Getting ProStart Smart Getting ProStart Smart Preparing Students for Hot Food Competition Prepared...

Getting ProStart SmartGetting ProStart Smart

Preparing Students for

Hot Food Competition

Prepared by

William Nolan

National Restaurant Association Educational Foundation

&

Dr. Jerald Chesser, CEC, FMP, CCE

The Collins School of Hospitality Management

California Polytechnic State University Pomona

Why Participate?

• Marketing your program

• Gain industry support

• Enhance student experience

• Scholarship opportunities

• Networking for students and teachers

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 smallwares

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

Timeframe

• Teams will be allowed a mise en place period prior to their competition time slot

• Teams will have 60 minutes to prepare and present their menu to the judges

• Teams have 30 minutes to clean their station

Evaluating the Teams

Areas to be evaluated

• Shipping and receiving• Team Presentation / Team Skills /Work Skills• Safety and Sanitation• Product Taste• Finished Product• Menu and Recipe Presentation

Penalty AreasDisqualification

• Did not attend pre-meeting

• Drug or alcohol use

• Use of electric or battery powered equipment

• Use of additional burner

• Team did not produce two plates

• Coaching during event

Penalty Points

• Station left in unsanitary manner 3 pts• Late: 1 point per minute.

After 10 minutes team is disqualified• Early: 1 point per minute. After 10

minutes team is disqualified• Use of pre-prepared ingredients 5 pts• Two meals not identical 2 pts• Team uses own plates/dishes 5 pts

Keys to Success!

#1

Obtain a mentor!

#2

Practice!

#3

Be Creative!

#4

Create an atmosphere of professionalism

#5

Ask questions!

#6

Have fun!

Steps to Competing Effectively

Menu and Recipe

The menu and recipes drive everything the

competitor does.


Menu and Recipe


Menu and Recipe

Keep It Simple Stupid!


Menu and Recipe

The menu and recipes can ultimately separate the winner

from the loser.


Menu and Recipe


Menu and Recipe

Make it:Make it:

WWorth orth OOur ur WWait!ait!


Menu and Recipe

Avoid flash!

Go for substance!


Menu and 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 and Recipe

• Menu Development Principles• Balance

• Product

• Preparation method

• Color

• Flavor

• Texture


Menu and 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 and 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


Team Presentation/Work Skills

Individual excellence is not enough!Individual excellence is not enough!



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



Practice equals excellence only when excellence is being practiced.



“We are what we repeatedly do.

Excellence, then, is not an act, but a

habit.”

– Aristotle



PROFESSIONALISMPROFESSIONALISMPersonal hygienePersonal hygiene

Personal appearancePersonal appearanceAttitude/behaviorAttitude/behavior

TimelinessTimelinessCondition of product, equipment, Condition of product, equipment,

station, etc., etc. etc. !station, etc., etc. etc. !


Safety and Sanitation

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



• Wholesomeness• USDA definition

• Fit for human consumption!

• Components• No danger from harmful bacteria• Appropriate

– Flavor– Aroma– Color– Texture



Wholesomeness is an integral part of quality



Time, temperature, and contamination control

are the keys to controlling quality



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



• Factors in Food Quality• Receiving and Storage

• Frozen Foods – less than 0oF / -18oC• Refrigerated Foods – less than 40oF / 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



• Flavor, Color, Texture• Appropriate cooking method and times

• Minimize delay in removal from heat source to cooling unit

• Rapid cooling– Small Quantities

– Thin Layers

– Do not overload cooling unit

– Appropriate container – thermal conductivity of container

• Plastic insulates

• Metal is best conductor

• Package and store for protection



Freshness is a critical factor in the quality of flavor, aroma, texture, and color in prepared foods.

Aroma, texture and color impact perceived flavor of prepared foods.


Shipping and Receiving

Packaging and temperature control are the keys to

preserving the total integrity of a product.



• Product Integrity• Wholesomeness

• Aroma

• Texture

• Flavor

• Color



• Proper handling prior to shipping.• Control temperature

• Cook pre-cooked foods to correct temperature

• Rapidly chill pre-cooked foods



• Packing concerns• Cross contamination

• Moisture

• Heat/cold

• Leakage

• Crushing



• Guidelines• Pre-chill ice chest

• Use chilled ice chest without ice for dry ingredients

• Heavy on bottom, light on top

• All items in individual sealed plastic bags

• Label all items on packaging with permanent marker

• Tape list of contents to inside of lid and outside of lid of ice chest



Loading Ice Chest with Cold Food

Thin Ice Layer

Non-frozen and light items

Thin Ice Layer

Frozen and heavy items

Thin layer of ice



• Tips and Tricks• Pre-measure ingredients

• Plan to purchase at location:• Common produce

• Common proteins

• Common dairy items

• Freeze when possible (item then acts as ice in shipping)


Team Skills

Execution is critical!


Team Skills

Proper cooking procedures

• Appropriate for:• Product

• Time

• Location

• Application/mastery


Team Skills

Total use of Product

• Starts with menu

• Waste

• Use of by product


Team Skills

Proper use of Equipment and Tools

• Appropriate for:• Product

• Time

• Location

• Application/mastery


Team Skills


Team Skills

Individual practice

+Team practice

‖Precision Execution


Team Skills

Precision team execution leads to success!


Product Taste


Product Taste

• This was true Yesterday! August Escoffiér

stressed full development built flavors carefully, targeting clarity of

flavors, not confusion of flavors, as the end result

encouraged appreciation of flavors required harmony of flavors amidst diversity utilized aroma, as well as, taste to achieve flavor required patience to achieve ultimate results


Product Taste

• It is true Today! Paul Prudhomme, Keith Keogh, John Folse, Rick Bayless,

Hartmut Handke, Ferdinand Metz, all: build flavors carefully, targeting clarity of flavors, not

confusion of flavors, as the end result stress full flavor development encourage appreciation of flavors require harmony of flavors amidst diversity utilize aroma, as well as, taste to achieve flavor exercise patience to achieve ultimate results


Product Taste

Flavor Is

F Full DevelopmentL LayersA AppreciationV ValuingO ObservingR Results That Require Patience


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

• Individual character - Sweet, Sour, Salty, Browned


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

• Tips• Do 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!


Finished Product

To

Or not to

That is the question!


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

Definitely


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

Do not put 5 pounds of stuff in a 10 pound bag!

C. Sinkledam, CMPC, CEC


Finished Product

Presentation of Finished Product

Build appetizing, elegant, easily consumable food presentations

not architectural wonders!

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


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, patchy

• 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

• Principles of Arrangement• 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.



• 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.



• Be careful not to over sauce. Sauce is meant to complement and enhance the flavor of food not hide the flavor.

• Sauces should be kept light and more natural, not thick and pasty.

• Refrain from using the same pattern over and over again. Particularly for buffet presentation, variety in platter arrangement is as important as color variation.


Finished Product

• Principles of Arrangement• 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

• Mold or shape starches and vegetables to achieve height in plate and platter presentation. Possibilities include the use of a vegetable timbale, a dauphinoise potato cut into rounds or triangles, potato pies, piped puréed vegetables,shredded potatoes formed as a basket and fried, or bundles of vegetables such as Haricot Vert and Yellow Pepper tied with leek strips.


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

INSERT PHOTOS OF COMPETITION PLATES FOR

DISCUSSION


Finished Product

• Tips• Respect the food

• Respect the borders of the plate

• Balance colors, textures, shapes, flavors

• Allow the guest to see what they are eating

• Clean, Clean, Clean, Clean, Clean, Clean, CL—

Getting ProStart Smart

Get ProStart Smart!

Practice!

Getting ProStart Smart Getting ProStart Smart Preparing Students for Hot Food Competition Prepared...

Documents

Transcript of Getting ProStart Smart Getting ProStart Smart Preparing Students for Hot Food Competition Prepared...