Skills Canada Baking Competition. Tuesday March 8, 2016

Transcription

1 T.C.D.S.B Skills Canada Baking Competition Tuesday March 8, 2016 St. Patrick C.S.S 49 Felstead Avenue-Room 214 Toronto M4J 1G Technical Chair: Denise McMullan If you want to see information from past competitions then check us out on Facebook! You can look us up under Toronto Catholic District School Board Skills Competition or click on the link below and LIKE our page! Follow us on for updates on competitions, scopes and interesting links.

2 PURPOSE OF THE CONTEST To provide competitors with the opportunity to demonstrate, through practical and theoretical application, their skills and task knowledge in the industry relevant to: Competence and professionalism in commercial baking Applicable sanitation and safety rules in the kitchen Number of Participants per school: 2 Deadline for Registration 12 th February 2016 Registration Form Skills Canada Baking Competition Registration Form School: Tel. # Teacher in Charge: Address: Students Competing Name : Student # Name: Student # Please inform the chair aware of ability/allergy concerns

3 SKILLS AND KNOWLEDGE TO BE TESTED Yeast Bread & Rolls Measure, mix, shape, proof and bake one (1) free formed (400g) loaf. Design three (3) varieties of dinner rolls, four (4) of each variety at fifty grams (50g) each. Bring your own yeast bread dough recipe that must conform to competition ingredient list. See ingredient list for available raw materials. Important : Measurement of weight is after baking. Judges will check weight. Cake Decorating Flat ice an entire three (3) layered cake with butter cream decorating combs may not be used side and top surfaces should not be covered with any coatings other than borders, and inscription. Competitors are given two (2) sponge cakes, each is to be split in half. Three (3) layers are to be used, other one (1) layer is not to be used. Inscription to read: Skills TCDSB Sponge cake and ready-to-whip butter cream to be provided. Cookies: One type of short dough - piped: eighteen (18) identical cookies. Recipe must conform to ingredient list. Cookies should not exceed 3 wide. Choux Paste Measure, mix, shape and bake three (3) varieties of choux pastries, six (6) each of equal proportions. Students are expected to decorate finished pastries. Fondant and pastry cream to be provided. Lemon Meringue Pie Prepare pie dough and roll out one (1) pastry shell. Bake the pastry shell, let cool, fill bottom with lemon filling (your recipe). Top with meringue. Brown. Pie pan should not exceed 9 inches or 23 cm. (Bring own recipes). One (1) slice to be plated, plate supplied. Compete in a clean, safe and competent manner Bring own recipes. Recipes must conform to competition ingredient list. See ingredient list for available raw materials. EQUIPMENT AND MATERIALS Supplied by Committee: Proofers shared Ovens shared Burners shared Cooling racks shared Refrigerators and freezers shared Kitchen-Aid mixing machine with one (1) bowl, one (1) paddle, one (1) whip and one (1) dough hook per student Digital scales shared

4 Cake boards, paper doilies, parchment paper, wax paper, aluminum foil, clear wraps and presentation plates Flat baking trays Water supply and electrical power Supplied by Competitor: Small cooking pots/saucepans, measuring cups and devices All necessary and appropriate baking hand tools: French palette, paring and saw knives, metal, plastic and rubber scrapers, pastry brushes, wooden spoons, rolling pins, bowls and containers Cake decorating tools and tubes/tips, pastry bags, turntable Oven mitts Table cleaning brush, cleaning towels and drying towels Bring own paste colours and recipes May bring portable burner if desired ***Please mark all of your belongings*** Jewellery such as rings, bracelets and necklaces, or any items deemed unsafe by competition judges, shall be removed.* Proper baker s uniform is to be worn; chef jacket, checked, white, or black trousers, hairnet and/or hat and no loose hanging hair.* Duration of Competition: 6 hours Arrival (kitchen will open at 8 a.m.) Introduction, Competition guidelines 8:15 8:20 Room Orientation, Mise en place 8:20 Competition Begins 8:30 Presentation of Product 2:30 Judging, 2:40 Announcement of Winner 3:00 Supervisors may take photographs at a distance, no communication between the participants is allowed Beverages and snacks will be provided.

5 Materials Supplied by Committee Flours: Sugars Flavourings/Colours Leavening Agents All Purpose Brown Cinnamon, Ginger Fresh yeast Bread Granulated Allspice, Cloves Instant dry yeast Cake/Pastry Crystal Vanilla Baking Powder Whole wheat Cornstarch Icing Corn syrup Honey Molasses Malt Icing Fondant Instant Coffee Lemon Juice Salt Food Colouring Sprinkles Baking Soda Cream of Tartar Raspberry Jam Dairy: Chocolate/ Nuts Fruit: Margarine Chocolate Chips Lemons Unsalted Butter Ground Almonds Strawberries Vegetable shortening Dark Chocolate Whippy (commercial cream for whipping) 35% Whipping cream Milk Milk powder Eggs Butter cream Pastry Cream White Chocolate Coating Chocolate Cocoa Ground Almonds Walnuts Sesame Seeds Poppy Seeds

6 Judging Criteria Judges shall deduct marks for excess ingredients used and unnecessary waste by students. Category Criteria Points Total Safety Sanitation Uniform Personal Hygiene Safety of work environment Cleanliness of Work Station /20 Measurement Plan of work Mise En Place Adherence to plan of work /10 Skills & Technique (observation) Choux pastry Lemon meringue Occasion Cake Piped Shortbread Cookies Free Form Bread/Dinner Rolls /25 Final Product T U A Uniformity =U Appearance = A Taste = T Choux Pastry Choux Pastry Choux Pastry Lemon Meringue Pie : Occasion Cake : Piped Short Cookies Free Form Bread Dinner Rolls TOTAL /143 /6 /6 /6 /20 /20 /10 /10 /10