Regional Scope Document

Transcription

1 . Regional Scope Document CULINARY ARTS (Secondary) 2015 Timing: Check in time: 1 hr prior to start. Contest Length: 3 hrs. 1 hr prior to start Check in and briefing 30 min. prior to start Set up stations Competition start 30 min. after start Submission of final menu 2 hrs 30 min. after start Presentation of pasta appetizer 3 hrs after start Presentation of main course Purpose of the Challenge: To encourage the highest possible standards for employment and to recognize outstanding students for excellence and professionalism in their field. Skills & Knowledge to be Tested: General Cooking Skills, Timing, Creativity, Work Habits, Presentation of Food, Appropriate Tasting/Seasoning of Food, Safety, Cleanliness and Hygiene, Use of leftovers, Ability to work under pressure, Ability to prepare a menu from set recipes, Knowledge of current culinary trends and modern plate presentation. Specific Requirements: To be able to use set recipes to produce a two course meal within 3 hours. Each entrant will prepare and cook two (2) appetizer plates featuring a stuffed pasta with a pan sauce and two (2) main course plates featuring meatloaf from standardized recipes. The plates will be used as follows: one plate for tasting by the judges one plate for visual display for the judges and public Culinary Arts Secondary 2015 Page 1 of 9

2 All of the food items will be supplied by the technical committee and given in the form of a common table of ingredients available to all of the competitors. Competitors may not bring any food of any type to the site. Competitors will write a two (2) course menu and make it available to the judges within 30 minutes of starting the competition (on paper supplied), and then prepare, cook, and present their plates, within the 3 hours. Each competitor must include in their menu the following mandatory items: Two (2) plates of Spinach and Ricotta Ravioli with Tomato Cream sauce featuring the supplied recipes Fresh pasta sheets will be provided Spinach and Ricotta filling Tomato cream sauce Two (2) main course plates featuring the supplied recipes Meatloaf Espagnole sauce or derivative Whipped potatoes Asparagus spears Braised red cabbage If the competitors do not include all of the above mentioned items in their menus and in their plates, their plates will be disqualified. Please pay careful attention to this when working with your students. All ingredients will be presented on a common table, which the competitors will be able to use throughout the 3 hour competition. This list of ingredients is attached to this scope document. Service Requirements: There will be a 5 minute window for the presentation of each course. The appetizer must be served between 2:25 and 2:30 after competition start The main course must be served between 2:55 and 3:00 after competition start One point will be deducted for each minute late after the 5 minute window has expired. The following service standards must be applied to all dishes: Meatloaf portion 160 g Max Whipped Potatoes 80 g Asparagus 3 spears Espagnole sauce 60ml Internal temperature of foods must meet food safety standards Culinary Arts Secondary 2015 Page 2 of 9

3 Present two plates for each course, one for presentation, and one for tasting by te judges Equipment / Tools / Materials Supplied by Committee: All food items Gas or Electric stoves and ovens Sinks (one to be shared by two competitors) Tabletops, Refrigeration Rim pasta bowls with liners, 10" white dinner plates and sauce boats for presentation and tasting purposes. Paper and pencil or pen for writing out their menu in either English or French. Standardized recipes for the required items on the menu Supplied by Contestant: Any and all cooking utensils, knives, cutting boards, cloths, etc. Small food processor, blender, or other small kitchen appliances Portable burners are not allowed, but specialty cooking equipment such as circulators may be allowed at the discretion of the technical committee A suitable reference textbook for help in devising their menu and personal recipes. No other presentation plates, china or glassware will be allowed. If you do not supply your own utensils and knives, you will not be given any at the contest site. Clothing Requirements: Non-identifiable cook's jacket (i.e. no school logos or names, please), chef's hat, appropriate pants (checkered, black or white), good kitchen shoes, white four (4) way apron and any white kitchen towels needed. Judging Criteria: General cooking skills, work habits, cooking techniques Timing of courses and finishing within the 3 hours. Leftover food. Unused food will be penalized according to the judges discretion Presentation of food, appropriate use and balance of food ingredients Taste of final dish for flavour, seasoning, appropriateness to pre-submitted menu Adherence to safety and sanitation rules and regulations Professionalism, including cooperation and demeanor during competition Cleanliness of kitchen during and after competition. To include all working areas of competitor's kitchen. Appropriateness of written menu compared to the final plates for presentation and for tasting. Culinary Arts Secondary 2015 Page 3 of 9

4 Distribution of Marks: Safety/Sanitation: Organization/Product Utilization Preparation/Technical Skills: Presentation: Taste/Required Components 15 marks 10 marks 25 marks 15 marks 35 marks Please see attached sample marking sheet for further detail on the mark breakdown in each category Technical Committee Dennis Green Technical Chair Debbie Shore Vancouver Island University Barbara Botter L.A Matheson Secondary Darren Clay Pacific Institute of Culinary Arts Gold medal winners at the Regional Skills Competition are eligible to compete at the BC Skills Competition April 15, 2015 in Abbotsford Gold medal winners at the BC Skills Competition are eligible to compete at the Canadian Skills Competition May 27-30, 2015 in Saskatoon, Saskatchewan Skills Canada BC reserves the right to make changes to the scope document. Please check the website for updates. Culinary Arts Secondary 2015 Page 4 of 9

5 COOKING SECONDARY RECIPES - MODULE ONE & TWO Recipes are provided by the National Technical Committee and will source the textbook(s) that the recipe was adapted from. The recipes are intended to be followed to produce the appropriate quantities, flavors and correct seasoning. Although recipes are included in this contest project we recommend that you refer to a textbook such as the On Cooking or Professional Cooking text book. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed in Module One and Module Two. Many textbooks include photographs, text and online content that will illustrate proper and safe working techniques as well as important aspects of the modules preparation Common and correct cooking practices will be respected and encouraged. Recipes converted by the National Technical Committee are to be utilized to produce the set menu items for each of the modules. Students are encouraged to research and develop their own recipes but MUST ADHERE to specified portions and ingredients. All recipes are provided as general guidelines Where ingredients may be unavailable or out of season, appropriate substitutions will be made. All competitors will have a level playing field. Culinary Arts Secondary 2015 Page 5 of 9

6 Spinach and Ricotta Ravioli For the Pasta use: (3) eggs, 1 ¾ - 2 cups AP flour, (10 ml ) olive oil (2ml ) salt While dough is chilling, prepare filling. Stir all ingredients together and chill. For the Ricotta Filling Ricotta 100 ml Grated Parmesan 60 ml Spinach, blanched 100 ml Egg 1 Nutmeg pinch Salt & Pepper 2ml each 1. For pasta, blanch fresh spinach in salted boiling water for 1 minute. Drain and squeeze out excess moisture (if using frozen, thaw completely and squeeze out water). Place spinach in a food processor and puree until smooth. 2. To assemble, roll out pasta, using a pasta machine into thin sheets. Measure out enough pasta for 16-3 inch by 3 inch Raviolis. Fill each ravioli filled with 15 ml filling.brush with water and top with remaining pasta. Press filling down a little, to spread it, then gently press pasta edges together, starting close to the filling and working outwards (to push out any air bubbles). Chill ravioli until ready to cook and serve. 3. Bring a large pot of salted water up to a boil and gently drop in ravioli (4 at a time). Remove ravioli with a slotted spoon into pan with butter and warm over medium-low. Transfer ravioli to serving plates and spoon over sauce. Garnish with ml Tomato basil cream sauce and fine grated parmesan cheese Video: Tomato Basil Cream Sauce 1 Tomato, blanched, peeled, deseeded and diced small 10 ml finely chopped garlic 15 ml finely diced onion 15 ml olive oil 45 ml fresh basil 200 ml whipping cream 200 ml parmesan Salt, pepper sugar to taste 1. Heat olive oil to a moderate temperature lightly saute garlic. 2. Add cream and reduce by 1/3 3. Add remaining ingredients, adjust seasoning Culinary Arts Secondary 2015 Page 6 of 9

7 The Best Meatloaf Minimum required ingredients: 1. 1 lb ground beef 2. Small diced onions 3. Eggs 4. Panada 5. Plus seasoning and ingredients from the parstock list your choice Meat loaf specifications: Texture Moist not dry or crumbly Flavor All seasonings and flavoring ingredients must enhance each other. No predominant or overpowering flavors Doneness cooked to well done-165 F, no pink color. Portion size grams cooked weight Creamy Whipped Potatoes 400g russet potatoes 10ml kosher salt 125 ml half-and-half 2 cloves garlic, crushed 45g grated Parmesan Directions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over mediumhigh heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. Video: Culinary Arts Secondary 2015 Page 7 of 9

8 BC Skills Competition 2015 Common Table List - All items are subject to availability. PROTEINS DRY GOODS PRODUCE bacon, sliced almonds asparagus, green ground beef, regular dry vermouth carrots ground pork flour, all purpose celery flour, bread garlic, bulb STOCKS, PREPARED flour, pastry ginger root chicken stock honey kiwi espagnole / brown sauce maple syrup leeks orange brandy lemons DAIRY/EGGS pan spray limes cream, whipping port mango butter unsalted red currant jelly mushrooms, white button parmesan, grated red wine onion sour cream salt, table oranges oregano sea salt, coarse peppers, green eggs, large semolina peppers, red ricotta cheese soy sauce potato, russet milk, 2% sugar, brown potato, yukon gold sugar, brown raspberries (may be frozen) HERBS/SPICES FRESH sugar, white red cabbage basil tabasco shallots, peeled chives tomato paste spinach parsley vanilla extract strawberries thyme vegetable oil tomato, roma walnut halves white bread, sliced NON FOOD ITEMS HERBS/SPICES DRY white wine aluminum foil pepper, black worcestershire sauce butcher's twine nutmeg paprika bay leaf pepper, white ground assorted dry herbs and spices cheesecloth disposable gloves paper towels parchment paper plastic wrap Culinary Arts Secondary 2015 Page 8 of 9

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