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7.2
NEW GUIDELINES FOR ThE JUDGING OF CATEGORY C
Theme
The first condition for an optimum assessment is that the entered work
harmonises completely with the theme. Only then is it possible to attain
the maximum number of points
Showpieces
The showpiece "Festive Dessert" (theme-related) should be of an appropriate
size to the dessert and ideally should be presented on the same platter.
For the creation of the showpiece only natural ingredients should be used,
for example sugar, caramel, couverture, praline, marzipan etc. A few exceptions
can feature auxiliary aids, for example wire for the handle of a sugar
basket or gelatine sugar for flower arrangements. However, in principle,
these aids should be avoided as far as possible. Under no circumstances
may styrofoam be cut out and then covered with couverture. This also applies
to assemblies. The penalty for non-observance of this limitation consists
in a major deduction of points.
Showpieces for fancy biscuits, pralines, petits fours, cheese fours, friandises
and snacks are subject to the same conditions as the dessert platters.
However, the value should be more according to the product. For instance:
Pralines: showpieces made of couverture or praline. Cheese fours, snacks:
showpieces made of salt dough, noodle dough, bread dough etc. Petits fours,
friandises: showpieces made of couverture, caramel, gelatine sugar. Fancy
biscuits: pralines, marzipan.
Desserts
1. Crémes
For instance Bavarian cream should not deviate from the original recipe
but can be stabiised and preserved with the addition of more gelatine
and sugar; possibly the dessert can be polished with a thin coat of wine
jelly or something similar.
2. Mousses
Gréme mousse (chocolate) or fruit mousse should not deviate from the original
recipe but rather should he made more unperishable through the addition
of more chocolate, sugar, gelatine or Garrageen.
Under no circumstances may recipes be used for these two types of desserts
which consists only of sugar, milk, colour and gelatine. The penalty is
a high deduction in points.
3. Warm Desserts
Soufflés and puddings.
For the benefit of the professional visitor the imitation of souffles
and puddings should he presented in an optimum manner. In order to achieve
this the original recipe should he stahilised and made more durable through
the addition of extra sugar, nuts, almonds, biscuit crumbs, pudding powder
or Carrageen.
Baked puddings (for example apple heignets).
The fruit should be pre-treated by drying or crystallising; the beer or
wine dough can be stabilised by adding more sugar and flour.
Under no circumstances may warm desserts, presented cold, deviate completely
from the original.
4. Jellies
Terrines made of jelly should not deviate from the original recipe. Through
the addition of more gelatine and sugar they can be made more durable
It is better to first treat marinated fresh fruit with sugar; under no
circumstances may one use only water, sugar colour and gelatine. This
carries a high penalty in point deductions.
5. Sauces
a) Frothy Sauces (Sabayon)
Frothy sauces must look frothy. Through the addition of more sugar and
emulsifiers, such as lecithin and glycerine, they obtain more durability;
by the addition of Garrageen, they can be stabilised.
b) Fruit Sauces
The fruit sauce must consist of at least one-third fruit pulp. The addition
of glucose, glycerine, gelatine etc. makes the sauce attractive for a
longer period of time. Under no circumstances may sauces be presented
without fruit pulp. This would result in a substantial deduction of points.
c) Créme Sauces
These, too, should not deviate from the original. They can be made more
durable and stabilised by the addition of more sugar, gelatine, glycerine,
glucose and Carrageen.
6. Pralines
In order to obtain the maximum number of points, pralines must be dressed,
spread and cut, rather than just being moulded.
7. Petits
Fours
There must be five kinds filled with different flavours.
Fancy Biscuits
The fancy biscuits must be made of five different types of dough.
Cheese fours Five different cheese fours made of short crust pastry, choux
dough and puff pastry. The fillings should not deviate from the original
recipe; they can be hardened through the addition of more fat.
All fresh assemblies should first he nolished with aspic.
8.Four
different, thematic small cakes
These cakes must he decorated to signify the theme and a piece of the
cake must he cut out. The filling and the biscuit may not deviate from
the original recipe. This would only he permitted with ice cream cake.
Here the same applies as with ice cream desserts. As decoration only edible
goods may he used, for instance no gelatine sugar etc.
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