This culinary menu is for the High School Cook Off on Tuesday, February 28, 2017.
Although some recipes are included we recommend that you refer to a textbook such as the “On Cooking” or “Professional Cooking”. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed. Common and correct cooking practices must be respected.
The competitors are free to use their creativity in the presentation of the dish, but must adhere to the project specifications.
Food items and quantities are subject to change without notice, depending on availability and quality; all competitors will have the same conditions.
Prepare and present four (4) portions of appetizer and main course; two for judges, 1 for public display and 1 to critique with coaches/teacher/mentor.
- Spinach and Ricotta Ravioli with Alfredo Sauce
- Salmon poached in Court Bouillion
- Bercy Sauce (1 litre)
- Rice Pilaf with Tomato Concassé
- Red Pepper – Lozenge cut
- Broccoli Florets
- Carrot Batonnet