Texas SkillsUSA
District 6
Commercial Baking Contest
February 21, 2015
Le Cordon Bleu, Dallas, Tx
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Sugar Cookies
Pineapple Pie with Double Crust
Pumpkin Loaf Bread
Decorate Double Layer Cake
General Instructions
· There will be an open question and answer session with the technical committee before the event.
· Contestants will be given a 20 minute equipment set-up time prior to competition start.
· Please use only as much of each ingredient as is necessary. Return unused portions to the supply tables. Keep waste to a minimum. Due to limited supplies, spoiled or burnt supplies items will not be replaced.
· Contestants will be divided in two groups – chosen at random – contestants will drawn numbers to determine what group they are in.
· Group 1 will prepare the baked items first (pie, cookies, loaf bread) , they will have 3 hours to complete three items.
· Group 2 will take written test then decorate their cake upstairs in the breakroom and will have 1 ½ hours to prepare cake including the 20 minute set-up time. Then the groups will switch places and be given the same amount of time.
· Only contestants and judges will be allowed in the kitchen area.
· Late products will be judged but no score will be awarded.
· Note: Kitchen and oven space are limited this is the reason for 2 groups, so students will need to use their time wisely.
· Sharing of baked products is forbidden and contestant will not be awarded points.
· Contestants will provide ALL smallwares needed for preparation (see included list), also note: Contestants are required to bring a single burner to prepare the pineapple filling as there will be no stove available for the baking contestants. No other equipment will be allowed unless approved by the judges and made available to all contestants.
· Advisors – PLEASE do NOT teach students to edit/add/omit any ingredient amounts in the formulas. The goal is a consistent product using standardized recipes.
Equipment Supplied by the technical committee:
· All ingredients
· Cakes
• Icings (buttercream and whipped)
• Cake Board
• Bread Pans
• Full sheet pans for use in the ovens
Equipment supplied by commercial baking contestant:
-One 8” pie pan
-Cake board
-Mixing bowls
-Knives if needed
-Spoons, whisks, cutting boards, if needed
-Measuring cups (glass not allowed)
-Scissiors and bowl scrapers
-Pastry bags and tips
-Spatulas
-Bench scrapers
-Rolling Pins
-Timers
-2 ½ sheet pans
-Kitchen towels
-Hot pads, plastic gloves
-Sanitizing bucket
-Pastry cutter
-Serrated knife
-Parchment paper
-Measuring spoons
-Cake turn table
-Plastic wrap
-icing colors
-Foil
-Pastry brush
-Angled spatulas
-Strainer
-Cake decorating supplies
-Marker to label items
-Sauce pan
-Battery operated or spring scale
Note:
Any equipment not listed here may not be allowed by the judges if it is deemed to be advantageous to the student. Items such as cake levelers, molds, stencils, pre- made icings or flowers, fondant, gum paste, pastillage and cake combs will not be allowed. Feel free to bring any other simple kitchen equipment
Cake Decorating Guidelines:
1. Two, 10” round cake layers, whipped topping, and buttercream will be provided and will be purchased from Sam’s Club.
2. The cake will be torted and filled with whipped topping.
3. The cake will be iced with whipped topping and decorated with buttercream.
4. Borders and flowers will be done using buttercream.
5. Icing supply will be limited and students will be given only 2.5 lbs to use.
6. Cakes must be torted with a serrated knife not a cake leveler.
7. Students will not have access to a freezer or refrigerator in order to harden their roses in any way.
8. Students will smooth the icing with room temperature tools. No heating of palette knives in any way will be allowed.
9. Students must create cakes exactly as the cake order states.
10. Only a spray of 3-5 yellow roses with green vines, leaves and writing will be done. Drop flowers or additional flowers will not be allowed and will result in points lost.
11. Writing should be the same color as the leaves/vines.
12. Borders and sides of cake must be white.
13. Sides of cake must be smooth. Combs, paper towels and heating elements (dry/wet) will not be allowed.
14. Inscription must be in cursive and must read exactly as the cake order states
Pie Guidelines:
1. Pastry flour will be provided. (All-purpose flour and bread flour can be mix to create pastry flour)
2. Pies must be double crusted.
3. Any type of crust method can be made.
4. Canned pineapple chucks will be provided in its own juice.
5. A maximum of 14 ounces of pineapple may be used. This is the only deviation from the formulas that will be allowed.
Pumpkin Bread Guidelines:
1. Bread loaf pans will be provided by the technical committee.
2. 100% packed pumpkin will be used for this recipe.
Notes:
Edits made to these guidelines will be minimal and will be communicated as soon as they are made.
Check for updates!
Texas SkillsUSA District 7
Commerical Baking
Competition Schedule
7:30-8:30 am Contestant Check-in/Resume Submission – Competitors will be checked
in and assigned a competitor number and group number.
8:30am Orientation in Auditorium with Open Q&A with Technical Chair – ALL questions will be answered – everyone will be able to hear the questions and the answers. If a contestant is late and misses this session, the questions will not be repeated or re-answered. Advisers are welcome to attend.
8:50am Group One Competitors – Station setup
Group Two Competitors – Breakroom
9:00am Group One Competitors – Competition Begins
Group Two Competitors – Written Exam/Cake Decorating
12:00pm Group One Competitors – Time Ends/Judging Begins
12:00 – 12:50pm Lunch Break/Competition Area reset
12:50pm Group Two Competitors – Station Setup
Group One Competitors – Report to Breakroom
1:00pm Group Two Competitors – Competition Begins
Group One Competitors – Written Exam/Cake Decorating
4:00pm Group Two Competitors – Time Ends/Judging Begins
IMPORTANT
If any competitor is late in returning from the lunch period, they will only be allotted the time remaining in the competition window to complete all components of the competition. If a competitor taking a written exam is late, they will not be admitted to the exam after it has started and will receive a score of zero.
Traffic will be heavy during arrival and lunch. Please PLAN APPROPRIATELY! Traffic will not be an allowable excuse for extended competition time.
Cake Decorating
Source: RBA
Each student is provided two round cakes and white icing.
This is your cake order.
Test Problem
• Customer Name: Ms. Sarah Jones Phone: 1-800-638-0924
• Day Wanted: Thursday
• Date Wanted: 6/24/14
• Time Wanted: 4:00PM
• Size: 2- rounds, split and filled with red jelly filling. Fillings are provided.
• Icing: Use icing provided
• Colors: Yellow roses, green leaves
• Flower Type: Spray of roses- 3 to 5
• Inscription: Happy Birthday
Special instructions:
1. Scale no more than 2 lbs of whip topping. Use whipped topping for icing the cake.
2. Prepare colors and bags. Use butter cream icing provided for roses.
3. Pipe white border of your choosing.
4. Do not comb sides.
Pumpkin Bread
Source: Baking Fundamentals, Noble Masi
Raw Material / LB / OZ / Baker’s% / InstructionPumpkin,canned / 14 / 100 / Combine the pumpkin with the sugar, eggs, baking soda, salt and spices
Eggs / 6 / 43
Sugar / 1 / 2 / 128
Baking soda / 1/8 / 1
Salt / ¼ / 2
Ground cloves / 1/8 / 1
Bread flour / 14 / 1 / Just blend together, avoid over mixing
Baking powder / ¼ / 2
Vegetable oil / 6 / 43
Raisins / 8 / 57 / Add water and raisins. Blend together
Water / 6 / 43
Total / 4 / 9
Procedure:
Combine first 7 ingredients and mix with paddle for approx. 5 minutes.
Gradually add oil, flour and baking powder
Add water and raisins
Pour into loaf pans provided to make proper size loaf
Sugar Cookies
Source: RBA
Raw Ingredients / LB / OZ / Baker’s % / InstructionsSugar / 8 / 50 / Cream ingredients to soft mix
Salt / 0.16 / .8
Butter / 6 / 37.5
Eggs, whole / 4 / 25 / Add eggs in two stages and cream in
Milk, liquid / 2 / 12.5 / Add milk and vanilla and stir slightly
Vanilla / .025 / .25
Cake flour / 1 / 100 / Sift flour and baking powder together, add and fold lightly
Baking powder / 0.6 / 3
TOTAL / 2 / 5
Instructions:
1. Roll dough to approximately ¼ inch thickness on lightly dusted surface with flour.
2. Use parchment – lined baking sheets
3. Cut out at least 2 dozen cookies, assorted shapes (round, heart, crescent, diamond).
4. Wash with milk and sprinkle with granulated sugar
5. Bake in 375 degrees F oven. DO NOT OVERBAKE.
6. Display 6 cookies
7. (Wrap left over dough and leave on your rack) Leave remaining cookies on pan for display/judging.
Pineapple Pie
Source: Baking Fundamental 2007, modified 2008 by Noble Masi. CMB
DoughRaw material / LB / OZ / Baker’s % / Instruction
Pastry flour / 1 / 100 / Prepare by hand
Shortening, all purpose / 10 / 60 / Rub shortening and flour until dough forms small pieces
Salt / 0.30 / 1.87 / Dissolve salt in water
Water (cold) / 7 / 40 / Add to the above and fold over lightly until the liquid is absorded.
Total / 2 / 1 ½
Filling
Pineapples, canned – drained / 12 / Place pineapple, sugar, and 2 oz water in sauce pan, and bring to a boil
Sugar / 6
Water / 4 / Use 2 oz. Water to make a slurry
Cornstarch / 1 / Add slurry to boiling pineapple (let liquid return to a boil)
Let cool before placing in pie shell
Instructions:
1. Rest dough for half hour minimum
2. Prepare enough for one double crust pie. Use 8-inch pie pans, not the straight side pans. Scale 5-7 oz. For each top and bottom. You should hve a little dough left over.
3. Fill pie and top the pie with a pie crust (dough crust or lattice top)
4. Sprinkle with sugar.
5. Bake pie at 400F until golden brown.