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Culinary Arts – Secondary 2017 Page 1 of 14 www.skillscanada.bc.ca
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Provincial Scope Document
CULINARY ARTS (Secondary) 2017
Check in time: 7:30. Contest: 8:00.
Timing:
7:30 Check in and briefing
8:00 Set up stations
8:30 Competition start 9:00 Submission of final menu
10:00 Presentation of knife cuts
11:30 Presentation of appetizer
12:00 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 ravioli in
Alfredo sauce and two (2) main course plates featuring salmon from standardized
recipes. In addition, specific competencies will be graded as outlined in the project.
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 2017 Page 2 of 14 www.skillscanada.bc.ca
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 1/2 hours. Each competitor must include in
their menu the following mandatory items:
Vegetable precision cuts presented in individual containers. Vegetable quantities
must reflect the amounts stated in the recipe. After grading, these will be returned
for use in the recipes.
Tomato – concassé
Carrot – batonnet
Red pepper diamonds – 1 inch (2.5 cm) max
Broccoli Florets – 2” (5cm) max.
Two (2) appetizer plates using the supplied recipes
Ravioli with spinach and ricotta filling
Alfredo sauce
Two (2) main course plates featuring the supplied recipes
Poached Salmon – poached in Court Bouillon (recipe provided)
Bercy sauce
Rice Pilaf with Tomato Concassé
Sautéed Red Peppers
Blanched and sautéed Broccoli
Carrot batonnet
Appetizer plate not to exceed 180g per portion
Complete main course plates not to exceed 350g per portion
Cooking temperature must meet industry safety standards
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:
Vegetable precision knife cuts may be presented at any time for judging prior to
the time indicated.
Culinary Arts – Secondary 2017 Page 3 of 14 www.skillscanada.bc.ca
There will be a 5 minute window for the presentation of each course.
The appetizer must be served between 11:25 and 11:30
The main course must be served between 11:55 and 12:00
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:
Appetizer portion size is maximum 180g
Complete main course plates not to exceed 350g
Cooking temperature of proteins must meet industry standards
Present two plates for each course, one for presentation, and one for tasting by
the 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 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.
Culinary Arts – Secondary 2017 Page 4 of 14 www.skillscanada.bc.ca
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 2017 Page 5 of 14 www.skillscanada.bc.ca
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 sample marking sheet for further detail on the mark breakdown in each
category
Technical Committee
Debbie Shore Vancouver Island University (Tech Chair) [email protected] Barbara Botter L.A. Matheson Secondary Darren Clay Pacific Institute of Culinary Arts Mike Doyle Enver Creek Secondary Dennis Green go2HR
Gold medal winners at the BC Skills Competition are eligible to compete at the Canadian Skills Competition June 1-2, 2017 in Winnipeg, Manitoba
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Culinary Arts – Secondary 2017 Page 6 of 14 www.skillscanada.bc.ca
SECONDARY RECIPES
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,
flavours 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.
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 must be respected for all plates.
Cooking methods and culinary terminology from the recipes stated in the menu must be respected and used to prepare the required dishes.
The competitor is free to use their creativity in the presentation of the dish, but must adhere to the project specifications.
Food items and quantities are subject to change without notice, depending on availability and quality; all competitors will have the same conditions.
Culinary Arts – Secondary 2017 Page 8 of 14 www.skillscanada.bc.ca
Fresh Semolina Pasta
Professional Cooking 8 - 400 Pasta Yield: 750g - 1 ½ pounds
500g (1 lb) Semolina Flour
5 Eggs
15 mL (1 Tbsp) Olive oil
Pinch salt
1. Mound the flour on a work surface. Make a well in the center and add the eggs, oil and salt.
2. Working from the centre outward, gradually mix the flour into the eggs to make a dough.
3. When it is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.
4. Cover the dough and let it rest at least 30 minutes.
5. Cut the dough into 3 to 5 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.
6. Working with one piece of dough at a time, decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook.
Culinary Arts – Secondary 2017 Page 9 of 14 www.skillscanada.bc.ca
Alfredo Sauce
On Cooking 5 Sauces Yield:
30g (2 oz) Whole butter
375 mL (12 oz) Heavy cream
30g (2 oz) Parmesan cheese, grated
to taste Salt
to taste White pepper
1. Combine the butter, cream and cheese in a sauté pan. Bring to a boil and reduce slightly.
2. Add the pasta to the pan and boil the sauce and pasta until the sauce is thick and the pasta is cooked.
3. Adjust the seasonings and serve.
Spinach & Ricotta Filling
Professional Cooking 8 - 401 Pasta Yield: Filling for 750g 1 ½ pounds of pasta - 10 portions
600g (1 pound 3 oz) Ricotta cheese
100g (3 ½ oz) Parmesan cheese, grated
2 Egg yolks
75 mL (5 Tbsp) Spinach, cooked, drained, chopped
1 mL (¼ tsp) Nutmeg
to taste Salt
to taste White pepper
1. Mix together all ingredients.
2. Should be used the day it is made.
Culinary Arts – Secondary 2017 Page 10 of 14 www.skillscanada.bc.ca
Fish Velouté Professional Cooking 8 Sauces Yield: 1 litre
60 mL (2 oz) Clarified butter
60 mL (2 oz) White mirepoix, small dice
60 g (2 oz) Flour
1.25 L (1 ¼ qt) White fish stock
Sachet d’épices
1 small Bay leaf
1 mL (¼ tsp) Dried thyme
1 mL (¼ tsp) Peppercorns
2 Parsley stems
To taste Salt
To taste White pepper
1. Heat the clarified butter in a heavy saucepot over low heat. Add mirepoix and sweat the vegetables without browning them.
2. Add flour and make a blond roux. Cool roux slightly.
3. Gradually add the stock to the roux, beating constantly. Bring to a boil, stirring constantly. Reduce heat to a simmer.
4. Add the sachet.
5. Simmer the sauce very slowly for 1 hour. Stir occasionally, and skim surface when necessary. Add more stock if needed to adjust consistency.
6. If the velouté is to be used as is, season to taste with salt and white pepper. But if it is to be used as an ingredient in other preparations, do not season velouté.
7. Strain through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain-marie, or cool in a cold water bath for later use.
Culinary Arts – Secondary 2017 Page 11 of 14 www.skillscanada.bc.ca
Tomato Concassé
Professional Cooking 8 Vegetable Yield:
Roma Tomatoes
1. Blanch and peel the tomatoes and cut in half crosswise.
2. Gently squeeze out the seeds.
3. Small dice the seeded tomatoes.
Court Bouillon for Fish
Professional Cooking 8 – 639 Fish & Shellfish Yield: 1 litre
1 L (1 qt) Water
60 mL (2 oz) White Vinegar, Wine Vinegar, Or Lemon Juice
60 mL (2 oz) Onions, Sliced
30 mL (1 oz) Celery, Sliced
30 mL (1 oz) Carrots, Sliced
15 g (½ oz) Salt
1 mL (¼ tsp) Peppercorns, Crushed
1 small Bay Leaf
pinch Thyme
3 Parsley Stems
1. Combine all ingredients in a stock pot or sauce pot and bring to a boil.
2. Reduce heat and simmer 30 minutes.
3. Strain and cool.
Culinary Arts – Secondary 2017 Page 12 of 14 www.skillscanada.bc.ca
4. Bercy Sauce
Professional Cooking 8 – 184H Sauces Yield: 1 litre
60 g (2 oz) Chopped shallots
125 mL (½ cup) White wine
1 L (1 qt) Fish velouté
60 g (2 oz) Raw butter
30 mL (2 tbsp) Chopped parsley
To taste Lemon juice
5. Reduce by ⅔ chopped shallots and white wine.
6. Add fish velouté and reduce slightly.
7. Finish with raw butter, chopped parsley and lemon juice to taste.
Culinary Arts – Secondary 2017 Page 13 of 14 www.skillscanada.bc.ca
Rice Pilaf with Tomato Concassé
Professional Cooking 8 – 384B Starches Yield: 750g (1½ pounds), Five 150g (5-ounce) portions
30 g (1 oz)_ Butter
45g (1 ½ oz) Onions, fine dice
250 mL(1 cup) Long-grain rice
180-250mL (6 to 8 oz) Chicken stock
375 mL (12 oz) Tomato Concassé with juice
To taste Salt
1. Heat the butter in a heavy saucepan. Add the onion and sauté until it begins to soften. Do not brown.
2. Add the rice, without washing. Stir over heat until the rice is completely coated with butter.
3. Pour in the boiling liquid and tomatoes. Return the liquid to a boil with the rice. Taste and adjust seasonings; cover tightly.
4. Place in a 350°F (175°C) oven and bake for 18-20 minutes, until liquid is absorbed and rice is dry and fluffy. Taste the rice and, if it is not done, replace in oven 3-5 minutes.
5. Turn out into a hotel pan and fluff the rice with a fork. This releases steam and prevents furthers cooking. Keep hot for service.
6. If desired, additional raw butter may be stirred into finished rice.
Culinary Arts – Secondary 2017 Page 14 of 14 www.skillscanada.bc.ca
Common Table List - All items are subject to availability.
PROTEINS HERBS/SPICES DRY
Salmon – 400 g per competitor Bay leaf
Nutmeg
STOCKS, PREPARED Peppercorns, whole black
Chicken stock Thyme
Fish stock White pepper, ground
Additional assorted dry herbs and spices
DAIRY/EGGS
Butter, unsalted HERBS - FRESH
Cream - 35% Parsley
Eggs, large Thyme
Milk, 2%
Ricotta cheese DRY GOODS
Parmesan cheese Flour, all purpose
Lemon juice
PRODUCE Oil, vegetable
Broccoli Pan spray
Carrots Rice, long grain
Celery Salt, table
Garlic, whole Sea salt, coarse
Lemons Semolina
Onion Vinegar, white
Pepper, red Wine, white
Shallots, peeled Worcestershire sauce
Spinach, washed
Tomato, Roma
NON FOOD ITEMS
Paper towels
Aluminum foil
Butcher's twine
Cheesecloth
Disposable gloves
Parchment paper
Plastic wrap