Sean Kettley Page 1 of 16 Trade No.34 – Cooking National Technical Chair Post-Secondary Contest National Technical Chair Post-Secondary Contest

SKILLS CANADA CANADIAN SKILLS COMPETITION 2013

VANCOUVER, BRITISH COLUMBIA

SECONDARY

COOKING TRADE TEST PROJECT

National Technical Committee

Chair: Sean Kettley (Sean.Kettley@nscc.ca) Media Representative: Stanley Townsend

Safety Representative: Travis Stewart Logistic Specialist: Steve Benns

Canadian Expert and Translator: Eric Harvey Shopmaster: Dennis Green

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General Information

Important: This test project is based on the scope document for the Canadian Skills Competition. It is important for all participants to review the technical description; many general instructions are only in the scope document. This test project is information about the contest itself, whereas the technical description will inform on such topics as material to bring, equipment on site etc. To be well informed about the contest, consult the document : “Canadian Skills Competition / Scope Document / Cooking” Document is available from Skills Canada’s Website. If you have questions, please contact the Competition Chair, Sean Kettley at Sean.Kettley@nscc.ca (all questions must be addressed to the Chair)

Day1 – Module 1 - Prepare and present two (2) plates of Omelette Florentine with Tomato Salsa, and present two (2) chickens, deboned Day 2 – Module 2 - Prepare and present four (4) portions of Cream of Mushroom Soup, and four (4) portions of Fried Chicken with Pan-Gravy. Common food items including dry goods, fine herbs, spices, and stocks will be provided. Day 1 and Day 2 - Competitor’s 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 competition schedule for the two days of competition is 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.

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If a candidate must leave the site, an NTC Member must be advised. All questions regarding the contest must be directed only to the Competition Chair.

Module  Day  1  3.5  hours  total  time  

Competencies  and  Breakfast  Cookery  

3  hours  preparation  time  

Skill  34  Cooking  

   

Description

Prepare two (2) portions of the following breakfast entrée:

• Filled, Three-Fold, 3-Egg Omelette Florentine • Tomato Salsa to be served on side • Plate to include one (1) fruit garnish of choice

• Competency: • Debone 2 chicken - 4 Breasts – Frenched Supreme,

and 4 legs dejointed, bone-in. Back, Neck, Wing-tips and Ribcage to be utilized for stock

• Prepare Chicken Stock

  Service Details

• Service-ware will be provided for the Omelette, Salsa, Soup and Chicken dishes

• After evaluation, the chicken, stock, should be reserved for Module 2 (day 2) recipes

• 1 plate is judged & 1 plate will be for public display  

Main ingredients required

• Follow recipes supplied by the committee adapted from “On Cooking” 4th edition

• A list of all ingredients available for this module is included in the common food table document

  Basic ingredients

• Use ingredients from the common table

  Special equipment required

• No service equipment permitted other than that provided as per the scope document

• The presentation should be modern and clean. • Do not waste any food items; waste will be marked accordingly.

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

• Competitors are free to consult recipes during the contest. • All plates will be presented to the judge’s table. After judging one Omelette

plate will be taken to the public display tables. • Food items and quantities are subject to changes without notice,

depending on availability and quality, but all competitors will have the same conditions.

Secondary Competition Schedule:

Day One

7:00 am Arrival of competitors and judges Instructions for the day 7:30 am Set-up work station - Equipment only. No

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

8:00 am Start of competition 8:30 am Submit your menu (English or French).

(Translations can be made by the Canadian expert)

11:15 am Presentation of Filled, 3-Egg Omelette Florentine style with Tomato Salsa 11:30 am Presentation of Competencies

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.

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Therefore the Omelette Course must be served from 11:15 am to 11:20 am. After which one point will be deducted per minute until 11:25 am. At 11:26 am plates will no longer be accepted for judging.

11:30 am Clean-up work station 12:00 pm Competitors leave the site

Module  Day  2  3.5  hours  total  time  

Three  courses  menu  3  hours  kitchen  time  

Skill  34  Cooking  

Description

Prepare four (4) portions of the following two (2) course menu:

Starter - Cream of Mushroom Soup

Main Course – Pan-Fried Chicken Breast with Pan-Gravy Potato Gnocchi

Vegetable Bouquetiere - to include: Cauliflower Florette Green Beans Carrot Batonnet

Service Details

• Portion size of the soup 300 ml • Portion size of Chicken cannot exceed 220 grams • Portion size of the Gnocchi cannot exceed 100 grams • Total weight of main course cannot exceed 420 grams • Cooking temperature of meats must meet food safety

standards • Present four plates for each course • 3 plates are judged & 1 plate will be for public display

Main

ingredients required

• Follow recipes supplied by the committee that come from “On Cooking” 4th edition

• A list of all ingredients available for this module is included in the common food table document

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Basic ingredients

• Use ingredients from the common table

Special equipment required

• No plates or containers (service equipment) permitted other than that provided as per the scope document

• 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. • Competitors are free to consult recipes during the contest. • Food items and quantities are subject to change without notice, depending

on availability and quality; all competitors will have the same conditions.

Secondary Day Two

12:00 pm. Arrival of competitors and judges Instruction for the day

12:30 pm. Set-up work station - Equipment only. No

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

1:00 pm. Start of competition

1:30 pm. Submit your menu (English or French). (Translations can be made by the Canadian expert)

3:30 p.m. Presentation of Soup 4:00 p.m. Presentation of Chicken Main Course

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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. Therefore the Soup course must be served from 3:30 pm to 3:35 pm. After which one point will be deducted per minute until 3:40 pm. At 3:41 pm plates will no longer be accepted for judging.

4:30 pm. Cleaning and packing

5:00 pm. Competitors leave the site

Marking Criteria

% Title Judging Criteria Proper and professional clothes 15 % Sanitation Personal hygiene and cleanliness

Work Station, floor and fridge cleanliness Cutting board hygiene

Proper food storage methods

Professional use of tools and equipment Food wastage – full utilization of requisitioned food

10 % Organization & Energy 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 contest project 25 % Preparation and Proper use of the tools and equipment

Technical Skill Application of correct cooking techniques and methods Portion size in accordance with the test project

Clean plates 15 % Presentation Harmonious colours Appetizing and artistic presentation of food Appropriate and complementary garnishes (compatibility)

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Proper textures of foods Correct degree of doneness 35 % Taste and Required Balanced taste and seasonings

Menu Components Flavours match the menu specifications and descriptions Food served at proper temperatures as specified in the test project & in

accordance with industry standards Respect timetable in regards to serving times All required elements outlined in the test project and the

competitors menu 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

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SKILLS CANADA

CANADIAN SKILLS COMPETITION 2013 VANCOUVER, BRITISH COLUMBIA

COOKING SECONDARY, RECIPES - MODULE ONE & TWO

Recipes provided are adapted from: "On Cooking: A Textbook of Culinary Fundamentals, Fourth Edition" Copyright: "© 2009 by Prentice-Hall, Inc."

• The recipes are intended as a guide, and may be adjusted as required to produce appropriate quantities, flavours and correct seasoning.

• Although recipes are included in this “contest project” we recommend that you refer to the “On Cooking” text book. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed in Module One and Module Two.

• The “On Cooking” text book also includes photographs, text and online content that illustrates proper and safe working techniques as well as important aspects of the modules preparation (e.g. procedure to make omelets, cooking roux & veloute, pan searing, pan gravy, vegetable cookery, and guidelines for plate presentations).

• Common and correct cooking practices will be respected and encouraged. • Recipes converted by the Technical Committee Chair are to be utilized

to produce the set menu items for each of the modules. Remember the recipes are intended as a guide, and may be adjusted as required.

• Where ingredients may be unavailable or out of season appropriate substitutions should be made.

• Note: The recipe for the Bouquetiere of Vegetables is courtesy of the Technical Chair, not from the “On Cooking” textbook.

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Filled Omelette Florentine Recipe Yield – 1 omelette Ingredients

Eggs 3 Cooked Spinach as Filling 60 g Cheddar or Parmesan Cheese 30 gr Salt and pepper TT

Procedure

1. Before beginning cooking of the eggs, blanch and fully prepare any ingredients that will be incorporated as the omelette filling.

2. Heat an omelette pan over moderately high heat and add clarified butter. 3. Whisk the eggs together in a small bowl. Season with salt and pepper if desired. Many

chefs add a small (25 gr) amount of cold water to the eggs at this time to promote fluffiness.

4. Pour the eggs into the pan and stir until they begin to set, approximately 10 seconds. 5. Pull cooked egg from the sides of the pan towards the centre, allowing raw egg to run

underneath. Continue to do so for 20 to 30 seconds. 6. Spoon any fillings (Spinach, Cheese,) on top of the eggs. 7. When cooked as desired, flip one side of the omelette towards the centre with a spatula

or a shake of the pan. Slide the omelette onto the serving plate so that it lands folded in thirds with the seam underneath.

8. Garnish as desired and serve immediately 9. The inside of the omelette should be moist and soft; some would call it slightly

undercooked.

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Tomato Salsa (Pico de Gallo) Recipe Yield – 325 mL Ingredients

Tomatoes, seeded, small dice 250 g Green onions, sliced 3 each Garlic, cloves, minced 5 g Cilantro, chopped 20 g Jalapeno peppers, chopped fine 1 each Lemon juice 20 mL Cumin, ground TT Salt and pepper TT

Procedure

1. Combine all ingredients and gently toss. 2. Adjust seasonings and refrigerate.

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Cream of Mushroom Soup Recipe Yield – 1.25 L Ingredients

White mirepoix: onion, leek, celery 125 g Butter 65 g Flour, all-purpose 65 g Chicken stock 1.25 L Mushrooms, stalks removed and retained 250 g Sachet 1 each Cream, 35% 75 mL Salt and pepper TT Optional additions: White wine 45 mL

or Sherry 30 mL

Procedure

1. Sweat mirepoix in butter with mushroom stems. Do not brown. 2. Remove from heat, add flour and return to moderate heat and cook for 1 minute, stirring

continuously. Remove from heat again. 3. Stir in chicken stock in 3 stages, bring to a boil and reduce to a simmer. 4. Add sachet and cook 30 – 45 minutes.

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5. Strain the soup into a clean pot and bring back to a boil. Add wine or sherry if using the optional additions.

6. Add sliced mushroom caps and return to a simmer for 10 minutes. 7. Add cream and adjust seasoning 8. Adjust consistency (thickness) of finished soup if necessary.

Pan-Fried Chicken with Pan Gravy Recipe Yield – 4 1-piece servings (breast only) Ingredients

Frenched chicken breasts 4 Salt and pepper TT Garlic powder 5 g Onion powder 3 g Dried oregano 0.5 g Dried basil 0.5 g Flour 150 g Buttermilk 125 ml Oil as needed Onion, small dice 65 g Chicken stock 375 ml

Procedure

1. Season the chicken with salt and pepper. 2. Add the herbs and spices to the flour. 3. Dip the chicken in the buttermilk.

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4. Dredge the chicken in the seasoned flour. 5. Pan-fry the chicken in no more than 1 cm of oil until done, approximately 40 minutes,

turning so it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Or remove the chicken when well browned, drain it and finish cooking in the oven.

6. To make the pan gravy, pour off all but 25 ml or oil from the pan, carefully reserving the fond.

7. Add the diced onions and sauté until translucent. 8. Add 25 g of flour and cook to make a blonde roux. 9. Whisk in the stock and simmer approximately 15 minutes. 10. Strain thoroughly, and adjust the seasonings. 11. Serve one frenched chicken breast per person with 60 ml of gravy,

Gnocchi

Recipe Yield – 750 g Ingredients

Boiled russet potatoes 500 g Eggs 1 each Salt, pepper, nutmeg TT Flour, all-purpose 200 g

Procedure

1. Place boiled potatoes on a tray and place in a warm oven to dry slightly, then rice in a food mill.

2. In mixing bowl, incorporate the potatoes, eggs and seasonings. 3. Add 175 g of the flour to the ingredients in the bowl, all at once. 4. Mix lightly and form a medium-soft dough. 5. If needed, add more flour to adjust the consistency.

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6. Roll the dough to 1-cm thickness on a lightly floured table, than let it cool. Cut into 1.5 cm x 1.5 cm squares. Roll the squares over the back of a table fork to make indents, forming a shell shape.

7. Cook in simmering, salted water for 3 – 4 minutes, or until they double in size.

Bouquetiere of Vegetables Recipe Yield – 4 portions Ingredients

Cauliflower florette 12 each or as desired Green beans 12 each or as desired Carrot batonnet 12 each or as desired Butter or other fat as needed Salt and pepper TT

Procedure

1. Wash, peel, trim and cut the vegetables into uniform shapes and sizes. 2. Bring and adequate amount of water to a boil. The liquid should cover the vegetables

and they should be able to move freely without overcrowding.

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3. Add the vegetables to the boiling liquid. If more than one vegetable is to be cooked and they have different cooking times, they should be cooked separately to ensure that all are cooked to the proper doneness. The pot may be covered if cooking white, red or yellow vegetables. Do not cover the pot when boiling green vegetables. When cooking vegetables of different colours always work from lightest colour to darkest colour.

4. Cook the vegetables to the desired doneness. 5. Remove the vegetables from the boiling water with a slotted spoon of a spider or drain

through a colander. 6. Refresh / shock the vegetables in ice water, drain and refrigerate until needed. 7. Finish the vegetables as desired for service.