SkillsUSA Missouri Virtual Commercial Baking Contest 2021
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SkillsUSA Missouri
Virtual Commercial Baking Contest
2021
Pre-Contest Zoom Meeting
Post-Secondary: March 17 8:00-8:30 th
Secondary: March 31 8:00-8:30 st
ZOOM Contest:
Post-Secondary: March 17 – 8:30-12:00 th
Secondary: March 31 – 8:30-12:00 st
Contestant's Packet
Please read through entire packet carefully!
Contents
Virtual Contest Information
Required Items/Tools List
Judging Criteria
Commercial Baking
MO SkillsUSA 2021
Scope of the Contest:
The contest is defined by industry standards as identified by SkillsUSA National technical committee. Please
see technical standards for COMMERCIAL BAKING.
Knowledge Performance:
The contest will include a resume and a live, skilled competition, Zoom session with industry judges;
demonstrating the decorating of a pre-baked cake and preparation of chocolate chip cookies and apple
galettes. Contestants will be evaluated on their resume, final products, and general skills. See attached
formulas/information for more specifics.
Contest Information:
PDF Resume
• Resumes must be submitted to the SkillsUSA Platform. Failure to do so will result in a deduction of
points. State resume scoring guide can be found here. Students will also need to take the SkillsUSA
Knowledge test using the SkillsUSA Platform.
Live Zoom Session with Judges
• Each participant/instructor will receive 2 Zoom invites for the competition for the specified date/time.
• Join the two sessions, each on a different device with quality cameras and audio ability.
o One camera should be tight on the contestant (able to zoom in as needed) and the second
camera should be distanced from contestant to include the entire work area.
• Students will need to log into Zoom and change their name to their contestant number.
• A third-party person must act as a liaison/proctor for the judges during the contest. This may be a
person from the school, such as a counselor or administrator, or an industry professional
(preferred). Another student or the instructor are not acceptable.
• Record the entire session in case of technical issues during the session- this will be submitted to the
contest coordinator via the SkillsUSA platform upon completion of the competition.
• Make sure that captured audio is high quality for judge’s review. Quality of technology will not affect
the contestant’s score.
Upload Video recording and photos of Completed Products
• Upon completion of the live session, contestants must upload the video recording of the live session to
a specified platform.
• Specified photos of each completed product must also be uploaded to the platform, labeled with your
contestant name and number.
Contest specifics:
• Contestants will join the Zoom session at 8:00am for orientation
o Any questions will be answered during this time
• The live competition session will run from 8:30 am to 12 pm, with the possibility of judges’
comments/critique at the end.
• Contestants will be allowed 3 ½ hours to complete and display their products.
Commercial Baking
MO SkillsUSA 2021
Clothing Requirement:
Contestants must wear the appropriate SkillsUSA Championships clothing or work uniform specified for their particular
contests during competition. PLEASE COVER ANY IDENTIFYING INFORMATION ON JACKETS.
IMPORTANT:
Contestants cannot speak with advisors or visitors during the contest. Any questions should be directed to the
contest coordinator via the Proctor/Liaison. Raise your hand and ask for assistance if there is anything that
you do not understand. Judges/Proctors cannot answer technical questions (i.e. how do I bake this). Judges
may stop your progress at any time if they feel you are not operating in a safe or sanitary manner. i.e. fires on
stoves, cross-contamination issues, etc. Instructors do need to be on site for safety reasons but should not be
interacting with the contestant in any way on or off camera.
Per SkillsUSA rules- THE USE OF CELL PHONES BY CONTESTANT IS NOT PERMITTED
AT ANY TIME DURING THE CONTEST OR IN THE CONTEST AREA!!!!!
Judging Procedures
• Judges may ask the contest liaison/proctor to zoom in on the contestant or the products.
• Judges may speak to students or ask questions about their work or product. They will not help nor give advice or
instructions.
Judge’s Scoring Criteria
General Skills
• Oral Professional Development/Organization
• Proper Measuring
• Safety
• Sanitation
• Production Efficiency
Skilled Components/Products
• Internal and external appearance
• Following directions
• Proper bake
• Correct size
• Uniform/consistent shape and size
• Technique
• Knife cuts- Apple Galette
Commercial Baking
MO SkillsUSA 2021
2021 Commercial Baking Competition
Tip Sheet
BEFORE YOU BEGIN…
READ all your formulas through. Points are deducted for not following directions
ORGANIZE your workstation. Keep your table neat and safe
ORGANIZE your time; you will need the entire time allowed to complete this competition
PLAN - this has several steps:
• Don’t assume or necessarily work in the same order as the formulas presented in the workbook
• For each product, estimate the time needed to scale, mix, rest, bake, cook and finish
• Put it all together, Plan what your day will look like – what will you work on, in what order, at what
time
Pay attention at Orientation. Ask questions…that’s the time to get your questions answered.
ONCE YOU START….
WRITE a note - use your timers - do whatever it takes to avoid these common mistakes –
Leaving products in the oven too long
Forgetting to display products
Watch your oven temperatures…make sure you are baking at the right temperature.
Check and double check your ingredients……Is it sugar OR is it salt?
CAKES are easier to decorate when they are frozen
Always CHECK and start mixers at what level? - #1
Please contact me with questions and I will respond as soon as possible.
Betsy Anderson: Commercial Baking
Call or text- 417-439-7259
elizabethanderson@joplinschools.org- best form of communication for me!Commercial Baking
MO SkillsUSA 2021
To be supplied by the contestant/school:
Ingredients List:
See formulas for amounts
Decorated Cake:
• 2 - 8 inch cake layers
• Icing, whipped
• Icing, buttercream
• Cake board- 10 inch
• Food coloring- Yellow and Green
Chocolate Chip Cookie:
• Butter
• Brown sugar
• Granulated Sugar
• Eggs
• Vanilla extract
• Bread flour
• All-purpose flour
• Salt
• Baking Soda
• Chocolate chips or chunks
Apple Galettes:
• Egg- for egg wash
• Milk-for egg wash
• Granulated Sugar
• Butter
• All-purpose flour
• Salt
• Apples
• Cinnamon
• Vanilla
• Apple juiceCommercial Baking
MO SkillsUSA 2021
Equipment/Tools List: Equipment/Tools List:
Cake Decorating: Misc:
• Cake decorating turntable (any type) • 6-quart Kitchen-aid or other heavy-duty mixer
• Cake decorating bags o Mixing bowl
• Decorating tips o Paddle attachment
• Flower nail • Convection Oven
• Scissors • Sheet pan(s)
• Offset spatulas • Parchment paper (pan liners)
• Bench scraper • Dry measuring cups and spoons
• Rubber spatula • Liquid measuring cups
• 10-inch Cake board • Ingredient containers (liquid and dry) for scaling
• Serrated knife • Oven mitts/pads
• Bowls • Timer (cell phones may not be used for timers)
Chocolate Chip Cookie: • Digital Scale
• Card Scraper/Bowl Scraper • Foodservice gloves
• Scoop, Portion #16 • Pan spray
Apple Galette: • Plastic wrap
• Wire whip/whisk • Side towels
• Pastry brush • Sanitizing buckets
• Dough cutter • Towels for cleaning and sanitizing
• Rolling pin
• Chef spoon Note:
• Bowl scraper 1) No other food items allowed (i.e.; sprinkles,
• Pastry cutter food coloring)
• Knife, Chef 2) Please see tools list on each formula for more
• Knife, Paring specifics
• Vegetable Peeler 3) Students do not have to have every item listed,
• Round cutter/guide for galette but cannot use equipment that is not specified
• Cutting board or mat
on the tools list or specific formula pages.
• Sauté pan (10-12”)
• Heat proof rubber spatula Contestants will need access to:
• Wooden spoon • 1 outlet
• Container for cooling filling
• Work table/area
• Speed rack
• Refrigerator
• Oven
• Burner/stove-top
• Dish areaSkillsUSA Commercial Baking 2021
Source: Chef Chris Teixeira CMB
Formula Worksheet #4
Chocolate Chip Cookie Yield: 10-12 Cookies
Weights and Measures
Ingredient Name
PoundsLB OuncesOZ Bakers% Kilos Grams ✔
1 Butter, Diced 5.80 71.20 164.5
2 Sugar, Brown 3.69 45.40 104.5
3 Sugar, Granulated 3.90 48.00 110.5
4 Eggs, Whole (Room Temperature) 2.30 28.30 65
5 Extract, Vanilla 0.11 1.30 3
6 Flour, Bread 4.06 50.00 115
7 Flour, All Purpose 4.06 50.00 115
8 Salt 0.16 2.02 4.5
9 Baking Soda 0.11 1.30 3
10 Chocolate Chips or Chunks 8.17 100.10 231.5
15
Total Formula Weight 2 0.36 397.62 916.5
Method:
1. Clean work area and wash hands. Prepare your mise-en-place, by assembling your equipment and supplies.
2. In a mixing bowl with a paddle, cream the butter and sugars until combined and light in color.
3. Gradually add the eggs and vanilla in stages and scrape after each addition.
4. Combine the dry ingredients, add to the mixing bowl all at once, and mix until just combined.
5. DO NOT OVER MIX!
6. Add the chococlate pieces and mix until combined.
7. Scoop the dough with a 2 oz (#16) scoop. Place the cookies close together on a lined sheet pan. Refrigerate the cookies.
8. After chilling the cookie dough, remove from the refrigerator then pan on a lined sheet pan 3 x 4.
9. In a convection oven bake at 325 degrees F for 12 to 14 minutes
until done.The outside should be golden brown and the center
should be slightly pale.
10. Please display all of the cookies.
Chocolate Chip Cookies (Representation Only) Tools/Equipment
Card Scraper/Bowl Scraper
Gloves, Food Service
Ingredient Containers for Scaling
Oven Mitts/Pads
Scale, Digital
Scoop, Portion #16
Spatula, Rubber
Convection Oven
Mixer 20 qt
Mixing Bowl 20 qt
Mixing Paddle 20 qt
Pan Liner(s)
Sheet Pan(s)SkillsUSA Commercial Baking 2021
Formula Worksheet #6C
Yield: 573 g
Apple Galette (3 Galettes)
Weights and Measures
Ingredient Name
PoundsLBOuncesOZBakers% Kilos Grams ✔
1 Galette Dough (AN) 1 3.21 545
2 Galette Filling (AN) ≈1 5.53 ≈ 610
3 Egg, Whole (1) each
4 Milk 1.00 28
5 Sugar, Granulated (AN)
6
Total Formula Weight
Method:
1. Clean work area and wash hands. Prepare your mise-en-place, by assembling your equipment and supplies.
2. Roll the dough to 1/8” thick.
3. Cut 3 – 6” round circles from dough; if needed, re-roll excess dough
4. Place 120 g (4 oz) of filling amongst all 3 tarts, leaving 1” of dough exposed around the edge of each dough circle
5. Fold (pleat) the uncovered border of dough over the filling, slightly overlapping each fold.
6. Place onto a lined sheetpan.
7. To finish the Galette, whisk egg and milk to combine into egg wash.
8. Egg wash each tart and sprinkle with granulated sugar.
8. Bake at 400 degrees F. Rotating pan as necessary.
9. Display all of the Galettes
Apple Galette (Representation Only) Tools/Equipment
Bowl Stainless (1, 2, 3, and 4qt)
Brush, Pastry
Dough Cutter/Bench Knife
Rolling Pin/French Pin/Dowell
Scale
Spatula, Offset
Spoon, Chef
Wire Whip/Whisk
Parchment Paper
Sheetpan(s)SkillsUSA Commercial Baking 2021
Formula Worksheet #6A
Galette Dough Yield: 545 g
Weights and Measures
Ingredient Name
PoundsLB OuncesOZ Bakers% Kilos Grams ✔
1 Butter 8.00 100 227
2 Flour, All Purpose 8.00 100 227
3 Salt 0.21 3 6
4 Water, Ice Cold 3.00 37.5 85
5
Total Formula Weight 1 3.21 240.5 545
Method:
1. Clean work area and wash hands. Prepare your mise-en-place, by assembling your equipment and supplies.
2. Into a large stainless steel bowl sift in the flour.
3. Dice the butter into 3/8" pieces. Add the diced butter to the flour. Cut the fat into the flour,until the desired consistency is reached.
4. Dissolve the salt into the very cold water. Add the mixture to the flour, mixing gently until the dough holds together. Do not over mix.
5. Cover the dough with plastic wrap and chill well before using.
Galette Dough (Representation Only) Tools/Equipment
Bowl Stainless (1, 2, 3, and 4qt)
Card Scraper / Bowl Scarper
Container Liquid Measuring
Cutting Board or Mat
Dough Cutter/Knife/Pastry Blender
Ingredient Containers for Scaling
Knife, Paring
Scale
Plastic WrapSkillsUSA Commercial Baking 2021
Formula Worksheet #6B
Galette Filling Yield: ≈ 616 g
Weights and Measures
Ingredient Name
PoundsLB OuncesOZ Bakers% Kilos Grams ✔
1 Apples, peeled, cored (large diced) ≈1 0.00 454
2 Butter 1.00 28
3 Sugar, Granulated 2.00 57
4 Cinnamon (≈ 1/4 t) 0.25 7
5 Vanilla 0.50 14
6 Water 1.00 28
7 Apple Juice 1.00 28
8
Total Formula Weight ≈1 5.75 616
Method:
1. Clean work area and wash hands. Prepare your mise-en-place, by assembling your equipment and supplies.
2. Peel, core and large dice the apples.
4. In a sauté pan add the apples and let them brown slightly.
5. Add the butter and let it melt so that it loosens and frees the apples from the bottom of the pan.
6. Cook aproximately 1 minute, add the sugar and let it brown, stirring occasionally.
7. Add the cinnamon and vanilla.
8. Add the water and apple juice.
9. Remove from the heat and place in a container. Place over an ice bath to cool.
Cooked Apple Filling (Representation Only) Tools/Equipment
Container for Cooling
Container Liquid Measuring
Cutting Board or Mat
Ingredient Containers for Scaling
Scale
Spatula, Rubber Heat Proof
Vegetable PeelerSkillsUSA Commercial Baking 2021
Formula Worksheet #5
Cake Decorating Yield: 1 Decorated Cake
Weights and Measures
Ingredient Name
PoundsLB OuncesOZ Bakers% Kilos Grams ✔
1 Cake Layers (supplied 8") 2 each
3 Icing, Whipped Topping 2 454
4 Icing, Butter Cream 1 227
5 Cake Board (1 each)
6 Food Colors (AN)
7
Total Formula Weight
Method:
1. Clean work area and wash hands. Prepare your mise-en-place, by assembling your equipment and supplies.
2. Decorate and display the cake as instructed by the cake order form.
Decorated Cake (Representation Only) Tools/Equipment
Bowl Stainless (1, 2, 3, and 4qt)
Card Scraper/Bowl Scraper
Flower Nails
Knife, Serrated
Pastry Bags
Pastry Tips
Spatula, Assorted
Spatula, Rubber
Cake Board
Cake TurntableSkillsUSA Commercial Baking 2021
Cake Order Form
Customer Name: Mrs. Jane Smith
Day Wanted: Wednesday
Phone: 555-987-6543
Time Wanted: 12:00 PM
Cake Size: 8” Round White Cake
Cake Filling: None
Icing: Cake Iced in Whipped Icing, All borders and decorations in Buttercream Icing, Customer does not
want the sides combed.
Colors: Yellow Roses, Green Leaves
Flower Type: Spray of Roses (3 to 5)
Inscription: Happy Birthday Betsy
Special Instructions:
2. Using no more than 2 lbs of Whipped Topping. Use whipped topping to ice the cake.
3. Prepare your colors as described above for the borders, roses, leaves and inscription using Butter
Cream icing.
4. Pipe a white border. One shell style, and one of your own choosing.
5. Do not comb the sides.You can also read
