Student Competition Manual - American Culinary Federation

Cooking PhaseFish Starter - Matelote Pochouse #1571Salad of your choiceEntrée of choiceDessert of your choiceNotes:• If a team chooses to use their chicken from the skills (phase I) in their menu during phase II, further fabrication ifrequired must be done in phase II. If a team chooses to use a different protein or additional chicken the fabricationcan only be done in phase II.• Appropriate sides are required to accompany the entrée course.• The classical dish is to be prepared according to Escoffier. Teams should concentrate on the cooking methods, skills,garnishes and preparation described by Escoffier.Kitchen station requirements• 1 each 4-to-6 burner range, or flat top• 1 each full sheet-pan size oven with two shelves• 2 each 6’ to 8’ tables, 30” wide and standard kitchen height• 4 each power outlets• Garbage receptacle• Access to ice supply, within close proximity• Access to refrigeration, within close proximity• Access to a freezer, within close proximity• Hot and cold water and sanitary source in theimmediate vicinity• To maintain sanitation, mops, brooms, bleach and buckets• A large clock visible by every team in the competitionarea for accurate timekeeping• A team staging area for ingredient check-in and placement• A schedule of competing times• Breakfast refreshments for the teams and judges• One 6’ display table per team for cold platter displayEquipmentTeams must bring in all equipment that is needed to execute the meal. Teams should only expect the organizer to providea four-to six-burner stove, an oven, tables, garbage receptacle, ice supply, refrigerator and freezer access.Processors, blenders, mixers, etc., must be brought if needed. Power outlets will be supplied.ACF Student Culinary Competition Manual | Revised October 2013 37