Regional Scope Document

Transcription

1 Regional Scope Document CULINARY ARTS (Secondary) 2017 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 1 hr 30 min. after start Cut-off for presentation of knife cuts 2 hrs 30 min. after start Presentation of eggs 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) plates of eggs and two (2) main course plates featuring salmon from standardized recipes. In addition, specific competencies will be graded as outlined in the project. The main course 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 1 of 12

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: 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 concassée Carrot batonnet Broccoli Florets 2 (5cm) max. Two (2) plates, each containing two (2) eggs 2 Poached medium 2 Over easy Two (2) main course plates featuring the supplied recipes Poached Salmon poached in Court Bouillon (recipe provided) Bercy sauce Rice Pilaf with Tomato Concasse Blanched and sautéed Broccoli Carrot batonnet 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. There will be a 5 minute window for the presentation of each course. The eggs 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 Culinary Arts Secondary 2017 Page 2 of 12

3 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: Complete plates not to exceed 350g Cooking temperature of meats 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 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. Culinary Arts Secondary 2017 Page 3 of 12

4 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. 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) Debbie.Shore@viu.ca 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 Regional Skills Competition are eligible to compete at the BC Skills Competition April 5, 2017 in Abbotsford Gold medal winners at the BC Skills Competition are eligible to compete at the Canadian Skills Competition June 1-2, 2017 in Winnipeg, Manitoba Skills Canada BC reserves the right to make changes to the scope document. Please check the website for updates. Culinary Arts Secondary 2017 Page 4 of 12

5 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 5 of 12

6 Knife Cuts for Reference Culinary Arts Secondary 2017 Page 6 of 12

7 Poached Eggs On Cooking 5 Eggs Yield: 2 As needed Water 5 ml (1 tsp) Salt 30 ml (1 oz) Vinegar 2 Eggs 1. Bring the water to a simmer; add the salt and vinegar. 2. Crack one egg into a cup and carefully add it to the water. Repeat with the other egg. 3. Cook the eggs to the desired doneness, approximately 3 to 5 minutes. Remove them from the water with a slotted spoon and serve as desired or carefully lower them into ice water and refrigerate for later use. Professional Cooking 8 Eggs Yield: Fried Eggs As needed Butter Eggs 1. Add about ⅛ inch (2 mm) fat to the sauté pan and set it over moderate heat. 2. Break the eggs into a dish. 3. When the fat is hot enough so a drop of water sizzles when dropped into it, slide the eggs into the pan. 4. Reduce heat to low and cook the eggs to order as indicated. Over Easy Over Medium Sunny Side Fry and flip over. Cook just until the white is just set but the yolk is still liquid. Fry and flip over. Cook until the yolk is partially set Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low, or bottom will toughen or burn before top is completely set. Culinary Arts Secondary 2017 Page 7 of 12

8 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 8 of 12

9 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. Professional Cooking Fish & Shellfish Yield: 1 litre Court Bouillon for Fish 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 9 of 12

10 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 10 of 12

11 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 mL (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 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 11 of 12

12 Common Table List - All items are subject to availability. PROTEINS Salmon 400 g per competitor STOCKS, PREPARED Chicken stock Fish stock DAIRY/EGGS Butter, unsalted Cream - 35% Eggs, large 6 per competitor Milk, 2% PRODUCE Broccoli Carrots Celery Garlic, whole Lemons Onion Shallots, peeled Tomato, Roma HERBS/SPICES DRY Bay leaf Peppercorns, whole black Thyme White pepper, ground Additional assorted dry herbs and spices HERBS - FRESH Parsley Thyme DRY GOODS Flour, all purpose Lemon juice Oil, vegetable Pan spray Rice, long grain Salt, table Sea salt, coarse Vinegar, white Wine, white Worcestershire sauce NON FOOD ITEMS Paper towels Aluminum foil Butcher's twine Cheesecloth Disposable gloves Parchment paper Plastic wrap Culinary Arts Secondary 2017 Page 12 of 12