PERTANDINGAN KEMAHIRAN POLITEKNIK MALAYSIA

2019

BIDANG BAKERY
SOALAN
MASA : PRATIKAL
5 JAM

NAMA: _________________________________________
NO K/P: ________________________________________
POLITEKNIK: ___________________________________

JABATAN PENDIDIKAN POLITEKNIK DAN KOLEJ KOMUNITI

SULIT
1. Introduction to Test Project documentation

A. This test project consists of only practical work in the Baking Trade.

B. Duration of the test project is 8 hours. This includes all competition activities in the

kitchen and preparation time.

C. The information and instruction periods as well for lunch break are not

included in the preparation time.

D. All ingredients compulsory as of HALAL sources.

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

be done on competition durations.

F. Competitors should take care not to waste any food.

G. Decoration for display after the competition are allowed but will not be judged.

H. Each competitor will need to bring his/her own equipment and tools as long as

the work station is secured.

I. All competitors shall produce standard recipes for test project throughout the

competition. The attached standard recipe form is mandatory for all competitors.

J. All competitors need to clean the dirty dishes including pots and pans during the

preparation period, all competitors will be responsible to clean and tidy up their

work station. The Chief Judge will finally check the cleanliness of each work station.

K. The Competitors must deliver all their dishes by themselves to the judging room.

L. All food will be presented on time. Any dishes served later than 5 minutes from

the actual timing will be disqualified.

M. Anything brought by competitors is at own risk and responsibility.

N. The schedule for the competition as follows

2.0 Description of project and tasks

2.1 Familiarisation Day: One Day Prior To the Competition

Time Activity
15.00 pm – 16.00pm Briefing By Chief Judge
16.00 pm – 17.00 pm Introduction & Personal Tools Arrangement

2.2 TIME SCHEDULE

Each Competitor has 5 hours to complete the Bakery Test Project module.

The products from the finished modules have to be presented on the Competitor’s display table
at the time written in the module explanation.

GROUP A

DAY ONE/TWO : 5 HOURS

TIME ACTIVITY DURATION

8.00am – 8.15am Registration
8.30am – 9.00am Briefing
9.00pm – 1.30pm Start – MODULE A, B, C and D 4.5 hours
1.30pm – 2 pm Present 0.5 Hour

3.0 Instructions to the Competitor

MODULE A & B

Time Allocated: 5 Hours

 MODULE A&B DAY 1 SKILLS

Miseen Place
Description
Competitors are required to be equipped with a simple portfolio (in
English) with descriptions of all the products that they intend to produce
for all the tasks from B – D.

Preparation dough/ polish/ sponge dough is not allowed.

Pullman Bread
The dough has to be plain and classic.

Dough making: Based on 600g Flour. With this 600g of Flour the
competitor should make a minimum:

3 x classical loaf

Service Details 3 x classical loaf

The competitors need to make at least one extra loaf of each for the
table display

MODULE C & D DAY 1 SKILLS

Baguette

The Baguette needs to be presented on the display table at the following times:

Day One/ Two – 1.30 pm (4 hours 30 min after start)

Description
Shapes and size

2 x 200 g traditional Baguette shape and cut

2 x 200 g decorative shaped and/or cut

*the length of the baguette must be a minimum of 20 cm

Mixer is not allowed for this Module.

Sandwich
The competitor has make 6 sandwich out of Pullman Bread done on Module A.
The filling is the Competitor’s choice.

Service Details
Final presentation on the display table. There needs to be at least one item
from each module displayed. No product carrier or other decoration material is
allowed because it is about the bakery products produced and not the
decoration material.
WORKSTATION

Each Competitor is allowed to bring a maximum of two toolboxes. For the exact description for
these toolboxes, refer to the equipment, machinery, installations and materials required in this
Test Project.

The workstation needs to be perfectly clean and organized so that the next Competitor can start
working. If not, marks will be deducted in Work Organization and Management or Food Hygiene
and Health and Safety.

COMPETITOR’S PORTFOLIO

Each Competitor brings for each Expert a Portfolio which includes:

Title page
Competitor introduction
Description of the Ingredients they are bringing with them, including what they are used for.
Recipes from all the dough and products the Competitor is planning to make.

Competitor can put drafts or pictures with it.

MODULES

Competitors have 5 hours spread over one days to produce all of the modules described
below. They are free to organize all of their work days as they wish, but they must respect the
end time of each shift and each module/product.

The end products of modules B and C will be assessed by appearance and taste.
The layout of the Portfolio will not be assessed.

4.0 MARKING SCHEME

Marking procedure

Experts must follow and use the marking scale provided by PolySkills without making any
alterations. 100% marks that are given will be objective - either YES or NO

A YES is given to the Competitor when the result is totally accurate.

All judges shall agree on all details before the competition starts.
5.0 Competitor’s material list

5.1 Toolbox and Toolbox size

The Competitors are allowed to bring the following items to the competition
● Each competitor can bring two toolboxes.
● After 5 hours of competition you need to have cleaned up your
workstation and all tools need to be ready to be out of the workshop.
● Each competitor has to bring their own measuring and mixing tools
● Each competitor are allowed to bring their own table top oven.

5.2 List of Equipment & Tools

No. Name Quantity

1 Working Table with Marble Slab 1

2 One Plug Point ( No extention cord allowed) 1

5.3 List of Ingredient

No. Ingredients Amount

1 Strong/ Bread Flour 1000 gm
2 Soft Flour 1000gm
3 Instant Yeast 100 gm
4 Salt 100 gm
5 Bread Improver 100gm
6 Castor Sugar 1000gm
7 Eggs 10 nos
8 Butter 500gm
9 Apricot Glaze 100gm
 JUDGING FORM

Form No:
2

Competitor No:

MODULE B

ASSESMENT WEIGHTING
CRITERIA MAXIMUM MARKS

B1. Pullman Bread Amount and weight after 2 POINT

baking

2 POINT
Size/shape over all pieces

2 POINT
Baking properties, over all pieces

2 POINT
Aroma and taste

2 POINT
Degree of difficulty or innovation

REMARKS TOTAL:

10 POINT
 JUDGING FORM

Form No :
3

Competitor No:

MODULE C

ASSESMENT WEIGHTING
CRITERIA MAXIMUM MARKS

C. Baguette
Bagutte for tradition 2 Point

Decorative Bagutte 2 Point

Weight Baguette after 2 Point

baking, 4 pieces together,
divided by 4

Size/Shape overall 4 pieces 2 Point

Typical Baguette crumb 2 Point

structure

Taste and Aroma 2 Point

D. Sandwich Appearance 2 Point

Aroma & Taste 2 Point

Remarks :
Total :
16 Point
 JUDGING FORM

Form No :
1

Competitor No:

MODULE A

ASSESMENT WEIGHTING
CRITERIA MAXIMUM MARKS

A1. MISE EN PLACE

uniform and appearance by
work start 2 Point

workstation clean on time 2 Point

ingredient scaling 2 Point

braiding 2 Point

Mise en place 2 Point

dough making 2 Point

handling product after baking 2 Point

A2. PORTFOLIO portfolio 2 Point

Remarks:
Total :
16 point