26 TH ONTARIO TECHNOLOGICAL SKILLS COMPETITION WATERLOO, ONTARIO TUESDAY, MAY 5, 2015 SECONDARY CULINARY ARTS Test Project TECHNICAL CHAIRS: Steve Benns (Technical Co-Chair) Tyrone Miller (Technical Co-Chair) steven.benns@flemingcollege.ca tyrone.miller@wcdsb.ca TECHNICAL COMMITTEE MEMBERS : David Franklin (Head Judge - Kitchen) Olaf Mertens (Head Judge - Tasting) Brent Coakwell (Technical Advisor) Hans Sell (Industry Liaison Corporate Equipment) Robert Chick (Culinary Advisor) Mike Magda (Region of Waterloo Liaison) Robert Villeneuve (Industry Liaison Corporate Foodservice) Christopher Ennew (Industry Liaison - Commercial) Sebastian Cugno (Health & Safety Representative) Stanley Zerdin (Shop Master - Post Secondary) Pat Nixon (Shop Master - Secondary) Steve Benns & Tyrone Miller Page 1 of 14 Culinary Arts Contest
General Information Important: This test project is based on the scope document for the Ontario Technological Skills Competition. It is important for all participants to review the Scope Document. Many general instructions are only included in the Scope Document. This test project is information about the contest itself, whereas the scope document will inform on such topics as material to bring, equipment on site etc. To be well informed about the contest, consult the scope found at http://www.skillsontario.com/index.php/en/students/scopes-secondary If you have questions, please contact Technical Chair Steve Benns at steven.benns@flemingcollege.ca Prepare and present a three course menu comprised of an Appetizer, Main Course and Dessert for three (3) people (3 portions). Common food items will be available in limited amounts. They will include dry goods, fine herbs, spices, and stocks. Common table items will be outlined in the "Common Food Table Secondary document. The Technical Committee reserves the right to limit quantities of ingredients to any single competitor. You will be marked according for over-use of products. Competitors must submit a menu which is carefully hand written or typed, providing appropriate terminology and descriptors of the cooking methods and the ingredients used. Do not include your name or your school (board) name on the menu. The competition schedule for the competition is to be followed exactly, both for the work schedule and for service times. During the contest, all communications between candidates and persons outside the site are not permitted. If a candidate must leave the site, the Technical Chair must be advised. All questions regarding the contest must be directed only to the Technical Committee Chair. Steve Benns & Tyrone Miller Page 2 of 14 Culinary Arts Contest
Competition Schedule: Secondary, Culinary Arts Tuesday, May 5, 2015 Competitor Equipment Drop-off Secondary Orientation and Registration Set-up work station Competition Start Time Presentation of Competitor Menu Mandatory Lunch Break Presentation of Appetizer Presentation of Main Course Presentation of Dessert Cleaning & Packing Job Interviews will be scheduled Competitor Debriefing Competitors leave the site 7:30 a.m. 8:00 a.m. 8:30 a.m. 9:00 a.m. 9:30 a.m. 12:00 p.m. 12:15 p.m. 2:00 p.m. 2:05 p.m. 2:30 p.m. 2:35 p.m. 3:00 p.m. 3:05 p.m. 3:00 p.m. 3:15 p.m. 4:00 p.m. 4:15 p.m. There is a 5-minute window to present your product. There will be a 1 point-per-minute deduction for every minute of lateness up to 5 minutes; after which plates will NOT be accepted for judging Therefore the Main Course must be served from 2:30 p.m. to 2:35 p.m. (Considered on time). At 2:36 p.m. one point will be deducted per minute until 2:40 p.m. At 2:41 p.m. plates will no longer be accepted for judging. No plates will be judged after 3:11 p.m. Contestants may not leave the competition site until released by the head judge. Steve Benns & Tyrone Miller Page 3 of 14 Culinary Arts Contest
Module 1 Description Service Details Three Course Menu 6 hours kitchen time Prepare three (3) portions of the following three (3) course menu: Appetizer o Spinach & Ricotta Ravioli o Cream Sauce Main Course o Meatloaf o Demi Glace o Garlic Mashed Potatoes o Asparagus o Braised Red Cabbage Dessert o Pate a Choux filled with either Pastry Cream or Chantilly Cream o Chocolate or Sugar Garnish o Fresh fruit garnish o Fruit Coulis Skill 34 - Culinary Arts Service Temperatures for courses that are served hot must be a minimum of 50 C and should reflect industry standards. Three (3) plates of each coursed are to be presented, two (2) to the judges & one (1) plate for public display Service-ware will be provided for the menu, please refer to the Contest Scope Document for detailed information on the service-ware provided Appetizer Each plate must not exceed 227g Main Course Each plate must not exceed 450 g and should consist of: o Meatloaf - 180 g maximum o Demi Glace 60 ml maximum o Mashed potatoes - 100 g maximum o Asparagus 7 spears maximum o Braised Red Cabbage 75 g maximum Dessert Each plate must not exceed 227g Main ingredients required Special equipment required Recipes supplied by the Technical Committee A list of all ingredients available for this module will be included in the "Common Food Table Secondary document. No service equipment permitted other than that provided by the committee Please review contest description for equipment that will be available at the competition Steve Benns & Tyrone Miller Page 4 of 14 Culinary Arts Contest
For all plates, the presentation should be clean and reflect industry standards. Do not waste any food items; waste will be marked accordingly. Cooking methods and culinary terminology from the recipes stated in the menu must be respected and used to prepare the required dishes. Competitors are free to consult recipes during the contest. Three (3) plates of each coursed are to be presented, two (2) to the judges & one (1) plate for public display 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 RECIPES The recipes for this contest can be found in either of the following textbooks: "On Cooking Sarah R. Labensky et al, 5 th Canadian Edition Professional Cooking Wayne Gisslen, 8 th Edition Recipes were converted to approximately 4 portions by Technical Committee. These recipes are to be used to produce the requested menu items for the module. The recipes are intended as a guide, and should be adjusted as required to provide appropriate quantities, flavours, and correct seasoning. Although recipes are included in this contest project we recommend that you refer to one of the suggested textbooks. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed in the two (2) course menu. These textbooks also includes photographs, text and online content that illustrates proper and safe working techniques as well as important aspects of the menus preparation (e.g. cooking roux and veloute, pan searing, pan gravy, vegetable cookery and guidelines for plate presentations). Common and correct cooking practices should be respected and are encouraged. Where ingredients may be unavailable or out of season, appropriate substitutions should be made Note: Please refer to the Skills Canada National Competition (SCNC) Contest Description and Secondary Project for an example of the recipes developed by the National Technical Committee http://skillscompetencescanada.com/en/contest-descriptions- 2015/ Hyperlinks that are included in the provincial recipe package are sourced by Stanley Townsend, National Technical Chair for Skills Canada National Competition (SCNC). Steve Benns & Tyrone Miller Page 5 of 14 Culinary Arts Contest
Source: Professional Cooking Yield: 0.425 kg Fresh Egg Pasta : Flour, Bread 270 g Eggs 3 each Olive Oil 9 ml Salt 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 center 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 of 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 rest for at least 30 minutes. 5) Cut the dough into 3 to 5 pieces. Set the rollers of the 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 pas it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into the desired shapes and to cook. Note: See the either of textbooks for variations. Steve Benns & Tyrone Miller Page 6 of 14 Culinary Arts Contest
Ravioli with Spinach & Ricotta Filling Source: Professional Cooking variation of Ravioli with Cheese Filling Yield: 4 x 150 g uncooked Ricotta Cheese 180 g Parmesan Cheese grated 35 g Egg yolk 1 each Parsley chopped 7 g Nutmeg Salt Pepper White Fresh Pasta 400 g Variation: Spinach Cooked 100 g Onions Fine dice 50 g Garlic Minced 5 g : 1) Sweat the onions and garlic off until translucent. Cool and reserve. 2) Squeeze cooked spinach to remove all excess water. Chop spinach in a food processor until smooth and reserve. 3) Mix together the ricotta cheese, parmesan, egg yolk, spinach, parsley, seasonings and onion/garlic mixture. 4) Roll out the pasta into thin sheets 5) Over half of the pasta, make small mounds of cheese filling, about 15 ml each, arranging them in a checkerboard pattern 4-5 cm apart. 6) Lay the remaining pasta over the top and press down between the mounds of cheese to seal well. While doing this try to avoid sealing large air bubbles inside the ravioli. Note: if the pasta is fresh and moist, the layers will seal together if pressed firmly. If it is dry, moisten the bottom layer lightly between the mounds of cheese, using a brush dipped in water. Do not get the pasta too wet. 7) Cut the pasta apart using a pastry wheel. Check each piece to make sure that it is completely sealed. 8) Cook them immediately in boiling salted water, keeping them slightly underdone. Drain and rinse under cold water, drain, and toss with oil or melted butter. Spread in a single layer on a sheet pan and refrigerate. They can be reheated to order by sautéing them briefly in butter or oil or by dipping them in boiling water. 9) Serve with cream sauce. Steve Benns & Tyrone Miller Page 7 of 14 Culinary Arts Contest
Tomato & Basil Cream Sauce Source: On Cooking variation of Goat cheese ravioli in herbed cream sauce Yield: 0.375 litre sauce : 35% cream 500 ml Parmesan Cheese 50 g Basil Chiffonade 30 g Salt Pepper white Variation: Canola Oil 15 ml Shallots fine dice 20 g Garlic - minced 5 g Tomato - blanched, peeled, deseeded & diced small 1 each Butter 30 g Parmesan Cheese 50 g : 1) Sweat shallots and garlic in canola oil until translucent. 2) Add 35% cream and reduce by one-third to half and add the first parmesan cheese. 3) Add the tomatoes to the sauce and return to a simmer 4) Add the second parmesan cheese and butter. Remove from the heat and swirl in the pan to allow the cheese and butter to incorporate into the sauce 5) Add the basil and season with salt and pepper. Steve Benns & Tyrone Miller Page 8 of 14 Culinary Arts Contest
Meatloaf Source: Professional Cooking variation of Home-style Meatloaf Yield: 4 x 125 g portions Onions fine dice 80 g Celery fine dice 40 g Oil 10 ml Bread Fresh (bread crumbs) 60 g Milk 60 ml Beef Ground 625 g Egg 1 each Salt Pepper Black Variation Worcestershire Sauce 5 ml Thyme chopped 5 ml 1) Sweat the onions and the celery in oil until tender. Remove from the pan and cool thoroughly; Reserve. 2) In a large bowl soak the bread in the milk 3) Add the onions, celery, beef, eggs, Worcestershire, thyme, salt and pepper. Mix gently until evenly combined. Do not overmix. 4) Form the mixture into a loaf on a baking pan or fill loaf pans with the mixture. 5) Bake at 350 F for 1 to 1 ½ hours, or until done. Test with a meat thermometer for an internal temperature of 165 F. Notes: Additional seasoning & herbs may be added from the common table of ingredients. Let the meatloaf rest before serving or cutting into portions. Competitor may want to top the meatloaf with their version of Ketchup Steve Benns & Tyrone Miller Page 9 of 14 Culinary Arts Contest
Demi-Glace Source: On Cooking Yield: 0.250 litre Brown Stock 250 ml Espagnole (Brown sauce) 250 ml 1) Combine the stock and the sauce in a saucepan over medium heat 2) Simmer until the mixture is reduced by half 3) Strain Source: On Cooking Yield: 0.250 litre Espagnole Mirepoix 40 g Clarified butter 12 g Flour 15 g Tomato paste 15 g Brown Stock 325 ml Sachet Bay leaf 0.25 each Thyme 0.25 g Peppercorns crushed 0.25 g Parsley stems 1 each 1) Sauté the mirepoix in fat until well caramelized. 2) Add the flour and cook to make a brown roux 3) Add the tomato paste. Stir to break up any lumps of roux. Add the brown stock. Bring to a boil, reduce to a simmer 4) Add the sachet 5) Simmer for approximately 1 to 1 ½ hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities 6) Strain the sauce through a fine conical strainer. Steve Benns & Tyrone Miller Page 10 of 14 Culinary Arts Contest
Garlic Mashed Potatoes Source: On Cooking Variation of Potato and Celeriac Puree Yield: 4 x 120 g portions Potatoes, peeled and cut into equal size pieces 375 g 35% cream 125 ml Butter 30 ml Salt Pepper White Variation Garlic - crushed 2 cloves 1) Place the potatoes and in a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer until tender, approximately 30 minutes. 2) Heat the cream, butter and garlic to a simmer. Remove from the heat and set aside. 3) Strain the potatoes, add in the garlic pieces and puree using a food mill or ricer. 4) Mix in the warm cream and butter into the potatoes. Mix until combined 5) Season with salt and pepper Asparagus Spears Source: On Cooking Variation: Basic procedure for blanching & refreshing vegetables Yield: 4 portions Asparagus 4 portions Butter 30 ml Salt & Pepper 1) Wash, peel, trim, and cut the asparagus into the desired size. You will need approximately 3 to 5 spears per order, depending on size of the asparagus. 2) Bring water to a boil. The liquid should cover the the vegetables and they should be able to move freely without overcrowding. 3) Add the asparagus to the boiling liquid. Do not cover 4) Cook the asparagus to desired doneness. Remove and refresh in ice water. 5) Remove from the ice water and reserve for service. 6) Reheat in boiling water and toss with melted butter. Season with salt and pepper. Steve Benns & Tyrone Miller Page 11 of 14 Culinary Arts Contest
Braised Red Cabbage Source: On Cooking Yield: 4 x 120 g portions Red Cabbage 400 g Bacon - medium dice 100 g Onions medium dice 60 g Cider vinegar 30 ml Salt and pepper White Stock 110 ml Cinnamon Stick ½ each Potato grated (Optional) 40 g Apples, cored and diced small 100 g Brown Sugar 10 g Red Currant Jelly 32 ml 1) Julienne the cabbage. 2) Render the bacon. Add the onion and sweat in the bacon fat until tender. 3) Add the cabbage and moisten with the vinegar. Season with the salt and pepper. Add the stock, cinnamon stick and the potato (if including). 4) Cover and braise until the cabbage is almost tender, approximately 30 minutes. Moisten with additional stock if necessary. 5) Add the apples, brown sugar and red currant jelly and mix well. 6) Cover and braise until the apples are tender and dissolved, approximately 5 minutes. Notes: Red wine (60 ml) was removed from the original recipe. Cider vinegar was increased by 10 ml and white stock was increase by 50 ml to replace the red wine. Traditionally, braised red cabbage is thickened with raw grated potato (see the optional addition in step 3). Steve Benns & Tyrone Miller Page 12 of 14 Culinary Arts Contest
Choux Paste Source: On Cooking Yield: 300 grams Milk 2% 70 ml Water 33 ml Butter 40 g Flour, AP 60 g Eggs 100 g 1) Preheat the oven to 425 F. Line a sheet pan with parchment paper. Have a pastry bag with a large plain tip ready. 2) Place the milk, water and butter in a saucepan. Bring to a rolling boil. Make sure that the butter is fully melted. 3) Remove from the heat and immediately add the flour. Vigorously beat the dough by hand with a spoon. Put the pan back on the heat and continue beating the dough until it comes away from the sides of the pan. The dough should look relatively dry. 4) Transfer the dough to a mixing bowl and allow it to cool briefly to a temperature of approximately 130 F of lower. Using the mixer s paddle attachment, begin beating in the eggs one at a time on #2 speed and incorporating thoroughly. 5) Continue to add the eggs until the mixture is shiny but firm. It may not be necessary to use all the eggs. The paste should pull away from the sides of the bowl in thick threads; It will not clear the bowl. 6) Put a workable amount of dough into the pastry bag and pipe onto the sheet pan in the desired shapes at once. 7) Bake immediately at 425 F for 10 minutes, then lower the oven temperature to 375 F for another 10 minutes. Continue gradually lowering the oven temperature until the shapes are brown and dry inside. Open the oven door as little as possible to prevent rapid changes in the oven s temperature. 8) Cool completely then fill as desired. Notes: For crispier baked choux only use water. Add a small amount of white sugar to darken the crust colour. The shape and size is up to the competitor, but should reflect industry standards. Steve Benns & Tyrone Miller Page 13 of 14 Culinary Arts Contest
Source: On Cooking Yield: 400 ml Pastry Cream Cornstarch 30 g Sugar 85 g Milk 325 ml Egg Yolk 1 each Whole egg 1 each Butter 20 g Vanilla 2 ml 1) Dilute the cornstarch and half the sugar with 125 ml of cold milk, egg yolk and the whole egg. Whisk until very smooth. 2) Bring the remaining milk and sugar to a boil. 3) Blend the two mixtures together gradually, stirring constantly. 4) Place back on the heat and cook for a few minutes, stirring constantly, until thickened. 5) Remove the pan from the heat and stir in the butter and vanilla. Transfer the mixture to a clean bowl. 6) Cover the surface with plastic wrap and cool over an ice bath. Store in the refrigerator Source: On Cooking Yield: 0.250 Litre Chantilly Cream 35% Cream - chilled 150 ml Icing Sugar 15 g Vanilla Extract 2 ml 1) Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened. 2) Add the sugar and the vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not overwhip. Steve Benns & Tyrone Miller Page 14 of 14 Culinary Arts Contest