ProStart Competition Rules – Official Guidelines for Culinary Arts & Restaurant Management
Events
How many points can a team win max? - correct answer ✔✔95
How many courses must there be? - correct answer ✔✔3
What must the 3 course meal consist of? - correct answer ✔✔-Starter
-Entree (a 4-6oz center, 2-3oz accompaniments, SAUCE)
-Dessert
At least 2 cooking methods must be used: - correct answer ✔✔Poach
Shallow poach
Braise
Pan fry
Steam
Sauté
Rules for molecular gastronomy - correct answer ✔✔No liquid nitrogen, spherification, foams,
meat glue is allowed
Prohibited ingredients: - correct answer ✔✔Pre chopped/sliced/prepared food
Reductions, finished sauces, clarified broths
Items that risk food illness
(Food can be washed)
No alcohol
, Workspace: - correct answer ✔✔2 8ft. tables in an L shape, covered in a tablecloth
Everything has to be done in and fit in the space
Prostart provides: - correct answer ✔✔Tables
Refrigerator
Ice
Running water
Two butane burners
All presentation dishes (have to use, entree has to be on a plate)
Prohibited equipment: - correct answer ✔✔Fueled/mechanical heat sources
MRE heater packs
Electric or battery devices (except times, thermometers, scales)
Compressed gas devices
Plastic/plexiglass
Cell phones/tablets
Cutting guides
Menu and Recipe presentation - correct answer ✔✔Have to have 10 copies of the following
stapled together
-all recipes used (written logically)
-recipe costing sheets for each recipe (common spices at 1% of total cost, oil at 2%)
-menu pricing for each course (at least 33% cost, CAN NOT EXCEED $75)
-color photo of each plate
-knife skills sheet
Events
How many points can a team win max? - correct answer ✔✔95
How many courses must there be? - correct answer ✔✔3
What must the 3 course meal consist of? - correct answer ✔✔-Starter
-Entree (a 4-6oz center, 2-3oz accompaniments, SAUCE)
-Dessert
At least 2 cooking methods must be used: - correct answer ✔✔Poach
Shallow poach
Braise
Pan fry
Steam
Sauté
Rules for molecular gastronomy - correct answer ✔✔No liquid nitrogen, spherification, foams,
meat glue is allowed
Prohibited ingredients: - correct answer ✔✔Pre chopped/sliced/prepared food
Reductions, finished sauces, clarified broths
Items that risk food illness
(Food can be washed)
No alcohol
, Workspace: - correct answer ✔✔2 8ft. tables in an L shape, covered in a tablecloth
Everything has to be done in and fit in the space
Prostart provides: - correct answer ✔✔Tables
Refrigerator
Ice
Running water
Two butane burners
All presentation dishes (have to use, entree has to be on a plate)
Prohibited equipment: - correct answer ✔✔Fueled/mechanical heat sources
MRE heater packs
Electric or battery devices (except times, thermometers, scales)
Compressed gas devices
Plastic/plexiglass
Cell phones/tablets
Cutting guides
Menu and Recipe presentation - correct answer ✔✔Have to have 10 copies of the following
stapled together
-all recipes used (written logically)
-recipe costing sheets for each recipe (common spices at 1% of total cost, oil at 2%)
-menu pricing for each course (at least 33% cost, CAN NOT EXCEED $75)
-color photo of each plate
-knife skills sheet
