SOAL PRAKTEK DAN JADUAL CONFECTIONER 2016 - Copy

LKS Nas XXIIV-2017/Dikbud-DIT PSMK/Nardi Page 1

SOAL PRAKTEK

Confectioner / Pastry Cook

Bidang Lomba : Confectioner

Mata Lomba : Confectioner/Pastry Cook Hari / Tanggal : 02 – 06 2017

Waktu :

Senin, 23 Mei : 14.00 - 16.00 (Briefing)

Selasa , 24 Mei : 1. 08.00 - 12.00 (240 menit) 2. 13.00 - 16.30 (210 menit)

Rabu, 25 Mei : 1. 08.00 - 12.00 (240 menit) 2. 13.00 - 16.30 (210 menit)

Kamis, 26 Mei : 1. 08.00 - 12.00 (240 menit) 2. 13.00 - 16.00 (180 menit)

I.

Task Module

Theme: “

CARNIVAL

”

Creativity of inspiration with attraction : for example circus, flower carnival, fashion, madigras etc

a. Mise en Place

1. Preparation of equipments and utensils are needed, include of basic handling and storage of ingredients.

2. Preparation and handling of semi finish product for the next day competition. As part of the planning.

3. Safety and personal hygiene, tools, environment sanitation and waste. 4. Preparation and measurement of ingredients are allowed before competition

except of ingredients that will be provide by committee b. Small Cakes

To prepare 3 kind of small cakes with a maximum 35 gr Wight, with 10 pcs each and total made are 30 Pcs.

1. 10 pcs with choices of ingredients such as: Sponge biscuit, Biscuit Jaconde, Dacquoise etc

2. 10 pcs with basic choux paste

3. 10 pcs with free style ingredients choices

LKS Nas XXIIV-2017/Dikbud-DIT PSMK/Nardi Page 2 - Each kind of product should be display on show plate by 40 X 40 cm size,

with total amount are 24 pcs.

- The rest of two each pcs should be display on the plate by 20 X 20 cm size, for judge tasting.

- All filling, coating and decorating materials are allow to be prepare in the first day and sometime in the next day.

- All Show Plate must be provide by participant. c. Plated Dessert

To Make three plate of plated dessert with free style “No sliced fruits or ice cream”. With following components:

1. Cold dessert are made from three component such as (Base, sponge / Sable, filling, and decoration) with completely sauce and any edible decoration. 2. Should be display on the white plate no motif and logo can be round or

square with maximum 26 cm size. 3. All plate are provided by participant.

d. Chocolates/Pralines

To make 3 kind of chocolate praline, are two kind of continental and one free style with 10 pcs each with following detail:

1. One kind are made using comercial moulding, with filling such as, ganache, nuts or fruits base filling.

2. One kind are made by piping and finish with chocolate dipping. 3. One kind are free style model and filling

- Are using three kind of chocolate (Dark, milk and white).

- 24 pcs are display on Show plate / mirror tray dan 6 pcs are display on another tray or miror, for judge tasting.

- All Show Plate / Mirror tray are provided by participant. e. Gateaux/Torten/Entremet

To provide twin whole gateaux/torten/entremet, free style shape with approximately 18 – 20 cm round, with maximum weight 1000 -1200 gr. 1. Theme, Authentic, originaly match with general theme

2. One should be finish with coating and decorating, chocolate or fruits base and should be match with theme

3. One should be display with coating, without decorating for judge tasting.

f. Marzipan and Sugar paste modeling

To prepare 3 kinds of figure made out from marzipan and icing decoration without comercial moulding, by following the theme. Each type must be prepare 2 pcs in similar weight, colour and shape, each weight up to 80 gr maximum

f. Chocolate Show Piece

LKS Nas XXIIV-2017/Dikbud-DIT PSMK/Nardi Page 3 2. Are allowed to use moulding such as silicon, stainless still and wood that

proof and suitable for food.

3. The preparation could be during mise en place or the day after first day. But finishing should be on the day are requirement. Base on schedule.

4. The maximum size of Show-piece is 50 x 50 Cm length, heigh 90 cm. Base display are provide by participant.

g. Sugar Show Piece

To Make one showpiece with free style own design base on theme that choosen and made out from sugar fresh or subtitude sugar ( Isomalt )

1. Theme The Legend

2. Are allowed to use moulding such as silicon, stainless still and wood that proof and suitable for food.

3. The preparation and finishing should be in the second day.

4. The maximum size of Show-piece is 50 x 50 Cm length, heigh 90 cm. Base display are provide by participant.

II.

JADWAL LOMBA

Confectioner/PastryCook

1. Senin, 23 Mei 2016

14.00 - 16.00 : Technical meeting dan pembukaan

2. Selasa, 24 Mei 2016

08.00 - 12.00 :Basic preparation/Mise en Place dan production untuk Gateau, small cake, dan Plated Dessert

12.00 - 13.00 : Istirahat (Ishoma) 13.00 - 15.30 : Melanjutkan Lomba

15.30 - 16.30 :Presentasi Plated dessert and Marzipan sugar paste modeling dilanjutkan penilaian oleh tim juri

3. Rabu, 25 Mei 2016

08.00 - 12.00 : Melanjutkan lomba 12.00 - 13.00 : Istirahat (Ishoma) 13.00 - 15.30 : Melanjutkan lomba

15.30 - 16.30 : Presentasi, Small Cake dan and sugar showpiece dilanjutkan penilaian oleh tim juri.

4. Kamis, 26 Mei 2016

08.00 - 12.00 : Melanjutkan lomba 12.00 - 13.00 : Istirahat (Ishoma) 13.00 - 15.00 : Melanjutkan lomba