CULINARY TEAM RUBRIC

Transcription

1 Name(s) CULINARY TEAM RUBRIC Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive, constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section. INTRODUCTION State name State project that will be completed Maintains eye contact Does not attempt selfintroduction. Attempts introduction and/or exhibits 3 or fewer Lack of confidence and poise and/or exhibits 4 Confident, poised, enthusiastic selfintroduction exhibiting all 5 Speaks clearly with appropriate voice level Offers hand and gives firm handshake SCORE SCORE 1 2 SCORE 3 4 PROFESSIONAL APPEARANCE/ATTIRE/GROOMING Clean, pressed uniform acceptable to commercial food service Uniform is appropriately sized to body Shoes are clean and safe No jewelry Non-professional appearance, Neat appearance, attire and attire and/or grooming grooming but lacks polish exhibiting 5 or fewer and/or exhibits 6-7 Professional appearance, attire and grooming exhibiting all 8 Hair is controlled, clean and away from face Clean nails, short nail length and no nail polish Light makeup or no makeup Body is free of odors and strong fragrances SCORE 4 DEMONSTRATES BASIC KNIFE CUTS** Each student must complete the required 2 ounces of each designated cut (except Brunoise which is 1 ounce) Distinguishes verbally between names, shapes and dimensions of cuts Cuts are uniform and consistent (2 ounces of each designated cut per student) Demonstrates proper shapes and dimensions of cuts (2 ounces of each designated cut per student) Demonstrates all three cuts safely and according to industry standards (2 ounces of each designated cut per student) Fails to produce Demonstrates knife cuts Demonstrates knife Demonstrates knife cuts the required 2 and exhibits cuts safely and safely, efficiently and ounce minimum 1-2 efficiently and exhibits according to industry of each cut with 3 standards exhibiting all the exception of 4 Brunoise (1 oz.) SCORE 1 2 SCORE 3 4 Judges Name (you must print your name) 1 PAGE TOTAL

2 CULINARY TEAM RUBRIC Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive, constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section. TEAM ORGANIZATION ** Organized and complete job station (mise en place) Locates, checks and tests all equipment (including temperatures) to be used Communicates clearly and consistently with team members Uses time and motion properly Members lack team organization and work independently and/or exhibit 3 or fewer Members demonstrate minimal teamwork and/or exhibit 4-5 Effectively and efficiently worked as a team exhibiting 6-7 Works efficiently as a team leader/member Demonstrates confidence in team members and oneself Task is completed within time limit or less (through cleaning) SCORE SCORE *if a point is deducted, please explain why DEMONSTRATES INDUSTRY TECHNIQUES Selection and usage of Selection and usage of tools/equipment lacks tools/equipment understanding and occasionally lacks safe demonstration of skills. and appropriate industry techniques. Selects and uses all tools/equipment correctly and safely DEMONSTRATES KNOWLEDGE Fails to answer Partial answers questions. show limited knowledge and/or lack of skills and /or confidence. SCORE 7 8 Communicates procedures during demonstrations only when asked and/or answers most questions correctly. SCORE 9 10 *if a point is deducted, please explain why Communicates procedures correctly and confidently while demonstration and answers all questions correctly concisely, and confidently. SCORE SCORE 4 Judges Name (you must print your name) 2 PAGE TOTAL

3 CULINARY TEAM RUBRIC Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive, constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section. SAFETY Maintains clean area (safety) as work progresses Maintains organized work area and floor Disregard of safety creates unsafe situation. Safety concerns need to be corrected and/or exhibits 2 or fewer Shows minimal safety concerns during the event and/or exhibits 3 Follows safety practices exhibiting all 4 Follows general safety procedures Utilizes tools and equipment safely SCORE SCORE SANITATION *** Washed hands completely (minimum 20 seconds) Re-washes hands when soiled or contaminated Cleaned and sanitized area before starting SCORE 7 8 Shows minimal sanitary concerns during event and/or exhibits 6-7 Maintains clean (sanitary) area as work progresses Unsanitary Sanitary concerns situation creates need to be addressed unsafe product. and/or exhibits 5 or fewer SCORE 9 10 *if a point is deducted, please explain why Prevented cross contamination Kept ingredients at proper storage/cooking/holding temperatures Food tasted in a sanitized manner during the production and before presentation Left area clean and sanitized for the next participants Follows sanitation practices exhibiting all 8 SCORE 1 2 SCORE 3 4 WEIGHT AND MEASUREMENT Converts a recipe by making correct and consistent weight and measurement conversions Uses a portion scale correctly and consistently Correctly and consistently measure dry and liquid ingredients Skills need improvement and/or exhibits 2 or fewer Demonstrates adequate skills but not as precise as needed for the commercial food industry and/or exhibits 3-4 SCORE Judges Name (you must print your name) Demonstrates knowledge and accurate skills exhibiting all 5 SCORE 9 10 *if a point is deducted, please explain why 3 Correctly converts temperature between conventional and convection oven Properly uses, reads and calibrates a bi-metallic stem thermometer PAGE TOTAL

4 CULINARY TEAM RUBRIC Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive, FOOD PRODUCTION/APPEARANCE/PRESENTATION * Most appropriate selection of sizes/shape of dinnerware to enhance food production Selected dinnerware wiped free of fingerprints, drips and smudges Food color appropriate for recipe Utilized all recipe ingredients (no missing ingredients on final plate) Presentation needs Presentation is pleasing to the palate improvement and/or exhibits and attractively displayed exhibiting 4 or fewer all 7-8 indicators Presentation is acceptable but lacks professional qualities and/or exhibits 5-6 SCORE SCORE *if a point is deducted, please explain why FOOD PRODUCTION TASTE Seasoning appropriate to recipe Tartness, sweetness, salty and bitter appropriate to recipe Taste is suitable to product served Questionable taste needs Adequate but not Pleasing, appropriate taste for improvement and/or exhibits outstanding taste and/or food/recipe exhibiting all 5 2 or fewer exhibits 3-4 SCORE Food attractively displayed on selected dinnerware All 4 identical plates presented to the judges Proper temperatures (hot foods hot and cold foods cold) Texture suitable to product No off-flavor due to improper food preparation techniques Texture suitable to product SCORE SCORE *if a point is deducted, please explain why constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section. Judges Name (you must print your name) 4 PAGE TOTAL

5 CULINARY TEAM EVENT TALLY SHEET JUDGES TOTALS Page 1 Page 2 Page 3 Page 4 Judge 1 Judge 1 Judge 1 Judge 1 Judge 2 Judge 2 Judge 2 Judge 2 Judge 3 Judge 3 Judge 3 Judge 3 Judge 4 Judge 4 Judge 4 Judge 4 Average Average Average Average Regional/State Rating 3 STAR Rating pts. 2 STAR Rating pts. 1 STAR Rating 1-69 pts PAGE 1 TOTAL Total (Evaluators please initial after rating) PAGE 2 TOTAL Verification of Total Scores (Please Initial) PAGE 3 TOTAL Room Consultant (Event Chairperson) PAGE 4 TOTAL Lead Consultant (Tally Room) EVENT TOTAL Final Verification * First Tiebreaker ** Second Tiebreaker *** Third Tiebreaker (for tiebreaker use total score for criteria) Judges Name (you must print your name) 5 PAGE TOTAL

6 Culinary Team Event Description of Event A culinary team will demonstrate knowledge and skill when preparing a quality meal. This skill event supports and integrates the following Hospitality and Tourism/Lodging Career Field Standards. OHIO DEPARTMENT OF EDUCATION CAREER FIELD STANDARDS Hospitality and Tourism Core Body of Knowledge and Culinary Pathway 3.4 Deliver presentations 5.1 Follow safety procedures 5.2 Apply sanitation procedures 15.2 Maintain compliance with health codes 15.3 Practice sanitation duties 15.4 Control pests 15.5 Follow the hazard analysis critical control point (HACCP) system 15.6 Explain garbage disposal procedures 15.7 Maintain a safe work environment 21.1 Demonstrate operation of food preparation equipment 21.2 Demonstrate operation of nonfood kitchen equipment 22.1 Apply calculations essential to culinary 22.2 Demonstrate artistic presentation 22.3 Demonstrate scientific knowledge of food preparation, storage and presentation 22.4 Prepare mise en place 22.5 Demonstrate various cutting operations 22.6 Apply basic kitchen cooking techniques 23.1 Prepare salads and dressings 24.2 Utilize milk products 24.3 Prepare egg dishes 24.4 Prepare cheese dishes 24.5 Prepare vegetable dishes 24.6 Prepare pasta dishes 24.7 Prepare grain and cereal dishes 24.8 Prepare rice dishes 24.9 Prepare legume dishes Prepare vegetarian dishes Prepare meat dishes Prepare poultry dishes Prepare seafood dishes Prepare game dishes 25.1 Prepare stocks 25.2 Prepare soups 25.3 Prepare sauces 26.8 Prepare specialty desserts Judges Name (you must print your name) PAGE TOTAL 2014 October

7 Eligibility 1. Participant is an affiliated member of the state and national FCCLA organizations. 2. Participant is enrolled in a Culinary and Food Service program or Family and Consumer Sciences program where the course of study includes competencies related to the food service industry. Purpose 1. To demonstrate appropriate attire: each participant will control hair, have clean hands, wear a clean uniform and shoes acceptable to commercial food service standards. 2. To demonstrate basic knife cuts according to industry standards. (Reference: On Cooking, Prentice Hall) 3. To demonstrate skills and knowledge in sanitation, safety, tool usage, time motion, in the preparation of a quality meal using professional industry techniques and equipment, basic food preparation skills, menu planning, creativity, and time management using teamwork. 4. To prepare four identical plates to be presented to a panel of evaluators. All plates will be evaluated for appearance. One plate will be used for tasting. 5. To demonstrate the ability to present final products to evaluators. Procedures 1. Participants will register and be assigned a designated time for the event. 2. Participants will bring a clearly labeled box (es) of equipment to the designated area. 3. Participants will report to the designated area five minutes before the assigned time to check in with the chairperson. 4. Teams will begin the demonstration with a self-introduction, description of project to evaluators, setup the work areas. 5. Team members will be given fifteen minutes at the beginning to perform assigned knife cuts. 6. Teams will be given 75 minutes to set-up, collect needed food items from the grocery area, prepare recipes, present finished product to evaluators, clean and sanitize the area for the next team. Rally site will provide all food items for recipe preparation and knife cuts. Evaluators may ask questions any time during the 75 minute period. 7. Teams will be periodically notified of the time remaining to finish the food production, clean-up and presentation. Production stops at 75 minutes, if needed, penalty time will be used for cleanup. 8. The students must transport the finished product to the designated judges area for evaluation. This may be any of the team members/ all of the team and may or may not include the alternate; it is up to the individual team. Must be a minimum of 1 team member. The transporting is not part of the overall time. Total Time for event: 90 min. Judges Name (you must print your name) PAGE TOTAL 2014 October

8 Rules 1. Participant will have 90 minutes maximum to set-up, prepare, present and cleanup. 2. The preparation time will be stopped after 90 minutes. Questioning will occur during the 90 minute time period. Scoring will be based on completed work. 3. No alcoholic beverage or liqueurs may be used. 4. All preparation must be on site. 5. In the first fifteen minutes of the event each of the participants will be asked to demonstrate 3 basic knife cuts from the list below on a #70 count Idaho or russet potato. A minimum of 2 ounces of each cut is required. The chairperson of the event will determine which cuts will be demonstrated that day. Julienne Batonnet Brunoise (1 ounce) Paysanne Small Dice Medium Dice Large Dice 6. Recipes will be provided to each participating team a minimum of one week in advance of the event. All participating teams will prepare the same recipes at the rally site. Any of the following products may appear on the menu: Appetizers, Soups, Salads, Beverages, Sauces, Desserts, Vegetables, Sandwiches, Entrees 7. Each team member will control hair, have clean hands, wear a clean uniform and shoes acceptable to industry standards. 8. All food will be provided. No other food products, garnishes, or condiments may be brought to the event. Presentations are entirely up to the contestants. Recipes may suggest presentation, but the final choice is up to the contestants. There may or may not be extra ingredients. If there are extra ingredients, they may be used as garnishes. 9. No table setting or decorations are permitted. Evaluators will be supplied with tasting utensils. 10. A team of evaluators will rate the food preparation skills, presentation, appearance, taste, work habits, and techniques used and will mark the rubric and ask questions relevant to the menu and preparation throughout the session. Evaluators will rate plate for presentation, appearance and taste. 11. The time for the team preparation/presentation starts when the first team member enters the kitchen. Participants will have to clean up the work station. Time ends when the last member leaves the kitchen area. The team will not have to wash and sanitize utensils, pots/pans and other equipment supplied by the participants. 12. The team alternate is simply that- an alternate who steps in, in case of illness, absence, etc. Teams will not be penalized for bringing three team members only. The alternate does not advance to National STAR Events. Judges Name (you must print your name) PAGE TOTAL 2014 October

9 Supplies and Equipment Provided by Participant 1. Equipment needed to prepare the required menu 2. Disposable gloves 3. Cleaning and sanitizing solutions and buckets 4. Towels Provided by Rally Site 1. Food ingredients #70 count Idaho or russet potatoes 3. 4 copies of recipes 4. Commercial Range top 5. Oven-conventional or convection 6. Work surface 7. Refrigerator/Freezer 8. Water source 9. Chairs and white cloth covered table for food presentation 10. Electric source for mixer 11. Serviceware for food presentation and sampling 12. Calculator Judges Name (you must print your name) PAGE TOTAL 2014 October