NZ Chefs Association theAuckland Council in association with

8School Starter Pack 201

Auckland Secondary School’s Burger Battle

CONTENTS

STUDENT TEACHER RESOURCE Competition Information 3/4

The Brief 5

Basic Hamburger 6

Flavour Makers 6

Food Safety Storage 6

Food Safety Handling 7

Student Self-Assessment 8

Teacher Assessment 9

COMPETITION RESOURCE

Burger Judging Criteria - The Burgerteria 10

Judging Criteria Notes 11

Recipe Card 12

COMPETITION INFORMATION

Congratulations to you and your students on entering this year’s What’s Your Flavour school’s cooking competition. This year we will have up to 18 schools in the mix which is going to make for a great competition with lots of variety and creativity. Give it your best shot, learn new skills, try new things and have fun along the way.

New World is the proud sponsor of this year’s What’s Your Flavour cooking competition. For teams that participate in the Finals, they are providing each team with $100 worth of grocery vouchers to spend at their stores. Teachers, these vouchers will be sent to you for team at least one week prior to the finals, and are to be used to go towards ingredients for the competition.

A short message from New World:

“New World loves food and we also love to support young people discovering the joys of food, flavours and cooking. Good luck to all the contestants - we hope you enjoy

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this experience and continue to have a love of food and are inspired by it in your future.”

Sarah Austin, Marketing Manager New World

*If for any reason your school is no longer able to compete, the vouchers will need to be returned to Auckland Council

THE COMPETITION FORMAT

School heats

This year schools are welcome to hold their own internal heats to select their top teams, if they wish. It is up to each school how they run their heats, however only one winning team of two students will go ahead to represent their school at the finals. Teachers may use the judging sheets for the school heats which are attached. There is also a self-judging sheet for students to rate their own performances. Students should be given one hour in which to complete cooking two burgers. Running internal school heats is not compulsory and schools can instead just opt to enter one team of their choosing.

Please note: This year we've gone for a condensed and intensified competition, so there will be no semi final competition. Each schools chosen/winning team of x2 students aged year 9-13 will go straight to the final.

COMPETITION INFORMATION

The Final

The Final of this year’s What’s Your Flavour cooking competition will be held at the Logan Campbell Centre, ASB Showgrounds on Tuesday 14 August. Up to 18 teams of 2 students from schools around Auckland will go head to head in the burger battle to compete for 1st, 2nd and 3rd places.

There will be prizes for 1st, 2nd and 3rd places, and all participating teams will receive certificates. More details on prizes for the top 3 schools and student to come.

WHAT WE ARE LOOKING FOR?

This is a fun competition and we encourage you to think outside the box and get your creative culinary hats on. We are after fresh, new ideas – creating a whole new burger which is healthy and has a cultural twist.

If you need any guidance or have any questions throughout the competition, your key contacts are:

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Janine Quaid

NZChefs Executive Officer

0800NZChefs (0800692433)

021 437 043

info@nzchefs.org.nz

www.nzchefs.org.nz

THE BRIEF

To design, create and present the perfect healthy burger with a cultural twist.

SPECIFICATIONS

1. 1 hour (not including unpacking and clean up) to prepare and plate two portions of your burger, one for the judges and one for photography purposes.

2. Complementary fillings of your choice (vegetables can be brought in washed and peeled, but not trimmed or shaped and base stocks and sauces can be brought in but must be finished in the competition). All protein must be cooked from scratch.

3. Students may use any protein of their choice.

4. Consider leanness when selecting your protein.

5. Use appropriate cooking method for the protein of your choice. For minced meat purchased product, own mincing without preservatives is acceptable underdone.

6. Take into account portion size, flavour, colour and textural balance.

7. Use bread which is an appropriate shape and size for your burger.

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8. Serve the burger at the appropriate temperature.

9. Burger should be easy to eat.

10. Display individual creativity and flair.

11. Your burger should be presented so it is appealing and appetising and of an appropriate portion size for one person. Sliders – mini burgers are not acceptable.

12. Set up your work station so it is tidy and functional.

13. Work hygienically and adopt a neat and tidy attire appropriate for the competition (this should include apron and hat, long hair tied back, enclosed footwear etc).

14. Provide a pre-made recipe card to accompany your burger.

For additional reference: Consider the Ministry of Health’s Food and Nutrition Guidelines for Healthy Children and Young People (aged 2-18 years), web: http://www.health.govt.nz/

Consider New Zealand Food Safety Guidelines, web: http://foodsmart.govt.nz/food - safety/

BASIC HAMBURGER DEFINITION

WHAT IS A HAMBURGER?

Basic definition: A hamburger consists of one or more cooked patties usually placed inside a sliced hamburger bun. Hamburgers are often served with lettuce, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish.

HAMBURGER VS SANDWICH

Key Difference: A sandwich is made by generally placing a filling of meat or vegetables between two bread slices (flat bread) while a burger is cooked by placing a filling of a patty (meat/vegetarian) and garnish between a bun (or similar shaped carbohydrate) sliced in two. The main difference is: sandwich uses flat bread for binding and a burger uses buns for binding the filling.

FLAVOUR MAKERS

One aim of cooking protein is to develop and improve its flavour, colour and aroma, making it more delicious to eat.

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To take your burger beyond the ordinary, you can change the flavour of the basic burger by adding different herbs and spices. You can also try adding other ingredients, like grated vegetables, dried fruit, nuts, seeds, sauces or different cheeses.

FOOD SAFETY: STORAGE

1. Keep fresh raw protein (meat/chicken/fish) at the lowest temperature practicable that does not cause freezing (between 2-4°C is ideal).

2. Ensure raw protein is properly wrapped to stop drips.

3. Keep raw protein away from other foods and below ready-to-eat foods in the refrigerator.

4. Label and date all meat and use a strict rotation plan (first-in, first-out) to minimise dehydration and spoilage.

5. Operate freezers at minus 18°C or below, and refrigerators at 2-4°C.

6. Freeze foodstuffs once only.

7. Chill cooked meat that was not consumed to below 3°C or less in under two hours.

FOOD SAFETY: STORAGE

8. Portioned meat cuts can be stored for three to four days under correct storage conditions.

9. Larger cuts may be kept for up to 10 days.

10. If mince is not to be used for at least 12hours, it should be frozen.

11. The best way to thaw red meat is in the fridge.

12. Cover and refrigerate uneaten food as soon as possible after cooking. Throw out perishablefoods that you have left at room temperature for more than two hours.

Remember, actual storage life depends not only on the refrigeration conditions, but also on how long the meat had been stored, and under what conditions, at the time you received it. If meat is vacuum-packed, its shelf life is considerably longer.

FOOD SAFETY: HANDLING

1. Meat, chicken and fish are perishable foods requiring high standards of hygiene.

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2. Always use a clean, sharp knife for preparing cuts.

3. Always check food before use to ensure it has not spoiled. Keep in mind some harmful organisms can be present on food that looks and smells fresh.

4. Keep temperature of the preparation area as low as possible and move protein as quickly as possible from the refrigerated or frozen storage to preparation area.

5. Clean work surfaces, chopping boards and knives frequently with hot soapy water and always after the preparation of raw foods.

6. Do not use the same utensils or cutting boards to prepare raw protein with food which will not be cooked (eg. salad vegetables, cooked meat) to prevent cross-contamination.

7. Keep handling of protein to a minimum. Take extra care with hygiene when dealing with mince and finely sliced or diced meats as the more surface area exposed, the greater the possibility of bacterial contamination.

8. Minced meat and hamburger patties should be thoroughly cooked to an internal temperature of 75°C; they should not be served undercooked.

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STUDENT SELF ASSESSMENT

STUDENT SELF ASSESSMENT Student Name:

CRITERIA FOR ASSESSMENT

N – Not Achieved – skill not attempted and/or not completed throughout unit.

A – Achieved – skill attempted and completed satisfactorily.

M – Achieved with Merit – skill completed with competence and confidence.

E – Achieved with Excellence – skill completed with competence and confidence resulting in quality product/s.

ASSESSMENT YES/NO COMMENT N A M E

Knowledge of Product Able to converse with judges regarding dish

Cooking Methods Able to identify and explain why it was chosen

Nutrition Able to explain why components were used for nutritional needs

Storage and Handling Demonstrate best practice

Food Presentation

Evaluating

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TEACHER ASSESSMENT

TEACHER ASSESSMENT Student Name:

CRITERIA FOR ASSESSMENT

N – Not Achieved – skill not attempted and/or not completed throughout unit.

A – Achieved – skill attempted and completed satisfactorily.

M – Achieved with Merit – skill completed with competence and confidence.

E – Achieved with Excellence – skill completed with competence and confidence resulting in quality product/s.

ASSESSMENT YES/NO

COMMENT N A M E

Knowledge of Product Student able to converse with judges regarding dish

Cooking Methods Student able to identify and explain why it was chosen

Nutrition Student able to explain why components were used for nutritional needs

Storage and Handling Student demonstrated best practice

Food Presentation

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Evaluating

BURGER JUDGING CRITERIA

THE BURGER-TERIA!Score Actual

Score Judges Comments

Hygiene, uniform, presentation etc 10

Bench setup & work flow 10

Preparation & cooking methods, food storage

10

Presentation/portion size 5

Colour, texture, balance 5

Temperature of burger 5

Appropriate bread/bun shape and size

5

Burger accompaniment complementary to protein

10

Flavour of the protein/seasoning levels are correct

5

Degree of cooking & tenderness 5

Appropriate leanness & overall fat levels are acceptable

5

Appropriate Quantity 5

Nutrition content 5

Overall flavour harmony 5

Would you make this burger? 4

Shows creativity/flair/Overall presentation

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TOTAL 100

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Served within time? Yes No If No, how late? (Remove 5 points for each minute over)

JUDGING CRITERIA NOTES

The following explains in detail the judging criteria:

WORKING METHODS

• Are good overall hygiene practices shown, (including long hair tied back, clean apron

worn, clean hands and equipment etc)?

• Is there an organised, tidy bench set up and maintained throughout?

• Is there efficient and appropriate preparation and use of cooking methods?

DISH COMPOSITION

• Is the presentation of the dish appealing and appetising? Is the portion size appropriate?

• Do the colours complement one another? Is there variation in textures? Is there an

overall balance of textures, colours, flavours, portion size is appropriate?

• Is the burger served at an appropriate temperature?

BREAD COMPONENT

• Is the bread/carbohydrate component an appropriate shape and size for the dish

PROTEIN COMPONENT (Beef, Lamb, Fish, Chicken, Vege Patty)

• Is the protein the hero of the dish (i.e. not overshadowed by other dish components?)

• Is the protein flavoursome and not overpowered by other components?

• Is the meat cooked to the appropriate degree?

• Is the meat appropriately lean?

OTHER FILLINGS

• Is the filling quantity appropriate to the dish?

• Has consideration been given to Food & Nutrition Guidelines?

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• Do the flavours and aromas of the protein and fillings complement each other?

OVERALL IMPRESSION

• Would you make this burger at home?

• Is there individual creativity and flair displayed?

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RECIPE CARD

Instructions: The following is an example only of a recipe card to follow at the competition. When designing your recipe card ensure you include the same information as below.

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KEY DATES

Wednesday 6 June

Registrations open. To register, please email Janine Quaid at info@nzchefs.org.nz (Registrations will be taken on a first in, first served basis. Please register asap to confirm your schools slot).

Date(s) TBC Free ‘How to Prepare’ workshops for teachers. Dates and venues TBC by NZ Chefs

Registrations cut off by this date, or as soon as Tuesday 24 July 18 schools have entered, whichever is first.

Tuesday 14 August Finals (top 18) - Held as part of the NZ Hospitality

Championships. Venue: Logan Campbell Centre, ASB Showgrounds, Greenlane.

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