District 2 Commercial Baking Competition

Transcription

1 District 2 Commercial Baking Competition Central High School Sousa Building 655 Caddo San Angelo, Texas Brandee Baird Brandee.baird@saisd.org Technical Chair Committee Menu, Guidelines, Recipes, and Equipment List

2 SCOPE OF THE CONTEST PURPOSE To evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in commercial baking. ELIGIBILITY Open to active SkillsUSA members enrolled in programs that include commercial baking as a part of their instruction and occupational objective. STANDARDS AND COMPETENCIES For clarity of standards and competencies, refer to SkillsUSA Championships Technical Standards or Commercial Baking Contest Singles Contest and Project Guide. Both can be purchased at the SkillsUSA Store under SkillsUSA Educational Resources. KNOWLEDGE PERFORMANCE The district contest will not include a written knowledge test. CLOTHING REQUIREMENT: 1. White chef coat 2. White or checked chef s pants (black and white checkers only) of proper size. No black pants. 3. Black or White closed-toe non-slip kitchen work shoes 4. White apron 5. Side towels 6. White chef hat 7. Hairnet Note: Contestants may be disqualified where improper footwear constitutes a health or safety hazard. Plain white jackets with no school logos are recommended. If needed, please cover up school logos. General Guidelines 1. The Commercial Baking contest will begin at 2. There will be an open question and answer session with the technical committee. All questions will be answered. Everyone will be able to hear the questions and the answers. If a contestant is late and misses this session, the questions will not be repeated or re-answered. 3. Contestants will be given 4 hours to complete all the items. At the end of this time they need to have their products moved to the judging area and will be displayed for viewing. 4. Contestants will be given a predetermined selection of all necessary food items. Due to limited supplies, spoiled or burnt supplies will not be replaced. 5. Contestants will be given a 20 minute equipment set-up time prior to competition start. 6. We will divide the contestants in two groups. Group 1 will prepare the pie first while group 2 will do the cake decorating. Once the contestant finishes their first part of the competition, they will be allowed to begin the second part. 7. Only contestants and judges will be allowed in the kitchen area. 8. Late products will be judged but no score will be awarded. 9. Students will have one eight foot bench, one burner and one rack in either a convection or conventional oven. (Important Note: This may change depending on the number of contestants) 10. Students will need to use their time wisely. 11. Sharing of baked products is forbidden and contestant will not be awarded points. 12. Contestants will provide all small wares needed for preparation (see included list) no other equipment will be allowed unless approved by the judges and made available to all contestants. 13. Equipment can be shared with prior judge approval.

3 14. Each contestant will prepare one pineapple pie for presentation, one fluted pie shell for display, one pumpkin bread and frost, torte and decorate a cake on a cake board. 15. The pineapple pie and pumpkin bread will be prepared in the kitchen. 16. Cake decorating will be done in the main dining area on banquet tables. Students will have 4-6 feet of table space and room under the table for storage of equipment. 17. Contestants will have a viewing audience and will need to prepare for this. 18. Advisors please do not teach students to edit/add/omit any ingredient amounts in the formulas. The goal is a consistent product using standardized formulas. Any edits will be seen as a competitive advantage and will result in that product not being scored. EQUIPMENT AND MATERIALS Supplied by the technical committee: All ingredients Cakes Icings 2 8 Pie pans Loaf pan Cake board Supplied by the contestant: No glass equipment is allowed Scale (any type) Mixing bowls Knives (if needed) Spoons Whisks Cutting board (if needed) Ingredient cups Scissors Bowl scraper Mixing bowl Pastry bags Spatulas Bench scraper Rolling Pin Timer(s) Jelly roll pans Spatulas Kitchen Towels Sauce pans Rulers Sanitizing bucket Serrated knife Pastry cutter Gloves Pastry wheel Whisks Parchment paper Dry measuring cups Cake decorating supplies Plastic wrap Measuring spoons Cake Turn Table Waxed paper Liquid measuring cups Icing colors Foil Pastry Brush Pot holder or oven mitts Marker (to label items with name) Stand Mixer with Bowl Strainer Note: Any equipment not listed here may not be allowed by the judges if it is deemed to be advantageous to the student. Items such as cake levelers, molds, stencils, pre- made icings or flowers, fondant, gum paste, pastillage and cake combs will not be allowed. Feel free to bring any other simple kitchen equipment.

4 Cake Decorating Guidelines: 1. Two, 10 round cake layers, whipped topping, and buttercream will be provided and will be purchased from Sam s Club. 2. One cake board will be provided. 3. The cake will be torted and filled with whipped topping. 4. The cake will be iced with whipped topping and decorated with buttercream. 5. Borders and flowers will be done using buttercream. 6. Icing supply will be limited and students will be given only 2.5 lbs to use. 7. Cakes must be torted with a serrated knife not a cake leveler. 8. Students will not have access to a freezer or refrigerator in order to harden their roses in any way. 9. Students will smooth the icing with room temperature tools. No heating of palette knives in any way will be allowed. 10. Students must create cakes exactly as the cake order states. 11. Only a spray of 3-5 yellow roses with green vines, leaves and writing will be done. Drop flowers or additional flowers will not be allowed and will result in points lost. 12. Writing should be the same color as the leaves/vines. 13. Borders and sides of cake must be white. 14. Sides of cake must be smooth. Combs, paper towels and heating elements (dry/wet) will not be allowed. 15. Inscription must be in cursive and must read exactly as the cake order states. An additional color can be used for writing the message however, using the green from the vines or the yellow from the roses is permissible. Pie Guidelines: 1. 8 pie pans will be provided by the technical committee. 2. Pastry flour will be provided. (All purpose flour and bread flour can be mix to create pastry flour) 3. Pies must be double crusted. 4. Any type of crust method can be made. 5. Canned pineapple chucks will be provided in its own juice. 6. A maximum of 14 ounces of pineapple may be used. This is the only deviation from the formulas that will be allowed. Pumpkin Bread Guidelines: 1. Bread loaf pans will be provided by the technical committee % packed pumpkin will be used for this recipe. Notes: Edits made to these guidelines will be minimal and will be communicated as soon as they are made. Check for updates!

5 Commercial Baking Scoring Criteria Category INDUSTRY PROFESSIONALISM AND KNOWLEDGE Work Area organized Plan of work in place Understands the products and is knowledgeable about how each product must be prepared SAFETY Keeps work area well-organized and free of hazards Follows safety requirements for operating equipment Works with a regard for safety of self and others SANITATION Sanitizes area Hands clean Washes hands correctly and at appropriate times during baking process Inspects tools and equipment before using correctly cleans items Uses a clean side towel and replace as needed during the completion Avoids contaminating food Maintains work area clean Keeps floor area clean in work area MISE EN PLACE Accurately measures ingredients Uses most or all raw ingredients little or no wasted ingredients Uses most of all mixed ingredients little or no wasted raw dough Properly bakes and finishes product maximum sellable product is produced Student number is on all products made All pans that leave the work area marked with student number Cake Icing Factors: Symmetry (centered on board, final shape of cake, sides perpendicular to top, leveled Opacity (no window or crumbs) Correct thickness of icing Evenness of slice (torte) Evenness of filling Design Factors Borders (even and symmetrical) Good use of color Design fits the cake (room for lettering and flowers) Good Balance Technique Factors Borders (level of difficulty) Correct hand pressure Types of flowers (level of difficulty), lettering, execution of design, and follow directions on cake order Lettering Execution of Design Followed directions on cake order PIE External Appearance: shape, size, symmetry, structure, crust thickness, crust texture Proper Bake: baked to proper color, even bake, baked on bottom Internal Appearance: filling cooked properly, crust proper thickness Taste: Aroma, flavor, texture, moist Correct Size Followed instructions: Right size of pan, mixed properly, correct ingredients, made according to directions PIE SHELL Good general appearance, proper crust thickness, nice finished top edge Followed instructions: Right size pan, mixed properly correct ingredients, made according to directions BREAD External Appearance: shape, size, good volume Proper Bake: Baked to proper color, even bake, nice top crevices Internal Appearance: Good even structure with no tunnels Taste: Aroma, flavor, mouth feel, after-taste, palatable, texture, favorable, moist or dry, freshness. Followed Instructions: Right size pan, mixed properly, correct ingredients, made according to directions. PROPER UNIFORM Uniform (jacket, pants, shoes, hat, towel, etc.) are clean and fit properly. Wears head gear properly Does not constitutes a safety or sanitary hazard RESUME Value TOTAL 1000

6 Tie Breaker: In the event of a tie, the competitor with the highest combined overall pie, bread and cake score will be determined to be the winner. Deductions: 1. Poor/ no clean-up and reset of station and overall contest area points 2. Skills USA Uniform infraction points 3. No Resume 25 points

7 Cake Decorating Source: RBA Commercial Baking Each student is provided two 8 round cake and white icing. This is your cake order. Test Problem Customer Name: Ms. Sarah Jones Phone: Day Wanted: Thursday Date Wanted: 6/24/14 Time Wanted: 4:00PM Size: 8 rounds, split and filled with red jelly filling. Fillings are provided. Icing: Use icing provided Colors: Yellow roses, green leaves Flower Type: Spray of roses- 3 to 5 Inscription: Happy Birthday Special instructions: 1. Scale no more than 2 lbs of whip topping. Use whipped topping for icing the cake. 2. Prepare colors and bags. Use butter cream icing provided for roses. 3. Pipe white border of your choosing. 4. Do not comb sides.

8 Commercial Baking Pineapple Pie Source: Baking Fundamentals 2007, modified 2008 by Noble Masi, CMB Dough Raw Material LB OZ Baker s % Instruction Pastry Flour Prepare by hand. Shortening, all purpose Rub shortening and flour until dough forms small pieces Salt Dissolve salt in water. Add to the above and fold over lightly until the liquid is absorbed. Water (cold) 7 40 TOTAL 2 1 1/2 Filling Canned pineapples- drained Sugar 6 12 Place pineapple, sugar and 2 oz. water in sauce pan, and bring to a boil Water 4 Corn starch 1 Use 2 oz water to make slurry Add slurry to boiling pineapple (let liquid return to a boil) Let cool before placing in pie shell TOTAL Rest dough for half hour minimum. 2. Prepare enough for one double crust pie and one unbaked 8-inch pie shell. Use the 8 pie pans, not the straight sided pans. Scale 5 to 7 oz for each top and bottom. You should have a little dough left over. 3. Fill one pie and top the pie with a pie crust (double crust or lattice top) 4. Sprinkle with sugar. 5. Bake pie at 400 F until golden brown. 6. Do not bake the second, unfilled pie shell. However, finish and flute the edges for display.

9 Commercial Baking