Basic Culinary Competition Skills Mandy Hines, Davie High School, Mocksville, NC Teacher: Foods 1, Foods 2, Prostart 1 and 2 July 2014

About me… Teach at Davie High School-Foods 1, Foods 2, Prostart BS in Home Economics Education, Meredith College, 1993 Taught in Catawba County and New Hanover County Schools Sales Director with the Pampered Chef-12 years I was VERY INTIMIDATED to COMPETE!

About the workshop: Outline what curriculum guide covers in all 3 courses to help prepare students Activities to help teach knife skills Rules for competition (Prostart specific) Things our competition team did to prepare Recipes to use with your students

Curriculum Covers: Foods 1- Terminology Food groups Basic Meal Prep KNIVES? Start to talk names How to hold Basic safety Foods 2- Specific knife names French cutting words Use and Practice Garnishing tools/use Specifics: Cutting station Safety/Storage Cross contamination concerns

Prostart Chapter 3.2-Knife safety Chapter 5.1-Knife names and basic skills Food groupings taught along with some basic skills/video with techniques in textbook materials

Activities to teach knife skills Foods 1 1. Demonstration of skills/Practice stations with work samples 2. Practice with “cutting” tools- ex. Peeling/grating, mincing Foods 2 1. Knife song 2. Pictures in ppt 3. Practice stations 4. Drawings/labeling on posters, BW, white board 5. Lab and garnishing activities 6. Video “Kitchen on Fire”

Samples: Hokey Pokey-Knife version You put your CHEF’s KNIFE in, you put your CHEF’s KNIFE out You put your CHEF’s KNIFE in and you CHOP ALL ABOUT Use this knife on fruits, meats, and lots of veggies That’s what this cuts about! You put your BREAD KNIFE in, you put your BREAD KNIFE out You put your BREAD KNIFE in, and you SAW ALL ABOUT Use this knife on cakes, breads, and lots of doughs That’s what this cuts about! You put your PARING KNIFE in, you put your PARING KNIFE out You put your PARING KNIFE in, and you WIGGLE ALL ABOUT Use this knife on garnishes and little bity fruits That’s what this cuts about!

Time to Compete! Look at Rules: 2 major segments- 1. Knife Skills/chicken fabrication 2. Cooking Graded on other things-sanitation, taste, set up, etc. That’s another workshop!

Benefits to competing Creates confidence in your students Meet other kids with passion in the industry Scholarship awards Forces us to become more proficient at weaker skill set Provides new experiences

Specific Rules for Knife Skills 15 minutes to complete 4 out of 6 cuts from these choices: Julienne, chiffonade, brunoise, medium dice, mince, tomato concasse. 2 students at random will perform knife skills, and 2 will do chicken Finished cut will be judged and then MUST be used in the recipe without changing the cut. TCS vegetables must be kept at proper temps while awaiting use

Examples of knife skill set up:

Things needed at knife set up 1. Cutting board 2. appropriate knives 3. damp cloth 4. small bowls (we used plastic tubs) Bowls labeled- Compost *Trash (optional) Stock product 5. Metal Tub/bowl will need to have product you will be cutting. Vegetable/fruit should be washed prior to start time If TCS food, have ice/water available

Chicken Fabrication Set UP

Things we did to get ready: 1. Taught skills in Foods 2 2. Did a QUIZ for team selection 3. Looked at cuts and what we could potentially do with each cut. Students selected cuts to create 4. Watched video links at 5. Used extra vegetables left over for practice. 6. Brought in culinary instructor to look at cuts 7. Used cuts in labs in class and insisted these students do the cuts. 8. At practice, I drew names out of a hat. 9. Demonstrated cuts in front of class.

Our knife cuts in use:

Recipes to use Popular recipes in my Foods 2 class- 1. Jambalaya ala Jennings 2. Southern Style Salsa 3. Apple Berry Salsa 4. Layered Greek Salad Popular recipes in my Prostart class- 1. Green Beans with Bacon, Shallots, and Mushrooms 2. Mandarin Salad 3. Creamy Chicken Chow Mein 4. Lasagna Chili