Getting ProStart® Smart
Preparing Students
for
Culinary Competition
Prepared by
William Nolan
Director, ProStart Program
National Restaurant Association Solutions
&
Dr. Jerald Chesser, CEC, FMP, CCE
The Collins School of Hospitality Management
California Polytechnic State University Pomona
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 small-wares
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
Penalty Areas: Disqualification
• Did not attend pre-meeting
• Team received coaching during the event
• Use of electric or battery powered equipment
• Use of additional burner
• Team food did not pass temperature danger zone/ stored/
transported by final deadline
• Team did not produce two (2) complete meals
Penalty Points
• Station left in unsanitary manner
3 pts
• Finishing late - 1 point per minute.
1-10 pts
• Starting early - 1 point per minute.
1-10 pts
• Use of pre-prepared ingredients
5 pts
• Two meals not identical
2 pts
• Team uses other dishes/glassware
5 pts
• Team did not submit recipes by deadline
2 pts.
Top 5 Mistakes Teams Make
1.
2.
3.
4.
5.
Lack of Practice
Menu Not Appropriate for Skill Level
Improper Time Management
Lack of Basic Understanding of Food!
Lack of Familiarity with Format and Pressures
Top 10 Things Winning Teams Have Done
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Practice Time Management
Videotape Practice Sessions
Have Practice Sessions Judged
Simulate Competition Conditions
Perfect Basic Skills
Don’t Overreach on Skill Level
Cross Train Team Members
Team Cohesiveness – Sense of Mission
Concentrate on Skills and Flavor
Purchase Freshest Ingredients Possible
Knife Skills
Steps to Competing
Effectively
Knife Skills
Areas Evaluated
Consistency
Accuracy
Safety
Waste
Knife Skills
• Principles Application
Correct knife for the job
Safe and secure placement of cutting board
Proper grip (ProStart, Year 1, 2nd Ed, Pg. 194)
Proper placement of guiding hand (ProStart, Year 1, 2nd Ed, Pg. 194)
Execution of basic knife cuts (ProStart, Year 1, 2nd Ed, Pg. 195)
Knife Skills
Students choose 4 of 6 cuts
Cuts must be utilized in their menu preparation
Each student will execute one cut
Judges will assign cut to each student
Knife Skills
Cuts to choose from:
• Julienne
• Brunoise
• Diagonal
• Medium Dice
• Chiffonade
• Mince
Knife Skills
DO:
STRESS Accuracy
ENSURE team members cross trained on all cuts
Ask for help if needed!
COMMUNICATE consistency before speed
TEACH knife safety
CHOOSE items appropriate for team members skill
level
Safety and
Sanitation
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
Safety and Sanitation
• Wholesomeness
USDA definition
• Fit for human consumption!
Components
• No danger from harmful bacteria
• Appropriate
– Flavor
– Aroma
– Color
– Texture
Safety and Sanitation
Wholesomeness is meaningless without
quality flavor, aroma, texture, and color and
quality flavor, aroma, texture, and color are
meaningless without wholesomeness.
Safety and Sanitation
Wholesomeness is an integral part of
quality
Safety and Sanitation
Time, temperature, and
contamination control are the
keys to controlling quality
Safety and Sanitation
• Factors in Food Quality
Receiving and Storage
• Frozen Foods – less than 0oF / -18oC
• Refrigerated Foods – less than 41oF / 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
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
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
Safety and Sanitation
Proper Food Handling
DO:
1. Use gloves APPROPRIATELY!
2. Control temperature at all times
3. Store food PROPERLY
4. Be aware of cross contamination!
5. Be aware of proper utensil use
6. Plate correctly!
Safety and Sanitation
Follows Safety and Sanitation Procedures
DO:
Be aware of personal hygiene
Handle knives safely
Be conscious of open flames
Clean food contact surfaces
Ensure sanitation solution is at proper strength
Menu & Recipe
Steps to Competing
Effectively
Menu & Recipe
The menu and recipes can
ultimately separate the winner
from the loser.
Menu & Recipe
• Menu Development Principles
Select items demonstrating:
• Skills and techniques
• Appropriate complexity
• Appreciation of ingredients
• Understanding of ancillary quality factors
– Sanitation challenges
– Location
– Time
– Equipment
Menu & Recipe
• Menu Development Principles
Balance
Product
Preparation method
Color
Flavor
Texture
Menu & Recipe
• Written Menu Principles
Correct term usage
Use of descriptive language
Follow costing guidelines
Format
• First – easy to read and understand
• Second – attractive appearance
Menu & Recipe
• Recipe Writing Principles
Parts
• Name
• Yield
• Portion size
• Time and temperature
• Complete ingredient list in order of use
• Measurements with appropriate abbreviation
• Method – complete instructions in logical,
manageable steps
Menu & Recipe
DO:
Make sure it’s typewritten
Ensure prices make sense!
Have correct recipe structure
Have food costing correct
Have menu prices correct
Have costs within guidelines
Sources and acknowledgements listed
Team Presentation &
Work Skills
Steps to Competing
Effectively
Team Presentation & Work Skills
Hot Food Competition is not
just about food!
It is also about teamwork!
Team Presentation & Work Skills
Critical to Success
Team Appearance
Team Organization
Team Work
Team Presentation & Work Skills
• Build the team
Team membership is competitive
Team membership based on knowledge, skills, and fit – not popularity
Team building exercises
Team identity
Team participation in planning
Team contribution to development/improvement
Team Presentation & Work Skills
Create individual foundational skills
experts.
Practice!
Practice!
Practice!
Team Presentation & Work Skills
• Divide and Conquer
Split the work into manageable segments
Create menu item experts
Have each team member understudy one other
team member
Team Presentation & Work Skills
Practice is not enough!
• Scheduled practices
• Scheduled strategy sessions
• Practice schedule strictly enforced
• Strategy session schedule strictly enforced
• Correct practice
Team Presentation & Work Skills
• Correct Practice
Simulates actual competition
Stresses time limits
Introduces challenges
Places pressure on team and individuals
Builds team and individuals
Provides exposure to external moderators and judges
Provides opportunities to practice against other teams
Team Presentation & Work Skills
PROFESSIONALISM
Personal hygiene
Personal appearance
Attitude/behavior
Timeliness
Condition of product, equipment, station,
etc., etc. etc. !
Team Presentation & Work Skills
Team Appearance
DO:
1.
2.
3.
4.
5.
6.
Have clean and pressed uniforms
Follow all rules and guidelines
LOOK THE SAME! No individuals.
Have proper shoes
Restrain hair
Leave the jewelry at home!
Team Presentation & Work Skills
Work Organization/Cooperation
DO:
Have a team plan
Master skills required for individual tasks
Have everyone contribute and work!
Communicate!
Be and act PROFESSIONAL!
MANAGE YOUR TIME!
Team Presentation & Work Skills
Proper Cooking Procedures
DO:
1.
2.
3.
4.
5.
Use appropriate method for product
Employ required techniques
Be time efficient!
Have proper amount of product
Know what to do with what’s left
Team Presentation & Work Skills
Proper use of Equipment and Tools
DO:
Use PROFESSIONAL cookware when possible
Use RESTAURANT APPROPRIATE equipment
Use proper size pan for task
Use proper tools
Product Taste
Steps to Competing
Effectively
Product Taste
• Flavor
Fresh vs. Old or Reheated
Individual character - Sweet, Sour, Salty, Browned
Intensity / Depth
Clarity
Product Taste
• Aroma
Natural
Fresh vs. Old or Reheated
Product Taste
• Texture
Bite Resistance – hard, soft, elastic
Crispness – crunchy, crusty
Moisture
Fresh – quality of bite, crispness
Product Taste
• Color / Appearance
Fresh vs. Old
Bright vs. Dull
Natural vs. Artificial
Moist vs. Dry
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!
Product Taste
• Tips
Seek clarity not confusion!
Quality not quantity!
Quality not flash!
Get married, do not just live together!
Product Taste
DO:
Keep it simple
Season your food
Taste as you go
Choose SEASONAL items
Ensure product is readily available
Use the freshest ingredients possible
Choose appropriate cooking techniques
Product Taste
DO:
Remember expensive doesn’t mean better
Master basic techniques and apply
Consult with a mentor
Choose menu that is appropriate to team members
skill level! This is HUGE!
Finished Product
Steps to Competing
Effectively
Finished Product
Level of difficulty
&
Presentation of finished product
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
Finished Product
The purpose of plate presentation is to
enhance the appeal of the food.
Poor plate presentation or poorly designed
plate presentations will diminish rather than
enhance the appeal of the food.
Finished Product
Most Important Rule
( The rule that should not be bent or broken.)
Simple but elegant!
- C. Sinkledam, CMPC, CEC
Definitely
!!!!!!!!
Finished Product
Presentation of Finished Product
“Build appetizing, elegant, easily consumable
food presentations not architectural
wonders!”
J. Chesser, Ed.D., CEC, FMP, CEC
Finished Product
• Basics
Temperature
• Cold Food = Cold Plate
• Hot Food = Hot Plate
Flavor
• Complimentary
• Balanced
Finished Product
• Basics
Color
• Variety
• Balance
• Freshness
Shapes
• Variety
• Complimentary
• Balance
Finished Product
• Basics
Texture
Variety
– Physical: smooth, coarse, solid
– Visual: puréed, speckled
• Balance
Finished Product
• Basics
Plate, bowl, platter
• Appropriate Size
• Appropriate color
Finished Product
• Basics
Design
• Appropriate to time and temperature constraints
• 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
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.
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.
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.
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.
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.
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.
Finished Product
Degree of Difficulty
DO:
Be creative
Master techniques
Show them what you know!
Work for it!
Match menu with ability
Finished Product
Appearance
DO:
Use a variety of colors
Use a variety of shapes
Use a balance of textures
Keep it simple
Use correct portion size
Use appropriate plate, bowl, etc.
Finished Product
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Keys to Success….
#1
Obtain a Mentor
#2
Practice
#3
Be Creative!
#4
Create an atmosphere of
professionalism
#5
Ask Questions!
#6
Have FUN!