SOALAN ANEKA PILIHAN (OBJEKTIF)
Transcript of SOALAN ANEKA PILIHAN (OBJEKTIF)
PERTANDINGAN KEMAHIRAN MALAYSIA 2014
PERINGKAT AKHIR
BIDANG KEMAHIRAN: COOKING
SOALAN PRAKTIKAL (16 JAM)
NAMA: ______________________________________ NO. KP: ______________________________________
JABATAN PEMBANGUNAN KEMAHIRAN KEMENTERIAN SUMBER MANUSIA MALAYSIA
DESCRIPTION OF PROJECT AND TASKS FOR COMPETITORS
The test project or final cooking will be carried over 3 days period. Total project time is 16 hours for 3 modules
All competitors must submit their market list ( module 1- 3) at least 1(one) month before competition date
DAY 1:Module 1; should be completed within the time given (4 hours)
Part 1.consist of FINGER FOODS preparation of 2 varieties of warm or cold platter presentation. Size recommendation to be in 2 bite-size each
Part 2. consist of GNOCCHI PARISIENNE of Hot Entree to be served on individual plate
DAY 2:Module 2;should be completed within the time given (4hours)
Part 1. to prepare FISH MAIN COURSE for 4 portions
Part 2. consist of MINIATURE FRENCH PASTRY - 3 varieties DAY 3:Module 3;4 COURSE CREATIVE SET MENUshould be completed within 8 hours.
All recipes must be presented to the judges by using official standard recipe form provided
All dishes must be presented in modern and creative format
Any dish served after time frame will not be given any point hence disqualified
MODULE OVERVIEW 100%
DAY 1 : Module 1 - 25% DAY 2 : Module 2 - 25% DAY 3 : Module 3 - 50%
TIME: GUIDE LINE
BRIEF DAY:
9.00am – 10.00am Briefing By Chief Judge
10.am – 12.00am Collect Your ingredients for module 1
DAY ONE: 4 HOURS
8.00am – 8.30am Briefing by chief judge
8.30am – 12.00pm Start – MODULE 1 – Finger Food & Main Course (3.5hours)
12.00pm – 12.15pm Presentation – Finger Food (15 min)
12.15pm – 12.30pm Presentation – Gnocchi Parisienne (15 min)
12.30pm – 1.00pm Cleaning & Final Briefing
DAY TWO: 4 HOURS
8.00am – 8.30am briefing by chief judge
8.30am – 12.00pm Start – MODULE 2 – Fish Main course& Dessert (3.5hours)
12.00pm – 12.15pm Presentation Fish main Course (15 min)
12.15pm – 12.30pm Presentation Miniature Pastry (15 min)
12.30pm – 1.00pm Cleaning & Cleansing
DAY THREE :8HOURS
Cleaning & Cleansing
8.00am – 13.00pm Preparation Time 1 (5hours)
13.00am – 14.00pm Lunch/praying time
14.00pm – 16.00pm Preparation Time 2 (2 hours)
16.00pm – 16.15pm Finishing & Presenting Part 1 (15 min)
16.15pm – 16.30pm Finishing & Presenting Part 2 (15 min) 16.30pm – 16.45pm Finishing & Presenting Part 3 (15 min) 16.45pm – 17.00pm
Finishing & Presenting Part 4 (15 min)
Cleaning & Cleansing
JUDGING CRETERIA
Objective Marking 30% Subjective Marking 70%
PREPARATION (maximum 24 marks)
Kitchen skills demonstrated (8marks)
Quality of food produced ( 5marks)
Organization skills ( 5marks )
Wastage- (4 points)
Commodities
Burnt / Spoilt
Use of Compulsory ingredients (2marks)
PREPARATION ( maximum 20 marks)
Visual appeal – ( 20 marks ) - Colors
- Balance
- Combined harmony
- Style and creativity
TOTAL 24 marks TOTAL 20 marks
PREPARATION ( maximum 6 marks )
Dish meet criteria ( 4 marks ) Correct Elements/ portion size
Service time ( 1 marks )
Clean plates ( 1 marks ) No spills / Finger print
TASTE ( maximum 40 marks )
Taste/texture
Taste/sensory
Individual flavors
Combined harmony/balanced in flavors of elements
TOTAL 6 marks TOTAL 40 marks
Kitchen skills ( maximum 10 marks )
TOTAL 10 marks
TOTAL : 30 marks
TOTAL : 70 marks
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DAY 1 Module 1
4 hours total
FINGER FOOD/
GNOCCHI PARISIENNE Skill 34
Description Part 1 : FINGER FOOD Prepare finger food
5 pieces of chicken variety (hot or cold)
5 pieces variety of your choice (hot or cold)
All pieces in 2 bites size portion
Present in 2 platters
5 pieces of each varieties on a platter
Total of 10 pieces on each platter
Garnish of own choice
Main Ingredients
- Chicken Breast
- Seafood
Part 2: Gnocchi Parisienne Prepare Gnocchi hot Entrée
80 gm minimum
Include garnish of your choice
Include two(2)sauce minimum
must include aubergine
Service Details
plate provided as per the infrastructure list.
Main ingredients required for starter
The following ingredients must be included
Finger Food – Chicken & Seafood
Hot Entrée - Aubergine
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Basic ingredients
Use ingredients from the common table
Use ingredients from the module table
Special equipment required
service spoon, ramekins, shooter glass, skewers etc. are NOT allowed
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DAY 2 Module 2 4 hours
FISH MAIN COURSE/ MINIATURE FRENCH
PASTRIES
Skill 34
Description Part 1: Fish Main Course
Prepare one (1) main course –COD FISH - 4 portions Each plate must include:
One (1) method of cooking
Minimum 120gm of fish
Two (2) kind of vegetables minimum
One sauce minimum
One (1) starch minimum consist of SWEET POTATO
Free Garnish Part 2: French Pastries
Prepare 3 varieties of miniature French pastries
5 pieces of Cheesecake
5 pieces of Mini Fruit Tartlets
5 pieces of Éclairs
To be served in one (1) platter
Free Garnish
Service Details
Portion size for plated dessert - 30 g
If dessert is served warm, temperature must be 60˚C
minimum and if served cold max 10˚C
4 portions to be served in32cm diameter roundplate as
per the infrastructure list
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Main ingredients required
Fish Main Course - Cod Fish
Dessert – Strawberry, Cream Cheese, Chocolate
Basic ingredients
Use ingredients from the common table
Special equipment required
service spoon, ramekins, shooter glass, skewers etc. are not allowed.
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DAY 3 Module 3 8 hours
4 Course Creative Set Menu Skill 34
Description Part 1 : Cold Starter
Prepare four (4) portion your own creation of Cold starter
One (1) sauce minimum
Part 2 : Hot Entree
Prepare four (4) portion of Duck Breast - Serve hot One (1) sauce minimum
Two (2) vegetables minimum
Part 3 : Hot main course
Prepare four (4) portion for main course
- Lamb Shank
- Lamb Rack
Compulsory herb crust to be included
Two (2) type vegetable minimum with different cooking
method
One (1) vegetable puree
One (1) sauce minimum
One (1) starch compulsory
Part 4: THREE CHOCOLATE IN THREE WAYS
Prepare four (4) portion of three (3) varieties of
chocolate dessert
Each piece is 40gm
Use white chocolate for 1 variety
Use milk chocolate for 1 variety
Use dark chocolate for 1 variety
Two (2) sauce minimum
Garnish of your choice
Service Details
Cold Starter – 100g minimum
Hot Entrée – 100g minimum
Main Course – 120g minimum
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Dessert– 120g minimum
4 portions of appetizer, 4 portion hot entree, 4 portion of main course and 4 portion of chocolate dessert
Main ingredients required
The following ingredients must be included in
Hot Entrée – Duck Breast
Main course – Lamb Shank, Lamb Rack, Herb Crust
Dessert – White, Milk & Dark Chocolate
Basic ingredients
Use ingredients from the module table
Special equipment required
service spoon, ramekins, shooter glass, skewers etc. are NOT allowed.
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FOUR COURSE CREATIVE SET MENU For day 3
Competitor No :
Workstationnumber : ______
Cold Starter
Cream Soup
Main Course
Frozen dessert
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MARKET LIST ( module 1- 3)
JPK/SB02
BAHAN
KUANTITI SEORANG UNIT
JUMLAH
DIPERLUKAN UNIT
FISH / SEAFOOD
Medium Prawn
400gm
(size 30-40)
gm
4
Kg
Salmon Fillet
800gm
(per number)
gm
7
Kg
Mussel
200 gm
4 pieces
1.6
Kg
Squid
200 gm
8 pieces
2
Kg
Cod Fish Fillet
800gm
gm
7
kg
BUTCHERY
Chicken Breast
4
nos
32
nos
Lamb Rump
800
Gm
8
kg
Lamb Rack
2
nos
16
nos
Duck Leg
2
nos
16
nos
DAIRY PRODUCTS
Fresh cream
2
Pkt
20
Pkt
Unsalted butter
500
Gm
4
Kg
13
Fresh chicken eggs
20
Nos
160
Nos
Fresh milk
1
Lit
10
Lit
Quail Egg
8
Nos
64
Nos
Cheese, Grated Parmesan
200
Gm
1.6
Kg
Cheese, Cream
400
Gm
3.2
Kg
Cheese, Cheddar
200
Gm
1.6
Kg
Cheese, Mozarella
200
Gm
1.6
Kg
Plain Yoghurt
200
Gm
1.6
Kg
VEGETABLES & HERBS
Green Asparagus
500
Gm
4
Kg
Broccoli
500
gm
4
Kg
Carrots
1
kg
8
Kg
Celery
1
pkt
8
Pkts
Cherry tomatoes
300
gm
2.4
Kg
Chili (fresh)
200
gm
1.6
Kg
Green zucchini
400
Gm
4
Kg
Fresh young ginger
200
Gm
1.6
Kg
Garlic
200
Gm
1.6
Kg
Tomato
500
Gm
4
Kg
Round cabbage
1
No
8
No
French beans
400
Gm
4
Kg
14
Leeks 500 Gm 4 Kg
Onions
500
Gm
4
Kg
Potatoes
600
Gm
4.8
Kg
Cucumber
200
Gm
1.6
Kg
Red bell pepper
200
Gm
1.6
Kg
Green bell pepper
200
Gm
1.6
Kg
Shallots
200
Gm
1.6
Kg
Spinach
500
Gm
4
Kg
Fresh Oregano
1
Pkt
8
Pkt
Fresh Dill
1
Pkt
8
Pkt
Fresh Tyhme
1
Pkt
8
Pkt
Fresh marjoram
1
Pkt
8
Pkt
Fresh Basil
1
Pkt
8
Pkt
Bay leaves
1
Pkt
8
Pkt
Rosemary
1
Pkt
8
Pkt
Tarragon
1
Pkt
8
Pkt
Mix salad
1
Pkt
8
Pkt
Sweet Potato
300
Gm
2.4
Kg
Parsley
200
Gm
1.6
Kg
Fresh button mushroom
400
Gm
3.2
Kg
Mint Leaf
100
Gm
800
Gm
15
Aubergine 300 Gm
3kg Gm
FRESH FRUITS
Red grapes
200
Gm
1.6
Kg
Cherries
200
Gm
1.6
Kg
Fresh Strawberries
200
Gm
1.6
Kg
Kiwi (green)
4
No
32
No
Lemon
2
No
16
No
Orange
3
No
24
No
Avocado
2
No
16
No
Pears
2
No
16
No
Red apples
2
No
16
No
Banana Montel
4
No
2
Kg
Mango
2
No
16
No
DRY FOODS – COMMON TABLE
Maple syrup
1 Bot
Gelatin powder
1
Kg
Almonds, ground
1
Kg
Baking powder
500
Gm
Balsamic vinegar
1
Bot
2 Bot
16
Black olives
Black sesame seeds
500 Gm
Sliced Bread loaf
4 pkt
Brown sugar
2 Kg
Custard flour
2 Kg
Capers
1 Bot
Castor sugar
4 Kg
Dark Chocolate
4 Slabs
Milk Chcolate
4 Slabs
White Chocolate
4 Slabs
Cooking oil
10 Lt
Cornflour
3 Kg
Dijon mustard
1 Bot
Dried yeast
300
Gm
Fresh yeast
1
Kg
Corn oil
2 Lt
Green olives
1 Bot
Olive oil
2 Lt
Honey
1 Lt
Icing sugar
1 Kg
Walnut
2 Kg
17
Cocoa powder 1 Kg
Wheat Flour (brand rose )
5
kg
Wheat Flour (brand blue key )
8
Kg
Pistachio nuts
1 Kg
Coconut, Fresh Grated
3 Kg
Essence Vanilla
2 Bot
White vinegar
1 Bot
Salt
2 nos
Sesame oil
1 Bot
Tomato paste
1 Tin
Crushed Black pepper corns
1
Kg
Nutmeg powder
500 Gm
Paprika
1
Kg
White Pepper Powder
1 kg
PREPARED STOCKS
Chicken
10 lt
Beef
10 lt
Fish
10 lt
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PERTANDINGAN AKHIR KEMAHIRAN MALAYSIA 2014
STANDARD RECIPE FORM
NAME OF RECIPE
COMPETITOR N0/ MODUL
GENERAL DESCRIPTION
METHOD PHOTO
CODE INGREDIENT UNIT QTY. CODE INGREDIENT UNIT QTY.