- PURPOSE OF THE COMPETITION:
To select outstanding students for excellence and professionalism in culinary and pastry arts.
- SKILLS AND KNOWLEDGE TO BE TESTED:
The competition is divided into two main sections, namely, culinary arts and pastry arts.
Students have the opportunity to participate either both or one of the aforementioned areas.
Main focus will be on plated presentation skills, techniques and plate flavour profiles.
Students will present one plate to judges, and one for display.
- EQUIPMENT AND SUPPLIES:
vSupplied by Competitor (student):
All food items (including herbs and spices)
Personal tool kits, including knives, pots, etc...
vSupplied by the Competition:
Workshop and some tools and utensils
Refrigeration and freezers
2 main course plates and/or 2 dessert plates
Hot and cold running water
- CLOTHING REQUIREMENTS AND APPEARANCE:
Competitors are expected to comply with the Culinary Arts Workshop Regulations, with regard to their attirement and their appearance.
Any competitor not adhering to the rules, could be subject to disqualification.
- DATE OF COMPETITION:
3rd December and 10th December 2018
vCulinary Arts Competition: 3rd December 2018: 16:00 - 17:30
vPastry Arts Competition: 10th December 2016: 16:00 - 17:15
All competitors must be present 15 minutes before the competition commences.
- SUBMISSION OF COMPETITION RECIPES:
The students that will participate in the competition should submit the attached documents to Maria Charmani (archives office) no later than 26 November 2018. The recipe should be written on the form attached for that purpose.
- JUDGING CRITERIA / MARKING CRITERIA:
10% Professionalism (including Food Hygiene)
Proper and professional clothing
Personal hygiene and cleanliness
Work station, floor, and fridge cleanliness
Proper food / waste storage methods
Cutting board hygiene
Individual station and overall kitchen cleanup at the end of competition.
10% ECONOMY AND TIMING:
Organization of work station (proper planning of tasks)
Energy and water usage
Proper culinary techniques and methods
Professional use of tools and equipment
Portion size and disposition of food
Modern and artistic
Degree of difficulty
Proper textures of foods
Degree of doneness
Balanced taste and seasonings
Taste according to menu presented by competitor
TOTAL - 100%
Reference Books: Each competitor can bring and consult his / her own personal recipes, during the contest.
For all plates, the presentation shall be modern and clean.
Portion sizes shall be of a main course.
vWhat should be comprise an integrated dish
(A) With regard to the cooking contest, the plate should consist of:
1.Main protein chicken (220 - 250g), cooked properly with seasonal fruit
2.Starch as an accompaniment (1/4), e.g. rice, potato, pasta
3.Vegetables to accompany the main ingredient (1/4), bulbs, tubers, root vegetables
4.Sauce or sauces: a maximum of 60 ml. If the plate contains two sauces, their amount must be equal, but the texture can vary.
5.Garnish: edible but sprigs of woody herbs are prohibited (thyme, rosemary, oregano, bay leaves)
(A) With regard to the pastry contest, the plate should consist of:
- The permitted weight of the main item (Citrus Fruit) has to be 100-120 g. (the base of the dessert is considered part of the main item, e.g., sponge)
- The maximum allowable of sauces is 60 ml. If the plate contains two sauces, their amount must be equal, but the texture can vary.
- The crispy element of the dessert is used to provide texture and color to the final plate (eg. tuile biscuits, lace biscuits, wafers, crumble, streusel)
- The garnish should be edible (e.g. fruit, baked meringue, decorations with chocolate or candy or nuts and seeds)
Decoration is "free”, but culinary traditions and menu titles should be respected.
You should not waste any food items, waste will be marked accordingly.
One plate of each course must be put in front of the judge's table. The other plate presentation is for the display table.
Everything included in the plate should be edible.
vPermissible preparation before conducting the contest
(A) For culinary workshops the following are permitted:
- Salads - cleaned, peeled and washed, but not mixed or cut
- Shellfish - should be raw or cooked but not peeled
- Fish/seafood - can be cleaned, but not filleted, portioned or cooked
- Stocks - basic stocks, not reduced, not seasoned, no additional items (garlic, herbs, wines, etc.)
- Vegetables - washed, peeled but not cut, shaped or cooked
- Dough for pasta - can be prepared, but not shaped or cooked
- Meat- can be portioned and marinated but not cooked and stuffed
- Mousses - preparation in the kitchen during the competition
- Décor elements should be prepared entirely in the workshop and should be edible
- Weighed ingredients
(B) As for the pastry workshops the following are permitted:
- Basic sponge, biscuit, meringue - can be brought in but not cut. Dough tart can be prepared, but not baked (can be used as a basis for the preparation of the main part of the dessert)
- Basic pastry recipes can be brought in, weighted out, but not processed further.
- Fruit pulps - fruit purees may be brought in, but not as a finished sauce
- Fruit can be washed, peeled but not cut, shaped or cooked
- Frozen desserts (e.g. sorbet or ice-cream) can be brought into the workshop, but if you have time you should prepare it in the workshop.
- Décor elements should be prepared entirely in the laboratory and are edible
- Weighed ingredients
9.HIGHER HOTEL INSTITUTE CYPRUS COMPETIONS TEAM
A list will be composed according to the results of the competition.
Tie Breaking: In the event of a numerical tie, the competitor with the highest scoring in the "presentation/taste" category will be deemed to be the winner.