Gastro Junior Year 2012

GASTRO JUNIOR – YEAR 2012 NOVACO CUP

a) Preparing a fruit dessert (not fruit salad) for two people including service in front of customers preparation of fruit in the hot or cold way fresh pineapple preparation essential (including preliminary preparation) and two other kind of fruit according to contestnat´s personal choice, not preliminary preparation in front of customers required for these two fruit. b) Service of sparkling wine suitable for fruit dessert for two people

Ingredience, wine and equipment for preparation and performance of both presentations – participant´s responsibility. c) Language exam – communication with customers in English, German or Russian after finishing the competition tasks Organiser provides language teachers.

Pupils´communication through microphone.

Time limits

Preparation of competition tasks – 20 minutes

Performance of both competition tasks – 20 minutes

Time between competition tasks stops for necessary lenght of time, of course the total time remaines 20 minutes. BASIC CRITERIA FOR PROFESSIONAL EVALUATION

The Jury Assembled and appointed by Asociation of Waiters of the Czech Republic, the jury consist of 5 members, who represents the regions of the Czech Republic. The highest and the lowest marks will be cross off.

Summation of jurors evaluations Takes place separately by the counting jury, which is appointed by organiser, result tables are processed continuously by computer.

Working tools and tableware Organiser provides equipped competition room: Table for customers 120 x 80 cm chairs included, 2 worktops (from which one is 120 x 80, the second is 80 x 80 cm) alternatively tea trollyes covered with white tablecloth, a flambé trolley, a heat battery (trays and coasters are contestants´responsibility). Each contestant ensures equipment needed for preparation and service of fruit desserts, also equipment for sparkling wine preparation and service. Bringing and using of personal furniture – tables is not allowed. It is possible to change only chairs at the tables for customers. Contestant is required to arrange: - information stand with logo and name of the school - information card with contestant´s name and name of a fruit dessert (1 serving of fruit dessert will be displayed on exibition table)

Interruption of competition task Timekeeper stops time because of contestant´s injury for maximum lenght 5 minut. If contestant is not able to continue within these 5 minutes, he/she is forced to withdraw from the competition. After medical treatment jurors decide if injured contestant can continue in the competition. An equipment failure is a reason for time interruption. If the lenght of interruption is longer than 5 minutes (not contestant´s fault), contestant can make a request to start the competition task again. Time of new start will be determined by jury. Time between competition tasks stops for necessary lenght of time, of course the total time remaines 20 minutes.

Exceeding the time limit For every excess time contestant gets 3 penalty points for every began ½ minute. If the time is exceed more than 2 minutes the contestant will be automaticaly disqualified, he/she is allowed to finish the competition task.

Contestants´ work clothes Must be in accordance with regulations on hygiene of workers in catering and corresponding to workers providing service. Contestants are allowed to have logo with name of their school on their work clothes, possibly contestant´s name and starting number. Suitable work shoes. Preparation of ingredients Essential preparation of delivered ingredients is made at preparation kitchen by cooks who are deputed by organiser. Help from team leader or other collegues is not allowed. Entry of team leaders or other contestant´s accompanying collegues into actual preparation is forbidden.

Contestants entrance Workplace introduction takes places during line up of each group of contestants as they are drawn. Contestant can be disqualify for inaccurate entrance time. Identity card and health card must be presented otherwise contestants won´t be allowed to take part in the competition. During drawing lots contestants present to secretary of the Waiters´ Jury in two copies (for presenter and the Jury): completed questionnaire in written form and preparation process of fruit desserts (i.e. the usage of ingrediets, their amount and technological process of preparation) in written form. Contestant can use a helper appointed by the organiser for preparation and cleaning of the workplace. Contestant must lay the table by him/herself. After completion of each competition task, contestant has 5 minutes to clean and leave the workplace to another contestant. Conditions for disqualification: a) exeeding the time limit more than 2 minutes b) misbehaviour, missing health card and identity card c) unnatural appearance and unsuitable work clothes d) late entrance to work place

The principles for workplace preparation and professional task performance Personal hygiene and professional apperiance of contestant General smartness, any hairstyle fads are undesirable, boys can not have short or rolled up sleeves, extravagant accessories (piercing, etc.) are not allowed.

Usage of suitable equipment Using the same, correct, suitable and undamaged equipment, its effective and practical placement on worktops is essential. Do not use non-professional equipment.

Workplace preparation Practical, effective and aesthetic placement of required equipment and ingredients in suitable amount on worktops, alternatively tea trolleys. Tidiness of workplace, suitable tableware placement and putting aesthetic finishing touches to the customer table, school presentation (school logo – flag, information cards – for exibition table too).

Communication with a customer Contact with a customer during all service at the table, smartness and a pleasant manner, commentary on work, ability to engage customers, presentation of used ingredients. Exaggerated behaviour annoying for a customer is undesirable.

Tasks fulfilment Professional performance, good communication skills, being skilful, work organization, continuity of work, swiftness and smartness to fulfil tasks, non-crossing ways, logical follow- up work, effectiveness of work. Cleanliness of worktops during competition tasks. Strict observance of safety and hygiene rules is necessary. Requirements It is essential to adjust the complexity of the preparation to set time limit, use professional skills and habits of silver service.

Drink service Technique for sparkling wine service and professional work with suitable equipment.

Appearance of a fruit dessert Harmonization of tastes of a fruit dessert and all suitable ingredients, that by adding flavourings they do not loose their original taste. Appearance, smell, harmony of colours, creativity – modern trend.

PaedDr. Jaroslav Morávek Chairman of the Jury – branch waiter COMPETITION TASK – BRANCH CONFECTIONER

Preparation of 4 servings of a warm dessert „Pudding with a modern twist“ within 45 minutes. Pudding must contain of processed secret ingredient. The pudding is the part of a three-course menu for international clients.

- Secret ingredient will be drawn by contestant 20 minutes before the competition start. - Contestant has to prepare answers to competition questions. He/she answers these question after the end of his/her competition time.

Questions: 1. What secret ingredient have you used? 2. In what amount? 3. How have you processed this ingredient? 4. In what way have you put the ingredient into the pudding?

- Contestant can choose from 2 secret ingredients. - Secret ingredients can be used in any amount. - It has to be processed into the pudding. - Pudding can be prepared from any igredients, it has to be served warm. - Fresh or frozen fruits, nuts, seeds, cereals or dairy products can be a part of the pudding. - Contestant should observe professional chronology of confectionery work. - Contestant provides all ingredients by himself in accordance to his choice. - Contestant must provide and bring all ingredients to the competition in accordance with regulations on hygiene. - There is handling area for preparation before competitive perfomance, where contestant can prepare himself but can not start working. - Contestant can use equipment such as electric whisk and food processor. He/she has to bring them to competition room by himself/herself. - Maximum excess time of the competition task is 5 minutes, then the contestant is disqualified. - After completion of the competition task contestnat has 5 minutes to clean and leave the workplace to another contestant. Then he/she can use a place intended for washing dishes. - To bring ready-made ingredients (sliced, grated, etc.) or garnish is forbidden.

- These preparations are allowed in advance: - Fruit – washed and cleaned but not sliced or shaped - Dried fruit in a sweet pickle - Hard doughs which are part of the dessert - Icing and sliced and melted chocolate - Processed nuts (roasted, grated) - Ingredients can be weighed

Pavlína Berzsiová Chairman of the Jury - branch confectioner COMPETITION TASK – BRANCH COOK

Preparation of 4 servings of a modern warm dish with side dish within 45 minutes. The basic ingredient is turkey breast. This main ingredient is provided by general partner of the competition – NOWACO ČR. The part of the competition task is to put inside the dish two secret ingredients from consumer basket, which are drawn by contestnat 20 minutes before the competition start. During the competition itself there are 5 secret ingredients in the basket, from which contestants draw 2 ingredients. These must be placed into competitive food. After the secret ingredients are drawn contestant can consult the recipe with his/her coach. Preparation of the secret ingredient into the competitive food is integral part of the evaluation of the contestant.

List of secret ingredients: 1. Shallot 2. Peeled tomatoes (canned) 3. Mushrooms 4. Celery 5. Walnuts 6. Dijon mustard 7. Parmesan cheese 8. Cream 30% 9. French baguette 10. Smoked bacon

Arrangement of food delivery: - additional ingredients are contestant´s responsibility - secret ingredients from consumer basket are provided by organiser

Contestant has to prepare answers to competition questions in oral and written form. He/she answers these question after the end of his/her competition task.

Questions: 1. What secret ingredient have you used? - written 2. In what amount were the chosen ingredients used? - written 3. How have you processed this ingredient and how have you combined them with other ingredients? - oral Information to enter the competition task - Competition task is compiled with the aim to create affordable food and contribute to the correct technological turkey processing. - Placement of secret ingredients into competitive food follows the trend of international competitions. It brings better objectivity in evaluating the contestant. - Contestant presents identity card and helth card, without these documents contestant won´t be allowed to take part in the competition. - It is possible to use contestant´s own tableware only for serving intended for presentation. Plates for serving intended for evaluation are provide by organiser and they will be the same for all contestants. The contestants are reccommended to bring equipment which can be used for preparation of the secret ingredients. - There is a table, which can be used by contestant for preparation of cookware before the competition task, which means unpacking of cookware, spices, additional ingredients, building of a food mixer, etc. Contestants are not allowed to start their competiton task there. - During the first 25 minutes contestant can use prepared cooker (stove) at competition cooking room for warm preparation. - Each cook can use one versatile appliance for cooking, roasting meat and stewing (konvektomat), throughout the work. - Maximum excess time is 5 minutes (each minute = 1 penalty point), then the contestant is disqualified. - After finishing the competition task contestnat has 5 minutes to clean and leave the workplace to another contestant. - To bring ready-made ingredients (sliced, grated, etc.) or garnish is forbidden.

- These preparations are allowed in advance: - Vegetable, mushrooms, fruit – washed, peeled and cleaned - Potatoes - washed and peeled - Basic concentrated broth and meat juices (vacuum-packed, unflavoured) - Puff pastry and paste for home made pasta - Members of the Jury have a right to taste individual ingredients throughout competition task and before serving.