PKM Ke-21

PERTANDINGAN KEMAHIRAN MALAYSIA

(PKM) 2012


PERINGKAT PRAKELAYAKAN




BIDANG KEMAHIRAN: COOKING



SOALAN PRAKTIKAL
(4 JAM)




NAMA: ______________________________________


NO. KP: ______________________________________


JABATAN PEMBANGUNAN KEMAHIRAN
KEMENTERIAN SUMBER MANUSIA MALAYSIA
PKM Ke-21

2






DESCRIPTION OF PROJECT AND TASKS FOR COMPETITORS
The Test Project for Cooking will be carried out in rotating modular format
over one period. Total project time is 4 hours for 2 modules

All competitors should run through the two modules over one day period of
their competition two modules to be completed simultaneously in one
day

Module 1, should be completed within the time given (1 hours)

30 minutes for menu and recipe writing and to be presented immediately
to the judges after completion

For module 1, all competitors are allowed to prepare and BRING THEIR
OWN MISE EN PLACE, except for the MYSTERY INGREDIENT WHICH
WILL BE PROVIDED

Module 2, should be completed within the time given (3 hours) and to be
presented immediately to the judges after completion

For module 2, all competitors will be provided with Mango and Young
Coconut. All related ingredients to the competitors menu should be
brought by competitors

All recipes must be presented to the judges by using the official standard
recipe form provided

All the dishes must be presented in modern and creative presentation
style

Any dish served after the time frame given will be disqualified.


MODULE OVERVIEW 100%

Module 1 50% - Mystery Fish Main Course - Menu 1

Module 2 50% - Dessert (25 % Cold and 25 % Warm) - Menu 2
PKM Ke-21

3



1 DAY COMPETTON OVERVEW

DAY 1
Module 1
Module 2


Competitors Day 1

Time Hours Kitchen
1-8
Judge
Group
1
Hygie
ne

Judge
Group
2
Prepa
ration
subje
ctive
Jud
ge
Gro
up 3
Pre
para
tion
obje
ctiv
e
Jud
ge
Gro
up 4
Blin
d
Tast
ing
Jud
ge
Gro
up 5
Blin
d
Tast
ing
Judge
Group
6
Blind
Tastin
g
Judge
Group
7
Blind
Tastin
g
09:00
09:30
30 min

Registration
09:30
10:00
30 min Information and opening Mystery basket
by CJ

10:00
10:30
30 min Writing Menu & work plan
Set up Kitchen
C
o
m
p
e
t
i
t
i
o
n

t
i
m
e

G
r
o
u
p

1

M
e
n
u

p
r
e
p
a
r
a
t
i
o
n

8

h
o
u
r
s

E
x
a
m
p
l
e

f
o
r

m
o
d
u
l
e

t
i
m
i
n
g

1

(
c
o
m
p
e
t
i
t
o
r
s

&

j
u
d
g
e
s
)

I
n
c
l
.

w
r
i
t
i
n
g
,

p
l
a
n
n
i
n
g

a
n
d

c
l
e
a
n
i
n
g



10:30

11.30
1 hr Menu preparation
Module 1

12:00
12:30
30
min
Menu Presentation
12:30

13:30
1 hr


Lunch in Skill area (the break must be
taken)

13:30
16:30
3 hrs Menu preparation
Module 2

16:30
17:00
30
min
Menu Presentation
17:00
17:30
30 min Cleaning / packing up workstation
17:30
18:00
30
min

Briefing and Closing





PKM Ke-21

4

JUDGING CRETERIA

Objective Marking Subjective Marking


HYGIENE AND SAFETY
Personale (4 points)
Clean hands, washing, grooming
Tasting with Fingers
Bad Habits
Clean uniform

Work Station - (4 points)
Floor
Fridge
Work benches
Cooking Range


PRESENTATION
Dish meets criteria (4 points)
Correct elements
Correct cooking principle

Plate Presentation (4 points)
No spills
No finger prints

Visual Appeal (8 points)
Colors balance
Presentation neatness
Portion size
Eye appeal/arrangements

Food design (4 points)
Degree of difficulty
Creativity and style

TOTAL 8 TOTAL 20

MISE EN PLACE
Preparation of tools and equipments
Preparation of materials
Preparation of semi finished products



TASTE
Taste/texture
Taste/sensory
Individual flavors
Combined harmony/balanced in
flavors of elements

TOTAL 9 TOTAL 40
PKM Ke-21

5

PREPARATION
Wastage (4 points)
Commodities
Burnt/Spoilage

Service (4 points)
On time
Correct temperature

Product usage (1 point)
Use of compulsory ingredients

Skills (8 points)
Proper techniques
Cooking Methods
Proper use of equipments
Creativity

Organization (6 points)
Planning
Efficiency
Work flow






TOTAL 23

Grand Total 40

Grand Total 60



















PKM Ke-21

6




Module 1 Mystery Fish Main
Course Dish
1 hours
Skill 34



Description Prepare a main dish (hot) from a mystery fish dish, using two
cooking methods

Cooking methods - must use two methods of
preparation plated on one plate

Garnish of your choice must be edible

Two variety of sauce minimum

Two type of vegetable and to include with one starch (
Pasta, Potato or Rice)

30 minutes for recipe writing





Service
Details



4 portions served hot on individual plates,
Total 4 plates
Protein size should be 160gm 180gm combine for
both cooking methods
Plate would be provided (porcelain white with rim 12)
Plate to be served warm, no finger print, neat and tidy
Extra sauces should be presented in a separate sauce
boat
2 plates for judges
2 plates for display

Main
ingredients
required


The mystery fish will be revealed in the morning of
the competition day.

PKM Ke-21

7



Basic
ingredients


Use ingredients as per listed on the common table
All competitors must bring their own mise en place of
ingredients related to their own recipes
All competitors are allowed to prepare 80% of their
mise en place



Guideline

Fish should be cooked in two methods of preparation
with two varieties of sauces
Creative method of cooking of starch and vegetables
dish will apply
Up to date food presentation
Garnishing must be edible
The dish should be balance harmony




PKM Ke-21

8






Module 2 Dessert Platted
Hot and Warm
3 hours
Skill 34



Description Prepare a plate of 2 types of dessert on 2 plates each
2 plates cold and 2 plates warm

COLD
1 must include a pastry item
1 must include bavarois OR mousse cream

WARM
1 must include souffl item
1 must include pastry item
Two plates for judges
Two plates for display

Service
Details

2 plates for cold dessert
2 plates for warm dessert

Main
ingredients
required

The following ingredients must be included in the dish
Mango
Young Coconut
Basic
ingredients

Use ingredients from the common table
All competitors must bring their own mise en place of
ingredients related to their own recipes
All competitors are allowed to prepare 80% of their
mise en place

Guideline

No use of spoons, shot glasses except for souffl etc.
everything must be free-standing
Items must be served cold and warm
Garnishing must edible, menu should consist of local
and international influence

PKM Ke-21

9



PERTANDINGAN KEMAHIRAN MALAYSIA
STANDARD RECIPE FORM

NAME OF RECIPE


GENERAL DESCRIPTION







METHOD PHOTO


















CODE INGREDIENT UNIT QTY. CODE INGREDIENT UNIT QTY.














PKM Ke-21

10