Bakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016

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1 Bakery Formulas For the SkillsUSA CA Commercial Baking Contest Secondary Division For Distribution 2016 The Test Contestants will prepare a total of four products selected by the Commercial Baking Technical Committee from the following categories Standard The 2016 Test Puff Pastry Cookies Basic Cake Decorating Pie Crust Pastry 1. Turnovers, pinwheels 2. Snickerdoodles 3. Decorate Cake 4. Raw fluted edge and baked cherry pie with lattice top *Competitors will be given 30 minutes prior to start time to set up station and scale mise en place NO MIXING OR PREPARATION WILL BE ALLOWED BEFORE STARTTIME *Competitors will be given 3 hours to complete the contest *Resume required to be turned in at Orientation *Written test will be given at the Orientation *If contestant leaves before clean-up is complete and final roll call is taken, contestant will be disqualified from the competition

2 1. Cherry Pie Filling Commercial Baking 2½# frozen cherries, thawed 8 oz drained juice plus water 3 oz sugar 3 oz water, cold 1 ¼ oz cornstarch 5 oz sugar ½ tsp salt 2 tsp lemon juice 1. Drain cherries, set aside 2. Add enough water to juice to measure 8 oz, mix with 3 oz sugar 3. Mix cold water with cornstarch 4. Bring juice mixture to a boil, stir in starch mixture, boil to thicken 5. Add remaining ingredients except cherries, stir 6. Pour mixture over cherries, stir gently, cool completely 7. Use 24 oz for pie filling, 16 oz for puff pastry items, remainder for cake filling Materials\State\Commercial Baking HS Project-state docxPage 2

3 Commercial Baking 2. Puff Pastry 1. Scale 1# of dough 2. Allow dough to come to room temperature 3. Use dough to create (4) turnovers and (4) pinwheels a. Use cherry filling for turnovers and pinwheels b. Products may be egg washed and sugared if desired 4. Rest for 30 mins before baking 5. Bake at 400 o until golden brown 6. Present all products on white plates provided 1. External appearance a. Shape, color, volume, symmetry of shape 2. Internal appearance a. Flakiness, structure, volume Materials\State\Commercial Baking HS Project-state docxPage 3

4 3. Cookies Commercial Baking Snickerdoodles 2 oz shortening 2 oz butter 4¼ oz sugar 1 egg 6½ oz flour 1 tsp cream of tartar ½ tsp baking soda 1/8 tsp salt Cinnamon Sugar 2 oz sugar 1 Tbsp cinnamon Procedure: Creaming Method 1. Sift dry ingredients, set aside 2. Cream shortening, butter and sugar in mixer 3. Add egg, mix 4. Add dry ingredients in stages 5. Portion dough 6. Roll in cinnamon sugar before baking 7. Bake at 350 o for minutes or until golden brown 8. Once cool, present all cookies on provided white plate 1. External appearance a. Color, shape, consistency of size 2. Internal appearance a. Color, volume, structure 3. Taste a. Flavor, mouth feel, texture, after-taste, moisture Materials\State\Commercial Baking HS Project-state docxPage 4

5 Commercial Baking 3. Cake Decorating Each student is provided one 8 x2 round chocolate cake and white frosting. Cake Order Customer Name: Mr. Clay Mitchel Phone: Day Wanted: Sunday Date Wanted: 4/3/16 Time Wanted: 8:00AM Size: 8 round, split and filled with cherry pie filling Icing: Whipped non-dairy frosting (Pastry Pride) Colors: Light yellow roses, light blue inscription, white border Border: Shell bottom border, reverse shell top border Flower Type: Spray of roses- 3 to 5 Inscription: SkillsUSA Rocks! Special instructions: 1. Use whipped topping for frosting the cake. Scale no more than 1¼ lbs 2. Use provided buttercream for roses ONLY 3. DO NOT comb sides 1. Frosting a. Thickness, symmetry, smoothness 2. Borders a. Size, uniformity of design 3. Inscription a. Color, spacing, legibility, spelling, size 4. Internal appearance a. Symmetry of cake layers, thickness of filling 5. Roses a. Size, uniformity, definite shape petals Materials\State\Commercial Baking HS Project-state docxPage 5

6 5. Pie Crust Pastry Commercial Baking Flaky Pie dough 1# flour 1¼ tsp salt 10 oz shortening 7 oz water, cold Procedure: Rubbed Dough 1. Mix flour and salt in large bowl 2. Add shortening to flour, mix to pea-size 3. Add water to form dough 4. Divide dough in thirds 5. Label and refrigerate at least 30 mins before rolling out 6. Use one portion to line a pie tin and flute the top edge DO NOT BAKE 7. Use the second portion to line pie tin, add cherry pie filling and use third portion to create a lattice topped baked cherry pie 8. Bake at 425 o for minutes or until crust is golden brown and filling is bubbling 1. Unbaked crust a. Thickness of bottom crust b. Fluting uniformity-design, height and thickness 2. Baked crust a. Flakiness of crust b. Visual appeal-color, design c. Flavor of crust d. Flavor of filling Materials\State\Commercial Baking HS Project-state docxPage 6

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