Preparing students & teachers for culinary competition


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Preparing students & teachers for culinary competition

  1. 1. Preparing Students &Teachers for Competition Denise Baxter, ‘92 National Culinary Demonstrator The Culinary Institute of America
  2. 2. Discussion Points <ul><li>WHEN </li></ul><ul><li>WHY </li></ul><ul><li>WHAT </li></ul><ul><ul><li>Teamwork </li></ul></ul><ul><ul><li>Planning </li></ul></ul><ul><ul><li>Kitchen Time Management </li></ul></ul><ul><ul><li>Sanitation </li></ul></ul><ul><ul><li>Knife Skills & Knife Cuts </li></ul></ul><ul><ul><li>Basic Cooking Techniques </li></ul></ul><ul><ul><li>Priorities in Food Preparation and Service </li></ul></ul>
  3. 3. The WHEN <ul><li>Discuss competing at the start of the first year of program </li></ul><ul><ul><li>Provides students with opportunity to begin developing their skills and confidence </li></ul></ul><ul><ul><li>Second year will fine tune skills; self confidence is higher </li></ul></ul>
  4. 4. The WHY <ul><li>Builds confidence and self esteem </li></ul><ul><li>Explores different career opportunities </li></ul><ul><li>Competition winners receive excellent scholarship dollars to assist with cost of higher education </li></ul>
  5. 5. The WHAT <ul><li>What skills should I be teaching my students to prepare them for culinary competitions: </li></ul><ul><ul><li>The areas to focus on when preparing students for competition are: </li></ul></ul>
  6. 6. Teamwork <ul><li>ProStart and FCCLA competitions require the competitors to work as a team </li></ul><ul><ul><li>Develop team projects to assist them with working with different students </li></ul></ul><ul><ul><ul><li>Encourage strong communication skills </li></ul></ul></ul><ul><ul><ul><li>Assist in developing dialogue to help students determine what skills other members have, their likes and dislikes; have they ever competed in a culinary competition, etc. </li></ul></ul></ul>
  7. 7. Planning <ul><li>Finishing on time is critical </li></ul><ul><ul><li>Team “time management” provides the foundation for a successful competition </li></ul></ul><ul><ul><li>How to analyze a menu </li></ul></ul><ul><ul><ul><li>From items that take the longest cooking time to items that take the shortest cooking time </li></ul></ul></ul><ul><ul><li>Development of equipment list </li></ul></ul><ul><ul><li>Development of ingredient list </li></ul></ul>
  8. 8. Kitchen Time Management <ul><li>Planning Sheets should be comprehensive with specific assigned tasks </li></ul><ul><ul><li>Post Planning Sheet at station </li></ul></ul><ul><ul><li>Assign one member to keep team on time </li></ul></ul><ul><ul><li>Check all ingredients and equipment prior to beginning competition </li></ul></ul><ul><ul><li>Set up the station so that all members can perform assigned tasks </li></ul></ul>
  9. 9. Sanitation <ul><li>Judges are looking for basic sanitation practices and will not taste team’s food if safe practices are not followed. </li></ul><ul><ul><li>Wash hands before beginning to prepare any menu item </li></ul></ul><ul><ul><li>Keep station organized and clean </li></ul></ul><ul><ul><li>Know state laws requiring use of gloves </li></ul></ul><ul><ul><li>Watch out for cross-contamination </li></ul></ul><ul><ul><li>Use correct sinks for different food products </li></ul></ul><ul><ul><li>Hold hot and cold foods at proper temperatures </li></ul></ul>
  10. 10. Knife Skills and Knife Cuts <ul><li>Competitors need to know the basic knife skills </li></ul><ul><li>Correct was to hold, use and store their knives </li></ul><ul><li>Proper knife for particular tasks </li></ul><ul><li>Dimensions and lengths of specific cuts </li></ul><ul><li>Classic Knife Cuts 3-D Model Set ( </li></ul>
  11. 11. Basic Cooking Techniques <ul><li>Familiarize students with basic cooking techniques </li></ul><ul><ul><li>Roasting, sauteing, broiling, poaching and braising </li></ul></ul><ul><ul><ul><li>Utilize whole chickens to teach above techniques </li></ul></ul></ul><ul><ul><li>Basic cooking techniques for starches such as rices and potatoes </li></ul></ul><ul><ul><ul><li>Baked, mashed, parsley, pilaf, risotto </li></ul></ul></ul><ul><ul><li>Proper execution of cooking technique </li></ul></ul>
  12. 12. Priorities in Food Preparation and Service <ul><li>Taste: The single most important goal we have when preparing food is to make it taste good. Taste is affected by: proper seasoning, execution of basic fundamentals, consistency (viscosity), and the freshness and quality of the product. </li></ul><ul><li>Presentation: The appearance comes second only to taste. Some things impacting presentation include portion sizes, proper food placement or arrangement, composition (avoid repetition of same colors, methods of preparation, etc) and the execution of basic fundamentals (ex: properly and uniformly cut meats, vegetables, etc) </li></ul><ul><li>Degree of Doneness/Proper Cooking </li></ul><ul><ul><li>Red meats: cooked to order, rare, medium rare, etc. </li></ul></ul><ul><ul><li>White meats, poultry, fish: fully cooked but still juicy </li></ul></ul><ul><ul><li>Braised and stewed items: fully cooked, tender, not dried out </li></ul></ul><ul><ul><li>Vegetables: Green vegetables should be bright green; serve one green and one non-green with each entree </li></ul></ul><ul><ul><li>Starches: variations of potato purees not lumpy and gluey </li></ul></ul><ul><li>Temperature </li></ul><ul><ul><li>Hot foods hot on hot plates; cold foods cold on cold plates. </li></ul></ul>
  13. 13. Summary <ul><li>Before we serve any meal, the answer to the following questions should be “yes” </li></ul><ul><ul><li>Does it taste good? </li></ul></ul><ul><ul><li>Does it look good? </li></ul></ul><ul><ul><li>Is it properly cooked </li></ul></ul><ul><ul><li>Is it at the correct temperature? </li></ul></ul><ul><li>ENJOY COMPETING! </li></ul><ul><li>HAVE FUN!!! </li></ul>