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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

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PROSTART

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  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

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