2021 TERRITORIAL SKILLS COMPETITION 34 - Cooking (Secondary)
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2021 TERRITORIAL SKILLS
COMPETITION
34 – Cooking (Secondary)
Date: April 24, 2021
Location: TBD
Duration of contest: TBD
CONTEST INTRODUCTION
Evaluating professional culinary skills of competitors by having them cook hot and cold
dishes in accordance with established trade rules and standards. Showcasing the trade
of cook through competition allows the public a snapshot into the trade of cook while
demonstrating new culinary trends and techniques.
SKILLS AND KNOWLEDGE TO BE TESTED
Module A: Knife Skill Competencies, Recipe Conversion Exercise
Module B: Main Course Entree
EQUIPMENT, MATERIAL, CLOTHING
Competitors are limited to use the following equipment or material.
• Double breasted, white chef jacket
• Apron
• Towels
• All food for the contest
• 1 Stove (2 burners maximum)
• 1 electrical outlet with GFI• 1 6 feet worktable
• Display area for finished plates.
• Access to refrigerator and freezer
• Sink with hot and cold water
• Garbage, Recycling and Organics/Compost bins
• All sanitizing equipment (spray bottle, dish soap, sanitizer).
• Cleaning supplies – Nylon scour pads, paper towels and shop towels.
• Common items:
o Kitchen blender
o Food Processor
o Spice grinder or mortar & pestle
o Plastic-wrap
o Aluminum foil
o Butcher’s twine
o Cheesecloth
o Poly bags
o Parchment paper
o All service ware (china). Please see test project for details.
• It is not permitted to bring any foodstuffs into the contest, including colouring
agents, transfer sheets, wood for smoking, canned oil sprays, dry ice, liquid
nitrogen or any other consumable products. Only the food provided can be
used (no substitutions permitted).
• All equipment that is needed for the module must be unpacked and stored on the
competitor’s station.
• Once in the contest area you may not leave the contest site for more equipment.
• Any equipment that is not on the station at the start of the competition will not be
allowed onto the contest site.
Required clothing provided by the competitor
• Non-slip, closed toe, closed heel, water and oil resistant shoes (non-
permeable)
Throughout the contest, competitors are required to maintain their grooming and
uniform to professional standards in a manner that is neat and meets or exceeds
sanitation and safety guidelines.
• Hands must be washed; nails must be trimmed, clean and free of polish
while working with food. False nails are not permitted in the contest
area.
• Hair must be restrained during the competition.
• Beards must be neat and trimmed or restrained with a beard net.
• Any article of jewelry that poses a hazard through risk of detachment, or
cross- contamination through food contact will be required to be removed
prior to entry into the contest area. In the event of non-removable jewelry
such as semi- permanent body piercings, etc, it must be evaluated forsafety/sanitation compliance by the judging panel and resolution may be
directed at that time. The Judgine panel’s resolution is final, and non-
compliance will result in point deductions, or removal from the contest.
Any grievances must be directed immediately to a member on the judging
panel.
SAFETY REQUIREMENTS
During orientation, Competitors will participate in a Safety workshop and they will be expected
to work and maintain a safe working area during the competition. Any Competitor breaking any
health, safety and environmental rules, may be required to undertake a second safety
workshop, this will not affect the Competitor’s competition time.
PROJECT
Module A
• Prepare & Present Competencies
• Complete a recipe conversion exercise
Module B
• Given a whole chicken and demonstrating basic butchery skills, prepare and
present a main course,
o Main Course – Chicken Stir-fry with Thai Green Curry Sauce and RiceModule A - Presentation of
Skill 34 – Cooking Secondary
Competencies
Competencies, Recipe Conversion, and Mise en Place
(Competitors must have a copy of a menu, menu elements and
Description
workplan at their station – one copy of each for use by the competitor
and one copy to be submitted for use by the judges at the designated
time)
Competency:
Vegetable precision cuts –
Presented in individual containers
– (containers to be provided by the
Competency: proctor)
Recipe yield conversion – 150 gr each of:
worksheet and calculator provided
Service (proctor to provide) • Green Pepper – lozenge
Details • Eggplant– large dice
Competitor must convert a recipe • Zucchini– medium dice
and show calculations to convert a • Carrot – small dice
recipe from original yield to a new • Onion – brunoise
yield • Celery – small dice
Items presented as
competencies are to be
incorporated into the chicken
stir- fry and sauce.
Module B -
Presentation of Main Course
Prepare two (2) portions each, of the following:
• Main Course:
Thai Style Chicken Stir-fry with Green Curry Sauce and Brown
Rice Pilaf
Description
§ Cooking temperature must meet minimum 74C, to industry safety
standards
§ Completed plates not to exceed 350 g per portion• Main Course:
o 12” dinner plate
Service • Two (2) plates will be presented for each course, one (1) for
Details presentation and one (1) for evaluation by the proctor.
• Recipes supplied by the committee
Main
• A list of all ingredients available for this module will be included
ingredients
in the food table document.
required
RECIPESEVALUATION CRITERIA Judging Criteria: • General cooking skills, work habits, cooking techniques • Timing of courses and finishing within the 4 hours. • Leftover food. Unused food will be penalized according to the judges’ discretion • Presentation of food, appropriate use and balance of food ingredients • Taste of final dish for flavour, seasoning, appropriateness to pre-submitted menu • Adherence to safety and sanitation rules and regulations • Professionalism, including cooperation and demeanor during competition
• Cleanliness of kitchen during and after competition. To include all working
areas of competitor's kitchen.
• Appropriateness of written menu compared to the final plates for presentation
and for tasting.
Distribution of Marks:
Safety/Sanitation /15
Organization/Product Utilization /10
Preparation/Technical Skills /25
Presentation /15
Taste/Required Components /35
Total /100
TECHNICAL COMMITTEE INFORMATION
Name: Ryan Cumming, Culinary Arts Instructor – Yukon U – rcumming@yukonu.caYou can also read
