SkillsUSA
2015 Florida Regional
Culinary Arts
Contest
MENU
Citrus Salad w/Emulsion Dressing
Pan Fried Chicken Breast With Lemon Sauce
Pecan Cranberry Couscous
Kale and Carrots *Contestants Choice
Judging Categories
A. Sanitation & Mise en Place
1. There will be four floor judges that will judge
i. Sanitation procedures
ii. Basic organization/ cleanliness/ attitude
iii. Safety
B. Skills Components:
1. Vegetable Cuts – may include any of the following:
i. Mince, Chop, Bruniose, Julienne, Batonnet, Dice(all
sizes), Concassee,
2. Meat Fabrication – Including but not limited to:
i. Chicken, Fish Fillet
3. Chicken Broth or Stock
4. Emulsion Dressing
5. Soup– may include any of the following:
i. Cream, Puree, Clear
6. Main entrees - 2 different cooking techniques from the following:
i. Saute, Roast, Braise, Stew, Poach (shallow or deep),
Panfry,
7. Sauces – 2 different types from the following:
i. Cream, Pan Sauce, Au Jus, Gravy, Butter Sauce, Warm
Vinaigrette, reduction.
8. Vegetable Cookery – may include any of the following:
ii. Boiling, Steaming, Glazing, Saute, Roasting, Pan
Frying
9. Starch Cookery – may include any of the following:
iii. Pilaf, Roasted, Pureed, Pan fry, Boiled, Steamed,
legumes
C. Written Test
The test gives the student an opportunity to demonstrate their
knowledge of culinary principles including but not limited to : Culinary
Math, Sanitation, Safety, Techniques and priciples of cooking.
Tie Breaker: In the event of a tie, the competitor with the highest overall
technical skills/ tasting score will be determined to be the winner. If there is
still a tie, the competitor with the highest score on the written test will be
determined to be the winner.
Deductions:
Poor/ no clean-up and reset of station and
over all contest area………………...........10-50 points
From Skills USA – Uniform infraction………..10-50 points
No Resume’……………………………………….50 points
GENERAL INSTRUCTIONS/ TIPS
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During Orientation for the Contest, a member of the Technical Committee will
review the contest packet with you.
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Before the Contest, carefully study the contest packet:
 Review the list of available spices, herbs and ingredients in contest packet.
 Write a Food List and a Preparation and Cooking Schedule designed to be
ready during the specific service times identified in your packet.
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Please use only as much of each ingredient as is necessary. Return unused
portions to the supply tables.
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Contact a judge to look at your garbage before removing anything from your
station
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You may work on any component of your menu at any time. ie: You can begin
working on your stock and/or soup during your knife cut time.
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You will present one (1) tasting plate to the Tasting Judges and one (1)
presentation plate for the public to see
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Raise your hand and ask for assistance if there is anything that you do not
understand. – There will be a period just before the start of the first session when
all questions will be answered for all contestants to hear. Once the competition
starts, any questions about technique or definitions, etc will not be answered –
Questions about where to find ingredients and the like will be answered.
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Remember two things – This is about LEARNING and it should be FUN. If at
any time you feel overwhelmed and feel that you can not continue, speak to a
judge or member of the Technical committee. We are here for you!
Chicken Fabrication
Each contestant will receive one Chicken or bone in Chicken breast, and should break
down to boneless breasts, or in Regional Contests, boneless can be utilized. However,
All Contestants will be required to break down a whole chicken at the State Contest.
SKILLS COMPONENT: VEGETABLE CUTS
Prepare the following vegetable cuts and/or tasks and present for judging. These items
can be used in other menu items:
1. Chopped Parsley – ¼ Bunch
2. Minced 2 T - Shallots
3. Medium Dice ( 1/2” x 1/2” x 1/2” cube) ½ cup zucchini or summer squash.
4. Julienne (1/8x1/8 x1 ½ to 2inches) Carrots ½ cup total
CITRUS SALAD WITH EMULSION DRESSING
Skill Component: Emulsion
Yield: 2 servings
Instructions:
• Each contestant will be provided greens and Oranges for this salad.
• Prepare emulsion dressing of choice using ingredients available, oils, vinegars, juices,
herbs and spices.
• Prepare appropriate garnish using ingredients available.
• Assemble and plate your salad.
ENTRÉE
Instructions:
• Use chicken breast
• Execute pan fry cooking method
• Prepare pan sauce
• Plate one entrée with assigned starch and vegetable accompaniments.
PAN FRIED CHICKEN BREAST WITH LEMON BUTTER SAUCE
Skill Component: Pan fry with pan sauce
Yield: 2 Servings
Ingredients:
Chicken breast
Salt as needed
Pepper as needed
Flour as needed
Eggs, beaten as needed (maximum of 2)
Breadcrumbs as needed
Clarified butter or oil 1 oz
Shallot chopped 2 t.
Chicken Stock ¼ C
Butter ¼ C
Lemon juice 1 T.
Fresh or dried herbs TT – if available
1. Season chicken and standard bread.
2. Pan fry to correct color and doneness in the butter or oil – remove and keep hot. Assess
fatand residue left in pan and make the necessary adjustments.
3. Quickly sauté shallot in hot pan
4. Deglaze pan with chicken stock and reduce almost dry
5. Add butter.
6. Add lemon juice and reduce to desired consistency.
7. Serve chicken with sauce and Veg/Starch side dishes.
STARCH ACCOMPANIMENT FOR ENTRÉE
Skill Component: Starch Cookery
Ingredients:
CRANBERRY PECAN COUSCOUS
Skill Component: Starch Cookery
Yield: 2 Servings
¼ c pecans, chopped small
¼ c dried cranberries, chopped
1 T clarified butter
1 T shallots minced
1 1/4 c chicken stock
1 c couscous
Salt and Pepper to taste
1T green onion, sliced bias
1. Toast the pecans in a dry sauté pan over medium heat. Set aside.
2. In a small sauté pan, sweat the shallots in the clarified butter over
medium heat. Add the dried cranberries, toasted pecans, and
chicken stock.
3. Bring the stock mixture to a boil and immediately pour it over the
dry couscous in a medium mixing bowl off the heat.
4. Cover the couscous with plastic wrap and allow it to sit for 5‐10
minutes.
5. Fluff the couscous with a fork and season with salt and pepper to
Taste. Garnish as desired.
VEGETABLE ACCOMPANIMENTS FOR PAN FRIED ENTRÉE
KALE AND CARROTS
Skill Component: Green Vegetable Cookery
Yield: 2 portions
Ingredients:
Julienne Carrots From knife cuts
2 Cups of Kale
Butter
Salt to taste
Pepper to taste
1. Cook Kale and Carrots as you desire.
2. Adjust seasoning as necessary.
Any additional Information will be sent out to your advisors regarding tool and
equipment to bring
to the Contest site location.
What to bring:
• All competitors must create a one‐ page résumé and submit a hard copy
NO Personal Electronic Devices will be allowed!
(This includes Digital cameras, Cell Phone, Pagers, MP3 Players, iPads, iPhones and etc.
at the contest!)
Timers Digital and hand wound alarms- are permitted.
All State Contest and National Contests are created following the Technical Standards.
Please take the time to read through all the instructions and recipes before starting!
THE USE OF ELECTRIC TOOLS IS NOT PERMITTED. The demonstration of
knife and hand skill is of the utmost importance.
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Please be aware of the time frame for presentation of all items.
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Any items presented between 5-10 minutes late will result in a point loss.
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Any items presented between 10-15 minutes late will result in a 75 % point loss.
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Any items presented 15 minutes late will not be scored
For additional information, please refer to National Technical Guide lines.
The FL SkillsUSA Culinary Competition Judges reserve the right to limit, or disallow the
use of any item it deems unfair or improper.
EACH STUDENT WILL RECEIVE AN INGREDIENT BASKET CONTAINING THE
FOLLOWING ITEMS TO USE AT THEIR DISCRETION IN THE PREPARATION OF
THEIR MENU ITEMS.
Chicken, whole or 2 breasts
per competitor
Shallots
1 med/large each
Zucchini or summer squash
1 each
Carrots
3 each
Parsley, fresh
¼ bunch each
Prepared Chicken Stock
3 cups each
Coucous
1 cup each
Veg Oil
½ cup
Dried Cranberries
¼ cup each
Pecans
¼ cup each
Cucumber
¼ each
Radish
1 each
Green Onion/Scallion
1 each
Lettuce (Any kind/or Assorted
Approx ½ head each
Lemon
2 each
Kale, Fresh
2 Cups
Garlic, Fresh
½ bulb each
Dijon mustard, prepared
2 oz each
Parmesan Cheese
1 oz
Eggs
3 each
Pasteurized egg yolks
2 oz each
Olive oil
3 oz each
Vegetable Oil
3 oz each
Butter
½ lb each
Clarified Butter
6 oz each
Heavy Cream
8 oz each
Flour, All purpose
4 oz each
Panko or Regular Breadcrumbs
4 oz each
White Wine Vinegar or similar
2 oz each
Salt
Pepper
Other Fresh herbs, Assorted
Baguette
1/8 loaf each or similar for salad/croutons
Each student MUST bring the following equipment: (any other equipment may not
be permitted to be used. The decision will be made by the competition chair
exclusively.)
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Pen and Pencil
Calculator
1—full size sheet pan
2 cutting boards that fit inside a full size sheet pan—approximately 14”X20” (one
for chicken and one for the other mise en place)
2— ½ sheet pan
2—1/2 hotel pans: throw away aluminum; stainless steel not necessary, but
acceptable
20— 4 oz plastic soufflé cups
3—10-12 inch sauté pans, non stick are allowed
3—3 qt sauce pots
2—4 qt Stainless steel bowls
3—2 qt Stainless steel bowls
1 set measuring cups and spoons
2 ea. 8-12 inch whisk
1—1 oz ladle
1—4 oz ladle
1 box grater
2 rubber spatulas
1 plastic bowl scraper
1 spatula or entrée fork for sauté work
1 each: chef knife, serrated knife, boning knife, paring knife and steel
2-3 set tongs—8—12 inches
Spoons: 1 slotted, 2 regular, two wooden
Side towels or hot pads
Disposable gloves
Apron
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Timers - optional
Salad spinner for drying greens (optional)
For Service and Display:
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Two dinner plates 10 inch or 12 inch
Two plates, 8-10 inch