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CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
CTSO Rotation
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CTSO Rotation

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  • 1. CTSO Rotation Day 1 Complete Amuse Bouche and fill out Rotation Log As a group, decide on one CTSO competition area to practice for the week. Read through the recipe and/or instructions for the competition you have selected. If your competition does not include a specific recipe, find a suitable recipe. Read through the CCAP, FCCLA, or SkillsUSA criteria for your CTSO competition area. (Note: you will be quizzed on this) Define new or unfamiliar terminology. Read tips and recommendations for your competition. Review unfamiliar cooking or food preparation techniques. Complete a time line for each lab day (see the CCAP Sample Time Line). Be sure to manage time in order to complete each day’s tasks. Complete work-plan: Assign duties for each student. Note: All students must work together and be on task at all times. Submit timeline and work-plan to teacher for approval. Check with manager to see if all needed ingredients are available. If all ingredients are not available, find a suitable replacement for that recipe or choose a new recipe. If you do need additional materials, check with Ms. Quattro to see if she is placing a food order and if your ingredients can be added. Time permitting, begin Mise En Place (must seek teacher approval of work completed before beginning Mise en Place). Closure Activity
  • 2. CTSO Competition Rotation Options:1. CCAP Salad2. French Omelet3. Tourneed, Sautéed Potatoes4. Hunter Chicken with Tourneed Sautéed Potatoes5. Crepes with Pastry Cream and Chocolate Sauce6. FCCLA Cupcake Competition7. FCCLA Knife Competition8. FCCLA Food Innovations9. FCCLA Market Basket Competition10. FCCLA Team Culinary Competition11. SkillsUSA Chicken Fabrication
  • 3. Competition Practice Day 2:• Complete Amuse Bouche and fill out Rotation Log.• Read over your objectives and announcements. Be prepared to share both with the class when called on.• Review time-line and work plan.• Prepare to cook (chef jacket, restrain hair, wash hands)• Mise En Place• Execute Plan• If applicable, plate samples for class.• Clean up• Closure Be sure to manage your time efficiently!
  • 4. Competition Practice Day 3:• Complete Amuse Bouche and fill out Rotation Log.• Read over your objectives and announcements. Be prepared to share both with the class when called on.• Review time-line and work plan.• Prepare to cook (chef jacket, restrain hair, wash hands)• Mise En Place• Execute Plan• If applicable, plate samples for class.• Clean up• Closure Be sure to manage your time efficiently!
  • 5. Competition Practice Day 4• Complete Amuse Bouche and Rotation Log.• Complete Group, Self and Product Evaluations• If applicable, plate samples for class.• View My Plate and/or Food Truck Presentations. (Participation points)• Turn in time line, work plan, and evaluation sheet.• Closure
  • 6. CCAP Salad
  • 7. CCAP Salad: Objectives and Standards AddressedStudents will be able to:• Implement and practice Mise en Place.• Identify and demonstrate standardized knife cuts.• Demonstrate Garde Manger fundamentals in preparing salads and dressings.• Demonstrate food presentation techniques. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques 9.0 GARDE MANGER 9.1 Identify tools and equipment used in garde manger practices 9.2 Demonstrate basic garnish techniques Demonstrate fundamental skills in preparing cold items, e.g., soups, salads, sauces, dressings, 9.3 marinades, relishes, sandwiches, canapés, and hors d oeuvres 9.4 Identify food presentation techniques, i.e., platters, bowls, and plates
  • 8. French Omelet
  • 9. French Omelet: Objectives and Standards AddressedStudents will be able to:• Implement and practice Mise en Place.• Demonstrate correct cooking methods.• Prepare a french omelet according to industry standards.• Demonstrate food presentation techniques. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 10. CCAP: Tourne Potatoes
  • 11. CCAP Tourne Potatoes: Objectives and Standards AddressedStudents will be able to:• Identify and demonstrate standardized tourne knife cut.• Par-boil and saute potatoes.• Demonstrate guidelines for using seasonings. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 12. Supreme Poulet Chasseur avec Pommes Chateauhttp://www.ccapinc.org/pdfs/competition/2012-2013-Final-Competition-Recipes.pdf
  • 13. Hunter Chicken with Sauteed Tourneed Potatoes : Objectives and Standards AddressedStudents will be able to:• Demonstrate tourne knife cut.• Define implement and practice Mise en Place.• Combine flavors and textures to create an appealing dish.• Correctly season dish.• Demonstrate correct cooking methods.• Demonstrate food presentation techniques. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 14. CCAP: Crepes w/ Pastry Crème & Chocolate Sauce
  • 15. Crepes w/ Pastry Crème and Chocolate Sauce: Objectives and Standards Students will be able to: Addressed  Read, follow, and execute recipes.  Demonstrate proper scaling and measurement techniques.  Demonstrate mixing and cooking methods: mix, blend, temper, and cook.  Appropriately use heat to create the correct consistency and texture for each recipe of the dish  Plate food according to food presentation guidelines.3.0 INTERPRET RECIPES 3.1 Read, follow, and execute a recipe 3.2 Perform calculations for recipe conversions 3.3 Demonstrate proper scaling and measurement techniques 3.4 Identify different mixing and cooking methods, e.g., stir, mix, blend, and roasting 3.5 Identify basic menu planning and truth in menu principles 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 16. CCAP Finalists: Plating
  • 17. FCCLA Food Innovations
  • 18. Food Innovations: Objectives and Standards Addressed Students will be able to:  Identify food groups in the current USDA nutritional guidelines.  Identify cooking and storage practices.  Identify nutritional concerns and create recipes to address the concern  Create a recipe.  Execute recipe that meets requirements for food innovations project.  Demonstrate proper scaling and measurement techniques.  Calculate nutrient contents and create a food label.2.0 APPLY BASIC NUTRITIONAL CONCEPTS 2.1 Identify food groups in the current USDA nutritional guidelines 2.2 Specify primary functions and sources for major vitamins and minerals (carbohydrates, protein, fats, vitamins, minerals, and water) 2.3 Identify cooking and storage practices for maximum retention of nutrients 2.4 Identify common food allergies and appropriate substitutions 2.5 Identify nutritional concerns ,e.g., vegan/vegetarianism, restricted diets, and caloric intake3.0 INTERPRET RECIPES 3.1 Read, follow, and execute a recipe 3.2 Perform calculations for recipe conversions 3.3 Demonstrate proper scaling and measurement techniques 3.4 Identify different mixing and cooking methods, e.g., stir, mix, blend, and roasting 3.5 Identify basic menu planning and truth in menu principles
  • 19. FCCLA Cupcake Competition
  • 20. Standards and Objectives for Cupcake Competition:Students will be able to: Define baking terms. Identify proper use and care of equipment and utensils used in baking. Identify and describe functions of baking ingredients. Differentiate leavening agents. Prepare and bake cakes. Differentiate basic types of and applications for icing. Define basic baking and mixing methods. 10.0 PREPARE BAKERY AND PASTRY PRODUCTS 10.1 Define baking terms 10.2 Identify proper use and care for equipment and utensils used in baking 10.3 Identify and describe functions of baking ingredients 10.4 Differentiate leavening agents 10.5 Prepare and bake yeast breads 10.6 Prepare and bake pies 10.7 Prepare and bake cakes 10.8 Differentiate basic types of and applications for icing 10.9 Prepare and bake cookies 10.10 Define basic baking and mixing methods
  • 21. FCCLA: Market Basket
  • 22. Market Basket: Objectives and Standards AddressedStudents will be able to:• Select or create a recipe based on given ingredients.• Define implement and practice Mise en Place.• Combine flavors and textures to create appealing dishes.• Identify and demonstrate the functions of ingredients.• Correctly season foods.• Demonstrate correct cooking methods.• Demonstrate food presentation techniques. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 23. FCCLA: Team Culinary Competitions
  • 24. FCCLA Team Culinary Competition: Objectives and Standards AddressedStudents will be able to:• Define culinary terminology.• Demonstrate a variety of cooking methods.• Define implement and practice Mise en Place.• Demonstrate correct cooking methods.• Demonstrate food presentation techniques. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 25. FCCLA: Knife Cuts
  • 26. FCCLA Knife Cuts: Objectives and Standards AddressedStudents will be able to:• Identify and demonstrate standardized knife cuts. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques
  • 27. SkillsUSA Chicken Fabricationhttp://www.youtube.com/watch?v=wyoG3ebfy2U
  • 28. SkillsUSA Fabricate Chicken: Objectives and Standards AddressedStudents will be able to:• Identify and demonstrate standardized knife cuts.• Fabricate a chicken.• Demonstrate food presentation techniques in fabricating a chicken. 6.0 APPLY FOOD PREPARATION TECHNIQUES 6.1 Identify and demonstrate standardized knife cuts 6.2 Define, implement, and practice Mise en Place 6.3 Demonstrate a variety of cooking methods, such as roasting and baking, broiling, grilling, griddling, sautéing, frying, braising, stewing, poaching, and steaming 6.4 Maintain appropriate temperature and placement of products in refrigeration equipment 6.5 Demonstrate food presentation techniques

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