Alaskan Seafood Dish Spec

BRITISH TURKEY

CATERING COMPETITION & CRITERIA

2016

Name: ......

College…………………………………………………………………………………………

Teacher:…………………………………….. Email address………………………………..

Tel/mob no……………………………….. Age:……………………………………………

Competition:

To develop an innovative 2 course meal - starter and main - using British turkey thigh and or breast meat - suitable for all year round menus (excluding Christmas and the traditional turkey roast). Theme for the dish to be Best of British.

The winning dishes to be served at the British Turkey Awards, September 2016 at the Sheraton Park Lane and should therefore be suitable to serve in banqueting style.

The recipes to be submitted for paper judging 31st March 2016. Email entries to or post to British Turkey Student Chef of the Year, Office 14, 277 London Road, Burgess Hill, RH15 9QU

Up to 10 finalists will be selected for the competition cook-off at the judge’s discretion. Cook off will take place Thursday 2nd June 2016 at UCB, Birmingham.

Criteria:

Cuts to be used in entries:

· Dark turkey meat, eg leg or thigh

· White turkey meat, eg. breast/lobe etc

The theme of the event is Best of British and the dishes must fit with this theme.

(If entering both a starter and main course please ensure you use dark meat in one dish and white meat in the other)

Written entry forms recipes should serve 10.

Entries must be legible and well presented. The ingredients, method of preparation, cooking and serving clearly written. Ingredients measurements accurate.

The entries must include suggestions of accompaniments/sides eg: potato, vegetables etcs.

Both entries must be accompanied with a photograph of each finished dish.

The dishes will be judged on the imaginative use of white and dark meat.

British Turkey will reimburse the finalists for the cost of the turkey meat against provision of receipts.

The presentation of the entry form will be included within the overall judging of the competition entry.

Both meats are required to be used in each entry.

The competition is only open to individual competitors. Teams are not allowed.

The recipes must be original and of the entrants own design. Copied recipes will be disqualified.

The two dishes – starter and main – will be judged independently.

Please note: Traditional roast turkey is not acceptable. Neither is traditional Christmas meal style.

For the competition finals cook-off you will be required to serve 4 servings of each course. The dishes to be used as follows:

· Two for tasting

· One for viewing

· One for photography

The only advance preparation allowed:

· All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.

· Potatoes may be peeled but not cut or shaped.

· Onions may be peeled but not cut up.

· Basic stocks, fish or a meat glaze is permitted, but no finished sauces.

· Marinating

· Puff pastry (raw).

For recipes which need longer cooking times (or setting times) than those allocated to the competition this will be at the discretion of the judges and will need to agreed in advance. If a duplicate dish is allowed the preparation of the dish must be carried out in the competition time. If in doubt please check in advance with the organisers.

Menus and recipes to be displayed on the workbench for judge's perusal.

30 minutes pre-preparation

2 hour competition cook off

Competition finalists should provide their own equipment and ingredients. The organisers will arrange to the best of their ability for any specialist pieces of equipment which might be required by competitors which are too large/heavy to transport. The cook off will be held in a working kitchen (likely to be a non-competing college) so the main large pieces of equipment should be available.

All dishes to be completed and served with accompanying menu within the 2 hours of the competition time. Any over runs will mean loss of points.

All recipes must be developed to be suitable for serving banqueting style suitable for serving up to 300 covers.

Please note the finished dishes may be slightly revised to meet the hotel’s

banqueting-style and presentation.

The cook-off may be filmed.

The judges will be judging on:

Taste (appropriateness, balance, flavours, effective combinations) 25 points

Creativity, innovation, originality 25 points

Presentation (display plate attractiveness) 15 points

Suitability for banqueting 15 points

Professional techniques and skill 10 points

Completeness of competition entry and recipe 10 points

Penalty points deducted for:

· Allowance number of moves to complete the dish is up to 8. Any moves over eight will incur a penalty of 5 points per move, saucing will be considered a move.

· Not finishing in allowed time, 2 points per minutes

Prizes

Russums voucher to the following values:

· Two x first prizes of £300 plus two days prep/cooking for The British Turkey Awards, 22nd September 2015 at Sheraton Park Lane

· Two x runners up £150

· Plus certificates for all finalists

· Winning colleges (Starter and Main) will also be awarded £500 of vouchers.

Competition format:

Written entries with pictures to be submitted by: Thursday 31st March 2016

Entries judged by: Thursday 14th April 2016

Finalists confirmed by: Thursday 21st April 2016

Competition finals Thursday 2nd June 2016

Terms & Conditions

Entries must be emailed to or posted to British Turkey Student Chef of the Year, 8 High Street, Hurstpierpoint, BN6 9TY by the dates above.

Late entries may not be accepted.

You must be a full time catering student or on apprenticeship scheme

You must be available to work and attend the British Turkey awards 22nd September 2016.

If you are in full time employment then you will be required to make time available to attend for work (experience) at the venue the day before the British Turkey Awards 2016 for preparation and on the day of the awards.

All recipes must be available for British Turkey to use in publicity for the competition and the awards.

No cash equivalent will be given

If you are a first or second year student winner you can bring one representative from the college for the awards evening. Any additional tickets will be charged.

Reasonable travel costs will be reimbursed and subject to agreement with the organisers

The chef at the Sheraton Park Lane has the right to adapt the recipe accordingly to fit in with the hotel/banqueting requirements.

If overnight accommodation is required this is at the discretion of the organisers and is only available for students for up to two nights

The organisers/judges reserve the right to rescind or modify the rules and their interpretation is final.

Below is an example of how the competition entry form could look

DISH SPECIFICATION - STARTER – Name

Photo – starter

List of Ingredients:

Turkey cuts

Commodity: / Weight:

Method of work:

1.
2.
3.
4.
5.
6.
7.

Additional information to support your entry