Wsc2022se Tp34 en Pre
Wsc2022se Tp34 en Pre
Wsc2022se Tp34 en Pre
Cooking
Submitted by:
Shaun Smith, Skill Competition Manager
WSC2022SE_TP34_pre_en
Contents
Contents......................................................................................................................................................... 2
Introduction to the Test Project ................................................................................................................... 3
Contents......................................................................................................................................................... 3
Description of project and tasks ................................................................................................................... 4
Glossary .......................................................................................................................................................... 9
Appendix 1 .................................................................................................................................................. 11
Common table ingredients Compulsory Ingredients ............................................................................................... 11
Appendix 2 .................................................................................................................................................. 12
Black Box ingredients ...................................................................................................................................................... 12
Contents
Module 1 10 hours 60 % of total Marks
Module 2 5 hours 30 % of total Marks
Module 3 1 hour 10 % of total Marks
Timing Details Part A total module time is 5 hours, made up of 4 hours 30 minutes of preparation, and 30
minutes of compulsory clean down. The Competitor must leave the kitchen at five hours.
Storage The Competitor must leave the kitchen at five hours together with their TWO mise en place
storage boxes, one of which will be collected for placement into the fridge overnight, and the
other placed in the ambient storeroom overnight.
Main Course
Prepare six (6) individual Russian Salads suitable for a la carte service for six persons.
Prepare six (6) Chicken Kiev main course plates with individual garnish, a minimum of two
(2) vegetables, one (1) starch and a minimum of one (1) type of sauce, appropriate to the
dish, suitable for a la carte service for six persons.
Prepare one (1) GN ½ tray for buffet service of a lacto-vegetarian hot main course.
Compulsory ingredients include: chickpeas, red lentils, black lentils and soya TVP chunks.
Prepare one (1) accompanying breadbasket, suitable for a la carte service for six persons.
• 3 Whole Chickens
Compulsory • 500g Mystery Meat
Ingredients • 12 Quail eggs
• 1 tin chickpeas
• 200g red lentils
• 200g black lentils
• 500g soya TVP chunks
The module time is 5 hours, made up of 4 hours 30 minutes of preparation, and 30 minutes
Timing Details of compulsory clean down. The Competitor must leave the kitchen at five hours.
There are two service windows:
Service Details
• The first service time will be at 3 hours 30 minutes for the starter course. The service
window opens 5 minutes before service time and closes five minutes after service time.
• There will be a further 5 minutes penalty period, thereafter dishes will not be accepted for
tasting judging. The dishes need to be loaded onto the service trolley at their kitchen and
then the Competitor needs to raise their hand to indicate that they are ready for service.
• The second service time will be at 4 hours 30 minutes for the main course. The service
window opens five minutes before service time and closes five minutes after service time.
• There will be a further five minutes penalty period, thereafter dishes will not be accepted
for tasting judging. The dishes need to be loaded onto the service trolley at their kitchen
and then the Competitor needs to raise their hand to indicate that they are ready for
service.
• The total module time is 5 hours, made up of 4 hours 30 minutes of cooking, and 30
minutes of clean down. The Competitor must leave the kitchen at five hours.
• Starter Course may be served hot or cold.
• Six complete starter course portions served on six plates
• Three starter plates for Blind Tasting Judging
• One starter plate for Kitchen Judging
• One starter plate for photographs
• One starter plate for public display
• Starter plates to be covered with a Plate Cloche on service.
• Main Course must be served hot, with a plate temperature at a minimum of 35°C
• Six complete main course portions served on six plates
• Three main course plates for Blind Tasting Judging
• One main course plate for Kitchen Judging
• One main course plate for photographs
• One main course plate for public display
• Sauce to be served on each plate
• One sauce boat with a minimum of 100ml sauce to be served separately for the judges
• Main course plates to be covered with a Plate Cloche on service.
• Six salad portions to be served in six bowls.
• One buffet vegetarian main course served in a GN ½ tray, covered with tinfoil.
• One accompanying bread basket, suitable for a la carte service for six persons.
Special No other service equipment permitted other than that provided in the Infrastructure List
equipment
provided
Timing Details Total module time is 1 hour, made up of 45 minutes of skills tests, and 15 minutes of
compulsory clean down. The Competitor must leave the kitchen at one hour.
Fresh Herbs
Coriander
Dill
Mint 5 Host-Specific Ingredients
Parsley Item 1
Thyme Item 2
Item 3
Dry Goods Item 4
Flour 70% Item 5
Salt, fine
Sugar, white
Isomalt
Alcohol
Wine, white
Wine, red
Gluhwein
Brandy
Pear Schnapps
Plum Schnapps
Kirsch Liqueur
Beer - Ale/larger