1.) Supplied by the Competitors: Each student may bring the following equipment in addition to what is printed in the technical standards: This is a minimum list of tools needed. Competitors may bring additional materials*, but they must be stored in your workplace. Judging will include a neat and clean workspace. *Additional equipment brought is subject to the competition chair’s review and approval for use.

• Pen, marker, and pencil

• Calculator

• 2—full size sheet pans

• 2 cutting boards that fit inside a full size sheet pan—approximately 14”X20” (one for chicken and one for the other mise en place)

• 2— ½ sheet pan

• 2—1/2 hotel pans: throw away aluminum; stainless steel not necessary, but acceptable

• 25— 4 oz. plastic soufflé cups

• Mise en place containers

• 1 – citrus zester - optional

• 1- peeler

• 2—10-12 inch sauté pans

• 2—4 qt. sauce pots

• 3 – 2qt. sauce pot with lid

• 4 stainless steel bowls

• 1 set measuring cups and spoons

• 2 ea. 8-12 inch whisk

• 2 ladles

• 2 rubber and 1 metal spatulas

• 1 meat mallet or similar

• 1 – squeeze bottle, optional

• 1 each: chef knife, serrated knife, boning knife, paring knife and steel

• 2-3 set tongs

• Spoons: 1 slotted, 2 regular, 3 plating spoons

• Strainers, chinois and/or china cap

• Sanitation bucket/spray bottle

• Disposable cloths/side towels/cleaning towels.

• Plastic Wrap and Aluminum foil

• parchment paper - 3 sheets, optional

• Disposable gloves

• Tasting Spoons

• Timers

• 1 portable burner w/ butane *Optional, if competition site or lead judge allows.

For Service and Display:

• 4 dinner plates 10 inch or 12 inch

• 2 soup bowls