Student Team Competition

For the 2012 competition season, the assigned classical dish is the entrée. Effective dates for this dish are May 2011–April 2012.

Skills Phase

During the skills relay, the pastry and vegetable skills remain the same.
Fish - Fabricate a 2–2½ pound flat or round fish of choice.
Chicken - Fabricate two chickens in accordance with the description below.

Escoffier describes Filet and Supreme of chicken as being synonymous. He further explains that cutlet is the name given to a Supreme cut with the end of the wing bone left on.

To avoid confusion and in the best interest of consistency and assuring that all teams in the county are held to the same standard, the following will be the definitive definition of what the ACF Culinary Competition Committee will be looking for at all local, state and regional Championships for the 2012 classic dish.

Classical Chicken dish #3144 Supreme de Volaille a l’Ecarlate

• The breast will be: wing-bone left on, Frenched skin removed and tender left attached to the breast. This will be the only acceptable form allowed to ensure that all teams are being held to the same standard of butchery. Teams are not permitted to deviate from the above description, if they chose to do so points will be deducted.
• Leg and thigh need only be separated.

Cooking Phase

Fish Starter of choice (although not required, teams are encouraged to utilize the fish from the skills phase)
Salad of your choice
Entrée - Suprême de Volaille a l’Ecarlate (#3144)
Dessert of your choice

Classical Entrée

Recipe #3144 - Suprême de Volaille a l’Ecarlate

Skills: force meat, classic sauce and butchery

Notes:

• Each portion will be individually plated.
• It is imperative to read what Escoffier means by a suprême and the important points of cooking a suprême.
• Escoffier states in the recipe a clear sauce suprême; by clear, Escoffier is referencing a fine and delicate sauce that when coating the suprême an inset of ox tongue is visible.
• Smoked Beef Tongue, is an acceptable substitute for salted ox tongue. It is one of the most common tongues found commercially today, has been cured before smoking to give it a pink color.
• The smoked beef tongue can be brought into the competition pre-cooked and sliced, where you can then cut your small rounds and use the trim for your forcemeat.
• Teams must use chicken fabricated during the skills phase for the Suprême de Volaille a l’Ecarlate. NO other chicken can be brought in.
• Teams are encouraged to match appropriate classical sides from Escoffier to accompany their entree.
• Most recipes in Le Guide Culinaire yield ten (10) portions so teams must adjust appropriately for four (4) portions.
• The classical dish is to be prepared according to Escoffier. Teams should concentrate on the cooking methods, skills, garnishes, and preparation described by Escoffier.