SkillsUSA National Culinary Arts Contest High School June .

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SkillsUSANationalCulinary ArtsContestHigh SchoolJune 28, 2018Louisville,Kentucky

SkillsUSAHigh School Culinary Arts ContestJune 28, 2018MENUComposed Salad with Emulsified DressingCream SoupSautéed Chicken with SauceGrainsVegetablesBraised Chicken with SauceRoasted PotatoesVegetables

High School Judging CategoriesA. Sanitation, Mise en Place, and Work Skills1. There will be a minimum of four floor judges that will judgei. Sanitation proceduresii. Basic organization/ cleanliness/ attitudeiii. Safetyiv. Cooking techniques and proceduresB. Skills Components:1. Vegetable cuts – may include any of the following:i. Mince, brunoise, julienne, bâtonnet, dice (all sizes), concassée, chiffonade,oblique, tourneii. These cuts must be used in your production2. Butchery – Including but not limited to:i. Chicken, pork, beef, fish3. Chicken stock4. Handling/cleaning of salad greens5. Emulsion dressing6. Soup– may include any of the following:i. Cream, puree, clear7. Main entrees - 2 different cooking techniques from the following:i. Sauté, roast, braise, stew, poach (shallow or deep), panfry8. Sauces – 2 different types from the following:i. Derivative from mother sauce, pan sauce, au jus, butter sauce, reduction9. Vegetable cookery – may include any of the following:i. Boiling, steaming, glazing, sauté, roasting, pan frying, braising, stewing10. Starch Cookery – may include any of the following:i. Rice- pilaf, risotto, steamingii. Potatoes- roasted, pureed, pan fry, boiled, steamediii. legumesC. Written TestThe NOCTI test gives the student an opportunity to demonstrate their knowledge ofculinary principles including but not limited to: Culinary math, sanitation, safety, culinarytechniques and principles of cooking.

Skills USA National Culinary ArtsCompetition Scoring BreakdownHigh SchoolTotal Possible Points: 1000CategoryValueWritten Test (NOCTI)SanitationTechnical SkillsKnife Skills/ 01000Tie Breaker: In the event of a tie, the competitor with the highest overalltechnical skills/ tasting score will be determined to be the winner. Ifthere is still a tie, the competitor with the highest score on the writtentest will be determined to be the winner.Deductions:Poor/ no clean-up and reset of stationand overall contest area10-50 pointsFrom SkillsUSA – Uniform infraction 10-50 pointsNo Resume’50 points

GENERAL INSTRUCTIONS/ TIPS During Orientation for the Contest, a member of the Technical Committee will review thecontest packet with you. Before the Contest, carefully study the contest packet: Review the list of available spices, herbs and ingredients in contest packet. Menu – Write a menu of what you will produce Write a Food List and a Preparation and Cooking Schedule designed to be readyduring the specific service times identified in your packet. The competitors will present two copies of a menu that includes a salad, a soup, and twoentrees of their own choosing following the competition guidelines. The menus must beturned in at the beginning of the competition. Please use only as much of each ingredient as is necessary. Return unused portions to thesupply tables. Contact a judge to look at your waste before removing anything from your station. You may work on any component of your menu at any time. i.e.: You can begin workingon your stock and/or soup during your knife cut time. You will present one (1) plate to the tasting judges for evaluation and one (1) display platefor the public to see Raise your hand and ask for assistance if there is anything that you do not understand.There will be a period just before the start of the first session when all questions will beanswered for all contestants to hear. Once the competition starts, any questions abouttechnique or definitions, etc. will not be answered. Questions about where to findingredients and the like will be answered. Remember two things – This is about LEARNING and it should be FUN. If at any timeyou feel overwhelmed and feel that you cannot continue, speak to a judge or member ofthe Technical committee. We are here for you!

Competition Schedule8:00 amContestants Meet in competition area for roll call. Menus will be turned in at thistime.8:10Every contestant has from 8:10 until 8:25 to set their station. No one will beallowed to their station after 8:25 until their scheduled start time8:25Open question and answer with Technical Committee Chair – all questions will beanswered in such a way that everyone will be able to hear the questions and theanswers. If a contestant is late and misses this session, the questions will not berepeated or re-answered.8:45Competition starts – Competitors will start in groups of 8, staggered in15 minute intervals – The chart below is the competition schedule showing wheneach presentation window opens.ContestantGroup 1Group 2Group 3Group 4Group 5Group 6StartButcheryKnife CutsSaladLunchSoupEntrée #1Entrée #2Clean 012:30-1:001:452:152:453:15Judging TimeA 30 minute lunch period is MANDATORY for all competitors. Duringthis time, you are NOT allowed to go to your station for any reasonincluding temperature adjustment.

Contest Timeline: Please be aware of the time frame for presentation of all items. The window for presenting is 5 minutes long. For example, contestants 1-8 have between10:15 AM and 10:20 AM to present their knife cuts without penalty. Any items presented between 5-10 minutes late will result in a 25 % point loss for thatitem. Any items presented between 10-15 minutes late will result in a 75 % point loss for thatitem. Any items presented 15 minutes late will not be scored. Butchery and knife cuts will be judged at your station. On all other courses, the contestant will present one plate to the judges and one plate willgo on the display table for the public.ALL FOOD PREPARATION AND PRESENTATION MUST BECOMPLETED BY 3:15pm3:45pmJudges Critique (approx. 45 minutes) Room to beannounced

SKILLS COMPONENT (SECONDARY):CHICKEN BUTCHERYEach contestant will have 1 chicken to butcher. They should execute the following:1.2.3.Two breasts – The breast should be skin on and boneless, except for the first bone ofthe wing which should be attached. The tender should be intact and attached to thebreast. The wing bone and tender can be removed after evaluation for use in themenu as desired.Two leg/thigh portions – the leg and thigh should be separated, skin on and bone-inCarcass meat, trim and bones are to be used for stock and soup.SKILLS COMPONENT (SECONDARY):VEGETABLE CUTSPrepare the following vegetable cuts and/or tasks and present for judging. These items will beused in other menu items:1.2.3.4.5.6.Small Dice (1/4”x1/4”x1/4”) – ½ OnionChopped Parsley – ¼ BunchTomato Concasse –1 tomatoMinced 4 large cloves garlicMedium Dice (1/2” x 1/2” x 1/2” cube) - 1/2 cup. Use vegetables based on your menu.Julienne (1/8”x1/8”x2”) Carrots -2 oz. prepared weight required.

STOCKSkill component: StockYield: 2-3 qtChicken bones, trim from your chickenWaterMirepoixSachetUse as needed throughout the competition.CREAM SOUPSkill component: Stock/Cream SoupYield: 2 soningGarnishCOMPOSED SALAD WITH EMULSION DRESSINGContestants’ choiceSkill Component: Cleaning-handling of greens/ Permanent EmulsionYield: 2 servingsRequired components: Must contain a protein component.A permanent emulsion dressing is required.Three room temperature or chilled vegetable garnishes are required. They may be raw orcooked. One must be the tomato concasse prepared in the knife cut segment.Properly cleaned lettuce or greens are required.A crisp component is required. Examples may include a crostini, potato crisp, or cheesecrisp.

ENTRÉE 1Skills Components: Sauté, Sauce, Grains, VegetableYield: 2 PlatesProtein:Vegetable:Starch:Sauce:Sautéed ChickenAt least two vegetables displaying distinct knife cuts. One of the vegetables mustbe prepared using the sauté method.Simmered grain, pilaf, or risottoPan sauce or a derivative of a Mother SauceENTRÉE 2Skills Components: Braise, Sauce, Roast, VegetableYield: 2 PlatesProtein;Vegetable:Starch:Sauce:Braised ChickenProperly braise appropriate vegetables from knife cutsRoast PotatoesFortified reduction of braising liquid

SkillsUSA National Culinary Arts Competition 2018Sample Common IngredientsSubject to change based on availabilityDry Goods AP FlourSugarCorn MealCous cousCorn starchBrown riceOrzo pastaLentilsQuinoaBreadHoneyVegetable oilExtra virgin olive oilSoy sauceTabascoAnchovy filetsDijon mustardWhole grain mustardAlmondsWalnutsTomato pureeWhite wine vinegarRed wine vinegarAsst dry spicesChicken baseBeef baseDemi glaceRed wineWhite wineProduce otsCeleryRed PeppersMushroomsGreen Leaf LettuceSpinachAssorted fresh herbsParsleyPotatoesTomatoesDairy ButterCreamMilkEggsCheddar CheeseParmesan CheeseBlue Cheese

SkillsUSANationalCulinary ArtsContestPost-SecondaryJune 27, 2018Louisville,Kentucky

The Post-Secondary Culinary ArtsCompetition is a Market Basket format.1. Competitors will receive a market basket with variousproteins, vegetables, fruits, and starches. The contentsof the basket will be revealed the day before thecompetition.2. Competitors must use at a noticeable amount of eachitem in their market basket.3. They can supplement those ingredients with items fromthe community storeroom.4. The competitors will present two copies of a menu thatincludes an appetizer, a soup, and two entrees of theirown choosing following the competition guidelines.The menus must be turned in at the beginning of thecompetition.

Post-Secondary School JudgingCategoriesA. Sanitation, Mise en Place, and Work Skills1. There will be a minimum of four floor judges that will judgei. Sanitation proceduresii. Basic organization/ cleanliness/ attitudeiii. Safetyiv. Cooking techniques and proceduresB. Skills Components:1. Vegetable Cuts – 5 cuts chosen from the following list:i. Mince, brunoise, julienne, batonnet, dice (small, medium, large), concasse',tourneii. These cuts must be used in your production2. Butchery, including but not limited to:i. Any proteins in the market basket3. Stock4. Appetizer, including but not limited to:i. Salad, starter5.Soup, including but not limited to:i. Cream, puree, clear6. Main entrees - 2 different cooking techniques from the following:i. Sauté, Roast, Braise, Stew, Poach (shallow or deep), Panfry7. Sauces – 2 different rom the following:i. Derivative of a mother sauce, Cream, Pan Sauce, Au Jus, Butter Sauce,reduction, contemporary8. Vegetable Cookery – Including but not limited to:i. Boiling, Steaming, Glazing, Sauté, Roasting, Pan Frying9. Starch Cookery – Including but not limited to:i. Pilaf, Roasted, Pureed, Pan fry, Boiled, Steamed, legumes10. Creativity and Degree of difficultyC. Written TestThe NOCTI test gives the student an opportunity to demonstrate theirknowledge of culinary principles including but not limited to: CulinaryMath, Sanitation, Safety, Techniques and Principles of Cooking.

Skills USA National Culinary ArtsCompetition Scoring BreakdownPost-SecondaryTotal Possible Points: 1000CategoryValueWritten Test (NOCTI)SanitationTechnical SkillsKnife Skills/ 01000Tie Breaker: In the event of a tie, the competitor with the highest overalltechnical skills/ tasting score will be determined to be the winner. Ifthere is still a tie, the competitor with the highest score on the writtentest will be determined to be the winner.Deductions:Poor/ no clean-up and reset of station andoverall contest area10-50 pointsFrom SkillsUSA – Uniform infraction 10-50 pointsNo Resume’50 points

GENERAL INSTRUCTIONS/ TIPS During Orientation for the Contest, a member of the Technical Committee will review thecontest packet and announce the Market basket assignment. Before the Contest, carefully study the contest packet: Review the list of available spices, herbs and ingredients in contest packet. Menu – Write a menu based on the market basket Write a Food List and a Preparation and Cooking Schedule designed to be readyduring the specific service times identified in your packet. Please use only as much of each ingredient as is necessary. Return unused portions to thesupply tables. Contact a judge to look at your waste before removing anything from your station You may work on any component of your menu at any time. i.e.: You can begin workingon your stock and/or soup during your knife cut time. You will present one (1) plate to the tasting judges for evaluation and one (1) display platefor the public to see Raise your hand and ask for assistance if there is anything that you do not understand.There will be a period just before the start of the first session when all questions will beanswered for all contestants to hear. Once the competition starts, any questions abouttechnique or definitions, etc. will not be answered. Questions about where to findingredients or equipment will be answered. Remember two things – This is about LEARNING and it should be FUN. If at any timeyou feel overwhelmed and feel that you cannot continue, speak to a judge or member ofthe Technical committee. We are here for you!

Competition Schedule8:00 amContestants Meet in competition area for roll call. Menus will be turned in at thistime.8:10Every contestant has from 8:10 until 8:25 to set their station. No one will beallowed to their station after 8:25 until their scheduled start time8:25Open question and answer with Technical Committee Chair – all questions will beanswered in such a way that everyone will be able to hear the questions and theanswers. If a contestant is late and misses this session, the questions will not berepeated or re-answered.8:45Competition starts – Competitors will start in groups of 8, staggered in15 minute intervals – The chart below is the competition schedule showing wheneach presentation window opens.ContestantGroup 1Group 2Group 3Group 4Group 5Group 6StartButcheryKnife CutsAppetizerLunchSoupEntrée #1Entrée #2Clean 012:30-1:001:452:152:453:15Judging TimeA 30 minute lunch period is MANDATORY for all competitors. Duringthis time, you are NOT allowed to go to your station for any reasonincluding temperature adjustment.

Contest Timeline: Please be aware of the time frame for presentation of all items. The window for presenting is 5 minutes long. For example, contestants 1-8 have between10:15 AM and 10:20 AM to present their knife cuts without penalty. Any items presented between 5-10 minutes late will result in a 25 % point loss for thatitem. Any items presented between 10-15 minutes late will result in a 75 % point loss for thatitem. Any items presented 15 minutes late will not be scored. Butchery and knife cuts will be judged at your station. On all other courses, the contestant will present one plate to the judges and one plate willgo on the display table for the public.ALL FOOD PREPARATION AND PRESENTATION MUST BECOMPLETED BY 3:15pm3:45pmJudges Critique (approx. 45 minutes) Room to beannounced

SKILLS COMPONENT:ButcheryEach contestant will have two proteins in their market basket to fabricate. Proteins are to bebutchered to fit the menu provided.SKILLS COMPONENT:VEGETABLE CUTSPrepare a minimum of 5 different cuts that will be used in your menu - they must be selectedfrom the following list:Mince, brunoise, julienne, batonnet, dice (small, medium, large), concasse', tourneSKILLS COMPONENT:APPETIZERPrepare appetizer of choice. This could be a plated appetizer or a salad. Course must include aprotein. Garnish must include a minimum of two distinct knife cuts.SKILLS COMPONENT:SOUPPrepare soup of choice using a minimum of two distinct knife cuts as garnish.SKILLS COMPONENTS:ENTRÉE, SAUCE, STARCH, VEGETABLEPrepare two entrees of choice following the guidelines below:Vegetables and starches should also demonstrate different cooking methods. A minimum of 4different cooking methods must be used in the two entreesEntrée 1:Protein:Seared, sautéed or roastedVegetable:Boiled or blanchedStarch:Steamed or roastedSauce:Variation or derivative of a Mother SauceEntrée 2:Protein;Vegetable:Starch:Sauce:Braised or poachedAt least two vegetables displaying distinct knife cutsSimmered grain, pilaf, or risottoFortified reduction of braising liquid, nage or vin blancGOOD LUCK FROM THE CULINARY ARTS TECHNICALCOMMITTEE, NATIONAL EDUCATION TEAM AND JUDGES

SkillsUSA Culinary-Post Secondary Competition 2018Mystery Basket 11 each, 3 lb. Chicken1 each 4 lb. Duckling2 oz. Tofu-firm2 slices Bacon½ lb. Belgium endive½ lb. Haricot vert½ lb. White mushrooms1 head Romaine lettuce½ lb. Parsnips1 lb. Red potatoes3 oz. Cous cous3 ea. Plum tomatoes3 oz. LentilsMystery Basket 21 lb. Salmon filet1 each, 3 lb. Chicken2 slices Bacon2 oz. Chicken liver½ lb. Sugar snap Peas1 lb. Eggplant½ lb. Pearl onions1 lb. Kale1 lb. Celery root1 lb. Red (b) potatoes3 oz. Bulgur wheat3 ea. Plum tomatoes1 cup Green lentilsMystery Basket 31 each, 3 lb. Chicken1 lb. Pork loin1 oz. Salt pork2 slices Bacon½ lb. Haricot vert1 lb. Yellow squash½ lb. Pearl onions1 lb. Belgium endive1 lb. Red (b) potatoes3 oz. Quinoa3 ea. Plum tomatoes1 cup Green split peas

SkillsUSA National Culinary Arts Competition 2018Sample Common IngredientsSubject to change based on availabilityDry Goods AP FlourSugarCorn MealCous cousCorn starchBrown riceOrzo pastaLentilsQuinoaBreadHoneyVegetable oilExtra virgin olive oilSoy sauceTabascoAnchovy filetsDijon mustardWhole grain mustardAlmondsWalnutsTomato pureeWhite wine vinegarRed wine vinegarAsst dry spicesChicken baseBeef baseDemi glaceRed wineWhite wineProduce otsCeleryRed PeppersMushroomsGreen Leaf LettuceSpinachAssorted fresh herbsParsleyPotatoesTomatoesDairy ButterCreamMilkEggsCheddar CheeseParmesan CheeseBlue Cheese

The Post-Secondary Culinary Arts Competition is a Market Basket format. 1. Competitors will receive a market basket with various proteins, vegetables, fruits, and starches. The contents of the basket will be revealed the day before the competition. 2. Competitors must use at a

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