1. ProStart ® Invitational Culinary Competition JUDGE’S & Volunteer WORKSHOP 2010 Web Ex Version

2. Prepared by Dr. Jerald Chesser, CEC, FMP, CCE, AAC Professor The Collins College, California Polytechnic State University Pomona & William Nolan Director, ProStart Program National Restaurant Association Solutions

3. Equipment Students will cook on two portable butane burners
No electric powered equipment is allowed
No ovens are allowed
Teams will provide all pots, pans, and smallwares
A Torch is allowed for purposes of carmelizing or browning an item, sweet or savory. But only as a finishing technique

4. Menu 3 courses: Salad or appetizer
Entrée with starch, vegetable, and protein
Dessert

5. 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

6. Timeframe
Each team member will have 15 minutes to complete the knife skills portion of the competition prior to their poultry fabrication time (at the US Foodservice Booth)
Teams will be have a 15 minute mise en place and station-set period prior to their competition time slot
Teams will have 60 minutes to prepare and present their menu to the judges
Teams will have 15 minutes to clean their station

7. Knife/Fabrication Mise En Place
Teams are to:
Store equipment at station
Wash vegetables and place at stations
Wash chickens, place in ice, and place at stations
Set cutting boards and knives
Set containers for cuts
Set sanitation bucket and cleaning bucket
Teams may not:
Do any additional Mise En Place related to their production

8. Yellow: Check-in and set times
Culinary Flow
Knife/Fabrication
Set
Cutting boards,
knives, out
Check-in To
Station
Mise en place
Kitchen
Wash produce/
Prep Chicken
30 Minutes
Finish & Out
Yellow: Check-in and set times
Green: Timed Segments
Red: Flow
Knife Skills
15 Minutes
Mise en place
Station Set /
Wash
15 Minutes
Clean
15 minutes
Culinary
Competition
60 minutes

9. Disqualification Did not attend pre-meeting
Team received coaching of any kind during the event
Use of electric or battery powered equipment
Use of additional burner
Team did not produce two (2) complete meals
Team starts more than 10 minutes early, or finishes Meal Preparation more than 10 minutes late

10. Penalty Points Station left in unsanitary manner 3 pts
Finishing late - 1 point per minute pts
After 10 minutes team is disqualified
Starting early - 1 point per minute pts
Use of pre-prepared ingredients pts
Two meals not identical pts
Use of unauthorized dishes/glassware pts
Failure to submit recipes at product
check-in pts
Food did not pass temperature danger
zone by final deadline pts.

11. Pre-Prepared Ingredients Allowed
These items and these items alone are allowed to be made by the team prior to the event and brought in:
Stock – no demi, reduction, or glace.
Crème anglaise or ice cream base
Clarified butter
Use of any of these ingredients will result in a 5 point penalty.
It is the responsibility of the Product check-in judges to catch these items.
They may be discarded by the team and not used at their discretion.

12. Evaluating the Teams Areas to be evaluated Shipping and receiving
Knife Skills
Poultry Fabrication
Team Presentation / Work Skills / Organization
Safety and Sanitation
Product Taste / Finished Product
Menu and Recipe Presentation

13. Shipping & Receiving = 3% of Overall Score

14. Shipping & Receiving
Check temperature of all potentially hazardous foods
Printed lists on inside and outside of containers
Proper recipe structure

15. Knife Skills = 5% of Overall Score

16. Knife Skills
Consider
Consistency
Accuracy
Safety
Waste

17. Knife Skills Team selects 4 of 6 cuts
Cuts must be utilized in their menu preparation
Cuts can be repurposed or altered for final use
Each student will execute one cut
If the team consists of less than 4 members they only are required to complete one cut each
Judges will randomly assign 1 cut to each student

18. Knife Skills Required Cuts Julienne (1/8” x 1/8 “x 2 ½”)
Brunoise (1/8”x 1/8”x 1/8”)
Chiffonade (leafy green vegetables such as spinach or basil that are stacked, rolled tightly, and then cut into long thin strips - approximate width is 1/8”)
Medium Dice (½” x ½” x ½”)
Diagonal (cut into pieces with diagonal edges with ¼” thickness)
Mince

19. Poultry Fabrication = 5% of Overall Score‘
Poultry Fabrication = 5% of Overall Score

20. Team Presentation/Work Skills/ Organization
Team Presentation, Work Skills, Organization = 18% of Overall Score
Team Appearance max of 4
Work Organization / Cooperation max of 4
Proper Cooking Procedures max of 5
Proper Use of Equipment and Tools max of 5

21. Safety and Sanitation Safety & Sanitation = 14% of Overall Score
Follows Safety and Sanitation Procedures max of 5
Proper Food Handling max of 5
Work Area Cleaned max of 4

22. Safety and Sanitation
Teams are required to provide their own sanitation buckets.
Sanitation solution will be tested by Safety and Sanitation judges for proper strength.
Teams will be evaluated on sanitizer strength on the official evaluation sheets.

23. Flavor = 40% of Overall Score
Product Taste
Flavor = 40% of Overall Score
Starter max of 10
Entrée max of 20
Dessert max of 10

24. Product Taste Consider Is it apparent that they achieved:
fully developed flavors
carefully built flavors resulting in clarity not confusion
encouraged appreciation of the various flavors
harmony of flavors amidst diversity
utilization of aroma, as well as, taste in development of flavor
the patience to reach the ultimate flavor in their dish

25. Finished Product Finished Product = 10% of Overall Score
Degree of Difficulty max of 5
Appearance max of 5

26. Finished Product Degree of difficulty However, remember as Judges:
Define difficulty as increasingly greater demand for exact execution of
basic skills and inclusion of a greater number of basic skills to achieve the
end result. SRATCH COOKING!
However, remember as Judges:
Match the level-of-difficulty-expectation to the competitors (These are High School students)
Key on skills not intricacy or exotic
Also Remember the floor judges will score the teams on use of the required skills and techniques

27. “Did the plate presentation enhance the appeal of the food?”
Finished Product
Appearance
“Did the plate presentation enhance the appeal of the food?”
Arrangement
Plate Size
Colors
Shapes
Textures

28. Menu and Recipe = 5% of Overall Score

29. Menu and Recipe
Proper use of supplied templates for Recipes and Costing
Proper recipe structure
Proper food costing
Proper menu prices – 33% food cost percentage

30. Student/Team Profile Who are these students?
What is their experience level?
Where do they come from?
What will they gain from this experience?
Prostart curriculum outline

31. Judges Scoring Ensure scores are entered for all areas on sheets
Points can be split, i.e. 3.75, 4.25
Judges written comments are required
DO NOT circle points in columns.
Write in actual numerical score and circle

32. How should we evaluate the students?
Written scores should be based on objective observation.
Record clear and descriptive sentences on the rating sheet.
Maintain thorough note taking based on judging criteria.
It is suggested that judges should compare notes and comments.

33. How to Score each category?
Judging Criteria
Poor
Fair
Good
Very Good
Excellent

34. Judges Review Goal of Critique Provide constructive input
Reduce and eliminate confusion and uncertainty
Reinforce and celebrate successes
Encourage and inspire for accepting future challenge

35. Suggestions for Balanced Feedback
Try to place equal focus during feedback based on what was done well by the students as well as what could be improved upon.
Be positive in our reactions and verbal feedback to the teams while at the same time giving honest feedback.
Try to turn any mistake into a learning situation.
Suggest solutions to improve any area that may need correction.
Inform students that they are not being graded during feedback session.

36. Getting ProStart Smart
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