SKILLS CANADA NB PROVINCIAL SKILLS COMPETITION 2013 CARAQUET, NB SECONDARY COOKING TRADE TEST PROJECT Provincial Technical Contact: Richard Chiasson Richard.chiasson@gnb.ca 1 General Information Important: This test project is based on the scope document for the Canadian Skills Competition. It is important for all participants to review the technical description; many general instructions are only in the scope document. This test project is information about the contest itself, whereas the technical description will inform on such topics as material to bring, equipment on site etc. If you have questions, please contact the Contest facilitator, Richard Chiasson at richard.chiasson@gnb.ca Project - Prepare and present two (2) chickens, deboned - Prepare and present four (4) portions of Cream of Mushroom Soup, and four (4) portions of Fried Chicken with Pan-Gravy. Common food items including dry goods, fine herbs, spices, and stocks will be provided. Competitor’s must submit a menu which is carefully hand written or typed, providing appropriate terminology and descriptors of the cooking methods and the ingredients used. Do not include your name or your school name, your region on the menu 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 contest facilitator must be advised. All questions regarding the contest must be directed only to the Competition Chair. 2 Competency demonstration and 2 course meal Project 3.5 hours total time Cooking 3 hours preparation time Prepare two (2) portions of the following : Description Competency: Debone 2 chicken - 4 Breasts – Frenched Supreme, and 4 legs dejointed, bone-in. Back, Neck, Wing-tips and Ribcage to be utilized for stock Prepare a two (2) course meal: 4 portions of cream of mushroom 4 portions of pan fried chicken bread with pan-gravy Service Details Main ingredients required Basic ingredients Special equipment required Service-ware will be provided for Chicken dishes Follow recipes supplied by the committee adapted from “On Cooking” 4th edition A list of all ingredients available for this module is included in the common food table document Use ingredients from the common table No service equipment permitted other than that provided as per the scope document The presentation should be modern and clean. Do not waste any food items; waste will be marked accordingly. Cooking methods and culinary terminology stated in menu must be respected and used to prepare the required dishes. Competitors are free to consult recipes during the contest. All plates will be presented to the judge’s table. After judging one plate will be taken to the public display tables. Food items and quantities are subject to changes without notice, depending on availability and quality, but all competitors will have the same conditions. 3 Secondary Competition Schedule: Time frame 8:00 am Arrival of competitors and judges Instructions for the day 8:30 am Set-up work station - Equipment only. No contact with food permitted at this time. No assistance is permitted at this time. 9:00 am Start of competition 9:30 am Submit your menu (English or French). (Translations can be made by the Canadian expert) 10:00 am Presentation of Competencies (deboned chicken) 12:00 am 12:15 am Presentation of cream of mushroom soup Presentation of main course 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. Therefore the main Course must be served from 12:15 am to 12:20 am. After which one point will be deducted per minute until 12:25 am. At 12:26 am plates will no longer be accepted for judging. 12:30 am Clean-up work station 12:45 pm Lunch 1: 30 pm Competitors leave the site 4 Module 1 Competency demonstration and two (2) courses menu 3.5 hours total time Description Description Skill 34 Cooking 3 hours kitchen time Competency: Debone 2 chicken - 4 Breasts – Frenched Supreme, and 4 legs dejointed, bone-in. Back, Neck, Wing-tips and Ribcage to be utilized for stock. Prepare four (4) portions of the following two (2) course menu: Starter - Cream of Mushroom Soup Main Course – Pan-Fried Chicken Breast with Pan-Gravy Cajun style rice Buttered green beans: Service Details Main ingredients required Basic ingredients Special equipment required Portion size of the soup 300 ml Portion size of Chicken cannot exceed 220 grams Portion size of the rice cannot exceed 100 grams Portion size of the veg. cannot exceed 100 grams Total weight of main course cannot exceed 420 grams Cooking temperature of meats must meet food safety standards Present four plates for each course 3 plates are judged & 1 plate will be for public display Follow recipes supplied by the committee that come from “On Cooking” 4th edition A list of all ingredients available for this module is included in the common food table document Use ingredients from the common table No plates or containers (service equipment) permitted other than that provided as per the scope document 5 For all plates, the presentation should be clean. Do not waste any food items; waste will be marked accordingly. Cooking methods and culinary terminology from the recipes stated in the menu must be respected and used to prepare the required dishes. Competitors are free to consult recipes 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. 6 Marking Criteria % 15 % Title Sanitation Judging Criteria 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 Professional use of tools and equipment Food wastage – full utilization of requisitioned food Energy and water - efficient utilization Time Management - posted work plan Proper planning and execution of tasks Menu to be submitted at proper time as outlined in the contest project 25 % Preparation and Technical Skill Proper use of the tools and equipment Application of correct cooking techniques and methods Presentation Portion size in accordance with the test project Clean plates Harmonious colours Appetizing and artistic presentation of food Appropriate and complementary garnishes (compatibility) 15 % 35 % Taste and Required Menu Components 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 competitors 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 7 SKILLS CANADA NB PROVINCIAL SKILLS COMPETITION 2013 CARAQUET, NB COOKING SECONDARY, RECIPES - MODULE ONE Recipes provided are adapted from: "On Cooking: A Textbook of Culinary Fundamentals, Fourth Edition" Copyright: "© 2009 by Prentice-Hall, Inc." The recipes are intended as a guide, and may be adjusted as required to produce appropriate quantities, flavours and correct seasoning. Although recipes are included in this “contest project” we recommend that you refer to the “On Cooking” text book. You will find procedural guidelines and in-depth supporting materials for the preparation and cooking techniques needed in Module One. The “On Cooking” text book also includes photographs, text and online content that illustrates proper and safe working techniques as well as important aspects of the modules preparation (e.g. procedure to cooking roux & veloute, pan searing, pan gravy, vegetable cookery, and guidelines for plate presentations). Common and correct cooking practices will be respected and encouraged. Recipes converted by the Technical Committee Chair are to be utilized to produce the set menu items for each of the modules. Remember the recipes are intended as a guide, and may be adjusted as required. Where ingredients may be unavailable or out of season appropriate substitutions should be made. Note: The recipe for the Cajun style rice is courtesy of chef Richard Chiasson CCC, not from the “On Cooking” textbook. 8 Cream of Mushroom Soup Recipe Yield – 1.25 L Ingredients White mirepoix: onion, leek, celery Butter Flour, all-purpose Chicken stock Mushrooms, stalks removed and retained Spice Sachet Cream, 35% Salt and pepper Optional additions: White wine or Sherry 125 g 65 g 65 g 1.25 L 250 g 1 each 75 mL TT 45 mL 30 mL Procedure 1. Sweat mirepoix in butter with mushroom stems. Do not brown. 2. Remove from heat, add flour and return to moderate heat and cook for 1 minute, stirring continuously. Remove from heat again. 3. Stir in chicken stock in 3 stages, bring to a boil and reduce to a simmer. 4. Add spice sachet and cook 30 – 45 minutes. 5. Strain the soup into a clean pot and bring back to a boil. Add wine or sherry if using the optional additions. 6. Add sliced mushroom caps and return to a simmer for 10 minutes. 7. Add cream and adjust seasoning 8. Adjust consistency (thickness) of finished soup if necessary. 9 Pan-Fried Chicken with Pan Gravy Recipe Yield – 4 1-piece servings (breast only) Ingredients Frenched chicken breasts Salt and pepper Garlic powder Onion powder Dried oregano Dried basil Flour Buttermilk Oil Onion, small dice Chicken stock 4 TT 5g 3g 0.5 g 0.5 g 150 g 125 ml as needed 65 g 375 ml Procedure 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Season the chicken with salt and pepper. Add the herbs and spices to the flour. Dip the chicken in the buttermilk. Dredge the chicken in the seasoned flour. Pan-fry the chicken in no more than 1 cm of oil until done, approximately 40 minutes, turning so it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Or remove the chicken when well browned, drain it and finish cooking in the oven. To make the pan gravy, pour off all but 25 ml or oil from the pan, carefully reserving the fond. Add the diced onions and sauté until translucent. Add 25 g of flour and cook to make a blonde roux. Whisk in the stock and simmer approximately 15 minutes. Strain thoroughly, and adjust the seasonings. Serve one frenched chicken breast per person with 60 ml of gravy, 10 Creole style rice Recipe Yield – 4 portions Ingredients Olive oil Garlic (pureed) Onion (minced) Red peppers (diced) Chili powder Cumin Turmeric Cinnamon Rice (long Grain) Chicken stock Salt Tomatoes (Italian Roma diced) Corn (cooked kernels) Beans black (cooked and drain) Lime juice Garnish Red onion sliced Lime quarters Fresh chopped coriander leaves 15 ml 5 ml 100 gr 100 gr 2 ml 2 ml 5 ml a pinch 200 ml 350 ml 2 ml 90 ml 90 ml 90 ml 15 ml 60 ml 4 40 ml Procedure 1. In a heavy saucepan, heat oil over medium heat. Add garlic and the minced onions: sweat for 5 minutes, stirring frequently. Mix in peppers, chili powder, cumin, turmeric, and cinnamon. Sweat for 2 minutes 2. Pour the rice into the saucepan and stir to coat. Add broth and the salt, bring to a boil over high heat. Cover the pan and cook in oven ( 400 F). Cook for 20 minutes. 3. When the rice is cooked, mix in tomatoes, corn, black beans. Season and add lime juice. 4. Heat through, serve and garnish with sliced red onions, chopped fresh cilantro and lime quarter. 11 Buttered green beans Recipe Yield – 4 portions Ingredients Green beans Butter or other fat Salt and pepper 400 gr as needed TT Procedure 1. Wash, peel, trim and cut the vegetables into uniform shapes and sizes. 2. Bring and adequate amount of water to a boil. The liquid should cover the vegetables and they should be able to move freely without overcrowding. 3. Add the vegetables to the boiling liquid. Do not cover the pot when boiling green vegetables. 4. Cook the vegetables to the desired doneness. 5. Remove the vegetables from the boiling water with a slotted spoon of a spider or drain through a colander. 6. Refresh / shock the vegetables in ice water, drain and refrigerate until needed. 7. Finish the vegetables as desired for service. 12