Winning Tips and Information for Competition Culinary Arts Winning Tips and Information for Competition 11/10/2018

What Is Culinary Arts? Culinary Arts A team event, (three members, you may have two, but it puts you at a disadvantage) of students from your school Must be enrolled in Culinary Arts 1, Culinary Arts 2, Foods 2, ProStart 1, or ProStart 2 Must develop a plan for the time allotted Time Management 11/10/2018

Planning for Competition Begin in the fall. Learn to use the utensils Know your knife skills, knife cuts and sizes Holding knife Damp cloth under cutting board Sanitize Use the right tool for the job 11/10/2018

Planning for Competition Three sample menus will be posted on the FCCLA national website by December 1. One of the three menus will be selected for the competition at the National Leadership Conference, and will be posted by May 1. Work as a TEAM – each person doing their part – and not trying to take over. 11/10/2018

Planning for Competition Know the downfalls Not working as a team Messy cooking/workstations Getting off schedule Ignoring problems and not dealing with them as soon as they happen Sanitation errors Not paying attention to team members 11/10/2018

Planning for Competition Make a time schedule and stick to it Plan ahead – anything can happen Make sure everyone knows what is most important –prioritize and delegate Communicate with your team members Make sure everyone is an expert on some aspect of the competition – no one needs to know everything, but everyone needs to know something 11/10/2018

Culinary Arts Be Aware of these things Organization Correct tool selection and usage of those tools Organize your workspace Proper storage of supplies Work flow 11/10/2018

Culinary Arts Sanitation, Sanitation, Sanitation Keep work area clean Make and use sanitizing solution Be aware of storage temperatures Avoid cross contamination Wash hands frequently Use gloves at final food contact Towels are NOT hand wipes 11/10/2018

Culinary Arts Teamwork Make sure everyone is working together Do things in a logical order Distribute manual labor duties among all members of team Avoid repetitive tasks Plan ahead and make sure the same tasks are not done over and over Focus on the TEAM not on an individual 11/10/2018

Culinary Arts Cooking Techniques Follow classical techniques, don’t try to be “fancy”, judges do not want to see that Use methods as listed in the recipes Make sure you show your techniques judges do want to see that Use knife skills, but use them correctly Timing – it is all in the time – be aware and keep up with time 11/10/2018

Culinary Arts Presentation Make sure of time and temperature Make sure food looks FRESH Make sure seasoning is visible Notice height – put items on plate in an orderly fashion 11/10/2018

Culinary Arts Presentation Make sure it is easy to eat Make sure slices are uniform Place items close together, but not on top of each other Make it creative, put a flair on it 11/10/2018

Culinary Arts Taste – it is all in the flavor Judges are looking for Correct degree of doneness Correct cut of vegetables Correct flavor Correct cooking techniques Correct consistency of sauces Looks and tastes GOOD 11/10/2018

Competition Day Must attend the Culinary Arts orientation prior to competition (this is on the morning of the event) Final instruction and event-specific information is given at this time Bring equipment box (items are listed on the NCFCCLA website) Keep up with your time Remember how you divided up your tasks and stick to the plan 11/10/2018

Competition Day Know the end at the beginning When planning work schedule, plan from the bottom to the top Make sure to add in all times – prep, cook, setting and planning for the longest item first. Make sure to schedule handwashing 11/10/2018

Competition Day Remember: Mise en place before beginning 1 person creates a time schedule 1 person creates equipment list 1 person creates ingredient list Keep cold or chilled items on ice if possible Ask, if you do not see things you need during kitchen orientation 11/10/2018

Competition Day Remember: Add times for: Everyone work on most time consuming item first Know and discuss cooking, cutting terms as a review Label foods in holding Add times for: Ingredient prep Cooking Resting 11/10/2018

Competition Day Remember: Add times for: Ingredient prep Cooking Resting Carving Plating Subtract all this from 60 minutes 11/10/2018

Competition Day Clean and appropriate uniform Parts of the uniform Please make sure it is CLEAN Parts of the uniform Chef’s jacket Chef’s Pants Non-skid closed shoes Apron Two bar towels Head covering Cover all facial hair 11/10/2018

REVIEW Work as a team Plan together, the day of competition and before Practice, practice, practice Make it a priority to practice on at least a weekly basis with teammates so you’ll be very familiar with each other. Most of all HAVE FUN!!!! 11/10/2018