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Pastry Arts Procedures September 2012
Items for chairperson: • Chairperson should have 2 co-chairs to spread the work load. • • Schedule competition times staggering competitors every 15 minutes. • • Rubric sheets should be filled out ahead of time with student/team name • and school name. • • When students arrive for their scheduled time they should present their job • sheets and recipes and make their introductions. Time does not start until • the student is set at his/her station. • • Remind judges to neatly write their name, judging number and comments. • • Please be sure to include positive and constructive comments for each • student. When any points are deducted give comments to justify these • deductions. • • All questions should be based on the products the students are preparing. • • Have digital kitchen timers on display for each individual kitchen. • • The individual kitchens should be clearly marked, i.e. Station 1, Station 2, • etc. • • Provide each judge with a binder with numbered tab pages to flip between • kitchens as they roam the kitchen. • • All judges rotate throughout the competition area and judge all competitors. • Provide tasting plates and forks for the judges. •
Judge #1 Introductions, Job sheets, and recipes. • 2 needed (minimum) • Judge #1 should set the timer as each student enters the kitchen. Judge #2 Safety, Sanitation, and Knowledge • 4 needed (minimum) Judge #3 Final product, Presentation, and Skills • 4 needed (minimum)
Tally Sheet • Chairperson gathers the sheets from each judge, checks indicator boxes, and totals scores. The chairperson must look at the sheets very closely for errors, missing comments and large score discrepancies. Turn sheets over to a tally person. • 2 tally people, each tally person should check the scores, re-calculate, and initial score sheets. • Chair person checks the scores one last time. Send score sheets to the tally room.
Pastry Arts Event 10/08 1
Pastry Arts Event September 2012
Description of Event Participant will demonstrate creating an artistically decorated cake or platter of pastries.
This skill event supports and integrates the following Hospitality and Tourism/Lodging Career Field Standards. OHIO DEPARTMENT OF EDUCATION CAREER FIELD STANDARDS Hospitality and Tourism Core Body of Knowledge and Culinary Pathway
3.4 Deliver presentations
5.1 Follow safety procedures
5.2 Apply sanitation procedures
15.2 Maintain compliance with health codes
15.3 Practice sanitation duties
15.4 Control pests
15.5 Follow the hazard analysis critical control point (HACCP) system
15.6 Explain garbage disposal procedures
15.7 Maintain a safe work environment
21.1 Demonstrate operation of food preparation equipment
21.2 Demonstrate artistic presentation
22.3 Demonstrate scientific knowledge of food preparation,
storage and presentation
22.4 Prepare mise en place
22.6 Apply basic kitchen cooking techniques
26.1 Apply the basic principles of baking
26.2 Prepare non-yeast products
26.3 Prepare yeast products (e.g., raised breads, roll and doughnuts)
26.4 Prepare cookies
26.5 Prepare cakes
26.6 Prepare finishes
26.7 Prepare pies, pastries and meringues
26.8 Prepare specialty desserts
Eligibility 1. Participant is an affiliated member of the state and national FCCLA organizations.
2. Participant is enrolled in a Culinary and Food Service Management program or Family and
Consumer Sciences program where the course of study includes competencies related to the
food service industry.
Purpose 1. To demonstrate appropriate attire: each participant will control hair, have clean hands, wear a
clean uniform and shoes acceptable to commercial food service standards.
2. To demonstrate skills used in the preparation of one of the following: an artistically
decorated cake or platter of pastries.
3. To demonstrate skills and creativity in front of the evaluators in preparing, shaping and
assembling in displaying a chosen project.
Name
_________________________________________________________________________________________________________________________________
School ________________________________________________________________________________ Region ____________
Pastry Arts Rubric (CAKE OR PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements.
TALLY SHEET
Regional/State Rating
3 STAR Rating 90 -100 pts.
2 STAR Rating 70 - 89 pts.
1 STAR Rating 1 - 69 pts
Total (Evaluators please initial after rating) ________ _________ _________
Verification of Total Scores (Competition Room) ________ _________ _________
Room Consultant (Event Chairperson) ________ _________ _________
Lead Consultant (Tally Room) ________ _________ _________
Final Verification (Final Event Total Score) _____________ Rating ______________
JUDGES TOTALS
Page 1
Job sheets - Introduction
Page 2
Appearance- Safety Sanitation
Page 3 (Cake or Pastry)
Skills
Page 4 (Cake or Pastry)
Display/Tasting
Judge 1 _______ ________
Judge 2 _______ ________
Judge 3 _______ ________
Judge 4 _______ ________
Average Total __________
Judge 1 _______ ________
Judge 2 _______ ________
Judge 3 _______ ________
Judge 4 _______ ________
Average Total __________
Judge 1 _______ ________
Judge 2 _______ ________
Judge 3 _______ ________
Judge 4 _______ ________
Average Total __________
Judge 1 _______ ________
Judge 2_______ ________
Judge 3_______ ________
Judge 4_______ ________
Average Total __________
Pastry Arts Event 10/08 2
4. To demonstrate skills in sanitation, safety, tool usage, time and motion management.
5. To demonstrate the proper and appropriate use of a variety of baker’s tools which may
include, but not limited to: pastry bag, tips, turntable, air brush, metal spatula, cake
decorating comb, flower nail, etc.
6. To develop an organized job sheet containing the following information: Name, school, and title of tray
Supplies
Tools
Preparation procedures
Safety cautions
Illustration of tray
Procedure
7. To demonstrate the ability to present a final project to judges on a cloth covered table.
Standard white table covering will be provided.
8. Communicate knowledge of baking and pastry such as: mixing methods, icing procedures, or
decorating techniques as relevant to project.
Procedures Individual Event
1. Participant will register and be assigned a designated time for the event.
2. Participant will bring a clearly labeled box (es) of equipment and cooler/ice chest(s) to the
designated area.
3. Participant will report to the designated area five minutes before the assigned time to check
in with the chairperson.
4. Participant will begin the demonstration with a self-introduction, description of project to
evaluators, distribute to evaluators copies of the job sheet and recipes, and set-up the work
and presentation areas.
5. Participant will be periodically notified of the time remaining to finish the demonstration.
6. Participant will leave the area clean for the next person.
Rules 1. All recipes used in the preparation of the product must accompany the job sheet. Participant
must bring 4 copies of the job sheet and recipes.
2. The participant will bring all potentially hazardous foods packed according to industry
standards to avoid time temperature abuse. The coolers of food should be iced sufficiently.
Improperly chilled foods may result in the loss of sanitation and tasting points at the
discretion of the judges.
3. Participant will have 60 minutes maximum to set-up, prepare, assemble, present and cleanup.
4. The preparation time will be stopped after 60 minutes. Questioning will occur during the 60
minute time period. Scoring will be based on completed work.
5. Participants must have a fire extinguisher in the work area when operating a hot plate. Hot
plates will not be allowed if the fire extinguisher is not present.
6. All items must be displayed on a non-porous, non-toxic base that is acceptable to industry
standards.
7. Project must be entirely edible, excluding separator plates, pillars and base.
8. No alcoholic beverage or liqueurs may be used in the project preparation.
9. Only project display may be on table.
Total Time for event: 60 min.
Pastry Arts Event 10/08 3
10. Demonstrate all aspects of products- mixing, folding, panning, finishing, cutting and plating.
No baking will be done during this event.
11. Commercial convenience forms of puff pastry and phyllo dough are acceptable. Student
must have knowledge of how they are prepared.
12. Each participant will choose one of the following projects:
A.) CAKE ARTISTRY
1. Prepare at least a 10- inch cake from a standardized recipe (no convenience
mixes) with a yield of 12 or more servings.
2. A cake covering must be used.
3. Possible decorations and coverings may be prepared from a choice of, but not
limited to: marzipan, chocolate, cocoa, royal icing, whipped creams, butter
creams, rolled fondant, pastillage, gum paste or edible flowers.
4. Demonstrate and explain mixing, all cake coverings, decorations, and fillings in
front of the evaluators as relevant to recipes. Mise en place can be done ahead of
time. The internal portion of the final cake may be done and assembled ahead of
time. ALL components of the cake project must be demonstrated (unless the
component is redundant) and assembled. The cake may be assembled in stages to
save time; however the icing and /or covering of the final cake must be done in
front of the evaluators. The tasting piece must also come from the final cake that
is finished in front of the evaluators.
5. Set up and the final display must be done in front of the evaluators.
6. Cake must be cut, plated and presented to the judges by the student.
B.) PLATTER OF PASTRIES
1. Choose an assortment (2 or more) of pastries for a minimum of 12 total pieces
from the following, but not limited to: meringues, pate a choux, tartlets, petit
fours, puff pastry, or phyllo dough.
2. Possible decorations and covering may be prepared from, but not limited to: a
choice of marzipan, chocolate, cocoa, royal icing, whipped creams, butter creams,
rolled fondant, pastillage, gum paste or edible flowers.
3. Possible filling may include, but not limited to: pastry creams, glazes, jams and
jellies, marzipan, fruits or fruit fillings.
4. Final pieces may be done ahead of time; however the demonstration and assembly
of each component of the pastries must be done in front of the evaluators (unless
the component is redundant). Any final decoration and covering of ALL the
pastries must be done in front of the evaluators.
Supplies and Equipment
Provided by Participant Provided by Rally Site
1. Ingredients 1. Broom, dust pan
2. Equipment, including plating 2. Garbage can
3. Four copies of job plan 3. Water source
4. Four copies of recipes 4. Work table (demo)
5. If a table top hot plate is used, appropriate fire 5. Chairs for evaluators
extinguisher must be included. 6. Calculators and rulers for judges
6. Cleaning and sanitizing solutions 7. Cloth covered table for display
7. Towels 8. Necessary items for sampling
9. Electricity source
10. Microwave oven
Pastry Arts Event 10/08 4
PASTRY ARTS JOB SHEET
(Please note: This job sheet is only a suggested format for preparing information for evaluators. If you have a better way of presenting the required information to the evaluators, please use your own format, but include the information below). Name_________________________________________________________________ School________________________________________________________________ Title of Project____________________________________________________________ Supplies: Tools/Equipment: Preparation Procedure: (State each operation or step in the job clearly and concisely. List the job operations in logical sequence. Number job operations consecutively.) Safety Cautions: Illustration of Tray: Sequence of Tray Assembly: Briefly list the exact sequence of tray assembly. 1. 2. 3. 4.
Pastry Arts Event 10/08 5
Standardized Recipe Format (Please note: This recipe form is only a suggested format for preparing information for evaluators. If you have a better way of presenting the required information to the evaluators, please use your own format, but include the information below). Name of Recipe: Student Name: School: Prep Time: Cook Time: Yield: Portion size: Utensils:
Ingredients Notes:
Quantity
Method
Name(s) ______________________________________________________________________________________________
School ________________________________________________________________________________ Region ____________
Pastry Arts Rubric (CAKE OR PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements.
Pastry Arts Rubric PAGE TOTAL ________
SELF INTRODUCTION SCORE
State name
State project that will be completed
Maintains eye contact
Speaks clearly with appropriate voice level
Offers hand and gives firm handshake
Does not attempt
self-introduction.
SCORE 0
Attempts introduction
and/or exhibits 3 or
fewer indicators.
SCORE 1 2 3
Introduction lacks
confidence and/or
exhibits 4 indicators.
SCORE 4
Confident, clear self-
introduction exhibiting all
5 indicators.
SCORE 5
Comments:
JOB BOOKS
Clearly written in standardized format: recipe name; yield (total yield, number of
portions, exact portion size); ingredients and exact amounts listed in order of use;
equipment needed and directions for preparing, preparation time, and cooking time
Includes direction for portioning, plating and garnishing
Includes directions for breaking down the station and cleaning up
Includes direction for storing leftovers
Avoid alcoholic beverages or liqueurs
Correct grammar and spelling
Professional, business-like manner, typed or word processed avoiding
white-out, torn pages, wrinkles, etc.
Distributes 4 copies of the recipes
Includes all necessary information (name, school, title of project, supplies,
tools, equipment, preparation procedures, safety cautions, illustrations for
tray, sequence of tray assembly) in a logical, sequential order
Job Books are not
available for
evaluation.
SCORE 0
Lacks the necessary
information and/or
exhibits 5 or fewer
indicators.
SCORE 1 2 3
4 5
Minimal or partial
information prevents the
reproduction of the
product and/or exhibits 6-
7 indicators.
SCORE 6 7 8
Accurate, complete recipes
with minimal formatting
errors enabling the successful
reproduction of the product
and / or exhibiting 8-9
indicators.
SCORE 9 10
Comments:
Name(s)____________________________________________________________________________
School ________________________________________________________________________________ Region ________________________
Pastry Arts Rubric (CAKE OR PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements
Pastry Arts Rubric 2008 PAGE TOTAL ____________
APPEARANCE – SAFETY- SANITATION
PROFESSIONAL APPEARANCE/ATTIRE/GROOMING SCORE
Clean, pressed uniform acceptable to commercial food service
Uniform is appropriately sized to body
Hair is controlled, clean and away from face
Clean nails, short nail length and no nail polish
Shoes are clean and safe
Light makeup or no makeup
Body is free of odors and strong fragrances
No jewelry
Non-professional appearance,
attire and/or grooming and/or
exhibits 5 or fewer
indicators.
SCORE 0 1 2 3
Neat appearance, attire and
grooming but lacks polish and/or
exhibits 6-7 indicators.
SCORE 4
Professional appearance, attire and
grooming exhibiting all 8
indicators.
SCORE 5
Comments:
SAFETY
Maintains clean area (safety) as work progresses
Maintains organized work area and floor
Follows general safety procedures
Utilizes tools/equipment safely
Disregard of safety
creates unsafe
situation.
SCORE 0
Safety concerns need to
be corrected and/or
exhibits 2 or fewer
indicators.
SCORE 1 2 3
4 5 6
Minimal safety concerns
during the event and/or
exhibits 3 indicators.
SCORE 7 8
Follows safety practices
exhibiting all 4
indicators.
SCORE 9 10
Comments:
SANITATION SCORE
Washes hands completely (minimum 20 seconds)
Re-wash hands when soiled or contaminated
Cleans and sanitizes area before starting
Maintains clean area (sanitary) as work progresses
Left area clean and sanitized for the next participant
Prevents cross contamination
Keeps all ingredients at proper
storage/holding temperatures
Unsanitary situation
creates unsafe
product.
SCORE 0
Safety concerns need to be
addressed and/or exhibits 4 or
fewer indicators.
SCORE 1 2 3
4 5 6
Minimal safety concerns
during event and/or exhibits
5-6 indicators.
SCORE 7 8
Follows safety
practices exhibiting
all 7 indicators.
SCORE 9 10
Comments:
Name_____________________________________________________________________________
School ________________________________________________________________________ Region ________________________
Pastry Arts Rubric (PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements.
Pastry Arts Rubric 2008 PAGE TOTAL ____________
SCORE THE PASTRY CATEGORY IN THIS SECTION
DEMONSTRATES PASTRY SKILLS ** SCORE
Selects and demonstrates proper and appropriate use of a variety of tools
Uses industry acceptable techniques in all preparation
Final pastry finishing done in front of evaluators
Chooses at least 2 or more pastry types
Demonstrates all aspects of 1of each type of pastry chosen
Final pastry set up and display done in front of the evaluators
Demonstrates no
tools or less than
5 tools.
SCORE 0
Minimal skill demonstrated
with at least 6 tools and/or
exhibits 3 or fewer
indicators with 6 or more
tools.
SCORE 1 2 3 4 5
6 7 8 9 10
Able to use 7-9 tools
appropriately to complete
the project and/or exhibits
4-5 of the indicators with
7 or more tools.
SCORE 11 12 13
Uses industry acceptable
techniques with at least 10
tools and exhibits all 6
indicators.
SCORE 14 15
Comments:
ORGANIZATION AND MANAGEMENT ***
Very efficient, minimum of wasted moves
Completes mise-en-place
Task completed within time limit or earlier
Follows job sheet
Kept job station clean & organized as work progresses
Used time to effectively demonstrate necessary skills
Work space
unorganized and/or
ran out of time.
SCORE 0
Lack of organization and/or
time management and/or
exhibits 3 or fewer
indicators.
SCORE 1 2 3
4 5 6
Completed tasks in
organized manner
and/or exhibits 4-5
indicators.
SCORE 7 8
Organized and efficient
exhibiting all 6
indicators.
SCORE 9 10
Comments:
DEMONSTRATES KNOWLEDGE
Fails to answer
questions.
SCORE 0
Partial answers show
limited knowledge
and/or lack of skill
and/or confidence.
SCORE 1 2 3
Communicates procedure
during demonstration only
when asked and/or answers
most questions correctly.
SCORE 4
Communicates procedures
correctly and confidently while
demonstrating and answering all
questions correctly, concisely and
confidently.
SCORE 5
Comments:
Name(s)________________________________________________________________________
School ________________________________________________________________________ Region ___________________________
Pastry Arts Rubric (PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements.
Pastry Arts Rubric 2008 PAGE TOTAL ____________
SCORE THE PASTRY CATEGORY IN THIS SECTION
DISPLAY REQUIREMENTS – PASTRY TRAY
Arranged to suggest movement and flow
Texture variation
Shape variation
Servings proportionally arranged
Consistency among pieces
Artistically pleasing
Fails to present
final pastry
products.
SCORE 0
Haphazardly created and/or
displayed with major flaws
and/or exhibits 2 or fewer
indicators.
SCORE 1 2 3 4 5 6
Completed pastries but
lacks appeal and/or
exhibits 3-4 indicators.
SCORE 7 8
Artistically and
pleasingly presented
pastries exhibiting 5-6
indicators.
SCORE 9 10
Comments:
DISPLAY REQUIREMENTS
Displayed on glass, mirror, silver, metal or other non-toxic, non-porous surface
Display surface is free of all fingerprints, surface defacing (water spots, chips, food spots)
Project is edible including flowers, if used, but excluding separator plates, pillars,
base
Meets requirements of size and/or total number of pieces
Fails to meet
requirements.
SCORE 0
Minimally meets
requirements and/or
exhibits 2 or fewer
indicators.
SCORE 1 2 3
Partial requirement of
display and/or exhibits
3 indicators.
SCORE 4
Meets display requirements
and exhibits all 4 indicators.
SCORE 5
Comments:
QUALITY OF PRODUCT * SCORE
Freshness
Appropriate texture based on recipe
Consistency (size, shape) based on preparation and product
Taste appropriate to industry standards
Product unfit for
human
consumption.
SCORE 0
Minimal or lacking in
quality and/or exhibits 2 or
fewer indicators.
SCORE 1 2 3 4 5
6 7 8 9 10
Acceptable quality of
product and/or exhibits
3 indicators.
SCORE 11 12 13
Excellent quality and
meets or exceeds industry
standards exhibiting all 4
indicators.
SCORE 14 15
Comments: