It looks so simple. But every professional chef can tell you that the dish that looks the most simple can require exacting skill, technique and talent to be perfect.
Unlike popular television competitions, C-CAP doesn’t ask students to show their talents at creating new recipes. C-CAP asks these novice chefs to demonstrate how well they’re mastering basics, how well they can organize, prepare, cook and present four examples of classic cuisine.
The techniques needed to put together the tomato, cucumber and bell pepper salad showcase several important aspects of food preparation
This salad requires a dice of cucumbers, peppers and tomatoes, allowing students to show their knife skills in creating precise, jewel-like cubes and even, thin but not paper-like cucumber slices.
(See the composed salads displayed, above, right, after the Canyon del Oro culinary class practiced them late last week.)
This salad requires a dice of cucumbers, peppers and tomatoes, allowing students to show their knife skills in creating precise, jewel-like cubes and even, thin but not paper-like cucumber slices.
Because the tomato is peeled, it also requires timing in scalding, so that it can be diced without tearing or becoming mushy.
Preparing the salad dressing demands attention to building and balancing flavors, and paying strict attention to the techniques needed to assure good taste and good presentation.
Preparing a perfect French omelet tests technique, organization, speed and the ability to handle routine pressure (as any person who’s struggled with rolling that omelet out of the pan will concede).
You can find the recipes for the salad and the omelet at www.ccapinc.org/locations/arizona/2009/08/competition-recipes.php
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