve height.

Relishes or marinated vegetables can be used create ramps to elevate slices on platters and plates.

Utilize vegetable cuts, bound greens, or seasoned croutons to achieve height in salad presentations.

Finished Product

• Adding Height to Your Plate or Platter

The natural shapes of bones, such as a chop or breastbone can be used to achieve height in the plate presentation of entrees and appetizers.

Vegetable can be cut to achieve height, such as a tourner.

Building a composite plate by placing the starch or vegetable under the entree can bring height to a plate presentation.

Finished Product

Degree of Difficulty

DO:

Be creative

Master techniques

Show them what you know!

Work for it!

Match menu with ability

Finished Product

AppearanceDO:

Use a variety of colorsUse a variety of shapesUse a balance of texturesKeep it simpleUse correct portion sizeUse appropriate plate, bowl, etc.

Finished Product

Keys to Success….

#1

Obtain a Mentor

#2

Practice

#3

Be Creative!

#4

Create an atmosphere of professionalism

#5

Ask Questions!

#6

Have FUN!

getting prostart® smart getting prostart® smart preparing students for culinary competition...

Documents

student slide

pts team

team members skill level

knife skills cuts

knife skills students

knife safety

knife skills areas

knife skills steps