Skills USA 2014
TSTC Culinary Arts
GENERAL GUIDELINES
With limited spaces available, and in the interest of safety, fairness and timeliness, a Knowledge
Performance Test will be used to determine the top contestants that will move forward to the
Skill Performance contest as noted in the following categories. Culinary Arts will take the top 18
contestants, Commercial Baking will take the top 10 contestants, and Restaurant Service will
take the top 15 contestants.
Culinary Arts Knowledge Performance
The contest will include a written knowledge test that will require the use of culinary math. The
test will consist of 50 multiple-choice questions over topics such as knowledge of standard
weights and measures; the ability to convert recipes, yields, portion sizes, a.p.s. accurately;
science; nutrition basics; environment health standards and practices; bacteria, viruses and
food-borne illnesses; food science and technology; information technology; language and
communications; English (SOL) reading; manuals/SOP; recipes; menus; résumé writing;
speaking efficiently and listening carefully; and elementary culinary language-menu
terminology. Calculator may be required. Recommended study materials include ACF Culinary
Fundamentals, ServSafe Coursebook (6th ed.)
Commercial Baking Knowledge Performance
The contest will include a written knowledge test assessing baking fundamentals. The exam
consists of 50 multiple-choice questions. Topics of the exam include: weights, measures and
general baking math; proper temperatures of dough, dough handling and baking; classifications
and properties of ingredients; handling and storage of ingredients; safety and handling; yeast
raised dough products; doughnut — cake and yeast raised; cake decorating; cakes; production,
scheduling, planning; laminated doughs; cookies, pies and pastries; and customer service and
merchandising of products. Calculator may be required. Recommended study materials include
ACF Baking Fundamentals, ServSafe Coursebook (6th ed.)
Restaurant Service Knowledge Performance
The contest includes a written knowledge test of approximately 30 true/false and multiple
choice questions assessing food and beverage operations, service styles, techniques, dining
room equipment, limited wine knowledge, sanitation, an understanding of hospitality and guest
relation principles, and an understanding of culinary terminology. Calculator may be required.
Notification
In order for us to be properly prepared, please supply us with the expected number of
contestants by the date listed below.
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Culinary Arts – 1 week notice
Commercial Baking – 1 week notice
Restaurant Service – 2 day notice
CULINARY ARTS
Menu
In two hours, the contestant will complete two identical plates of the following items:
Sautéed French Chicken Breast
Mushroom Sauce (from Demi-Glace)
Classic Rice Pilaf
Honey Glazed Carrots
Notes
 Recipes will be provided on the day of the contest.
 Judging criteria will be based on culinary technique, sanitation, organization,
presentation and taste.
 Ranges, pots, and pans will be provided. Contestants must provide knives and hand
tools.
 Contestant must provide culinary hats and food handler gloves.
 Cleanup will be assessed as part of the overall grade.
COMMERCIAL BAKING
Menu
In three hours, the contestant will complete the following items:
Chocolate Chip Cookie
Cake Decorating
Pie dough
Buttermilk Chess Pie
Notes
 You will be making a basic chocolate chip cookie from start to finish.
 Decorate a premade cake with the butter cream icing. Cake and pedestal will be
provided. Please make sure that you are bringing your own decorating bag as well as
decorating tips.
 Basic pie dough will be produced and used for the assigned pie.
 A basic custard will be made and combined with your pie dough and you will be judged
on the finished product.
 Recipes will be provided on the day of the contest.
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Judging criteria will be based on appearance of food items, tasting will not be judged.
Additional criteria include sanitation, safety, technique, and organization.
Cleanup will be assessed as part of the overall grade.
RESTAURANT SERVICE
Items Judged
Setting tables
Waiting on customer
Explaining the menu to customer
Deliver beverages
Knowledge of menu
Notes
 All students set their tables at the same time.
 Students will then be judged individually based on service.
 Cleanup will be assessed as part of the overall grade.
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