Test Project

Cooking

Submitted By:
Mr. Budiman Bistari MY
Mr. Alberto Sibuea ID
Mr. Chhun Monyrath KH
Mr. Sor Sam Ang KH
Mr. Soe Thu MM
Mr. Ye Min Thein MM
Ms. Mary Kristine Iris Pasion PH
Ms. Flora Lam SG
Mr. Wong Wai Kay SG
Mr. Jutuporn Juengmeesuk TH
Mr. Tuong Minh Ngoc VN
Contents
Introduction....................................................................................................................................................... 4
Description of project and tasks........................................................................................................................ 5
Glossary......................................................................................................................................................... 12
Appendix 1...................................................................................................................................................... 14
Coommon table ingredients................................................................................................................................................ 14
Appendix 2...................................................................................................................................................... 15
Ingredient list for ordering................................................................................................................................................... 15
Equipment, machinery, installations and materials required...........................................................................20

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Introduction to Test Project documentation
A. This test project consists of only practical work in the Cooking Trade.
B. Duration of the test project is 16 hours. This includes all competition activities in the kitchen and preparation
time.
C. The information and instruction periods as well for lunch break are not included in the preparation time.
D. All raw ingredients will be provided by Shop Master / Organiser.
E. The Final Food Order List must be send to Shop Master / Organiser 1 month before the competition.
F. Only food stuff or raw materials provided by shopmaster are allowed to use during the competition.
G. All ingredients compulsory as of HALAL sources
H. No pre-preparation (mise-en place) is allowed; all cooking and preparation must be done on competition
durations.
I. Competitors should take care not to waste any food.
J. Decoration for display after the competition are allowed but will not be judged.
K. Each competitor will need to bring his/her own equipment and tools as long as the work station is secured.
L. All competitors shall produce standard recipes for test project throughout the competition.
M. Daily lunch break is mandatory and all work has to be stopped & all electrical & gas must be turned off
N. An assistant will assist to clean the dirty dishes including pots and pans during the preparation period.
However at the end of the day, all competitors will be responsible to clean and tidy up their work station. The
Chief Judge will finally check the cleanliness of each work station.
O. The Competitors must deliver all their dishes by themselves to the judging room.
P. All food should be presented on time. Any dishes served later than 5 minutes from the actual timing (15
minutes service Window) will be disqualified and not be tasted by the presentation & tasting jury.
Q. Plates will be provided by Shop Master / Organiser. The list of plates will be provided as per required in each
module and the list will be confirmed and made available C-5.

Contents
Module 1 6 hours
Module 2 4 hours
Module 3 6 hours

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Description of project and tasks
Module 1 - 6 hours total – Afternoon Tea
6 hours kitchen time in total includes parts A and B
C1 Part A Vegetarian Canapés Skill 14
Description Prepare Canapés (two bite size max) with a total of 24 pieces.
 Two(2) varieties x twelve(12) portions = 24 pcs total on 2 platters
 One(1) Variety containing a PUMPKIN VEGETARIAN item plus One(1) Asian Herb
 One(1) Variety containing a CHEESE item
 Six(6) pieces of each variety to be served on a platter & a total of twelve(12) pieces on each platter
 Present on two(2) platters; can be serve HOT or COLD
 Minimum 20gm per piece to maximum 30gm per piece

 Choice of savoury pastry base for Pumpkin Variety

Service Details  Bread for Cheese Variety
 Mystery Cheese (will be announced on familiarization day)
 Minimum One(1) sauce/dressing/emulsion/reduction on every variety

Example  TWO(2) platters like this

 TWENTY FOUR(24) pieces in total

PPPPPP PPPPPP

CCCCCC CCCCCC

Main The following ingredients or components must be included in the dish:

ingredients  Bread & savoury pastry base
 Mystery Cheese (provided for 360gm max, selected by CE on Day C-2)
• Brie, Ementhal, Blue Cheese, Cheddar or Mascapone
 Pumpkin (provided for 500gm max)
 Asian Herb (to only choose one(1) from the following)
• Curry leaf, lemongrass, ginger

Basic Use ingredients from the order list

ingredients

Special No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
equipment
required

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 Module 1 - 6 hours total – Afternoon Tea
6 hours kitchen time in total includes parts A and B
C1 Part B Warm Apple Tart with Vanilla Mousse Skill 14
Description Prepare four(4) plates of your own warm Apple tart with vanilla mousse
 Total size recommendation to be min 80 grams – max 120 grams of whole plate size
 Served with minimum one(1) sauce of your choice for each plate
 Dessert to be served warm for apple tart and chilled for vanilla mousse on the same plate
 Free style edible decoration

 Four(4) plated portions to be served on a plate of 30 cm diameter

Service Details

Main The following ingredients or components must be included in the dish:

ingredients  Apple
 One(1) type of Sauce
 Vanilla mousse

Basic Use ingredients from the order list

ingredients

Special No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
equipment
required

Module 2 - 4 hours total – Casual Dining

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 4 hours kitchen time in total includes parts A and B
C2 Part A Tomato-based Mystery Seafood Potato Skill 14
Gnocchi
Description Prepare, cook and present four(4) portions of your potato Gnocchi Creation that will
include three (3) mystery seafood elements.
 Potato Gnocchi must be made by the competitor on site.
 Potato Gnocchi may be plain or flavoured.
 Potato Gnocchi can be cooked as per the competitor’s choice and must contain two (2)
vegetables of competitor’s choice.
 A sauce must accompany the dish as well as a suitable edible garnish, see below:
• Four(4) portions to be fully served with sauce
• Each plate to be served with an edible garnish
 Sauce must be made by the competitor on site with fresh tomatoes
 Gnocchi must be served on 30cm Plate
Service Details  One(1) type of Gnocchi minimum
 One(1) Crispy decoration
 Two(2) vegetables garnish of competitors choice
 Total plate size recommendation: min 90 grams – max 150 grams including Gnocchi and
Seafood
 Mystery Seafood must be visible

Main ingredients The following ingredients or components must be included in the dish:
required  The Mystery Seafood, supplied at the start of day C2 (selected by CE on Day C-2)
• Tiger Prawns, Squids, Scallops, Clams
 Fresh tomatoes
 Potatoes

Basic ingredients Use ingredients from the order list

Special equipment No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
required

Module 2 - 4 hours total – Casual Dining

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 4 hours kitchen time in total includes parts A and B
C2 Part B Main Course Mystery Fish Skill 14
Description Prepare four(4) plates of the dish Mystery Fish
 All four(4) plates to include the same two(2) vegetables, one(1) starch and one(1) sauce of
competitor’s choice.
 Served with an edible décor on each plate

Service Details  Four(4) plated portions to be served on a Main Course 32cm Plate
 Size recommendation: Min 160gm – max 200 gm for whole plate
 Mystery fish must be min 60% of whole plate

Main ingredients The following ingredients or components must be included in the dish:
 The Mystery Fish, supplied at the start of day C2 (selected by CE on Day C-2)
• Seabass, red snapper, red tilapia
 Vegetable from market list
 Starch from market list

Basic ingredients Use ingredients from the order list

Special equipment No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
required

Module 3 - 6 hours total – Fine Dining

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 6 hours kitchen time in total includes parts A, B and C
C3 Part A Cream of Vegetable soup Skill 14
Description Prepare three(3) plates of the dish “Cream of Vegetable Soup”
 Three(3) plated portions of your interpretation of the dish, served hot
 Any vegetable can be used from the order list
 Portion Size recommendation will be minimum 120 ml per plate/dish
 Each plate to be served with a garnish in the plate

Service Details  Soup to be served above 72° C

 Soup shall be served of min 120ml per person
 Soup must be served on the soup plate
 Edible freestyle garnishes
 Garnish should be served hot

Main ingredients The following ingredients must be included in the dish and will be supplied extra
 Cooking Cream
 Chicken eggs

Basic ingredients Use ingredients from the order list

Special equipment No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
required

Module 3 - 6 hours total – Fine Dining

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 6 hours kitchen time in total includes parts A, B and C
C3 Part B Chicken main course Skill 14
Description Prepare, cook and present chicken main course with side vegetables, polenta and sauce; for
three(3) persons

 One sauce on side in Sauce Boat

 Three (3) portions served with vegetables, polenta and other garnishes.
 Size recommendation: Min 120 gm – max 180 gm for whole plate
 Chicken must be min 60% of whole plate
 Free style presentation
Service Details  One(1) sauce boats on side of the plate
 Chicken should be well cooked when served
 Free style cooking technique for polenta

Main ingredients The following ingredients or components must be included in the dish:
 Chicken breast and thigh (must be boneless)
 Polenta
 Two(2) vegetables
 Min. one(1) type of sauce made from chicken bones

Basic ingredients Use ingredients from the order list

Special equipment No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
required

Module 3 - 6 hours total – Fine Dining

6 hours kitchen time in total includes parts A, B and C

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 C3 Part C Deconstructed Blackforest Cake Skill 14
Description Prepare Three(3) plates of Deconstructed Blackforest Cake
 Size recommendation to be minimum 90 grams of whole plate size
 Served with an edible decoration made from sugar on each plate
 One(1) sauce to be served on the plate

Service Details  Three(3) plated portions to be served on a 30cm Plate

Main ingredients The following ingredients or components must be included in the dish:
 Chocolate Mousse
 Dark pitted Cherry (canned)
 Dark Chocolate (56%)
 Chocolate sponge cake

Basic ingredients Use ingredients from the order list

Special equipment No service equipment, skewers, spoons, ramekins, etc. are allowed on the plate.
required

Glossary
Brunoise: A cube cut, small dice of 3mm-5mm in size, equal sides (faces) and uniform in
shape.

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Butter Sauce: A hot sauce made with butter, which can be emulsified or not.
Cake: A preparation involving a mixture of flour and sugar, sometimes with butter, eggs
and/or baking powder or yeast.
Chocolate Mousse: A chocolate, egg and/or cream set foam, with or without gelatine.
Garnish: A decorative/ornamental item, small in size, and not simply herbs, flowers or leaves.
Gratinating: A dry finishing method to create a browned crust on a dish usually by grilling with
added cheese, sauce, breadcrumbs or finely chopped nuts. There is usually evidence
of a little bubbling, blackened spots and marks.
Julienne: A strip cut, matchstick sized, 3mm-5mm in width and breadth, and 5cm-7cm in
length, equal and uniform in shape.
Low-pressure Steaming: A moist cooking method applying steam at normal atmospheric pressure (not high
pressure steaming using a pressure cooker). There is usually evidence of softening
without losing shape, and a firm-to-the-bite (al dente) texture.
Pan-frying (Poêlée): A dry cooking method using a sufficient quantity of pre-heated oil or fat in a shallow
frying pan. There is usually evidence of a crisp texture with a little residual oiliness.
Poaching: A moist gentle simmering method of cooking, covering food items either in a lot of
liquid (Deep Poaching) or sufficient liquid (Shallow Poaching), below boiling point
(70°C-90°C), usually in water, stock, milk, wine or oil, usually in a pot or saucepan
where no bubbles or very small bubbles are visible – and it never comes to the boil
(large bubbles). There is usually evidence of softening without losing shape.
PPE: Personal Protective Equipment, such as gloves and aprons.
Stuffed Pasta: A dough made from Semolina flour and eggs. When cooked it should not leak or
lose shape, and should have a firm-to-the-bite (al dente) texture.
Torné/Turned: A barrel-shaped cut, with either 5 or 7 equal sides, tapering down to 2 distinct ends.
Vegetarian Must be from vegetables, grains, beans, nuts. Cannot be mixed with any red or white
meat, seafood and fish. Dairy products and eggs can be used. Generally is basic
vegetarian dish term.
Ingredient list for Ordering
 You may choose to use as many, or as few, ingredients as you require.
 Only the pre-set prescribed quantities of ingredients will be given – nothing more, nothing less.
 You will be judged on wastage, so it is important to remember not to order more ingredients than you may
require. Think in an economic and environmentally friendly way.
 The list will be given in a separate excel sheet, which must be used by all competitors when returning the
order.
 There will also be a small amount of ingredients on the common table which will be replenished daily.
 Order list must be sent to following Email address: [email protected]
 Extra ingredients not listed on ingredients list can be requested for consideration on the ia the Chief
Expert by 4th May 2020 at 11:59PM Greenwich Mean Time (GMT). Chief Expert must reply within 5
working days (5-11 May 2020).

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  Final order list MUST be submitted by 29th May 2020 at 11:59PM Greenwich Mean Time (GMT). Late
submission will be penalized.
 The order list must contain Full name of competitor, Country Code, and e-mail address.

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Appendix 1
Common table ingredients
Available in unlimited quantities

INGREDIENTS UNIT. MAX.

COMMON TABLE    

SPICES AND PEPPERS     

FINE SALT G  
WHITE PEPPERCORN G  
WHITE PEPPER POWDER G  
BLACK PEPPER CORNS G  

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Appendix 2
Ingredients list for ordering
Available in these preset quantities

INGREDIENTS UNIT. MAX.

BUTCHERY / FISH    
WHOLE CHICKEN (1.5 - 1.8kg) each 1
DAIRY PRODUCTS    
PARMESAN CHEESE G 500
YOGURT G 250
MILK (UHT) ML 2000
DOUBLE CREAM ML 2000
BUTTER UNSALTED G 750
LARGE EGGS (60 G) EA 30
FRESH VEGETABLES    

BUTTON MUSHROOM G 500

CHERRY TOMATOES G 600
CAULIFLOWER G 1000
GREEN ASPARAGUS (US) G 400
CELERIAC G 1000
WHITE ROUND CABBAGE G 400
FRENCH BEANS (HARICOT VERTE) G 600
SPINACH, ENGLISH G 500
CARROTS G 1000
CELERY G 1000
TOMATO 60 G/PIECE G 2000
GARLIC WHOLE G 200
LEEKS G 1000
ONIONS, BROWN G 1000
ONION, RED G 1000

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YOUNG GINGER G 500
SHALLOTS G 500
FENNELL BULB G 400
PEPPER GREEN G 600
PEPPER RED G 600
PEPPER YELLOW G 600
POTATOES IDAHO, STARCHY G 1500
CHAD POTATO G 500
PUMPKIN (ROUND, LOCAL) G 1500
SWEET POTATO G 1000
ZUCHINNI GREEN G 500
ZUCHINNI YELLOW G 500
BEETROOT G 500
FRESH HERBS    
FRESH CHIVE G 50
FRESH THYME G 50
FRESH BASIL G 50
FRESH MINT G 50
FRESH DILL G 50
FRESH TARRAGON G 50
FRESH CORIANDER G 50
FRESH CHILI PEPPER (RED) G 50
FLAT PARSLEY G 50
CURRY LEAVES G 50
LEMON GRASS G 300
FRUIT    
ORANGE EA 5
PINEAPPLE G 1000
RASBERRY G 400
GREEN APPLES EA 10
STRAWBERRY G 300
BLUEBERRIES G 200
LEMON EA 12

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LIME EA 10
DRAGON FRUIT (RED) EA 2

DRY GOODS    

GELATINS/GUMS    

GELATIN SHEETS G 100

GELATIN POWDER G 60

AGAR AGAR POWDER G 100

CANNED     
KALAMATA OLIVES G 100
CAPERS G 100
DIJON MUSTARD G 150
TOMATO PASTE G 300
DARK SOUR CHERRIES (454g) TIN 2
CHOCOLATE     
COCOA POWDER (normal) G 200
CHOCOLATE DARK (56 - 58%) G 1000
CHOCOLATE WHITE (28%) G 250
MILK CHOCOLATE G 1000
DRY FRUITS     
RAISINS (BLACK) G 100
APRICOT G 100
NUTS (PASTE/FLOUR) AND SEEDS     
SLICED ALMONDS G 150
BLACK SESAME SEEDS G 100
ALMOND POWDER G 300
PISTACHIOS NUTS G 200
CASHEW NUT (RAW) G 200
VINAGER, SAUCES AND OIL     
BALSAMIC VINEGAR ML 500
WHITE VINEGAR ML 300
CORN OIL ML 3000
OLIVE OIL ML 500

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YEAST     
YEAST INSTANT G 50
BAKING POWDER G 50
SUGARS     
BROWN SUGAR G 300
CORN SYRUP G 100
CASTOR SUGAR G 2000
ISOMALT SUGAR G 300
FLOURS AND SIMILAR     
STRONG FLOUR ("00") G 2000
COUSCOUS (FINE) G 300
BREAD CRUMBS G 500
CAKE FLOUR G 1000
CORN STARCH G 150
SEMOLINA G 500
POLENTA G 500
DESICATED COCONUT G 200
SPICES    
SAFFRON G 5
VANILLA POD EA 4
FIVE SPICE G 50
CINNIMON STICK G 50
CINNAMON POWDER G 50
BAY LEAVES G 10
PAPRIKA POWDER G 50
CLOVES G 10
NUTMEG G 10
CUMIN POWDER G 10
CARDAMON SEEDS G 10
FENNEL SEEDS G 10
SEA SALT G 20

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Equipment, machinery, installations and materials required
It is expected that all Test Projects can be done by Competitors based on the equipment and materials specified in the
Infrastructure List (IL).
Competitor can only bring equipment, hand tools and utensils that are not listed in the IL.
Please be aware that it is the chef preparing the food, not the equipment. We encourage you to bring as few tools as
possible.
Competitors are allowed to bring sous vide machine. Competitors are expected to also bring along their own sous vide
bags.
According to the safety rules of the Convention Centre (competition venue), no open flame is allowed on-site, including
blow torches.
Thermomix is not allowed.
Any communication regarding bringing additional equipment, hand tools and utensils must be done via the Forum with
CE.
Competitors to note that induction cookers are used in this competition.

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