American Culinary Federation Guide to Competitions
John Wiley & Sons Inc (Verlag)
978-0-471-72338-7 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard,
American Culinary Federation s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full–color insert of awe–inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges,
American Culinary Federation s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.
AMERICAN CULINARY FEDERATION (ACF) is a professional, not–for–profit organization for chefs and cooks. The mission of ACF is "to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere." EDWARD G. LEONARD, CMC, is Captain and Team Manager of the ACF Culinary Team USA. He is also the President of the American Culinary Federation and Executive Chef at the Westchester Country Club in Rye, New York.
Introduction xiii
Acknowledgments xv
1 Why Culinary Competitions? 1
The Growth of Culinary Competitions 1
Brief History of Culinary Competitions 3
Going for the Gold 3
The ACF s Role in Culinary Competitions 4
2 Culinary Competitions Today 7
Hot and Cold Competitions 9
Competing in the Cold 9
Some Like It Hot 10
Types of Competitions 11
The Mystery Basket 11
Contemporary Events 11
Team Competitions 12
Specialty Competitions 12
Conclusion 13
3 Philosophy of Culinary Competitions 15
Words to Cook By 16
Commit to Growth 18
Focus on Learning, Not Winning 19
Define Your Competition Cuisine 20
Conclusion 21
4 The Application Process 23
You Have to Get in It to Win It: Filling Out an Application Properly 24
Submitting Your Recipe 26
Submitting Pictures of Your Dish 27
Submitting Yourself 28
Conclusion 30
Appendix 4–1 Example Application 30
5 Practice and Preparation 45
Conducting a Skills and Attributes Inventory 45
Formulating an Action Plan 46
Three Phases of an Action Plan 48
Practicing and Soliciting Feedback 48
Conclusion 52
6 Presentation 53
Understanding the Importance of Presentation in Culinary Competitions 54
Learning to Present 54
Garnishing: Putting the Finishing Touch on Presentation 56
Functional Garnishes 56
Nonfunctional Garnishes 56
Understanding the Context of Food Presentation 57
Food Selection 58
Balance 58
Color 58
Cooking Method 59
Shape 59
Texture 59
Seasonings 59
Layout 60
Conclusion 63
7 Culinary Techniques and Fundamentals in Garde Manger and Pastry 65
Fine–Tuning the Craft 66
Crafting in the Cold: Slicing and Glazing 66
Slicing the Right Way 67
Glazing 72
Keeping Your Eye on the Prize 80
In General 80
The Meat of the Matter 81
All the Trimmings Vegetables, Garnishes, Dressings 81
Up at the Plate Arrangements and Decorations 81
Just Desserts 82
Centerpieces for Dessert Platters 85
Conclusion 87
8 Strategies for Success in Hot Food Competitions 89
Developing a Menu 90
Exercise 1: Three–Course Luncheon Menu 93
Exercise 2: Building a Plate around a Main Item 102
Making It Taste Good: The Importance of Flavor 103
Adding the Final Strategy: Setting Up the Kitchen 106
Game Plan 106
Mise en Place 107
Cooking 107
Service 107
Conclusion 108
9 Taking the Mystery Basket Challenge 109
Preparing for the Unknown 110
How the Mystery Basket Works 110
Procedure 111
The Facilities 111
Attacking the Basket 113
And You re Off 114
Exercise: Mystery Basket Number One 115
Conclusion: Competition Review Session 115
Presentation 116
Creativity 116
Workmanship/Craftsmanship 117
Appendix 9–1 Sample Score Sheets 118
10 Judging and Scoring 123
Becoming a Judge 124
Selection Procedure 127
Other Forms of Procedure 131
Competition Scoring 133
The Score 133
Culinary Awards 139
The Critique 139
Conclusion 141
11 Hosting an ACF Competition 143
Proper Care of Judges 145
Behind the Scenes of an ACF Culinary Competition 146
Application Procedure 146
Culinary Competition Timeline 150
Competition Organizational Structure 151
Insurance and Legal Forms 153
Conclusion 154
12 Building a Pastry Display 155
13 Rules and Guidelines for ACF Competitions 159
Traditional Competition Categories 160
Category A: Cooking, Professional and Student 160
Category B: Cooking, Professional and Student (Hot Food Presented Cold) 160
Category C: Patisserie/Confectionery, Professional and Student 161
Category D: Showpieces 161
Category E: Team Buffet 162
Category F: Hot Food Competition 162
Category G: Edible Cold Food 165
Category H: Ice Carving 167
Category K: Practical and Contemporary Hot Food Cooking 170
Category P: Practical and Contemporary Patisserie 172
Category S: Practical Skill–Based 175
Scoring 175
14 International Culinary Competitions 183
Setting the Standard 186
Having a Game Plan 186
Conclusion 187
Epilogue 189
Glossary 193
Index 197
| Erscheint lt. Verlag | 18.10.2005 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 192 x 234 mm |
| Gewicht | 398 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-471-72338-X / 047172338X |
| ISBN-13 | 978-0-471-72338-7 / 9780471723387 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
