DINNER PARTY WARS COMPETITION RULES
RULES & PROCEDURES
1) Students will report to the Foods Lab at of the block wearing appropriate, clean attire and ready for cooking.
2) 10 minutes will be scheduled for reading of the rules.
3) All food will be provided.
4) Students will have 90 minutes to prepare two dishes. Food must be measured at the community table. Do NOT take community food to your work station.
5) There will be no tampering with another team’s ingredients or recipes; doing so will result a zero on the CFD.
6) There will be no inappropriate behaviour or inappropriate use of equipment; doing so will result in a zero.
7) Clean up of the workstations should be done continuously to ensure a clean kitchen when the guests arrive.
8) - students/teams will step away from their work stations for a thirty minute break. Food should be stored at a temperature outside the Danger Zone for break.
9) - students will return to plate their dishes, and prepare their tables (if this has not already been done). A dish will be plated for each team member and their guest. A small dish will be used for the judges’ plate. The judges’ plates will be labelled for identification by Mrs. Gelowitz.
10) – Cooking will cease.
11) 11:10 - Each group will place their judges’ plate on the judges’ table for evaluation of appearance, taste, and temperature and place their finished plates on the tables for the meals.
12) – guests and judges will arrive for the meal.
13) Judges will use the rubric to score and write comments on product presentation, appearance, taste, and creativity for each plate presented. Then the judges will discuss the results and decide on a winner. Judges will give one Dinner Party Wars Award to the PAA 9 class, based on the team receiving the most points from the judges.
14) The grade will be determined by Mrs. Gelowitz, who will evaluate the individual students by observing their work habits and techniques. (See attached rubric).
15) – Final clean up will begin. Remember you are still being graded at this point.
CFD RUBRIC - Jan 2012
Safety and Sanitation
When cooking at home or at work a person must be aware of how to treat the food so it is not dangerous to eat. Cleanliness and proper procedures are both important in this area.
One point will be awarded for each point below and then multiplied by three to reflect its importance in the final mark.
(YES =1, No=0)
- Washes hands & ties back hair before preparing foods
- Uses an apron
- Washes counters before placing anything directly on them
- Practices ‘mise en place’
- Washes fruits and vegetables thoroughly before preparing/serving
- Uses a cutting board
- Uses appropriate knives for task
- Uses knives safely and with the proper grip
- Keeps raw meat and poultry separate from foods that won't be cooked
- Sanitizes or uses different cutting boards for meat and ready-to-eat foods like vegetables
- Keeps things that can burn away from burners
- Keeps pot handles turned inward while cooking
- Turns off burners/oven after use
- Uses the correct procedure for washing dishes
- Cleans up spills/food droppings promptly
- ??
Safety Total - ___x 3= ___/51
Individual and Teamwork while Cooking
Many kitchens, at home and at work, have more than one person working at a time so being respectful of others and cooperating is important to an enjoyable cooking experience.
This portion will be graded out of twenty points. You will begin with full points – one point will deducted each time the performance is not as described.
___Cooperates respectively with classmates and staff
___Works with the team to divide tasks evenly
___Completes tasks independently
___Adheres to the competition rules
Teamwork Total - ___/20
Clean Up
It is important for all chefs/cooks to clean up after themselves. This way the workstation is ready for whoever will use it next.
One point will be awarded for each point below with the total being multiplied by five to reflect the importance of cleanup in the final mark.
1= poor
2=below average
3=average
4=above average
5=excellent
- Kitchen is tidy for the meal
- All dishes washed and put away
- Sinks and counters clean
- Community station food put away properly
- Floors are clean
Clean up Total - ______ x 5 =
________/20
Judges’ Rubric for Appearance and Taste
Eating is a personal experience and a good chef has the ability to combine the flavours, textures and the look of food in a way that is appealing to most people. The judges will mark the dishes presented based on their personal preferences.
The judges will taste each dish and then consider the points below assigning a mark out five -
1= poor
2=below average
3=average
4=above average
5=excellent
____Plate Presentation: Consider visual appeal, creativity, how appetizing the food looks, impressiveness, effort
____Appearance of Ingredients: Consider texture, variety & balance of colours
____Taste of Ingredients: Consider texture, too soggy, too dry, complimentary flavours, temperature
Judges’ Rubrics ______/15
Total Mark ______________/106
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