Commercial Baking Guide

2016

Commercial Baking Guidelines 2016

Contest Date: March 16, 2016

Dear Skills USA Baking Competitors,

Please read the following information closely as a few things have changed from previous years. We have worked really hard to

take make improvements and clarify instructions. This year the following items will be produced in the contest:

1. A creamed cookie ‐ chocolate chip

2. A muffin method muffin ‐ blueberry muffins

3. A biscuit method biscuit ‐ buttermilk biscuits

4. Yeast Breads ‐ 1 Pan Loaf, 1 braided loaf, 6 double knot rolls

5. Wild Card ‐ eclairs filled with pastry cream and glazed with ganache

6. A decorated cake

*Contestants will also be required to present a 1 page resume on the day of the contest

1. Creamed cookie ‐ This year's cookie will be a chocolate chip cookie formula. You will need to demonstrate proper measur‐

ing and mixing skills as well as uniform size, shape and weight of cookies.

2. Muffin Method Muffin ‐ This year's muffin will be a blueberry muffin formula. You will need to demonstrate proper

measuring and mixing skills as well as uniform size, shape and weight of the muffins.

3. Biscuit Method Biscuit ‐ This year's biscuit will be buttermilk biscuit formula. You will need to demonstrate proper measur‐

ing and mixing skills as well as uniform size, shape and weight of biscuits.

4. Yeast Bread ‐ This year's yeast breads will be using a soft yeast roll dough formula. You will need to demonstrate proper

mixing of the dough in a mixer (not by hand), fermentation of the dough, punching, scaling, rounding, and bench rest. You

will be required to form the following: 1 ‐2# pan loaf, 1 ‐2# braided loaf, 6 ‐2.25oz. double knotted rolls

5. Wild Card ‐ This year’s wild card will be eclairs filled with pastry cream and topped with chocolate ganache. You will be re‐

quired to properly measure, mix, pipe and bake eclairs from the pate au choux formula provided. Each eclair will be filled

with a pastry cream and topped with chocolate ganache.

6. Decorated cake ‐ The contest will provide two 9” round cakes, simple syrup, 2 1⁄2 pounds of commercially prepared frosting,

and 4 ounces of strawberry preserves. The finished cake needs to be between 3.5 ‐ 4” in height (not including top border). It

needs to consist of 3 or more split layers, with simple syrup and evenly distributed preserves between each layer. The cake

should have the message “Happy Birthday” written on it in BROWN color with a plain tip cut from a paper parchment cone

that you will be required to make the day of competition. The cake should also include a floral spray with vines, at least 5

drop roses, leaves and one nail rose with leaves at the bottom of the spray. All colors must be done in pastels made from the

colors provided. The cake must also be finished with a top and bottom border of your choice from the three tips allowed

(rose, leaf, star and plain‐ cut from a paper cone). Cakes will be judged on composition, height, decorating, piping and writing

skills.

Culinary Guidelines 2016

Contest Date: March 18, 2016

A few notes:

1. You must use a real timer, no cell phones

2. Cell phones are NOT permitted.

3. The contest will provide all ingredients in the amounts indicated. There Will NOT be extra ingredients in case of errors and no

RE‐DOS are allowed. If you take extra ingredients or start something over you will receive 0 points for that item.

4. The written Test will be based on the Professional Cooking Gisslen Culinary Book

5. It is important to check your products in the oven frequently, the temperatures may vary due to being open so many times.

6. Due to lack of space there will be no one except the tasting judges allowed in the tasting judge room

7. Please read over the uniform requirements carefully so you are prepared ‐ we have gotten stricter this year. All contestants will

line up at the start of the competition BEFORE the written exam to have their uniforms checked and scored. Be aware that if

you do not have a proper uniform with proper shoes you WILL NOT be allowed to compete.

8. Please read over the equipment list carefully ‐ the host site is supplying quite a bit of what you need which is different from past

years. Please make sure what equipment you do bring is clearly marked with your school name.

9. Ovens will be dedicated to specific products; temperature will be preset and not changed by contestants. You will receive a letter

from the host site outlining which oven will be used for which products so you can prepare accordingly while practicing.

Contestants should arrive between 6:00 and 7:00 a.m. You will register and then proceed to the bakeshop to arrange your work‐

space. Contestants will be assigned to one workspace for the entire day. Contestants should not expect to eat during the

competition, but may bring snacks that may be eaten during breaks outside of the work area. Lunch will be provided (for

registered participants) after clean‐up. Please have a good breakfast before arriving. Please consult separate sheets for timetable,

clothing requirements and equipment lists.

Also bring a water/beverage bottle marked with your name for drinking during contest.

Questions should be directed to April Hall at ahall@sau8.org or Robin Feutsel at looneyrobin@yahoo.com

Good Luck at Competition!

April Hall and Robin Feustel

Dear Baking and Pastry Contestants,

Congratulations to you all for being chosen to represent your school this year in Baking and Pastry. Your commitment to your culinary education is admirable and we wish you the best in all you will learn from this experience.

I want you to know we have 2 locker rooms (male and female) in the kitchen that you will be allowed to store your per‐sonal gear in (please keep your valuables on your person) as well as two bathrooms located near the lockers. We will supply you with a beverage and lunch to eat when you have time.

I suggest you bring water bottles with your name on them and you may keep them under your bench with all your equipment. Each workbench is located directly next to or within reach of gas burners. You do not need to bring a port‐able stove. All the benches are located within 25 feet of a hand sink.

We will provide tables near the dish room with your contestant number on them. When you have dirty equipment you will put your equipment on that number, then it will be washed, and returned to another clean table with the same number. This should make finding your equipment much easier.

Please drive around to the back of the school upon arrival, and unload your vehicle at the loading dock, and then im‐mediately proceed back around to the front of the school and park in the visitor’s lot with a note on your dashboard that says CULINARY ARTS SKILLS USA. This year, anyone who leaves their vehicle unattended at the loading dock will be subject to an immediate tow and will need to pay the $350.00 to have their car released. You will then enter the school at the front and check in with security and proceed to the North Star Cafe for a cart to use to haul in your equip‐ment. If you arrive before security you must check in with me as I need to have you sign in!

If you have other questions please feel free to have your instructor e-mail me at quimbyd@nashua.edu or April Hall at

ahall@concordnhschools.net

Sincerely,

David Quimby

Uniform Requirements

Commercial Baking Guidelines 2016

Contest Date: March 16, 2016

Proper Uniform Requirements - adapted from National Standards

**If you DO NOT have long pants you WILL NOT BE ALLOWED TO COMPETE***

***If your shoes do not cover your heels or have holes in them you WILL NOT BE ALLOWED TO COMPETE***

Requirements

1. Black or white checkered long chef pants 2. White chef jacket with NO logos or names (if tape is used to cover up a logo it will result in point deductions) 3. Black, leather, slip-resistant work shoes - must cover your heels and be free of holes 4. White apron 5. White neckerchief 6. Chef hat - may be white or black 7. Hairnet if hair touches collar 8. Beard guard if you have a beard 9. NO visible jewelry except a wedding band 10. No long fingernails or nail polish

***Each infraction will be a deduction of 5 points***

Contestants will line up at the beginning of the contest before they begin their written exam to be judged on uniform

Equipment List

Commercial Baking Guidelines 2016

Contest Date: March 16, 2016

Host Site Competitor

s/s bowls Rolling Pin

cake turntables Pallet Knife

Sheet Pan Rubber Spatula

1/2 Sheet Pans Bench Scraper

1/4 Sheet Pans Bowl Scraper

Stand aone muffin cups Microplane

2# Bread Loaf Pans Decorating Tips

Metal Spoons Scissors

Wooden Spoons Ruler

Ladles Pastry Brush

Whisks Pencil

Cutting Boards Marker

Sauce Pots Labeling Tape

Strainers Cake Comb

gloves Portion Scoops #30 (cookie) and #16 (muffin)

foil Pastry Blender

parchment paper 2" Biscuit Cutter

saran timer

cardboard cake circles Decorating Nail

tasting spoons Knives

Any Disposable Aluminum Pans Needed Uniform

Food Coloring Side Towels

Hot Pads Peeler

Quart Measuring Containers measuring spoons

baking rice pastry bags and couplings

Mixer w/ paddle, whip & dough hook

Scale

Formula’s

Blueberry Muffin Formula

Yields 8 muffins with a #12 scoop

Ingredients

Butter Melted 4 oz AP Flour 9.6 oz Baking Powder .3 oz Sugar 7.9 oz Milk Whole 7 oz Blueberries frozen 1 cup Eggs 1/2 oz Finishing Sugar AN

Method Of Preparation

1.Sift Flour and Baking Powder add the sugar 2. Combine eggs, milk, and melted butter 3. Add dry to wet 4. Fold in blueberries

5. Scoop with #12 scoop (makes 8 Muffins) 6. Bake at 375 for 25-30 minutes

Biscuits

Yields:1# 5.25oz.(12- 2” biscuits with some scrap)

Ingredients

Bread Flour 5oz. Pastry Flour 5oz. Salt 1 tsp. Granulated Sugar .5 oz. Baking Powder 1 ¼ Tbsp. Butter 3.5 oz. Milk 6.5oz.

Method of Preparation

1. Combine all dry ingredients in bowl 2. Cut the butter into small cubes and rub into the dry mixture by hand or with a pastry blender until the fat resembles small peas 3. Make a well and add the milk 4. Mix just until combined and a soft dough is formed - do not over mix 5. Turn out onto a floured surface and knead lightly - do not over knead 6. Roll out the dough ½” thick and cut with a 2” round cutter 7. Place biscuits ½ “ apart on parchment lined pans, egg wash and bake at 400 degrees until done

Chocolate Chip Cookie Formula

Yield: Approximately 12 cookies scooped with a #30 Scoop

Ingredients:

Butter 3 oz. Granulated Sugar 2 ½ oz. Brown Sugar 2 ½ oz. Salt ¼ tsp. Eggs 1 ½ oz. Vanilla ½ tsp. Water ½ oz. Pastry Flour 5 oz. Baking Soda ¼ tsp. Chocolate Chips 5 oz.

Method of Preparation: Creaming Method

1. Cream the fat, sugars and salt with a paddle until smooth & creamy

2. Combine the eggs, vanilla and water. Slowly and to creamed mixture mix until combined – scrape sides of bowl

3. Add the dry ingredients and mix just until combined

4. Add the chocolate chips and mix just until combined

5. Using a #30 scoop, evenly scoop cookies onto pan and bake at 375 until done

Decorated Cake Requirements

1. You will be provided two 9” cakes, 4 oz. strawberry preserves and 2 ½ pounds of commercially prepared frosting

2. The cake will me made of 3 or more split layers with evenly distributed preserves between each layer

3. The finished cake needs to be between 3.5” and 4” in height (not including top border)

4. The cake should have the message “Happy Birthday” written on it in BROWN color with a plain tip cut from a paper parchment cone that you will be required to make the day of competition.

5. The cake should also include a floral spray with vines, at least 5 drop roses, leaves and one nail rose with leaves at the bottom of the spray.

6. All colors must be done in pastels made from the colors provided (red, blue, yellow, brown). No additional colors, sprays or mediums will be allowed

7. The cake must also be finished with a top and bottom border of your choice from the three tips allowed (rose, leaf, star and plain- cut from a paper cone).

8. Cakes will be judged on the following:

Icing Factors

Symmetry – cake centered on board, final shape of cake, sides perpendicular to top, square and level cake

Opacity (no window or crumbs)

Enough/too much icing

Evenness of slice

Evenness of filling.

Design Factors: Borders – even and symmetrical Use of color - pastels, no bright colors

Does design fit the cake (room for lettering, flower too big or small)

Balance - evenly balanced

Use of flowers - actual spray of vines with at least five descending rose buds, at least one large nail rose at bottom of spray

Technique Factors: Borders – level of difficulty Correct hand pressure to make desired shapes

Types of flowers – level of difficulty

Writing - legible, spaced evenly

Execution of design

Followed directions - colors, spray, height

Yeast Bread Formula

Yields: 1-2# pan loaf, 1-2# braided loaf, 5-2.25 oz. double knotted rolls with some scrap

Ingredients

Water 1# 8oz.

Dry yeast .6 oz.

Bread flour 2# 10oz.

Salt 4 tsp.

Sugar 4 oz.

Nonfat dry milk 2 oz.

Butter 4oz.

Method of Preparation

1. Straight dough method.

2. Proof until double in size

3. Punch down and form into 1-2# pan loaf, 1-2#braided loaf, 5-2.25oz double knotted rolls.

4. Proof

5. Egg wash

6. Bake rolls and braided loaf at 350 degrees (will be in a convection oven at contest) until crust is

golden brown. Bake Pan loaf at 400 degrees (will be in a deck oven at contest) until done.

Eclairs

Yield:6 large and 6 small eclairs

Pate Au Choux Formula

Ingredients

10 oz water 4 oz butter 6 oz bread flour 6 oz eggs

Pastry Cream

8 oz milk

1 oz sugar 2 egg yolks

1 oz cornstarch

2 oz sugar 1 oz butter 2 tsp vanilla

Ganache

4 oz heavy cream

6 oz dark chocolate, finely chopped

Method of Preparation

Eclairs

1. Combine water and butter in heavy saucepan. Bring the mixture to a full rolling boil. 2. Remove the pan from the heat and add flour all at once. Stir quickly. 3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. 4. Transfer the dough to mixer bowl. With the paddle attachment, mix at low speed until dough has cooled to approximately 140 degrees. At medium speed, beat the eggs in a little at a time. Be sure they are com-pletely absorbed before adding more. When all the eggs are absorbed, the paste is ready to form. 5. Fit pastry bag with plain round tip. Pipe 6 large eclairs (1 in x 5 in) and 6 small eclairs ( ½ in x 2 ½ in) onto parchment lined half sheet pan. Bake at 375 until done. Eclairs should be firm and dry before removing from the oven. Let eclairs cool before filling.

Pastry Cream

1. Heat milk and 2 oz sugar in heavy saucepan over medium heat. 2. Meanwhile blend 1 oz sugar, egg yolks, and cornstarch. Set aside. 3. Bring milk mixture to a boil and remove from heat. 4. Whisk in vanilla extract and let cool slightly. 5. Gradually add the warm milk to the egg yolk mixture, whisking constantly. 6. Return the mixture to the saucepan over medium heat. 7. Whisk constantly until the mixture thickens and boils. 8. Boil for 2 minutes. 9. Remove from the heat. 10. Add butter and whisk until smooth and shiny. 11. Transfer the pastry cream to a bowl, cover and chill until cool enough to fill eclairs.

Ganache

1. Place chopped chocolate in a bowl. 2. Heat cream in heavy saucepan over medium heat just to a boil. 3. Pour over chocolate. 4. Let the mixture set for one minute and then stir until chocolate is completely melted and

ganache is smooth. 5. Cool to room temperature before using. 6. Set bowl over warm water to soften ganache as needed.

Assembly

1. Place a hole in both ends of the large eclairs and one end of the small eclairs with a dowel or chop-stick.

2. Fit a pastry bag with a plain tip or cut end of pastry bag. 3. Fill bag with cooled pastry cream and pipe into the éclair holes. 4. Dip the top of each éclair in ganache, remove any excess with a spatula. 5. Refrigerate until glaze is firm.

Scoring

Scoring Breakdown

Item Points %

Cookies 30 11.32

Muffins 30 11.32

Biscuits 30 11.32

Yeast Rolls 30 11.32

Decorated Cake 40 15.11

Wild Card - Eclairs 35 13.20

Uniform 40 15.09

Written test 30 11.32

Total 265 100%

Time Full Kitchen Group A: Start with yeast Test/Judging Area

Group B: Start with muffins, eclairs, biscuits

6:00-7:00 registration/set-up

7:00-7:30 Judges arrive

7:15 Contestants line up for Uni-form Judging

7:30-8:30 Testing

8:30 Judges talk to contestants/Q&A

8:30-2:30 Group A begins baking

Group B begins baking

2:30-3:00 All clean

3:00-3:15 Judges debrief