st ANNUAL SKILLS MANITOBA COMPETITION CONTEST DESCRIPTION Thursday, April 12 th, 2018

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1 CONTEST NAME: Culinary Arts CONTEST NO: 34 LEVEL: Secondary st ANNUAL SKILLS MANITOBA COMPETITION CONTEST DESCRIPTION Thursday, April 12 th, 2018 NOTE: The kitchen can only accommodate nine (9) competitors, on a first come first served basis. 1 competitor per school (unless spots are available). CONTEST LOCATION: Patterson Global Foods Institute School of Hospitality & Culinary Arts 504 Main Street Winnipeg, Manitoba, R3B-1B8 Contest Kitchen Room 307A Judging Room Room 313 Mixology Lab IN PLACE EQUIPMENT: A walk-in cooler, reach-in freezer, and ice machine are available to the contestants. As well, there is an under-counter glass-doored fridge at each station, photos on Page 4 and 5. FOR MORE INFORMATION, PLEASE CONTACT THE COMMITTEE: Raymond B. Czayka rczayka@retsd.mb.ca ext.2434 Jeremy Langemann jlangemann@rrc.ca CONTEST TIME & DURATION: 07:15 Arrive 07:30 20 minutes to set up your station 07:50 10-minute briefing in lab :00 Start time 11:30 Finish time, 3 ½ hours Page 1 of 23

2 RATIONALE: To evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in Culinary Arts. SKILLS AND KNOWLEDGE TO BE TESTED: To demonstrate skills and competency in Culinary Arts by being able to produce a First Course, Main Course, and a Dessert Course for two (2) people within a three and a half (3½), hour time frame. Recipes will be provided. The courses will include: 1. Prepare and present two (2) portions of Croque Monsieur with a Green Salad with an Emulsified dressing and the competitors choice of Garnish. 2. Prepare and present two (2) portions of Pan-Seared Top Sirloin Cap Steak, Sauce Béarnaise, Mashed Potatoes, Asparagus Spears, and Roasted Root Vegetables. 3. Prepare and present two (2) portions of Pâté Sucrée Lemon Tart with a Fruit Sauce and the competitors choice of Garnish. Although recipes are included in this Contest Description, and must be respected, creativity and extra skill level will be marked accordingly in line with knowledge of current culinary trends and modern plate presentation. The competition will consist of sanitation, economy and timing, technical skills, methods, presentation, and taste. Candidates are free to consult reference books of their choice during the contest, however, for correct final preparation, if there is a dispute, Professional Cooking for Canadian Chef s 8 th Edition will be viewed as accurate. Culinary terms must be respected. Plate one (1) will be for tasting, plate two (2) will be for presentation. Both plates will be judged. Page 2 of 23

3 POINT BREAKDOWN / 100% TOTAL: Sanitation 15% Economy and timing 10% Preparation 25% Presentation 15% Taste and Required Menu Components 35% Total 100% CONTEST DETAILS: The competitor must present two (2) menus and one (1) schedule to the organizer once the competition begins. Documents must be typed an/or legibly written. 7:50 to 8:00 am Final Instructions 8:00 am Start of Competition 11:00 am Serve First Course Croque Monsieur with a Green Salad and an Emulsified Dressing and the competitors choice of Garnish. 11:15 am Serve Main Course Pan-Seared Top Sirloin Cap Steak, Sauce Béarnaise, Mashed Potatoes, Asparagus Spears, and Roasted Root Vegetables. 11:30 am Serve Dessert Pâté Sucrée Lemon Tart with a Fruit Sauce and the competitors choice of Garnish. 11:30 12:30 Kitchen cleaning PRESENTATION TIMING: Both plates for each course must be presented together at the same time by the competitor. Marks will be deducted if courses are served late. There is a five (5) minute window to present your course. One (1) point will be deducted for each minute late after the five (5) minute window, up to five points. After ten (10) minutes, the contest will be closed and the late plate(s), will not be judged. Page 3 of 23

4 SPECIAL STATEMENT KITCHEN CLEANING: Only the competitor and their instructor will be allowed in the kitchen prior to the contest to unpack equipment. Only the competitor will set up the station. Only the instructor and competitor will be allowed into the kitchen to clean up after the contest. The kitchen must be in the same spotless condition that it was prior to the start of the contest. This includes wiping down of ALL surfaces including stoves, tables, sinks, pot washing area, and common table. The floor in your station MUST be swept and/or mopped before the contest organizer agrees that the station/kitchen area is clean. No competitor will be able to leave the kitchen until the ENTIRE kitchen is clean. Failure to do so can lead to disqualification. EQUIPMENT, TOOLS, MATERIALS TO BE PROVIDED BY COMMITTEE: One (1) stove with gas burners, one (1) worktable, fridge space, electric outlet, sinks with hot and cold water, garbage bin, compost bin, sanitation bucket, and one (1) table for display of finished plates. All china is supplied. Competitors are not allowed to use their own china or serving platters. Page 4 of 23

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6 EQUIPMENT, TOOLS, MATERIALS TO BE SUPPLIED BY COMPETITOR: A personal toolbox with knives, ladles, whips, spatulas, piping bag and tips, rolling pin, and any other items required to complete your menu. Competitors may bring any equipment/tool deemed necessary with them, including basic equipment such as a small mixer, food processor, and timers. Phones cannot be used as timers, and are not allowed in the contest area. Competitors may also bring all needed equipment with them, including items such as cling film, aluminum foil, wax paper, plastic containers to store food, as well as a scale, kitchen towels, dish towels, etc. Please note that all equipment has to fit on the workstation. Toolboxes and equipment that do not fit in or on the workstation will have to be stored outside of the contest area and cannot be used during the contest. All material should be dishwasher safe and marked clearly for easy identification. WORKSITE SAFETY RULES / REQUIREMENTS: All articles to be worn are the sole responsibility of the contestant. Required clothing, (provided by the competitor); Non-slip, closed toe, water resistant shoes (no running shoes, sandals, crocs, etc.) Dark, (Black or Navy Striped), or checked professional chef s pants/trousers. Double breasted, full sleeve, white Chef s jacket. Professional necktie. White Apron. Side Towels. Competitors may be disqualified for not being properly attired. Page 6 of 23

7 SPECIAL CONDITIONS / ADDITIONAL INFORMATION: Ingredients: Competitors will receive protein, fruits, fresh vegetables, and dairy products. Those ingredients are limited in quantity. No substitutions or extra quantities will be permitted. The table with common food items is available to all competitors including a selection of fresh herbs, wines, spirits, and stocks as listed in this document. Competitors are not permitted to bring any foodstuffs to the contest, including coloring agents, wood for smoking, canned oil sprays or other consumable products. Only the food provided can be used. Food items and quantities are subject to change without notice, depending on availability and quality. All competitors will have the same conditions. ADDITIONAL INFORMATION: For all plates, the presentation should be modern and clean. The portion sizes are specified for a three (3) course menu see the Contest Description. Appropriate recipe quantity conversions must be made for two portions of each course. Menu titles and recipes must be respected. Culinary terminology and traditional culinary techniques must be respected. Cooking methods stated in the menu must be used to prepare the food. The menu must be prepared with the items on the common food table. Waste of any food item from the common table will be marked accordingly. Do not waste food items. Composting and recycling principals will be employed. Four round plates will be provided. Reference books and recipes can be consulted during the competition. NOTE - SUSTAINABILITY: Recycling - will go into designated recycling containers, (white bucket or labelled container), and will stay on the competitor s station for the judges to inspect. Composting - unusable food organics (peelings, egg shells, soiled paper, etc.) will go into a designated organics container, (white bucket or labelled container) for the judges to inspect. Composting cannot include any protein matter (meat, fat, or bones). Garbage - will go into designated garbage containers (½ hotel pans) and will stay on the competitor s station for the judges to inspect. Competitors will be judged on their usage of power and water during the competition, set-up and clean up. Points will be deducted if the judges feel that the competitors are being wasteful in their use of power or water. Page 7 of 23

8 MENU: First Course: Main Course: Dessert: Croque Monsieur with a Green Salad with an Emulsified Dressing and the competitors choice of Garnish. Pan-Seared Top Sirloin Cap Steak, Sauce Béarnaise, Mashed Potatoes, Asparagus Spears, Roasted Root Vegetables. Pâté Sucrée Lemon Tart with a Fruit Sauce and the competitors choice of Garnish First Course Croque Monsieur with a Green Salad with an Emulsified Dressing and the competitors choice of Garnish. Description Prepare and present two (2) portions of the First Course. Service Details Croque Monsieur with a Green Salad & Dressing Two (2) plates judged & two (2) plates for display Basic Use ingredients from the main ingredients & common table Ingredients Use ingredients on your station - provided Guidelines Two (2) round white plates will be provided for the Croque Monsieur plus two (2) round white side plates for the Salad This is 4 plates No other containers or service equipment permitted other than Main Course Pan-Seared Top Sirloin Cap Steak, Sauce Béarnaise, Mashed Potatoes, Asparagus Spears, Roasted Root Vegetables. Description Service Details Main Ingredients Required Prepare and present two (2) portions of the Main Course. Each plate should consist of: Pan-Seared Top Sirloin Cap Steak cooked Medium Rare (135 F-57 C) Raw Weight of Steak no more than 140 gr (5 oz) Sauce Béarnaise Mashed Potatoes Asparagus Spears Roasted Root Vegetables Complete plates should not exceed 350 grams/portion. Cooking temperature of beef must meet food safety standards. Recipes supplied by the Committee. A list of all ingredients available for this module will be available on the Common Food Table page of this test project. Basic Use ingredients from the main ingredients & common table. Ingredients Use ingredients at your station - provided Guidelines Two (2) round plates provided for the Main Course No plates or containers (service equipment) permitted other than provided as per test project document. Page 8 of 23

9 Dessert Description Service Details Main Ingredients Required Basic Ingredients Pâté Sucrée Lemon Tart with a Fruit Sauce and the competitors choice of garnish Prepare and present two (2) portions of the Dessert. Each plate should consist of: Pate Sucrée Lemon Tart Choice of Fruit Sauce Choice of Garnish Complete plates should not exceed 350 grams/portion. Recipes supplied by the Committee. A list of all ingredients available for this module will be available on the Common Food Table page of this test project. Use ingredients from the main ingredients & common table. Use ingredients at your station - provided Guidelines Two (2) round plates provided for the Dessert No plates or containers (service equipment) permitted other than provided as per test project document. Page 9 of 23

10 COMMON FOOD TABLE: All items are subject to changes without notice, depending upon availability and quality, but all competitors will have the same conditions. A selection of other Common Dry Herbs and Spices will be available. Common Table List - All items are subject to availability. PROTEINS Top Sirloin Cap Roast fresh Black Forest Ham sliced thin PRODUCE Apple Royal Gala Arugula Baby Asparagus Green Avocados Blueberries frozen Carrots Celery Garlic whole Kiwi Lemons Limes Mango Mesclun Mixed Greens Onion Oranges Parsnips Peppers green Peppers red Peppers yellow Potato Russet Potato Yukon Gold Spinach Baby Raspberries frozen Rutabagas Shallots peeled Spinach Baby Strawberries Tomato Roma Turnips DAIRY/EGGS Butter salted Butter unsalted Cheese Parmesan grated Cheese Gruyere sliced Cream 35% Cream cheese Eggs large Milk 2% Sour Cream 14% STOCKS PREPARED Brown stock Chicken stock HERBS/SPICES DRY Allspice Bay leaf Cinnamon Cloves Ginger Nutmeg Pepper Cayenne Pepper white ground Peppercorns, whole black Tarragon Additional assorted dry herbs and spices HERBS FRESH Chives Mint Parsley Tarragon fresh Thyme Page 10 of 23

11 DRY GOODS Baking powder Baking soda Brandy Chocolate dark (Callebaut d811) Chocolate white (Callebaut cw2) Cornstarch Flour All Purpose and/or Bread Flour Pastry French Bread 24 oz. loaf unsliced Honey Mustard Dijon Oil Avocado Oil Olive Oil Vegetable Orange Liqueur Pan spray Salt table Sea salt coarse Sugar icing Sugar white Vanilla extract Vinegar Balsamic Vinegar Red Wine Vinegar White wine Walnuts pieces Wine white NON FOOD ITEMS Aluminum foil Butcher's twine Cheesecloth Disposable gloves Paper towels Parchment paper Plastic wrap Wood chips for smoking Page 11 of 23

12 SPECIAL STATEMENT: It is important that competitors present a professional image and appearance. Throughout the contest, competitors are required to maintain their grooming and uniform to professional standards in a manner that is neat and, above all, meets or exceeds sanitation and safety guidelines. Any article of jewelry that poses a hazard through risk of detachment, or cross-contamination through food contact will be required to be removed prior to entry into the contest area. In the event of non-removable jewelry such as semi-permanent body piercings, etc., it must be evaluated for safety/sanitation compliance by the Committee, and resolution may be directed at that time. The Committee member s resolution is final, and non-compliance may result in point s deduction or removal from the contest. Any grievances must be directed immediately to a Skills Manitoba Committee member. Page 12 of 23

13 MARKING CRITERIA: All categories are marked from one (1) to ten (10) with 2 (two) decimal points, and then multiplied with the multiplication factor. % Title Judging Criteria 15 % Sanitation Appropriate and professional uniform Personal hygiene and cleanliness Safety Cleanliness of work station, floor and fridge Cutting board hygiene Proper food storage methods 10 % Time & Product Utilization Food wastage Energy and water wastage Wasted time Appropriate planning of tasks Respected timetable in regards to serving times 25 % Preparation Correct basic cooking techniques Correct culinary methods Professional use of tools and equipment 15 % Presentation Portion size and disposition of food Harmonious colours Clean plates Appetising, modern, and artistic 35 % Taste & Required Menu Appropriate textures of foods Components Degree of doneness Balanced taste and seasonings Taste according to menu All categories are marked from one (1) to ten (10) with up to two (2) decimal places and calculated in an Excel Spreadsheet. NOTATION: 10 Perfect 5 Acceptable 9 Distinction 4 Fair 8 Outstanding 3 Insufficient 7 Very good 2 Insufficient 6 Good 1 Insufficient Page 13 of 23

14 Secondary Cooking Recipes 1. Recipes are provided by the National Technical Committee and will source the textbook(s) that the recipe was adapted from. 2. The recipes are intended to be followed to produce the appropriate quantities, flavours, and correct seasoning. 3. Although recipes are included in this contest project we recommend that you refer to a textbook such as the Professional Cooking for the Canadian Chef 8 th Edition. 4. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed in this scope. 5. 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 (e.g. procedures used in the recipes, cooking methods, and guidelines for plate presentations). 6. Common and correct cooking practices will be respected and encouraged. 7. Recipes converted by the National Technical Committee are to be utilized to produce the set menu items for each of the modules. 8. Remember the recipes are intended to be followed but enhancements can be made. 9. Where ingredients may be unavailable or out of season appropriate substitutions will be made. All competitors will have a level playing field. Page 14 of 23

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16 Croque Monsieur Professional Cooking 8 725C Sandwich Yield: 1 sandwich 1 ounce slice Gruyère Cheese 30 gram slice 1 ½ ounces Ham, sliced thin 45 grams 2 slices White Bread 2 slices As needed Butter As needed As needed Mornay Sauce As needed 1. Place the slice of cheese and ham between the slices of bread. 2. Butter the outsides of the sandwich and place on a griddle preheated to F ( C). 3. Cook until golden brown on one side. Turn over and cook until the second side is golden brown and the cheese starts to melt. 4. Remove the sandwich from the griddle. 5. Coat the sandwich in Mornay Sauce. Heat in an oven until lightly browned. 6. Cut in half diagonally and serve immediately. Page 16 of 23

17 Mornay Sauce Professional Cooking 8 182B Sauces Yield: 1 quart (1 litres) 2 ounces Clarified butter 60 grams 2 ounces Bread flour 60 grams 1 quart Milk 1 litre 1 Small bay leaf 1 1 ounce piece Onion, peeled 30 gram piece 1 Whole clove 1 4 ounces Gruyère cheese 125 grams 2 ounces Parmesan cheese 60 grams To taste Salt To taste To taste Nutmeg To taste To taste White pepper To taste 2 ounces Raw butter 60 grams 1. The butter in a heavy saucepot over low heat. Add the flour and make a white roux. Cool roux slightly. 2. Gradually add the milk to the roux, beating constantly. 3. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer. 4. Stick the bay leaf to the onion with clove and add to sauce. Simmer at least 15 minutes or, if possible, 30 minutes or more. Stir occasionally while cooking. 5. Adjust consistency with more hot milk, if necessary. 6. Strain the sauce through a china cap lined with cheesecloth. 7. Stir in cheeses until just melted. 8. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not dominate. 9. Finish off heat with raw butter. Thin out with a little hot milk if necessary. 10. Keep hot in a bain-marie, or cool in a cold-water bath for later use. Page 17 of 23

18 Steak to be cooked medium rare 140 F / 60 C Pan-Seared Top Sirloin Cap Steak 1. Trim meat as necessary. Top Sirloin Cap Steak Seasoning Butter 2. Season steaks lightly all over. 3. Use a shallow oven-proof, stainless steel pan with a heavy bottom, large enough to cook the meat without over-crowding. Preheat the pan. 4. Heat the butter in the pan. 5. Place seasoned steak in the pan, cook and butter baste until a brown crust forms. 6. Flip the steak using tongs and sear the second side of the steak in the same manner. 7. Test doneness of the steak. If necessary, finish in the oven until the desired temperature is reached. 8. Remove steak to a cutting board and allow to rest. Page 18 of 23

19 Sauce Béarnaise Professional Cooking Sauces Yield: 24 fluid ounces (720 millilitres) 1 pound 4 ounces Butter 600 grams 2 ounces Shallots, Chopped 30 grams ½ cup White Wine Vinegar 120 millilitres 2 to 3 Tarragon stems, chopped 2 to 3 ½ teaspoon Peppercorns, Crushed 2.5 millilitres 6 Egg Yolks 6 To taste Salt To taste To taste Cayenne To taste To taste Lemon Juice To taste 1 tablespoon Chopped Parsley 15 millilitres 2 tablespoons Fresh tarragon, chopped 30 millilitres 1. Review the guidelines for preparing Hollandaise and Béarnaise. 2. Clarify the butter. You should have about 1 pound clarified butter. Keep the butter warm but not hot. 3. Combine the shallots, vinegar, tarragon, and peppercorns in a saucepan and reduce by three-fourths. Remove from the heat and cool slightly. 4. To make it easier to beat with a wire whip, it is best now to transfer this reduction to a stainless steel bowl. Use a clean rubber spatula to make sure you get it all. Let the reduction cool a little. 5. Add the egg yolks to the bowl and beat well. 6. Hold the bowl over a hot-water bath and continue to beat the yolks until they are thickened and creamy. 7. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little lemon juice or warm water. 8. Strain the sauce through cheesecloth. 9. Season to taste with salt, cayenne, and a few drops of lemon juice. Mix in the parsley and tarragon. 10. Keep warm (not hot) for service. Hold no longer than 2 hours. Notes: For safety, pasteurized eggs are recommended. If fresh tarragon is not available, use 1 teaspoon (5 millilitre) dried tarragon in place of the tarragon stems I the reduction, and use ½ teaspoon (2 millilitres) dried tarragon in place of the fresh leaves to finish the sauce. Page 19 of 23

20 Mashed Potatoes Professional Cooking Potatoes Yield: 12, 5-ounce portions 4 ½ pounds Potatoes 2 kilograms 3 ounces Butter 90 grams ½ cup Light cream, hot 125 millilitres As needed Milk, hot As needed To taste Salt To taste To taste White pepper To taste 1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in water to cover until tender. 2. Drain well and let the potatoes steam dry for a few minutes. 3. Pass the potatoes through a food mill or ricer into the bowl of a mixer. 4. Beat in butter, then cream. 5. Add enough hot milk to bring potatoes to proper consistency. They should be soft and moist, but firm enough to hold their shape, not runny. 6. Add salt and white pepper to taste. Page 20 of 23

21 Roasted Root Vegetables Professional Cooking Vegetables Yield: 16, 4-ounce portions 18 ounces Carrots, peeled 500 grams 18 ounces Celery root, peeled 500 grams 12 ounces Turnips, peeled 375 grams 12 ounces Parsnips, peeled 375 grams 12 Shallots, peeled Garlic cloves, peeled 1 4 fluid ounces Olive oil 125 millilitres 1 ½ teaspoons Dried thyme 7 millilitres 1 ½ teaspoons Coarse salt 7 millilitres 1 teaspoon Coarsely ground black pepper 5 millilitres 1. Cut the carrots, celery root, turnips, and parsnips into 1-inch (2.5 centimeter) dice. 2. Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan. 3. Pour the olive oil over the vegetables and sprinkle with the thyme, salt and pepper. Toss or mix until the vegetables are well coated with oil. Add more oil if necessary. 4. Bake at 375 F (190 C) about 45 minutes, or until the vegetables are tender and lightly browned. Turn or stir the vegetables several times during baking so they cook evenly. Do not allow them to become too browned or they may be bitter. Page 21 of 23

22 Pâté Sucrée Professional Baking Pastry Yield: 1 pound 9 ounces (852 grams) 6.5 ounces Butter, softened 216 grams 54% 4 ounces Confectioners sugar 132 grams 33% ½ teaspoon Salt 2 grams 0.5% ¾ teaspoon Lemon zest, grated 2 grams 0.5% 4 drops Vanilla extract 4 drops 3 ounces Eggs, beaten 100 grams 25% 12 ounces Pastry flour 400 grams 100% 1. Cream together the butter, confectioners sugar, salt, lemon zest, and vanilla until the mixture is smooth and pale. 2. Add the eggs a little at a time and beat well between each addition. 3. Add the flour. With a plastic scraper, carefully blend into a soft dough. 4. Wrap in plastic film and flatten out. Chill until firm before use. 5. Scaling: Remove dough from the refrigerator. Scale the dough as required: 10 to 12 ounces 10 inch (25 centimetre) tarts 300 to 340 grams 8 to 10 ounces 9 inch (23 centimetre) tarts 225 to 300 grams 6 to 8 ounces 8 inch (20 centimetre) tarts 175 to 225 grams 4 to 5 ounces 6 inch (15 centimetre) tarts 115 to 140 grams 6. Let the dough stand a few minutes, or work it briefly with the hands to make it pliable. Dough should be cold, but if it is too cold and hard, it is difficult to roll out without cracking. 7. Roll out the dough on a floured surface or floured canvas. Roll slightly less than ¼ inch (5 millimetres). 8. Place the dough in the tart pan. Allow the dough to settle into the pan and then press it into the corners without stretching it. 9. Trim off excess dough. 10. Refrigerate for at least 20 to 30 minutes before continuing. Prick the bottom of the dough all over with a fork. Line the shell with parchment and fill it with dried beans. 11. Bake at 400 F (200 C) until the shells are fully baked and lightly browned, about 20 minutes. 12. Cool the shell completely. Page 22 of 23

23 Lemon Tart Professional Baking Tarts Yield: one 10-inch (25 centimetre) tart 1 10-inch (25-cm) tart shell 1 4 ounces Sugar 120 grams 1 tablespoon Lemon zest, grated 15 millilitre 4 Eggs 4 6 ounces Lemon juice 175 millilitre 2 ounces Heavy cream 60 millilitre 1. Bake the tart shell until it is golden but not too brown. Cool. 2. In a mixer fitted with the paddle attachment, blend the sugar and zest together thoroughly. 3. Add the eggs. Mix until well combined, but do not whip. 4. Mix in first the lemon juice and then the cream. Pass the mixture through a strainer. 5. Pour the strained filling into the tart shell. 6. Bake at 325 F (165 C) just until the filling is set, no longer, about 20 minutes. Page 23 of 23