Hot-Food Requirements
Hot-Food
Requirements
General Rules
- Dishes should reflect items that could be prepared for 110
portions
- Recipes and pictures must be present, as well as an electronic copy
of these items
- Prepared stocks not in any finish form
- Peel vegetables, not shaped
- All ACF rules from category K apply (refer to competition
manual)
- Apprentice can NOT do any cooking or knife work, only cleaning of
station
Hot Fish Course
Fish or Crustacean (Alaskan Seafood) Salmon, Cod,
Black Cod, Halibut, King Crab
- Other shell fish items may be used to accompany Alaskan seafood
item
- Need to show a variety of cooking methods on the plate
- Fish may be filleted but not portioned, all shell fish needs to be
in shell
Main Dish
Beef, Lamb, Veal or Pork (Proteins fabricated on
site)
- A minimum of two different cooking methods on protein are
needed
- 8 portions, 2½ hours to prepare
- 4 portions will served in a 20 minute window to the Judges
- 4 remaining portions will be served to potential sponsors and others
restaurant style
Pastry
Two restaurant style plated desserts
2½ hours time frame
Each dessert must have a minimum of three
different components with appropriate garnishes and sauces
- One of the plated desserts should focus on “Chocolate”
and “Nut” flavors
- One plated dessert should focus on Fruits
- Incorporate both warm and frozen components into your desserts
- There should not be a repetition of technique or flavor
The following may be brought in:
- ice cream and sorbet bases
- sponge components (uncut, flat pieces)
8 portions of each, 20 minute service window
- 2 portions of each to the judges
- 6 other of each served to potential sponsors or others, after
service window is complete
Recipes and pictures must be present, as well as an electronic copy
of these items
