Gourmet Savory Food Presentation
Gourmet Savory Food Presentation, an individual state competitive event, recognizes participants who demonstrate their creative abilities during the preparation and presentation of savory foods (meat, fish, or fowl; appetizers, hors d’oevres, garde mange, or other gourmet food).
Career Pathway Hospitality and Tourism
Event Levels Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-Person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants MUST bring all necessary ingredients and equipment to prepare and serve the selected food. Participant must supply all food, equipment, and serving dishes for the food presentation, if they fail to do so they will be disqualified. This includes any appliances needed to prepare foods. Participants must complete task within a 6 foot workspace. 3. Participants will have 5 minutes to setup their station. Participant will provide 3 copies of the recipe for the evaluators. 4. Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period. 5. Following the presentation, evaluators will have 5 minutes to interview participants. 6. Participants will have 5 minutes to clean workstation and kitchen.
GENERAL INFORMATION Prepare Evaluation Individual or Event Clean Up Equipment Ahead of Presentation Interview Total Time Team Event Setup Time Time Provide Time Time
Individual Recipe, food 5 minutes 20 minutes 5 minutes 5 minutes Workstation 35 minutes
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Easel(s) Portfolio Equipment Skits Visuals Uniforms Folder Chart(s) Equipment
X Provided by Participant
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Gourmet Savory Food Presenta- Event Procedure & Time Requirements for Virtual Competition
1. Participants MUST supply all necessary ingredients and equipment to prepare and serve the selected food. Participant must supply all food, supplies, and serving dishes for the food presentation. This includes any equipment needed to prepare foods. Participants must complete task within a 6 foot workspace. 2. Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period.
Prohibited Equipment
Fueled or mechanical heat sources other than portable butane burners or handheld torch for finishing
MRE heater packs
Electric, battery-operated or compressed air/gas devices (exceptions: handheld whipped cream chargers, digital scales, digital thermometers)
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 25-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and Up to 1 minute Introduction level. Participant will verbally explain chosen dish and anticipated results Stations may be already set up with equipment and product to be used.
Participants will have 20 minutes to prepare and present their plates. The recording should be done in one take (no editing, starting over, etc.) and Up to 20 Savory Food should show the work area in its entirety and the student at all times. Items to productions time Production include in the video are sanitation, technical industry skills used during food production. Participant will have up to 4 minutes to present their finished dish, verbally explain any challenges or additional explanation and include responses to the following:
Up to 4-minutes Closing 1. What preparation techniques, skills and knife work were used in the preparation of the dish?
Participant should provide a close up view of the product. This is not a voice over, but a presentation by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior to the competition. Recipe File Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include copy of recipe. Oral Presentation Participants will submit a maximum 25-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation and Punctuality.
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Gourmet Savory Food Presenta- Personal Appearance Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate, uniform including professional chef attire (chef coat/jacket; industry pants Uniform or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate).
Facial jewelry is concealed with bandages. No additional jewelry, except a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if Personal Hygiene hair extends past the neck line. Minimal makeup, no cologne or nail polish. Hand washing is done frequently.
Performance Skills Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period.
Plates Prepares 2 identical plates. Work Works effectively and workstation is organized to complete tasks within time allowed. Organization Difficulty The final product exhibits multiple accurate, high level cooking techniques. Equipment Use Correctly uses proper equipment, tools, and techniques in the preparation of food products. Sanitation Workstation is clean, neat, and sanitized to industry standards. Makes total use of food items with separation and storage of usable waste. Use of Product
Creative product appearance and appropriate portion sizes at safe and proper temperatures. Presentations Creative and appropriate use of garnishes.
Food Taste Food products meet industry standards of appropriate taste.
Oral Presentation
In-Person Competition The oral presentation may be up to 5 minutes in length and is delivered to the evaluators. Evaluators will ask questions following the presentation.
Provide clear and concise answer to evaluator’s questions regarding project Response to Questions
Virtual Competition
Each participant will have up to 1 minute to verbally introduce themselves by name, chapter and level. Participant will verbally explain the chosen dish and anticipated results.
Introduction and Participant will have up to 4 minutes to present their finished dish, verbally explain any challenges Closing or additional explanation and include responses to the following:
1. What preparation techniques, skills and knife work were used in the preparation of the dish?
48 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Gourmet Savory Food Presentation
Name of Participant Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 3 Did not attend Attended orientation 0 or 3 points 0 3 Recipes Did not provide 3 copies of recipes Provided 3 copies of recipes 0 or 3 point
0 2 Participant was late for presentation Participant was on time for presentation Punctuality 0 or 2 point
Event Consultant Total Evaluators’ Scores (8 points possible) Evaluator 1 Initials
Evaluator 2 Initials Average Evaluator Score (92 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Evaluator 1 = Average Evaluator Score Room Consultant Total)
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
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Gourmet Savory Food Presentation
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1 2-3 4-5 Proper uniform not Dirty uniform and/or Clean uniform but Clean and proper worn by participant missing 3—4 items of missing 1—2 items uniform: professional professional dining of professional dining room attire and room and kitchen dining room attire kitchen safe shoes/ Uniform safe shoes/ visible and kitchen safe no visible jewelry or jewelry or facial shoes/ some visible facial jewelry jewelry not concealed jewelry or facial concealed jewelry not concealed 0 1 2-3 4-5 Personal hygiene is Personal hygiene is Personal hygiene is Personal hygiene is Personal at unacceptable level at acceptable level/ at good level/ hair is highly regarded/ hair Hygiene hair is not properly properly restrained is properly restrained restrained Performance Skills Points 0 2 Plates Did not present 2 identical plates Presented 2 identical plates 0 1-2-3 4-5-6-7 8-9-10 There are incomplete Some food products Tasks not Tasks are done in an products completed/ food completed in an efficient order/ products were left organized manner/ workstation is kept Work unattended/ the food items prepared clear and equipment Organization workstation is in order, but station is stored as it is used unorganized may be slightly disorganized/ too much time spent on one task 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 Did not showcase Basic level of 2—3 preparation 4 or more preparation any preparation difficulty/ little to no techniques used/ techniques used with Difficulty methods knife work or Lacks advanced advanced skills/ knife inconsistent cuts. skills/ knife work is work is advanced good 0 1 2-3 4-5 Multiple tools are 2 or more tools used 1 or more tools Participant uses all Equipment used incorrectly or in incorrectly used incorrectly equipment an unsafe manner appropriately 0 1-2-3 4-5-6-7 8-9-10 No sanitation or hand Lack of sanitation Equipment may be Equipment is washing procedures knowledge and food cleaned but not cleaned, sanitized are present and food handling procedures/ properly sanitized. and properly stored. is unsafe to eat hand washing is Hand washing is not Equipment is Sanitation infrequent or frequent sanitized frequently improper throughout the tasks. Frequent hand washing and use of gloves when appropriate
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Gourmet Savory Food Presenta- 0 1 2-3 4-5 More product wasted Between 25-50% Useable/unusable Useable/unusable Use of than used (greater product waste product is separated product is separated Product than 50%) and between 10-25% and 0-10% product product waste waste 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 Obvious over or Obvious over or Slightly over or under Appropriate portion under sized portion under sized portion sized portion size/ size/ proper size and size/ improper size size/ improper size proper size and clean clean plate is used and dirty plate/ poor and stained plate is plate is used with with no fingerprints or use of contrasting with some some fingerprints or smudges/ excellent colors and visible fingerprints or smudges/ good use use of contrasting texture/ unacceptable smudges/ fair use of of contrasting colors colors and visible amount of non- contrasting colors and visible texture/ texture /no evidence functional garnishing/ and visible texture/ small amount of non- of non-functional Presentation all food served at an unacceptable amount functional garnishing/ garnishing/ plate at improper of non-functional all food served at the the proper temperature / plate at garnishing/ some safe temperature/ temperature when improper food served at an plate at proper served/ all food is temperatures when improper temperature when served at a safe and food served temperature / plate at served proper temperature improper temperatures when food served
In– Person Only Points 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 The texture, flavor The texture, flavor The texture, flavor The texture, flavor and mouth feel of and mouth feel of and mouth feel of and mouth feel of several items several items most items each performed demonstrates over or demonstrates over or demonstrates neither perfectly/ maillard Undercooking/ Undercooking/ over or undercooking/ reaction and/or maillard reaction and/ maillard reaction and/ maillard reaction and/ caramelization is or caramelization is or caramelization is or caramelization is executed at proper Food Taste executed at improper executed at improper executed at mostly levels/ all food items levels/ all food items levels/ most food proper levels/ most are all seasoned are seasoned items are seasoned food items are correctly and in incorrectly and are incorrectly and are seasoned correctly balance with one out of balance with out of balance with and in balance with another one another one another one another
Oral Presentation Points
In-Person Only 0 1-2 3-4 5 Did not answer one Two or more One response to Responses to or more of evaluator’s responses to questions did not questions were questions questions did not indicate adequate appropriate and Response to indicate adequate understanding of reflect excellent Questions understanding of skills needed understanding of skills needed skills needed
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Gourmet Savory Food Presenta- Virtual Only Points
0 3 5
Introduction is not Does not include Includes name, Introduction included or exceeds 1 name, chapter, level, or chapter, level and provides full de- minute description of dish scription of dish choice; does not ex- choice; does not ex- ceed 1 min. ceed 1 min. 0 5 Performance Evident that recording is not done in one Recording done in one take with no editing, 0 or 5 points take, does not show the work area and shows the work area and student all times, does student at all times, or exceeds 20 not exceed 20 minutes minutes 0 1—2– 3 4-5-6-7 8-9-10 Did not include Response did not Response was Response was response or indicate adequate appropriate and reflect appropriate and exceeded 4 minutes understanding of good understanding of Reflects excellent Closing skills needed but may understanding of skills skills needed/ did not have been improved needed/ provided provide close up/did with further close up of product/ not exceed 4 minutes explanation/provided did not exceed 4 close up of product/did minutes not exceed 4 minutes
Disqualification __ Did not appear for final clean up Total Score (Maximum 92):
Penalties (5 points each) __ Did not compete in designate time Minus Penalty:
Additional Comments: Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
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