DISTRICT/STATE CULINARY ARTS COMPETITION

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1 INTRODUCTION: DISTRICT/STATE CULINARY ARTS COMPETITION The purpose of the Georgia School Nutrition is: to recognize and enhance culinary skills of school nutrition professionals. to improve the quality of food products served to our customers: Georgia s students and teachers. to develop and provide tested, standardized recipes that are acceptable to our customers. * Note: Points maybe deducted for entries without nutritional analysis. CATEGORIES: Meatless/Vegetarian Entrée (School Nutrition Applicable): Entries in this category must be accompanied by a typed copy of the recipe on the form provided with a nutritional analysis included. Legume Side Dish (1/4 cup locally grown ingredient required): Entries in this category must be accompanied by a typed copy of the recipe on the form provided with a nutritional analysis included. Red/Orange Vegetable Side Dish (1/2 cup locally grown ingredient required): Entries in this category must be accompanied by a typed copy of the recipe on the form provided with a nutritional analysis included. AWARDS: 1. Awards for all culinary categories will be based on quality food products exhibiting exceptional characteristics typical of the product. 2. Awards will be given only for products that meet the criteria. 3. Awards will be given for first, second and third place winners at State level. 4. Participation Awards can be presented by judges to participants whose entries are disqualified for any reason. 5. All Awards for State Competition will be announced at State Conference. District level: Certificates will be provided to Districts to award for first, second and third place winners in each category if needed. Awards will be given in each category at the State Level First Place: Second Place: Third Place: $100 cash, Certificate $75 cash, Certificate $50 cash, Certificate

2 CONTEST RULES: 1. Submit the following items: (1) District entry form (2) Standardized recipe form (3) Nutrition analysis information (Include name of nutritional analysis program used. Recipe yield must match nutrition analysis.) to the District Culinary Arts chairperson by February 1, 2013 (No entry fee is required for participation.) The District Culinary Arts Chairperson will submit first place winners in each category; information is due from the district to the state Headquarters office by March 1, 2013 Any entry without nutritional analysis could be disqualified or result in deduction of points. 2. Participants must be employed in a National School Lunch Program and be a member of the local, district, state and national School Nutrition Associations. 3. Entry must be for an individual, not a school. 4. The recipe must be standardized and typed on the form provided or in a similar format with all information included (NutriKids or other meal analysis program). A word formatted form is available on or by calling the GSNA office. 5. District must announce when and where the district competition will take place at least two weeks before the event. 6. Contestant is preparing a maximum of 10 servings and presenting six (3) samples of the product on a disposable plate for judging. 7. All entries must meet the requirements for the specific category. 8. All participants must leave the show area at the scheduled judging time. 9. No materials should identify the exhibit as that of a specific individual, school or school system. 10. No coaching is allowed during the competition and no one is allowed in the prep kitchen other than the contestants. JUDGING CRITERIA: 1. Each entry will be assigned a number by category. The name of the applicant and the school/school system may be written on an index card and placed upside down under th display for identification after the judging. 2. Each category will be displayed and prepared in a different kitchen. 3. Judges are to review the score card for each category they judge and enter a numerical number for each quality standard. 4. If a tie should occur after the tally is made from all the judges score cards, the judges will decide first, second and third place.

3 5. The judges score cards must be given to the Culinary Arts Chair for final tabulation. The chair must record the total score of each participant. After the winners have been announced at conference and the scores recorded, the judges score cards may be given to the participant. 6 All winners will be announced at GSNA State Conference. All medallions, monetary prizes and certificates will be awarded during an awards session at state conference. 7. All contestants are responsible for bringing all cooking equipment, food products and all equipment or displays damaged, misplaced etc. A list of equipment provided in each competition kitchen will be sent to the 1 st place district winners. Make sure to take time and review equipment list in case alternative cooking methods are necessary. JUDGES - ALL COMPETITIONS Judging will be conducted by Le Cordon Bleu Chefs. 1. Knowledgeable in school food service. 2. Knowledgeable in food production. Districts are encouraged to provide training on the guidelines and judging criteria. State judges will receive training on the guidelines and judging criteria. A local entry form must be submitted to the District Culinary Chair by February 1, 2013 A state entry form must be submitted for the District winners with a postmark no later than March 1, 2013 The first place District winner in each category must participate in the on-site state competition to be eligible in the state contest. State competition will be held on March 16, 2013, at Le Cordon Bleu College of Culinary Arts, Atlanta, Georgia. Contestants must prepare a maximum of 10 samples and present six (3) samples of the food item for judging using the same recipe used at district competition. Competition starts at 8:00 am and food preparation ends at 11:00 am. Entry Guidelines 1. District judging should be completed by February 14, Submit the following items: (1) District entry form, (2) Standardized recipe form, (3) Nutrient analysis information (include name of nutrient analysis program. Recipe yield must match nutrition analysis.). No entry fee is required for participation. 3. The District Culinary Arts Chairperson will submit the winning information from the district to 4. The State Culinary Arts competition will take place on March 16, The State Culinary Arts Chair will notify all district winners of the time and location. The recipe items for the state competition will be prepared and judged on site on March 16, Each district winner or an approved alternate must attend to qualify of the state competition. State winners will be announced at the Annual State Conference.

4 GENERAL INFORMATION WRITING THE RECIPE: To meet the needs of today s school nutrition programs, food service recipes must: (1) be acceptable to students; (2) be economical; (3) be low in fat (< 30% total calories from fat and < 10% calories from saturated fat) and moderate in use of added salt (recommended guidelines Maximums: K-5: 650mg, 6-8: 700mg, 9-12: 850mg); low in calories (max calories for entire lunch for K-5: 650, 6-8: 700, 9-12:850) (4) use a minimum number of ingredients and steps for preparation; (5) be practical in a school meal production and service environment; (6) make maximum use of USDA donated commodities; and (7) accommodate regional and local needs and preferences. STANDARDIZED RECIPES: For school food service use, recipes need to be standardized. Standardized recipes provide better quality control, portion control, fewer cases of running out and making substitutions, improved cost control, time savings in food preparation, closer control of inventory, and ensure that anyone with basic cooking skills can produce consistent results every time. A standardized recipe provides a list of measured ingredients and a set of directions for preparation and service. These are necessary to prepare a menu item of consistent quality, consistent portion size and consistent nutritive value. A standardized recipe contains: 1. Ingredients List - form, pack, measure or weight of each item. 2. Preparation Directions - method, times, temperatures for all cooking or baking 3. Service Directions - total yield, pan size, serving utensil, weight or measurement as served. 4. Recipe name. 1. Classification - bread, dessert, salad, soup, entree, etc. Please note that contestants can submit their recipe using a USDA approved nutritional analysis program instead of the attached recipe forms. Remember: All recipes must be submitted standardized for 100 servings, but recipes must be reduced and prepared at State Competition on site for a maximum of 10 servings. Only three servings will be presented for judging on a disposable plate at State Competition.

5 HINTS ON WRITING RECIPES: 1. Use as few ingredients and as few steps in preparation as possible to make the recipe labor efficient. List ingredients, quantities and directions in the appropriate columns, in block form, in the order in which they are used in preparation. 2. Use economical and commonly known ingredients. 3. Use both weight and volume measure for all dry ingredients. For liquids and seasonings, in 4. State weights in pounds and ounces, state volume measure in terms of standard measuring utensil, that is, teaspoons, tablespoons, cups, quarts and gallons. 5. For canned items, use number and size of cans in the measure column and the total net 6. Keep use of fat and added salt to a moderate amount without jeopardizing acceptability. DIRECTIONS: Write directions for combining ingredients in step fashion. (i.e. step one, step two) Make directions as clear, concise, simple and complete as possible. Include a description of the condition or appearance of the product at various stages of preparation. Describe mixing time, speed, cooking times and temperatures for both conventional and convection ovens or combi-ovens. Include type and size of cooking equipment, if pertinent. Recipe must state exact size baking pans and portioning utensils. Include amount (both weight and volume measure, if appropriate) of batter, dough or mixture to be placed in each pan. If spacing of the food in the pan is important to the success of the recipe, include the amount of space needed. For example, place cookies 3 inches apart on greased baking sheets. BAKING: Directions for baking should include oven temperatures in degrees Fahrenheit and length of cooking time.

6 Name of Meatless/Vegetarian Entrée Recipe: Ingredients 100 Servings* Weight Measure Directions * This form is available in a word format at or by calling the GSNA office. If you do not use this form, you must submit a standardized recipe format that includes everything on this form. * Standardized recipe for 100 servings (Continued on back) Handbook

7 (Meatless/Vegetarian Entrée continued: ) Ingredients 100 Servings* Weight Measure Directions * This form is available in a word format at or by calling the GSNA office. If you do not use this form, you must submit a standardized recipe format that includes everything on this form. Serving: Yield: 100 servings: Handbook

8 Name of Legume Side Dish Recipe: Ingredients 100 Servings* Weight Measure Directions * This form is available in a word format at or by calling the GSNA office. If you do not use this form, you must submit a standardized recipe format that includes everything on this form. Serving: Yield: 100 servings: Handbook

9 (Legume Side Dish Recipe: ) Ingredients 100 Servings* Weight Measure Directions * This form is available in a word format at or by calling the GSNA office. If you do not use this form, you must submit a standardized recipe format that includes everything on this form. Serving: Yield: 100 servings: Handbook

10 Red/Orange Vegetable Side Dish: Ingredients 100 Servings* Weight Measure Directions * This form is available in a word format at or by calling the GSNA office. If you do not use this form, you must submit a standardized recipe format that includes everything on this form. * Standardized recipe for 100 servings (Continued on back) Handbook

11 (Red/Orange Vegetable Side Dish continued: ) Ingredients 100 Servings* Weight Measure Directions * This form is available in a word format at or by calling the GSNA office. If you do not use this form, you must submit a standardized recipe format that includes everything on this form. Serving: Yield: 100 servings: Handbook

12 GEORGIA SCHOOL NUTRITION ASSOCIATION CULINARY ARTS COMPETITION DISTRICT ENTRY FORM Please print clearly and complete all blanks District _ School System School Name Name of Person Submitting Entry Home Address_ PO Box or Street City State Zip Code Telephone ( ) Membership Number School Address School PO Box or Street City State Zip Code Telephone ( ) Address Note: Please give careful consideration before marking your choices, as you are expected to set up all entries that you check. Only one (1) entry per category per person will be accepted. This means that you could have one entry for each of the three categories listed below. Good Luck!!!!! Place a check mark by the category entered. Meatless/Vegetarian Entree Legume Side Dish Red/Orange Vegetable Side Dish Must be postmarked by March 1, 2013 No entries will be accepted after this date Mail Entry To: District Culinary Arts Chairperson postmarked by February 1, 2013 Attach Standardized Recipe Form and Nutrient Analysis information to this page. Cost per Serving Recipe is School Nutrition Applicable Ingredients on recipe are found on School Bids.

13 GEORGIA SCHOOL NUTRITION ASSOCIATION CULINARY ARTS COMPETITION Please print clearly and complete all blanks STATE ENTRY FORM District School System School Name Name of Person Submitting Entry_ Home Address PO Box or Street City State Zip Code Telephone ( ) Membership Number School Address_ School PO Box or Street City State Zip Code Telephone ( ) Address Note: Please give careful consideration before marking your choices, as you are expected to set up all entries that you check. Only one (1) entry per category per person will be accepted. This means that you could have one entry for each of the three categories listed below. Good Luck!!!!! Place a check mark by the category entered. Meatless/Vegetarian Entree Legume Side Dish Red/Orange Vegetable Side Dish Mail Entry To: GSNA Headquarters 2372 Main St., Tucker, GA Must be postmarked by March 1, 2012 No entries will be accepted after this date Attach Standardized Recipe Form and Nutrient Analysis to this page. Cost per Serving Recipe is School Nutrition Applicable Ingredients on recipe are found on School Bids.

14 ENTRY NUMBER CONTEST RULES FOLLOWED (Entry automatically eliminated if rules are not followed) Quality Score Card for: Meatless/Vegetarian Entree Quality Standard Perfect Score Your Score Appearance Dish is cooked properly 15 Appetizing in appearance 10 Texture or Consistency Dish is not dry 15 Flavor and Eating Quality Dish is pleasant in taste 15 Dish is free from foreign flavors 10 such as rancid fat or sour taste Dish is unique in flavor and ingredients 15 Dish is applicable to School Food 10 Service for children Nutritional Quality Dish is low in fat, calories and sodium 10 based on nutritional analysis submitted Perfect Score= 100 Local/District score: _ FOR STATE COMPETITION USE ONLY: Sanitation and Food Safety Gloves are worn during food prep and 10 plating Proper hand washing procedures are 10 practiced at all times. Proper taste testing methods are 10 practiced at all times. Proper sanitation methods are practiced 10 during preparation Service Temperature: degrees F HOT SIDE DISH degrees-cold SIDE DISH State Competition Perfect Score= 150 Judge # Total Score

15 ENTRY NUMBER CONTEST RULES FOLLOWED Quality Score Card for: Legume Side Dish Quality Standard Perfect Score Your Score Appearance Vegetable pieces are 10 similar in size, colorful No excess visible oil or fat 10 Dish is attractive in appearance 10 Texture or Consistency Vegetables are Intact and not mushy 10 Flavor and Seasoning Product is free from a scorched or 10 burned taste. Seasonings are detectable but not 10 Overpowering (recipe used) Flavor and Ingredients are unique 20 Legume Dish is applicable to 10 School Food Service to children Nutritional Quality Dish is low in fat, sodium and 10 saturated fat based on nutritional analysis submitted Perfect Score= 100 Local/District Score: FOR STATE COMPETITION USE ONLY: Sanitation and Food Safety Gloves are worn during food prep and 10 plating Proper hand washing procedures are 10 practiced at all times. Proper taste testing methods are 10 practiced at all times. Proper sanitation methods are practiced 10 during preparation. Service Temperature: degrees F HOT SIDE DISH degrees-cold SIDE DISH State Competition Perfect Score= 150 Total Score Judge #

16 ENTRY NUMBER CONTEST RULES FOLLOWED Quality Score Card For: Red/Orange Vegetable Side Dish Quality Standard Perfect Score Your Score Appearance Dish is colorful and attractive in appearance 20 Dish consist of at least one orange or one red 10 Ingredient Texture or Consistency Pieces are similar in size, colorful, and not mushy 10 Flavor and Seasoning All ingredients complement each other 15 in taste and texture Flavor and Ingredients are unique 15 A minimal amount or no fat has been 10 added (recipe used) Side Dish is applicable to School Food 10 Service for children Nutritional Quality Dish is low in fat, sodium and saturated 10 fat based on nutritional analysis Perfect score = 100 Local/district score: FOR STATE COMPETITION USE ONLY: Sanitation and Food Safety Gloves are worn during food prep and 10 plating Proper hand washing procedures are 10 practiced at all times Proper taste testing methods are 10 practiced at all times. Proper sanitation methods are practiced 10 Service Temperature degrees F HOT SIDE DISH degrees-cold SIDE DISH State Competition Perfect Score=150 Total Score Judge #