Competition salads, step by step

C-CAP's competition salad is deceptively simple.  

Deceptively, because it requires close attention to detail and a keen sense of timing.  Here's your guide to help you shave time in your preparation and remember each ingredient in sequence.        

1. Core, score, blanch and shock tomato – leave in ice bath only until cool, put back on mise en place tray.
2. Make vinaigrette. Taste, adjust seasonings and put on ice bath.
3.  Peel and cut jicama (small dice: ¼ inch by  ¼ inch); add to vinaigrette.
4.  Cut bell peppers into small dice; add to vinaigrette.
5.  Cut onion into small dice and add to vinaigrette.
6.  Peel, seed and cut tomato into small dice; add to vinaigrette.
7.  Cut cucumber slices for ring mold.
8.  Plate cucumber slices in ring mold
9.  Peel, seed and cut remaining cucumber into small dice and add to    vinaigrette.Taste and adjust seasonings.
10.  Strain all vinaigrette from diced vegetables, making certain vegetables are not "drippy."       
11. Put strained vegetables into ring mold and remove ring.
12. Clean plate, double checking for "leaking" around salad. 

Tips about salads

a.   Have only one tool and one vegetable on the cutting board at one time.

b.   Wipe cutting board and knife with clean side towel (not sanitizer) between each vegetable preparation.

c.    Fill ring mold with diced vegetables just to the top of the cucumbers - do not over- or underfill.

d.   Cut only the amount of vegetables as needed.  This shows good time and product management.  (Use all the bell pepper and tomato given; other vegetables should be cut as needed.)

e.   Put all usable food product back on mise en place tray, not in the trash container.

f.    Use your chef's knife to cut all small dices and to cut cucumber slices.

g.   Line up cucumber slices on the top of your cutting board as you cut them from the cucumber - this helps keeps the slices in order, makes your plating easier and saves time.

h.   Practice to the 35-minute mark.  Time/point deductions will be taken for every minute your salad is late.

i.     Wear gloves while making and plating salad: no bare hands on ready-to-eat food!

j.    Maricopa County health regulations do not allow side towels to hang from your apron or coat.

k.   Wet paper towels or rubberized mats only under your cutting board.

l.     Resist the temptation to garnish your salad.  There should be a fine dusting of cilantro throughout your vegetables - and that's it!

m. Practice! Practice! Practice!

Coming next:  What's the deal with the "French" omelet (or is that omelette?)?