Baking and Pastry - State Competition
Baking and Pastry - State Competition
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BAKING AND PASTRY
2. Participants will have 3 hours organize work area, obtain supplies, adapt the time management
plan, and prepare the required products according to recipe specifications. All food preparation
should be done within the allotted time (i.e. pre-chopped, pre-sliced, or pre-prepared food not
commercially manufactured are not permitted; knife work, marinating, food prep and any
cooking/baking must take place during the designated food preparation time).
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Baking and Pastry Specifications (continued)
Uniform, Jewelry and Clean and appropriate uniform including professional chef attire (chef coat/jacket; industry pants or
Personal Hygiene commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made
with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate). No additional
jewelry, with the exception of a watch, is allowed. Facial hair is permitted if appropriate covering is
used. Hair is properly restrained with hairnet if hair extends past the neck line. Minimal makeup, no
cologne or nail polish. Acceptable graphics on the Culinary Arts uniform include the FCCLA logo,
school, chapter, or state name or logo, and individual name. No additional logos are permitted. If
required, additional logos may be covered with white cloth tape.
Workstation is kept neat, clean and organized in a safe and sanitary manner. Hand washing is done
Safety and Sanitation frequently. Food contact surfaces are cleaned and sanitized frequently. Proper knife safety is
demonstrated and small equipment is handled properly, according to industry standards. Complete final
cleanup and return supplies after event within designated time period. Baked goods internal
temperature is taken at center to reach required/desired food temperature.
Product Production
Participants will have 3 hours to prepare food products. Participants should be proficient in the preparation of all required
food products. Participants will demonstrate industry standards in the use of equipment, tools, and techniques.
Participants will follow directions and recipes to prepare food products that meet industry standards for appearance and
taste. The participants will present all items for evaluation at the end of the 3 hour period. There will be no extra time
allowed to complete preparation. All work must stop at the 3 hour time limit.
Equipment, Tools, Use proper equipment, tools, products, vocabulary, and techniques in the preparation of required
and Techniques items, including the use of scales for measuring ingredients and equal division of dough and batter.
Timeline Timeline is used and is accurate.
Mise en Place Work effectively and display organizational skills. Mise en place is well executed.
Product Appearance Products have appropriate color and doneness, are properly shaped and have visual appeal.
Product Consistency Size, shape, and/or color of products meet or exceed industry expectations. Correct amount (yield) of items
has been produced.
Baking Principles and Follow directions of recipes in proper sequence to demonstrate correct baking principles.
Techniques
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Baking and Pastry
STAR Events Point Summary Form
1. Make sure all information at top is correct. If a student named is not participating, cross their name(s) off. If a team
does not show, write “No Show” across the top and return with other forms. Do NOT change team or station
numbers.
2. At the conclusion of evaluation, verify evaluator scores and fill in information below. Calculate the final score and ask
for evaluators’ verification. Place this form in front of the completed rubrics and staple all items related to the
presentation together.
3. At the end of competition, double check all scores, names, and team numbers to ensure accuracy. Sort results by team
order and turn in to the Lead Consultant.
4. Check with the Lead Consultant if there are any questions regarding the evaluation process.
Evaluator 1__________ Evaluator 2__________ Evaluator 3__________ Adult Room Consultant__________ Event Lead Consultant__________
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BAKING AND PASTRY
Rubric
Name(s) of Participant
___________________________________________________________________________________________________
QUICK BREAD
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Items are a slightly too light or Slight color variance, good crust, Exceptional color and doneness, with
Appear to be either under too dark in color. Crust appears shape is visually appealing proper crust and crumb, visually
baked or burnt to be too soft appealing
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is
inconsistent. Incorrect yield inconsistent. Correct yield consistent. Correct yield exceptional and meets or exceeds
industry expectations. Correct yield
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product over or under mixed, Product overmixed, tough or Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of with tunnels standards for quick bread
ingredients preparation
CHOUX PASTRY
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Items are a slightly too light or Slight color variance, shape is Exceptional color and doneness, with
Appear to be either under too dark in color. Lacks visual good and visually appealing excellent shape and is visually
baked or burnt appeal. appealing
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is
inconsistent. Incorrect yield inconsistent. Correct yield consistent. Correct yield exceptional and meets or exceeds
industry expectations. Correct yield
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product under or overmixed, Product mixed correctly, but Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of ingredient proportions not standards for choux pastry
ingredients correct
COOKIE
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Appear Items are a slightly too light or Slight color variance, good crust, Exceptional color and doneness,
to be either under baked or burnt too dark in color. shape is uniform properly shaped and visually appealing
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is exceptional and
inconsistent. Incorrect yield inconsistent. Correct yield consistent. Correct yield meets or exceeds industry expectations.
Correct yield
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Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product over or under mixed, Product mixed correctly, but Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of ingredient proportions not standards for cookie preparation
ingredients correct
SHAPED YEAST BREAD
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Items are a slightly too light or Slight color variance, good crust, Exceptional color and doneness,
Appear to be either under too dark in color. Crust appears shape is visually appealing, but properly shaped, visually appealing
baked or burnt to be too soft or tough cracks or blisters
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color shows Size, shape and/or color is Size, shape and/or color is
inconsistent. Incorrect yield few inconsistencies. Correct consistent. Correct yield exceptional and meets or exceeds
yield industry expectations. Correct yield
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product over or under mixed, Product mixed correctly with Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of adequate rising time standards for shaped yeast bread
ingredients, incorrect rising time preparation
Evaluator’s Comments – include two things done well and two opportunities for improvement:
TOTAL
(90 points possible)
Evaluator #
Evaluator Initial
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BAKING AND PASTRY
Time Management Plan
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Baking and Pastry Time Management Plan (continued)
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