soalan pra kelayakan (2.5 jam) - skills · pdf filetahun 2015 (cooking) soalan pra kelayakan...

PERTANDINGAN WORLDSKILLS MALAYSIA KATEGORI BELIA (WSMB)

TAHUN 2015

( COOKING )

SOALAN PRA KELAYAKAN (2.5 JAM)

PERINGKAT PRA-KELAYAKAN

JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

WSMB 2015

2

Lampiran 1

JPK/SB01

TRADE 34 – COOKING

A. The test project consists of only practical work in the Cooking trade;

B. The theoretical knowledge is limited to that necessary to correctly complete the practical

application of the project.

Duration of the test project is 5 hours. That include all competition activity in the

kitchens/ preparation time;

Information/ instruction periods and lunch from the organization is not included in this

time;

Time Session 1:

8.30am – 8.45am – Briefing by chief judge

9.00am – 11.30am – Start – MODULE 1– Finger Food (2.5 hours)

11.30am – 12.00pm – Presentation – Finger Food (30 minutes)

12.30pm – Cleaning & Final Briefing

Time Session 2:

2.30pm – 2.45pm – Briefing by chief judge

3.00pm – 5.30pm – Start – MODULE 1– Finger Food (2.5 hours)

5.30pm – 6.00pm – Presentation – Finger Food (30 minutes)

6.30pm – Cleaning & Final Briefing

The competitor will use his own equipment and tools as long as the work station is

secured;

Serving Plate provided by Shop Master

No pre- preparation ( mise- en place) is allowed; all cooking and preparation

must be done on competition durations

All food will be presented on time. (any dishes served later than 5 minutes from

the actual timing will be disqualified)

All ingredients to be brought by competitor. Only HALAL ingredients are allowed

Competitors should take care not to waste any food.

A helper will be assigned to each candidate and only allowed to handle dirty dishes.

Rules for this will be presented and shall be followed.

C. The participant must construct the menu based on the ingredients provided by the Shop

Master.

WSMB 2015

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WORLDSKILLS MALAYSIA BELIA PRA- KELAYAKAN 2015

JUDGING RULES

Agreements :

All judges shall agree on all details before the competition starts.

Rating scores as follows (max point):

Hygiene and Safety 10 points

Wastage & Service Time 10 points

Quality Product Produced & Organization Skills 10 points

Correct Serving Temperature & Kitchen Skills 10 points

Taste 40 points

Presentation 20 points

Total Max Points 100 points

Weighting point as follow:

Perfect 10 points

Very Good 9 points

Good 8 points

Rather Good 7 points

Sufficient 6 points

Weak 5 points

Insufficient 4 points

Main raw material that is presented from the “ menu” in each course, shall at least be 60% part

of the course (example: I f the menu says Halibut with vegetables and potatoes, the Halibut shall

at least be 60% of the total product).

The jury decision is final

WSMB 2015

4

WORLDSKILLS MALAYSIA BELIA PRA-KELAYAKAN 2015

Competitor No:

ASSESMENT

CRITERIA

WEI GHTI NG

MAXI MUM

MARKS

A. HYGIENE Personal & Work Station 10 POINT

B. PREPARATION

Wastage & Service time 10 POINT

Quality of Product Produced &

Organization Skills

10

POINT

Correct serving temperature &

Kitchen skills

10

POINT

REMARKS

TOTAL

40 POINT

34 Trade No : Form No :

1

WSMB 2015

5


Competitor No:

ASSESMENT CRITERIA WEI GHTI NG

MAXI MUM MARKS

D. PRESENTATION Dish meets criteria (correct elements,

size portion size)

5 POINT

Clean Plates

(no spills, finger prints etc)

5 POINT

Visual Appeal

(colors, balance beauty of each item)

5 POINT

Style & Creativity

(creativity and style of each item)

5 POINT

E. TASTE Combined Harmony

(harmony of chicken liver and quail,

unique flavor of cheese and seafood)

15 POINT

Texture

(softness of cheese, texture of quail

and each vegetables)

15 POINT

Individual Flavors

(its own flavor, adequate harmony of

taste according to description)

10 POINT

60 POINT

34 Trade No : Form No :

2

WSMB 2015

6

WORLDSKILLS MALAYSI A BELIA PRA- KELAYAKAN 2015

A. The Competitor has to carry out, independently, the following tasks: Preparing,

cooking, making and dressing of:

1. Cold and hot appetizers

2. Production of sauces

3. Fish and shell fish dishes

4. Hot and cold dishes of meat/ poultry

5. Trimmings and garnishing

6. Potato and vegetable dishes

7. Salads

8. International standard dishes

B. The appropriate tasks are :

1. Availability of the material (mise en place)

2. General preparations, preparation of ingredients, preparation of dishes, carving and

dressing, clearing and keeping clean the working area

3. Getting the raw material ready, appropriate storing of food

4. Getting ready the necessary cooking utensils etc.

5. Preparing and slicing of potatoes and vegetables

6. Boning, cutting and filleting of fish

7. Trussing and cutting poultry

8. Preparing broth, sauce, stuffing, trimmings, dough, butter, custards, etc.

9. Preparing appetizers, fish, dishes, shellfish, meat and poultry, vegetables, salad and

desserts.

10. Preparing, arranging and garnishing cold dishes

11. Carving, arranging and garnishing of meat/ poultry dishes

12. Preparing recipes

13. Ingredients and quantities according to the tasks required

WSMB 2015

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D. Competitors are allowed to use books as reference during working hours

throughout the competition

E. Materials:

1. All necessary raw ingredient must be brought by candidate/ competitor

2. Competitors are not allowed to take with them flavorings or additives (food coloring

etc.)

3. The prepared dishes must be arranged expertly and pleasantly on the plates made

available.

4. All ingredients compulsory as of HALAL sources

WSMB 2015

8


Time

2.5

hours

FI NGER FOOD /

DESSERT Skill 34

Description

Module 1 : Finger Food

Prepare Finger Food

2 varieties x 5 items (hot or cold)

10 pieces of SEAFOOD with Pastry lined item

10 pieces of POULTRY with Terrine lined item

All pieces in 2 bites size portion

All pieces should not more than 25g each

Present in 2 platters

5 pieces of each varieties on a platter

Total of 10 pieces on each platter

Garnish of own choice

Main Ingredients

- Prawn

- Chicken Breast

- Cheese – Cheddar

WSMB 2015

9

Service Details Finger Food – Present on two platters

Each of platters consist of 10 pieces

(5 pieces Seafood, 5 pieces Poultry)

Main

ingredients

required

The following ingredients must be included in

Finger Food – Prawn, Cheese and Chicken breast

Special

equipment

service spoon, ramekins, shooter glass, skewers etc.

are not allowed.

WSMB 2015

1

WORLDSKILLS MALAYSI A BELIA

2015

LIST OF INGREDIENTS PROVIDED BY THE ORGANIZER PER PERSON

NO. OF COMPETITORS : 149

BIL

INGREDIENT

QTY

UNIT

1 Flour – strong 300 g

2 Egg – whole 5 nos

3 Castor sugar 200 g

4 Brown sugar 100 g

5 Cream 400 ml

6 Butter – unsalted 100 g

7 Soda bicarbonate 10 g

8 Strawberry – whole 6 pcs

9 Raspberry – whole 15 pcs

10 Orange – whole 1 pcs

11 Lemon – whole 1 pcs

12 Red plum – whole 2 pcs

13 Mint leaf 10 g

14 Gelatin powder (halal) 15 g

15 Mango – semi ripen 1 no

16 Salt 20 g

17 Almond – whole 12 pcs

18 Pistachios – whole 50 g

19 Walnut – whole 12 pcs

20 Cooking oil – corn 200 ml

BIL

INGREDIENT

QTY

UNIT

1. Scallops 10 pcs

2. Tiger prawn 10 pcs

3. Salmon – fillet 200 g

4. Chicken breast 2 nos

5. Chicken liver 80 g

6. Quail – whole cleaned 3 pcs

7. Garlic whole 1 nos

8. Shallots 3 nos

9. Tomato - Cherry 6 nos

10. Capsicum – red 1 nos

11. Capsicum – yellow 1 nos

12. Red Plum 2 nos

13. Asparagus 6 pcs

14. Parsley – English 20 g

15. Coriander leaf 20 g

16. Cooking Cream 300 ml

17. Cooking oil – Corn 200 ml

18. Cooking oil – Olive 200 ml

19. Cheese – Cheddar 100 g

20. Lemon – whole 1 nos

21. Vinegar – white, distilled 100 ml

22. Leek 1 nos

23. Carrot 1 nos

24. Celery 1 stalk

25. Salt 20 g

26. White pepper powder 10 g

27. Black pepper – crushed 10 g

28. Thyme – Fresh 5 g

29. Rosemary – Fresh 5 g

30. Mint Leaf – Fresh 5 g

31 UHT Milk 500 ml

31. Fresh Mlik 500 ml

32. Butter 250 g

33 Fresh Potatos 10 pcs

WSMB 2015

1

PERTANDINGAN WSMB 2015 SENARAI PERKAKAS DAN PERALATAN UMUM

(Disediakan oleh Penganjur)

PERINGKAT: PRA-KELAYAKAN

Lampiran 2

JPK/SB02

BIDANG KEMAHIRAN : COOKING

BILANGAN PESERTA : 149

Bil.

Mesin/Peralatan Dan Peralatan Gunasama

Kuantiti

Untuk

Seorang

Jumlah yang diperlukan

Anggaran

Kos

01 4 Stove Burner with Oven 1 unit 8 units

02 Door Refrigerator 1 unit 8 units

03 Door Freezer Share 8 units

04 Salamander Share 8 units

05 Mincer Share 2 units

06 Combi Oven Share 3 units

07 SS Work Table 1 unit 8 units

08 SS Sink 1 unit 8 units

09 Slicer Share 2 units

10 Deep Fat Fryer Share 1 unit

11 Mixer (Kitchen Aid) 1 unit 8 units

1

WSMB 2015

PERTANDINGAN WSMB 2015 SENARAI BAHAN, PERKAKAS DAN PERALATAN TANGAN

(Dibawa sendiri oleh Peserta)

Lampiran 3

JPK/SB03




Bil. Senarai Bahan, Perkakas dan Peralatan Kuantiti

seorang

01 Knife Set 1 set

02 4 types of cutting boards ( blue, white, green, red) 1 set

03 Cooking Pots and Pans 1 set

04

05

Stock Pot

Electric and Hand Blender

1 set

1 set

06 Heat proof plastic spoon 1 set

07 Spatula 1 set

08 Mixing Bowl 1 set

09 Plastic Wrapper 1 ROLL

10 Mise en place (Plastic containers) 20 pcs / person

1

WSMB 2015

PERTANDINGAN WSMB 2015

KEPERLUAN FIZIKAL DAN PERSIAPAN TEMPAT



Lampiran 4

JPK/SB04



Bil.

Keperluan Fizikal dan Persiapan Tempat

Kuantiti

01. Table and chairs for judging

4 set

02.

Work Space allocation – following as provided by the

organizer

4 m x 3.5 m

03. White board dan white board pen

2 set

04. Jam dinding

2 unit

05. Masking Tape

As needed

06. Notice Board

1 set

07. Clip fail – Judges

12 sets

08. Calculator

12 sets

09. Stationary

As needed

1

WSMB 2015

PERTANDINGAN WSMB 2015

KEPERLUAN PEGAWAI SOKONGAN



Lampiran 5 JPK/SB05



Bil.

Pegawai Sokongan

Bilangan

1 Penyelaras Tapak 1

2 Pembantu Bengkel 3

3 Pembantu Am 7

soalan pra kelayakan (2.5 jam) - skills · pdf filetahun 2015 (cooking) soalan pra kelayakan...

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