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SKILLS CANADA NEW BRUNSWICK
PROVINCIAL SKILLS COMPETITION APRIL 12, 2014
JAMES M. HILL HIGH SCHOOL
SECONDARY
COOKING TRADE
TEST PROJECT
Skills Canada NB
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Trade No.34 – Cooking
General Information
Important:
This test project is based on the Contest Description document for the Canadian Skills
Cooking Competition.
It is important for all participants to review the technical description; many general
instructions are found only in the "Contest Description" document.
This test project is information about the contest itself, whereas the contest (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:
Test Project - Prepare and present two (2) portions of a chicken main course and, Prepare
and present two (2) portions of dessert.
Common food items including dry goods, fine herbs, spices, and stocks will be provided.
Please see the "Common Food Table:" document for item availability
Competitor’s must submit a menu (which is either) hand written or typed, providing
appropriate terminology and descriptors of the cooking methods and the ingredients used.
Do not include your name
The competition schedule 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.
If a candidate must leave the site, the Competition Chair must be advised prior to leaving the
contest site.
Skills Canada NB
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Trade No.34 – Cooking
Secondary Competition Schedule
Test Project– Saturady April 12, 2014
8:30 am
9:00am
Arrival of competitors and
Instructions for the day
Opening remarks, auditorium
10:00am
Start of competition
Set-up work station - Equipment only.
 No contact with food permitted.
 No assistance is permitted.
1:00 pm
Presentation of Main Course
1:30 pm
Presentation of Dessert
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.
1:30 pm
Clean-up work station
2:00 pm
Lunch Provided
4:00 pm
Medal ceremony
Skills Canada NB
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Trade No.34 – Cooking
Description
Prepare two (2) portions of the following:
 Main Course
o
o
o
o
o
Pan roasted Chicken Supreme stuffed with forcemeat
Chicken Veloute
Spanish Rice Pilaf
Broccoli Florettes
Glazed Carrot Batonnet

Dessert
o Apple Tarte tatin
o Chantilly Cream
o Fresh fruit garnish

Main Course
Service
Details
o Poultry Breakdown - Debone 1 Chicken
 Breasts removed, drumette frenched, tip & flat removed
 Legs removed from carcass, remove thigh and drumstick bone
 Reserve fillets and 1 leg
 Breast skin removed
 One (1) leg for the forcemeat
o Portion size of chicken breast cannot exceed 225 grams
o Portion size of the rice cannot exceed 125 grams
o Total weight of main course cannot exceed 500 grams





Carrots Batonnet – 250g
Brocolli Florettes - 10 pieces
Spanish Rice – 500g
Chicken Veloute -500ml
Cooking temperature of meats must meet food safety standards

Present two (2) plates for each course

Service-ware will be provided – Please refer to the “Contest Description
Document”

Dessert – 2 portions
o (2) plates of dessert are to be presented to the judges & then one (1)
plate will be transferred to public display
 Recipes supplied by the committee
Main
ingredients  A list of all ingredients available for the Test Project will be included in the
required
common food table document.
Skills Canada NB
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Trade No.34 – Cooking
 No service equipment permitted other than that provided by the host
Special
equipment
required
 For all plates, the presentation should be clean.
 Do not waste any food items; waste will be marked accordingly.
 Pictures of the complete menu items will be provided by the committee as
a reference for the competitors. Presentation pictures are the standard to
which marks will be determined by the judges.
 Competitors must follow the recipes provided by the committee 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.
Skills Canada NB
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Trade No.34 – Cooking
Marking Criteria
%
Title
Judging Criteria
15 %
Sanitation
Proper and professional clothes
Personal hygiene and cleanliness
Work Station, floor and fridge cleanliness
Cutting board hygiene
Proper food storage methods
10 %
Organization &
Product Utilization
Food wastage – full utilization of requisitioned food
Energy and water - efficient utilization
Time Management - posted work plan
Proper planning and execution of tasks
25 %
Preparation and
Technical Skill
15 %
Presentation
35 % Taste and Required
Menu Components
Proper and professional use of the tools and
equipment
Application of correct cooking techniques and
methods
Portion size in accordance with the test project
Clean plates
Harmonious colours
Appetizing and artistic presentation of food
Appropriate and complementary garnishes
Proper textures of foods
Correct degree of doneness
Balanced taste and seasonings
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 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
Skills Canada NB
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Trade No.34 – Cooking
COOKING
SECONDARY RECIPES
 Recipes are provided by the National Technical Committee and will source
the textbook(s) that the recipe was adapted from.
 The recipes are intended to be followed to produce the appropriate
quantities, flavours and correct seasoning.
 Although recipes are included in this “contest project” we recommend that
you refer to a textbook such as the “On Cooking” 5th Edition, text book.
You will find procedural guidelines and in-depth supporting materials for
the preparation and cooking techniques needed.
 Many textbooks include photographs, text and online content that will
illustrate proper and safe working techniques as well as important aspects.
(e.g. procedure to make soup, cooking roux & veloute, pan searing,
vegetable cookery, and guidelines for plate presentations).
 Common and correct cooking practices will be respected and encouraged.
 Recipes converted by the National Technical Committee are to be utilized
to produce the set menu items. Remember the recipes are intended to be
followed exactly and may not be adjusted.
 Where ingredients may be unavailable or out of season appropriate
substitutions will be made. All competitors will have a level playing field.
Skills Canada NB
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Trade No.34 – Cooking
Apple Tarte Tatin
Recipe Courtesy of Stanley Townsend
Recipe Yield – 2 portions
Ingredients
Brown sugar
Butter
Apples, Gala
Puff Pastry, frozen
30 grams
30 grams
2 each
1/3 sheet
Procedure
1. Peel, core and slice 2 medium apples and cut into approximately 16 thin wedges from
each apple.
2. Over low to moderate heat, in a sauce pan melt the butter and add sugar
3. Stir until just dissolved
4. Arrange 8 slices of apple in one layer, in each mould. Pour 1/3 of the sugar syrup onto
the first layer add the remaining 8 slices to make a second layer and cover with 1/3 of
the syrup. Reserve 1/3 for plate decoration.
5. Roll out puff pastry and cut the appropriate size to cover the apple. ( ½ inch larger than
the mould.) Place the puff pastry on top of the apples and tuck. Bake at 375 F for 20
minutes or until pastry is golden brown and apples are tender
6. Remove from oven, allow to cool. Cover with plate and invert to remove from the pan.
Serve with Chantilly Cream and a fresh fruit garnish
Chantilly Cream
Recipe Courtesy of Stanley Townsend
Recipe Yield – 2 portions
Ingredients
Heavy Cream (35%)
Icing Sugar
Vanilla
100 ml
15 ml
2 ml
Procedure
1.
2.
3.
4.
Place cold cream in a small bowl and whip until soft peaks appear
Add icing sugar and vanilla to taste
Whip until stiff , do not over mix
Pipe into rosettes approximately 6 cm in diameter for the Tart Tatin garnish
Garnish with fresh fruit
Skills Canada NB
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Trade No.34 – Cooking
Chicken Breast Supreme stuffed with Forcemeat
Recipe Courtesy of Stanley Townsend
Recipe Yield – 2 portions
Ingredients
Chicken breast supreme
Canola oil
Salt
Black pepper
Forcemeat:
Chicken leg
Bread - white
Heavy cream (35%)
Salt
White pepper
Nutmeg
Thyme - finely chopped
Chives - finely sliced
2 each
15 ml
to taste
to taste
100 grams (1 leg)
1 slice
60 ml
to taste
to taste
to taste
5 ml
5 ml
Procedure - Forcemeat
1. Chill chicken thigh meat in refrigerator or over ice water (make sure that it is as cold as
possible
2. Utilizing the white part of the bread. Make a panade by adding the 35% cream, salt,
white pepper and nutmeg to the bread.
3. Allow the bread to absorb all of the cream
4. Coarsely chop the chicken in small food processor
5. Add the panade (bread mixture) and pulse until blended
6. Only process until the mixture is well mixed and smooth. Do not over process
7. Fold in chives and thyme and mix until incorporated
8. Cook a small portion and taste. Adjust the seasoning if needed
Procedure - Stuffed Supreme
1 Trim the chicken breasts & cut a deep pocket in the thick end by the bone
2 Using a piping bag (or a spoon ) fill the pocket with 60 grams of forcemeat
3 Place on parchment paper lined tray and lightly coat with oil and season with salt and
pepper.
4 Bake in preheated 400 F oven until the internal temperature reaches 165 F or until the
juices run clear
5 Let rest for 5 to 10 minutes and slice on the bias (3 slices )
Skills Canada NB
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Trade No.34 – Cooking
Chicken Veloute
Recipe Courtesy of Stanley Townsend
Recipe Yield – 500 ml
Ingredients
Butter
Flour
Chicken Stock
Heavy cream (35%)
Salt
Pepper - white
30 grams
30 grams
500 ml
60 ml
to taste
to taste
1
2
3
4
5
6
7
Melt the butter in a heavy bottom pot over medium heat
Make a blonde roux by stirring in flour and cook slowly
Remove pot from heat allow to cool slightly
Return the roux to medium heat and add 1/3 of hot chicken until incorporated.
Add remaining stock and slowly bring to a boil, reducing the heat to a simmer
Season to taste with salt and pepper and strain if required
Add equal amounts of the sauce and heavy cream to a bowl and whisk until combined.
Return to the remaining sauce.
8 Serve 45ml sauce with each portion of chicken. Present 60ml for each portion of the
sauce ,in the sauce boat for judging.
Skills Canada NB
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Trade No.34 – Cooking
Spanish Rice Pilaf
Recipe Courtesy of Stanley Townsend
Recipe Yield – 3 – 150 g portions
Ingredients
Butter
Vegetable oil
Green pepper, small dice
Onion, small dice
Garlic
Paprika
Tomato paste
Long grain rice
Chicken stock, hot
Salt
Pepper – black
Bay leaf
Tabasco
8 ml
7 ml
60 grams
45 grams
5 ml
1 ml
5 ml
150 grams
300 ml
to taste
to taste
1 each
4 drops
Procedure:
1
2
3
4
5
6
7
8
Heat butter and oil in a heavy bottomed pot
Cook onions, peppers, garlic and paprika until soft (translucent), over medium heat
Add the rice and stir well until it is coated with the fat
Add hot stock to rice, then add the bay leaf and the tomato paste
Bring to a boil, reduce to simmer and cover with lid
Cook on in the oven until rice is tender (approximately 15–20 minutes)
Remove the bay leaf and adjust the seasoning with salt, pepper and tabasco
Serve 125 ml portions (press into small cup or container )
Skills Canada NB
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Trade No.34 – Cooking
Broccoli Florettes
Recipe Courtesy of Sean Kettly
Recipe Yield – 2 portions
Ingredients
Broccoli florette
Butter or other fat
Salt and pepper
10 each or as desired
as needed
to taste
Procedure
1. Wash, peel, trim and cut the vegetables into uniform shapes and sizes.
2. Bring an adequate amount of water to a boil. The liquid should cover the broccoli and
they should be able to move freely without overcrowding. Make sure to salt the water
to taste before blanching.
3. Add the broccoli to the boiling liquid. 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 broccoli to the desired doneness.
5. Remove the broccoli from the boiling water.
6. Refresh / shock the vegetables in an ice water bath, drain and refrigerate until needed.
7. Finish the broccoli for service by reheating in salted boiling water
8. Toss in butter and season to taste with salt and pepper.
Skills Canada NB
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Trade No.34 – Cooking
Maple Glazed Carrots Batonnet
Recipe Courtesy of On Cooking
Recipe Yield – 2 – 125 g portions
Ingredients
Carrots
Butter
Salt
Pepper – black
Maple Syrup
Parsley – chopped
250 grams
30 grams
to taste
to taste
30 ml
6 grams
Procedure
1.
2.
3.
4.
Wash and peel the carrots and cut into batonnets.
Parboil the carrots in salt water and refresh. The carrots should still be firm
Sauté the carrots in butter until nearly tender
Season with the salt and pepper and add the maple syrup. Add in the chopped parsley
for garnish.
Skills Canada NB
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Trade No.34 – Cooking
Picture of the Main Course
Skills Canada NB
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Trade No.34 – Cooking
Picture of Dessert
Skills Canada NB
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Trade No.34 – Cooking