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3.2 YOUTH NATIONAL TEAMS
Team composition
The teams must consist of five team members, plus reserve hut including
a pastry cook. No one of the team must be older than 25 years and no one
must have completed an apprentice program for more than one year as of
the show date.
The Pauli "Classical Cooking The Modern Way" will be the reference for
cooking techniques and classical cuts for the youth guidelines.
Exhibition Requirements
Category A
Garde
Manger
One platter for 8 people from either meat, fish, poultry or vegetarian.
The platter should demonstrate a variety of techniques such as curing,
roasting, poaching, baking and smoking methods on main pieces. In addition,
each platter must contain at least two appropriate supportive garnishes,
which demonstrate the proper cut of vegetables as defined in the hot
shown cold category. All the basic fundamentals of cooking methods and
serving must be observed and applied.
Category
B
Hot
Shown Cold
The requirements here are:
Three
entrée plates (meat) from the 5 required cooking methods:
- One plate
showing a poaching or steaming technique
- One plate
showing a roasting technique
- One plate
showing a braising technique
- One plate
showing a sauté technique
- One plate
showing a grilling technique
The
following items may be prefabricated or prepared for the hot food
competition:
- Vegetables
/ mushrooms / fruits - washed but not cut up or shaped
- Potatoes
- washed but not cut up or shaped
- Onions
- peeled but not cut up
All food to be used in the kitchen will be inspected by the judges on
the day of the competition. Score will not be finalised until a trial
inspection is completed. Points may be deducted. An important point
regarding service is that the organisers must provide one non professional
service person per 12 guests or one professional service person for
20 guests.
Cold
Buffet Presentation
The following is requested in this section: 2 different platters serving
10 people each hut it is important that each reflects the food and
the presentation style of the particular country. This is to he tasted.
Hot Shown Cold
One theme lunch menu resembling a festive occasion. The menu consists
of 6 different dishes. Each of the dishes enough for 4 people, including
a soup.
Must demonstrate three of the following classical cuts:
Matignon, oblique, tourné brunoise, paysanne, batonnet, rondelle,
dice, julienne and jardiniere.
Category
C
Pastry
/ Confectionery
Junior must choose two of the following items:
1)
- One buffet
platter of cookies, petits fours, French pastries or chocolates. Platter
to include four varieties, six pieces each.
- One petit
four platter to include four varieties, six pieces of each type of petit
four, utilising mixtures such as frangipan, japonaise, babas, macaroon,
baumkuchen.
- One chocolate
platter to include four varieties, six pieces of each including fillings,
mixtures and techniques such as ganache, praline, marzipan, nougat,
caramels dragee/nuts, jellies.
- One French
pastry platter to include four varieties, six pieces of 2 cm by 1.5
cm by appropriate height pastry, utilising mixtures such as pate choux,
puff pastry, meringue, japonaise, sweet dough, roulade, lady fingers,
dobos, othello.
- One cookie
platter to include classic type doughs such as spritz, shortbread, macaroon,
sable, puff pastry, tuille huppenmasse, Florentine. The platter must
include four varieties, six pieces of each.
2)
- One 10
inch cake for a special occasion such as a birthday, wedding or holiday.
Skills in piping, marzipan, chocolate, icing application, proper slicing
and layering should be employed. Cakes may be sliced for the judge's
inspection.
- Two different
plated individual desserts, either hot shown cold, cold or a combination
of the two. One should focus on a mousse or Bavarian cream preparation
and may include the use of fresh fruits or poached fruits. The other
one should focus on a baked item using short dough, pie dough or pate
choux.
3)
- A variety
of products from three types of dough (freshly baked, no lacquer). The
competitor must complete at least three of the following:
- Danish
dough or croissant dough, 12 pieces. Additional product will he accepted,
such as coffee and tea cakes or rolls.
- Doughs,
such as brioche; 12 rolls and three breads must he produced.
- Lean dough,
French or Italian bread, 12 roll and three breads must be produced.
- Quick
breads and muffins, two loafs and 12 rolls must he produced.
- Soft roll
dough, such as Parker House, Cloverleaf, etc.
- Special
doughs, such as Stollen, Gugelhupf, etc.
- Competitors
must demonstrate proper baking and pastry skills with emphasis placed
on the preparation of a variety of doughs in addition to puff pastry,
Genoise, Pate choux, meringue, mousses and Bavarian creams. Outstanding
baking and pastry is dependent on accuracy in ingredients, measurements
and proper handling of ingredients. Competitors should, therefore, focus
on all the basic methods and techniques.
Category
R
Youth
National Team Hot Food Competition
Must prepare
a three-course meal for 50 people, including a dessert Three menu suggestions
with costings and colour photographs must be sent to the organisers
sixty days prior to the cook off. The organisers will notify the team
of their selection not later than thirty days prior to the competition.
Cost constraints will be set by the organisers.
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