34 COOKING SERVICE SKILLS - Competition Document-Secondary Level - Skills Canada Nunavut
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34 - COOKING
Competition Document- Secondary Level
SERVICE SKILLS
Caris Madsen, Iqaluit, TSC 2018
1. Purpose of the Challenge:
Students will have the opportunity to showcase their creativity,
technical ability, and passion for the culinary arts by preparing and
presenting an assigned two-course meal from scratch in a
professional setting.
2. Skills To Be Tested:
Students should show enthusiasm and ability in the following:
Basic knife skills;
Following a recipe;
Proper food handling;
Problem solving;
Creative style and design;
Attention to detail.
3. Competition Requirements:
Each competitor will prepare and present the following two-course meal:
1. Main Course: Chicken Cacciatore on hand cut Pappardelle Pasta
Completed plates not to exceed 350g per portion.
Cooking temperature must meet industry and safety standards.
To be served on 12” dinner plates.
2. Dessert: Chocolate Mouse
Completed plates not to exceed 200g per portion.
Fruit Sauce of competitor’s choice;
Cookie of competitor’s choice utilizing the creaming method.
To be served on 12” dinner plates.
Service Details:
Two (2) plates will be presented for each course; one (1) plate served to the
judges & one (1) plate presented for public display.
Preparation Details:
All ingredients required for this competition will be supplied by Skills
Canada Nunavut;
Recipes for the required elements are provided by the technical
committee;
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Recipes for the competitor’s choice elements are decided by
the competitor.
o Please advise Skills Canada Nunavut of the
ingredients you will need for competitor’s choice
components.
4. Competency Workshop- April 27th:
All competitors must attend a mandatory workshop and orientation
on Saturday, April 27th in which they will be guided through the
competencies required to complete their competition meals. The start time of the
workshop will be announced at the TSC opening dinner.
Competency 1: Meat Cutting
8 – cut chicken;
Will be presented in provided containers along with the cleaned carcass for
inspection.
Competency 2: Tomato Sauce
1 litre portion;
Presented in lidded containers.
Competency 3: Vegetable precision cuts
150g of each;
Green pepper- lozenge;
Celery- battonet;
Onion- brunoise;
Carrot- concassé;
Presented in individual lidded containers.
Competitors will be assessed on their professionalism and sanitation standards but they
will not be judged on their skills during the workshop. This is an opportunity for all
competitors to learn from professionals and be set-up for success on competition day.
All food prepared at the workshops will be stored and utilized the following day.
5. Competition Day- April 28th:
Schedule of the day:
9am: Set-up Workstation
Competitors will assemble their equipment and ready their workstations.
34- Cooking, Secondary Level, Service Skills, TSC 3
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9:30: Start of competition
Advisors must leave the worksite. Competitors may only
communicate with the judges or staff until the end of the
competition.
12:00-1:00 Break for Lunch
Lunch will be served; students can take up to one hour for
break as needed.
3:30pm: Presentation of Main Course
4:00pm: Presentation of Dessert
4:05pm: Clean-up workstation
Advisors will be allowed to assist once judging has ended;
Competitor is only allowed to leave once their workstation is clean and they have
been dismissed by judges.
Note: Competitors have a 5 minute window to present their dishes until they are no
longer accepted. Once a plate has been presented, no additions can be made.
6. Equipment, Material, Clothing:
Skills Canada Nunavut will provide:
All food for the competition;
4 burners (either oven or hot plate);
Knives;
Ladles;
Spatulas;
Strainers;
Pots;
Pans;
Electrical outlet;
Refrigerator access;
Shared sink;
Rolling rack;
Baking sheets;
2 cutting boards;
Cleaning supplies;
Food processor;
Stand-up mixer;
Kitchen blender;
Digital scale;
Aluminum foil;
Butcher’s twine;
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Oven mitts;
Dishtowels;
Re-sealable bags;
Storage containers;
All service ware.
Equipment and Materials provided by the competitor:
Specific equipment unique to the competitor’s design and
presentation’
o No outside food or ingredients are permitted inside the
competition site.
Competitor’s personal equipment should be clearly marked.
Required Clothing:
Non-slip, closed toe shoes must be worn at all times;
Dark bottoms or chef trousers (available through Skills Canada Nunavut);
Chef jacket (available through Skills Canada Nunavut);
Apron;
Professional chef’s hat.
Note: Competitors will be marked on maintaining a neat and professional uniform
throughout the competition.
7. Safety Requirements:
After the official opening of the Territorial Skills Competition, all competitors will
participate in a mandatory safety demonstration. All competitors will be expected to
maintain a safe working area through the competition.
No additional personal protective equipment (PPE) is required for this
competition area.
34- Cooking, Secondary Level, Service Skills, TSC 5
skillsnunavut.ca – 867-979-5281 x 14118. Assessment:
Judging criteria and point breakdown is subject to change by
the 2019 technical chair and judging panel. However,
competitors can expect a similar format.
Ties:
No ties allowed. In the event of a tie, the competitor with
highest score in the Taste criteria will be declared the winner,
followed by the Technical criteria, followed by the
Presentation should a tie still persist.
Cooking Criteria and Point Breakdown Total Value:
/100
Sanitation
/15
Organization & Utilization –
Professional use of tools;
Limited food wastage;
Time management;
Execution of tasks. /10
Technical Skills –
Proper use of the tools and equipment;
Application of correct techniques and methods. /25
Presentation –
Portion size;
Clean plates;
Harmonious colours;
Artistic and appetizing;
Appropriate garnishes. /35
Taste & Menu Components –
Proper texture of foods;
Correct degree of doneness;
Balanced taste and seasonings;
Flavours match menu descriptions;
Food served at proper temperatures. /35
34- Cooking, Secondary Level, Service Skills, TSC 6
skillsnunavut.ca – 867-979-5281 x 14119. Additional Information:
Common Table:
The common table is accessible to all Cooking competitors
throughout the entire competition;
Food items that are available to carry out the test projects will
include all necessary proteins, dairy and produce items;
Common dry goods, herbs, cooking alcohols, spices, and
stocks will also be available;
The National Technical Committee reserves the right to
change or limit food items without notice, depending on
availability and quality;
Competitors will be marked accordingly for over-use, or waste of products.
Professional Conduct:
During the competition, all communication between competitors and
persons outside the site are not permitted. This includes verbal,
nonverbal, written and electronic forms of communication;
The use of cell phones is prohibited;
Recipes and notes are permitted provided they are neatly organized;
Competitors will be judged on their usage of power and water during the
competition, set-up and clean up. Points will be deducted if the
competitors are being wasteful in their use of power and/or water
Note: The technical committee will be available to assist competitors in case of
equipment malfunction, to replenish ingredients, and as facilitators. They cannot answer
questions or provide guidance to competitors regarding the meals once the competition
has started. Competitors should prepare questions to ask at the Competency
Workshop.
Interpreter/Translation Services:
All Territorial Skills Competition events and activities, including workshops, orientations,
and instructions will be conducted in English, with Opening Remarks and Closing
Ceremonies in English and Inuktitut.
If a competitor requires the help of an interpreter once onsite and throughout the
competition, Skills Canada Nunavut must be advised at the time of the students’
registration for the TSC, no later than March 15, 2019.
All competition documents can be made available in any of Nunavut’s official
languages upon written request to Skills Canada Nunavut staff.
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skillsnunavut.ca – 867-979-5281 x 141110. Qualifying for Skills Canada National
Competition:
Following closing ceremonies and review of all competitors’ results,
gold medal winners will be notified by Skills Canada Nunavut if the
Technical Chair of their competition has recommended them to
represent Nunavut at the SCNC. Skills Canada Nunavut technical
committee (judges) will positively assess each competitor and come
up with a detailed training plan to ensure future successes.
Cooking at the SCNC-level:
The SCNC recipes are the same as TSC, however the student will have to
produce an appetizer meal in addition to the same two-course meal they
prepared in Iqaluit.
The competitor will have to prepare a menu board to display beside their
workstation, detailing the name and descriptions of each dish.
The SCNC is a two-day competition:
o Day 1 consists of each competitor being judged on the three
competencies they were instructed at TSC. They will be marked on their
skills and not have guidance from an instructor.
o Day 2 consists of the production and presentation of the three-course
meal. Competitors will have less time to prepare the meal.
Competitors will have to pack their own supplies for competition as no equipment
will be provided (stoves, sinks, and ingredients will be available). Skills Canada
Nunavut will assist in providing any needed supplies.
11. Territorial Technical Committee
Cooking Technical Chair:
Colleen Neily, Portage College and Skills Canada Nunavut alumnus
Colleen.Neily@portagecollege.ca
Colleen is happy to answer any questions regarding tips for recipes and
expectations at the competition! She is also the Cooking representative for
Nunavut at the SCNC!
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skillsnunavut.ca – 867-979-5281 x 1411Skills Canada Nunavut:
Location: Inuksuk High School, Tisi Office
Fax: 867-979-4380
Janis Devereaux- Executive Director
janisd@skillscanada.com
867-979-5281 x 1411
Bibi Bilodeau- Program Coordinator
bb@skillscanada.com
867-979-5281 x 1432
TSC COOKING RECIPES
SECONDARY-LEVEL
These recipes are provided by the SCNC National Technical Committee and will
source the textbooks that the recipes are adapted from.
The recipes are intended to be followed to produce the appropriate quantities,
flavours, and correct seasoning.
Although recipes are included in this contest project we recommend that you
refer to a professional textbook such as the “On Cooking” or “Professional
Cooking” for further guidance.
Many textbooks include photographs, text and digital content that will illustrate
proper and safe working techniques as well as important aspects of the modules
preparation.
Correct cooking practices must be respected for all plates.
Cooking methods and culinary terminologies from the recipes stated on the test
project must be respected and used to prepare the required dishes. However,
additional elements may be added to the dishes to facilitate the competitor’s
creativity.
Food items and quantities are subject to change without notice, depending on
availability and quality; all competitors will have the same conditions.
34- Cooking, Secondary Level, Service Skills, TSC 9
skillsnunavut.ca – 867-979-5281 x 1411Tomato Sauce for Pasta
Professional Cooking 8 – 399A
Sauces
Yield: 1 ½ quarts (1.5 litres)
Portions: 16, 3-fl.oz (90ml)
8 fluid ounces Olive oil 240 millilitre
4 ounces Onion, Brunoise 110 grams
4 ounces Carrot, Brunoise 110 grams
4 ounces Celery, Brunoise 110 grams
3 pounds Canned whole tomatoes 1360 grams
1 clove Garlic, minced 1 clove
½ ounces Salt 15 grams
1 ½ teaspoons Sugar 7 milliltres
1. Heat the olive oil in a large saucepot. Add the onions, carrots and celery and
sauté. lightly for a few minutes. Do not let the vegetables brown.
2. Add remaining ingredients. Simmer uncovered, about 45 minutes, until reduced
and thickened.
3. Pass through food mill. Taste and adjust seasonings.
4. For service, this sauce should be tossed with freshly cooked pasta in a bowl
before being plated, rather than simply ladled over the pasta.
34- Cooking, Secondary Level, Service Skills, TSC 10
skillsnunavut.ca – 867-979-5281 x 1411Chicken Cacciatore
Professional Cooking 3 – 313
Poultry - Chicken
Yield: 25, 8 – 10 ounce (250 – 300 gram) chicken, 3 ounces (90
millilitres) sauce
15-17 pounds Boiler-fryers, disjointed 7.5 – 8 kilograms
1 pound Flour 500 grams
2 tablespoons Salt 30 millilitres
½ teaspoons Pepper 7 millilitres
8 ounces Oil 250 millilitres
1 ¼ pounds Onion, Brunoise 600 grams
1 pound Green pepper, cut into 500 grams
lozenge
5 ounces Celery, cut into bâtonnet 175 grams
5 ounces Carrot, cut brunoise 175 grams
2 tablespoons Garlic, chopped fine 30 millilitres
1 cup White wine or Marsala 250 millilitres
2 ½ quarts Tomatoes (canned) 2.5 litres
crushed with juice
8 ounces Tomato paste 250 grams
5 ounces Tomato Concassé 175 grams
2 Bay leaves 2
½ teaspoon Basil 2 millilitres
1. Cut chicken in eighths.
2. Place the flour in a pan and season with salt and pepper.
3. Dredge the chicken in the flour. Shake off excess.
4. Heat the oil in a large sauté. pan or skillet. Add the chicken pieces and brown
well on all sides over high heat.
5. Remove the chicken from the pan and place in a brazier.
6. Pour about 5 ounces (150 millilitre) of the oil used to brown the chickens into a
sauce pot. (Discard the rest of the oil, but keep the saut. pan handy).
7. Add the onion, green pepper, celery, carrot, and garlic. Sweat until onions are
translucent, but have not begun to brown.
8. Add the wine, tomatoes, Concassé, tomato paste, and herbs. Bring to a boil.
9. Add a ladleful of the sauce to the pan in which the chickens were
browned.
10. Pour the sauce over the chickens. Bring to a boil. Cover the pan
and finishcooking in a 300F (150C) oven or over low heat on the
stove. Cooking will take 30 to 45 minutes.
34- Cooking, Secondary Level, Service Skills, TSC 11
skillsnunavut.ca – 867-979-5281 x 141111. When the chicken is tender, remove it from the sauce and
place in a hotel pan.
12. Degrease the sauce. Reduce the sauce over high heat until
thickened to desired consistency. Adjust seasoning. Pour
over the chicken.
34- Cooking, Secondary Level, Service Skills, TSC 12
skillsnunavut.ca – 867-979-5281 x 1411Fresh Pasta
Professional Cooking 8 - 400
Pasta
Yield: 1 ½ pounds
1 pound Bread Flour 450 grams
5 Eggs 5
½ fluid ounce Olive oil 15 millilitres
Pinch Salt Pinch
1. Mound the flour on a work surface. Make a well in the centre and add the eggs,
oil and salt.
2. Working from the centre outward, gradually mix the flour into the eggs to make a
dough.
3. When it is firm enough to knead, begin kneading the dough, incorporating more
flour. If the dough is still sticky when all the flour is incorporated, add more flour,
a little at a time. Knead well for at least 15 minutes.
4. Cover the dough and let it rest at least 30 minutes.
5. Cut the dough into 3 to 5 pieces. Set the rollers of a pasta machine at the widest
opening. Pass the pieces of dough through the machine folding them in thirds
after each pass and dusting them lightly with flour to keep them from getting
sticky. Continue passing each piece through the machine until it is smooth.
6. Working with one piece of dough at a time, decrease the width between the
rollers one notch and pass the dough through them again. After each pass, turn
the rollers one notch narrower, dust the dough with flour, and pass it through
again. Continue until the dough is as thin as desired. The pasta is now ready to
cut into desired shapes and to cook.
Pappardelle: Cut by hand, using a fluted cutting wheel, into long noodles about ¾
inch (18 millimetres wide).
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skillsnunavut.ca – 867-979-5281 x 1411Chocolate Mousse
Professional Cooking 8 - 1021
Dessert - Mousse
Yield: 2 ¾ pounds (1.25 kilograms) or 2 ½ pints (1.25 litres)
Portions: 12, 4 ½ fluid ounce (145 millilitre)
1 pound Bittersweet chocolate 500 grams
4 ounces Butter 125 grams
6 ounces Egg yolks 180 grams
8 ounces Egg whites 250 grams
2 ½ ounces Sugar 75 grams
8 fluid ounces Heavy cream 250 millilitres
1. Melt the chocolate over hot, but not boiling, water.
2. Remove from the heat and add the butter. Stir until the butter is melted and
completely mixed in.
3. Add the egg yolks, one at a time. Mix in each yolk completely before adding
the next.
4. Beat the egg whites until they form soft peaks. Add the sugar and beat until
the egg whites form stiff but moist peaks. Do not overbeat.
5. Fold the egg whites into the chocolate.
6. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate
mixture.
7. Spoon the mousse into serving dishes, or use a pastry bag fitted with a star
tube.
8. Chill the mousse well before serving.
34- Cooking, Secondary Level, Service Skills, TSC 14
skillsnunavut.ca – 867-979-5281 x 141134- Cooking, Secondary Level, Service Skills, TSC 15
skillsnunavut.ca – 867-979-5281 x 1411Cutting chicken into quarters and eighths,
bone in
• Place the chicken on the cutting board breast up. Split the chicken down
the center of the breast with a heavy knife.
• Spread the chicken open and spread through the bones on one side of the
backbone.
• Cut off the backbone completely and save for stocks.
• Cut through the skin between the leg and the breast.
• Cut the breast and wing quarter into two equal pieces. Another
method is simply to cut off the wing.
• The chicken cut into eighths. Note that the first joint of each
wing has been cut off.
34- Cooking, Secondary Level, Service Skills, TSC 16
skillsnunavut.ca – 867-979-5281 x 1411You can also read
