RULES OF COMPETITION
I.
REQUIRED CHICKEN CUTS
Within 10 minutes of entering the kitchen, a judge will select one member of
each team to demonstrate a safe and efficient method of an eight cut chicken
and debone a split chicken breast.
II.
FOOD
A. MAIN ENTRÉE for the Team Cuisine Competition will be chicken.
Select a chicken dish that is an original or an adapted recipe. At Regional and
Final Competitions, the serving portion will be for five people. Four portions
will be served and the fifth portion will be used for the table setting display.
All preparation and cooking of the chicken must be done at the competition
site.
COMPETITION REQUIREMENT: Judges choose one team member within
the first 10 minutes of the competition to demonstrate a safe and efficient
method of an eight (8) cut chicken and debone a split chicken breast.
B. ACCOMPANIMENTS
A. No food items may be brought in by any team member. All food will
be supplied.
Mystery Basket
Each team will be randomly presented with a Mystery Basket at the beginning of the
planning time. There will be 30 minutes designated as planning time.
One required recipe (dessert) will be provided in each Mystery Basket. The five basic
salad cuts are required to be demonstrated and a salad dressing recipe is also included and
will be judged as a required skill.
( I made a slight change, other wise this looks fine, yes I have dessert recipes)
III.
PLANNING TIME
A. Thirty (30) minutes is designated as planning time. ( this time may not be
shortened to increase other time ie, more time in the kitchen)
B. Instructors may not be involved in planning time.
C. Judges and Team Cuisine volunteers will observe planning time.
D. Teams cannot ask judges or Team Cuisine officials any questions during
their planning session.
E. Each team will be given a Mystery Basket at the start of the planning time.
F. Team members are encouraged to bring their equipment and utensils into
the planning session.
G. The following reference books will be available for each team: Webster’s
Culinary Arts Dictionary, On Cooking and Food and Beverages Service
by Bruce Axler and Carol Litrides, if requested.
H. A flip chart of paper will be available to write menus.
I. A menu must be declared in writing before entering the kitchen. Menus
will be submitted and accepted by a Team Cuisine volunteer prior to
entering the kitchen. The following must be included on your declared
menu:
appetizer/salad
chicken entrée
starch
vegetable
dessert
bread product
beverage
Additional menu components are the team’s option.
J. One compulsory dessert recipe will be provided as part of the Mystery
Basket and must be included in the menu declaration.
K. The team may not enter the kitchen until there is exactly 90 minutes
remaining for the cooking time.
L. The team may use more than 30 minutes for the planning session,
however, the amount of time greater than thirty minutes will be subtracted
from their 90-minute kitchen time.
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IV.
RECIPE FORMAT
A. Each food prepared must have a recipe outline and include a list of
ingredients, basic cooking methods and equipment used.
B. Spelling in recipe outline will not be evaluated
C. Use generic recipe outline (example on page 8).
D. No recipe can be used that will be flamed.
V.
MENU COVER
Menus must be original and written / printed by a student team member at the
competition.
The menu cover should be an appropriate restaurant cover. The menu cover
may be designed prior to the competition.
VI.
TABLE SETTING
Each team will supply appropriate restaurant table service for four including
tablecloth, napkins, plates, flatware, stemware, etc., for the Front of the
House.
Each team will supply a table centerpiece. Choose one that is an appropriate
restaurant type for your meal theme and table service. Remember to check
your local resources for table display.
Immediately following the end of each team’s competition, the team will
display their table service, one complete meal, and their centerpiece at a
separate table to be used for a team photo.
Available table sizes at competition sites (not guaranteed):
Tri-Rivers Career Center
Madison Comprehensive H.S.
Finals – FirstEnergy Corp.
42” square
48” round
TBD
Included in your confirmation packet will be available table sizes for each site
location. Schools may bring their own table and chairs of any size, if they
choose.
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VII.
DRESS OF TEAM
Appropriate restaurant clothing should be worn for the Heart of the House and
the Front of the House.
VIII. SERVING
A. No tableside cooking
B. Your choice of style of serving
REQUIREMENT: A team member must explain to the Judges the style of
serving you will be performing and explain the menu to be served. Remember
to correctly pronounce any foreign words used on the menu.
GENERIC RECIPE FORMAT
School Name: ___________________________________________________________
Recipe Title: ____________________________________________________________
Time: __________________________________________________________________
Temperature: ____________________________________________________________
Yield: ____________________________Serving Size___________________________
Quantity
Ingredient
Cooking Method
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Equipment
IX.
TIME LIMIT
A. TWO HOURS
1. Thirty (30) minutes planning time
2. Ninety (90) minutes kitchen time
 Team members may not enter kitchen until ninety (90)
minutes remain
 Includes entering the kitchen area, preparing foods, serving
foods, and cleaning up
B. Begins when all Team Cuisine members enter the planning area together
C. Ends when all Team Cuisine members leave the kitchen area together
D. The official timekeeper will keep track of total time used and will keep
team members posted. A timesheet will be used (example on page 11)
E. TIME PENALTY: For each minute or part of a minute over the 2 hours,
one point will be deducted. (Example: the team is three minutes over 2
hours; three points will be deducted on score sheet)
F. Cleanup time: It is included as part of the 2 hour limit. This includes
bussing off the table, wiping up and sanitizing work counter area, cleaning
equipment for the next team (Example: scrape and clean griddle), and
wiping up any spills on the floor.
G. A team may not exceed 2 hours and 10 minutes for their competition to
allow the contest to continue in a timely fashion for all other teams. The
official timekeeper will announce the end of the two-hour time limit.
Teams will be advised to clean, bus, and sanitize their work area.
At two hours and 10 minutes, officials will end the competition session.
Teams will be judged accordingly, even if not completed. Time penalties
will be enforced.
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X.
EQUIPMENT AT COMPETITION
A. The following equipment will be available:
1.
2.
3.
4.
5.
6.
7.
Four range top surface units
Fry kettle
Griddle
Bake/roast oven
Convection oven
Microwave oven
Hot food lamp
B. Acceptable residential food preparation equipment that can be used
includes: coffee maker, blender, food processor, small mixer, and juicer.
C. Other items provided at competition site:
1.
2.
3.
4.
5.
6.
7.
8.
Refrigerator space
Freezer space
One tray stand per team (bring more if needed)
Two carts per team (bring more if needed)
Water
Ice
Broom and dust pan
Mop and bucket
D. You must bring all other equipment and utensils, etc.
1. Remember to label your equipment and utensils with school name.
2. The site host school is not permitted to provide equipment or supplies.
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THE OFFICIAL TIME SHEET
SCHOOL: _____________________________________________
TIME STARTED: _______________________________________
TIME COMPLETED: ____________________________________
TOTAL TIME USED: ____________________________________
Reminder to Teams at:
Reminder to Judges at:
Planning time
__________15 minutes
Front of the House
__________45 minutes
__________30 minutes
__________55 minutes
Kitchen Time
__________65 minutes
__________45 minutes
__________75 minutes
__________60 minutes
__________85 minutes
__________75 minutes
__________95 minutes
__________90 minutes
_________105 minutes
_________105 minutes
This looks fine to me
Time Keeper: ___________________________________________
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XI.
JUDGES
Before the competition, the judges will have a meeting to review rules and
scoring.
The judges will be encouraged to ask questions of team members about the
recipes, equipment usage, table setting, serving techniques, and menu idea, etc.
For the Regional and Final Competitions, there will be one team of judges who
will judge both the Heart of the House and the Front of the House. Every attempt
will be made to have at least one judge observing the Front of the House during
the kitchen part of the competition. The Timekeeper will request a switch of
Front of the House observer every 10 minutes during the 90-minute kitchen time.
There will be a Team Cuisine volunteer who will be the judges’ assistant to
handle any questions on judging and to verify the judges’ final score.
After scoring, the judges will discuss the team’s performance with instructors and
team members.
XIII. SCORING OF TEAM
There are 375 points possible for a team’s final score.
The ServSafe test score is worth 50 points. A Team Cuisine Volunteer will have
graded the student test and determined the team’s score.
To determine the team’s final score: add up the judges’ subtotal and average the
scores, minus time penalty and rule penalties, add in kitchen knowledge test
score. Point amount equals final team score.
XIV. TIE
If there is a tie of team scores at the end of the competition:
1. The team’s ServSafe test score will be used as a tiebreaker.
2.
If tie continues, the instructor will select a student from the team to take an
oral examination from the judges.
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XV.
SERV SAFE TEST Yes this works
A written test consisting of 25 multiple choice and fill-in-the-blank type questions
will be given to competitors prior to the Friday night pizza party.
Each question will be worth two points. Total possible points a student could
obtain, as a score, would be 50. The team score is the average of the individual
score.
Example of score: Students’ scores: 47 + 40 + 49 + 45 + 42 = 223; 223 ÷ 5 =
44.60. The 44.60 will be the team’s score. There is no rounding off. In case of a
tie, it would be the score (44.6) that will be used to break the tie.
A booklet with the relevant information will be provided to each team. It is the
team’s responsibility to provide enough copies to the team members from which
to study. Sample test questions will be included.
XVI. INSTRUCTORS AT COMPETITION SITE
You are surely moral support to your students; however, you cannot do their
work.
NO instructors or parents are permitted in the planning time, kitchen area or
serving area once the competition begins or a penalty of 50 points will be
deducted from the team’s score.
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