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2023-2024 Version
Culinary Quiz Bowl
(Florida-Only Contest: this event does not advance to the national level)
PURPOSE
To test the knowledge of team members on various aspects of general academic knowledge, SkillsUSA knowledge
and culinary, baking and hospitality related knowledge.
CLOTHING REQUIREMENT
Class A: SkillsUSA Attire, or Class E: Business Casual. These classes are defined in the General Regulations. All team
members should dress uniformly.
ELIGIBILITY
The Contestants must be enrolled in a Culinary, Baking, Hospitality, or related program of study with Culinary, Baking
or Hospitality as an occupational objective. Contestants must be paid SkillsUSA Members.
OBSERVER RULE
Observers will be allowed to watch the match providing space is available. No talking or gesturing will be permitted.
Only team captains can file a “challenge”. Teams can be disqualified for any type of communication with the
audience. The facilitator or judges may remove observers and/or close the event.
EQUIPMENT AND MATERIALS
Supplied by the technical committee or host school:
• One table for each team
• A table for the apparatus, scorekeeper and timekeeper
• A table for the judge(s)
• Chairs for all participants, committee members and judges
• Podium and if necessary, a public address system
• Quiz Bowl apparatus
• Score sheets and pencils for judges
• Paper for the team members
• Calculators for contest officials
Supplied by the contestants:
• Each team member must create a one-page résumé and submit a hard copy to the technical committee chair
at orientation. (-50 points penalty). Please write the contestant Team Number on the Resumes.
• Participants must bring a No. 2 pencil to use for the written test.
• Cell phones MUST be off and out of sight. Any cell phone usage during contest will result in disqualification
for the entire team.
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2023-2024 Version
SCOPE OF THE CONTEST
The contest is defined by industry standards as determined by the Florida SkillsUSA Championships technical
committee.
SKILL PERFORMANCE
Teams will demonstrate communication skills, teamwork, problem solving and time management skills by determining
and presenting the answer to each question clearly within the five-second time frame.
• Each team shall have 3-5 members. All team members will complete a written assessment either in advance of
the contest, or onsite at the competition. In the event of 3 or 4 member teams, the lowest written test score of
the team will count as proxy for the 4
th
and/or 5
th
member.
• Each team shall have a captain who is identified to the judges. The captain will be the official “spokesman” for
the team. Only captains may announce the answer or file a challenge.
• There will be three rounds of 25 questions each.
• The facilitator will read each question one time. Once a buzzer has been activated by a team, the facilitator
will stop reading the question. The team will have 5 seconds to answer.
• Once a team activates the buzzer, they must be recognized by the facilitator before answering.
• Any team member can activate the buzzer, but only the captain may announce the answer. Once the buzzer
is activated, teams have 5 seconds to answer. Teams may discuss quietly before answering.
• Correct answers earn the team one point; incorrect answers penalize the team one point. Teams may only
answer once per question. The first answer given by the captain is the final answer.
• In the event of an incorrect answer, unless another team buzzes in before the facilitator has completed the
question, the moderator will re-read the question until the question is complete. The question cannot be
repeated except upon request of a judge. Teams will have ten seconds from the time the facilitator is done
reading the question to respond.
• Facilitator will relay the correct answer if no team answers correctly.
• If the facilitator inadvertently gives away the answer, the question is voided, and an alternate question is read.
• The judge(s) will have the final say as pertaining to a correct/incorrect answer.
• Teams may not use cell phones, notes, reference materials, calculators or any type of electronics. Blank paper
will be provided, and teams can bring their own pencils or writing implements.
• If a team believes that an incorrect answer was accepted or a correct answer was not accepted, the team
captain may submit a challenge. Challenges may not be made once the next question is read. Team captains
will raise their hands before the next question is read to submit a challenge. The judges will have the final say.
If a team that submits a challenge is correct, scores will reflect the correct score. If a team that submits the
challenge is proved wrong that team shall be deducted a point. Challenge with caution.
• Potential question topics include:
o Table Service
o Safety and Sanitation
o OHSA Standards
o Small wares
o Cooking temperatures
o Cooking methods
o Ingredients
o Culinary Terms
o Food/Nutrition
o SkillsUSA General Knowledge
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2023-2024 Version
KNOWLEDGE PERFORMANCE
A written test will be administered to all team members. The score of all team members will be averaged together. For
teams of 3-4, the lowest written test score will be duplicated for the 4
th
and/or 5
th
team members. The following
resources should be utilized to prepare:
1. Culinary Arts Principles and Applications (3rd Edition), by Chef Michael J. McGreal; published by
American Technical Publishers, ISBN 978-0826942579. Source for questions, all chapters excluding 2
and 21.
2. On Baking: A Textbook of Baking and Pastry Fundamentals (3rd Edition), by Sarah R. Labensky, Eddy Van
Damme, Priscilla A. Martel; published by Prentice Hall, ISBN-10: 0-13-237456-0. Source for baking
questions, all chapters.
3. ServSafe Coursebook (7th Edition), National Restaurant Assoc. Educational Foundation; published by
Prentice Hall, ISBN-10: 0134764234. Website: Source for sanitation questions, all chapters.
4. Escoffier: The Complete Guide to the Art of Modern Cookery, by Cracknell & Kaufmann, ISBN-10: 0-471-
29016-5, all classical cooking questions with information taken directly from the following chapters: 1, 2,
3, 6 and 7.
5. SkillsUSA Member Handbook
SCORING
(Average Team PD Test Score) + (Average Team Knowledge Test Score) = Final Average Test Score
(Quiz Bowl Rounds Total Score x 70%) + (Final Average Test Score x 30%) = Final Team Score
