The Skills Arena Supporting the Andrew Fairlie Scholarship and HIT Scotland
Wednesday 8th march 2023
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JC3 |
Chicken for Saute | Heat 1 | 09:15 - 09:45 30 minutes will be allowed to prepare and present 2 whole chickens suitable for a sauté dish e.g. Poulet Sauté Marengo The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock. |
| JC3 |
Chicken for Saute | Heat 2 | 10:00 - 10:30 30 minutes will be allowed to prepare and present 2 whole chickens suitable for a sauté dish e.g. Poulet Sauté Marengo The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock. |
| JC3 |
Chicken for Saute | Heat 3 | 10:45 - 11:15 30 minutes will be allowed to prepare and present 2 whole chickens suitable for a sauté dish e.g. Poulet Sauté Marengo The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock. |
| JC5 |
Vegetable Preparation | Heat 1 | 11:30 - 12:15 45 minutes will be allowed to prepare and present the following cuts of vegetables: A. 60gms julienne of carrot B. 60gms brunoise of swede C. 60gms paysanne of carrot D. 60gms jardinière Competitors to supply their own ingredients and equipment. Judges are looking at the competitor’s knife skills, no mandolin or cutting aids to be used. All vegetables may be brought in washed and peeled but not cut or shaped. For sizes shapes and cuts please use Le Repertoire de la Cuisine for reference. |
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JC4 |
Fish Preparation | Heat 1 | 12:30 - 13:00 30 minutes will be allowed to fillet 1 flat fish and 1 round fish of your choice. All fish and equipment needed to be supplied by the competitors. You will be judged on the following points, Maximum edible flesh on the fillets, minimum edible flesh on the bones, good working practices, pin boned scaled etc. hygienic practices and knife skills. The finished products must be presented along with the bones and any trimmings. |
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JC5 |
Vegetable Preparation | Heat 2 | 12:30 - 13:15 45 minutes will be allowed to prepare and present the following cuts of vegetables: A. 60gms julienne of carrot B. 60gms brunoise of swede C. 60gms paysanne of carrot D. 60gms jardinière Competitors to supply their own ingredients and equipment. Judges are looking at the competitor’s knife skills, no mandolin or cutting aids to be used. All vegetables may be brought in washed and peeled but not cut or shaped. For sizes shapes and cuts please use Le Repertoire de la Cuisine for reference. |
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OC6 |
Lamb Challenge French Trim Rack of Scotch Lamb | 13:30 - 14:00 30 minutes to butcher 2 best ends of lamb. The skills test will be to remove the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 best end of lamb to be French trimmed to a 6-bone rack, the other to be presented as removed from the chime bone. Competitors will be expected to remove the bark from the back of the best ends and then remove the 7 bone racks cleanly from the bone with a saw. Bones will be inspected for poor butchery. The rack of lamb that is being French trimmed should have minimal fat covering left over the eye of the meat, bones carefully cleaned and of equal size making sure the sinew has been removed. Both racks and the trimmings to be presented on a tray for inspection. |
| JC3 |
Chicken for Saute | Heat 4 | 13:30 - 14:00 30 minutes will be allowed to prepare and present 2 whole chickens suitable for a sauté dish e.g. Poulet Sauté Marengo The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock. |
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Royal Thai Culinary Arts Fruit and Vegetable Carving LIVE DEMO | 14:15 - 15:00 Let's take a journey to Thailand. We have very useful tips on professional food presentations. Experience fascinating 'Royal Thai Culinary Arts fruit and vegetable carving' at ScotHot Skill Theatre 'LIVE DEMO' Date: 8th March, at 2.15 pm. Executive chef Rujira(Ru) Herd will reveal her techniques of fruit carving for the trade that she teaches her top flight clients from around the world. Learn how to carve fruit and the materials used and how to achieve finesse and exquisite results. Rujira(Ru) Herd is an executive chef and is course director at the Krua Thai Cookery School in Edinburgh and with 25 years teaching practice has vast experience of both Thai cookery and fruit carving in the training of high calibre chefs and amateurs from around the world. The School concentrates on the secrets of Traditional Thai culinary arts. Ru once worked at the Waldorf Astoria Edinburgh - The Caledonian hotel and later worked for Hilton's International presidents where she worked as a specialist Thai chef to present ' WORLD CLASS THAI CUISINE' for international board meetings and the late world renowned chef Albert Roux. Visit the School every year during the Edinburgh Fringe Festival at Venue 376. where we offers cookery workshops. More info: www.kruathai.co.uk Tel: 0131 664 3036
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| JC4 |
Fish Preparation | Heat 2 | 15:15 - 15:45 30 minutes will be allowed to fillet 1 flat fish and 1 round fish of your choice. All fish and equipment needed to be supplied by the competitors. You will be judged on the following points, Maximum edible flesh on the fillets, minimum edible flesh on the bones, good working practices, pin boned scaled etc. hygienic practices and knife skills. The finished products must be presented along with the bones and any trimmings. |
| JC4 |
Fish Preparation | Heat 3 | 16:00 - 16:30 30 minutes will be allowed to fillet 1 flat fish and 1 round fish of your choice. All fish and equipment needed to be supplied by the competitors. You will be judged on the following points, Maximum edible flesh on the fillets, minimum edible flesh on the bones, good working practices, pin boned scaled etc. hygienic practices and knife skills. The finished products must be presented along with the bones and any trimmings. |
Thursday 9th march 2023
| JC3 |
Chicken for Saute | Heat 5 | 10:00 - 10:30 30 minutes will be allowed to prepare and present 2 whole chickens suitable for a sauté dish e.g. Poulet Sauté Marengo The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock. |
|
JC6 |
Roll Design & Shaping | Heat 1 | 10:45 - 11:15 30 minutes will be given to shape 8 x 40gms rolls (4 types 2 of each) and one 400gms loaf ready for baking. Competitors to supply own dough. |
| JC6 |
Roll Design & Shaping | Heat 2 | 11:30 - 12:00 30 minutes will be given to shape 8 x 40gms rolls (4 types 2 of each) and one 400gms loaf ready for baking. Competitors to supply own dough. |
|
JC4 |
Fish Preparation | Heat 4 | 12:15 - 12:45 30 minutes will be allowed to fillet 1 flat fish and 1 round fish of your choice. All fish and equipment needed to be supplied by the competitors. You will be judged on the following points, Maximum edible flesh on the fillets, minimum edible flesh on the bones, good working practices, pin boned scaled etc. hygienic practices and knife skills. The finished products must be presented along with the bones and any trimmings. |
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OC8 |
Napkin Folding – a Variety of Six Folds | 13:00 - 13:30 30 minutes will be allowed to create and present 6 different napkin folds. Make 2 for private dining, 2 for busy restaurants, 2 for banqueting service. Each fold must be clearly labelled. All napkins and accessories to be supplied by the competitor |
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OC9 |
Cocktail Mixology | 13:00 - 13:30 Competitors are asked to make two vibrant drinks taking into consideration seasonality and colour. Put your own personality on a new drink using 5 ingredients maximum, one has to be a fruit based Non-alcoholic mocktail and the other is of the competitors choice. The judges will be looking for creativity and some theatre in the production of the cocktails and the presentation. Four glasses of each have to be produced. Competitors must supply all their own ingredients, glasses and props. |
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JC5 |
Vegetable Preparation | Heat 3 | 13:45 - 14:30 45 minutes will be allowed to prepare and present the following cuts of vegetables: A. 60gms julienne of carrot B. 60gms brunoise of swede C. 60gms paysanne of carrot D. 60gms jardinière Competitors to supply their own ingredients and equipment. Judges are looking at the competitor’s knife skills, no mandolin or cutting aids to be used. All vegetables may be brought in washed and peeled but not cut or shaped. For sizes shapes and cuts please use Le Repertoire de la Cuisine for reference. |
