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.
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