Post-Secondary Division

Transcription

1 Bakery Formulas For the SkillsUSA CA State Contest Post-Secondary Division For Distribution 2019 The Contest will consist of two timed baking components. Contestants will prepare a TOTAL OF SIX products selected by the Technical Committee Puff Pastry 1. Vol au Vants 1 ½ hours Pie Crust Pastry Pastry Cream 2. 9 Raw Pie with Fluted edge 9 Banana Cream Pie 3. Crème Patisserie You will have 1 ½ hours (90 minutes) to complete Component A including clean-up of your work station; prep area and dishes. A timing penalty will be assessed to anyone whose baked goods are not completed and if work station, prep area and dishes are not cleaned to the standards of the judges after the 1 ½ hours are completed. 1 point for every minute you are late Quick bread (no yeast) Decorate Cake Cookies Creaming Method 1 ½ hours 1. Blueberry Muffin w/ streusel topping 2. 8 Round chocolate cake 3. Chocolate Chip Cookies You will have 1 ½ hours (90 minutes) to complete Component A including clean-up of your work station; prep area and dishes. A timing penalty will be assessed to anyone whose baked goods are not completed and if work station, prep area and dishes are not cleaned to the standards of the judges after the 1 ½ hours are completed. 1 point for every minute you are late

2 Notes: *Written test will be given at the Orientation *Competitors will be chosen at random which baking component they will do first. Judges will call time when Mise en Place begins and ends. *Competitors will be given 10 minutes before start time to set up station ONLY DO NOT BEGIN SCALING OR MIXING BEFORE START TIME Judges will call time when baking competition begins and ends. *Competitors will be given 1½ hours to complete each the contest *If contestant leaves before clean-up is complete and final roll call is taken, contestant will be disqualified from the competition E:\2019 Contest Materials\State\ PS Project-state docxPage 2

3 1. Puff Pastry 1. Scale 1# of dough 2. Allow dough to come to room temperature 3. Use dough to create six 5 Vol au Vants (A) a. Products may be egg washed and sugared if desired 4. Refrigerate for 30 mins before baking 5. Bake at 400 o until golden brown 6. Allow to cool. 7. Fill 4 vol au vants (B) a. Push down middle of 4 baked vol au vants. b. Fill with pastry cream. Garnish with berries c. Dust with powdered sugar 8. Present all products on white plates provided a. 2 baked, unfilled vol au vants b. 4 baked, filled with pastry cream vol au vants A. B. 1. External appearance a. Shape, color, volume, symmetry of shape 2. Internal appearance a. Flakiness, structure, volume E:\2019 Contest Materials\State\ PS Project-state docxPage 3

4 2. Pie Crust Pastry Flaky Pie dough Yield: approximately 1 lbs. 4 oz. 10 oz. pastry flour 7 oz. shortening 3 oz. water, cold 1 tsp. salt Method of Preparation: MOP Flakey Pie Dough / Rubbed Dough 1. Divide dough in half, wrap, label and refrigerate at least minutes before rolling out. 2. Use one portion to line a pie tin and flute the top edge DO NOT BAKE. Keep refrigerated. 3. Use second portion to line a pie tin, let rest at least minutes. 4. After resting minutes blind bake second pie crust until golden brown all over. 5. Present Raw Pie dough and Blind Baked Pie dough for judging. 1. Unbaked crust a. Thickness of bottom crust b. Fluting uniformity-design, height and thickness 2. Blind Baked crust a. Flavor b. Flakiness c. Color E:\2019 Contest Materials\State\ PS Project-state docxPage 4

5 3. Pastry Cream Crème Patisserie Pastry Cream 32 fl. oz. Milk 4 oz. Sugar oz. Egg Yolks 4 oz. Whole Eggs 2.5 oz. Cornstarch 4 oz. Sugar oz. Butter 1 Tbsp. Vanilla Extract Method of Preparation: MOP Pastry Cream Crème Patisserie To use: Method 1 1. Whip the chilled pastry cream until smooth before using 2. For the pie: place sliced bananas into blind baked pie shell and spread whipped pastry cream until it fills and covers bananas. 3. For Vol au Vants: Pipe pastry cream, garnish with berries and dust with powdered sugar. To use: Method 2 1. In procedure skip steps 8 and For the pie: place sliced bananas into cooled blind baked pie shell. Pour pastry cream directly into baked, cooled pie shells until it fills and covers bananas. Cool, then keep chilled. 3. For Vol au Vants: Pour directly into baked, cooled vol au vants. Allow to cool, garnish with berries and dust with powdered sugar. 1. Texture a. Good consistency; Not too thick; Not too thinhickness of bottom crust b. Smooth; No lumps 2. Flavor a. Good Overall Flavor b. No Starchiness E:\2019 Contest Materials\State\ PS Project-state docxPage 5

6 1. Quick Bread Streusel Topping Yield: 1 lbs. 4 oz. butter, cold 2.5 oz. sugar 2 oz. brown sugar ¼ tsp. salt ¼ tsp. ground cinnamon 8 oz. pastry flour Procedure: Streusel Topping 1. Keep ingredients cold 2. Sift dry ingredients. 3. Cut in butter until the fat is thoroughly blended and the mixture appears crumbly. 4. Keep refrigerated until ready to use. Blueberry Muffin Yield: 2 lbs. 10 oz. pastry flour 7 oz. sugar 1 Tbsp. + ¾ tsp. baking powder 5/8 tsp. salt oz. eggs, beaten 7 oz. milk 0.25 oz. vanilla extract 4 oz. butter, melted oz. blueberries, Method of Preparation: MOP Muffin Method 1. External appearance a. Color, shape, volume 2. Internal appearance a. Crumb, structure, distribution of blueberries 3. Taste a. Flavor, mouth feel, texture, after-taste, moisture E:\2019 Contest Materials\State\ PS Project-state docxPage 6

7 2. Cake Decorating Cake Order Each student is provided one ¼ sheet cake (9 X 13 ) devil s food and white frosting. (Competitors may bring cake box to take product home after contest judging) Customer Name: Ms. Sarah Smith Phone: Day Wanted: Sunday Time Wanted: 8:00AM Size: 9 X 13 quarter sheet cake; Split into two each 1 cakes and filled Icing: Whipped non-dairy frosting (Pastry Pride) Filling: Whipped non-dairy frosting (Pastry Pride) Colors: Light yellow roses, light blue inscription and light green leaves, light blue borders (shell) Border: Shell border top and bottom Flower Type - Roses: Total of three each light yellow roses with leaves / Spray of 3 roses with leaves Inscription: Light Blue piping gel: Skills USA California Special instructions: 1. Use whipped topping for frosting the cake. Scale no more than 2 lbs. 2. DO NOT comb sides 3. Split cake into 1 cake layers and fill with whipped topping 4. Use provided buttercream for roses ONLY* *leaves may be made with leftover buttercream or whipped topping 5. Light blue piping gel - inscription: Congratulations Jaxon 6. Light blue (leftover buttercream or whipped topping) top and bottom shell border 1. Frosting a. Thickness, symmetry, smoothness 2. Border a. Size, uniformity of design 3. Inscription a. Color, spacing, legibility, spelling, size E:\2019 Contest Materials\State\ PS Project-state docxPage 7

8 3. Cookies Creaming Method Chocolate Chip Cookies Yield: Approximately 18 cookies 229 grams Butter 156 grams Brown Sugar 166 grams Sugar 98 grams Eggs 5 grams Vanilla Extract 173 grams Bread Flour 173 grams All Purpose Flour 7 grams Salt 5 grams Baking soda 347 grams Chocolate Chips Method of Preparation: Creaming Method for Cookies Makeup and Panning 1. Scoop using a 2 oz scoop then place in fridge 2. To bake- remove from fridge and bake at 325 for minutes in convection oven a. Outside should be golden brown and center should be slightly pale 3. Display 12 cookies 1. External appearance a. Color, shape, volume 2. Internal appearance a. Crumb, structure, distribution of chocolate chips 3. Taste a. Flavor, mouth feel, texture, after-taste, moisture Page 8

9 Items to present for Judging: o 6 each vol au vants o 2 unfilled o 4 filled with pastry cream, garnished with berries, dusted with powdered sugar o 1 each o 1 each o 1 pan 9-inch Raw Pie Dough with Fluted Edge 9-inch Banana Cream Pie Extra pastry cream, chilled (if leftover) o 12 each o 1 each o 12 each 2 oz. Blueberry muffins with streusel ¼ sheet decorated cake Chocolate chip cookies Page 9