April 18th, 2015 Commercial Baking State Championships
Lincoln Culinary Institute 9325 Snowden River Parkway Columbia, Maryland 21046 Schedule (subject to change)
8:00 - 8:30 PDP Tie Breaker Test / Orientation 8:30 - 11:30 Competition Performance 11:30 - 12:00 Lunch 12:00 - 1:00 Competition Performance 1:00 - 1:30 Student Clean-Up/Back to Buses
No students will leave the competition area until kitchen is completely clean.
Performance Test
Contestants will demonstrate proper baking skills with emphasis on good planning, accurate measurements, the proper use and handling of ingredients, appropriate use of equipment, and an ability to use standard formulas. During production, judges will be looking for safe and sanitary work habits, as well as the efficient use of materials (minimal waste.) In the finished product judges will be looking for consistency, uniformity, and a finished product that can be sold to the consumer.
During competition it is your responsibility as a competitor to keep track of your products. Keep your products together in your designated areas. It is mandatory that you present your products as you finish them to minimize time for products getting misplaced or lost. There will be no considerations for lost, misplaced or swapped items in any circumstance.
Competitors will be divided into three cake decorating groups.
Group 1: Use of decorating station from 8:30 to 9:30 Group 2: Use of decorating station from 10:00 to 11:00 Group 3: Use of decorating station from 12:00 to 1:00
Display of Final Products
Final products are to be displayed on two clean sheet plans with pan liners. Your competitor number must be on both sheet pans. Any leftover doughs are also to be placed on numbered presentation sheet pans.
Final Products 2 dozen assorted shaped sugar cookies 6 filled creme horns, 12 assorted fruit filled puff pastries 12 muffins 7” round cake completed as instructed Technical Standards for Commercial Baking Clothing Requirement Clean and pressed white or checkered work pants, white chef’s coat or baker’s shirt, black or white non-slip work shoes (closed leather upper), white apron, and hat. Students will be disqualified for improper shoes in accordance with OSHA safety standards. Hairnets are not required if all hair is tucked completely into hats.
Equipment and Materials Supplied by Contestant One pallet knife One hand whip One large kitchen spoon Pastry bags, tips and scissors One bowl/bench scraper One dough knife One pastry wheel One bench brush One pastry brush Three side towels and cleaning towels One cake comb Thermometer Timer Measuring cups and spoons One rolling pin Decorating colors Cookie cutters Cream Horn Rings Pastry blender Scale, digital or bench Pencil Marker No other food items allowed Microplane Portion Scoop
Provided by Lincoln Culinary Institute Turntables Nested Bowls Mixer and Attachments Oven Mitts SUGAR COOKIES READ ALL FORMULAS CAREFULLY
Raw LB OZ Baker’s % Instructions Ingredients Sugar 8 50 Cream ingredients to soft mix Salt 0.16 0.8 Butter 6 37.5 Eggs, whole 4 25 Add eggs in two stages and cream in. Milk, liquid 2 12.5 Add milk and vanilla and stir slightly Vanilla 0.25 0.25 Cake Flour 1 100 Sift flour and baking powder together, add Baking Powder 0.6 3 and fold lightly. TOTAL 2# 5 oz
Roll dough to 1/4-inch thickness. Use greased or parchment-lined baking sheets.
Prepare at least 2 dozen cookies or one full sheet pan of assorted shapes. Either wash with water, sprinkle with sugar or garnish with available colored sugars.
Wrap left over dough and leave on your rack.
Bake in 350 degrees F oven. DO NOT OVERBAKE.
Present 2 dozen cookies. Keep any leftover on your rack.
DO NOT THROW AWAY ANY DOUGH. PUFF PASTRY
Use the dough provided to prepare: Each participant will receive 3 sheets of puff pastry
Prepare: 6 Creme Horns Cut strips between1/2 inch and 1 inch wide. Starting at the point of the cone (or end of the cannoli tube), wind the pastry around the tube slightly overlapping the layers. Egg wash the pastry cone and sprinkle with sugar. Place them on your lined sheet pan with the tail on the pan to prevent it from unraveling in the oven as it bakes. Allow to completely cool and fill with provided cream. Sift powdered sugar over the top surface before presenting.
Prepare: 12 Fruit-Filled Pastries (3 varieties, 4 each) These should not exceed 4 oz when finished. You will be provided with an assortment of fruit fillings to choose from.
Bake all puff pastry at 400 degrees F.
CAKE DECORATING
Below is the cake order you have received that is due out of the SkillsUSA bakery by 1:30 pm for a birthday. You will be provided with two pre-sliced and leveled cakes. Do not cut the cake rounds. Place one on the cake board, fill with icing and center the second cake on top. Cover the entire cake with an even thickness of icing. The following is your cake order as you would receive it in a bakery:
One 7” round yellow cake filled and iced with vanilla buttercream
One spray of 3-5 roses with leaves and rose buds, decorator’s choice of color
Piped Borders on both top and bottom of cake, decorator’s choice of style
Please write “Happy Birthday Charlie”, decorator’s choice of script or block letters
Comb may be used on side of cake
Guidelines for competitors: Scale no more then 4# of icing Prepare colors and bags Place cake in center of cardboard circle Ice all of cake, you may comb the sides Borders will be judged on level of difficulty and evenness Roses are to be one spray of 3-5 roses with leaves. Rosebuds are optional and are not counted in spray. BLUEBERRY MUFFIN QUICK BREAD
Yield: 12 muffins, 2 1/2oz each All-Purpose flour 8oz Granulated sugar 5oz Baking Powder 2 tsp. Salt ¼ tsp. Eggs 2 Milk 8 fl. oz. Unsalted butter, melted 2 oz. Vanilla Extract 1 tsp. Blueberries - toss in flour to coat 2.5 oz. Lemon Zest 1 tsp.
Sift together the dry ingredients (flour, sugar, baking powder, salt). Stir together the liquid ingredients (eggs, milk, melted butter, vanilla extract). Stir the liquid ingredients into the dry ingredients. Do not over mix. The batter should be lumpy. Gently fold in the blueberries and lemon zest. Portion into greased or paper-lined muffin cups and finish with coarse sugar. Bake 350F until light brown and set in the center, approximately 18 min. Cool the muffins in the pan for several minutes before removing.