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8/8/2019 Rules and Criteria 2011 HSCC
1/12
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8/8/2019 Rules and Criteria 2011 HSCC
2/12
CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 2 of 12High School Culinary Challenge 2011
Location: NAIT Culinary Kitchens
Date: February 12, 2011
Start Time: 8:00 - 8:30 a.m. Orientation
Duration: 8:30 -11:30 a.m. (group A)8:50 -12:50 p.m. (group B)
Purpose of Challenge:
To promote professionalism, team building and the pursuit of culinary excellence
Overview:
Each three-member team of high school students, using provided recipes will preparesix servings of a three-course meal (soup, entre and dessert) to an advanced level ofthe CTS Foods Program. Two portions of each course are to be plated and presented to
judges, one portion is for tasting and one portion is for presentation. The remaining fourportions are reserved. All food is to be presented on provided plates. Competitors arefree to consult reference books of their choice.
Recommended text: On Cooking, Labensky
Present: Prairie Black Bean Soup with Cilantro Sour Cream
make two litres, present 2 x 250 ml portions
Chicken Leg Stuffed with Mushroom Duxelles - make 6 portions
Barley Risotto with Peas, 6 portions
Pan Gravy make recipe, serve 6 portions, approx. 60 ml each Honey-Glazed Carrots, 6 portions , approx. 45 grams each
Tomato Florentine, 6 portions Bavarian Cream, Saskatoon Compote , Chocolate Garnish
Kitchen stations will be drawn and assigned by competition organizers. Food itemslisted as par stock will be made available to all participants and held in a common area.Judges reserve the quantities. Carefully note the presentation times for all courses.
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High School Culinary Challenge
Canadian Culinary Federation 3 of 12High School Culinary Challenge 2011
PRESENTATION TIMES:
General times are provided and are subject to change to meet competition logistics.
Soup: 11:30-11:40 a.m. (group A)
11:50-12:00 p.m. (group B)
Main Course 12:00 -12:10 a.m. (group A)
12:20-12:30 p.m. (group A)
Dessert: 12:30-12:40 p.m. (group A)
12:50-1:00 p.m. (group B)
Judges Address: 1:45 p.m.
Labs are to be completely cleaned and vacated no later than 1:30 p.m.
CLOTHING REQUIREMENTS:
Competitors will be professionally attired in a white chef jacket, checked or black pants,apron, and hairnet as required. Chef hats will be provided and must be worn by allcompetitors. Appropriate kitchen shoes (closed toes, non-skid soles, leather-stylesurface) No athletic or running shoes allowed.
EQUIPMENT AND MATERIALS:
Competitors must bring their own small tools and knife kitssuch as: French knife,paring knife, vegetable peeler, French whip, wooden spoon, food containers, meatmallet, piping bag, tips, measuring spoons, Bavarian molds, tool box and any othersmall tools required.
NAIT will provide pots, pans and bowls.
All competitors are responsible for the complete cleanup of their work areas,stoves, sinks, floors and surrounding areas before leaving the competition site.
Points will be deducted for competitors who do not comply.
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8/8/2019 Rules and Criteria 2011 HSCC
5/12
CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 5 of 12High School Culinary Challenge 2011
Par-Stock List
Dry Storage Fruits / Vegetables Stocks / Sauces Specialty Items
Flour Carrots Chicken Stock Paprika
Cornstarch Onions Nutmeg
Salt and pepper Celery Dairy Vanilla, extract
Sugars, granulated,icing (minimum 3 kinds)
Lemons Cinnamon
Worcestershire sauce Russet potatoes Homo milk Cumin
White bread Mushrooms Eggs Chili powder
Honey Baby spinach Butter Cayenne
Canola oil Tomatoes Grated Parmesan Fresh herbs
Black beans Garlic Whipping cream Cilantro
Bread crumbs Red peppers Cream cheese Parsley
Gelatin Dill
Tabasco Fruits Meat Items
Chocolate (white /dark)
Cocoa Kiwi fruit Chicken legs
Strawberries
Saskatoons
*fresh or frozen as available
There will also be a selection of common dry herbs and spices available
8/8/2019 Rules and Criteria 2011 HSCC
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CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 6 of 12High School Culinary Challenge 2011
MARKING CRITERIA:Professional attire, hats, aprons, shoesPersonal hygiene, hair restrained
15% Sanitation Cutting board and utensil sanitationCorrect food handling and storageCleanup (entire work area and adjacent areas/sinks andstoves cleaned and sanitized) (5 mark penalty if incomplete)Other*____________________________________________
5% Timing Allproducts presented at noted time5-minute period of grace (any later results in zero)
5% Temperature Hot food served hot on heated platesCold foods served cold on chilled plates
25% Organization Follows worksheet, follows timetableProfessional usage of knifes, tools and equipmentStation maintained neat, clean and orderlyDemonstrates safe working practicesEffective food utilization / wastage
Other*____________________________________________
Portion size / balance15% Presentation effective color / contrast
Clean plates, neatnessTechnical skills (slicing, dicing, turning etc)Other*____________________________________________
Correct textures of food, consistency of sauces35% Taste Degree of doneness, not over/undercooked
Balanced taste and seasonings enhanced natural flavors
Not bland, under/over seasonedNot excessively salty, sour, sweet or bitterNot burnt, metallic tasting or aftertasteOther*____________________________________________
*Judges Comments
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CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 7 of 12High School Culinary Challenge 2011
RECIPES:
Recipes are provided as a guidelines and may be modified as required.
Recipe reference text: On Cooking , Labensky
Prairie Black Bean Soup(yield 2+ litres)
Dried black beans 250 grams Onions, medium dice 100 grams
carrots, medium dice 100 grams celery, medium dice 100 grams bacon, small dice 125 grams
butter 100 grams garlic cloves, minced 15 grams Cumin, ground teaspoon
Chili powder 1 tablespoons Cayenne pepper pinch
Salt 1 teaspoon
chicken stock 2 litres potatoes, small dice 500 grams black pepper teaspoon
1. Add cooked vegetables to beans and stock.
2. Add garlic and spices, cook until the aroma is apparent.
3. Adjust the seasoning with salt and white pepper.
4. Combine the beans and stock, bring to simmer, covered until cooked.
5. Continue to simmer until vegetables are soft and flavor has developed.
6. Cook the onions, carrots, celery and bacon until soft.
7. Remove half the beans and pure. Return to pot.8. Serve in warmed soup bowls garnished with Cilantro Sour Cream.
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CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 8 of 12High School Culinary Challenge 2011
Cilantro Sour Cream
Sour cream 125 ml
Cilantro, chopped bunch
Lime juice 15 ml
Roma Tomato, diced 1
1. Cut tomato in half and remove seeds.
2. Fine dice and combine with remaining ingredients.
Chicken Leg Stuffed with Duxelles
Whole chicken legs 6
1. Partially debone the chicken leg by removing the thigh bone and back bones. Usebones to make 500 ml chicken stock.
2. Stuff the legs with the duxelle mixture, folding thigh meat towards the drumstick tocreate a cone shape. The end of the drumstick can be cut off for neaterappearance. If carefully handled, leg can be baked without tying (leg bone up).
3. Bake on parchment or greased tray at 400F (internal temperature of 165F).
Reference and illustration-page 396 Professional Cooking, Gisslen 7th edition
Mushroom Duxelles
Mushrooms, finely chopped 250 grams
Onions, fine dice 90 grams Butter /oil 30 ml
Chopped parsley 45 ml
1. Finely chop mushrooms and onions.
2. Slowly saut mushrooms in butter until mushrooms are dark and have releasedall liquid. Cook until dry.
3. Season to taste and add chopped parsley.
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9/12
CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 9 of 12High School Culinary Challenge 2011
Pan Gravy
Equal parts finely dicedcelery, onion, carrot 60 grams
Butter or margarine 25 grams
Flour 25 grams
Tomato paste 5 ml Chicken stock 500 ml Thyme, ground pinch
1. Saut vegetables in butter or margarine until well caramelized.
2. Add flour and cook to make brown roux.3. Add tomato paste, stir well, and continue cooking.
4. Add chicken stock , whisk until smooth , bring to boil
5. Reduce to simmer, add thyme. Cook to reduce and thickened.
6. Strain sauce through cheesecloth. Adjust seasoning.
Barley Risotto with Peas
Heavy cream 80 ml Curry powder pinch
Tumeric pinch Butter 80 grams
Onion, medium, small dice 1
Salt and pepper to taste Red pepper, small dice
Chicken stock 3 cups
Green peas, frozen I cup Quick cooking barley 400 ml
Parmesan 80 ml
1. Combine cream and curry in a small sauce pan and gently warm to infuse flavor.
2. Melt 30 ml (2 T) in a saucepan. Add onion and saut until transparent.
3. Add barley and saut 3 minutes. Add 1/3 of chicken stock and cook until liquid isabsorbed. Add remaining stock and cook 10 minutes, stirring constantly *.
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CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 10 of 12High School Culinary Challenge 2011
4. Add peas and red pepper and continue cooking until barley is tender.
5. Remove from heat. Stir in remaining butter and parmesan cheese.6. Season to taste.
*For softer barley, add slightly more stock.
Alberta Honey-Glazed Carrots
Carrots, peeled 1 kg Whole butter 75 grams
Salt and pepper to taste Liquid honey 75 ml
Fresh parsley 30 ml
1. Cut carrots into desired shape and parboil in salted water.
2. Saut carrots in butter until nearly tender.
3. Season with salt and pepper. Add the honey.
4. Garnish with chopped parsley.
Tomato Florentine
Tomatoes, medium hothouse 6
Butter 30 ml Flour 15 ml Cream, warm 125 ml
Garlic cloves 1
Spinach, freshly chopped 450 g Salt, pepper and nutmeg to taste
Bread crumbs 30 ml
1. Slice off top of tomato and scoop out.
2. In one pan over low moderate heat melt 15 ml of butter and stir in flour to make a
blond roux. Add cream, whisking well. Bring to a simmer for 5 to 10 minutes.
3. In another pan melt 15 ml butter, saut garlic. Add chopped spinach and cook 2
minutes, remove from heat and drain well.
4. Combine spinach with cream mixture, adjust seasoning. Fill tomatoes with
creamed spinach, top with a thin layer of bread crumbs and drizzle with oil.
5. Bake at 400F until done.
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11/12
CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 11 of 12High School Culinary Challenge 2011
Saskatoon Compote
Saskatoons, frozen * 250 ml Water 100 ml Cornstarch 15 ml
Sugar 60 - 90 ml (as required) Lemon juice, fresh lemon
1. Place Saskatoons in a saucepan with water and bring to a boil. Simmer 5 minutes.
2. Blend cornstarch and sugar and add slowly to Saskatoons. Boil until thick and clear.
3. Add lemon juice and cool.
*For practice purpose you may substitute wild blueberries.
Bavarian Cream
Gelatin, unflavored 12 grams Cold water 75 ml Egg yolks 3
Sugar 85 grams Milk 325 ml
Vanilla 5 ml
Heavy cream 350 ml
1. Soak gelatin in cold water.
2. Whip egg yolks and sugar until thick and light.
3. Scald the milk and stir slowly into the egg yolk mixture, beating constantly.
4. Add vanilla. Cook in a hot water bath, stirring constantly until it thickens slightly.
5. While the sauce is still hot, add the softened gelatin, stir until gelatin is dissolved.
6. Cool in the refrigerator over an ice bath, stirring occasionally to keep smooth.
7. While custard is cooling, whip cream until it is forms soft peaks.
8. While custard sauce is very thick but not yet set, fold in the whipped cream.
9. Pour into molds or serving dishes.
10. Chill until completely set, unmold for service.
11. Serve Bavarians with 30 - 45 ml of Saskatoon compote.
12. Include a chocolate garnish of your choice.
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CCF Edmonton
High School Culinary Challenge
Canadian Culinary Federation 12 of 12High School Culinary Challenge 2011
NOTES :