2012 Preliminary Competition Suggested Equipment List

Sanitation

Sanitation bucket or spray bottle (sanitizer solution will be provided at competition site)

Classic French Omelet

Stainless steel bowl for mixing eggs

Whisk or fork

non-stick sauté pan (preferably for a 3-egg omelet)

Heatproof spatula

C-CAP Salad

Cutting board

Rubberized mat (or use wet paper towels) to prevent cutting board slipping

Chef knife

Paring knife

Measuring spoons

Peeler

Whisk

Large stainless steel slotted spoon

Small pot for boiling water for tomato concasse

Stainless steel bowl for ice bath

Stainless steel bowl for vinaigrette

Stainless steel or plastic container for trash

Ring mold (2 inches high by 3 inches wide)

Mesh strainer

Cheesecloth

Gloves

Tasting Spoons

Kitchen Uniform – Mandatory for all C-CAP Competitions

Chef coat

Hat (no baseball caps)

Black or checkered pants (no jeans)

Neckerchief

Kitchen – type shoes (closed-toe, non-skid soles) – absolutely no tennis shoes

No jewelry, nail polish, fake nails

All hair must be under hat