9th Annual Regional Skills Competition March 16, 2017 CONTEST DESCRIPTION AND TEST PROJECT 32 - BAKING Secondary Level (NOTE: Document may change without notice) THE CHALLENGE DURATION: 3 HOURS PURPOSE OF THE CHALLENGE DURATION 6 HOURS To measure the contestants job readiness and highlight the excellence and professionalism in the area of Baking and Pastry production. CONTEST SCHEDULE Start Time 9:30 am Mandatory Lunch Break 12:30pm 1:00pm End Time 4:00pm SKILLS AND KNOWLEDGE TO BE TESTED It is strongly recommended that all competitors refer to the Baking Test Project for the Canadian Skills National Competition(CSNC) found at http://skillscompetencescanada.com/en/scnc-2017-contestdescriptions/ Competitors Portfolio (NEW THIS YEAR) Competitors will be equipped with a simple portfolio to be presented on their work station at the start of the competition. Each competitor will bring (1) one copy of their Portfolios which will include: Title page Competitor introduction Formulas / recipes, including methods, for all the products the Competitor is planning to make. All weights must be given in grams / kilograms. Competitors will have a picture in their booklets of each of the finished products they will be making. Pictures must be placed with the correct formula / method in their portfolio. The competition will be the preparation of the following items. Cookies Piped cookie: o Fifteen (15) 20-30g identical cookies of each. o Must be a piped cookie o Presented at 12:00pm. French Pastry One (1) type: o Filled Eclair.
o Baked dimensions are: 4-5 length (10.1 cm - 12.7 cm) x a maximum width of 1 ½ (3.8 cm) Topped with a soft fondant which is provided. At least 50% of the fondant must be visible on the finished product. Fill the eclairs with a pastry cream to be cooked by the competitor. Garnish is freestyle. o Ten (10) identical of each, of equal proportions o Fill the cream puffs with a pastry cream to be made by the competitor. o Presented at 2:00pm. Small Production Bread making: o Each Competitor is required to do (1) one braiding techniques. o One 3 to 5 strand braided bread (to be chosen at orientation) and 6 hand rounded dinner buns. At orientation, competitors will do a random draw to select the braiding sequence to be made during the competition. The options provided will be 3, 4 or 5 strand. Acceptable braiding sequence: 3 Strand: 1 over 2, 3 over 2, repeat 4 Strand: 2 over 3, 4 over 2, 1 over 3, repeat 5 Strand: 2 over 3, 5 over 2, 1 over 3, repeat o Must use Challah recipe (egg bread) with at least 15% butter in the formula to the weight of the flour. ie. 1000g flour 150g butter o Braided loaf must weigh between 400-500g after baking. o Buns must weigh 50-60g after baking. o All breads and buns are to be made from the same dough. o All products to be egg washed. o Edible varieties only o Presented at 3:00pm. Special Occasion Cake: o Theme of Cake: Mille et une Nuit "The Thousand and One Nights, Arab stories translated into French", published in 12 volumes between 1704 and 1717, was the first European version of The Thousand and One Nights tales. (Source: Wikipedia) Competitors can choose any theme based on the 12 volumes. o The theme THE THOUSANDS AND ONE NIGHT needs to be represented on the Decorated Cake, the theme needs to be VISUALLY apparent in the cake decoration. o One Genoise/Sponge cake make your own 8 or 21 cm round cake. o Maximum weight of the baked cake is 500g. o Competitors must bake one sponge cake and cut the cake into three (3) layers. o Make your own Swiss or Italian buttercream icing. o Competitor must make a filling of their choice and be iced with their buttercream. o Iced cake height must not exceed 4.25 (10.8cm) (other decoration may be added on top of this). o Inscription to read: Skills Canada o Inscription to be done using coating chocolate only. o Cake is required to be decorated; competitors chose decoration to demonstrate their skills, respecting the Theme: Mille et une Nuit. Decorations can be freestyle and be reflective of the theme
o However the cake itself cannot be covered with rolled fondant. It must be finished with buttercream icing which has been spread with a pallet knife. A decorator s comb maybe used on the side of the cake. o Must be presented at 4:00 p.m. The cake will be presented on a 10 cake board. A slice of cake, 1/8th of the cake, will be presented on a 10 round dinner plate at the judges tasting table. The remaining cake will be presented on the competitor s presentation table. The cake board and dinner plate will be supplied by Skills Canada. *Competitors will supply their own recipes. Common Table Only ingredients supplied by Skills Canada may be used. *No other ingredients may be brought to the competition site with the exception of the student's choice of food colourings. Students will have unlimited access to all products provided: Flours: All purpose, bread, pastry Sugars: Icing and granulated Dairy: milk, butter, whipping cream, eggs Leavening agents: baking powder, baking soda, active dry yeast Oils: vegetable Chocolate: coating chocolate, cocoa powder Nut products: ground almonds, shelled pistachios, fine sweetened coconut Flavourings: instant coffee, vanilla extract, almond extract Fresh fruits: lemons, oranges, strawberries, raspberries, kiwi, blackberries Fresh vegetables: fresh ginger Fresh herbs: basil, rosemary Spices: cinnamon, cardamom, nutmeg, whole star anise Other items: rolled fondant, corn starch, cream of tartar, gelatine, salt Refrigerator Eggs, milk, cream *NOTE: All ingredients are subject to change based on availability. If a specific ingredient is needed that is not listed above please send an email to the Technical Chair prior to the contest. ESSENTIAL SKILLS Essential skills are used in nearly every job to varying degrees. They provide a foundation for learning all other skills and enable people to evolve with their jobs and adapt to workplace change. Good Essential Skills will help you understand and remember concepts introduced in technical training. The level of Essential Skills required for most trades is as high or higher that for many office jobs.
Of the nine skills that have been identified and validated as key essential skills for the workplace, this contest involves the following: Continuous Learning Numeracy Thinking Digital Oral Communication Working with Others Document Use Reading Text Writing EQUIPMENT, TOOLS, SUPPLIES, AND CLOTHING To be provided by each contestant Personal tool kits containing knives, pastry bag with tips, etc. Contestants may bring any tools they find necessary. Any equipment deemed necessary may be brought to the competition. All equipment must be arranged at the workstation. Uniforms: o Contestants must wear professional cooking uniforms. Embroidery on the uniforms identifying the contestant, sponsors or territory must be tasteful. o Shoes with non-skid soles are mandatory. Reference Materials: Contestants may bring and consult reference works of their choice, "Professional Baking", Gisslen and "On Cooking", Labensky are recommended. Equipment provided by the technical committee to each student: 1 Workstation with basic baking/cooking equipment (shared with another competitor) 1 electric stove/oven (shared with another competitor oven set at 400 o ) 1 Globe stand mixer 2 Power outlets Refrigeration space Sinks with hot and cold water Soap and disinfectant (sanitizer) Bake ware, utensils and dishes required for the competition Common equipment and supplies baking parchment piping bags and tips aluminium foil, plastic wrap cake boards SAFETY REQUIREMENTS Non slip, closed toed shoes must be worn at all times. POINT BREAKDOWN / 100
Hygiene, personal and work cleanliness 20% Economy, work planning and time management 20% Application and use of culinary methods & techniques 20% Presentation of final product 20% Taste of final product 20% Rating Scale Perfect 10 Very good 9 Good 8 Rather good 7 Sufficient 6 Medium 5 Weak 4 Insufficient 3 Bad 2 Zero 1 TERRITORIAL TECHNICAL CHAIR Danny Jellema East Three Secondary School Phone: 867-777-3030 Danny_Jellema@bdec.learnnet.nt.ca