CONTEST DESCRIPTION (SCOPE) DOCUMENT 34 - COOKING Secondary Level (NOTE: Scope may change without notice)

Transcription

1 19 th Annual Territorial Skills Competition CONTEST DESCRIPTION (SCOPE) DOCUMENT 34 - COOKING Secondary Level (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 4.5 HOURS To evaluate each contestants preparation for employment and to recognize outstanding students for excellence and professionalism in culinary arts practices. SKILLS AND KNOWLEDGE TO BE TESTED To demonstrate skills and encourage the highest possible standards for employment and to recognize outstanding students for excellence and professionalism in their field. 9:00 A.M. - 9:30 A.M. Opening Ceremonies / Arrival Foodservices Room, St. Pat s High School Workstation set up 9:30 A.M. - 10:00 A.M. Secondary Cooking Competition Orientation Foodservices Room, St. Pat s High School Workstation set up 10:00 A.M. Kitchen Opens Secondary level Cooking Competition begins 12:00 P.M. Competencies Presentation 2:00 P.M. Plate Presentation and Final Judging Begins 2:00 P.M. Appetizer Presentation 2:30 P.M. Main Course Presentation 2.30 P.M. Clean up There is a 5-minute window to present your product. There will be a point-per-minute deduction for every extra minute of lateness up to 5 minutes. All Plates Presented by 2:45 P.M. Workstation and kitchen clean up, confirmed with technical chair before leaving kitchen area. 1

2 SKILLS AND KNOWLEDGE TO BE TESTED The competition will include the demonstration of competencies and preparation of an appetizer and a main course pre-determined by the technical committee. Each competitor will produce two identical plates. One plate will be presented for the tasting judges, and one plate for public display on a timed schedule. The names and recipes for the dishes are provided. Specific Requirements Competitors may not bring any food type on the site. Only those ingredients provided by the technical committee will be allowed. Ingredients On competition day, each contestant will receive a basket containing fresh meats, fruits, vegetables, and dairy products. Quantities are limited. There will also be a common table of ingredients for the use of all contestants. The technical committee will provide all ingredients for the fixed menu. Competencies: 500ml of Fish Velouté 100g - Tomato Concassé 100g - Carrot Batonnet 100g - Red Pepper Lozenge 100g - Onion - small dice 100g - Broccoli Florets - 2 (5cm) max Prepare two (2) portions of the following: Appetizer Course: Filled Pasta Ravioli with Alfredo Sauce - Spinach & Ricotta Filling - Alfredo Sauce - Served on dish provided * Max 180g per portion Main Course: Poached Salmon with Bercy Sauce - Poached in Court Bouillon Rice Pilaf with Tomato Concassé Sautéed Red Pepper Lozenge Blanched & Sautéed Broccoli Florets Blanched & Sautéed Carrot Batonnet *Complete plates should not exceed 350g per portion 2

3 RECIPES Fish Velouté Yield: 1 litre 2 fluid ounces / 60 ml Clarified butter 2 oz / 60 gr White mirepoix, small dice 2 oz / 60 gr Flour 1 ¼ quarts / 1.25 litres White fish stock Sachet d épices 1 small Bay leaf ¼ teaspoon / 1 ml Dried thyme ¼ teaspoon / 1 ml Peppercorns 2 Parsley stems 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. 3

4 Tomato Concassé Amount / Measure Ingredient 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. Fresh Semolina Pasta Yield: 1 ½ pounds 8 oz / 115 gr Semolina Flour 8 oz / 225 gr Bread flour 5 Eggs ½ Fluid oz / 15 ml Olive oil Pinch 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. 4

5 Alfredo Sauce 2 oz / 60 gr Whole butter 12 fluid oz / 375 ml Heavy cream 2 oz / 60 gr Parmesan cheese, grated 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 Yield: Filling for 1 ½ pounds of pasta - 10 portions 1 pound 3 oz / 560 gr Ricotta cheese 3 ½ oz / 100 gr Parmesan cheese, grated 2 Egg yolks 5 tablespoons / 20 gr Spinach, cooked, drained, chopped ¼ teaspoon / 1 ml Nutmeg White pepper 1. Mix together all ingredients. 2. Should be used the day it is made. 5

6 Court Bouillon for Fish Yield: 1 litre 1 quart / 1 liter Water 2 oz / 60 ml White Vinegar, Wine Vinegar, Or Lemon Juice 2 oz / 60 gr Onions, Sliced 1 oz / 30 gr Celery, Sliced 1 oz / 30 gr Carrots, Sliced ½ oz / 15 gr ⅛ teaspoon / 0.5 ml Peppercorns, Crushed 1 small Bay Leaf 1/16 teaspoon / 0.25 ml 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. Bercy Sauce Yield: 1 litre 2 oz / 60 gr Chopped shallots ½ cup / 125 ml White wine 1 quart / 1 litre Fish Velouté 2 oz / 60 gr Raw butter 2 tablespoons / 30 ml Chopped parsley Lemon juice 1. Reduce by ⅔ chopped shallots and white wine. 2. Add fish Velouté and reduce slightly. 3. Finish with raw butter, chopped parsley and lemon juice to taste. 6

7 Rice Pilaf with Tomato Concassé Yield: 1 ½ pounds, Five 5-ounce portions 1 oz / 30 gr Butter 1 ½ oz / 45 gr Onions, fine dice 1 cup / 250 ml Long-grain rice 6 to 8 oz / ml Chicken stock 12 fluid oz / 350 ml Tomato Concassé with juice 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. 7

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9 Common Table Dairy Butter, unsalted 35% Whipping Cream Parmesan Cheese Eggs Butter, salted 2% Milk Ricotta Cheese Clarified Butter, Ghee Seafood Salmon Pantry AP Flour Olive Oil Fish Stock Long-grain Rice Semolina Flour Vegetable Oil Chicken Stock Table Bread Flour Canola Oil Vegetable Stock Kosher Garlic Powder Bay leaf Nutmeg Ground Black Pepper Onion Powder Thyme Bay leaf Ground White Pepper Oregano Dealcoholized White White Wine Vinegar Peppercorns Wine Lemon Juice White Wine White Vinegar Honey Fruits & Vegetables Celery Garlic Roma Tomatoes Lemon Onion Shallots Red Peppers Limes Carrots Spinach Broccoli Fresh Herbs Thyme Chives Sage Rosemary Parsley Oregano Dill Cilantro NOTES: 1. Common table items subject to change based on availability of ingredients. 2. Please let the Technical Chair know if any further items are required. 9

10 EQUIPMENT, TOOLS, SUPPLIES, AND CLOTHING Supplies provided by each contestant Personal tool kits containing knives, pastry bag with tips, etc. Contestants may bring any tools they find necessary. All equipment must be arranged at the workstation. Uniforms Contestants must wear professional cooking uniforms. Embroidery on the uniforms identifying the contestant, sponsors or territory must be tasteful. Shoes with non-skid soles are mandatory. Reference Materials Contestants may bring and consult reference works of their choice, "Professional Cooking", Gisslen and "On Cooking", Labensky are recommended. The technical committee will provide all ingredients and recipes for the fixed menu. Equipment provided by the technical committee: 1 Electric stove (shared) 2 Burners, electric 1 Workstation, with dry storage space 1 Power outlet Sinks with hot and cold water Soap and disinfectant (sanitizer) All ingredients, cookware, and dishes required for the competition SAFETY REQUIREMENTS Contestants must wear non-skid-soled shoes at all times. 10

11 POINT BREAKDOWN / 100 TOTAL Sanitation 15% Proper and professional clothes Personal hygiene and cleanliness Safety Work station, floor and fridge cleanliness Cutting board hygiene Proper food storage methods Time and Product Utilization 10% Food wastage Energy and water wastage Time management Respected timetable in regards to serving Proper planning of tasks Preparation 25% Proper basic cooking techniques Proper culinary methods Professional use of tools and equipment Presentation 15% Portion size and disposition of food Harmonious colours Clean plates Appetizing, modern and artistic Taste 35% Proper textures of foods Degree of doneness Balanced taste and seasonings Taste according to menu TERRITORIAL TECHNICAL CHAIR Technical Chair - Thomas McOuat École St. Patrick High School Yellowknife, NT Main: thomas.mcouat@ycs.nt.ca 11