Prepping for practice

Hey! Wait a minute! Isn't practice all about preparation?

It's a classic "yes, but" instance.

Here's why: If you don't show up at the practice sessions for this year's C-CAP finals (March 17, practices EVERY Saturday until then!) with a game plan in mind, it will be difficult to hit your stride and maximum potential at the finals.

So, here are a few tips from Arizona's C-CAP director, Jill Smith. Let's begin with some general advice:

• Keep ALL the equipment you need in one place (like a bus tub) and only use that equipment when you practice. (Make a list of every tool or piece of equipment, along with your products and - literally - check things off as you pack.) Using this method will help you know exactly what you need and what you don't need.
• Make sure you taste everything.
• Practice working in the same amount of space you will have at the finals: two (2) burners and about three (3) feet of counter space.
• Make sure that you taste everything.
• Use a thermometer to check your chicken for doneness.

This week, practice will focus on your chicken dish, including those trickey tourneed potatoes. Here's how to get set for actually moving that chicken chasseur from prep to plate:

1. First, tourne potatoes.

2. Blanch potatoes.

3. Season chicken.

4. Saute chicken, transfer to pie tin and into the oven.

5. Make the sauce.

6. Finish potatoes.

7. Plate chicken and take one to the judges' table, one to the presentation table.

Treat the chicken well. Arizona C-CAP is delighted that Redbird Farms is once again generously providing their high-quality chicken both for practice and for the final competition. (Take a look at Redbird Farms web site through the link off to the right margin here.)

Don't forget - final competitions do add and subtract points for your plate presentations. This Saturday's practice would be a good time to ask Jill or any of the judges who might be available about tips on plating!