Wessex Salon Culinaire Tuesday 11th March 2008HOT LIVE CLASSESOpen to chefs 23 years and under or chefs attending college full/part time, unless otherwise stated
THST: STARTERS - 30 mins
Produce 2 portions of a hot starter suitable for restaurant service, using wild or cultivated mushrooms.
THSD: SCALLOP DISH - 20 mins
Produce 2 portions of a scallop dish suitable as a main course.
THPA: PASTA - 20 mins
Produce 2 portions of a vegetarian pasta dish using manufactured pasta.
THE CATERER & LICENSEE STUDENT CHEF OF THE YEAR - 40 mins Open to students in part/full time catering courses, see separate booking form for details and entry into competition.
THCF: CHEFS FORUM CHEF OF THE YEAR – 30 mins Open to all chefs
Prepare, cook and present a two course menu of your choice for two covers.
THWS: WESSEX SHIELD CHALLENGE – 45 mins
Open to all chefs
Each contestant will be presented with a Mystery Box of ingredients, from which prepare and cook a 2 course menu for 2 covers. Additional basic ingredients will be available.
COLD LIVE CLASSES
Open to chefs 23 years and under or chefs attending college full/part-time, unless otherwise stated
TCBS: BAKERY SKILLS – 20 mins
Shape 8 rolls of 40gms each, four varieties, two of each, and one 400gms loaf, ready for baking (Basic dough will be supplied).
TCPS: PATISSERIE SKILLS – 20 mins
Line a 9” flan ring, ready for baking and produce 2 portions of an innovative fruit salad.
TCAD: COLD AVOCADO DISH – 20 mins
Produce 2 portions of a cold avocado dish suitable for a fine dining restaurant. Cost limit £1 per portion. A costing breakdown must be included.
TCCK: COCKTAILS & COFFEE – 15 mins
Produce 1 non-alcoholic cocktail, 1 alcoholic cocktail and 1 liqueur coffee.
TCVC: VEGETABLE CUTS – 15 mins
Produce 50gms each of Brunoise-Julienne-Paysanne and chop one onion half into fine dice and the other half in Lyonnaise Style.
TCFF: FISH FILLET – 20 mins
Fillet a 600-800gm lemon sole to display délice, goujons and paupiette.
TCVT: VEGETABLE TURNING – 15mins
Produce 4 of each of the following :- Potatoes – Chateau and cocotte (sizes as per Practical Cookery), carrots, swedes and courgettes suitable for garnish approx 3.5x1.5cm, turned mushrooms. ( 24 pieces in total).
Vegetables can be cut into pieces suitable for turning before commencing the competition.
TCCP: COLD CHICKEN PREPARATION – 20 mins
Cut a 1.5 kilo chicken for sauté. (Ref Practical Cookery).
STATIC DISPLAY
Open to chefs 23 years and under or attending college full/part-time, unless otherwise stated
TSCP: NOVICE CENTRE PIECE
A decorative centre piece using pastillage, marzipan, or pulled sugar, or a combination of any of these, or fat. External supports are not allowed. Maximum display area 60cm square.
TSCH: NOVICE CHOCOLATE CENTRE PIECE
A decorative centre piece using chocolate. External supports are not allowed. Maximum display area 60cm square.
TSDC: NOVICE DECORATIVE CAKE
A single tier celebration or novelty cake of any shape using royal icing or sugar paste. Maximum display area is 45cm square. Dummies are permitted. Decorated work may include royal icing, sugar paste, rolled fondant, pastillage, or moulded flowers. Wire stems, artificial stamens, ribbons or tulle maybe used.
TSPS: PATISSERIE SKILLS
Display a classic flan Normandie 9” round. (Reference Practical Cookery).
TSBR: BREAD ROLL SELECTION
Display 8 rolls of 40gms each, four varieties, two pieces of each.
TSCC: COCKTAIL CANAPÉS
Display 6 varieties of cocktail canapés, 4 pieces of each.
TSTL: TABLE LAY UP
Display a table lay up for two people, including menu and wine choice for a prize giving award. Maximum display area of 60cm square is allowed.
TSAT: AFTERNOON TEA PASTRIES
Display 4 varieties, 4 pieces of each, for afternoon tea service.
TSST: STARTERS
Two different plated starters (no soup), using a mixture of foods suitable for fine dining restaurant service.
TSFC: FISH COURSE
Two individual, identical fish course size dishes to be displayed, can include any shellfish or fish from any classification. Suitable for fine dining restaurant service to include appropriate starch and vegetables garnish and sauce(s).
TSMF: MEAT/FISH MAIN COURSE – LUNCH SERVICE
Two individual, identical plates to be displayed, suitable for restaurant lunch service to include starch and vegetables, items should be glazed to enhance presentation.
TSCM: CHICKEN MAIN COURSE – LUNCH SERVICE
Two individual, identical plates to be displayed, suitable for restaurant lunch service to include starch and vegetables, items should be glazed to enhance presentation.
TSVM: VEGETARIAN MAIN COURSE – LUNCH SERVICE
Two individual, identical plates to be displayed, suitable for restaurant lunch service, items should be glazed to enhance presentation.
TSCD: COLD DESSERTS – LUNCH SERVICE
Two individual, identical plates to be displayed, suitable for restaurant lunch service, items should be glazed to enhance presentation.
TSPJ: RESTAURANT PLAT DU JOUR FOR TWO PERSONS
One dish to display two portions, which must be displayed in order that the portions are instantly recognisable. Take into consideration that the portions would be served by a waiter at the diner’s table. A suitable sauce maybe served on the dish and in a separate sauce boat. One extra portion to be plated to show how a waiter would serve it. Include vegetable and starch garnish suitable for a fine dining restaurant.
TSGM: PLATED 3 COURSE GOURMET MEAL
One plate of each course (no soup) suitable for fine dining restaurant service to include starch and vegetables, glazed to enhance presentation.
TSSP: SHOW PLATTER
A show platter of meat, poultry, game, fish or crustacean. Show six portions with one main element and three other elements. Include suitable vegetable and starch garnish/elements, a sauce/chutney/both to be served separately. One plated portion of the selection to be served.
TSFT: DECORATED FRUIT TART
An eight portion fruit tart filled with suitable pastry cream and decorated with a selection of fresh fruit and glazed with appropriate glazing agent.
