34 COOKING SERVICE SKILLS - Competition Document-Secondary Level - Skills Canada Nunavut
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1. Purpose of the Challenge: Students will have the opportunity to showcase their creativity, technical ability, and passion for the culinary arts by preparing and presenting an assigned two-course meal from scratch in a professional setting. 2. Skills To Be Tested: Students should show enthusiasm and ability in the following: Basic knife skills; Following a recipe; Proper food handling; Problem solving; Creative style and design; Attention to detail. 3. Competition Requirements: Each competitor will prepare and present the following two-course meal: 1. Main Course: Chicken Cacciatore on hand cut Pappardelle Pasta Completed plates not to exceed 350g per portion. Cooking temperature must meet industry and safety standards. To be served on 12” dinner plates. 2. Dessert: Chocolate Mouse Completed plates not to exceed 200g per portion. Fruit Sauce of competitor’s choice; Cookie of competitor’s choice utilizing the creaming method. To be served on 12” dinner plates. Service Details: Two (2) plates will be presented for each course; one (1) plate served to the judges & one (1) plate presented for public display. Preparation Details: All ingredients required for this competition will be supplied by Skills Canada Nunavut; Recipes for the required elements are provided by the technical committee; 34- Cooking, Secondary Level, Service Skills, TSC 2 skillsnunavut.ca – 867-979-5281 x 1411
Recipes for the competitor’s choice elements are decided by the competitor. o Please advise Skills Canada Nunavut of the ingredients you will need for competitor’s choice components. 4. Competency Workshop- April 27th: All competitors must attend a mandatory workshop and orientation on Saturday, April 27th in which they will be guided through the competencies required to complete their competition meals. The start time of the workshop will be announced at the TSC opening dinner. Competency 1: Meat Cutting 8 – cut chicken; Will be presented in provided containers along with the cleaned carcass for inspection. Competency 2: Tomato Sauce 1 litre portion; Presented in lidded containers. Competency 3: Vegetable precision cuts 150g of each; Green pepper- lozenge; Celery- battonet; Onion- brunoise; Carrot- concassé; Presented in individual lidded containers. Competitors will be assessed on their professionalism and sanitation standards but they will not be judged on their skills during the workshop. This is an opportunity for all competitors to learn from professionals and be set-up for success on competition day. All food prepared at the workshops will be stored and utilized the following day. 5. Competition Day- April 28th: Schedule of the day: 9am: Set-up Workstation Competitors will assemble their equipment and ready their workstations. 34- Cooking, Secondary Level, Service Skills, TSC 3 skillsnunavut.ca – 867-979-5281 x 1411
9:30: Start of competition Advisors must leave the worksite. Competitors may only communicate with the judges or staff until the end of the competition. 12:00-1:00 Break for Lunch Lunch will be served; students can take up to one hour for break as needed. 3:30pm: Presentation of Main Course 4:00pm: Presentation of Dessert 4:05pm: Clean-up workstation Advisors will be allowed to assist once judging has ended; Competitor is only allowed to leave once their workstation is clean and they have been dismissed by judges. Note: Competitors have a 5 minute window to present their dishes until they are no longer accepted. Once a plate has been presented, no additions can be made. 6. Equipment, Material, Clothing: Skills Canada Nunavut will provide: All food for the competition; 4 burners (either oven or hot plate); Knives; Ladles; Spatulas; Strainers; Pots; Pans; Electrical outlet; Refrigerator access; Shared sink; Rolling rack; Baking sheets; 2 cutting boards; Cleaning supplies; Food processor; Stand-up mixer; Kitchen blender; Digital scale; Aluminum foil; Butcher’s twine; 34- Cooking, Secondary Level, Service Skills, TSC 4 skillsnunavut.ca – 867-979-5281 x 1411
Oven mitts; Dishtowels; Re-sealable bags; Storage containers; All service ware. Equipment and Materials provided by the competitor: Specific equipment unique to the competitor’s design and presentation’ o No outside food or ingredients are permitted inside the competition site. Competitor’s personal equipment should be clearly marked. Required Clothing: Non-slip, closed toe shoes must be worn at all times; Dark bottoms or chef trousers (available through Skills Canada Nunavut); Chef jacket (available through Skills Canada Nunavut); Apron; Professional chef’s hat. Note: Competitors will be marked on maintaining a neat and professional uniform throughout the competition. 7. Safety Requirements: After the official opening of the Territorial Skills Competition, all competitors will participate in a mandatory safety demonstration. All competitors will be expected to maintain a safe working area through the competition. No additional personal protective equipment (PPE) is required for this competition area. 34- Cooking, Secondary Level, Service Skills, TSC 5 skillsnunavut.ca – 867-979-5281 x 1411
8. Assessment: Judging criteria and point breakdown is subject to change by the 2019 technical chair and judging panel. However, competitors can expect a similar format. Ties: No ties allowed. In the event of a tie, the competitor with highest score in the Taste criteria will be declared the winner, followed by the Technical criteria, followed by the Presentation should a tie still persist. Cooking Criteria and Point Breakdown Total Value: /100 Sanitation /15 Organization & Utilization – Professional use of tools; Limited food wastage; Time management; Execution of tasks. /10 Technical Skills – Proper use of the tools and equipment; Application of correct techniques and methods. /25 Presentation – Portion size; Clean plates; Harmonious colours; Artistic and appetizing; Appropriate garnishes. /35 Taste & Menu Components – Proper texture of foods; Correct degree of doneness; Balanced taste and seasonings; Flavours match menu descriptions; Food served at proper temperatures. /35 34- Cooking, Secondary Level, Service Skills, TSC 6 skillsnunavut.ca – 867-979-5281 x 1411
9. Additional Information: Common Table: The common table is accessible to all Cooking competitors throughout the entire competition; Food items that are available to carry out the test projects will include all necessary proteins, dairy and produce items; Common dry goods, herbs, cooking alcohols, spices, and stocks will also be available; The National Technical Committee reserves the right to change or limit food items without notice, depending on availability and quality; Competitors will be marked accordingly for over-use, or waste of products. Professional Conduct: During the competition, all communication between competitors and persons outside the site are not permitted. This includes verbal, nonverbal, written and electronic forms of communication; The use of cell phones is prohibited; Recipes and notes are permitted provided they are neatly organized; Competitors will be judged on their usage of power and water during the competition, set-up and clean up. Points will be deducted if the competitors are being wasteful in their use of power and/or water Note: The technical committee will be available to assist competitors in case of equipment malfunction, to replenish ingredients, and as facilitators. They cannot answer questions or provide guidance to competitors regarding the meals once the competition has started. Competitors should prepare questions to ask at the Competency Workshop. Interpreter/Translation Services: All Territorial Skills Competition events and activities, including workshops, orientations, and instructions will be conducted in English, with Opening Remarks and Closing Ceremonies in English and Inuktitut. If a competitor requires the help of an interpreter once onsite and throughout the competition, Skills Canada Nunavut must be advised at the time of the students’ registration for the TSC, no later than March 15, 2019. All competition documents can be made available in any of Nunavut’s official languages upon written request to Skills Canada Nunavut staff. 34- Cooking, Secondary Level, Service Skills, TSC 7 skillsnunavut.ca – 867-979-5281 x 1411
10. Qualifying for Skills Canada National Competition: Following closing ceremonies and review of all competitors’ results, gold medal winners will be notified by Skills Canada Nunavut if the Technical Chair of their competition has recommended them to represent Nunavut at the SCNC. Skills Canada Nunavut technical committee (judges) will positively assess each competitor and come up with a detailed training plan to ensure future successes. Cooking at the SCNC-level: The SCNC recipes are the same as TSC, however the student will have to produce an appetizer meal in addition to the same two-course meal they prepared in Iqaluit. The competitor will have to prepare a menu board to display beside their workstation, detailing the name and descriptions of each dish. The SCNC is a two-day competition: o Day 1 consists of each competitor being judged on the three competencies they were instructed at TSC. They will be marked on their skills and not have guidance from an instructor. o Day 2 consists of the production and presentation of the three-course meal. Competitors will have less time to prepare the meal. Competitors will have to pack their own supplies for competition as no equipment will be provided (stoves, sinks, and ingredients will be available). Skills Canada Nunavut will assist in providing any needed supplies. 11. Territorial Technical Committee Cooking Technical Chair: Colleen Neily, Portage College and Skills Canada Nunavut alumnus Colleen.Neily@portagecollege.ca Colleen is happy to answer any questions regarding tips for recipes and expectations at the competition! She is also the Cooking representative for Nunavut at the SCNC! 34- Cooking, Secondary Level, Service Skills, TSC 8 skillsnunavut.ca – 867-979-5281 x 1411
Skills Canada Nunavut: Location: Inuksuk High School, Tisi Office Fax: 867-979-4380 Janis Devereaux- Executive Director janisd@skillscanada.com 867-979-5281 x 1411 Bibi Bilodeau- Program Coordinator bb@skillscanada.com 867-979-5281 x 1432 TSC COOKING RECIPES SECONDARY-LEVEL These recipes are provided by the SCNC National Technical Committee and will source the textbooks that the recipes are 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 professional textbook such as the “On Cooking” or “Professional Cooking” for further guidance. Many textbooks include photographs, text and digital content that will illustrate proper and safe working techniques as well as important aspects of the modules preparation. Correct cooking practices must be respected for all plates. Cooking methods and culinary terminologies from the recipes stated on the test project must be respected and used to prepare the required dishes. However, additional elements may be added to the dishes to facilitate the competitor’s creativity. Food items and quantities are subject to change without notice, depending on availability and quality; all competitors will have the same conditions. 34- Cooking, Secondary Level, Service Skills, TSC 9 skillsnunavut.ca – 867-979-5281 x 1411
Tomato Sauce for Pasta Professional Cooking 8 – 399A Sauces Yield: 1 ½ quarts (1.5 litres) Portions: 16, 3-fl.oz (90ml) 8 fluid ounces Olive oil 240 millilitre 4 ounces Onion, Brunoise 110 grams 4 ounces Carrot, Brunoise 110 grams 4 ounces Celery, Brunoise 110 grams 3 pounds Canned whole tomatoes 1360 grams 1 clove Garlic, minced 1 clove ½ ounces Salt 15 grams 1 ½ teaspoons Sugar 7 milliltres 1. Heat the olive oil in a large saucepot. Add the onions, carrots and celery and sauté. lightly for a few minutes. Do not let the vegetables brown. 2. Add remaining ingredients. Simmer uncovered, about 45 minutes, until reduced and thickened. 3. Pass through food mill. Taste and adjust seasonings. 4. For service, this sauce should be tossed with freshly cooked pasta in a bowl before being plated, rather than simply ladled over the pasta. 34- Cooking, Secondary Level, Service Skills, TSC 10 skillsnunavut.ca – 867-979-5281 x 1411
Chicken Cacciatore Professional Cooking 3 – 313 Poultry - Chicken Yield: 25, 8 – 10 ounce (250 – 300 gram) chicken, 3 ounces (90 millilitres) sauce 15-17 pounds Boiler-fryers, disjointed 7.5 – 8 kilograms 1 pound Flour 500 grams 2 tablespoons Salt 30 millilitres ½ teaspoons Pepper 7 millilitres 8 ounces Oil 250 millilitres 1 ¼ pounds Onion, Brunoise 600 grams 1 pound Green pepper, cut into 500 grams lozenge 5 ounces Celery, cut into bâtonnet 175 grams 5 ounces Carrot, cut brunoise 175 grams 2 tablespoons Garlic, chopped fine 30 millilitres 1 cup White wine or Marsala 250 millilitres 2 ½ quarts Tomatoes (canned) 2.5 litres crushed with juice 8 ounces Tomato paste 250 grams 5 ounces Tomato Concassé 175 grams 2 Bay leaves 2 ½ teaspoon Basil 2 millilitres 1. Cut chicken in eighths. 2. Place the flour in a pan and season with salt and pepper. 3. Dredge the chicken in the flour. Shake off excess. 4. Heat the oil in a large sauté. pan or skillet. Add the chicken pieces and brown well on all sides over high heat. 5. Remove the chicken from the pan and place in a brazier. 6. Pour about 5 ounces (150 millilitre) of the oil used to brown the chickens into a sauce pot. (Discard the rest of the oil, but keep the saut. pan handy). 7. Add the onion, green pepper, celery, carrot, and garlic. Sweat until onions are translucent, but have not begun to brown. 8. Add the wine, tomatoes, Concassé, tomato paste, and herbs. Bring to a boil. 9. Add a ladleful of the sauce to the pan in which the chickens were browned. 10. Pour the sauce over the chickens. Bring to a boil. Cover the pan and finishcooking in a 300F (150C) oven or over low heat on the stove. Cooking will take 30 to 45 minutes. 34- Cooking, Secondary Level, Service Skills, TSC 11 skillsnunavut.ca – 867-979-5281 x 1411
11. When the chicken is tender, remove it from the sauce and place in a hotel pan. 12. Degrease the sauce. Reduce the sauce over high heat until thickened to desired consistency. Adjust seasoning. Pour over the chicken. 34- Cooking, Secondary Level, Service Skills, TSC 12 skillsnunavut.ca – 867-979-5281 x 1411
Fresh Pasta Professional Cooking 8 - 400 Pasta Yield: 1 ½ pounds 1 pound Bread Flour 450 grams 5 Eggs 5 ½ fluid ounce Olive oil 15 millilitres Pinch Salt Pinch 1. Mound the flour on a work surface. Make a well in the centre and add the eggs, oil and salt. 2. Working from the centre 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 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 it rest at least 30 minutes. 5. Cut the dough into 3 to 5 pieces. Set the rollers of a 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 pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook. Pappardelle: Cut by hand, using a fluted cutting wheel, into long noodles about ¾ inch (18 millimetres wide). 34- Cooking, Secondary Level, Service Skills, TSC 13 skillsnunavut.ca – 867-979-5281 x 1411
Chocolate Mousse Professional Cooking 8 - 1021 Dessert - Mousse Yield: 2 ¾ pounds (1.25 kilograms) or 2 ½ pints (1.25 litres) Portions: 12, 4 ½ fluid ounce (145 millilitre) 1 pound Bittersweet chocolate 500 grams 4 ounces Butter 125 grams 6 ounces Egg yolks 180 grams 8 ounces Egg whites 250 grams 2 ½ ounces Sugar 75 grams 8 fluid ounces Heavy cream 250 millilitres 1. Melt the chocolate over hot, but not boiling, water. 2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in. 3. Add the egg yolks, one at a time. Mix in each yolk completely before adding the next. 4. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do not overbeat. 5. Fold the egg whites into the chocolate. 6. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture. 7. Spoon the mousse into serving dishes, or use a pastry bag fitted with a star tube. 8. Chill the mousse well before serving. 34- Cooking, Secondary Level, Service Skills, TSC 14 skillsnunavut.ca – 867-979-5281 x 1411
34- Cooking, Secondary Level, Service Skills, TSC 15 skillsnunavut.ca – 867-979-5281 x 1411
Cutting chicken into quarters and eighths, bone in • Place the chicken on the cutting board breast up. Split the chicken down the center of the breast with a heavy knife. • Spread the chicken open and spread through the bones on one side of the backbone. • Cut off the backbone completely and save for stocks. • Cut through the skin between the leg and the breast. • Cut the breast and wing quarter into two equal pieces. Another method is simply to cut off the wing. • The chicken cut into eighths. Note that the first joint of each wing has been cut off. 34- Cooking, Secondary Level, Service Skills, TSC 16 skillsnunavut.ca – 867-979-5281 x 1411
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