VOCATIONAL COLLEGE SKILLS COMPETITION

KEDAH AND PERLIS ZONE

2018

COOKING

TIME : 3 HOURS

NAME : _____________________________________________________________________

IC No : _____________________________________________________________________

( CONTESTANT )

1
 TABLE OF CONTENTS

NO CONTENTS PAGE

1 GENERAL RULES 3

2 DESCRIPTION OF PROJECT AND TASKS FOR COMPETITORS 4

3 EQUIPMENT LIST 7

4 UTENSILS LIST 9

5 PHYSICAL NEEDS 10

2
GENERAL RULE:

i) The test project will be carried over 2 days period. Total project time is 3 hours for 1 module.
ii) The competitor must make herself/himself presentable throughout the competition time frame.
iii) Only competitor and judges will be allowed in the kitchen area.
iv) Basic ingredients will be provided by the organizer ( see ingredient list). Other ingredients
required to be brought by the competitor.
v) Basic utensils and equipment will be provided by the organizer ( see equipment list).
Other utensils required in the competition to be brought by the competitor.
vi) Competitor will be given 20 minutes for mise en place. All cooking and preparation must be
done on competition durations.
vii) Display table will be provided by organizer, but the plate or utensils for display are to be brought
by the competitor.
viii) Competitor are adviced to display for competition.
ix) The finished product will be presented and display on time.
x) Any score or marks stipulated by the judges of the competition are FINAL and will not be
contested by the competitor.
xi) The organizer reserved the right to dispose any finished product’s display uncollected after 3.30
pm.
xii) The organizer reserved the right to revise the schedule of the competition. The new schedule
will be notified prior to the competition time frame.

CLOTHING REQUIREMENT :

 White chef coat/jacket.

 Black or white or checked chef’s pants ( black and white checkers only) of proper size.
 Black closed-toe non-slip kitchen work shoes.
 Apron
 Side towels/kitchen towels.
 White chef hat/white hijab

Note : Competitor may be disqualified where improper footwear constitutes a health or safety hazard.
plain white jackets with no school logos are recommended. If needed, pleas cover up school logos.

3
DESCRIPTION OF PROJECT AND TASKS FOR COMPETITOR

1. The competitor has to prepare and produce, indepently, the following task :
2. Compulsory ingredients : APPETIZER – Shrimp and red pepper
MAIN COURSE - T-Bone Steak and russet potato
DESSERT – dark chocolate and lemon

DAY MODULE TASK HOUR

DAY 1 - Description Contestant must prepare :

 Weighing and scaling the ingredients 3
Decoration of serving table, centerpiece and take out the
equipment.

A : BRIEFING BY SECRETARIAT
 The following tasks can be done during this hours:
o Kitchen familiarization
o Serving table preparationand decoration
o Weighing and scaling

B : OTHERS

 The following tasks can be done during this hours :

o Prepare basic cakes, breads and pastries – if
necessary
o Prepare garnishing - if necessary
 Prepare basic sauce, sauce for dessert if necessary
Service Details
 NIL
Main
ingredients  Nil
required for
Basic  NIL
ingredients
Special  NIL
equipment
required

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DAY 2 APPETIZER/MAIN COURSE/DESSERT HOURS
3 hours
Description i) APPTIZER

 Prepare 10 pieces of SHRIMP TERRINE (served cold)

 Individual items must not exceed 70 gm per piece
 Size recommended to be approximate 2 bites per piece
 Service spoons, glasses, ramekins etc are not allowed
 COMPULSARY INGREDIENTS
o SHRIMP
o RED PEPPER

ii) HOT MAIN COURSE

Description :

 2 portion of main course

 Two ( 2 ) kinds of vegetables minimum
 Minimum of one ( 1 ) sauce
 Minimum of one ( 1 ) starch
 Minimum of one ( 1 ) garnish
 Must include a compulsory ingredients
 COMPULSARY INGREDIENTS
o T-BONE STEAK
o RUSSET POTATO

iii) PLATED DESSERT ( COLD or HOT )

Description:

 2 portions of choux pastry individually

100 – 120 g per portion.
 Minimum one ( 1 ) sauce
 Minimum one ( 1 ) garnish
 Must include a chocolate garnish
 COMPULSARY INGREDIENTS
o DARK CHOCOLATTE
o LEMON

 Portion size for plated dessert – 120 g

Service  SERVING temperature must be 60 0 C minimum for hot
Details items and if served cold max 10 0 C

5
EQUIPMENT LIST

( PROVIDED BY ORGANIZER )

SKILL : COOKING
NO OF CONTESTANT : 6 PERSONS

No Equipment and utensils Quantity per person Total Needed

1 4 stove Burner With Oven 1 Unit 6 Unit
2 Door Refrigerator Share 1 Unit
3 Door Freezer Share 1 Unit
4 Food Processor Share 2 Unit
5 Ss Work Table 1 Unit 6 Unit
6 Ss Sink 1 Unit 6 Unit
7 Pots 1 Unit 6 Unit
8 Deep Fat Fryer Share 1 Unit
9 Pans 1 Unit 6 Unit
10 Cutting Board 1 Unit 6 Unit
11 Sauce Pan 1 Unit 6 Unit
12 Hand Mixer 1 Unit 6 Unit
13 Blender Share 2 Unit
14 Mixing Bowl 1 Set 6 Set
15 Plastic Wrap Share 1 Roll
16 Parchment Paper Share 1 Roll
17 Aluminium Foil Share 1 Roll
18 Doily Paper Share 1 Packet

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UTENSILS LIST

( PROVIDED BY CONTESTANT)

SKILL : COOKING

NO OF CONTESTANT : 6 PERSONS

No Utensils Quantity per Person

1 Knife set 1 Set

2 Heat proof plastic spoon 1 Set

3 Spatula 1 Set

4 Mise en place containers 1 Set

5 Any skill electrical appliances ,mould, cutter if 1 Set

necessary

6 Piping beg and nozzle As needed

7
PHYSICAL NEEDS

(PROVIDED BY ORGANIZER )

SKILL : COOKING

NO OF JUDGES : 3 PERSONS

No Physical Needs Quantity

1 Tables and chairs for judges 2 Set

2 White board and white board pen 1 Set

3 Clock 2 Unit

4 Masking tape As Needed

5 Notice board 1 Set

6 Clip file for judges 2 Set

7 Calculator 2 Unit

8 Stationery As Needed

9 Basic linen 6 pieces