rules and criteria 2011 hscc

8/8/2019 Rules and Criteria 2011 HSCC

1/12

C

na

Nort

ian

uli

F

ern Al

Culi

ighar

b r u a

berta

nar

SchCh

y 1 2 ,

nstitu

Fe

oollle

2 0 1 1

te of

der

ge

echno

tio

logy


2/12

CCF Edmonton

High School Culinary Challenge

Canadian Culinary Federation 2 of 12High School Culinary Challenge 2011

Location: NAIT Culinary Kitchens

Date: February 12, 2011

Start Time: 8:00 - 8:30 a.m. Orientation

Duration: 8:30 -11:30 a.m. (group A)8:50 -12:50 p.m. (group B)

Purpose of Challenge:

To promote professionalism, team building and the pursuit of culinary excellence

Overview:

Each three-member team of high school students, using provided recipes will preparesix servings of a three-course meal (soup, entre and dessert) to an advanced level ofthe CTS Foods Program. Two portions of each course are to be plated and presented to

judges, one portion is for tasting and one portion is for presentation. The remaining fourportions are reserved. All food is to be presented on provided plates. Competitors arefree to consult reference books of their choice.

Recommended text: On Cooking, Labensky

Present: Prairie Black Bean Soup with Cilantro Sour Cream

make two litres, present 2 x 250 ml portions

Chicken Leg Stuffed with Mushroom Duxelles - make 6 portions

Barley Risotto with Peas, 6 portions

Pan Gravy make recipe, serve 6 portions, approx. 60 ml each Honey-Glazed Carrots, 6 portions , approx. 45 grams each

Tomato Florentine, 6 portions Bavarian Cream, Saskatoon Compote , Chocolate Garnish

Kitchen stations will be drawn and assigned by competition organizers. Food itemslisted as par stock will be made available to all participants and held in a common area.Judges reserve the quantities. Carefully note the presentation times for all courses.


3/12

CCF Edmonton



PRESENTATION TIMES:

General times are provided and are subject to change to meet competition logistics.

Soup: 11:30-11:40 a.m. (group A)

11:50-12:00 p.m. (group B)

Main Course 12:00 -12:10 a.m. (group A)

12:20-12:30 p.m. (group A)

Dessert: 12:30-12:40 p.m. (group A)

12:50-1:00 p.m. (group B)

Judges Address: 1:45 p.m.

Labs are to be completely cleaned and vacated no later than 1:30 p.m.

CLOTHING REQUIREMENTS:

Competitors will be professionally attired in a white chef jacket, checked or black pants,apron, and hairnet as required. Chef hats will be provided and must be worn by allcompetitors. Appropriate kitchen shoes (closed toes, non-skid soles, leather-stylesurface) No athletic or running shoes allowed.

EQUIPMENT AND MATERIALS:

Competitors must bring their own small tools and knife kitssuch as: French knife,paring knife, vegetable peeler, French whip, wooden spoon, food containers, meatmallet, piping bag, tips, measuring spoons, Bavarian molds, tool box and any othersmall tools required.

NAIT will provide pots, pans and bowls.

All competitors are responsible for the complete cleanup of their work areas,stoves, sinks, floors and surrounding areas before leaving the competition site.

Points will be deducted for competitors who do not comply.


4/12


5/12

CCF Edmonton



Par-Stock List

Dry Storage Fruits / Vegetables Stocks / Sauces Specialty Items

Flour Carrots Chicken Stock Paprika

Cornstarch Onions Nutmeg

Salt and pepper Celery Dairy Vanilla, extract

Sugars, granulated,icing (minimum 3 kinds)

Lemons Cinnamon

Worcestershire sauce Russet potatoes Homo milk Cumin

White bread Mushrooms Eggs Chili powder

Honey Baby spinach Butter Cayenne

Canola oil Tomatoes Grated Parmesan Fresh herbs

Black beans Garlic Whipping cream Cilantro

Bread crumbs Red peppers Cream cheese Parsley

Gelatin Dill

Tabasco Fruits Meat Items

Chocolate (white /dark)

Cocoa Kiwi fruit Chicken legs

Strawberries

Saskatoons

*fresh or frozen as available

There will also be a selection of common dry herbs and spices available


6/12

CCF Edmonton



MARKING CRITERIA:Professional attire, hats, aprons, shoesPersonal hygiene, hair restrained

15% Sanitation Cutting board and utensil sanitationCorrect food handling and storageCleanup (entire work area and adjacent areas/sinks andstoves cleaned and sanitized) (5 mark penalty if incomplete)Other*____________________________________________

5% Timing Allproducts presented at noted time5-minute period of grace (any later results in zero)

5% Temperature Hot food served hot on heated platesCold foods served cold on chilled plates

25% Organization Follows worksheet, follows timetableProfessional usage of knifes, tools and equipmentStation maintained neat, clean and orderlyDemonstrates safe working practicesEffective food utilization / wastage

Other*____________________________________________

Portion size / balance15% Presentation effective color / contrast

Clean plates, neatnessTechnical skills (slicing, dicing, turning etc)Other*____________________________________________

Correct textures of food, consistency of sauces35% Taste Degree of doneness, not over/undercooked

Balanced taste and seasonings enhanced natural flavors

Not bland, under/over seasonedNot excessively salty, sour, sweet or bitterNot burnt, metallic tasting or aftertasteOther*____________________________________________

*Judges Comments


7/12

CCF Edmonton



RECIPES:

Recipes are provided as a guidelines and may be modified as required.

Recipe reference text: On Cooking , Labensky

Prairie Black Bean Soup(yield 2+ litres)

Dried black beans 250 grams Onions, medium dice 100 grams

carrots, medium dice 100 grams celery, medium dice 100 grams bacon, small dice 125 grams

butter 100 grams garlic cloves, minced 15 grams Cumin, ground teaspoon

Chili powder 1 tablespoons Cayenne pepper pinch

Salt 1 teaspoon

chicken stock 2 litres potatoes, small dice 500 grams black pepper teaspoon

1. Add cooked vegetables to beans and stock.

2. Add garlic and spices, cook until the aroma is apparent.

3. Adjust the seasoning with salt and white pepper.

4. Combine the beans and stock, bring to simmer, covered until cooked.

5. Continue to simmer until vegetables are soft and flavor has developed.

6. Cook the onions, carrots, celery and bacon until soft.

7. Remove half the beans and pure. Return to pot.8. Serve in warmed soup bowls garnished with Cilantro Sour Cream.


8/12

CCF Edmonton



Cilantro Sour Cream

Sour cream 125 ml

Cilantro, chopped bunch

Lime juice 15 ml

Roma Tomato, diced 1

1. Cut tomato in half and remove seeds.

2. Fine dice and combine with remaining ingredients.

Chicken Leg Stuffed with Duxelles

Whole chicken legs 6

1. Partially debone the chicken leg by removing the thigh bone and back bones. Usebones to make 500 ml chicken stock.

2. Stuff the legs with the duxelle mixture, folding thigh meat towards the drumstick tocreate a cone shape. The end of the drumstick can be cut off for neaterappearance. If carefully handled, leg can be baked without tying (leg bone up).

3. Bake on parchment or greased tray at 400F (internal temperature of 165F).

Reference and illustration-page 396 Professional Cooking, Gisslen 7th edition

Mushroom Duxelles

Mushrooms, finely chopped 250 grams

Onions, fine dice 90 grams Butter /oil 30 ml

Chopped parsley 45 ml

1. Finely chop mushrooms and onions.

2. Slowly saut mushrooms in butter until mushrooms are dark and have releasedall liquid. Cook until dry.

3. Season to taste and add chopped parsley.


9/12

CCF Edmonton



Pan Gravy

Equal parts finely dicedcelery, onion, carrot 60 grams

Butter or margarine 25 grams

Flour 25 grams

Tomato paste 5 ml Chicken stock 500 ml Thyme, ground pinch

1. Saut vegetables in butter or margarine until well caramelized.

2. Add flour and cook to make brown roux.3. Add tomato paste, stir well, and continue cooking.

4. Add chicken stock , whisk until smooth , bring to boil

5. Reduce to simmer, add thyme. Cook to reduce and thickened.

6. Strain sauce through cheesecloth. Adjust seasoning.

Barley Risotto with Peas

Heavy cream 80 ml Curry powder pinch

Tumeric pinch Butter 80 grams

Onion, medium, small dice 1

Salt and pepper to taste Red pepper, small dice

Chicken stock 3 cups

Green peas, frozen I cup Quick cooking barley 400 ml

Parmesan 80 ml

1. Combine cream and curry in a small sauce pan and gently warm to infuse flavor.

2. Melt 30 ml (2 T) in a saucepan. Add onion and saut until transparent.

3. Add barley and saut 3 minutes. Add 1/3 of chicken stock and cook until liquid isabsorbed. Add remaining stock and cook 10 minutes, stirring constantly *.


10/12

CCF Edmonton



4. Add peas and red pepper and continue cooking until barley is tender.

5. Remove from heat. Stir in remaining butter and parmesan cheese.6. Season to taste.

*For softer barley, add slightly more stock.

Alberta Honey-Glazed Carrots

Carrots, peeled 1 kg Whole butter 75 grams

Salt and pepper to taste Liquid honey 75 ml

Fresh parsley 30 ml

1. Cut carrots into desired shape and parboil in salted water.

2. Saut carrots in butter until nearly tender.

3. Season with salt and pepper. Add the honey.

4. Garnish with chopped parsley.

Tomato Florentine

Tomatoes, medium hothouse 6

Butter 30 ml Flour 15 ml Cream, warm 125 ml

Garlic cloves 1

Spinach, freshly chopped 450 g Salt, pepper and nutmeg to taste

Bread crumbs 30 ml

1. Slice off top of tomato and scoop out.

2. In one pan over low moderate heat melt 15 ml of butter and stir in flour to make a

blond roux. Add cream, whisking well. Bring to a simmer for 5 to 10 minutes.

3. In another pan melt 15 ml butter, saut garlic. Add chopped spinach and cook 2

minutes, remove from heat and drain well.

4. Combine spinach with cream mixture, adjust seasoning. Fill tomatoes with

creamed spinach, top with a thin layer of bread crumbs and drizzle with oil.

5. Bake at 400F until done.


11/12

CCF Edmonton



Saskatoon Compote

Saskatoons, frozen * 250 ml Water 100 ml Cornstarch 15 ml

Sugar 60 - 90 ml (as required) Lemon juice, fresh lemon

1. Place Saskatoons in a saucepan with water and bring to a boil. Simmer 5 minutes.

2. Blend cornstarch and sugar and add slowly to Saskatoons. Boil until thick and clear.

3. Add lemon juice and cool.

*For practice purpose you may substitute wild blueberries.

Bavarian Cream

Gelatin, unflavored 12 grams Cold water 75 ml Egg yolks 3

Sugar 85 grams Milk 325 ml

Vanilla 5 ml

Heavy cream 350 ml

1. Soak gelatin in cold water.

2. Whip egg yolks and sugar until thick and light.

3. Scald the milk and stir slowly into the egg yolk mixture, beating constantly.

4. Add vanilla. Cook in a hot water bath, stirring constantly until it thickens slightly.

5. While the sauce is still hot, add the softened gelatin, stir until gelatin is dissolved.

6. Cool in the refrigerator over an ice bath, stirring occasionally to keep smooth.

7. While custard is cooling, whip cream until it is forms soft peaks.

8. While custard sauce is very thick but not yet set, fold in the whipped cream.

9. Pour into molds or serving dishes.

10. Chill until completely set, unmold for service.

11. Serve Bavarians with 30 - 45 ml of Saskatoon compote.

12. Include a chocolate garnish of your choice.


12/12

CCF Edmonton



NOTES :

rules and criteria 2011 hscc

Documents