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ProStart Culinary Competition

Top 5 Mistakes Teams Make. Lack of PracticeMenu Not Appropriate for Skill LevelImproper Time ManagementLack of Basic Understanding of Food!Lack of familiarity with Format and Pressures. Top 10 Things Winning Teams Have Done. Practice Time ManagementVideotape Practice SessionsExternal Evaluati

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ProStart Culinary Competition

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    1. ProStart® Culinary Competition How Points are Scored “Deconstructing the Score Sheet” A Judge’s Perspective

    2. Top 5 Mistakes Teams Make 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

    3. Top 10 Things Winning Teams Have Done Practice Time Management Videotape Practice Sessions External Evaluation of Practice Session Performance Practice Simulates 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

    4. The Score Sheet A Point by Point Breakdown on what to do in order to succeed!

    5. Shipping and Receiving Proper Temperature Check temperature of foods prior to check-in Pre-chill coolers that will contain refrigerated items Pack items in coolers properly – layers Have a thermometer in your coolers Know the Temperature Danger Zone!

    6. Shipping and Receiving Proper Packaging Separate coolers for protein and non-protein Coolers packed appropriately Pre-chill coolers EVERYTHING labeled using a permanent marker No leaky packaging Delicate items protected Use air bladders or other to take up space

    7. Knife Skills STRESS Accuracy SHARPEN YOUR KNIVES! ENSURE team members cross train on all cuts Ask for help if needed! COMMUNICATE consistency before speed TEACH knife safety CHOOSE items appropriate for team members skill level

    8. Poultry Fabrication Practice basic 8 piece breakdown of chicken:

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