DCPS SkillsUSA2008



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Florida SkillsUSA – 2015 Regional Contest

Commercial Baking

Scope of the contest:

1. The contest will be geared toward the commercial baking business.

2. The performance phase of this contest will be the actual preparations of goods and presentation of finished products ready for sale to customers.

3. Contestants will be given a predetermined selection of all necessary ingredients. Spoiled, burnt, or damaged ingredients will not be replaced.

4. Contestants will be given a written test covering basic baking science

5. Clothing requirement: Chef pants-checkered, white, or black, double breasted chef coat, white bib apron, black oil resistant shoes, chef hat- paper or cloth), side towels.

General Contest Guidelines

Before the Contest, carefully study the contest packet:

Review the list of available spices, herbs and ingredients in contest packet.

Write a Food List and a Preparation and Cooking Schedule designed to be ready during the specific service times identified in your packet

It also contains all of your recipes and the specific instructions for plate presentations.

Clean as you go! Sanitation is an important judging criterion. Keep your work area, tools and equipment clean and sanitary.

Each contestant is expected to assist in the overall cleanup of the kitchen. Failure to do so will result in a deduction from your overall sanitation score.

All of your recipe ingredients will be supplied to you at the beginning of the contest. Additional food items will be available at the contest. You may not substitute or use ingredients that are not listed in the recipe packet.

Contestants must provide their own equipment and supplies as outlined in your packet and in accordance with the Skills-USA Championships Technical Standards.

The site will provide the necessary supplies, plates, for presentations. Contestants do not have to bring their own.

Please use only as much of each ingredient as is necessary. Return unused products to the supply tables. Keep all common supply areas clean and neat.

Contact a judge to look at your garbage or any extra product before removing anything from your station.

You will present to the Judges finished baked products on presentation plate/tray for the judges to taste and evaluate.

Raise your hand and ask for assistance if there is anything that you do not understand. – There will be a period just before the start of the first session when all questions will be answered for all contestants to hear. Once the competition starts, any questions about technique or definitions, etc will not be answered – Questions about where to find ingredients and the like will be answered.

Remember two things – This is about LEARNING and it should be FUN. If at any time you feel overwhelmed and feel that you can not continue, speak to a judge or member of the Technical Committee. We are here for you!

Judging Criteria

Sanitation

Mise en place

General Technical Skills

Finished Product for Retail

Contestants must provide their own equipment and supplies as in the Skills-USA Championships Technical Standards

Contestants will demonstrate proper baking skills with emphasis on good planning, accurate measurements, the proper use and handling of ingredients, appropriate use of equipment, and an ability to use standard formulas. During production, judges will be looking for safe and sanitary work habits, as well as the efficient use of materials (minimal waste). In the finished product, judges will be looking for consistency, uniformity, and a finished product that can be sold to the customer.

At the conclusion of the contest, please gather all your personal belongings and begin the final clean up of your work area. A member of the Technical Committee will inspect your work area and dismiss you when all is in order.

FL SkillsUSA

Commercial Baking Regional Competition

The Test

Contestants will prepare a total of products selected by the Commercial Baking Technical Committee from the following categories

Menu

Standard

Yeast Breads and Rolls Challah Braid

Quick Breads, (no yeast) Chocolate Chip or Currant Scones

Quick Breads, (no yeast) Blueberry Muffins

Cookies Spritz Cookies

Cake Decoration Cake Decorated Per Order Sheet

Present 1ea Braided bread

Present 5ea Scones

Present 6ea Cookies

Present 3ea Muffins

Present 1 Decorated Cake

All Recipes for this competition have been supplied by the Florida Commercial Baking Technical Committee – made up of experienced Baking/Chef Educators currently teaching at Florida Public Schools, and in compliance with SkillsUSA contest Rules.

If you would like to participate or submit recipes or test questions for upcoming contests, please contact

Jacqui Pressinger: j_pressi@culinary.edu

General Instructions

During the contest, participants must work independently, without assistance from judges, teachers, fellow students or observers. Contestants will be disqualified for receiving such assistance. Judges may ask questions and handle/inspect contestant’s materials. Judges are encouraged to keep notes for later reference.

No observers, including Skills-USA advisors, will enter the designated contest area without the approval of the Technical Committee Chair. No observers will talk or gesture to contestants. Judges will disqualify contestants who accept assistance from observers.

Judges will evaluate contestants in two areas: General Skills and Finished Products. For General Skills contestants will demonstrate proper baking skills with emphasis on good planning, accurate measurements, the proper use and handling of ingredients, appropriate use of equipment, and an ability to use standard formulas. Judges should look at the efficient use of ingredients – oven production and waste will be factored into the General Skills score. Production scoring will evaluate appearance, taste and salability.

Tie Breaker: Best written test score

Ovens and Temperatures:

The Chair will set the oven temperatures based on the qualities of the oven. Only the Judges may set or change oven temperatures.

Judging Criteria and Scoring Sheets

Throughout the test, all judges will observe and evaluate each contestant’s General Skills. Due to time-constraints, baked goods must be judged on time. Judges should use the same scoring sheets and criteria. Judges will not compare scores before making a final rating determination. Their individual scores will be tallied by chief judge to determine the total score. Total scores (all judges or all team judges added together) will determine the rankings. The judges’ decisions are final.

• During the contest, participants must work independently, without assistance from judges, teachers, fellow students or observers. Judges are encouraged to keep notes for later reference.

• Participants who do not bring the required tools and materials, as specified in the Technical Rules will be penalized points for each item missing. Such penalty will be assessed by the contest chairperson and reflected on the Contestants Summary Point sheet. The contest chairperson may, at his or her discretion, furnish the required item(s) but must assess the point penalty per item.

Score Sheets

The judge’s points are added together to create a Total Score. The scores will not be averaged.

Judges will evaluate contestants in two areas: General Skills and Finished Products.

Equipment List for FL Skills-USA

Commercial Baking Competition

Supplied by the contestant:

1. #2 Pencil

2. 4 ½ or 5-quart Kitchen-Aid or other heavy-duty mixer with paddle and dough hook. Or, please check if available to borrow at host location.

3. Cake decorating turntable (any type)

4. Cake decorating bag, tips, combs, nails, etc. for cake decorating and large bag and Star tip for bagged cookies.

5. Primary colors only- food colors for cake decorating. The contestants will be allowed to use cake icer tips.

6. Various pastry bags (Up to 6)

7. Limit of 5 Stainless steel or glass mixing bowls (1, 2 and 3 quarts)

8. Liquid measuring cups and measuring spoons. (including 1/8 tsp)

9. 4 to 6 half sheet pans and cooling racks

10. Muffin Tin and if desired, muffin cups or liners - plain.

11. At least one of each of the following:

a. Palette knife and icing spatula

b. Hand whip

c. Large kitchen spoon

d. Bowl scraper, rubber scrapers

e. Dough knife

f. Knives (Serrated, chef, paring, etc)

g. Pastry wheel

h. Bench brush

i. Pastry brush

j. Rolling pin

k. Stem thermometer

l. Timer

m. Pastry blender

n. Ice Cream Scoop

o. Hand sifter

p. Kitchen spoons

12. Three side towels

13. Sanitizer bucket or spray bottle for station

14. biscuit cutter

17. A small battery powered, bakers, or spring scale(up to 4 lb capacity)

18. 2 each 8 inch cake circles

19. 2 each 10 inch cake circles

20. 12 sheets parchment paper

21. Mise en place/Souffle cups up to 12.

22. 8 each 10 inch doilies (optional)

23. One page, type written resume.

Instructors are responsible to make sure that their contestant is supplied with the necessary equipment and supplies listed

*Please note that all contestants are expected to stay until the competition is complete and the kitchen/lab is totally cleaned, mopped, and sanitized.

Cake Decorating- Order Sheet

Each student must use an 8 inch round cake and white icing.

Test Problem – Cake Order

Customer Name: Mrs. Bill Mann Phone: 955-555-0924

Day Wanted: Wednesday

Date Wanted: 3/4/14

Time Wanted: 1:00PM

Size: (1) 8 inch round 2 layer cake

Icing: Use icing provided by host

Colors: Yellow or Peach colored roses, green leaves, white borders

Flower Type: Spray of roses- 3 to 5

Inscription: Happy Birthday Dana

Special instructions:

1. Scale no more than 3 lbs of icing.

2. Prepare colors and bags.

3. Piped border of your choosing.

4. Do not comb sides or pattern sides of cake, besides piped border.

Ingredients List for Baking Competition:

Needs are per competitor provided by host venue-

7.0 oz Shortening

1 lb Sugar

2 oz Confectioners’ sugar

3 oz Salt

0.75 oz Nonfat milk solids

6 oz Milk

1 lb 2oz Butter

9 ea Eggs

3 lb AP Flour

1 lb oz Cake flour

1 oz Baking powder

0.25 oz Vanilla extract

5.0 oz Blueberries

5 oz Currants or chocolate chips

2 tsp Instant Yeast

1 tsp Vanilla extract

1 tsp Poppy seeds

1ea 8’’ Cake, prebaked or purchased (any flavor)

3 lb White Icing – proportioned.

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