Master of Culinary Arts: Past Tasks - 2005 tasks
Culinary Skills
Entry Task:
Demonstrating a wide range of skills, candidates were asked to compose a recipe for a main course signature meat dish appropriate for service in February for 8 covers. Dish must be suitable for cooking within the 5 hour time frame. To include approximate food costs.
Semi Final:
- Mousseline de Homard soufflé, sauce Diplomate for 8 covers
- Signature meat dish, as required for the entry task.
- 8" Tarte au Citron for 8 covers (whole) with one accompaniment of candidate's choice.
Final:
- Tomato and Tapioca Consommé topped with a Spinach and Basil Soufflé.8 portions
- Glazed Paupiettes of Dover Sole. - 8 portions
(16 Glazed Paupiettes of Sole (2 paupiettes per portion) each one containing a fish based farce of the candidates choice.
- Braised Saddle of Veal with 3 garnishes. 8 Portions
Each competitor was supplied with a short Saddle of Veal (approx 7 kilos) that was to be classically braised.
- A Charlotte Royale. (Dome presentation). 8 Portions
