Fonterra Team Skills 2016

Class K025

NZChefs National Salon 2016

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Table of Contents

FONTERRA TEAM SKILLS 2016 3

FONTERRA TEAM SKILLS KEY CONTACTS 3

GENERAL COMPETITION INFORMATION 4

2016 Time line 5

Sponsor’s Product and Competition Requirements 6

2016 Fonterra Team Skills Competition Criteria 7

Pre Competition Requirements: 7

Guidelines for Menu and Recipe Requirements 7

Cookery Competition Outline 8

Menu Descriptions & Recipes 9

Kitchen Guidelines: 11

Cookery Competition Layout: 12

Cooking Equipment: 12

Uniforms: 13

Restaurant Service Competition Outline 13

Guidelines: 13

Restaurant Skills: 13

Uniforms: 14

Equipment: 14

Available on the Day: 15

Format: 15

Wine/Other Beverages/Water: 15

Beverage Service: 16

Technical Notes – Restaurant Service: 16

2016 Fonterra Team Skills Forms 17

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FONTERRA TEAM SKILLS 2016

Fonterra Team Skills is one of New Zealand’s premier trainee chef and restaurant service competitions. Each team consists of two cookery competitors and a restaurant service competitor who are mentored by their establishment’s cookery and restaurant service experts. The team will cook and serve six plates of a three course meal. A team of respected industry professionals will judge the competition and in 2016, this will be led by Head Judge ……… The rules of the event are outlined in the pages that follow and we strongly suggest that you read these thoroughly as there are a number of changes to this year’s event. Marking for the event follows WorldChefs (WACS) criteria and the format is also included in this handbook. The Fonterra Team Skills winner is the team which retains the most marks overall from the following categories: kitchen work observed, tasting of the dishes and all elements of the restaurant service. The winning team receives a fantastic prize package for the training establishment, team manager and each competitor.

Fonterra Team Skills 2016 31st July 2016, 11.30am, Logan Campbell Centre, ASB Showground’s,

Great South Rd, Greenlane, Auckland.

FONTERRA TEAM SKILLS KEY CONTACTS

Event Manager Graham Hawkes NZChefs Telephone: 03-215-8156 Mobile: 027-5661-961 Email: president@nzchefs.org.nz Executive Officer Carmel Clark NZChefs Telephone: 0800 692433 Mobile: 0274 881 025 Email: info@nzchefs.org.nz

Salon Manager Grant Kitchen NZChefs Mobile: 021 0278 9659

Email: salonmanager@nzchefs.org.nz

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GENERAL COMPETITION INFORMATION

The 2016 Fonterra Team Skills is open to all trainees – entries will be accepted in order received to a maximum of twelve (12) teams, and in line with WACS rules, competitors must meet the NZChefs National Salon registration class of ‘Trainee’. Please see Eligibility for the definition of trainee. Each training establishment will supply three team members, two for cookery and one for restaurant service. Each team competitor must compete the provided contract, profile forms and a statement for publication. It is the responsibility of each training establishment’s team manager to have these forms returned to the Fonterra Team Skills Event Manager before 4pm Sunday 3rd July 2016. Teams are to be supported by two trainers; one cookery trainer and one restaurant service trainer. One of these trainers is the team manager. Please identify who this is and advise the event manager in advance of the competition day. Each kitchen team will be required to prepare a 3 course meal for 6 covers within the outlined time frame. Two covers are required for judging and 1 for photography/display for spectator viewing, and the remaining 3 covers are served to guests as part of the competition. The organisers have the right to use the recipes for promotional purposes. These may also be used for media release. Each team is to supply its own A4 size menu, sponsors names and logo included. Refer page 7 for more details. 3 menus are for guests and 1 menu is to accompany the display. Fonterra Team Skills will supply a template for the kitchen recipes and menus with logos. Each team must submit their menu and descriptions in digital format 10 days prior to the event for review. These are to be sent to: admin@nzchefs.org.nz During the Fonterra Team Skills, competition etiquette must be followed by team managers, competitors and all supports. All communication about the event should be via the event manager or head judge. Competitors need to consider the competition environment and failure to demonstrate acceptable standards of decorum and behavior may result in a loss of marks and/or disqualification. The judge’s decision is final and no correspondence or discussion may be entered into with any of the stakeholders.

Prize-giving: Prize-giving will be on Sunday 31st July 2016

Floor Managers & Competition Assistants NZChefs will engage floor managers and competition assistants to support the Fonterra Team Skills competition on the day. These will be industry persons with the relevant experience and will be overseen by the Chief Judge, Head Judge and Salon Director.

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2016 Timeline

Competition is 3 hours (180 minutes) including briefings

Time in minutes/

hours

Minutes in Section

Timeline (Time count)

Expectations

0.15 15 min 0 Team briefing. [Three (3) team members and one (1) team manager only]. Kitchen briefing followed by Restaurant Service briefing.

0:30 15 min 0

Kitchen team may bring in equipment to competition area to set up. The kitchen team may be assisted by the restaurant service team member and team manager only. Unpack and set up only. No Mise-en-place.

00:00 Timer Starts

Kitchen competition starts. Restaurant competitor may bring in equipment to competition area to set up. (Competitor and team manager only). Unpack only. No Mise-en-place. (Culinary Event Rules apply).

00:45 45 min 2hr 15min Remaining Restaurant competition starts. (11.45 am)

1:00 15 min 1 hr 30 min Remaining

Guests arrive and await seating.

2:15 75 min 1 hr 15 min Remaining

Entrée to be served from this time. (Not before)

Main served at appropriate time.

2:30 15 min 0.00 min Remaining

Dessert must be presented to the judges no later than 1400 (2.00pm). Kitchen judging is completed. (Kitchen must be cleared by 2.30 pm)

2:45 15 min (2 hours 45 min into competition)

Coffee must be served. Restaurant judging is completed (all completed by 14.30 and/or 3 hours from start of competition)

3:00 Guests must leave. (Restaurant arena must be cleared by 3 pm).

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Sponsor’s Product and Competition Requirements

Fonterra The products must be identified on the recipe sheets and judges may request evidence of the products during the competition. The first course must include no less than 4 Fonterra products of the competitor’s choice. The main and dessert must also include one Fonterra ingredient. http://www2.fonterra.com/our-brands Cervena Cervena will supply one (1) rack of Cervena Venison for each competing team on the day of the competition. Part or all the Cervena Venison must be served as the Main Course. The judges will be looking for perfectly cooked and well-presented venison using modern or traditional cookery methods. The rack may be butchered to suit the chosen dish. Vegetables Your main course must be accompanied with Fresh in season New Zealand grown vegetables. These must be identified in the recipe sheets. Fungi may not be included. There is a list of seasonal vegetables on the vegetables.co.nz website. Ensure all vegetables used are on this list, as marks will be deducted for out of season, or imported vegetables. http://vegetables.co.nz Bidvest Your Dessert must include the following Bidvest products: Smart Choice Frozen Berries Smart Choice ready-made Pastry Smart Choice Chocolate Smart Choice Free Range Eggs. These products must be identified in the recipe sheets and will be supplied on the day of the competition by Bidvest.

With the exception of cervena, and the compulsory Bidvest ingredients, competitors must supply ALL other ingredients.

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2016 Fonterra Team Skills Competition Criteria

Pre Competition Requirements:

Guidelines for Menu and Recipe Requirements No other business names other than official sponsors are to be on the menus or included in the recipes. The recipes must be formatted to serve six (6) portions, they must include all seasoning and cooking mediums. The recipes must contain a method that is clear, logical, legible (typed) and achievable. Cookery methods used in the recipe must reflect current industry practice. Recipes must be present for each element that is noted on the plate. Correct names for sponsors’ products must be used Competitors are required to provide, on the day, two (2) recipe cards. One (1) for display One (1) for Judging And five (5) Menus Three (3) for Guests One (1) for Judging One (1) for Display

Teams need to supply recipes for: Entrée – including the use of a Fonterra ingredient Main – including the use of Cervena Venison and a Fonterra ingredient Dessert – including the use of Smart Choice products and a Fonterra ingredient.

Each team must submit the Menu and Descriptions in digital format 10 days prior to the event for review. To be sent to: admin@nzchefs.org.nz

Guidelines for Participants: A team consists of THREE (3) hospitality competitors – TWO (2) kitchen participants and ONE (1)

restaurant service participant. All competitors and the team manager are to be present at the briefing.

Briefing will be held – 9.00am Logan Campbell Centre, Mezzanine

Eligibility: Any hospitality person in training, whether in an educational institute, or in the industry and in

all cases has no more than 4,000 hours work experience. Proof of hours must be able to be

verified prior to the competition if requested. This competition is not open to secondary

schools.

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Requirements: Competitors are required to prepare and serve an entrée, main and dessert. SIX (6) portions

of each dish are to be prepared, THREE (3) are for guests, TWO (2) presented to the judges

and ONE (1) for display.

Fonterra Team Skills will follow the NZChefs National Salon rules, unless otherwise specified, in this document. Each team is to provide FIVE (5) menus, THREE (3) for guests and TWO (2) for judges. No reference must be made on the menu to the establishment that the competitors represent. Team judges menus/recipes and display menus will be collected at the judges briefing. The restaurant competitor will retain guest menus for their diners. The winning team will have the highest total marks once all kitchen and service marks are combined. Any questions must be directed to the NZChefs Salon Manager prior to the competition, or on the day to the Chief Judge of this competition.

Kitchen and Restaurant Skills: Judges will be looking at specific ‘skills’ for both Restaurant Service and Kitchen Service over the course of the competition. The skills and service attributes as listed under the two sections are included in the judge’s scoring and comments sheet:

Cookery Competition Outline

General Notes:

Each team is responsible for supplying all ingredients for the competition, except for the Cervena Venison Rack for the main course and the stated products for the dessert. Other sponsor products of choice need to be included as part of the mise-en-place and brought into the competition. All mise-en-place and workstations will be checked by the kitchen floor judges prior to the start of the competition. This is carried out during the 10 minute kitchen safety briefing time. Only basic stocks and sauces, peeled and washed vegetables (no trimming, shaping or blanching) may be brought into the competition, filo pastry and spring roll wrappers (may be brought in but must be in its raw state). All other preparation must be done on site during the event, this includes marinating, curing, butchery and fish mongery. Food Safety Regulations, OSH Regulations and best practice as set out in the NZChefs Culinary Arts Guidelines, must be adhered to at all times during the competition.

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Number of Portions to Serve:

Three (3) covers are to be served to the judges table (on your bench number) where two (2) will be for the tasting judging panel including the wine match and one (1) cover will be chosen at random for photography/display purposes.

Three covers are to be served to guests in the restaurant by the service competitor.

You will be instructed as to where to place your judges’ portions in the floor briefing. Dishes that do not contain the specified sponsors product or quantities of product as outlined in the menu criteria and sponsors pages risk deduction of marks and/or disqualification. Work plans and/or recipes may be brought into the event arena. This differs from most culinary events, however Fonterra Team Skills believes it is industry practice to have a working method, prep list and standard recipes within sections of a live kitchen. Failure to serve food within the time guidelines will result in the loss of marks (5 marks lost instantly when time is called and one mark for each minute after that). Timings are taken from when the plates are lifted from your team’s competition bench.

All FOOD TO BE SERVED ON WHITE PLATES WHICH HAVE NO TRAINING ESTABLISHMENT LOGOS OR IDENTIFICATION.

Menu Descriptions & Recipes A copy of recipes and menu MUST be e-mailed to admin@nzchefs.org.nz no later than 5pm Wednesday 20th July 2016. Failure to do so will incur a maximum of 10 marks removed.

The Menu Outline and Criteria Please check all of the sponsor’s pages carefully for full instructions

Entrée: Six (6) plated covers of an entrée, hot or cold. Presentation of the entrée must be no earlier than 75 minutes from the start of the kitchen timer. Kitchen floor judges will focus on the preparation skills, treatment and cookery methods and execution of the items on the plate. The entrée is to feature 4 Fonterra ingredients. All vegetables used must be fresh New Zealand grown seasonal vegetables (not mushrooms).

Main: Six (6) covers of a main course featuring Cervena Venison Rack as the principal protein. Presentation of the covers must be served after the entrée but before the dessert course. Kitchen floor judges will focus on the butchery skills, treatment and cookery methods of the venison products, including resting and the execution of the other mains items to the plate.

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Deer Industry New Zealand will supply confirmed competing Training Establishments with vouchers to purchase two (2) New Zealand farm raised venison racks for practice. One (1) rack will be supplied on the day of the competition to each team. Further secondary cuts can be used, however these must be Cervena Venison and remain a smaller secondary component of the main course. For more information on secondary cuts and or offal, refer to www.cervena.com and further information will be supplied in your confirmation packs. Kumara, potato or yam is to be the starch component of the meal. A minimum of two (2) other fresh New Zealand vegetables to be served. The main course must also contain a Fonterra product. Visit www.cervena.com for more information about New Zealand farm raised venison Visit http://vegetables.co.nz/resources/posters/php to download a poster showing the availability of fresh New Zealand grown vegetables.

Dessert: Six (6) plated covers of a dessert, hot or cold, of the competitor’s choice. The sponsors products must be ingredients in the recipe. Dessert: presentation of all the covers must be within 150 minutes from the start of the competition. Kitchen floor judges will focus on cookery methods noted in the production of the sweet items, the clean-up and working methods of the team toward the end of the event.

Kitchen Guidelines: Refer to NZChefs Culinary Arts Guidelines Provided per team: A power outlet G56D Blue Seal 6 Burner Gas Range with gas oven and electric fan, Simply Stainless bench 1800 x 700 x 900. The following are shared as is normal practice: A Delta glass door chillier, Delta glass door freezer. No Salamander supplied.

Deep fat fryers are allowed in the competition arena, however they must have a lid and hot fat removal plan must be in place.

The teams are to cook and serve SIX (6) portions an entrée, main course and dessert: TWO (2) portions are for judging

ONE (1) for presentation THREE (3) portions to be served to seated guests in the dining area.

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Important notes/changes: No bench extensions or shelves to be used (Trolleys are permitted within the criteria) Work plans may be used in the kitchen. Recipe template to be used. Teams will be supplied with a template to complete.

Recipes:

A full brief of recipes for all dishes and a dish description must be provided at the briefing.

Kitchen Skills:

Competency in basic knife skills – that is: how to hold and use the appropriate knife for the particular task. Demonstrate the ability to slice, dice or chop items. Set up Mise-en-place – organised and methodical approach paying attention to hygiene practices throughout. Competitors must be able to demonstrate in their cooking, the ability to apply best practise and a variety of cookery methods. Competitors are to supply all ingredients and consumables including sponsor products (Except Venison Racks, and Bidvest products which will be supplied on each team bench at the start of the competition), kitchen equipment and table settings.

Cookery Competition Layout: Available in the NZChefs National Salon 2016 event schedule. Your work station and restaurant station will be allocated to your team at the team briefing. Fridges/Freezers – Allocated spaces will be available at each end of the Moffat kitchen Workstation Space – Each team may bring in one mobile trolley no larger than:

1.250m high x 1m long and .600m in width. (note no allowances will be made for items

placed over the dimensions of the trolley i.e. shelves etc.)

The trolley may not be used as a work bench and is solely for the purpose of providing

space for equipment.

Other equipment, wheelie bins etc, will be removed as space is limited.

All equipment must be contained within the area immediately behind the teams work

bench and in front of the next bench and must be less than 1.5m high.

Equipment must not impede any other competitors, mark may be deducted if this

occurs

Equipment is not to be outside of the dimensions of the work bench and floor footprint

of the space allowed.

All equipment that contains hot liquids i.e. sous vide, thermos mixers, blenders etc.

must be used on the work surface and may not be used under the bench. Ice cream

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churns and dehydrators may be used under bench with appropriate attention to health

and safety.

No bench extensions or additional mounted shelves may be used.

Cooking Equipment: Work plans must ensure there is a moderate use of electricity and gas at any one time.

There will be one multi-box of 10 amps provided per bench. Please be aware that the

oven will draw from this multi-box

There will be no salamanders in the kitchen in 2016. Gas torches are permitted to be

used

No microwaves are permitted

The use of liquid nitrogen is not permitted

Deep fat fryers are allowed in the competition arena, however they must have a lid and

hot fat removal plan must be in place

All equipment and products will be provided by competitors unless otherwise

specified. Competitors are responsible for their own equipment at all times which must

be suitably insured by the competitor. The organisers do not accept responsibility for

loss or damage to any equipment or associated items.

Uniforms: Each kitchen competitor will be required to wear full uniform.

Expected kitchen uniform is:

1 top hat

1 white Chefs jacket (long sleeved)

I white neckerchief

1 Chefs pants or pair of black kitchen trousers

A kitchen apron

Branding and logos are welcome but not essential. Industry standard applies for the balance

of the uniform worn (shoes, socks etc.)

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Restaurant Service Competition Outline

Guidelines: ONE (1) sideboard area (trestle table), ONE (1) 900 mm x 900 mm table, and THREE (3) chairs will be provided for the restaurant service. Bottled water and TWO (2) bottles of wine, these can be screw top or cork – competitor’s choice) or other beverage are to be served with the entrée, main and dessert courses. Main course is be a wine service only. A matching table wine or beverage and bottled water, to be provided by the team, should be presented and served. You will be required to pour a judges glass to the sideboard. This will be used to judge the food and wine match. Restaurant service competitors will be asked questions relating to their knowledge of the wine and main course match.

In addition to basic service skills judges will be looking to observe: silver service to guests’ requirements, consistent beverage service, professionalism and attentiveness.

Restaurant Skills: Mise-en-place sideboard and table

An organised, methodical approach to task, hygiene awareness throughout, utensil placement, cloth laying, and efficient workflow.

Greeting and seating Guests greeted in a friendly manner, menu presentation and introduction, correct etiquette used in seating of guests, napkin lay and associated skill sets.

Menu presentation Correct etiquette observed, information about the menu items are communicated, not rushed and questions from guests sought.

General service skills Recognition of service protocols, unobtrusive and consistent, service of plated dishes and service when clearing, table is organised and prepared before next course served.

Silver service skills Displays competency and confidence in task, etiquette is observed, service is as unobtrusive as possible.

Main course Vegetables and Sauce

Crumbing down

Beverage service skills Relating to all water, course beverages (wine only for the main course) and after meal hot beverages. Manages the following with ease: Presentation, opening and sample of wine is observed as uncomplicated with no spills.

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Accidents (if any) are well managed; consistent service and clearing from the right is

observed. Knowledgeable communication about the wine and wine to food match if questioned by a guest or a judge.

If observing silver service, traditional serving/clearing is expected, consistency of side and direction (clockwise/anticlockwise).

Guests: All guests will be invited and will include event sponsors.

Uniforms: Each competitor will be required to wear the appropriate apparel, which each team must

bring.

Expected restaurant service uniform:

1 white shirt

1 black skirt or black trousers

Preparation apron prior to guests arrival

1 black apron during service

Waistcoats can be worn. No name badges. Any appropriate tie pin may be worn. Industry

standards apply for the balance of the uniform worn (shoes, socks etc.)

Equipment: Each restaurant station will be supplied with the following:

1 900mm square table

3 chairs

Clothed sideboard. 1.8m long

All other equipment (crockery, glassware, cutlery, linen, coat stand, wine stand etc.) to be

supplied by the competitor.

No Gueridon trollies

A small amount of marks will be allocated for visual appearance of the table. Floral

arrangements are optional.

Available on the Day: Hot water

Cold water for ice buckets

Ice

Filter coffee. Competitors to bring their own milk

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Format: Each team is required to complete the following:

Set up sideboard ready for service (mise-en-place)

Set up table for bread and three course set menu (traditional or modern cover) for

three guests

Serve two New Zealand wines or beverages. These can be screw top or cork –

competitor’s choice. A maximum of one bottle of each wine is to be served. One bottle

of beer or other beverage per guest. Main course must be a wine service only.

Entrée course to be served plated

Main course – Venison portions and starch to be plate served. A minimum of two

separate New Zealand grown vegetables are to be silver served. At least one sauce to

be silver served.

Dessert course to be served plated

Coffee is to be served to three guests. Coffee, milk, and sugar to be placed in the cup

whilst on the salver, then served to the guest. Milk or sugar can be added in any order

depending on the guest’s preference.

Judging finishes at this point. No marks are given where teams present gifts to guests.

Wine/Other Beverages/Water:

Your food and beverage match will be tasted and judged

A question on your food and beverage match will be asked

Cost of the beverages will not be a factor considered in the judging process. Judges will

be looking for a beverage match only

3 x 750ml – 1ltr bottles of water to be brought in to the competition by each team.

Water may be either still or sparkling but not a mixture of both.

Beverage Service: Includes wine, beer, cider, water, coffee and any other beverages. Accepted industry

practices should be followed e.g. sides of service, service temperature, opening

procedure, and any specialized techniques associated with a particular beverage being

prepared and/or service.

Two wines, beer, ciders or other beverages are required to be served. Wines can be

cork or screw top opening. This is competitor’s choice.

Coffee must be served from the salver.

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Technical Notes – Restaurant Service: Sides of service expectations are as follows:

All beverages from the right

All silver service from the left

All clearing of main plates from the right

All side plates cleared from the left

Service of plated food items may be from the left or right but must be consistent

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2016 Fonterra Team Skills Forms

Competitor Profile Name: Age: (as at 29th July 2016) Date of Birth: First time competitor: Y or N Mobile Phone (if available): Email: Current Employment: Name of Training Establishment: Competing in Kitchen / Restaurant Service (cross out that which is not applicable) Competition Experience: Professional Experience: Past Employment: (last two if applicable)

This information must be returned typed or emailed (To be completed 20 July 2016)

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Competitor Contract (Please return by 20 July 2016)

………………………………….………… ………………………………………….. (First Name/s) (Surname) Age as at 31st July 2016 ……………………………..…………………………………... Address: Street/Road ..………………………………...……………………………….. City ……………………………………………………………………………. Telephone (a/hrs) …………………………………………………….……...

Employer Trading Title ………………………………………………………...……………..

Contact Name ………………………….…… Telephone (work) …………...……………

Having been selected by my Training Establishment to compete in the 2016 Fonterra Team Skills, which is to be held at the NZChefs National Salon, Auckland, on the 31st July 2016, I hereby agree to abide by the following conditions. I will: 1. Represent my Training Establishment with the highest degree of professionalism and accept

guidance from my Team Manager at all times. 2. Comply with my obligations to attend and participate in the competition with the financial

arrangements as stipulated in this document. 3. Be available to attend both the Briefing Meeting in the morning and Award Ceremony that evening

and comply with the stipulated dress code for this event. 4. Agree to all general rules and conditions as established by the sponsors and advisers. 5. Accept that all recipes used in the competition shall become the property of NZChefs and its

associate sponsors. 6. Agree to any photos and other publicity material as deemed appropriate by the sponsors or their

representative and agree to their use for any publicity purposes without hindrance. 7. In the event that I am a member of the winning team, I agree that the prize is not transferable or

negotiable. 8. Students Signature ………………………………………………………………………………………………….. Parent/Guardian (if under 18 years of age) ……………………………………………………………………………………………….. Employer Signature …………………………………………….…………………………………………………… (for release – if applicable)

This information must be returned typed

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Fonterra Team Skills 2016 Menu Description

Supporting Notes for Menu Descriptions Your Menu Descriptions must be in the following format:

Name of the dish as a header Insert a brief menu description as you would expect to see it explained in a restaurant menu Sponsors products must be noted at each course and be present in the correct amounts

stipulated or marks may be deducted or the team may face disqualification Remember to remove the formatted headings when inserting your descriptions Marking of this material will occur in advance of the competition and will take into account the following criteria:

Use of sponsor product – in an appropriate portion Innovation Feasibility Presentation Method / technical skills See the judging sheet for guidance on marking criteria

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Fonterra Team Skills 2016 Menu Description Name of Establishment: Course One – Name of Dish: Course One Description: Sponsors products used: - - - Course Two – Name of Dish: Course Two - Description: Sponsors products used: - - - Course Three – Name of Dish: Course Three - Description: Sponsors products used: - - -

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Restaurant Service Judges Marking Sheet

Judges Name: BENCH NUMBER Allocated

Mark 1 2 3 4 5 6 7 8 9 10 11 12

1. Presentation

Appropriate dress?

Personal grooming and hygiene?

Deportment?

Subtotal Marks Per Section 5

2. Mise-en-place

Correct table setting – cleaning and polish procedure?

Correct and clean table setting?

Sidetable setting?

Subtotal Marks Per Section 15

3. Communication

Appropriate greeting and seating?

Menu explanation?

Appropriate response to guest inquiries?

Interaction with guests? Appropriate Language

Subtotal Marks Per Section 11

4. Food Service

Each course appropriate temp?

All guests served at same time?

Silver Service from left/right consistently?

Sauce served from left/right consistently?

Skill of service ie. plate carrying, etc?

Clearing items from right?

Crumbing down?

Correct use of waiter’s cloth?

Host served last, consistently?

Subtotal Marks Per Section 25

5. Beverage Service

Explanation of Beverage Food Match?

Water Service?

Presentation of wine / beer?

Opening of wine – correct use of waiter’s cloth?

Serving of wine / beer?

Serving host consistently?

Silver Service of coffee?

Subtotal Marks Per Section 25

6. Professionalism and Flair

Style and finesse appropriate?

Confidence?

Workflow?

Utilisation of energy and movement?

Liaison with kitchen?

Consideration to competition environment?

Safety and hygiene?

Subtotal Marks Per Section 19

FINAL TOTAL 100

Floor Judges Marking Sheet

JUDGE’S NAME: BENCH NUMBER__ _________ Allocated

Mark 1 2 3 4 5 6 7 8 9 10 11 12

1. Mise-en-place – Are competitors Organised with things ‘in place’ when required? Carrying out cleaning and preparation with speed and efficiency? Showing correct knife skills? Prepared mise-en-place as per competition guidelines Subtotal Marks Per Section 10 2. Correct Preparation of the Protein Are the sponsors products handled correctly including preparation skills? Is the Protein handled correctly? Subtotal Marks Per Section 8 3. Cooking Techniques / Methods Are ingredients handled correctly? (consider recipes) Are ingredients cooked correctly? Correct application of technique Is the protein rested correctly? Subtotal Marks Per Section 12 4. Professionalism / Working methods – Have the competitors Worked with a positive and attentive attitude in a professional manner? Not undermined in any way the efforts of a fellow competitor? Subtotal Marks Per Section 4 5. Skills – Are the following shown Adequate ability in the performance of the dishes? Application of skill appropriate to the dishes? Appropriate equipment used with speed and efficiency and knife skills? Subtotal Marks Per Section 15 6. Hygiene – Do the competitors Show a high level of personal hygiene? Show sound food hygiene practices and sound kitchen hygiene practices? Well groomed and in correct uniform? Subtotal Marks Per Section 7

7. Waste Have the competitors prepared the correct quantity of food? Use of

trimming/minimal waste? Correct storage of excess product?

Subtotal Marks Per Section 4

FINAL TOTAL 60

Taste Judges Marking Sheet ~ First Course

Judges Name: BENCH NUMBER_________ Allocated

Mark 1 2 3 4 5 6 7 8 9 10 11 12

1. Portioning / Appearance Appropriate temperature of plates? Clean plates and even portions? Visual appearance? Subtotal Marks Per Section 6 2. Use of Sponsors Products Appropriate use of products? Subtotal Marks Per Section 3 3. Use of Sponsors Products Appropriate use of Sponsors products Subtotal Marks Per Section 5 4. Composition / Taste Do the flavours and seasoning added enhance the dish? Do the accompaniments, garnish/sauce/dressing compliment the dish? Does the garnish/sauce compliment the flavour of the main commodity used? Subtotal Marks Per Section 15 5. Balance Is there a balance in the selection of food (simple versus complex)? Does the presentation exhibit a well-balanced combination of colour? Is there a varied and logical combination of cooking techniques? Subtotal Marks Per Section 8 6. Degree of Cooking / Chilling / Preparation Appropriate degree of either cooked or chilled preparation for the dish? Subtotal Marks Per Section 3 FINAL TOTAL 40 Are the recipes and menu descriptions correct for what was served? Yes / No

Taste Judges Marking Sheet ~ Main Course

Judges Name: BENCH NUMBER__________ Allocated

Mark 1 2 3 4 5 6 7 8 9 10 11 12

1. Portioning / Appearance Appropriate temperature of plates? Clean plates and even portions? Visual appearance? Subtotal Marks Per Section 6 2. Use of Sponsors Product Appropriate use of one product? Subtotal Marks Per Section 3 3. Degree of Cooking / Chilling / Preparation Protein cooked and rested to correct degree? Appropriate portion size of Protein / Vegetables? Starch cooked and seasoned appropriately? Vegetables cooked and seasoned appropriately? Subtotal Marks Per Section 12 4. Composition and Taste Do the flavours and seasoning added enhance the dish? Do the accompaniments, garnish/sauce compliment the dish? Are the vegetables/salads served appropriate to the dish? Is the seasoning satisfactory? Subtotal Marks Per Section 11 5. Balance Is there a balance in the selection of food (simple versus complex)? Does the presentation exhibit a well-balanced combination of colour? Is there a varied and logical combination of cooking techniques? Subtotal Marks Per Section 8 FINAL TOTAL 40

Taste Judges Marking Sheet ~ Dessert

Judges Name: BENCH NUMBER _________ Allocated

Mark 1 2 3 4 5 6 7 8 9 10 11 12

1. Portioning / Appearance Appropriate temperature of plates? Clean plates and even portions? Visual appearance? Subtotal Marks Per Section 6 2. Use of Sponsors Product Appropriate use of one product? Subtotal Marks Per Section 5 3. Composition and Taste Is the balance of sweetness and flavours correct? Do the accompaniments, garnish / sauce compliment the dish? Does the garnish/sauce compliment the flavour of the main commodity used? Subtotal Marks Per Section 15 4. Balance Is there a balance in the selection of food (simple versus complex)? Does the presentation exhibit a well-balanced combination of colour? Is there a varied and logical combination of cooking & preparation techniques? Subtotal Marks Per Section 12 5. Degree of Cooking / Chilling / Preparation Appropriate degree of either cooked or chilled preparation for the dish? Subtotal Marks Per Section 3 FINAL TOTAL 40

Judges Marking Sheet ~ Pre Competition

Judges Name: BENCH NUMBER_________ Allocated

Mark 1 2 3 4 5 6 7 8 9 10 11 12

1. Menus / Recipes Terminology correct for products chosen? Recipes show all ingredients required against menu descriptions Recipes list all of the ingredients required in the correct amount for 6 covers Methods correct for production? Quantities of sponsors product correct Overall presentation or written work, including spelling. Subtotal Marks Per Section 10 2. Use of Sponsors Product Appropriate use of the entrée product? Appropriate use of the main product? Appropriate use of dessert product? Subtotal Marks Per Section 5 3. Hospitality website Is the dish suitable for sponsors website Subtotal Marks Per Section 5 20 FINAL TOTAL 20

In the event of a tie the decision will be made by the Chief Judge. There is also at the judge’s discretion the option to give the award for an outstanding individual course.