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TEST PROJECT
Restaurant Service

Submitted by:
LKSN 2022 Jury Team

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Introduction
The Test Project comprises 4 Modules, whereby 2 Modules are completed at the same day
(Bar/Barista). At C-1, the groups are drawn and go through the planned process (see page
3-rotation mode).
The Test Project is planned for a net competition time of 15 hours. The Test Project
consists of defined tasks, which are not changed at the Competition. In addition, the Test
Project contains various tasks which are defined at C-1 or the tasks are created from a
mystery basket, this corresponds to the Surprise elements of 30%. All mystery tasks finalized
on C-1. Changes may arise from the infrastructural point of view and the availability of food.

Description of project and tasks

Descriptions of the individual modules and tasks can be found on the detailed descriptions
on the following pages.

Instructions to the Competitor

Descriptions of the individual Modules and tasks can be found on the detailed descriptions
on the following pages.

Equipment, machinery, installations, and materials required

No other materials are permitted than those listed in the Technical Description.

Other
The grouping will be announced on the competition day.

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Rotation mode
Morning shift
Day 1 Group Day 2 Group Day 3 Group

Bar A Bar D Bar AND

Barista B Barista C Barista F

Skill Test AND Skill Test F Skill Test B

Fine Dining D Fine Dining A Fine Dining C

MORNING SHIFT

Day 1 Group Day 2 Group Day 3 Group

A C AND

Skill Test B Skill Test D Fine Dining F

(07.00–12.00 WIB) AND (07.00 – 12.00 WIB) G (07.00 – 12.00 WIB) A

F H B

AFTERNOON SHIFT

Day 1 Group Day 2 Group Day 3 Group

Bar C Bar A G

Barista D Barista B Fine Dining H

(13.00-18.00 WIB) G (13.00-18.00 WIB) AND

(13.00 – 18.00 WIB) C

H F D

Afternoon shift
Day 1 Group Day 2 Group Day 3 Group

Bar B Bar C Bar F

Barista A Barista D Barista AND

Skill Test D Skill Test A Skill Test C

Fine Dining AND

Fine Dining F Fine Dining B

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Competitor Groups
Group Number of Competitors/Province

Competitors

A 4 will be filled in after the registration is completed

B 4

C 4

D 4

AND 4

F 4

G 4

H 4

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MODULE 1: SKILL TEST

Table Boxing, Napkin Folding- 25 Minutes

The Competitors will boxing a table of 183 x 76 x 74 cm. Three tablecloths measuring 270 cm x 150
cm must be used. All corners must be closed, the table cloth must not touch the floor and must not
be more than 2 cm from the floor.

The Competitors will fold 10 to 15 napkins (quantity will be defined on C-1) in the size of 55 x 55 cm
and fold them into different shapes (picture will be defined on C-1). With a maximum of two napkins,
one aid (glass or plate) may be used. The napkins are presented on the boxed table.

Fruit Cutting – 20 Minutes

The Competitors receive a fruit basket with the following fruits:

1 Orange, ½ Papaya, 1 Banana, 1 Pineapple, 1 Kiwi, 1 Apple, 1 Strawberries, and 1

Mango.

Two dessert portions (2 persons) are served on a plate. If a fruit is peeled completely, it
must also be used completely. The work is carried out as "work in front of the guests". At
least five fruits must be used in totality, with pineapple and orange being mandatory, three other
fruits are defined on C-1 by voting. Edible shells/peel can but do not have to
be removed.

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MODULE 2: BARISTA

Mise en place for Classic Coffee Service – 5 Minutes

The Competitors are given time to make the mise en place for the service of classic coffee
drinks. All materials will be available on a competitor shelf. This includes cups, saucers,
spoons, milk (ice bucket for cooling available), jugs, etc.

Arrival of Guests (4 persons) Service of Classic Coffee à la carte –

10 Minutes per Competitor
The Competitors welcome and place four guests. Four guests are served according to an à
la carte drink list, various coffee drinks. In each case 2 x 2 coffee drinks are prepared (coffee/
coffee milk). The following drinks are listed on the menu (defined on the competition day) :

Espresso - Americano - Cappuccino - Latte - Flat White - Latte Macchiato

Serving procedure:
5 Minutes welcome and seating time
15 Minutes including preparation and making products and serving time

Preparing Signature Caramelization Dessert - 5 Minutes

In Appendix 1, the Competitors receive a list of ingredients from which a Signature
Caramelization Dessert is created. The Competitors create a recipe following template at
Appendix 2, which is submitted on C-3 to the Head Judge. According to the recipe, the
material is provided by competitor. The preparation is used to check the ingredients and the
equipment needed.

Marking:
No marking during this preparation.

Signature Caramelization Dessert - 20 Minutes

The Competitors create the mise en place, making the caramelization dessert, present and
explain their own creation to the Judges (two portions). A Gueridon and a flambée rechaud
are at the Competitors' disposal.

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MODULE 3: BAR

Mise en Place “Non-Alcoholic Cocktail” - 5 Minutes

The Competitors prepare the mise en place for a non-alcoholic cocktail for three guests according
to a recipe. The recipe is drawn from 3 recipes before the task begins.

Arrival of Guests (2 persons) Service Non-Alcoholic Cocktail” –

10 Minutes
The Competitors welcome and place 2 guests, recommend and produce the non-alcoholic
cocktail two times identically according to a drawn recipe.

1. Pineapple Tonic
10 ml Honey
3 pc Corriander leaves
3 pc Lime wedge
90 ml Pineapple juice
Top up Tonic water

Method :
Muddle lime wedge and corriander. Add honey and pineapple juice. Shake well. Served in a
highball glass with ice. Top up with tonic. Garnish with pineapple cordial and corriander.

2. Apple Sour

30ml Apple syrup

30 ml Lemon juice
45 ml Apple juice
30 ml Egg white

Method :

Add all ingredients into a shaker fill with ice. Strain into a old fashioned glass fillew with ice.
Garnish with apple slice.

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3. Pina Moonrise

30 ml Pineapple juice
30 ml Coconut Cream
15 ml Lemon juice
15 ml Sugar syrup

Method :
Add all ingredients into a cocktail shaker with ice, shake well and strain into a cocktail glass.

MODUL 4 : FINE DINING

Set up - 45 Minutes

The Competitors set a table (round size 150 cm ) for 4 persons. They also create the mise en
place for the service according to menu and drinks. 4 identical napkin folds are required, which
are defined on the day of the competition. The Competitors do the mise en place for the whole
service. Only the necessary utensils are provided on the Gueridon.
Additional material can be placed on the shelves behind the Gueridon. There are no showplates
available.

Final Setup - 10 Minutes

The Competitors are given the opportunity to finish the mise en place, to place bread, butter and
ice buckets. If necessary, the working clothes can also be changed or supplemented during this
time.

Service of Artificial Sparkling Wine, Arrival of Guests (4 persons)

The Competitors set up the mise en place (glasses/coolers/paper napkins etc.) within a maximum
of 5 minutes. The Competitors have to welcome, place, open and serve the
artificial sparkling wines, as part of the sequence on fine dining. The bottle must be pour
identically in 4 glasses on the guest table.

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Guest service
The Competitors welcome and place four guests at their tables. Introduce themselves and the menu, as well as
the corresponding Artificial Sparkling Wines. The Competitors will receive detailed information about service
technique on C-1 before competition.
MENU BEVERAGE

Bread and butter

Salad Water still ( Bottle 1,5 liter )

Shrimp Cocktail Apperitif (Artificial Sparkling Wine )

****
(served on a glass)
***

Cream of Carrot Soup, Toast bread accompanied

***
****

Chateaubriand serve with Mushroom Sauce

Coffee or
(carve on the gueridon table)
Tea
Mashed Potatoes (portioning on the gueridon)

Turning Vegetables (carrot,turnip,brocolli)

***

Cherry Jubilee

(prepare on the gueridon table)

NOTES :

1. The Competitors should wearing black skirt/trouser, white long sleeve and red tie for
skill test module.
2. The Uniform in the Bar/Barista and Fine Dining Module are chosen by the Competitors.

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APPENDIX 1
LIST OF INGREDIENTS SIGNATURE CARAMELIZATION DESSERT
Butter Fruits whole/unpeeled:
Sugar (white) Orange
Hazelnut-syrup (roasted)
Apple
White chocolate syrup
Orange juice Pineapple Almond syrup
Pineapple juice Strawberry Cherry syrup
Grapefruit juice Mango Green Mint syrup
Cranberry juice Lime Honey (liquid)
Apple juice Lemon Cherry syrup
Mango Nectar Bananas Sugar syrup
Lime Juice, fresh Cherries Grenadine syrup
Lemon Juice, fresh Pear Elder flowers syrup
Cherry juice Rose syrup
Lavender syrup
Milk
Coconut cream (sugared)
Fresh Rosemary Whipped cream
Fresh Peppermint Cream
Cinnamon
Cardamom
Vanilla
Clove powder
Ginger (whole)
Pink Pepper
Roasted and grated almonds
Chocolate rasp (dark
chocolate)

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APPENDIX 2
RECIPE TEMPLATE SIGNATURE CARAMELIZATION DESSERT
Competitor Name : Province :

Recipe for 2 persons Signature Caramelization Date :

Dessert

Amount Ingredients

Glasses/Cups/Mugs/Plates/ Equipment :

Others:

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