test project projet d’Épreuve cooking · 2018. 2. 5. · module a prepare hot appetizer module b...

COOKING CUISINE

POST-SECONDARY NIVEAU POSTSECONDAIRE

TEST PROJECT

PROJET D’ÉPREUVE

SCNC 2016 – Test Project

34 – Cooking

Last updated 2016-05-09

General Information

Important: This Test Project is based on the Contest Description document for the Canadian Skills Cooking Competition, and provides information about the contest itself, whereas the Contest Description will provide information on topics as required materials to bring, equipment provided on site etc. To be well informed about contest details, please consult the document:

“Canadian Skills Competition / Contest Description Document / Cooking” All relevant Documents are available on the Skills Canada’s Website. If you have questions, please contact the Competition Chair, Dave Irvin at [email protected]

Day1 Module A Prepare Hot Appetizer Module B Mise en Place for Day 2

Day 2

Module C Prepare Cold Appetizer

Module D Prepare Main Course

Module E Prepare Dark and White Chocolate Dessert


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General Contest Details

• Common-Table food items that are available to prepare the items in the test project will include all necessary proteins, dairy and produce items. Common dry goods, herbs, alcohols, and stocks will also be available. Common table items will be specifically outlined in the Common Food Table document.

• The National Technical Committee reserves the right to limit quantities of ingredients to any single competitor. You will be marked according for over-use, or waste of products. Food items and quantities are subject to change without notice, depending on availability and quality.

All competitors will have the same products available for their use. Therefore, ONLY the foods provided by Skills Canada are permitted for use. Absolutely no outside food products are to be brought into the contest.

• Day 1 and Day 2 - Competitor’s must submit the menu document which is carefully hand written or typed, providing appropriate terminology and descriptors of the cooking methods and the ingredients used. Competitors will also submit the menu elements document. Do not include your name or your province/territory name on the menu.

• The schedules for the two days of competition are to be followed exactly - both for the work & preparation schedules, as well as for service times.

• During the contest, all communications between candidates and persons outside

the site are not permitted. Therefore, use of cellphones and mobile devices for any purposes is prohibited during the contest.

• If a candidate must leave the site, the Competition Chair must be advised prior to

leaving the contest site.

• All questions during the contest must be directed only to a National Technical Committee member.

• Recognized professional cooking methods and culinary terminologies from the recipes and requirements stated in the Project must be respected, and used to prepare the required dishes.

• Reference books and recipes may be consulted all day long.


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Day 1 - Module A Hot Appetizer Total 4 hours preparation time

Module A and B

Description • Prepare a hot appetizer using Cornish hen and a mystery fruit • Mystery fruit must be used for a sauce • Minimum one (1) garnish • 80 g minimum portion size • Present on four (4) plates • Service spoons, glasses ramekins etc. are not permitted

Service Details • Prepare four (4) plates of the hot appetizer • Three (3) plates are to be judged, and one (1) plate is for public

display

Common ingredients

• A list of all ingredients available for this module is included in the common food table document

Special equipment required

• No service equipment permitted other than that provided by the committee

• Please review Contest Description for "new" equipment that will be available at this year's skills competition.

Day 1- Module B Mise en Place for Day 2

Description • Prepare mise en place for day two Module C, D, and E

Service Details

• All mise en place must be stored and labelled by the competitors for use on Day 2.

Common ingredients






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Post-secondary Competition Schedule:

Day One – Monday June 6

7:00 am Contestant Orientation • Review of test project • Instructions for the day • Question period • Introduction of the judges • Judge’s orientation

7:30 am Set-up work station - Equipment only. • No contact with food permitted at this time • No assistance is permitted at this time

8:00 am Start of Competition 8:30 am Submit your menu (English or French).

(Translations can be made by the Canadian expert).

11:30 am Presentation of Appetizer

12:00 pm Competition of mise en place for Day 2

There is a 5-minute window to present your product. There will be a point-per-minute deduction for every extra minute of lateness up to 5 minutes – after which plates will NOT be accepted for judging. Therefore the Appetizer must be served from 11:30 am to 11:35 am. After which one point will be deducted per minute until 11:40 am. At 11:41 am plates will no longer be accepted for judging.

At 12:00 pm, all preparation of mise en place for day 2 must be completed and stored appropriately and labelled by the competitors.

12:00 pm. Clean up 12:30 pm. Competitors leave the site


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Day 2- Module C Cold Appetizer Total 4 hours kitchen time for Modules C, D and E

Description • Prepare a cold appetizer featuring Cornish hen and a mystery fruit • Mystery fruit must be used for a sauce • Minimum one (1) garnish • 80 g minimum portion size • Present on four (4) plates • Service spoons, glasses ramekins etc. are not permitted

Service Details • Prepare four (4) plates of the cold appetizer • Three (3) plates are to be judged, and one (1) plate is for public

display

Common ingredients





Day 2- Module D Main Course

Description • Prepare a main course featuring Leg of Lamb with accompaniments

• One (1) mystery vegetable must be featured on the menu • One (1) sauce minimum • One (1) starch minimum • Two (2) vegetables minimum • Garnish of your choice • Portion minimum 180g total for the plate • Present on three (3) plates

Service Details

• Prepare three (3) plates of the main course • Two (2) plates are to be judged, and one (1) plate is for public

display

Common ingredients

• A list of all ingredients available for this module is included in the common food table document.


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• No service equipment permitted other than that provided by the committee.


Day 2- Module E Dessert Course Description • Prepare a dessert featuring Dark and White chocolate and a

mystery nut. • One (1) mystery fruit must be used • One (1) sauce mandatory • Garnish of your choice • 80g minimum portion size • Present on four (4) plates

Service Details • Prepare four (4) plates of the dessert course • Three (3) plates are to be judged, and one (1) plate is for public

display

Common ingredients

A list of all ingredients available for this module is included in the common food table document.


• No service equipment permitted other than that provided by the committee.



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Post-secondary Competition Schedule:

Day Two – Tuesday June 7

11:30 am Arrival of competitors and judges • Instructions for the day

12:00 pm Set-up work station – Equipment Only

• No contact with food permitted at this time • No assistance is permitted at this time

12:30 pm Start of competition 1:00 pm Submit your menu (English or French).

(Translations can be made by the Canadian expert).

3:30 pm Presentation of Cold Appetizer 4:00 pm Presentation of Main Course 4:30 pm Presentation of Dessert There is a 5-minute window to present your product. There will be a point-per-minute deduction for every extra minute of lateness up to 5 minutes – after which plates will NOT be accepted for judging. Therefore the Cold appetizer must be served from 3:30 pm to 3:35 pm. After which one point will be deducted per minute until 3:40 pm. At 3:41 pm plates will no longer be accepted for judging.

4:30 pm Cleaning and packing

5:00 pm Competitors leave the contest area


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Marking Criteria

% Title Judging Criteria

Proper and professional clothes Personal hygiene and cleanliness 15 % Sanitation Work Station, floor and fridge cleanliness

Cutting board hygiene Proper food storage methods

Professional use of tools and equipment Food wastage – full utilization of food taken

10 % Organization & Energy and water - efficient utilization Product Utilization Time Management - posted work plan Proper planning and execution of tasks Menu to be submitted at proper time as outlined in the contest project 25 % Preparation and Proper use of the tools and equipment

Technical Skill Application of correct cooking techniques and methods Portion size in accordance with the test project

Clean plates 15 % Presentation Harmonious colours Appetizing and artistic presentation of food Appropriate and complementary garnishes

Proper textures of foods Correct degree of doneness Balanced taste and seasonings Flavours match the menu specifications & descriptions 35 % Taste and Required Food served at proper temperatures as specified in the

Menu Components test project and in accordance with industry standards

Respect timetable in regards to serving times All required elements outlined in the test project and the

competitors menu appear on the plate.

All categories are marked on a scale from 1 to 10. The marks are then multiplied with the multiplication factor (% breakdown) to determine the competitor’s final mark.


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Menu Requirements In order to ensure continuity, and that the judges are evaluating courses on a level basis, the following guidelines must be followed for all menu submissions:

1. Menu must be filled out using this template. No other forms of menu submission will be accepted.

2. Competitor must not be identified in any way on the menu; no names, station numbers, or province/territory can appear on the submitted menu.

3. A completed menu must be prepared and submitted separately for each day of competition.

4. Descriptive Menu and Menu Elements can be either typed or hand written and must be legible for the judges to interpret.

5. Two (2) copies of your “Descriptive Menu” and your “Menu Elements” must be submitted within the timeframes specified in the test project.

6. The “Descriptive Menu” must be written with correct spelling, phrasing and appropriate terminology that would be used on a menu in a restaurant setting.

7. The “Menu Elements” form must accompany the “Descriptive Menu”. All items that appear on the plates (or on your mise en place list) must be specified in the “Menu Elements”. Notes: Any items served (or prepared) that were not specified in the Menu Elements will not be evaluated by the judging team.


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Descriptive Menu – Day 1

Hot Appetizer


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Menu Elements

Course Elements that Appear on the Plate

Hot Appetizer

Mise en Place


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Descriptive Menu – Day 2

Cold Appetizer

Main Course

Dessert


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Menu Elements

Course Elements that Appear on the Plate

Cold Appetizer

Main Course

Dessert