Champs Challenge is back in 2011
FAQ
Do we know what meals will be ordered? What menu items will not be included?
Order cards are kept confidential prior to the final – items not included are below
Snack box
W/Wings
Krushers
Cayan
Promotional items
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What will the cook be cooking/amounts on the day?
4 Head, 10 fillets, 10 Zingers, 20 Strips
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. In the service, if the coach says the farewell does the server also need to say it or Just as long as one of them says it?
As long as the customer receives a parting comment it does not matter how it is delivered, however the CSTM must perform the task at least once to be judged on all components.
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Does the burger person need to wash their hands after touching chip baskets etc? Do they need to take gloves off to shakes chips?
No, as long as gloves are removed while in the fryer station and a clean pair is used when returning back to burger bench station. Gloves must be removed when shaking baskets to prevent contamination. All members of the team must follow hand washing guidelines as per CSL and will be required to wash hands with new alcohol wash prior to competing (this will not be included in set-up time as a 1 minute wash time is preferred).
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Will we be using the duke unit for bacon or do they use a bacon steamer?
There are both available but Dukes unit is preferred as the new holding unit.
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On the score sheets it says that they need to invite the customer back though that is no longer a CMS standard, will it stay in the final judging sheets and do servers need to say it or will a sincere parting comment be sufficient? If so, what is accepted?
The judging sheets have been completely changed this year that will reflect all CSL changes. The server will need to thank the customer and offer a friendly parting comment during closing.
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In the set up, the servers need to check the temperatures of chicken items, does this include strips, P&G etc. or just OR?
As long as equipment is checked for holding temperatures as per CSL standard there is no need to check each individual items.
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What things do the cook and coach need to do/ask to get the bonus points?
The FSTM needs to not lose any points in the preparation for each product to gain bonus points.
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. Can we please get a picture and the CSL standards for the one sided breading table, the website only has how to clean it, we would like pics and standards for where flour lug goes when sifting etc.
There is a clear shot of the breading table on the website, the lug is placed under the sifter and then returned back to the side slot. Each tub will be clearly marked for ease of use. Teams will have 10 minutes during the tour to practice with the unit.
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Where will the chux, cleaning detergents, aprons etc. be located at start of comp?
As per website photos, all cleaning materials will be located on the shelving BOH next to FSTM area.
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