Regional Scope Document

Regional Scope Document CULINARY ARTS (Secondary) 2018 Timing: Check in time: 1 hr prior to start. Contest Length: 3 hrs. 1 hr prior to start Check in and briefing 30 min. prior to start Set up stations Competition start 30 min. after start Submission of final menu 1 hr 30 min. after start Cut-off for presentation of knife cuts 2 hrs 30 min. after start Presentation of soup 3 hrs after start Presentation of main course Purpose of the Challenge: To encourage the highest possible standards for employment and to recognize outstanding students for excellence and professionalism in their field. Skills & Knowledge to be Tested: General Cooking Skills, Timing, Creativity, Work Habits, Presentation of Food, Appropriate Tasting/Seasoning of Food, Safety, Cleanliness and Hygiene, Use of leftovers, Ability to work under pressure, Ability to prepare a menu from set recipes, Knowledge of current culinary trends and modern plate presentation. Specific Requirements: To be able to use set recipes to produce a two course meal within 3 hours. Each entrant will prepare and cook two (2) bowls of soup and two (2) main course plates featuring beef sirloin from standardized recipes. In addition, specific competencies will be graded as outlined in the project. The main course plates will be used as follows: one plate and sauce boat for tasting by the judges one plate for visual display for the judges and public Culinary Arts Secondary 2018 Page 1 of

All of the food items will be supplied by the technical committee and given in the form of a common table of ingredients available to all of the competitors. Competitors may not bring any food of any type to the site. Competitors will write a two (2) course menu and make it available to the judges within 30 minutes of starting the competition (on paper supplied or word processed), and then prepare, cook, and present their plates, within the 3 hours. Each competitor must include in their menu the following mandatory items: Vegetable precision cuts presented in individual containers. Vegetable quantities must reflect the amounts stated in the recipe. After grading, these will be returned for use in the recipes. Zucchini medium dice Carrot small dice Root Vegetable of choice large dice Two (2) soup bowls/pasta plates with underliner, each containing Minestrone Soup Two (2) main course plates featuring the supplied recipes Pan Seared Top Sirloin Cap Steak Cooked Medium Rare (135F 57C) Raw Weight of Steak no more than 140g (5oz) Sauce Bearnaise Mashed Potatoes flavoured to competitor s choice Asparagus Spears Roasted Root Vegetable choose from Turnip, Carrot, or Parsnip Complete main course plates not to exceed 350g per portion Cooking temperature must meet industry safety standards If the competitors do not include all of the above mentioned items in their menus and in their plates, their plates will be disqualified. Please pay careful attention to this when working with your students. All ingredients will be presented on a common table, which the competitors will be able to use throughout the 3 hour competition. This list of ingredients is attached to this scope document. Service Requirements: Vegetable precision knife cuts may be presented at any time for judging prior to the time indicated. There will be a 5 minute window for the presentation of each course. The soup must be served between 2:25 and 2:30 after competition start The main course must be served between 2:55 and 3:00 after competition start Culinary Arts Secondary 2018 Page 2 of

One point will be deducted for each minute late after the 5 minute window has expired. The following service standards must be applied to all dishes: Complete plates not to exceed 350g Cooking temperature of meats must meet industry standards Present two plates for each course, one for presentation, and one for tasting by the judges Equipment / Tools / Materials Supplied by Committee: All food items Gas or Electric stoves and ovens Sinks (one to be shared by two competitors) Tabletops, Refrigeration 10" white dinner plates, soup plates and sauce boats for presentation and tasting purposes. Paper and pencil or pen for writing out their menu in either English or French. Standardized recipes for the required items on the menu Supplied by Contestant: Any and all cooking utensils, knives, cutting boards, cloths, etc. Small food processor, blender, or other small kitchen appliances Portable burners are not allowed, but specialty cooking equipment such as circulators may be allowed at the discretion of the technical committee A suitable reference textbook for help in devising their menu and personal recipes. No other presentation plates, china or glassware will be allowed. If you do not supply your own utensils and knives, you will not be given any at the contest site. Clothing Requirements: Non-identifiable cook's jacket (i.e. no school logos or names, please), chef's hat, appropriate pants (checkered, black or white), good kitchen shoes, white four (4) way apron and any white kitchen towels needed. Culinary Arts Secondary 2018 Page 3 of

Judging Criteria: General cooking skills, work habits, cooking techniques Timing of courses and finishing within the 3 hours. Leftover food. Unused food will be penalized according to the judges discretion Presentation of food, appropriate use and balance of food ingredients Taste of final dish for flavour, seasoning, appropriateness to pre-submitted menu Adherence to safety and sanitation rules and regulations Professionalism, including cooperation and demeanor during competition Cleanliness of kitchen during and after competition. To include all working areas of competitor's kitchen. Appropriateness of written menu compared to the final plates for presentation and for tasting. Distribution of Marks: Safety/Sanitation: 15 marks Organization/Product Utilization 10 marks Preparation/Technical Skills: 25 marks Presentation: 15 marks Taste/Required Components 35 marks Please see sample marking sheet for further detail on the mark breakdown in each category Technical Committee Debbie Shore Vancouver Island University (Tech Chair) Debbie.Shore@viu.ca Barbara Botter L.A. Matheson Secondary Darren Clay Pacific Institute of Culinary Arts Mike Doyle Enver Creek Secondary Dennis Green go2hr Gold medal winners at the Regional Skills Competition are eligible to compete at the BC Skills Competition April 18, 2018 in Abbotsford Gold medal winners at the BC Skills Competition are eligible to compete at the Canadian Skills Competition June 4 th and 5 th, 2018 in Edmonton, Alberta Skills Canada BC reserves the right to make changes to the scope document. Please check the website for updates Culinary Arts Secondary 2018 Page 4 of

SECONDARY RECIPES Recipes are provided by the National Technical Committee and will source the textbook(s) that the recipe was adapted from. The recipes are intended to be followed to produce the appropriate quantities, flavours and correct seasoning. Although recipes are included in this contest project we recommend that you refer to a textbook such as the On Cooking or Professional Cooking text book. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed. Many textbooks include photographs, text and online content that will illustrate proper and safe working techniques as well as important aspects of the modules preparation. Common and correct cooking practices must be respected for all plates. Cooking methods and culinary terminology from the recipes stated in the menu must be respected and used to prepare the required dishes. The competitor is free to use their creativity in the presentation of the dish, but must adhere to the project specifications. 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 2017 Page 5 of

Knife Cuts for Reference Culinary Arts Secondary 2018 Page 6 of

Minestrone Soup Professional Cooking 8-263 Soup Yield: 3 quarts (3 litres), 8 fluid ounce (250 millilitre) portions 2 fluid ounces Olive oil 60 millilitre 8 ounces Onions, sliced thin 250 grams 4 ounces Celery, small dice 5 grams 4 ounces Carrots, small dice 5 grams 1 teaspoon Garlic, chopped 5 millilitres 4 ounces Green cabbage, shredded 5 grams 4 ounces Zucchini, medium dice 5 grams 8 ounces Canned tomatoes, crushed 250 grams 2 ½ quarts White stock 2.5 litres ½ teaspoon Dried basil 2 millilitres 3 ounces Small macaroni, such as ditalini 90 grams ounces Drained, canned cannellini beans 375 grams 2 tablespoons Chopped parsley 30 millilitres To taste Salt To taste To taste Pepper To taste As needed Parmesan cheese, grated As needed 1. Heat the oil in a heavy pot over medium heat. 2. Add the onions, celery, carrots and garlic, sweat them in the oil until almost tender. Do not brown 3. Add the cabbage and zucchini. Stir to mix the vegetables. Continue to sweat another 5 minutes. 4. Add the tomatoes, stock and basil. Bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. (Do not overcook. The soup will continue to cook when the pasta is added.) 5. Add the pasta and continue to simmer the soup until the pasta is cooked. (Alternatively, cook pasta separately and add to the soup just before serving.) 6. Add the beans and return soup to a boil. 7. Add the parsley. Season to taste with salt and pepper. 8. Just before service, top with the parmesan cheese, or serve cheese separately. Culinary Arts Secondary 2018 Page 7 of

Steak to be cooked medium rare 140 F / 60 C 1. Trim meat as necessary. 2. Season steaks lightly all over. Pan-Seared Top Sirloin Cap Steak Top Sirloin Cap Steak Seasoning Butter 3. Use a shallow oven-proof, stainless steel pan with a heavy bottom, large enough to cook the meat without over-crowding. Preheat the pan. 4. Heat the butter in the pan. 5. Place seasoned steak in the pan, cook and butter baste until a brown crust forms. 6. Flip the steak using tongs and sear the second side of the steak in the same manner. 7. Test doneness of the steak. If necessary, finish in the oven until the desired temperature is reached. 8. Remove steak to a cutting board and allow to rest. Culinary Arts Secondary 2018 Page 8 of

Sauce Béarnaise Professional Cooking 8-195 Sauces Yield: 24 fluid ounces (720 millilitres) 1 pound 4 ounces Butter 600 grams 2 ounces Shallots, Chopped 30 grams ½ cup White Wine Vinegar 0 millilitres 2 to 3 Tarragon stems, chopped 2 to 3 ½ teaspoon Peppercorns, Crushed 2.5 millilitres 6 Egg Yolks 6 To taste Salt To taste To taste Cayenne To taste To taste Lemon Juice To taste 1 tablespoon Chopped Parsley 15 millilitres 2 tablespoons Fresh tarragon, chopped 30 millilitres 1. Review the guidelines for preparing Hollandaise and Béarnaise. 2. Clarify the butter. You should have about 1 pound clarified butter. Keep the butter warm but not hot. 3. Combine the shallots, vinegar, tarragon, and peppercorns in a saucepan and reduce by three-fourths. Remove from the heat and cool slightly. 4. To make it easier to beat with a wire whip, it is best now to transfer this reduction to a stainless steel bowl. Use a clean rubber spatula to make sure you get it all. Let the reduction cool a little. 5. Add the egg yolks to the bowl and beat well. 6. Hold the bowl over a hot-water bath and continue to beat the yolks until they are thickened and creamy. 7. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little lemon juice or warm water. 8. Strain the sauce through cheesecloth. 9. Season to taste with salt, cayenne, and a few drops of lemon juice. Mix in the parsley and tarragon. 10. Keep warm (not hot) for service. Hold no longer than 2 hours. Notes: For safety, pasteurized eggs are recommended. If fresh tarragon is not available, use 1 teaspoon (5 millilitre) dried tarragon in place of the tarragon stems I the reduction, and use ½ teaspoon (2 millilitres) dried tarragon in place of the fresh leaves to finish the sauce. Culinary Arts Secondary 2018 Page 9 of

Mashed Potatoes Professional Cooking 8-353 Potatoes Yield:, 5-ounce portions 4 ½ pounds Potatoes 2 kilograms 3 ounces Butter 90 grams ½ cup Light cream, hot 5 millilitres As needed Milk, hot As needed To taste Salt To taste To taste White pepper To taste 1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in water to cover until tender. 2. Drain well and let the potatoes steam dry for a few minutes. 3. Pass the potatoes through a food mill or ricer into the bowl of a mixer. 4. Beat in butter, then cream. 5. Add enough hot milk to bring potatoes to proper consistency. They should be soft and moist, but firm enough to hold their shape, not runny. 6. Add salt and white pepper to taste. Culinary Arts Secondary 2018 Page 10 of

Roasted Root Vegetables Professional Cooking 8-332 Vegetables Yield: 16, 4-ounce portions 18 ounces Carrots, peeled 500 grams 18 ounces Celery root, peeled 500 grams ounces Turnips, peeled 375 grams ounces Parsnips, peeled 375 grams Shallots, peeled Garlic cloves, peeled 1 4 fluid ounces Olive oil 5 millilitres 1 ½ teaspoons Dried thyme 7 millilitres 1 ½ teaspoons Coarse salt 7 millilitres 1 teaspoon Coarsely ground black pepper 5 millilitres 1. Cut the carrots, celery root, turnips, and parsnips into 1-inch (2.5 centimeter) dice. 2. Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan. 3. Pour the olive oil over the vegetables and sprinkle with the thyme, salt and pepper. Toss or mix until the vegetables are well coated with oil. Add more oil if necessary. 4. Bake at 375 F (190 C) about 45 minutes, or until the vegetables are tender and lightly browned. Turn or stir the vegetables several times during baking so they cook evenly. Do not allow them to become too browned or they may be bitter. Culinary Arts Secondary 2018 Page 11 of

Common Table List - All items are subject to availability. Alcohol Wine, Red Wine, White Dairy Butter, Unsalted Cheese, Parmesan Cream, 35% Eggs Milk, Homogenised, 3.25% Dry Goods Beans, Cannellini, canned Corn Starch Flour, AP Mustard, Dijon Oil, Canola Oil, Olive, Extra Virgin Pasta, ditalini or macaroni Sugar, Granulated, White Tabasco Sauce Tomato, Canned, Crushed Vinegar, White wine Worcestershire Sauce Herbs - Fresh Basil Chives Oregano Parsley Tarragon Thyme Miscellaneous Aluminum Foil Butcher`s Twine Cheesecloth Cling Film Pan Spray Parchment Paper Produce - Fruit Lemons Produce - Vegetables Asparagus, Green Cabbage, green Carrots Cauliflower Celeriac (Celery Root) Celery Garlic Bulb Onions, Spanish Onions, green Parsnips Potato, Russet 100ct Potato, Yukon Gold Shallots Tomato, Roma Turnips, purple top Zucchini, green Proteins & Stocks Stock, White, Chicken Sirloin Cap, Beef, Fresh Spices - Dry Bay Leaves Oregano, Dried Paprika, Hungarian Pepper, Cayenne Peppercorns, Black Peppercorns, White Salt, Table Thyme Culinary Arts Secondary 2018 Page of