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

Examples of knife skill set up:

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

Chicken Fabrication Set UP

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.

Our knife cuts in use:

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