Exciting Kitchen Activities at Top Chef Clinic 4-H

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Top Chef Clinic
4-H Kitchen
Activities
What to expect
Preparing for Top Chef
Must be enrolled in a Food Project
Must complete the Top Chef Entry Form
Complete the Food Activity Worksheet
Complete 2 recipes cards for each dish
Practice your activity at home (Min. 3 times)
Time each practice
Make changes as needed
Top Chef Contests
Bread Activity
Quick Breads
Yeast Breads
Unleavened Breads
Serves the judge & you
Juniors (2.5hrs), Intermediates & Seniors (3hrs)
Foods For all Occasions
Meal Preparation (simple or complex)
Serves 4 or 6 including the judge
Intermediates & Seniors (3hrs)
Top Chef Contest Cont.
Food of the PNW
Single dish that highlights an agricultural product of the
PNW
Serves the judge & you
Juniors (2hrs), Intermediates & Seniors (3hrs)
Food Preservation
Enrolled in Food Preservation
Can, Dry or Freeze products
Recipe must be USDA approved
Current WSU & USDA standards must be followed
Dried product may be brought from home (no raw
meats)
Junior, Intermediates & Seniors (3hrs)
Top Chef Contest Cont.
Exploring Foods Around the World
Single dish that showcase a food from another
country
Table Setting should be country oriented
Serves the judge & you
Juniors (1.5hrs), Intermediates & Seniors (3hrs)
Favorite Foods
Single Dish (Family Favorite)
Meal Planning
Table Setting
Juniors (2hrs), Intermediates & Seniors (3hrs)
Top Chef Contest Cont.
Lunch on the Go
Safe sack lunch to be eaten later
You will not serve you lunch
Primary, Juniors, Intermediates & Seniors (1hr)
Quick-to-fix Meals
Simple meal preparation
Serve the judge & you
Juniors, Intermediates & Seniors (1hr)
Table Setting (County only)
Theme
Meal Menu
Primary, Junior, Intermediate, Senior (30 min.)
Contest Worksheet
Column 1- Recipe or Meal Item
Column 2- Amount Purchased
Column 3- Purchase Price
Column 4- Number of Units Purchased
Column 5- Price Per Unit
Column 6- Number of Units Used
Column 7- Cost of Amount Used
Things to Know
How to plan a meal and a daily menu
Different food groups
Meals nutritional value
Contribution to good health & fitness
Fun facts about your food
Principles of safety & sanitation
Costs of your meal and cost saving
measures
Additional questions
What does time include
When does time start
As soon as you walk into the kitchen
It includes
Sanitizing the surfaces
Unpacking boxes
Food preparation
Serving the meal
Clean up
Interview with the judge
When does it end
When you walk out of the kitchen
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How to Write a
Recipe Card
1.
Print or Write out your card
neatly
2.
Use a 3x5” or 4x6” index
card or recipe card
3.
Name of the Recipe
4.
Your Name
5.
Add each ingredient in
sequence (its ok to use
abbreviations)
6.
Add all directions including
1.
Preheat the oven &
temperature
2.
Order to add your Ingredients
3.
Any recipe specific instructions
4.
Size of cooking/bake container
5.
Bake time
6.
How much it will make (Servings)
7.
Remember: your recipe
card will not be returned.
Appropriate Attire
Attire appropriate to meal (No PJ’s)
Hair up or in a net
Clean clothes
Long pants or skirt
Nice shirt (not loose fitting)
Closed toes shoes with closed heel
No slippers
Checklists
Things to Bring
Ingredients/Food
Measuring cups
Cooking supplies
Table setting
Storage containers
Clean-up supplies
Serving utensils
Order of Activities
Sanitize surface
Unpack boxes
Put on apron
Prepare biscuits
Start cooking bacon
Put biscuits in the
oven
Set the table
Serve breakfast
Start clean up
Cook eggs
General Do’s & Don'ts
Do
Keep perishables in a
cooler during transport
Run a sink of dish water
Rinse all dishes/utensils
after taking them out of
you box
Check oven
temperature
Ask for advise about
kitchen equipment
Be aware of other food
cooking
Set the table during your
prep time
Use manners
Line up guests
Don’ts
Don’t pre-measure or
prepare food
ingredients
Don’t use home canned
items
Place transport boxes on
the work surface
Leave perishables on
the counter
Don’t get frustrated,
regroup or ask for help if
needed.
Leave a mess for the
next person
Let hot foods get cold or
cold foods get warm.
Safety
Do’s
Sanitize every surface
Keep a sink of dish
water
Keep surfaces clean
and picked up
Keep perishable food
refrigerated
Measure eggs into a
separate cup
Use a cutting board
Wash all fruit & veggies
Turn off oven & burner
as soon as you are
finished with them
Don'ts
Put knifes into the dish
water
Prepare raw meats on
the same surface as
other foods
Use electric equipment
near water sources
Use dish cloths as pot
holders
Leave the handles of
pots and pans turned
out
Stick your fingers in the
food or lick the spoon
Serving the Guests
Use Table Manners
Finish eating with your guests
Don’t rush them
Lead the conversation
Serve the food (Service Type)
Ask if anyone want seconds
Excuse yourself from the table (Excuse Me)
Thank everyone
Question the Judge might ask
Why did you choose this dish or meal
When and where might you serve this dish/meal
Why did you choose this style of meal service
What was something new you learned when you
decided to prepare this dish/meal
What food groups or nutritional value are in the
dish/meal you are preparing
How can this dish/meal be more cost effective
How often do you prepare this dish/meal
Did you alter or adapt this recipe and why
State Fair
Expectations at State Fair
Blue Ribbon Presentation
Questions
Slide Note
Embed
Share

Discover a variety of engaging kitchen activities at Top Chef Clinic 4-H, including contests, food preparation, and exploration of international cuisines. Participants must complete specific tasks and practice cooking at home to compete in the contests. Get ready to showcase your culinary skills and creativity in a fun and competitive environment.

  • Kitchen activities
  • Top Chef Clinic
  • Culinary contests
  • Food preparation
  • International cuisines

Uploaded on Sep 25, 2024 | 0 Views


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  1. Top Chef Clinic 4-H Kitchen Activities What to expect

  2. Preparing for Top Chef Must be enrolled in a Food Project Must complete the Top Chef Entry Form Complete the Food Activity Worksheet Complete 2 recipes cards for each dish Practice your activity at home (Min. 3 times) Time each practice Make changes as needed

  3. Top Chef Contests Bread Activity Quick Breads Yeast Breads Unleavened Breads Serves the judge & you Juniors (2.5hrs), Intermediates & Seniors (3hrs) Foods For all Occasions Meal Preparation (simple or complex) Serves 4 or 6 including the judge Intermediates & Seniors (3hrs)

  4. Top Chef Contest Cont. Food of the PNW Single dish that highlights an agricultural product of the PNW Serves the judge & you Juniors (2hrs), Intermediates & Seniors (3hrs) Food Preservation Enrolled in Food Preservation Can, Dry or Freeze products Recipe must be USDA approved Current WSU & USDA standards must be followed Dried product may be brought from home (no raw meats) Junior, Intermediates & Seniors (3hrs)

  5. Top Chef Contest Cont. Exploring Foods Around the World Single dish that showcase a food from another country Table Setting should be country oriented Serves the judge & you Juniors (1.5hrs), Intermediates & Seniors (3hrs) Favorite Foods Single Dish (Family Favorite) Meal Planning Table Setting Juniors (2hrs), Intermediates & Seniors (3hrs)

  6. Top Chef Contest Cont. Lunch on the Go Safe sack lunch to be eaten later You will not serve you lunch Primary, Juniors, Intermediates & Seniors (1hr) Quick-to-fix Meals Simple meal preparation Serve the judge & you Juniors, Intermediates & Seniors (1hr) Table Setting (County only) Theme Meal Menu Primary, Junior, Intermediate, Senior (30 min.)

  7. Contest Worksheet 2 + 2 ? Column 1- Recipe or Meal Item Column 2- Amount Purchased Column 3- Purchase Price Column 4- Number of Units Purchased Column 5- Price Per Unit Column 6- Number of Units Used Column 7- Cost of Amount Used

  8. Things to Know How to plan a meal and a daily menu Different food groups Meals nutritional value Contribution to good health & fitness Fun facts about your food Principles of safety & sanitation Costs of your meal and cost saving measures Additional questions

  9. What does time include When does time start As soon as you walk into the kitchen It includes Sanitizing the surfaces Unpacking boxes Food preparation Serving the meal Clean up Interview with the judge When does it end When you walk out of the kitchen

  10. How to Write a Recipe Card Print or Write out your card neatly Use a 3x5 or 4x6 index card or recipe card Name of the Recipe Your Name Add each ingredient in sequence (its ok to use abbreviations) Add all directions including Preheat the oven & temperature Order to add your Ingredients Any recipe specific instructions Size of cooking/bake container Bake time How much it will make (Servings) Remember: your recipe card will not be returned. 1. 2. 3. 4. 5. 6. 1. 2. 3. 4. 5. 6. 7.

  11. Appropriate Attire Attire appropriate to meal (No PJ s) Hair up or in a net Clean clothes Long pants or skirt Nice shirt (not loose fitting) Closed toes shoes with closed heel No slippers

  12. Checklists Order of Activities Sanitize surface Unpack boxes Put on apron Prepare biscuits Start cooking bacon Put biscuits in the oven Set the table Serve breakfast Start clean up Cook eggs Things to Bring Ingredients/Food Measuring cups Cooking supplies Table setting Storage containers Clean-up supplies Serving utensils

  13. General Dos & Don'ts Do Keep perishables in a cooler during transport Run a sink of dish water Rinse all dishes/utensils after taking them out of you box Check oven temperature Ask for advise about kitchen equipment Be aware of other food cooking Set the table during your prep time Use manners Line up guests Don ts Don t pre-measure or prepare food ingredients Don t use home canned items Place transport boxes on the work surface Leave perishables on the counter Don t get frustrated, regroup or ask for help if needed. Leave a mess for the next person Let hot foods get cold or cold foods get warm.

  14. Safety Don'ts Put knifes into the dish water Prepare raw meats on the same surface as other foods Use electric equipment near water sources Use dish cloths as pot holders Leave the handles of pots and pans turned out Stick your fingers in the food or lick the spoon Do s Sanitize every surface Keep a sink of dish water Keep surfaces clean and picked up Keep perishable food refrigerated Measure eggs into a separate cup Use a cutting board Wash all fruit & veggies Turn off oven & burner as soon as you are finished with them

  15. Serving the Guests Use Table Manners Finish eating with your guests Don t rush them Lead the conversation Serve the food (Service Type) Ask if anyone want seconds Excuse yourself from the table (Excuse Me) Thank everyone

  16. Question the Judge might ask Why did you choose this dish or meal When and where might you serve this dish/meal Why did you choose this style of meal service What was something new you learned when you decided to prepare this dish/meal What food groups or nutritional value are in the dish/meal you are preparing How can this dish/meal be more cost effective How often do you prepare this dish/meal Did you alter or adapt this recipe and why

  17. State Fair Expectations at State Fair Blue Ribbon Presentation Questions

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