Commercial Baking (CB)

Food, Hospitality, & Human Services

Skilled and Technical Sciences Contests Contest Information

State Qualifying Exam: Yes National Contest: Yes Participation: Individual

Contest Description This competition challenges competitors to meet production and quality standards expected by industry. Students must scale, mix, prepare and bake products (including breads, rolls, danish, cookies and pies) and demonstrate cake decorating skills. They must deliver a quality, salable product while working efficiently and under job-like conditions. Clothing Requirement White pants or black-and-white checkered chef’s pants (no black pants); pants must fit properly and not drag on the floor. White chef’s shirt or coat, white or black leather work shoes, white apron, white chef’s hat (paper or cloth) and hairnet. A white chef’s scarf is optional. Supplies Provided by Technical Committee

• All ingredients • Contest site organized (workstations, ranges, refrigeration, access to product and additional

equipment) in as fair a manner possible for each contestant Supplies Provided by Contestant

• Mixer • Palate knife • Hand whip • Kitchen spoons • Pastry bags w/ tips • Bowl scraper • Dough knife • Serrated knife • Pastry wheel • Pastry brush • Rolling pin • Side towels

• Cake turntable • Bowls • Thermometer • Timer • Oven mitt • Sheet pans • Cooling racks • Display platters • Disposable gloves • Food Coloring for icing • 2 qt saucepan • Scale

Additional Information Not only to practice the baking of items but understand sanitation and professionalism. Students need to work cleanly since the work space is very limited.

Commercial Baking

High School April 12, 2019

Commercial Baking Contest

Secondary Division For Distribution 2019

The Test Contestants will prepare six products selected by the Commercial Baking Technical Committee from the following categories:

Standard The 2019 Test Yeast Breads and Rolls 1. Vienna Bread Quick Breads—(No Yeast) 2. Pumpkin Bread Cookies 3. Sugar Cookies Basic Cake Decorating 4. Decorated Cake Pastry 5. Puff Pastry Pie and Pie Crust Pastry 6. Pineapple Pie

SkillsUSA Illinois Culinary Arts Competition Scoring Breakdown

Total Possible Points: 700

Category Value Sanitation 25 Mise en Place 75 Bread 100 Quick Bread 100 Cookie 100 Cake Decoration 100 Pastry 100 Pie 100 Total 700

Tie Breaker: SkillsUSA professional test is used as the tie breaker

Deductions: Poor/ no clean-up and reset of station …...........10-50 points Uniform infraction………………………...…..10-50 points No Resume’……………………………………….10 points

GENERAL INSTRUCTIONS/ TIPS

x During Orientation for the Contest, a member of the Technical Committee will review the

contest packet with you. x Before the Contest, carefully study the contest packet:

9 Review the list of available ingredients in contest packet. 9 Write a Food List and a Production Schedule designed to be ready during the

specific service times identified in your packet.

x Please use only as much of each ingredient as is necessary. Return unused portions to the supply tables.

x Contact a judge to look at your waste before removing anything from your station. x You may work on any component of your menu at any time.

x Raise your hand and ask for assistance if there is anything that you do not understand.

There will be a period just before the start of competition when all questions will be answered for all contestants to hear. Once the competition starts, any questions about technique or definitions, etc will not be answered. Questions about where to find ingredients and the like will be answered.

x Remember two things – This is about LEARNING and it should be FUN. If at any time

you feel overwhelmed and feel that you can not continue, speak to a judge or member of the Technical committee. We are here for you!

Contest Timeline: x Please be aware of the time frame for presentation of all items.

x Any items presented between 5-10 minutes late will result in a 25 % point loss for that

item.

x Any items presented between 10-15 minutes late will result in a 75 % point loss for

that item.

x Any items presented 15 minutes late will not be scored.

ALL FOOD PREPARATION AND PRESENTATION MUST BE COMPLETED BY 10:45 am or the time announced at orientation

1. Vienna Bread Source: Carl Huckaby, CEC, CEPC

Raw material LB OZ Bakers %

Instructions

Water 1 0 53

Combine and mix on low speed

Eggs 2 6.7 Salt .5 1.7 Sugar 1 3.3 Shortening 1 3.3 Bread Flour 30 100 Add ½ flour

Yeast .75 2.5 Add remaining flour and yeast.

Mix 6 minutes on medium speed

1. Dough temperature: Between 75 and 80 degrees. (Watch your temperatures).

Allow dough to rise, dough should double in size. Do not use proof box

2. Produce:

a. 2 braided loaves, scale 18 oz to achieve finished weight of 16 oz.

b. With remaining douh prepare one baking sheet of single knot rolls at 2

oz each

3. Proof to proper size.

4. Wrap excess dough and leave on your rolling rack.

5. Bake: 400 degrees.

Display: One braided loaf, and six knot rolls.

2. Pumpkin Bread Source: Baking Fundamentals, Noble Masi/Modified by National Tech committee 2017

Raw Material LB. OZ. Baker’s

Percentage (%)

Instructions

Pumpkin, canned 14 100 Combine first 7 Ingredients. Eggs 6 43

Sugar, Granulated 1 2 128 Baking Soda 1/8 1 Salt 1/4 2 Ground cloves 1/8 1 Ground cinnamon 1/8 1 Bread Flour 14 100 Gradually add oil,

flour and baking powder.

Baking Powder 1/4 3

Vegetable Oil 6 43 Blend in. Water 6 29 1. Pour into loaf pans provided to make proper size loaves and bake at 375°.

2. Display two loaves.

3. Sugar Cookies Source: Fleckenstein’s Bakery

Raw Ingredients LB OZ Instructions Sugar 10

Cream ingredients to soft mix Salt 0.14 Butter 8 Eggs, whole 3.3 Add eggs in two stages and cream in. Vanilla 0.15 Add vanilla Bread Flour 17

Sift flour and baking powder together and add Baking Powder 0.42

1. Roll dough to approximately ¼-inch thickness on canvas lightly dusted with flour.

2. Use parchment-lined baking sheets.

3. Cut out at least 2 dozen cookies

4. Sprinkle with granulated sugar.

5. Bake in 375° F oven. DO NOT OVERBAKE.

6. Display 6 cookies.

7. Wrap left over dough and leave on your rack.

LEAVE REMAINING COOKIES ON PAN FOR DISPLAY/JUDGING.

4. Cake Decorating

Source: RBA

Each student is provided two 8” round cake and white icing. This is your cake order.

Test Problem Customer Name: Ms. Sarah Jones

Phone: 651-876-4321

Day Wanted: Thursday

Date Wanted: 6/22/17

Time Wanted: 3:00PM

Size: 8” rounds, split and filled with red jelly filling. Fillings are provided.

Icing: Use icing provided

Colors: Yellow roses, green leaves

Flower Type: Spray of roses-3 to 5

Inscription: Happy Birthday Vickie

Special instructions:

1. Scale no more than 2 lbs of whipped topping. Use whipped topping for icing the

cake.

2. Prepare colors and bags. Use butter cream icing provided for roses and writing.

3. Pipe white border-1 shell border, 1 border of your choosing.

4. Do not comb sides.

Write your contestant number on the back side of your cake with icing!

5. Puff Pastry

Procedure:

Using commercial puff pastry dough, produce:

Two each of the following:

Pinwheel

Turnover

Pocket

Fill with fruit filling, wash and sugar.

Bake at 400° until golden

6. Pineapple Pie Source: Baking Fundamentals © 2007, modified 2008 by Noble Masi, CMB

Dough Raw Material LB OZ Baker’s % Instruction Pastry Flour 1 100 Prepare by hand. Shortening, all purpose

10 60 Rub shortening and flour until dough forms small pieces

Salt 0.30 1.87 Dissolve ingredients in water. Add to the above and fold over lightly until the liquid is absorbed. Water (cold)

7 40

Filling

Canned pineapples-drained 12 place pineapple, sugar and 2

oz. water in sauce pan, and bring to a boil Sugar 6

Water 4 Use 2 oz water to make slurry add slurry to boiling pineapple (let liquid return to a boil) let cool before placing in pie shell

Corn starch 1

1. Rest dough for half hour minimum.

2. Prepare enough for one double crust pie and one unbaked 8-inch pie shell.

Use the 8” pie pans. Scale 5 to 7 oz for each top and bottom. You should

have a little dough left over.

3. Fill one pie and top the pie with a pie crust (double crust or lattice top)

4. Sprinkle with sugar.

5. Bake pie at 400° F until golden brown.

6. Blind bake the second, unfilled pie shell.

Display Checklist:

Vienna Bread o 1 braided loaf o 6 knot rolls

Quick Bread

o 2 loaves pumpkin bread

Cookies o 6 sugar cookies

Basic Cake Decorating o 1 decorated cake

Pastry o 2 pinwheels o 2 turnovers o 2 pockets

Pie and Pie Crust Pastry

o 1 pineapple pie o 1 blind baked pie shell