Student Team Classical Dish Requirements
For the upcoming competition season, the assigned classical dish is
the entrée. Effective dates for this dish are May 2010–April
2011.
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 one whole chicken (2½–3½ pounds)
into 8 pieces, not including carcass and wings: 4 pieces white (breast)
meat; 4 pieces dark (leg) meat. Skin is left on.
A portion = 1 piece breast, 1 piece leg
Breast
- 2 pieces breast with wing bone frenched
- 2 pieces breast from center, bone left in for cooking, then removed
for serving
Leg
- Drumstick—bone left in, frenched, knuckle removed from both
ends, all tendons removed
- Thigh—bone left in for cooking, then removed for service
Cooking Phase
Fish Starter of your choice (although not required, teams are
encouraged to utilize the fish from the skills phase)
Salad of your choice
Entrée—Poulet Sauté a la Catalane (#3195)
Dessert of your choice
Classical Entrée
Recipe #3195 - Poulet Sauté a la Catalane
Skills: Butchery in the classic method, chipolatas, sauté method
and the making of a tomato fondue.
Notes:
- Sauce espagnol may be brought in already made
- Tomato Fondue must be made on site during the menu portion of the
competition.
- Chipolatas must be made on site during the menu portion of the
competition.
- Chestnuts can be brought in shelled.
- Teams must use chicken fabricated during the skills phase for the
Poulet Sauté Catalane. 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.
Butchery Explanation
3 lb. chicken
Butchered chicken
Front of cutting board: breast butchered in four pieces
Middle of cutting board: 2 thighs; 2 drumsticks, knuckles removed from
each, all tendon removed
Back of cutting board: 2 wings, remaining carcass.
Same as picture 2, different angle
2 portions chicken
The other 2 portions are exactly the same.
Portion #1: breast with wing bone frenched, left on for service; thigh,
thigh bone removed after cooking
Portion #2: breast with bone removed after cooking; drumstick with bone
cleaned and frenched, left on for service
