PERTANDINGAN KEMAHIRAN MALAYSIA 2014

PERINGKAT AKHIR

BIDANG KEMAHIRAN: COOKING

SOALAN PRAKTIKAL (16 JAM)

NAMA: ______________________________________ NO. KP: ______________________________________

JABATAN PEMBANGUNAN KEMAHIRAN KEMENTERIAN SUMBER MANUSIA MALAYSIA

DESCRIPTION OF PROJECT AND TASKS FOR COMPETITORS

The test project or final cooking will be carried over 3 days period. Total project time is 16 hours for 3 modules

All competitors must submit their market list ( module 1- 3) at least 1(one) month before competition date

DAY 1:Module 1; should be completed within the time given (4 hours)

Part 1.consist of FINGER FOODS preparation of 2 varieties of warm or cold platter presentation. Size recommendation to be in 2 bite-size each

Part 2. consist of GNOCCHI PARISIENNE of Hot Entree to be served on individual plate

DAY 2:Module 2;should be completed within the time given (4hours)

Part 1. to prepare FISH MAIN COURSE for 4 portions

Part 2. consist of MINIATURE FRENCH PASTRY - 3 varieties DAY 3:Module 3;4 COURSE CREATIVE SET MENUshould be completed within 8 hours.

All recipes must be presented to the judges by using official standard recipe form provided

All dishes must be presented in modern and creative format

Any dish served after time frame will not be given any point hence disqualified

MODULE OVERVIEW 100%

DAY 1 : Module 1 - 25% DAY 2 : Module 2 - 25% DAY 3 : Module 3 - 50%

TIME: GUIDE LINE

BRIEF DAY:

9.00am – 10.00am Briefing By Chief Judge

10.am – 12.00am Collect Your ingredients for module 1

DAY ONE: 4 HOURS

8.00am – 8.30am Briefing by chief judge

8.30am – 12.00pm Start – MODULE 1 – Finger Food & Main Course (3.5hours)

12.00pm – 12.15pm Presentation – Finger Food (15 min)

12.15pm – 12.30pm Presentation – Gnocchi Parisienne (15 min)

12.30pm – 1.00pm Cleaning & Final Briefing

DAY TWO: 4 HOURS

8.00am – 8.30am briefing by chief judge

8.30am – 12.00pm Start – MODULE 2 – Fish Main course& Dessert (3.5hours)

12.00pm – 12.15pm Presentation Fish main Course (15 min)

12.15pm – 12.30pm Presentation Miniature Pastry (15 min)

12.30pm – 1.00pm Cleaning & Cleansing

DAY THREE :8HOURS

Cleaning & Cleansing

8.00am – 13.00pm Preparation Time 1 (5hours)

13.00am – 14.00pm Lunch/praying time

14.00pm – 16.00pm Preparation Time 2 (2 hours)

16.00pm – 16.15pm Finishing & Presenting Part 1 (15 min)

16.15pm – 16.30pm Finishing & Presenting Part 2 (15 min) 16.30pm – 16.45pm Finishing & Presenting Part 3 (15 min) 16.45pm – 17.00pm

Finishing & Presenting Part 4 (15 min)

Cleaning & Cleansing

JUDGING CRETERIA

Objective Marking 30% Subjective Marking 70%

PREPARATION (maximum 24 marks)

Kitchen skills demonstrated (8marks)

Quality of food produced ( 5marks)

Organization skills ( 5marks )

Wastage- (4 points)

Commodities

Burnt / Spoilt

Use of Compulsory ingredients (2marks)

PREPARATION ( maximum 20 marks)

Visual appeal – ( 20 marks ) - Colors

- Balance

- Combined harmony

- Style and creativity

TOTAL 24 marks TOTAL 20 marks

PREPARATION ( maximum 6 marks )

Dish meet criteria ( 4 marks ) Correct Elements/ portion size

Service time ( 1 marks )

Clean plates ( 1 marks ) No spills / Finger print

TASTE ( maximum 40 marks )

Taste/texture

Taste/sensory

Individual flavors

Combined harmony/balanced in flavors of elements

TOTAL 6 marks TOTAL 40 marks

Kitchen skills ( maximum 10 marks )

TOTAL 10 marks

TOTAL : 30 marks

TOTAL : 70 marks

5

DAY 1 Module 1

4 hours total

FINGER FOOD/

GNOCCHI PARISIENNE Skill 34

Description Part 1 : FINGER FOOD Prepare finger food

5 pieces of chicken variety (hot or cold)

5 pieces variety of your choice (hot or cold)

All pieces in 2 bites size portion

Present in 2 platters

5 pieces of each varieties on a platter

Total of 10 pieces on each platter

Garnish of own choice

Main Ingredients

- Chicken Breast

- Seafood

Part 2: Gnocchi Parisienne Prepare Gnocchi hot Entrée

80 gm minimum

Include garnish of your choice

Include two(2)sauce minimum

must include aubergine

Service Details

plate provided as per the infrastructure list.

Main ingredients required for starter

The following ingredients must be included

Finger Food – Chicken & Seafood

Hot Entrée - Aubergine

6

Basic ingredients

Use ingredients from the common table

Use ingredients from the module table

Special equipment required

service spoon, ramekins, shooter glass, skewers etc. are NOT allowed

7

DAY 2 Module 2 4 hours

FISH MAIN COURSE/ MINIATURE FRENCH

PASTRIES

Skill 34

Description Part 1: Fish Main Course

Prepare one (1) main course –COD FISH - 4 portions Each plate must include:

One (1) method of cooking

Minimum 120gm of fish

Two (2) kind of vegetables minimum

One sauce minimum

One (1) starch minimum consist of SWEET POTATO

Free Garnish Part 2: French Pastries

Prepare 3 varieties of miniature French pastries

5 pieces of Cheesecake

5 pieces of Mini Fruit Tartlets

5 pieces of Éclairs

To be served in one (1) platter

Free Garnish

Service Details

Portion size for plated dessert - 30 g

If dessert is served warm, temperature must be 60˚C

minimum and if served cold max 10˚C

4 portions to be served in32cm diameter roundplate as

per the infrastructure list

8

Main ingredients required

Fish Main Course - Cod Fish

Dessert – Strawberry, Cream Cheese, Chocolate

Basic ingredients

Use ingredients from the common table

Special equipment required

service spoon, ramekins, shooter glass, skewers etc. are not allowed.

9

DAY 3 Module 3 8 hours

4 Course Creative Set Menu Skill 34

Description Part 1 : Cold Starter

Prepare four (4) portion your own creation of Cold starter

One (1) sauce minimum

Part 2 : Hot Entree

Prepare four (4) portion of Duck Breast - Serve hot One (1) sauce minimum

Two (2) vegetables minimum

Part 3 : Hot main course

Prepare four (4) portion for main course

- Lamb Shank

- Lamb Rack

Compulsory herb crust to be included

Two (2) type vegetable minimum with different cooking

method

One (1) vegetable puree

One (1) sauce minimum

One (1) starch compulsory

Part 4: THREE CHOCOLATE IN THREE WAYS

Prepare four (4) portion of three (3) varieties of

chocolate dessert

Each piece is 40gm

Use white chocolate for 1 variety

Use milk chocolate for 1 variety

Use dark chocolate for 1 variety

Two (2) sauce minimum

Garnish of your choice

Service Details

Cold Starter – 100g minimum

Hot Entrée – 100g minimum

Main Course – 120g minimum

10

Dessert– 120g minimum

4 portions of appetizer, 4 portion hot entree, 4 portion of main course and 4 portion of chocolate dessert

Main ingredients required

The following ingredients must be included in

Hot Entrée – Duck Breast

Main course – Lamb Shank, Lamb Rack, Herb Crust

Dessert – White, Milk & Dark Chocolate

Basic ingredients

Use ingredients from the module table

Special equipment required

service spoon, ramekins, shooter glass, skewers etc. are NOT allowed.

11

FOUR COURSE CREATIVE SET MENU For day 3

Competitor No :

Workstationnumber : ______

Cold Starter

Cream Soup

Main Course

Frozen dessert

12

MARKET LIST ( module 1- 3)

JPK/SB02

BAHAN

KUANTITI SEORANG UNIT

JUMLAH

DIPERLUKAN UNIT

FISH / SEAFOOD

Medium Prawn

400gm

(size 30-40)

gm

4

Kg

Salmon Fillet

800gm

(per number)

gm

7

Kg

Mussel

200 gm

4 pieces

1.6

Kg

Squid

200 gm

8 pieces

2

Kg

Cod Fish Fillet

800gm

gm

7

kg

BUTCHERY

Chicken Breast

4

nos

32

nos

Lamb Rump

800

Gm

8

kg

Lamb Rack

2

nos

16

nos

Duck Leg

2

nos

16

nos

DAIRY PRODUCTS

Fresh cream

2

Pkt

20

Pkt

Unsalted butter

500

Gm

4

Kg

13

Fresh chicken eggs

20

Nos

160

Nos

Fresh milk

1

Lit

10

Lit

Quail Egg

8

Nos

64

Nos

Cheese, Grated Parmesan

200

Gm

1.6

Kg

Cheese, Cream

400

Gm

3.2

Kg

Cheese, Cheddar

200

Gm

1.6

Kg

Cheese, Mozarella

200

Gm

1.6

Kg

Plain Yoghurt

200

Gm

1.6

Kg

VEGETABLES & HERBS

Green Asparagus

500

Gm

4

Kg

Broccoli

500

gm

4

Kg

Carrots

1

kg

8

Kg

Celery

1

pkt

8

Pkts

Cherry tomatoes

300

gm

2.4

Kg

Chili (fresh)

200

gm

1.6

Kg

Green zucchini

400

Gm

4

Kg

Fresh young ginger

200

Gm

1.6

Kg

Garlic

200

Gm

1.6

Kg

Tomato

500

Gm

4

Kg

Round cabbage

1

No

8

No

French beans

400

Gm

4

Kg

14

Leeks 500 Gm 4 Kg

Onions

500

Gm

4

Kg

Potatoes

600

Gm

4.8

Kg

Cucumber

200

Gm

1.6

Kg

Red bell pepper

200

Gm

1.6

Kg

Green bell pepper

200

Gm

1.6

Kg

Shallots

200

Gm

1.6

Kg

Spinach

500

Gm

4

Kg

Fresh Oregano

1

Pkt

8

Pkt

Fresh Dill

1

Pkt

8

Pkt

Fresh Tyhme

1

Pkt

8

Pkt

Fresh marjoram

1

Pkt

8

Pkt

Fresh Basil

1

Pkt

8

Pkt

Bay leaves

1

Pkt

8

Pkt

Rosemary

1

Pkt

8

Pkt

Tarragon

1

Pkt

8

Pkt

Mix salad

1

Pkt

8

Pkt

Sweet Potato

300

Gm

2.4

Kg

Parsley

200

Gm

1.6

Kg

Fresh button mushroom

400

Gm

3.2

Kg

Mint Leaf

100

Gm

800

Gm

15

Aubergine 300 Gm

3kg Gm

FRESH FRUITS

Red grapes

200

Gm

1.6

Kg

Cherries

200

Gm

1.6

Kg

Fresh Strawberries

200

Gm

1.6

Kg

Kiwi (green)

4

No

32

No

Lemon

2

No

16

No

Orange

3

No

24

No

Avocado

2

No

16

No

Pears

2

No

16

No

Red apples

2

No

16

No

Banana Montel

4

No

2

Kg

Mango

2

No

16

No

DRY FOODS – COMMON TABLE

Maple syrup

1 Bot

Gelatin powder

1

Kg

Almonds, ground

1

Kg

Baking powder

500

Gm

Balsamic vinegar

1

Bot

2 Bot

16

Black olives

Black sesame seeds

500 Gm

Sliced Bread loaf

4 pkt

Brown sugar

2 Kg

Custard flour

2 Kg

Capers

1 Bot

Castor sugar

4 Kg

Dark Chocolate

4 Slabs

Milk Chcolate

4 Slabs

White Chocolate

4 Slabs

Cooking oil

10 Lt

Cornflour

3 Kg

Dijon mustard

1 Bot

Dried yeast

300

Gm

Fresh yeast

1

Kg

Corn oil

2 Lt

Green olives

1 Bot

Olive oil

2 Lt

Honey

1 Lt

Icing sugar

1 Kg

Walnut

2 Kg

17

Cocoa powder 1 Kg

Wheat Flour (brand rose )

5

kg

Wheat Flour (brand blue key )

8

Kg

Pistachio nuts

1 Kg

Coconut, Fresh Grated

3 Kg

Essence Vanilla

2 Bot

White vinegar

1 Bot

Salt

2 nos

Sesame oil

1 Bot

Tomato paste

1 Tin

Crushed Black pepper corns

1

Kg

Nutmeg powder

500 Gm

Paprika

1

Kg

White Pepper Powder

1 kg

PREPARED STOCKS

Chicken

10 lt

Beef

10 lt

Fish

10 lt

18

PERTANDINGAN AKHIR KEMAHIRAN MALAYSIA 2014

STANDARD RECIPE FORM

NAME OF RECIPE

COMPETITOR N0/ MODUL

GENERAL DESCRIPTION

METHOD PHOTO

CODE INGREDIENT UNIT QTY. CODE INGREDIENT UNIT QTY.