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1 Bakery Formulas For the SkillsUSA CA Commercial Baking Contest Post-Secondary Division For Distribution 2014 The Test Contestants will prepare a total of five products selected by the Commercial Baking Technical Committee from the following categories Standard The 2014 Test Quick Breads (No Yeast) Yeast Dough Cookies Basic Cake Decorating Pie and Pie Crust Pastry 1. Banana Muffins 2. Challah (braided bread) 3. Snickerdoodle Cookies 4. Decorate Cake 5. Cherry Pie *Competitors will be given 4 hours to complete the contest *Resume required to be turned in at Orientation *Written test will be given at the Orientation *If contestant leaves before clean-up is complete and final roll call is taken, contestant will be disqualified from the competition
2 1. Quick Bread Banana Muffins 7¼ oz flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 4 oz sugar 2½ oz oil 2 eggs ½ tsp vanilla 2 bananas, smashed Procedure: Muffin Method 1. Sift dry ingredients together, set aside 2. Mix remaining ingredients in separate bowl, add to dry ingredients 3. Mix only until batter comes together 4. Portion into 12 lined muffin cups 5. Bake at 350 o for mins or until done 6. Once cool, present all muffins on provided white plate 1. External appearance a. Shape, color, volume 2. Internal appearance a. Crumb, structure 3. Taste a. Flavor, mouth feel, after-taste, moisture I:\2014 Contest from TC Meeting\Comercial Baking\State\Commercial Baking PS Project-state 2014.docPage 2
3 2. Yeast Dough Challah 6 oz water, warm ¾ oz yeast 16½ oz bread flour 1¾ oz sugar 1½ tsp salt 5 egg yolks 1¾ oz oil Egg wash 1 egg 2 Tbsp water Procedure: Straight dough method 1. Place yeast and water in mixer bowl, let sit for 5 minutes or until bubbly 2. In a separate bowl, whisk together yolks and oil 3. When yeast is ready, add yolks and oil to mixer bowl then add remaining ingredients 4. Mix on low speed until dough forms (use dough hook), then increase speed to medium and mix for minutes 5. When dough is ready, remove from bowl and divide into 4 even sections 6. Roll 3 sections into strips and braid dough 7. Use 4 th section to create dinner rolls (1 oz each) 8. Place on parchment lined cookie sheet, egg wash 9. Proof for 30 minutes 10. Egg wash again 11. Bake braided bread at 400 o for 30 minutes or until golden brown 12. Bake dinner rolls at 400 o for minutes or until golden brown 13. Once cool, present on provided white plate 1. External appearance a. Color, symmetry of braids, volume, shape, symmetry of rolls 2. Internal appearance a. Structure, proper proof, tunneling 3. Taste a. Flavor, aroma, after-taste, texture, moisture I:\2014 Contest from TC Meeting\Comercial Baking\State\Commercial Baking PS Project-state 2014.docPage 3
4 3. Cookies Snickerdoodles 2 oz shortening 2 oz butter 4¼ oz sugar 1 egg 6½ oz flour 1 tsp cream of tartar ½ tsp baking soda 1/8 tsp salt Cinnamon Sugar 2 oz sugar 1 Tbsp cinnamon Procedure: Creaming Method 1. Sift dry ingredients, set aside 2. Cream shortening, butter and sugar in mixer 3. Add egg, mix 4. Add dry ingredients in stages 5. Portion dough 6. Roll in cinnamon sugar before baking 7. Bake at 350 o for minutes or until golden brown 8. Once cool, present all cookies on provided white plate 1. External appearance a. Color, shape, consistency of size 2. Internal appearance a. Color, volume, structure 3. Taste a. Flavor, mouth feel, texture, after-taste, moisture I:\2014 Contest from TC Meeting\Comercial Baking\State\Commercial Baking PS Project-state 2014.docPage 4
5 4. Cake Decorating Each student is provided one 8 round cake and white icing. Cake Order Customer Name: Ms. Sarah Jones Phone: Day Wanted: Sunday Date Wanted: 4/27/14 Time Wanted: 8:00AM Size: 8 round, split and filled with red jelly filling. Fillings are provided. Icing: Whipped icing frosting Colors: Pink roses, green leaves, pink inscription, white border Flower Type: Spray of roses- 3 to 5 Inscription: Congratulations Mom Special instructions: 1. Use whipped topping for frosting the cake. Scale no more than 1½ lbs 2. DO NOT use more than 8 oz of filling 3. Use provided buttercream for roses. Scale no more than 8 oz 4. Pipe a white top and bottom border of your choosing 5. DO NOT comb sides 1. Frosting a. Thickness, symmetry, smoothness 2. Border a. Size, uniformity of design 3. Inscription a. Color, spacing, legibility, spelling, size 4. Internal appearance a. Symmetry of cake layers, thickness of filling I:\2014 Contest from TC Meeting\Comercial Baking\State\Commercial Baking PS Project-state 2014.docPage 5
6 5. Pie and Pie Crust Pastry Commercial Baking Pie dough 14¼ oz flour 1 ½ tsp salt 10½ oz shortening 4½ -6 oz water, cold 3 cups cherry pie filling Procedure: Rubbed Dough 1. Mix flour and salt in large bowl 2. Add shortening to flour, mix to pea-size 3. Add water to form dough 4. Divide dough in 3 5. Label and refrigerate at least 30 mins before rolling out 6. Use one portion to line a pie tin and flute the top edge DO NOT BAKE 7. Use the other two portions to make a double crusted cherry pie using the cherry pie filling provided a. Upper crust must be a lattice top 1. Unbaked crust a. Thickness of bottom crust b. Fluting uniformity-design, height and thickness 2. Baked crust a. Flakiness of crust b. Visual appeal-color, design I:\2014 Contest from TC Meeting\Comercial Baking\State\Commercial Baking PS Project-state 2014.docPage 6
Post-Secondary Division
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