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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