Pastry Arts Procedures - | Ohio FCCLA Arts Procedures ... Commercial convenience forms of puff pastry and phyllo dough are acceptable. Student must have knowledge of how they are prepared

Pastry Arts Procedures September 2012

Items for chairperson: • Chairperson should have 2 co-chairs to spread the work load. • • Schedule competition times staggering competitors every 15 minutes. • • Rubric sheets should be filled out ahead of time with student/team name • and school name. • • When students arrive for their scheduled time they should present their job • sheets and recipes and make their introductions. Time does not start until • the student is set at his/her station. • • Remind judges to neatly write their name, judging number and comments. • • Please be sure to include positive and constructive comments for each • student. When any points are deducted give comments to justify these • deductions. • • All questions should be based on the products the students are preparing. • • Have digital kitchen timers on display for each individual kitchen. • • The individual kitchens should be clearly marked, i.e. Station 1, Station 2, • etc. • • Provide each judge with a binder with numbered tab pages to flip between • kitchens as they roam the kitchen. • • All judges rotate throughout the competition area and judge all competitors. • Provide tasting plates and forks for the judges. •

Judge #1 Introductions, Job sheets, and recipes. • 2 needed (minimum) • Judge #1 should set the timer as each student enters the kitchen. Judge #2 Safety, Sanitation, and Knowledge • 4 needed (minimum) Judge #3 Final product, Presentation, and Skills • 4 needed (minimum)

Tally Sheet • Chairperson gathers the sheets from each judge, checks indicator boxes, and totals scores. The chairperson must look at the sheets very closely for errors, missing comments and large score discrepancies. Turn sheets over to a tally person. • 2 tally people, each tally person should check the scores, re-calculate, and initial score sheets. • Chair person checks the scores one last time. Send score sheets to the tally room.

Pastry Arts Event 10/08 1

Pastry Arts Event September 2012

Description of Event Participant will demonstrate creating an artistically decorated cake or platter of pastries.

This skill event supports and integrates the following Hospitality and Tourism/Lodging Career Field Standards. OHIO DEPARTMENT OF EDUCATION CAREER FIELD STANDARDS Hospitality and Tourism Core Body of Knowledge and Culinary Pathway

3.4 Deliver presentations

5.1 Follow safety procedures

5.2 Apply sanitation procedures

15.2 Maintain compliance with health codes

15.3 Practice sanitation duties

15.4 Control pests

15.5 Follow the hazard analysis critical control point (HACCP) system

15.6 Explain garbage disposal procedures

15.7 Maintain a safe work environment

21.1 Demonstrate operation of food preparation equipment

21.2 Demonstrate artistic presentation

22.3 Demonstrate scientific knowledge of food preparation,

storage and presentation

22.4 Prepare mise en place

22.6 Apply basic kitchen cooking techniques

26.1 Apply the basic principles of baking

26.2 Prepare non-yeast products

26.3 Prepare yeast products (e.g., raised breads, roll and doughnuts)

26.4 Prepare cookies

26.5 Prepare cakes

26.6 Prepare finishes

26.7 Prepare pies, pastries and meringues

26.8 Prepare specialty desserts

Eligibility 1. Participant is an affiliated member of the state and national FCCLA organizations.

2. Participant is enrolled in a Culinary and Food Service Management program or Family and

Consumer Sciences program where the course of study includes competencies related to the

food service industry.

Purpose 1. To demonstrate appropriate attire: each participant will control hair, have clean hands, wear a

clean uniform and shoes acceptable to commercial food service standards.

2. To demonstrate skills used in the preparation of one of the following: an artistically

decorated cake or platter of pastries.

3. To demonstrate skills and creativity in front of the evaluators in preparing, shaping and

assembling in displaying a chosen project.

Name

_________________________________________________________________________________________________________________________________

School ________________________________________________________________________________ Region ____________

Pastry Arts Rubric (CAKE OR PASTRY TRAY)

INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for

each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements.

TALLY SHEET

Regional/State Rating

3 STAR Rating 90 -100 pts.

2 STAR Rating 70 - 89 pts.

1 STAR Rating 1 - 69 pts

Total (Evaluators please initial after rating) ________ _________ _________

Verification of Total Scores (Competition Room) ________ _________ _________

Room Consultant (Event Chairperson) ________ _________ _________

Lead Consultant (Tally Room) ________ _________ _________

Final Verification (Final Event Total Score) _____________ Rating ______________

JUDGES TOTALS

Page 1

Job sheets - Introduction

Page 2

Appearance- Safety Sanitation

Page 3 (Cake or Pastry)

Skills

Page 4 (Cake or Pastry)

Display/Tasting

Judge 1 _______ ________

Judge 2 _______ ________

Judge 3 _______ ________

Judge 4 _______ ________

Average Total __________

Judge 1 _______ ________

Judge 2 _______ ________

Judge 3 _______ ________

Judge 4 _______ ________


Judge 1 _______ ________

Judge 2 _______ ________

Judge 3 _______ ________

Judge 4 _______ ________


Judge 1 _______ ________

Judge 2_______ ________

Judge 3_______ ________

Judge 4_______ ________



4. To demonstrate skills in sanitation, safety, tool usage, time and motion management.

5. To demonstrate the proper and appropriate use of a variety of baker’s tools which may

include, but not limited to: pastry bag, tips, turntable, air brush, metal spatula, cake

decorating comb, flower nail, etc.

6. To develop an organized job sheet containing the following information: Name, school, and title of tray

Supplies

Tools

Preparation procedures

Safety cautions

Illustration of tray

Procedure

7. To demonstrate the ability to present a final project to judges on a cloth covered table.

Standard white table covering will be provided.

8. Communicate knowledge of baking and pastry such as: mixing methods, icing procedures, or

decorating techniques as relevant to project.

Procedures Individual Event

1. Participant will register and be assigned a designated time for the event.

2. Participant will bring a clearly labeled box (es) of equipment and cooler/ice chest(s) to the

designated area.

3. Participant will report to the designated area five minutes before the assigned time to check

in with the chairperson.

4. Participant will begin the demonstration with a self-introduction, description of project to

evaluators, distribute to evaluators copies of the job sheet and recipes, and set-up the work

and presentation areas.

5. Participant will be periodically notified of the time remaining to finish the demonstration.

6. Participant will leave the area clean for the next person.

Rules 1. All recipes used in the preparation of the product must accompany the job sheet. Participant

must bring 4 copies of the job sheet and recipes.

2. The participant will bring all potentially hazardous foods packed according to industry

standards to avoid time temperature abuse. The coolers of food should be iced sufficiently.

Improperly chilled foods may result in the loss of sanitation and tasting points at the

discretion of the judges.

3. Participant will have 60 minutes maximum to set-up, prepare, assemble, present and cleanup.

4. The preparation time will be stopped after 60 minutes. Questioning will occur during the 60

minute time period. Scoring will be based on completed work.

5. Participants must have a fire extinguisher in the work area when operating a hot plate. Hot

plates will not be allowed if the fire extinguisher is not present.

6. All items must be displayed on a non-porous, non-toxic base that is acceptable to industry

standards.

7. Project must be entirely edible, excluding separator plates, pillars and base.

8. No alcoholic beverage or liqueurs may be used in the project preparation.

9. Only project display may be on table.

Total Time for event: 60 min.


10. Demonstrate all aspects of products- mixing, folding, panning, finishing, cutting and plating.

No baking will be done during this event.

11. Commercial convenience forms of puff pastry and phyllo dough are acceptable. Student

must have knowledge of how they are prepared.

12. Each participant will choose one of the following projects:

A.) CAKE ARTISTRY

1. Prepare at least a 10- inch cake from a standardized recipe (no convenience

mixes) with a yield of 12 or more servings.

2. A cake covering must be used.

3. Possible decorations and coverings may be prepared from a choice of, but not

limited to: marzipan, chocolate, cocoa, royal icing, whipped creams, butter

creams, rolled fondant, pastillage, gum paste or edible flowers.

4. Demonstrate and explain mixing, all cake coverings, decorations, and fillings in

front of the evaluators as relevant to recipes. Mise en place can be done ahead of

time. The internal portion of the final cake may be done and assembled ahead of

time. ALL components of the cake project must be demonstrated (unless the

component is redundant) and assembled. The cake may be assembled in stages to

save time; however the icing and /or covering of the final cake must be done in

front of the evaluators. The tasting piece must also come from the final cake that

is finished in front of the evaluators.

5. Set up and the final display must be done in front of the evaluators.

6. Cake must be cut, plated and presented to the judges by the student.

B.) PLATTER OF PASTRIES

1. Choose an assortment (2 or more) of pastries for a minimum of 12 total pieces

from the following, but not limited to: meringues, pate a choux, tartlets, petit

fours, puff pastry, or phyllo dough.

2. Possible decorations and covering may be prepared from, but not limited to: a

choice of marzipan, chocolate, cocoa, royal icing, whipped creams, butter creams,

rolled fondant, pastillage, gum paste or edible flowers.

3. Possible filling may include, but not limited to: pastry creams, glazes, jams and

jellies, marzipan, fruits or fruit fillings.

4. Final pieces may be done ahead of time; however the demonstration and assembly

of each component of the pastries must be done in front of the evaluators (unless

the component is redundant). Any final decoration and covering of ALL the

pastries must be done in front of the evaluators.

Supplies and Equipment

Provided by Participant Provided by Rally Site

1. Ingredients 1. Broom, dust pan

2. Equipment, including plating 2. Garbage can

3. Four copies of job plan 3. Water source

4. Four copies of recipes 4. Work table (demo)

5. If a table top hot plate is used, appropriate fire 5. Chairs for evaluators

extinguisher must be included. 6. Calculators and rulers for judges

6. Cleaning and sanitizing solutions 7. Cloth covered table for display

7. Towels 8. Necessary items for sampling

9. Electricity source

10. Microwave oven


PASTRY ARTS JOB SHEET

(Please note: This job sheet is only a suggested format for preparing information for evaluators. If you have a better way of presenting the required information to the evaluators, please use your own format, but include the information below). Name_________________________________________________________________ School________________________________________________________________ Title of Project____________________________________________________________ Supplies: Tools/Equipment: Preparation Procedure: (State each operation or step in the job clearly and concisely. List the job operations in logical sequence. Number job operations consecutively.) Safety Cautions: Illustration of Tray: Sequence of Tray Assembly: Briefly list the exact sequence of tray assembly. 1. 2. 3. 4.


Standardized Recipe Format (Please note: This recipe form is only a suggested format for preparing information for evaluators. If you have a better way of presenting the required information to the evaluators, please use your own format, but include the information below). Name of Recipe: Student Name: School: Prep Time: Cook Time: Yield: Portion size: Utensils:

Ingredients Notes:

Quantity

Method

Name(s) ______________________________________________________________________________________________

School ________________________________________________________________________________ Region ____________




Pastry Arts Rubric PAGE TOTAL ________

SELF INTRODUCTION SCORE

State name

State project that will be completed

Maintains eye contact

Speaks clearly with appropriate voice level

Offers hand and gives firm handshake

Does not attempt

self-introduction.

SCORE 0

Attempts introduction

and/or exhibits 3 or

fewer indicators.

SCORE 1 2 3

Introduction lacks

confidence and/or

exhibits 4 indicators.

SCORE 4

Confident, clear self-

introduction exhibiting all

5 indicators.

SCORE 5

Comments:

JOB BOOKS

Clearly written in standardized format: recipe name; yield (total yield, number of

portions, exact portion size); ingredients and exact amounts listed in order of use;

equipment needed and directions for preparing, preparation time, and cooking time

Includes direction for portioning, plating and garnishing

Includes directions for breaking down the station and cleaning up

Includes direction for storing leftovers

Avoid alcoholic beverages or liqueurs

Correct grammar and spelling

Professional, business-like manner, typed or word processed avoiding

white-out, torn pages, wrinkles, etc.

Distributes 4 copies of the recipes

Includes all necessary information (name, school, title of project, supplies,

tools, equipment, preparation procedures, safety cautions, illustrations for

tray, sequence of tray assembly) in a logical, sequential order

Job Books are not

available for

evaluation.

SCORE 0

Lacks the necessary

information and/or

exhibits 5 or fewer

indicators.

SCORE 1 2 3

4 5

Minimal or partial

information prevents the

reproduction of the

product and/or exhibits 6-

7 indicators.

SCORE 6 7 8

Accurate, complete recipes

with minimal formatting

errors enabling the successful

reproduction of the product

and / or exhibiting 8-9

indicators.

SCORE 9 10

Comments:

Name(s)____________________________________________________________________________

School ________________________________________________________________________________ Region ________________________



each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements

Pastry Arts Rubric 2008 PAGE TOTAL ____________

APPEARANCE – SAFETY- SANITATION

PROFESSIONAL APPEARANCE/ATTIRE/GROOMING SCORE

Clean, pressed uniform acceptable to commercial food service

Uniform is appropriately sized to body

Hair is controlled, clean and away from face

Clean nails, short nail length and no nail polish

Shoes are clean and safe

Light makeup or no makeup

Body is free of odors and strong fragrances

No jewelry

Non-professional appearance,

attire and/or grooming and/or

exhibits 5 or fewer

indicators.

SCORE 0 1 2 3

Neat appearance, attire and

grooming but lacks polish and/or

exhibits 6-7 indicators.

SCORE 4

Professional appearance, attire and

grooming exhibiting all 8

indicators.

SCORE 5

Comments:

SAFETY

Maintains clean area (safety) as work progresses

Maintains organized work area and floor

Follows general safety procedures

Utilizes tools/equipment safely

Disregard of safety

creates unsafe

situation.

SCORE 0

Safety concerns need to

be corrected and/or

exhibits 2 or fewer

indicators.

SCORE 1 2 3

4 5 6

Minimal safety concerns

during the event and/or

exhibits 3 indicators.

SCORE 7 8

Follows safety practices

exhibiting all 4

indicators.

SCORE 9 10

Comments:

SANITATION SCORE

Washes hands completely (minimum 20 seconds)

Re-wash hands when soiled or contaminated

Cleans and sanitizes area before starting

Maintains clean area (sanitary) as work progresses

Left area clean and sanitized for the next participant

Prevents cross contamination

Keeps all ingredients at proper

storage/holding temperatures

Unsanitary situation

creates unsafe

product.

SCORE 0

Safety concerns need to be

addressed and/or exhibits 4 or

fewer indicators.

SCORE 1 2 3

4 5 6

Minimal safety concerns

during event and/or exhibits

5-6 indicators.

SCORE 7 8

Follows safety

practices exhibiting

all 7 indicators.

SCORE 9 10

Comments:

Name_____________________________________________________________________________

School ________________________________________________________________________ Region ________________________

Pastry Arts Rubric (PASTRY TRAY)




SCORE THE PASTRY CATEGORY IN THIS SECTION

DEMONSTRATES PASTRY SKILLS ** SCORE

Selects and demonstrates proper and appropriate use of a variety of tools

Uses industry acceptable techniques in all preparation

Final pastry finishing done in front of evaluators

Chooses at least 2 or more pastry types

Demonstrates all aspects of 1of each type of pastry chosen

Final pastry set up and display done in front of the evaluators

Demonstrates no

tools or less than

5 tools.

SCORE 0

Minimal skill demonstrated

with at least 6 tools and/or

exhibits 3 or fewer

indicators with 6 or more

tools.

SCORE 1 2 3 4 5

6 7 8 9 10

Able to use 7-9 tools

appropriately to complete

the project and/or exhibits

4-5 of the indicators with

7 or more tools.

SCORE 11 12 13

Uses industry acceptable

techniques with at least 10

tools and exhibits all 6

indicators.

SCORE 14 15

Comments:

ORGANIZATION AND MANAGEMENT ***

Very efficient, minimum of wasted moves

Completes mise-en-place

Task completed within time limit or earlier

Follows job sheet

Kept job station clean & organized as work progresses

Used time to effectively demonstrate necessary skills

Work space

unorganized and/or

ran out of time.

SCORE 0

Lack of organization and/or

time management and/or

exhibits 3 or fewer

indicators.

SCORE 1 2 3

4 5 6

Completed tasks in

organized manner

and/or exhibits 4-5

indicators.

SCORE 7 8

Organized and efficient

exhibiting all 6

indicators.

SCORE 9 10

Comments:

DEMONSTRATES KNOWLEDGE

Fails to answer

questions.

SCORE 0

Partial answers show

limited knowledge

and/or lack of skill

and/or confidence.

SCORE 1 2 3

Communicates procedure

during demonstration only

when asked and/or answers

most questions correctly.

SCORE 4

Communicates procedures

correctly and confidently while

demonstrating and answering all

questions correctly, concisely and

confidently.

SCORE 5

Comments:

Name(s)________________________________________________________________________

School ________________________________________________________________________ Region ___________________________

Pastry Arts Rubric (PASTRY TRAY)




SCORE THE PASTRY CATEGORY IN THIS SECTION

DISPLAY REQUIREMENTS – PASTRY TRAY

Arranged to suggest movement and flow

Texture variation

Shape variation

Servings proportionally arranged

Consistency among pieces

Artistically pleasing

Fails to present

final pastry

products.

SCORE 0

Haphazardly created and/or

displayed with major flaws

and/or exhibits 2 or fewer

indicators.

SCORE 1 2 3 4 5 6

Completed pastries but

lacks appeal and/or

exhibits 3-4 indicators.

SCORE 7 8

Artistically and

pleasingly presented

pastries exhibiting 5-6

indicators.

SCORE 9 10

Comments:

DISPLAY REQUIREMENTS

Displayed on glass, mirror, silver, metal or other non-toxic, non-porous surface

Display surface is free of all fingerprints, surface defacing (water spots, chips, food spots)

Project is edible including flowers, if used, but excluding separator plates, pillars,

base

Meets requirements of size and/or total number of pieces

Fails to meet

requirements.

SCORE 0

Minimally meets

requirements and/or

exhibits 2 or fewer

indicators.

SCORE 1 2 3

Partial requirement of

display and/or exhibits

3 indicators.

SCORE 4

Meets display requirements

and exhibits all 4 indicators.

SCORE 5

Comments:

QUALITY OF PRODUCT * SCORE

Freshness

Appropriate texture based on recipe

Consistency (size, shape) based on preparation and product

Taste appropriate to industry standards

Product unfit for

human

consumption.

SCORE 0

Minimal or lacking in

quality and/or exhibits 2 or

fewer indicators.

SCORE 1 2 3 4 5

6 7 8 9 10

Acceptable quality of

product and/or exhibits

3 indicators.

SCORE 11 12 13

Excellent quality and

meets or exceeds industry

standards exhibiting all 4

indicators.

SCORE 14 15

Comments:

Documents

Pastry Arts Procedures - | Ohio FCCLA Arts Procedures ... Commercial convenience forms of puff pastry and phyllo dough are acceptable. Student must have knowledge of how they are prepared