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Regional Scope Document
CULINARY ARTS (Secondary) 2015
Check in time: 1 hr prior to start. Contest Length: 3 hrs.
Timing:
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
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
• 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
Distribution of Marks:
• Safety/Sanitation: 15 marks • Organization/Product Utilization 10 marks • Preparation/Technical Skills: 25 marks • Presentation: 15 marks • Taste/Required Components 35 marks
Please see attached sample marking sheet for further detail on the mark breakdown in each category
Technical Committee
Dennis Green Technical Chair [email protected]
Debbie Shore Vancouver Island University Barbara Botter L.A Matheson Secondary Darren Clay Pacific Institute of Culinary Arts
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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.
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 30- 45 ml Tomato basil cream sauce and fine grated parmesan cheese
Video: www.youtube.com/watch?v=QreRjzoUoyY 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
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 - 130- 150 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 medium-high 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:
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 cheesecloth
paprika disposable gloves
bay leaf paper towels
pepper, white ground parchment paper