Getting ProStart Smart Getting 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
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Getting ProStart Smart Getting ProStart Smart Preparing Students for Hot Food Competition Prepared by William Nolan National Restaurant Association Educational.
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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.
Steps to Competing Effectively
Menu and Recipe
Steps to Competing Effectively
Menu and Recipe
Keep It Simple Stupid!
Steps to Competing Effectively
Menu and Recipe
The menu and recipes can ultimately separate the winner
from the loser.
Steps to Competing Effectively
Menu and Recipe
Steps to Competing Effectively
Menu and Recipe
Make it:Make it:
WWorth orth OOur ur WWait!ait!
Steps to Competing Effectively
Menu and Recipe
Avoid flash!
Go for substance!
Steps to Competing Effectively
Menu and Recipe
• Menu Development Principles• Select items demonstrating:
• Skills and techniques• Appropriate complexity• Appreciation of ingredients• Understanding of ancillary quality factors
Personal appearancePersonal appearanceAttitude/behaviorAttitude/behavior
TimelinessTimelinessCondition of product, equipment, Condition of product, equipment,
station, etc., etc. etc. !station, etc., etc. etc. !
Steps to Competing Effectively
Safety and Sanitation
Wholesomeness is meaningless without quality flavor, aroma, texture, and color and quality flavor, aroma, texture, and color are meaningless without wholesomeness.
Steps to Competing Effectively
Safety and Sanitation
• Wholesomeness• USDA definition
• Fit for human consumption!
• Components• No danger from harmful bacteria• Appropriate
– Flavor– Aroma– Color– Texture
Steps to Competing Effectively
Safety and Sanitation
Wholesomeness is an integral part of quality
Steps to Competing Effectively
Safety and Sanitation
Steps to Competing Effectively
Safety and Sanitation
Time, temperature, and contamination control
are the keys to controlling quality
Steps to Competing Effectively
Safety and Sanitation
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
Steps to Competing Effectively
Safety and Sanitation
• 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
Steps to Competing Effectively
Safety and Sanitation
• 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
Steps to Competing Effectively
Safety and Sanitation
• 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
Steps to Competing Effectively
Safety and Sanitation
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.
Steps to Competing Effectively
Shipping and Receiving
Packaging and temperature control are the keys to
preserving the total integrity of a product.
Steps to Competing Effectively
Shipping and Receiving
• Product Integrity• Wholesomeness
• Aroma
• Texture
• Flavor
• Color
Steps to Competing Effectively
Shipping and Receiving
• Proper handling prior to shipping.• Control temperature
• Cook pre-cooked foods to correct temperature
• Rapidly chill pre-cooked foods
Steps to Competing Effectively
Shipping and Receiving
• Packing concerns• Cross contamination
• Moisture
• Heat/cold
• Leakage
• Crushing
Steps to Competing Effectively
Shipping and Receiving
• 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
Steps to Competing Effectively
Shipping and Receiving
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
Steps to Competing Effectively
Shipping and Receiving
• 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)
Steps to Competing Effectively
Team Skills
Execution is critical!
Steps to Competing Effectively
Team Skills
Proper cooking procedures
• Appropriate for:• Product
• Time
• Location
• Application/mastery
Steps to Competing Effectively
Team Skills
Total use of Product
• Starts with menu
• Waste
• Use of by product
Steps to Competing Effectively
Team Skills
Proper use of Equipment and Tools
• Appropriate for:• Product
• Time
• Location
• Application/mastery
Steps to Competing Effectively
Team Skills
Steps to Competing Effectively
Team Skills
Individual practice
+Team practice
‖Precision Execution
Steps to Competing Effectively
Team Skills
Precision team execution leads to success!
Steps to Competing Effectively
Product Taste
Steps to Competing Effectively
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
Steps to Competing Effectively
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
Steps to Competing Effectively
Product Taste
Flavor Is
F Full DevelopmentL LayersA AppreciationV ValuingO ObservingR Results That Require Patience
Steps to Competing Effectively
Product Taste
• Flavor• Fresh vs. Old or Reheated
• Individual character - Sweet, Sour, Salty, Browned
• Intensity / Depth
• Clarity
Steps to Competing Effectively
Product Taste
• Aroma• Natural
• Fresh vs. Old or Reheated
• Individual character - Sweet, Sour, Salty, Browned
Steps to Competing Effectively
Product Taste
• Texture• Bite Resistance – hard, soft, elastic
• Crispness – crunchy, crusty
• Moisture
• Fresh – quality of bite, crispness
Steps to Competing Effectively
Product Taste
• Color / Appearance• Fresh vs. Old
• Bright vs. Dull
• Natural vs. Artificial
• Moist vs. Dry
Steps to Competing Effectively
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!
Steps to Competing Effectively
Product Taste
• Tips• Seek clarity not confusion!
• Quality not quantity!
• Quality not flash!
• Get married, do not just live together!
Steps to Competing Effectively
Finished Product
To
Or not to
That is the question!
Steps to Competing Effectively
Finished Product
Level of difficulty
Presentation of finished product
Steps to Competing Effectively
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
Steps to Competing Effectively
Finished Product
Definitely
Steps to Competing Effectively
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.
Steps to Competing Effectively
Finished Product
Most Important Rule( The rule that should not be bent or broken.)
• 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.
Steps to Competing Effectively
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.
Steps to Competing Effectively
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.
Steps to Competing Effectively
Finished Product• Principles of Arrangement
• 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.
Steps to Competing Effectively
Finished Product• Principles of Arrangement
• 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.
Steps to Competing Effectively
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.
Steps to Competing Effectively
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.
Steps to Competing Effectively
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.
Steps to Competing Effectively
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.