BC Chefs' Association Culinary Competition May 25 th, 2013 at EAT! Vancouver 1
Introductions Culinary Rules Committee To make culinary competitions fair to all participants, either for the first time or experienced competitors, it was necessary to clearly identify rules and criteria for each category. Also to remove as much as possible the unknown factors: what the judges may or may not be looking for; the unwritten rules; encouraging subjectivity and interpretation for both competitor and judges. Culinary competitions represent the opportunity to experiment with new ideas and products; gather and share concepts; raise the level of professionalism for individuals and the industry. It is also an opportunity to showcase the foodservice industry to the general public. With specific and measured judging criteria; standardized competition rules and scoring; BC Chefs Association approved judges for sanctioned Cold Culinary Competitions; the competitors may now expect a more consistent level of judging. The focus of the competition is on the competitor to follow all the guidelines from the size of your menu description cards to the correct portion size of your entry. It is also important to note that continuous refinement and improvement of the competition process requires clear communication with the competitors, judges and organizers; meanwhile, making the experience meaningful and relevant to the needs of today s hospitality industry. 2
Dear Colleagues, The BC Chef s Association and Eat Vancouver are proud to host and sponsor a Culinary Art Show and Competition on May 25th, 2013. The event is held in conjunction with Eat Vancouver, Food + Cooking Festival at BC Place Stadium. We extend a sincere invitation to all culinarians to showcase their talent and to participate at the competition. The Show will be open to the public and the media, bringing valued exposure to our industry and Association. The Competition is sanctioned by the BCCA and its rules. All competitors must adhere to the BCCA rules and criteria, visit the Eat Vancouver website ( www.eat-vancouver.com ) or BCCA website (www.bcchefs.com) for the complete competition rules and registration information. The competition will feature cold display categories only. The categories are as follows: College and High School Students - Entry Fee per Category $ 20.00 Category B - 3 Individual Plated Appetizers (1 vegetarian, 1 fish, 1 meat) Category D - 2 Individual Plated Entrées (of your choice - 2 different methods of preparation) Category E - 3 Course Casual Lunch Menu for 1 Person (appetizer, entrée, dessert) Category H - 1 Platter of Finger Food (5 cold varieties or 5 hot varieties) Novice and Professionals - Entry Fee per Category $ 40.00 Category A - Restaurant Platters (1 vegetarian entrée platter for 2, 1 meat entrée platter for 4) Category B - 6 Individual Plated Appetizers Category C - 1 Banquet Platter ( hot or cold, serving 9 people) Category D - 4 Individual Plated Entrées Category E - 3 Course Casual Luncheon for 1 Person Category F - 5 Course Gala Dinner for 1 Person Category H - Finger Food Platters (5 hot varieties and 5 cold varieties) Category L5- Fat, Tallow, Butter or Cheese Showpiece Category L7- Fruit or Vegetable Showpieces / Carvings The above mentioned categories are all for individual competitors. You are encouraged to enter more than one category. Upon request we are glad to accommodate a Team Entry. A Team Entry consists of three members, one Team Chef, one Apprentice and one acting Pastry Chef. The Team will have to prepare 1 Banquet Platter (category C, hot or cold), 1 Gala Dinner (category F) and 6 Plated Desserts (category G). All cheques for the registration must be made payable the BC Chefs Association. Please use one registration form for each entry. Your registration must be received with payment by May 6 th, 2013. Space is limited so register early. See page 5 for further instructions. 3
Table of Contents Subject Page # Introduction 2 Message from Show Chairman 3 Registration Information 5 Judging Guidelines. Professional Techniques and Skills Presentation Nutritional Composition Composition Judges Adjustment Sample Score Sheet 11 Competition Time Table 12 Nice to Know and Need to Know 13 Category A Restaurant Platters 14 Category B Individual Plated Appetizers 15 Category C Banquet Platter, Hot or Cold C1 Cold Platter Cold Platter Layout C2 Hot Buffet Service 7 8 9 9 10 16 17 18 Category D Individual Plated Entrées 19 Category E Casual Luncheon 20 Category F Gala Dinner 21 Category G Individual Plated Desserts 22 Category H Show Platters 23 Category I Decorated Theme Cakes 24 Category J Wedding Cakes 25 Category K Petit Fours 26 Category L Showpieces 27, 28 4
BC Chefs Association Culinary Competitions: Host City: Vancouver, BC Date of Competition: Saturday, May 25 th, 2013 Location: EAT! Vancouver Festival at BC Place Stadium Rules & Conditions 1. Entries Competitors must complete an entry form for EACH ENTRY and send to the Registration Chairperson at the address shown by the closing date. Entry forms are available on request or, they may be photocopied from the enclosed original. Chairperson: Boban Kovachevich Address: P.O. Box 2007 Main Post Office City: Vancouver, BC, V6B 3P8 Phone: 604 786 1340 Email: chefbobank@gmail.com 2. Entry Fee Each completed entry form must be accompanied by the correct entry fee. Several completed entry forms with one total fee is acceptable. Entry fee per entry: please see application form 3. Closing Date The closing date for all entries is May 6, 2013. All competed entries for cold display received on or before closing date will be automatically accepted. Some categories may have limited registration; therefore it is in the competitor s best interest to apply as early as possible. 4. Professional Integrity It remains the responsibility of competitors to assure the judging panel that their work is unaided, bona fide and is presented within the spirit of fair competition. Competitors are required to declare that entries for the cold display categories 5
have not been entered or displayed in any previous competition. Maximum point deductions will result for any professional integrity issue. 5. Competition Classification All entries will be judged equally, using the same guidelines and criteria. Competitors may select one of two classes compete in: Novice any person regardless of age, gender or experience may enter any category. It is recommended that persons with little or no experience in culinary competitions begin in this class. Handicap points will be awarded to competitors in this class. A handicap of 3 points will be awarded to all competitors scoring between 24 and 31 points. A handicap of 2 points will be awarded to all competitors scoring 32 points or more. Professional any person regardless of age, gender or experience may enter any category. Fill in appropriate classification on your entry form. 6. Delivery of Cold Salon Exhibits All competitors must report to registration booth upon arrival. All exhibits must be presented at the time stated for the number of days specified. See competition timetable. Competitors must place entries for judging in the place allocated. 7. Security of Exhibits and Dishes All reasonable care will be taken for the security of exhibits, dishes and equipment; the salon committee will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. 8. Removal of Exhibits and Dishes All exhibits must be removed at the time stated in the competition timetable. The Salon Committee reserves the right to remove and destroy any exhibit remaining after such time or to remove any exhibit deemed to be unhygienic or below standard. 9. Judging The judging panel is comprised of established culinary professionals. To qualify as a judge the person must have won Gold and or Silver medals in all of the following competitions: local, national. They must be a member in good standing of the BCCA; they must display exemplary fairness and impartiality when representing the BCCA as culinarians judge. The person 6
acting as a judge must have competed or have been part of a judging panel within the last five years. To maintain a consistent level of judging for every show, judges will not be made aware of which competition class the competitors have entered. 10. Results Results will be posted as soon as possible after judging is completed. Competitors are encouraged to speak with the judging panel for a critique of their work at the appointed time. See competition timetable. 11. Award Presentation Individual awards will be presented daily, along with best of category prizes where applicable. See competition timetable for time and place. 12. Salon Committee The salon committee reserves the right to rescind, modify or add to any of the rules and conditions. Their interpretation of the rules and categories is final. They al reserve the right to limit the number of entries, or to cancel any category at their discretion. No exhibit will be accepted after judging has commenced in any class. 13. Award of prizes Judges will award scores on standards achieved. All entries, regardless of class, will be judged at the same level. Where the standard is not reached, no award will be presented. Accompanying certificates will identify competitors competition class as Novice of Professional. Gold Award 36 40 points Silver Award 32 35 points Bronze Award 28 31 points Certificate of Merit 24 27 points 7
Professional Techniques and Skills - () Judges will be looking for professional techniques and skills that include: cutting, cleaning, slicing, cooking, molding, carving, layering, assembling, piping, decorating, glazing and any aspect of the entry that includes uniform workmanship or manual dexterity. Each entry must show a proficiency of skills and cooking techniques with a variety of mediums. To maximize point totals in this section, competitors will display practical/feasible presentations to serve a minimum of 20 people following today s food and labor cost standards. As well, a degree of difficulty evident with high-quality preparation; cooking and presentation skills; and clean and hygiene practices. Deductions will be made for the following infractions: (Severity of deduction up to the discretion of individual judges) incorrect or sloppy cutting, cleaning and slicing improper cooking or baking poor workmanship uneven layering broken or damaged entries use of artificial or industrially processed foods dry, cloudy or bubble filled glazes and gels inconsistent thickness of glazes and protective gels disproportional or repetitious entry components failure to provide uniform entry components where required improper handling, care, storage and craftsmanship of materials sloppy, uneven, piping and decorating skills impractical and non-feasible presentations for 20 people following today s food and labour standards failure to comply with category requirements Judge s Adjustment 8
Presentation and Service- () Judges will be looking for visually appealing presentations that show originality, creativity and innovation. Each entry must show a proficiency of skills using: contrasting or complementary colors, shapes, flavours, sizes and with a variety of mediums while maintaining consistent portion sizes. Service is an important consideration in the overall presentation. Would the food preparation staff be able to prepare this dish in a cost effective and efficient manner? Would sever staff with an average amount of experience be able to bring the dish to a table in the same condition that it left the kitchen in? To maximize point totals in these section competitors will show clean, attractive, harmonious layouts for all entry components and categories Deductions will be made for the following infractions: (Severity of deduction up to the discretion of individual judges) inconsistent portioning disproportional sauce and garnishing to main piece direct plagiarism from culinary publications unappealing presentations disproportional carvings and sculptures inappropriate serving ware failure to comply with category requirements Judge s Adjustment Nutrition/Composition () Judges will be looking for a competitor s understanding of healthy eating using Canada s Food Guide to achieve variety, moderation and balance as they relate to eating. Each entry will reflect today s market trends by reducing fats and incorporating high-fiber foods to present balanced meal options. To maximize point totals in this section, competitors will use a variety of foods from the four food groups. Therefore, presenting a healthy nutritional composition with different tastes, textures and colors. Each food group is essential because it provides its own set of nutrients. Grain Products + Vegetables & Fruits + Milk Products + Meat & Alternatives = Healthy Eating (Nutritional Composition) Deductions will be made for the following infractions: not including 3 of the 4 key food groups for each presentation failing to make low fat choices, or excessive use of fats in dressings and sauces (reduce fats without loosing nutrients) failing to include high-fiber foods such as whole grains, cereals, fresh fruits, vegetables and legumes and grains 9
Composition () For categories I, J, K, L nutritional composition will be replaced with Composition. Judges will be looking for competitor s ability to bring together and arrange the various parts or elements required to complete an entry. To convey a thought, feeling or artistic expression and presented in a manner of good taste, where public viewing in a restaurant or hotel lobby would be appreciated. Deductions will be made for the following infractions failure to organize or group the different parts of a work of art to achieve a unified whole failure to carry a theme through various components disregarding potential salability of the product (would any one want to buy this display) direct plagiarism of known works or previously displayed pieces Judges Adjustment Each entry is presented from the unique perspective of the competitor, subject to their interpretation of the guidelines, criteria, and artistic impression making competitions subjective for competitor and judge alike. To allow for subjectivity, points from each category are allotted for Judge s Adjustment. If judges choose to a award any points in this area, a brief comment must accompany this adjusting entry. We hope this will encourage better communication between judges and competitor and bring to light any areas not included in this package. See judges score card. Each competitor begins with 40 points: for each set of criteria, a minimum of one point may be deducted (no half points) per infraction. If in the judge s opinion the infraction is severe, additional points may be deducted. 10
Score Sheet Categories A - L Category Entry Number First Impression 10p Techniques & Skills 10p Presentation & Service 10p *Nutrition/Composition 10p Total Maximum 40p Judges # (Initial) Gold Silver 36-40 32-35 Bronze Diploma 28-31 24-27 *Note: For wedding cakes and showpieces nutrition does not apply. Grading is on composition only 11
Competition Time Table - May 25, 2013 -Doors open to competitors for display set up 7:00 am -End of display set up, all competitors must leave 8:45 am -Judging begins 8:45 am -Doors open to public 11:00 am -Tent carts to identify name of competitor & establishment will be placed next to exhibit 11:00 am -Judging results will be posted 11:30 am -Critique with the Judges 11:30 am- 1:00 pm -Awards ceremony 1:00 pm -Removal of exhibits TBA 12
Nice to Know and Need to Know All foods should be cooked to an edible degree of doneness. All foods displayed cold must be coated and protected with food coating gel or aspic. In general 3 coats of gelatin (glazing gelatin - 125 grams and up of gelatin per liter of water) will sufficiently protect entry components for the duration of the show day, depending on local conditions. Factors that affect glazed product quality are humidity and acidity. Adjust gelatin strength accordingly. Exempt from gelatin coating are the following flour based products: pie dough, filo, puff pastry, crackers, tulip, etc. Other products that are exempt from gelatin coating: chocolate and sugar garnishes, pastillage, cream rosettes, berry stems (strawberry tips, currant stems), smoked and dried meat products (jerky), nuts, exposed bones (lamb chops). Acceptable commercially processed products: edible jells, glazes, fondants, subtle food coloring for fondants, royal icing, marzipan and sugar work. Exposed bones should be white, clean and lightly oiled. Sprig-type herbs such as rosemary and thyme should be lightly oiled. Food-grade lacquer is permitted for petit fours, fondants, chocolate showpieces only, sugar, marzipan, cheese, pie dough, filo, puff pastry, crackers, and tulip base products. Nuts, smoked and dried meat, and fish products can be lightly oiled. Sauces served in sauce containers should have a thin layer of glazing gelatin or water on top to prevent drying. Buffet platters must have a thin layer of clear glazing gelatin set on the bottom of the platter. Fish will not be served directly on silver. To prevent discoloring serve fish on glazing gelatin, canapé base etc. (Hot buffet served cold, Category C2) 13
Category A Restaurant Platters A complete entry will include: 1entrée platter for 2 persons to be ovo-lacto vegetarian (without meat, allowing the use of eggs and dairy), 1 entrée platter for four persons, to include meats as the main protein The main pieces of each platter must reflect two different styles of preparation, e.g. braised, roasted, poached etc. Every effort should be made to select a main piece of protein element that reflects its total use on the platter, e.g. roasted duck breast and braised leg. However, this is not mandatory. It is also important that all pieces such as ends should be presented on a platter. Edible portion weight should not exceed 250-300 grams per portion. 40% of portion size should be animal or other protein. The remaining 60% shall include starch, vegetable, sauce and garnish. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially made products such as: pastry shells, bacon bits, pre-stuffed meats (stuffed chicken breast), processed vegetables, chateau potatoes, coined carrots etc. You must use a variety of preparation methods and ingredients. You must show uniformity in size and weight of each entrée portion while displaying innovative presentation. Refer to judging guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 14
Category B Individual Plated Appetizers 6 Varieties, single serving Complete entry may include either hot, cold or a combination of both Edible portion size to a maximum of 150 grams per portion. For a complete entry you are required to prepare 1 of each of the varieties listed: Meat Fish or Shellfish Game or Exotic Poultry Vegetarian Lacto-Ovo (allowing eggs and dairy) Fruit or Cheese Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially processed products such as: pastry shells, bread sticks, pre-stuffed meats (stuffed chicken breast) etc. Each appetizer should be visually proportionate to the other. You must use a variety of preparation methods and ingredients. You may not display more than 2 items cooked the same way. 2 grilled items, 2 sautéed etc. Refer to Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 15
Category C Banquet Platter Hot or Cold Choose One: Category C1 - Cold Buffet for 9 servings Category C2 - Hot Buffet for 9 servings Category C1 - Cold Platter Entries should be displayed on the appropriate sized platter: china, silver, mirror, ceramic, glass etc. Meat, Fish, Poultry Or Vegetarian Banquet Platter Must include 3 main pieces: pate, terrine, paupiette or whole muscle. With 1 variety of garnish for each piece: carved or turned vegetables, vegetable mousses, pastry items, brioche, vol-au-vent etc. You must use 3 different methods of preparation and presentation for each of your main pieces and garnishes: cooking methods, ingredients and shapes etc. All main pieces and garnishes should be proportionate to each other. Terrines, pates, galantines and whole muscle must be large enough for 13 portions. Portion #1 for single serving. Portion # 2, 3, 4, 5, 6, 7, 8, 9 sliced and arranged on a platter Portion #10, 11, 12, 13 un-sliced and to be displayed whole as an endcut supplement* If sauces are used they must be served in a sauce container beside the display platter with approximately 20mL per person for 6. There must also be 1 plate prepared as a main course single serving: The maximum individual portion weight should not exceed 250 300 grams. 1 portion of each main piece, accompanying sauce and garnish. Sauce for individual portion will be no less than 20 ml per serving. 60% of portion size must be animal or other protein the remaining 40% will include starch, vegetable, sauce, garnish, etc. Please Note: A cold buffet platter is considered as part of a buffet. In a restaurant situation you would supplement your main course with a selection of salads, breads etc. For this category the proportions of animals and other proteins are reversed with vegetables, starches etc. *Supplement additional portions should they be required as in a buffet situation. 16
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Category C2- Hot Buffet Service (New Category) 7 portions, displayed cold Meat, Fish, Poultry Or Vegetarian Buffet 6 portions including sauce and garnish must be presented cold in chafing dish, réchaud or on appropriate ceramic or china (fish may not be served directly on silverware, other materials are fine) Must include 2 hot entrée items with complementary sauce and garnish, (e.g. chicken breast and sauce, vegetable filled cannelloni) A minimum of 1 starch per entry A minimum of 2 vegetables per entry (e.g. broccoli, stuffed tomato, turned carrot etc.) Additional sauces may be served in a sauce container beside the display platter with approximately 20mL per person for 6. 1 portion to be presented as an individual serving. It should not exceed 250 300 grams in weight including garnish and sauce Sauce for individual portion will be no less than 20 ml per serving. 40% of portion size must be animal or other protein, the remaining 60% will include starch, vegetable, sauce, garnish etc. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially processed products such as: pastry shells, bread sticks, pre-stuffed meats, processed vegetables, chateau potatoes, coined carrots, etc. You must use a variety of preparation methods and ingredients Each portion should be uniform in size, weight and visual appearance. Refer to Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 18
Category D Individual Plated Entrées 4 varieties, single serving Complete entry may include either hot, cold or a combination of both 1 entrée must be Lacto-Ovo vegetarian (allowing the use of eggs and dairy) You must use 4 different methods of preparation and identify them in your menu description: braising, roasting, poaching, sautéing, grilling etc. Edible portion for each entree must not exceed 250-300 grams in weight including sauce. 40% of portion size must be animal or other protein, the remaining 60% will include starch, vegetable, sauce, garnish etc. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially made products such as: pastry shells, bacon bits, pre-stuffed meats, processed vegetables, chateau potatoes, coined carrots etc. You must use a variety of preparation methods and ingredients. You must show uniformity in size and weight of each entrée portion while displaying innovative presentation. Refer to judging guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 19
Category E Casual Luncheon 3 courses for 1 person. Must include 1 appetizer or soup, 1 entrée, 1 dessert. Total edible weight should not exceed 500 600 grams for 3 courses. For additional information and portioning see appetizers, entrées and dessert categories. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially made products such as: pastry shells, bacon bits, pre-stuffed meats, molded chocolate cups, processed vegetables, chateau potatoes, coined carrots etc. You must use a variety of preparation methods and ingredients. You must follow correct portioning and criteria from appetizers, entrées and dessert categories while displaying innovative presentation Refer to Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 20
Category F Gala Dinner 5 courses for 1 person. Menu should be designed for an upscale function but practical for a banquet of 20 persons. Must include cold appetizer, soup, hot appetizer, 1 main course, 1 dessert. Lacto-Ovo Vegetarian (allowing the use of dairy and egg products). You may choose to present all five courses as a vegetarian entry. Total meal weight should not exceed 600 700 grams. For additional information and portioning, see appetizers, entrées and dessert categories. You may not display more than 2 items cooked the same way. 2 grilled items, 2 sautéed etc. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially processed products such as: pastry shells, bacon bits, prestuffed meats, molded chocolate, processed vegetables, chateau potatoes, coined carrots etc. You must use a variety of preparation methods and ingredients. You must follow correct portioning and criteria from appetizers, entrées and dessert categories while displaying innovative presentation. Refer to general Judging Guidelines and read carefully. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 21
Category G Individual Plated Desserts 6 Varieties single serving. Complete entry may include either hot, cold or a combination of both. All desserts will be presented cold. You must use 6 different methods of dessert preparation: ice cream, pies, tarts, cakes, individual molded desserts, baked items etc. Garnishes must show a range of skills in a variety of mediums, such as: chocolate, marzipan, sugar, tulip, royal icing, etc. DUPLICATION NOT RECOMMENDED Dessert portion must not exceed 100-120 grams. Fruit will be considered part of your desserts total weight. Sauce will not constitute less than 15% of total weight, for desserts using sauce. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially processed products such as: sugar or chocolate decors, mixes, cakes and sponges. You must use a variety of ingredients and preparation methods. You must show uniformity in size and weight of each variety. Fine, delicate, and precise workmanship. Refer to general Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 22
Category H NEW Show Platters (Finger foods, tapas and or snacks) Platter #1 5 varieties, 6 portions of each, cold finger foods, tapas and or snacks displayed cold. Platter #2 5 varieties, 6 portions of each, hot finger foods, tapas and or snacks displayed cold. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially made products such as: pastry shells, bacon bits, pre-stuffed meats, processed vegetables, chateau potatoes, coined carrots etc. You must use a variety of preparation methods and ingredients. You must show uniformity in size and weight of each snack portion while displaying innovative presentation. Refer to judging guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Nutrition/Composition 23
Category I Decorated Theme Cakes 3 varieties each for 8 persons You have a free choice of theme for all cakes and each cake must represent a different theme: Birthday, Anniversary, Easter, Animated or Super Hero characters, Halloween, etc. You must remove one slice from each cake and present plated as an individual portion, with complementary sauce and garnish, beside the corresponding cake. The 3 cakes will each have a different preparation & method: fruit cake, pound cake, Genoise, angel food, ice cream cake, combination layer cakes etc. Filling: mousse filling, buttercream, and custard etc. Shape: Log shape, round, square, etc. All to be proportionate in size. There must be no duplication in the above. Additional thickening of fillings suggested to add stability to entire cake. Must stand for the duration of your display day. Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially processed products such as: sugar and chocolate decors, cake mixes etc. You must use a variety of preparation methods and ingredients with no duplication. You must show uniformity in layering and size, precise piping and decorating skills. Masking or coating must be smooth and free of ridges or wrinkles. Skirting or edging must be uniform around the cake. Decorations must be delicate, uniform and in proportion to the cake. Make clean cuts to showcase individual portions and interior of whole cake. For additional information of individual portion serving see Individual Dessert Category. Refer to general Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Composition 24
Category J Wedding Cakes Must consist of only 2 layers/tiers in any configuration and any shape. Maximum display area 61 x 61 x 92 cm H. (24 x 24 x 36 H) Permitted items: artificial cakes, supports such as pillars, glassware, cake stands, floral wires, tape and stamens. Artificial decorations not permitted: ribbon, artificial flowers, tuile, cake tops, fountains etc. Some suggested materials for decorating wedding cakes: rolled fondant, royal icing, chocolate, sugar, plastic chocolate, marzipan etc. Judging Criteria All decorations must be hand made from raw ingredients. Deductions will result from the use of non-permitted items. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing. You must show proficiency in making decorations such as flowers and ribbons. They must be delicate, natural looking with eye pleasing colors. Skirting or edging must be uniform around cakes in size and spacing. Refer to general Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Composition 25
Category K Petit Fours 5 varieties, 9 of each Complete entry must consist of : 1 variety petit four glace 1 variety petit four sec 1 variety chocolate, not molded, e.g. truffle, mint patty etc. 2 varieties of your choice functional serving container You must also include 1 display item made from edible material to be used as a functional serving container: chocolate box, pastillage dish, sugar basket, chocolate slab, etc. Internal support permitted but must not be visible. Displayed on, in, or around the container 1 of each petit four variety cut open. This allows judging panel to view interior layering and workmanship The remaining 40 pieces should be displayed by variety on appropriate serving ware: silver, mirror, crystal, china etc. Each petit four variety should be proportionate in size to the others. The maximum weight should not exceed 25grams. Garnishes must reflect a variety of techniques: sugar, marzipan, chocolate, tulip etc. DUPLICATION NOT RECOMMENDED Judging Criteria All components must be hand made from raw ingredients. Deductions will result from the use of commercially processed products such as: sugar and chocolate decors, ribbon, artificial flowers and stamens etc. Stamens could be used for the serving container but not as petit four garnishes. You must show a variety of preparation methods and ingredients. You must show uniformity in size and weight of each petit four. All pieces of each variety must look the same. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing. You must show proficiency in making decorations such as flowers and ribbons. They must be delicate, natural looking with eye pleasing colors. Skirting or edging must be uniform in size and spacing. Refer to general Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression Professional Techniques and Skills Presentation and Service Composition 26
Category L Showpieces All showpieces must be made of edible material, but not intended for consumption. Internal artificial supports are permitted, but must not be visible. Maximum display area of 76cm x 76 cm (30" x 30") unless otherwise indicated. Showpieces may contain a variety of mediums. They will be judged in their predominant ingredient category. To maximize point totals in this category, competitors will display a high degree of difficulty, artistry, and workmanship. Category L1 - Chocolate Showpieces Competitors own choice of subject that may include works that are purely artistic or functional in construction. Any configuration that is predominantly chocolate will be displayed within an area of 76cm x 76cm (30" x 30"). An exhibit of chocolate may include any combination of these techniques or forms: carved, modeled, sprayed, plastic chocolate or cocoa painting etc. Category L2 - Sugar Showpieces Competitors own choice of subject that may include works that that are purely artistic or functional in construction. Any configuration that is predominantly sugar will be displayed within an area of 76cm x 76cm (30" x 30"). An exhibit of sugar may include any combination of these techniques or forms: poured, pulled, blown, croquant, or nougatine etc. Category L3 - Pastillage, Royal Icing or Floral Sugarcraft Showpiece Competitors own choice of subject that may include works that are purely artistic or functional in construction. Floral wire, tape and stamens may be used. Any configuration that is predominant of these mediums will be displayed within an area of 76cm x 76cm (30" x 30"). An exhibit of this category may include any combination of these techniques or forms: piped, formed, carved, or shaped etc. Category L4 - Marzipan Showpiece Competitors own choice of subject that may include works that are purely artistic or functional in construction. Any configuration that is predominantly marzipan will be displayed within an area of 76cm x 76cm (30" x 30"). An exhibit of marzipan may include any combination of these techniques or forms: carved, modeled, airbrushed, figurines, relief sculptures, etc. Category L5 - Fat,Tallow, Butter or Cheese Showpiece Competitors own choice of subject that may include works that are purely artistic or functional in construction. 27
Category L5 (continued) - Fat,Tallow, Butter or Cheese Showpiece Any configuration that is predominant of these mediums will be displayed within an area of 76cm x 76cm x 121cm H. (30" x 30" x 48" H). An exhibit of in this category may include any combination of these techniques or forms: figurines, three dimensional sculptures, relief sculptures etc. Category L6 - Ice Showpieces Competitors own choice of subject that may include works that are purely artistic or functional in construction. You must supply your own drip pan for ice sculptures. Any configuration of this medium will be displayed using a maximum of 3 standard blocks of ice An exhibit of this category may include any combination of these techniques or forms: figurines, three dimensional sculptures, relief sculptures etc. Category L7 - Fruit and Vegetable Showpieces Carvings Competitors own choice of subject that may include works that are purely artistic or functional in construction. Any configuration of this medium will be displayed within an maximum area of 76cm x 76cm (30" x 30"). An exhibit of this category may include any combination of fruits and/or vegetables composed as a table or buffet showpiece. Category L8 - Bread Display Must include: 1 edible center piece 3 varieties, 3 of each for a total of 9 leavened bread products. Must include 3 different styles, shapes & flavours. 2 varieties, 6 of each for a total of 12 individual products, e.g. hot cross buns, crusty rolls quick breads etc. 2 varieties, 6 of each for a total of 12 laminated products, e.g. croissants, danish, puff pastry goods etc. Judging Criteria All components must be hand made. Deductions will result from the use of: commercially available molds, sugar and chocolate decors, ribbon, artificial flowers etc. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing. You must show proficiency in the medium of your choice. Refer to general Judging Guidelines and read carefully. Failure to follow guidelines and criteria will result in point deductions. First Impression3 Professional Techniques and Skills Presentation and Service3 10 poi 28