Commercial Baking

Bakery Formulas

For the

SkillsUSA CA

Regional Commercial Baking Contest

Post-Secondary Division

For Distribution

2017-2018

The Test

Contestants will prepare a total of four products selected by the Commercial Baking Technical Committee from the following categories

StandardThe 2017-2018 Test

Quick bread (no yeast) 1. Pumpkin Bread

Cake Decorating2. Decorated Cake

Pie Crust Pastry3. Fluted Edge and Lattice Top

Cookies 4. Butter Tea Cookies

*Competitors will be given 10 minutes before start time to set up

DO NOT BEGIN SCALING OR MIXING BEFORE START TIME

*Competitors will be given 1½ hours to complete the contest

*Resume required

*Written test will NOT be given at the Regional level

*If contestant leaves before clean-up is complete and final roll call is taken, contestant will be disqualified from the competition

1.Quick Bread

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Commercial Baking

Pumpkin Bread

8 oz flour

1 tsp baking soda

¾ tsp salt

1 tsp cinnamon

¼ tsp baking powder

½ tsp cloves

8 ¾ oz sugar

4 oz oil

2 eggs

1/3 c water

8 oz pumpkin

Procedure: Muffin Method

  1. Portion batter into 1 lbs. loaf pan(s)
  2. Bake at 375o until done
  3. Once cool, present in pan(s)

Judging Criteria

  1. External appearance
  2. Color, shape, consistency of size, volume
  3. Internal appearance
  4. Crumb, structure
  5. Taste
  6. Flavor, mouth feel, texture, after-taste, moisture

2.Cake Decorating

Each student will be provided a one 9” X 13” quarter sheet cake:devil’s food and white frosting.

(Competitors may bring cake box to take product home after contest judging)

Cake Order

Customer Name: Ms. Sarah Smith Phone: 800-867-5309

Day Wanted: Sunday

Time Wanted: 8:00AM

Size: 9” X 13” quarter sheet cake; Split into two each1” cakes and filled

Icing: Whipped non-dairy frosting (Pastry Pride)

Filling: Whipped non-dairy frosting

Colors: Light yellow roses, light yellow inscription and light green leaves, light blue border (shell)

Border: Shell border top and bottom

Flower Type - Roses: Total of three each light yellow roses with leaves / Spray of 3 roses with leaves

Inscription: Light yellow: Happy Birthday Mary Ann

Special instructions:

  1. Use whipped topping for frosting the cake. Scale no more than 1½ lb
  2. Use provided buttercream for roses ONLY*

*leaves may be made with leftover buttercream or whipped topping

  1. DO NOT comb sides

Judging Criteria

  1. Frosting
  2. Thickness, symmetry, smoothness
  3. Border
  4. Size, uniformity of design
  5. Inscription
  6. Color, spacing, legibility, spelling, size
  7. Roses
  8. Color, size, uniformity, placement
  9. Cake Layers
  10. Uniform thickness of cake layers and frosting

3. Pie Crust Pastry

Flaky Pie dough

8 ozall purpose flour

3/8 tsp salt

5 oz shortening, cold

3-4 oz water, cold

1 egg for egg wash

Procedure: Rubbed Dough

  1. Flaky pie dough method
  2. Divide dough in half, wrap, label and refrigerate at least 30 mins before rolling out
  3. Use one portion to line a pie tin and flute the top edge—DO NOT BAKE
  4. Use second portion to create a lattice top
  5. Egg wash and bake lattice top on parchment lined sheet pan, present on same pan for judging

Judging Criteria

  1. Unbaked crust
  2. Thickness of bottom crust
  3. Fluting uniformity-design, height and thickness
  4. Baked lattice crust
  5. Flavor
  6. Flakiness
  7. Color
  8. Design

4.Butter Tea Cookies

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Commercial Baking

Butter Tea Cookies

2 ¾ oz butter

2 ¾ oz shortening

2 ¾ oz sugar

1 ½ oz powdered sugar

1 egg

½ tsp vanilla

8 ¼ oz cake flour

Procedure: Creaming Method

  1. Use creaming method to create batter
  2. Bag batter, use star tip to pipe / create 1-inch (quarter sized) round cookies
  3. Bake at 375o until light golden brown
  4. Once cooled, present on white plates that are provided

Judging Criteria

  1. External appearance
  2. Color, shape, volume, consistency in size and thickness
  3. Internal appearance
  4. Crumb, structure
  5. Taste
  6. Flavor, mouth feel, texture, after-taste, moisture

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