Culinary Competition
Can your educator speak to you or the judges during Product check-in ?
NO!!!
It's best for educators to wait outside the kitchen
How long is each presentation segment?
7 minutes
With limited access to handwashing stations during competition, what's the least you should do after touching raw meat?
Change your gloves!
At what temperature should cold food be received at?
41 degrees or below
Can you dress up for the Awards Dinner or do you have to stay in uniform?
Yes, you can dress up for the Awards Dinner!
Where should your product inventory list be?
In a plastic sleeve on the inside and outside of every cooler and/or container holding food
How many menu items should be on your restaurant's sample menu?
12
What should you do after touching your face or hair during competition?
Wash your hands or change gloves!!
At what temperature can milk and eggs be received at?
45 degrees or below
When should you have your uniform on at competition?
From Product Check-in until feedback
What ingredients are allowed to be pre-measured?
Butter and oil.
Dry ingredients are NO LONGER ALLOWED to be premeasured!!!
How long should each presentation be within the presentation segment?
3-4 minutes to allow judges time to ask questions after. Think Shark tank style!
What should you do with your speed rack during mise en place?
Sanitize it! Judges took points off last year for students touching the speed rack without changing their gloves. To avoid this, either change gloves after touching it or sanitize it during mise en place.
What is the temperature danger zone
41-135 degrees F
When are you allowed to talk to your teachers or other spectators during competition?
NEVER!!
Not during product check-in but before your report time and after feedback/dismissal.
1) How many knife cuts are required?
2) During your 60 min meal production segment, when do you need them cut by?
3) Where on your menu should you list the cuts you will be executing?
1) 2 knife cuts (no matter how many you do, judges still only judge 2 so just do 2!)
2) Knife skills are demonstrated during the first 20 minutes of the 60-minute Meal Production segment.
3) Footer of the menu
In addition to the 16 copies of your written proposal, what else needs to be submitted during check-in?
Your 2 posters & one additional copy of the sample menu, the recipes, photographs, costing and menu pricing worksheets. This copy should be placed in a standard manila colored folder. The team’s school must be listed on the front of the manila folder.
What should you typically use hand towels for during competition?
Touching and holding hot equipment
Try to stay away from using towels to wipe dirty hands or boards, or wiping plates and table. If you need to wipe table, use the sanitizing rags provided at each table.
What is the minimum internal temperature poultry- (including chicken, turkey, and duck) should be cooked to?
165 degrees F for 15 seconds
Student 1: I was the alternate/team manager my Freshman year in management, was on the culinary team my sophomore year, and want to compete again this year
Student 2: I competed on both my school's culinary and management teams my sophomore year, and want to compete again this year
Which student is able to compete this year?
Student 2
How should meat be packaged for competition
extra point: What should be displayed on the label?
Items should be in their original packaging, professionally/commercially labeled and packaged properly. Label should include date it was packaged, weight, item type, and where it was packaged i.e. butcher shop or grocery store.
Prepping or rewrapping proteins by the team is prohibited!!
What is the ROI Formula
ROI = (Return [profit] – investment [expense] / investment [expense]) x 100
1500 - 200 / 200 x 100 = 650%
What are 4 bad practices that are related to food handling mistakes
1. Time-temperature abuse
2. Cross-contamination
3. Poor Personal Hygiene
4. Poor cleaning & sanitizing
If I want a beautiful medium steak around 140 degrees F, at what temperature should I take it off the heat and allow it to rest?
Around 135 degrees to allow it to rest & carryover cook
What is the costing equation for the menu price @ a 33% food cost?
Total plate portion cost / .33 (total plate portion cost divided by .33)
Total plate portion cost = $5.17
Menu price @ 33% food cost = 5.17 / .33 = $15.67
Actual price on menu: $16