Official Version for Publication

Skills Canada

Provincial Skills Competition April 25, 2014

NBCC, St. Andrews

POST-SECONDARY

Cooking Trade

Test Project

General Information

Important:

This test project is based on the Contest Description“Scope” document for the Canadian Skills Cooking Competition.

It is important for all participants to review the technical description; many general instructions are found only in the "Contest Description" document.

This test project is information about the contest itself, whereas the contest (technical) description will inform on such topics as material to bring, equipment on site etc.

Module -Prepare and present “Mystery” poultry main course and a “Mystery” fruit mousse dessert.

  • Common food items will be available in limited amounts. They will includesome dry goods, herbs, alcohols, spices, and stocks. Common table items will be outlined in the common table document.
  • Competitors must submit a menu which is carefully hand written or typed, providing appropriate terminology and descriptors of the cooking methods and the ingredients used. Do not include your name or your province/territory name on the menu.
  • The scheduleis to be followed exactly, both for the work schedule and for service times.
  • During the contest, all communications between candidates and persons outside the site are not permitted.
  • If a candidate must leave the site, the Competition Chair must be advised prior to leaving the contest site.

Module / Mystery Ingredient Main Course & Dessert
4 hours kitchen time / Skill 34 - Cooking
Description / Prepare three (3) portions of the following main course and dessert using the mystery ingredients.
The 3 course “Mystery Ingredient” Menu will be completed during the 2 modules and the mystery ingredients will be picked during the orientation.
  • Mystery Poultry Main Course of your choice must include:
  • Poultry preparation using the mystery ingredient
  • One (1) sauce minimum
  • Three (3) vegetable preparations:
  • One (1) tourneed
  • One (1) batonnet
  • One (1) flan (recipe example – vegetable, milk and/or cream and eggs)
  • Garnish of your choice
  • Mystery Fruit Mousse Dessert of your choice must include:
  • Fruit mousse using the mystery ingredient
  • One (1) sugar garnish

Service Details /
  • Portion size for the poultry is 180 grams minimum.
  • Service Temperatures for courses that are served hot must be a minimum of 50 °C.
  • Present three(3) plates for each course
  • Two (2) plates of each course will be presented to the judges & then one (1) plate will be for public display.
  • Service-ware will be provided for the Main Course and Dessert; Please refer to the “Contest Description Document”.

Mystery ingredients required
Main Course / The mystery ingredient for the “Main Course” will be drawn at the orientation session by the Canadian Expert and will be either:
  • Chicken
  • Guinea Fowl
  • Duck

Mystery ingredients required
Dessert / The mystery ingredient for the “Dessert”will be drawn at the orientation session by the Canadian Expert and will be either:
  • Mango Puree
  • Raspberry Puree
  • Strawberry Puree

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

  • Three plates are to be presented to the judge’s table (two for tasting & one for design reference). One plate is for display at the public table.
  • For all plates, the presentation should be clean.
  • Do not waste any food items; waste will be marked accordingly.
  • Cooking methods and culinary terminology from the recipes stated in the menu must be respected and used to prepare the required dishes.
  • Food items and quantities are subject to change without notice, depending on availability and quality; all competitors will have the same conditions.
  • Reference books and recipes may be consulted all day long.

Post-secondary Competition Schedule:

Friday April 25, 2014

9:00 amArrival of competitors and judges

  • Instructions for the day

9:15 amSet-up work station – Equipment Only

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

9:30 amStart of competition

9:30 amSubmit your menu (English or French).

(Translations can be made )

1:00pmPresentation of Main Course

1:30pmPresentation 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.

1:30pmCleaning and packing

2:15pmCompetitors leave the contest area

4:00pmMedal Ceremony

Marking Criteria

%Title Judging Criteria

Proper and professional clothes

Personal hygiene and cleanliness

15 %SanitationWork 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 %OrganizationEnergy 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

contestproject

25 %Preparation and Proper use of the tools and equipment

Technical SkillApplication of correct cooking techniques and methods

Portion size in accordance with the test project

Clean plates

15 %PresentationHarmonious colours

Appetizingand 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 Componentstest project and in accordance with industry

standards

Respect timetable in regards to serving times

All required elements outlined in the test project and the

competitorsmenu 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

Skills Canada NBPPage 1 of 5Trade No.34 – Cooking

Post-Secondary Contest