Student Competition Manual - American Culinary Federation

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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
Skills Salon Score Sheet(Local, State & Regional)STUDENT teamTeam:____________________________________________________ Judge:________________________________________________________Show:____________________________________________________ Date: ____________________________________________________________(Skills Evaluation 0-20 points)Section 1 (Chicken) Max. Pts. ReceivedButchery 10Proper handling of carcassand remaining protein5Sanitation 5Total Score 20Section 2 (Fish) Max. Pts. ReceivedFilleting of fish 10Proper handling of carcassand remaining protein5Sanitation 5Total Score 20Section 3 (Knife Skills) Max. Pts. ReceivedJulienne vegetable or fruit ofchoice (4 oz)5Tournee vegetable or fruit ofchoice (8 pieces)5Peel and small dice one onion 5Peel and small dice two vineripenedtomatoes (pulp seeded 5and concasséd)Sanitation 5Total Score 25Section 4 (Pastry) Max. Pts. ReceivedPastry cream 10Peel and section oneorange5Prepare tart shell for blindbaking5Sanitation 5Total Score 25Section 5 (Timing) Max. Pts. ReceivedOverall timing10(½ point deduction for each minute late)Section 1 scoreSection 2 score +Section 3 score +Section 4 score +Section 5 score +Subtotal =÷ 5 = Final skills scoreJudges Guidelines forStandards18-20 points Gold16-17.99 points Silver14-15.99 points BronzeJudge’s signatureACF Student Culinary Competition Manual | Revised October 2013 38
Page 1 and 2: ACF STUDENTculinary competition man
Page 4 and 5: tableof contentsChapter I.........p
Page 6 and 7: chapter 2traditional competition ca
Page 8 and 9: Category SC — Patisserie/Confecti
Page 10 and 11: • All requirements for kitchen se
Page 12 and 13: Safety Guidelines• Protective clo
Page 14 and 15: General Guidelines for Category SK
Page 16 and 17: Organizer NoteSample Time Schedule
Page 18 and 19: Composition and Harmony of Ingredie
Page 20 and 21: Ingredient Compatibility — Ingred
Page 22 and 23: cold food score sheet[CATEGORIES SC
Page 24 and 25: HOT FOOD KITCHEN FLOOR score sheet[
Page 26 and 27: HOT FOOD TALLY score sheet[CATEGORY
Page 28 and 29: HOT FOOD COOKING AND PATISSERIE - T
Page 30 and 31: chapter 5competition organizationAC
Page 32 and 33: Chapter President• Overall respon
Page 34 and 35: chapter 6student team competitionTe
Page 36 and 37: National CompetitionACF’s nationa
Page 38 and 39: • Teams must bring in all equipme
Page 42 and 43: hot-food kitchen floor Score Sheet(
Page 44 and 45: Cold Platter Score Sheet(Regional O
Page 46 and 47: Regional Tally Score ShEETSTUDENT t
Page 48 and 49: Kitchen/Floor Score Sheet(National)
Page 50 and 51: Competition Summary Score ShEETSTUD
Page 52 and 53: ACF Student Team CompetitionTeam In
Page 54 and 55: CategoriesCold food A - Cookery B -
Page 56 and 57: COMPETITOR/COACH CRITIQUE OF JUDGES
Page 58 and 59: ACF STUDENTculinary competition man

Student Competition Manual - American Culinary Federation

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