FLORIDA SKILLSUSA-VICA



FLORIDA SKILLSUSA

CULINARY ARTS CONTEST 2008

INGREDIENTS PER 10 CONTESTANTS

20. (1 - 1¼ pound) Rock Cornish hens, thawed

2 quart Olive oil

2 quarts Salad oil

3 pounds Butter, unsalted

3 pounds Mushrooms

1 1/2 gallons Apple cider

1 ½ gallons Dry white wine

10 heads Garlic

1 box Cornstarch

3 cups Heavy cream

4 heads Romaine lettuce

3 heads Curly endive

4 heads Red leaf lettuce

4 heads Radicchio

4 heads Belgian endive

2 pounds Feta cheese

2 pounds Walnuts

1 quart Balsamic vinegar

1 jar Dijon style mustard

10 Onions

20 Tomatoes

10 cups seasoned Breadcrumbs

3 cups Parmesan cheese

5 bunches Fresh broccoli

5 pounds Baby carrots

50 pounds Chef’s potatoes

5 dozen Eggs

5 pounds Granulated sugar

4 ounces Vanilla extract

5 qts. light cream

5 pounds seedless white grapes

5 pounds seedless red grapes

10 Oranges

10 Kiwi

10 Carambola (star fruit)

5 Honey dew melon, split

5 Cantalope, split

10 Bananas

For Garnishes:

Fresh mint leaves

Toasted Coconut

Croutons

Cherry/Grape Tomatoes

Fresh thyme sprigs

Fresh parsley

Whipped cream

Shaved chocolate

Herbs and Spices (Fresh or Dried)

Salt

White pepper

Thyme

Oregano

Marjoram

Sweet basil

Mint

Dill

FLORIDA SKILLSUSA

CULINARY ARTS STATE CONTEST

2008

CONTESTANT INFORMATION PAGE

The following packet contains the recipes and instructions necessary for this contest.

In order you will find:

The cover page

This contestant information page

The menu page

Pages containing the directions to prepare the foods on the menu

The Culinary Arts contest written test with directions (Do not write on test)

An answer sheet for the written contest

A sample judges sheet

Each contestant will be assigned his/her own work area/station. At no time is there to be any talking during the contest with the exception of borrowing equipment. Concerns requiring no direct "culinary" help may be brought to the attention of the judges.

You will be preparing two plates (portions) of each item on the menu. One portion will be for the judges to taste and one for the judges to look at. You may present any and all items for judging as you complete them. You do not have to present everything all together. Food, sanitation and technique will be judged as per SkillsUSA a score sheet guidelines. (See attached score sheet)

You will have 30 minutes to complete the written test, 3 hours to complete the practical contest, and 30 minutes to clean up. Judges have the right to extend this time based on their discretion on any kitchen/equipment complications that may arise.

Please take into consideration that not all kitchen equipment operates the same and oven temperatures may fluctuate.

GOOD LUCK!

TO BE SUPPLIED BY THE HOST CONTEST SITE

Equipment per Ten Contestants

□ Adequate burner/range space for each contestant (at least two burners per contestant)

□ 20 salad plates

□ 20 dinner plates

□ 20 dessert plates

□ Adequate oven space - some ovens at 350º F. and some at 200º F.

□ Adequate refrigeration space

□ Broiler (nice but optional)

THIS IS ADDITIONAL EQUIPMENT AND UTENSILS NEEDED TO PREPARE THE STATE MENU. THE CONTESTANTS CAN BE ADVISED TO BRING SOME OR ALL OF THESE ITEMS. IT IS ASSUMED THAT CONTESTANTS WILL BRING EQUIPMENT LISTED ON PAGE 155 OF THE SKILLS USA CHAMPSIONSHIPS TECHNICAL STANDARDS VICA MANUAL (#2 Items A and B, #3 items A through H, #4 items A through P).

□ Cutting boards

□ 1 pair Cook’s tongs (8 – 12 inch), 1 additional for each contestant

□ Portion scale - ounce 1 per 3 contestants

□ 1 ladle - 2 oz., 1 for each contestant

□ 1 pastry brush 1 for each contestant

□ 1 pastry bag (12 – 16 inch), 1 additional per contestant

□ 1 ricer, 1 for each contestant

□ 1 half sheet pan per contestant

□ 1 wire rack insert for 1 half sheet pan or ½ hotel pan standard size, 1 for each contestant

□ One 14-inch or 12-inch decorating bag, 1 additional for each contestant

□ Cleaver or kitchen scissors, 1 per contestant

□ One 4-quart or 5-quart table top mixer with paddle and whip attachment per contestant

FLORIDA SKILLSUSA

CULINARY ARTS CONTEST 2008

MENU

Salad of Field Greens with Walnuts, Feta Cheese, and Balsamic Vinaigrette

Split Cornish Game Hens Normandy Style

Vegetable Medley of Broiled Tomato, Baby Carrots, and Broccoli

Roasted Garlic and Parmesan Mashed Potatoes

Array of Fresh Fruit in Meringue Cups

Array of Fresh Fruit in Meringue Cups

Plate one for the judges and one for presentation.

Meringue Shells:

Yield varies according size of meringue shells.

½# egg whites

1# sugar

1/8 oz. salt

vanilla to taste

Method: Make a meringue by adding sugar gradually while beating egg whites. Flavor with salt and vanilla. Beat until a soft peak is formed. Make into shapes by pressing the meringue onto paper lined pans with a pastry bag and tip. Allow these to dry in a slow oven at 200º F. Serve topped with an array of pared and sectioned fruit that is drizzled with vanilla custard sauce. Garnish appropriately.

Vanilla Custard Sauce

1# light cream

3 oz. egg yolks

4 oz. sugar

vanilla to taste

Method: Bring cream to a boil. Mix yolks, sugar, and vanilla together and add. Cook until thick, but do not allow to come to a boil.

Roasted Garlic and Parmesan Mashed Potatoes

Makes 4 - 6 servings.

Plate one for the judges and one for presentation.

2 to 2½ # potatoes, peeled and diced

¼ cup milk

3 T. butter, room temperature

1/3 cup parmesan cheese, shredded

6 to 8 cloves roasted garlic, mashed

salt and pepper to taste

6 T. butter, melted

To roast 1 head garlic: Clean and trim head. Drizzle with olive oil and roast at 350º F for ½ hour or until tender.

Boil potatoes in enough water to cover plus 2” until tender. Drain, press through ricer. Whip potatoes using 4 or 5-qt. tabletop mixer and paddle attachment. Add milk, butter, parmesan cheese and garlic. Adjust consistency if needed. Season to taste with salt and pepper. Place in pastry bag with tip and shape onto parchment paper lined half sheet pan. Brush with melted butter. Brown in 350º F. oven or under broiler.

Rock Cornish Game Hens Normandy Style

Makes 4 servings.

Plate one for the judges and one for presentation.

2 (1 - 1¼) Rock Cornish hens, thawed, halved lengthwise with backbone removed

¼ cup cooking oil

¼ cup butter or margarine

½ # mushrooms, wiped clean and sliced thin

2 cups apple cider or a ½ and ½ mixture of cider and dry white wine

½ clove garlic, peeled and crushed

1½ t. salt

¼ t. white pepper

¼ t. thyme

2 T. cornstarch blended with 2 T. cold water

½ cup heavy cream

Preheat oven to 350º F. Pat hens dry and brown in a mixture of oil and butter in a large, heavy skillet over moderate heat. Drain hens then arrange on a rack in a shallow pan. Stir-fry mushrooms in skillet drippings 3 – 5 minutes over moderate heat and spoon over hens. Mix cider and garlic and pour over all; sprinkle in salt, pepper, and thyme. Cover with foil and bake ½ hour; uncover and bake 10 – 15 minutes longer until tender. Lift rack from pan, spoon mushrooms on top, and keep warm. Pour liquid into a saucepan and bring to a simmer. Smooth in cornstarch paste and heat, stirring, until thickened and clear. Add cream, adjust seasoning as needed. Spoon some sauce over birds.

Salad of Field Greens with Walnuts and Feta Cheese

Make two servings of salad.

Plate one for the judges and one for presentation.

Assorted Salad Greens

Walnuts

Feta Cheese

Balsamic Vinaigrette salad dressing (recipe follows)

Garlic Balsamic Vinaigrette

1 T. dijon mustard

3 T. balsamic vinegar

Freshly ground pepper

4 cloves garlic, minced

1 cup olive oil

Whisk mustard and vinegar together in a small bowl. Season with pepper to taste and add garlic. Drizzle the oil into the bowl slowly, whisking constatntly until the dressing is creamy and thickened. Best if used at room temperature.

Yield: 1 ¼ cups

Vegetable Medley

Make enough for 4 servings.

Plate one serving for the judges and one for presentation.

Baked Tomato

2 tomatoes, halved

½ tsp. oregano

½ tsp. thyme

½ tsp. basil

¼ tsp. garlic powder

1/8 cup parmesan cheese

2 T. butter

salt and pepper to taste

Method: Halve the tomatoes. Combine all dry ingredients. Melt butter and toss with dry ingredients. Salt and pepper tomato halves. Top with dry ingredient mixture. Bake in 350º F. oven for 30 minutes or until tomatoes are tender.

Broccoli

Clean and cut into serving pieces. Steam in a little water. Flavor to taste with salt, pepper, and melted butter.

Carrots

Clean and cut into serving pieces. Cook by one of two methods. Either boil in water or sauté in pan drippings. Flavor appropriately for serving.

FLORIDA SKILLSUSA

CULINARY ARTS WRITTEN CONTEST 2008

This written test contains twenty questions worth ½ point each for a total of 10 points.

Do Not write on this test. An answer page is provided for you.

You will have 30 minutes to complete this part of the contest. After you have completed this written test you may turn it in to the judges with your answer sheet and begin the skills part of the contest.

Be sure to read everything very carefully.

Place your contestant number at the top of the answer sheet in the space provided.

Remember that it is your responsibility to make your answers clear and concise for the judges.

TRUE OR FALSE: Indicate your answer by writing "True" if you believe the statement is correct as written and "False" if you believe the statement is incorrect as written. Place your answer on the answer page provided.

_________ 1. Cross-contamination occurs when one cutting board is used to prepare

tomatoes and then used to slice onions.

_________ 2. Food containing disease-causing bacteria is likely to smell or taste

spoiled.

_________ 3. A brown roux is made the same way as a white roux except it is cooked

longer.

_________ 4. Poultry often carries salmonella bacteria, so careful sanitation procedures

are required when handling poultry.

_________ 5. Frozen fish should be thawed in the refrigerator or under warm running

water.

MULTIPLE-CHOICE: Choose the letter that best answers the question or completes the statement. Place your answer on the answer page provided.

6. In large organizations, the individual who directly manages hourly workers is called a

A. nonexempt employee

B. unit manager

C. staff function

D. first-line supervisor

7. Portion cost equals:

A. number of portions

cost of ingredients

B. cost of ingredients

number of portions

C. cost of ingredients

X number of portions

D. cost of ingredients

X number of portions

2

8. The temperature range known as the danger zone is:

A. 10ºF to 40ºF (-12.2ºC to 4.4ºC).

B. 20ºF to 100ºF (-6.7ºC to 37.8ºC).

C. 45ºF to 140ºF (7.2ºC to 60ºC).

D. 140ºF to 280ºF (60ºC to 137.8ºC)

9. Which of the following ingredients is not included in a classic Caesar salad?

A. romaine lettuce

B. tomatoes

C. parmesan cheese

D. croutons

10. Eggs in a Hollandaise sauce thicken through:

A. emulsification

B. coagulation

C. gelatinization

D. caramelization

11. What type of sandwich contains ham, turkey, and cheese, is dipped in an egg and milk mixture, and then deep fried?

A. Reuben

B. Monte Cristo

C. Club

D. Submarine

12. Raw vegetables are also known as:

A. canapés

B. hors d’oeuvres

C. crudités

D. croquettes

13. Which type of cake contains no fat:

A. Devil’s food

B. Angel food

C. Sponge

D. Egg-foam

14. Which foodborne disease is caused by shellfish from polluted waters?

A. Salmonella

B. Infectious hepatitis

C. Trichinosis

D. Botulism

15. The highest grade of beef is:

A. prime

B. choice

C. good

D. standard

16. The proper method for manual dishwashing in a 3 compartment sink is:

A. wash, sanitize, rinse, and air dry

B. wash, sanitize, and air dry

C. wash, rinse, sanitize, and air dry

D. wash, air dry, sanitize, and rinse.

17. A tablespoon contains how many teaspoons?

A. 2

B. 3

C. 4

D. 5

18. How many basic leading (mother) sauces are there?

A. 2

B. 3

C. 4

D. 5

19. Soups are only as good as the _____________ used.

A. garnish

B. seasoning

C. stock

D. thickening agent

20. Al dente means:

A. firm to the bite

B. starchy

C. a pigment found in yellow vegetables

D. having a soft texture

FLORIDA

COMMERCIAL FOODS AND CULINARY ARTS

CONTESTANT NUMBER Answer Key

1. _____F_____

2. _____F_____

3. _____T_____

4. _____T_____

5. _____F_____

6. _____D_____

7. _____B_____

8. _____C_____

9. _____B_____

10. _____A_____

11. _____B_____

12. _____C_____

13. _____B_____

14. _____B_____

15. _____A_____

16. _____C_____

17. _____B_____

18. _____D_____

19. _____C____

20. _____A____

FLORIDA

COMMERCIAL FOODS AND CULINARY ARTS

CONTESTANT NUMBER _____________

21. __________

22. __________

23. __________

24. __________

25. __________

26. __________

27. __________

28. __________

29. __________

30. __________

31. __________

32. __________

33. __________

34. __________

35. __________

36. __________

37. __________

38. __________

39. __________

40. __________

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