SkillsUSA
LouisianaState Competition
Commercial Baking
Secondary/Post Secondary
Contest
Shreveport, Louisiana
April 12, 2007
SkillsUSA
Commercial Baking Contest
Secondary/Postsecondary Judging Categories
Baking Formulas
The Test
Contestants will prepare a total of seven products.
Standard
One product from each of the following categories:
CategoryItem
Yeast breadsBasic French bread
Quick breadsBasic Muffins
Sweet Dough ProductProduct from sweet dough
CookiesButter Tea Cookies
Cake DecoratingDecorate Cake Rounds
Plus one product from one or more of the following categories:
CategoryItem
Danish Pastry
Puff Pastry
Pate a ChouxPetits fours
Pie and Pie crust PastryEgg custard pie
Cake by Types
Frostings
Yeast Bread Product
Basic French Bread
Baguette
IngredientsU.S.Metric%
Bread Flour2 lb 2 oz1000 g100
Salt .67 oz 20 g 2
Yeast, fresh .75 oz 25 g 2.5
Water1 lb 4 oz 600 g 60
Total weight3 lb 7 oz1645 g164%
Mixing
Straight Dough Method
3-5 minutes at first speed
15 minutes at second speed
Fermentation
1 hour at 80*F (27*C)
Makeup
4 baguettes, finished weight of 10 – 11 oz each
Baking
475*F (250*C) for 20 minutes with steam
Quick Breads
Muffins
Plain Muffins
IngredientsU.S.Metric%
Pastry Flour 10 oz 400 g 100
Sugar 5 oz 150 g 50
Baking powder .60 oz 18 g 6
Salt .12 oz(1.5 tsp) 3.75 g 1.25
Eggs, beaten 4 oz 90 g30
Milk 7 oz 210 g70
Vanilla extract .25 oz 7.50 g 2.5
Butter or shortening, melted 4 oz 120 g40
Total weight1 lb 15 oz999.25 g299%
Mixing
Muffin Method
Panning
Grease and flour muffin tins. Fill tins one-half to two-thirds full. Exact weight depends on pan size.
Baking
400*F (200*C) for 20 – 30 minutes
Variations
Raisin spice muffins
IngredientsU.S.Metric%
Raisins 2 oz 60 g 20
Cinnamon .04 oz (.5 tsp) 1.25 g .4
Nutmeg .02 oz (.25tsp) .625 g .2
Add raisins, cinnamon and nutmeg to dry ingredients.
Blueberry Muffins
IngredientsU.S.Metric%
Blueberries 4 oz 12 g 40
Fold blueberries to finished batter.
Corn muffins
IngredientsU.S.Metric%
Pastry flour 6.5 oz 200 g 65
Cornmeal 3.5 oz 100 g 35
Adjust flour as listed above.
Sweet Dough
Choose one of the following:
- Filled coffee cake ring
- Cinnamon sweet buns
- Sweet rolls – any shape
The dough is provided (1 lb) use all of the dough.
Focus on uniform shape and weight.
- Proof
- Bake: 375*
- Glaze, do not ice.
Cookies
Bag cookies
Butter Tea Cookies
IngredientsU.S.Metric%
Butter 6 oz167.5 g67
Granulated sugar 3 oz 82.5 g33
Confectioners sugar 1.5 oz 42.5 g17
Eggs 2.25 oz 62.5 g25
Vanilla extract .08 oz(.5 tsp) 2 g .09
Cake flour 9 oz 250 g100
Total weight 21.5 oz607 g242%
Mixing
Creaming Method
Makeup
Bagged method. Make small cookies about the size of a quarter, using a plain tube or star tip. Bag out onto ungreased or parchment-lined baking sheet.
Baking
375*F (190*C) for 10 minutes
Cake Decorating
Decorate according to the order form.
Cake order form
Customer Name: Ms Jones
Phone number: 425-4545
Day wanted: Thursday
Time wanted: 4:00 pm
Size: small round
Icing: Better crème
Colors: white icing, yellow roses
Flower type: Spray of roses
Inscription: Happy Birthday Constance
Special instructions:
- Scale no more than 3 lbs of better cream for icing
- Butter cream may be used for flowers and writing
- Piped border of your choosing
- Script lettering for the inscription
- Additional decorations at your own risk
Pate a Choux
Choux Petits Fours
Éclair Paste
IngredientsU.S.Metric%
Milk8 oz250 g133
Butter4 oz125 g67
Salt .08 oz (.5 tsp) 2.5 g 1.5
Bread flour6 oz187.5 g 100
Eggs10 oz312.5 g167
Total weight28 oz 877.5 g468%
Mixing
Pate a choux method
Makeup
Bagged method. Make petits fours in desired shapes and sizes.
Baking
425*F (220*C) for 10 minutes then reduce the heat to
375*F (190*C) to finish and set the structure.
Display
Fill as desired and garnish appropriately 12 servings. Display on serving platter.
Pie and Pie Pastry
Baked pie and Crust
Pie Dough
IngredientsU.S.Metric%
Pastry flour1 lb 4 oz500 g100
Shortening 13 oz325 g 65
Water, cold 5 oz125 g 25
Salt .4 oz (2 tsp) 10 g 2
Sugar 1 oz 25 g 5
Total weight2 lb 7 oz985 g197%
Mixing
Mealy pie dough method
Makeup
Scale dough for two separate crust. One will be filled and one will be blind baked.
Baking
425*F (220*C) for 10 minutes then reduce the heat to
350*F (175*C) to finish and set the filling.
Custard Pie Filling
Yield: one 9 inch pie
IngredientsU.S.Metric
Eggs8 oz225 g
Sugar4 oz112 g
Salt¼ tsp 1 g
Vanilla extract.25 oz (1 ½ tsp) 7.5 ml
Milk1.25 pt600 ml
Nutmeg¼ -1/2 tsp.5 -.75 g
- Combine the eggs, sugar salt, and vanilla and blend until smooth.
- Stir in the milk.
- Fill pie shell with custard and sprinkle tops with nutmeg.
- Bake for 20 – 30 minutes or until set.
SkillsUSA
Commercial Baking Contest
Tools, Equipment and Supply List
Spring scale – 5lb
5 quart mixer – if you have extra bowls please feel free to bring them
Mixer attachments – dough hook, wire whip and paddle
Half size sheet pans(6 each)
12 count muffin pan
Rubber spatula
#12 disher
Measuring spoon set
Pastry bags – 8 each (12 inch), you may bring more
Pastry tips – large and small, round and star, you may bring others
Cake stand – decorating
Offset spatula – cake decorating
Palette knife
Bowl scrape
Rose tip
Leaf tip
Rose nail
2 quart sauce pot
Wooden spoon
3 quart ss mixing bowl
12” display/serving platter – 1 , other display trays will be provided
2 pie pans
Rolling pin
Bench brush
Grease brush
Pocket thermometer
Timer
Hot pads
Side towels
Sanitation buckets
Bus tubs – 2
Dress Code: Contestants should wear whites, apron, hair cover, and leather closed-toe shoes. Chef hats will be provided.