Post on 21-Dec-2015
Basic Culinary Competition SkillsMandy Hines, Davie High School, Mocksville, NChinesa@davie.k12.nc.usTeacher: Foods 1, Foods 2, Prostart 1 and 2July 2014
About me…
• Teach at Davie High School-Foods 1, Foods 2, Prostart• BS in Home Economics Education, Meredith
College, 1993• Taught in Catawba County and New Hanover
County Schools• Sales Director with the Pampered Chef-12 years• I was VERY INTIMIDATED to COMPETE!
About the workshop:
• Outline what curriculum guide covers in all 3 courses to help prepare students• Activities to help teach knife skills• Rules for competition (Prostart specific)• Things our competition team did to
prepare• Recipes to use with your students
Curriculum Covers:• Foods 1-• Terminology• Food groups• Basic Meal Prep
• KNIVES?• Start to talk names• How to hold• Basic safety
• Foods 2-• Specific knife names• French cutting words• Use and Practice• Garnishing tools/use
• Specifics:• Cutting station• Safety/Storage• Cross contamination
concerns
Prostart• Chapter 3.2-Knife
safety• Chapter 5.1-Knife
names and basic skills• Food groupings
taught along with some basic skills/video with techniques in textbook materials
Activities to teach knife skills• Foods 1• 1. Demonstration of
skills/Practice stations with work samples• 2. Practice with
“cutting” tools- ex. Peeling/grating, mincing
• Foods 2• 1. Knife song• 2. Pictures in ppt• 3. Practice stations• 4. Drawings/labeling
on posters, BW, white board• 5. Lab and garnishing
activities• 6. Video “Kitchen on
Fire”
Samples:• Hokey Pokey-Knife version
• You put your CHEF’s KNIFE in, you put your CHEF’s KNIFE out
• You put your CHEF’s KNIFE in and you CHOP ALL ABOUT
• Use this knife on fruits, meats, and lots of veggies• That’s what this cuts about!
• You put your BREAD KNIFE in, you put your BREAD KNIFE out
• You put your BREAD KNIFE in, and you SAW ALL ABOUT
• Use this knife on cakes, breads, and lots of doughs• That’s what this cuts about!
• You put your PARING KNIFE in, you put your PARING KNIFE out
• You put your PARING KNIFE in, and you WIGGLE ALL ABOUT
• Use this knife on garnishes and little bity fruits• That’s what this cuts about!
Time to Compete!• Look at Rules: • 2 major segments-• 1. Knife Skills/chicken
fabrication• 2. Cooking
• Graded on other things-sanitation, taste, set up, etc. That’s another workshop!
Benefits to competing• Creates confidence in
your students• Meet other kids with
passion in the industry• Scholarship awards• Forces us to become
more proficient at weaker skill set• Provides new
experiences
Specific Rules for Knife Skills• 15 minutes to complete
4 out of 6 cuts from these choices:• Julienne, chiffonade,
brunoise, medium dice, mince, tomato concasse.• 2 students at random
will perform knife skills, and 2 will do chicken
• Finished cut will be judged and then MUST be used in the recipe without changing the cut.• TCS vegetables must
be kept at proper temps while awaiting use
Things needed at knife set up• 1. Cutting board• 2. appropriate knives• 3. damp cloth• 4. small bowls (we
used plastic tubs)• Bowls labeled-• Compost• *Trash (optional)• Stock• product
• 5. Metal Tub/bowl will need to have product you will be cutting. Vegetable/fruit should be washed prior to start time• If TCS food, have
ice/water available
Things we did to get ready:• 1. Taught skills in Foods 2• 2. Did a QUIZ for team
selection• 3. Looked at cuts and
what we could potentially do with each cut. Students selected cuts to create• 4. Watched video links at
www.goprostart.com
• 5. Used extra vegetables left over for practice.• 6. Brought in culinary
instructor to look at cuts• 7. Used cuts in labs in
class and insisted these students do the cuts.• 8. At practice, I drew
names out of a hat.• 9. Demonstrated cuts
in front of class.
Recipes to use• Popular recipes in my
Foods 2 class-• 1. Jambalaya ala
Jennings• 2. Southern Style
Salsa• 3. Apple Berry Salsa• 4. Layered Greek
Salad
• Popular recipes in my Prostart class-• 1. Green Beans with
Bacon, Shallots, and Mushrooms• 2. Mandarin Salad• 3. Creamy Chicken
Chow Mein• 4. Lasagna Chili