Provincial Scope Document - skillsbc.caskillsbc.ca/PDF2017/CulinaryArts2017Sec.pdfCulinary Arts – Secondary 2017 Page 2 of 14 All of the food items will be supplied by the technical

Culinary Arts – Secondary 2017 Page 1 of 14 www.skillscanada.bc.ca

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Provincial Scope Document

CULINARY ARTS (Secondary) 2017

Check in time: 7:30. Contest: 8:00.

Timing:

7:30 Check in and briefing

8:00 Set up stations

8:30 Competition start 9:00 Submission of final menu

10:00 Presentation of knife cuts

11:30 Presentation of appetizer

12:00 Presentation of main course

Purpose of the Challenge:

To encourage the highest possible standards for employment and to recognize

outstanding students for excellence and professionalism in their field.

Skills & Knowledge to be Tested:

General Cooking Skills, Timing, Creativity, Work Habits, Presentation of Food,

Appropriate Tasting/Seasoning of Food, Safety, Cleanliness and Hygiene, Use of

leftovers, Ability to work under pressure, Ability to prepare a menu from set recipes,

Knowledge of current culinary trends and modern plate presentation.

Specific Requirements:

To be able to use set recipes to produce a two course meal within 3 hours.

Each entrant will prepare and cook two (2) appetizer plates featuring ravioli in

Alfredo sauce and two (2) main course plates featuring salmon from standardized

recipes. In addition, specific competencies will be graded as outlined in the project.

The plates will be used as follows:

one plate for tasting by the judges

one plate for visual display for the judges and public


All of the food items will be supplied by the technical committee and given in the form

of a common table of ingredients available to all of the competitors. Competitors may

not bring any food of any type to the site.

Competitors will write a two (2) course menu and make it available to the judges

within 30 minutes of starting the competition (on paper supplied), and then prepare,

cook, and present their plates, within the 3 1/2 hours. Each competitor must include in

their menu the following mandatory items:

Vegetable precision cuts presented in individual containers. Vegetable quantities

must reflect the amounts stated in the recipe. After grading, these will be returned

for use in the recipes.

Tomato – concassé

Carrot – batonnet

Red pepper diamonds – 1 inch (2.5 cm) max

Broccoli Florets – 2” (5cm) max.

Two (2) appetizer plates using the supplied recipes

Ravioli with spinach and ricotta filling

Alfredo sauce

Two (2) main course plates featuring the supplied recipes

Poached Salmon – poached in Court Bouillon (recipe provided)

Bercy sauce

Rice Pilaf with Tomato Concassé

Sautéed Red Peppers

Blanched and sautéed Broccoli

Carrot batonnet

Appetizer plate not to exceed 180g per portion

Complete main course plates not to exceed 350g per portion

Cooking temperature must meet industry safety standards

If the competitors do not include all of the above mentioned items in their menus and

in their plates, their plates will be disqualified. Please pay careful attention to this

when working with your students.

All ingredients will be presented on a common table, which the competitors will be able

to use throughout the 3 hour competition. This list of ingredients is attached to this

scope document.

Service Requirements:

Vegetable precision knife cuts may be presented at any time for judging prior to

the time indicated.


There will be a 5 minute window for the presentation of each course.

The appetizer must be served between 11:25 and 11:30

The main course must be served between 11:55 and 12:00

One point will be deducted for each minute late after the 5 minute window has

expired.

The following service standards must be applied to all dishes:

Appetizer portion size is maximum 180g

Complete main course plates not to exceed 350g

Cooking temperature of proteins must meet industry standards

Present two plates for each course, one for presentation, and one for tasting by

the judges

Equipment / Tools / Materials

Supplied by Committee:

All food items

Gas or Electric stoves and ovens

Sinks (one to be shared by two competitors)

Tabletops,

Refrigeration

Rim pasta bowls with liners, 10" white dinner plates for presentation and tasting

purposes.

Paper and pencil or pen for writing out their menu in either English or French.

Standardized recipes for the required items on the menu

Supplied by Contestant:

Any and all cooking utensils, knives, cutting boards, cloths, etc.

Small food processor, blender, or other small kitchen appliances

Portable burners are not allowed, but specialty cooking equipment such as

circulators may be allowed at the discretion of the technical committee

A suitable reference textbook for help in devising their menu and personal recipes.

No other presentation plates, china or glassware will be allowed.

If you do not supply your own utensils and knives, you will not be given any at the

contest site.

Clothing Requirements:

Non-identifiable cook's jacket (i.e. no school logos or names, please), chef's hat,

appropriate pants (checkered, black or white), good kitchen shoes , white four (4)

way apron and any white kitchen towels needed.


Judging Criteria:

General cooking skills, work habits, cooking techniques

Timing of courses and finishing within the 3 hours.

Leftover food. Unused food will be penalized according to the judges’ discretion

Presentation of food, appropriate use and balance of food ingredients

Taste of final dish for flavour, seasoning, appropriateness to pre-submitted menu

Adherence to safety and sanitation rules and regulations

Professionalism, including cooperation and demeanor during competition

Cleanliness of kitchen during and after competition. To include all working areas of

competitor's kitchen.

Appropriateness of written menu compared to the final plates for presentation and

for tasting.


Distribution of Marks:

Safety/Sanitation: 15 marks

Organization/Product Utilization 10 marks

Preparation/Technical Skills: 25 marks

Presentation: 15 marks

Taste/Required Components 35 marks

Please see sample marking sheet for further detail on the mark breakdown in each

category

Technical Committee

Debbie Shore Vancouver Island University (Tech Chair) [email protected] Barbara Botter L.A. Matheson Secondary Darren Clay Pacific Institute of Culinary Arts Mike Doyle Enver Creek Secondary Dennis Green go2HR

Gold medal winners at the BC Skills Competition are eligible to compete at the Canadian Skills Competition June 1-2, 2017 in Winnipeg, Manitoba

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SECONDARY RECIPES

Recipes are provided by the National Technical Committee and will source the

textbook(s) that the recipe was 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 textbook such as the “On Cooking” or “Professional Cooking” text book.

You will find procedural guidelines and in-depth supporting materials for the

preparation and cooking techniques needed.

Many textbooks include photographs, text and online content that will illustrate proper and safe working techniques as well as important aspects of the modules preparation. Common and correct cooking practices must be respected for all plates.

Cooking methods and culinary terminology from the recipes stated in the menu must be respected and used to prepare the required dishes.

The competitor is free to use their creativity in the presentation of the dish, but must adhere to the project specifications.

Food items and quantities are subject to change without notice, depending on availability and quality; all competitors will have the same conditions.


Knife Cuts for Reference


Fresh Semolina Pasta

Professional Cooking 8 - 400 Pasta Yield: 750g - 1 ½ pounds

500g (1 lb) Semolina Flour

5 Eggs

15 mL (1 Tbsp) Olive oil

Pinch salt

1. Mound the flour on a work surface. Make a well in the center 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.


Alfredo Sauce

On Cooking 5 Sauces Yield:

30g (2 oz) Whole butter

375 mL (12 oz) Heavy cream

30g (2 oz) Parmesan cheese, grated

to taste Salt

to taste White pepper

1. Combine the butter, cream and cheese in a sauté pan. Bring to a boil and reduce slightly.

2. Add the pasta to the pan and boil the sauce and pasta until the sauce is thick and the pasta is cooked.

3. Adjust the seasonings and serve.

Spinach & Ricotta Filling

Professional Cooking 8 - 401 Pasta Yield: Filling for 750g 1 ½ pounds of pasta - 10 portions

600g (1 pound 3 oz) Ricotta cheese

100g (3 ½ oz) Parmesan cheese, grated

2 Egg yolks

75 mL (5 Tbsp) Spinach, cooked, drained, chopped

1 mL (¼ tsp) Nutmeg

to taste Salt

to taste White pepper

1. Mix together all ingredients.

2. Should be used the day it is made.


Fish Velouté Professional Cooking 8 Sauces Yield: 1 litre

60 mL (2 oz) Clarified butter

60 mL (2 oz) White mirepoix, small dice

60 g (2 oz) Flour

1.25 L (1 ¼ qt) White fish stock

Sachet d’épices

1 small Bay leaf

1 mL (¼ tsp) Dried thyme

1 mL (¼ tsp) Peppercorns

2 Parsley stems

To taste Salt

To taste White pepper

1. Heat the clarified butter in a heavy saucepot over low heat. Add mirepoix and sweat the vegetables without browning them.

2. Add flour and make a blond roux. Cool roux slightly.

3. Gradually add the stock to the roux, beating constantly. Bring to a boil, stirring constantly. Reduce heat to a simmer.

4. Add the sachet.

5. Simmer the sauce very slowly for 1 hour. Stir occasionally, and skim surface when necessary. Add more stock if needed to adjust consistency.

6. If the velouté is to be used as is, season to taste with salt and white pepper. But if it is to be used as an ingredient in other preparations, do not season velouté.

7. Strain through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain-marie, or cool in a cold water bath for later use.


Tomato Concassé

Professional Cooking 8 Vegetable Yield:

Roma Tomatoes

1. Blanch and peel the tomatoes and cut in half crosswise.

2. Gently squeeze out the seeds.

3. Small dice the seeded tomatoes.

Court Bouillon for Fish

Professional Cooking 8 – 639 Fish & Shellfish Yield: 1 litre

1 L (1 qt) Water

60 mL (2 oz) White Vinegar, Wine Vinegar, Or Lemon Juice

60 mL (2 oz) Onions, Sliced

30 mL (1 oz) Celery, Sliced

30 mL (1 oz) Carrots, Sliced

15 g (½ oz) Salt

1 mL (¼ tsp) Peppercorns, Crushed

1 small Bay Leaf

pinch Thyme

3 Parsley Stems

1. Combine all ingredients in a stock pot or sauce pot and bring to a boil.

2. Reduce heat and simmer 30 minutes.

3. Strain and cool.


4. Bercy Sauce

Professional Cooking 8 – 184H Sauces Yield: 1 litre

60 g (2 oz) Chopped shallots

125 mL (½ cup) White wine

1 L (1 qt) Fish velouté

60 g (2 oz) Raw butter

30 mL (2 tbsp) Chopped parsley

To taste Lemon juice

5. Reduce by ⅔ chopped shallots and white wine.

6. Add fish velouté and reduce slightly.

7. Finish with raw butter, chopped parsley and lemon juice to taste.


Rice Pilaf with Tomato Concassé

Professional Cooking 8 – 384B Starches Yield: 750g (1½ pounds), Five 150g (5-ounce) portions

30 g (1 oz)_ Butter

45g (1 ½ oz) Onions, fine dice

250 mL(1 cup) Long-grain rice

180-250mL (6 to 8 oz) Chicken stock

375 mL (12 oz) Tomato Concassé with juice

To taste Salt

1. Heat the butter in a heavy saucepan. Add the onion and sauté until it begins to soften. Do not brown.

2. Add the rice, without washing. Stir over heat until the rice is completely coated with butter.

3. Pour in the boiling liquid and tomatoes. Return the liquid to a boil with the rice. Taste and adjust seasonings; cover tightly.

4. Place in a 350°F (175°C) oven and bake for 18-20 minutes, until liquid is absorbed and rice is dry and fluffy. Taste the rice and, if it is not done, replace in oven 3-5 minutes.

5. Turn out into a hotel pan and fluff the rice with a fork. This releases steam and prevents furthers cooking. Keep hot for service.

6. If desired, additional raw butter may be stirred into finished rice.


Common Table List - All items are subject to availability.

PROTEINS HERBS/SPICES DRY

Salmon – 400 g per competitor Bay leaf

Nutmeg

STOCKS, PREPARED Peppercorns, whole black

Chicken stock Thyme

Fish stock White pepper, ground

Additional assorted dry herbs and spices

DAIRY/EGGS

Butter, unsalted HERBS - FRESH

Cream - 35% Parsley

Eggs, large Thyme

Milk, 2%

Ricotta cheese DRY GOODS

Parmesan cheese Flour, all purpose

Lemon juice

PRODUCE Oil, vegetable

Broccoli Pan spray

Carrots Rice, long grain

Celery Salt, table

Garlic, whole Sea salt, coarse

Lemons Semolina

Onion Vinegar, white

Pepper, red Wine, white

Shallots, peeled Worcestershire sauce

Spinach, washed

Tomato, Roma

NON FOOD ITEMS

Paper towels

Aluminum foil

Butcher's twine

Cheesecloth

Disposable gloves

Parchment paper

Plastic wrap

Documents

Provincial Scope Document - skillsbc.caskillsbc.ca/PDF2017/CulinaryArts2017Sec.pdfCulinary Arts – Secondary 2017 Page 2 of 14 All of the food items will be supplied by the technical