1 / 14

PROSTART

PROSTART. Getting Ready For Competition. Begin With the End in Mind. Key components Teamwork Menu Knife skills Organization Sanitation & Safety. Teamwork. Teams How to form? Captains - must be the driving force, strong culinary skills, responsible Team dynamics. Menu. Selection

wauna
Télécharger la présentation

PROSTART

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PROSTART Getting Ready For Competition

  2. Begin With the End in Mind. • Key components • Teamwork • Menu • Knife skills • Organization • Sanitation & Safety

  3. Teamwork • Teams • How to form? • Captains - must be the driving force, strong culinary skills, responsible • Team dynamics

  4. Menu • Selection • Student driven • Appetizer - anticipation • Entrée - confirmation • Dessert - perfect ending • Considerations Prep time Equipment Cooking methods

  5. Team + Menu = practice time???

  6. Plating • First impression of food • Portion size • Colors • Shapes • Clean, strong lines • Clean plate - cheesecloth wipes • Fingers under plate when presenting

  7. Recipe & Costing • Recipes • Keep simple • Use correct terms • List all ingredients • Costing • Know conversions • Use websites • Is item too expensive? *students avoid doing this like the plague *

  8. Knife/Cooking Skills • Confidence, confidence, confidence • Practice, practice, practice • Fingers curl • Size uniformity • Saute flip • Temperature check • Vegetable/meat prep

  9. Organization • Team - overlapping of responsibilities • Work space • Top of workstation • Under workstation • Equipment table/rack

  10. Team Organization • Time lines - individual but captain should know everyone’s • Equipment lists - necessity when juggling between class/team needs , gloves, tasting spoons, tape, marker, foil & plastic wrap,etc. • Cooler list - include thermometer, careful w/dry ice • Dry ingredients list - individual labeled containers, lids on tight! • Uniform checklist - chefs coat, black/check pants, chef hat, apron, two side towels, hairnets, thermometers for every member of team, neckerchiefs (optional), remove all jewelry, makeup

  11. Top of Workstation • CLEAN AS YOU GO!!! • Useable/Non-useable waste bins • knives - holder, folded clean towel • cutting boards - bring plenty • container w/ice for protein • sanitize/organize area when you have free time

  12. Under workstation • Organized - judges will look • Equipment bins • Hot equipment • Sanitation buckets • Gloves • Tasting spoons • Small garbage

  13. Equipment Table • Organized - team members need to know where their own equipment is • Label trays if using speed rack • Use it - don’t overcrowd top of workstation when starting • extra items - towels, hot pads, utensils

  14. During Competition • Competition starts the moment you step on the floor • Communication is a must • Keep hot foods hot…cold foods cold • Try to relax - enjoy what you are doing • Confidence - fake it if you need to • Think on your feet - you can do it

More Related