JNT10 – Patiserrie Fresh Cakes and Cold Showcase Buffet Display (1 Person Individual Participation)

Description

A- PIE
1 model and 2 pies will be prepared. The cake, cream of the product, the sauce covering the cake and the chocolate decoration must be handmade. 1 of the pie will be put in the tasting corner.
B- ONE PERSON CAKE
1 model will be prepared. The product will be displayed in total of 4 pieces and they must be in fixed weight and appearance. One product should weigh between 100 and 150 gr. 1 of the product will be put in the tasting corner.
C- PRODUCTS IN SINGLE GLASS BOWL OR CUPS
1 model will be prepared. The product will be exhibited in total of 4. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the product will be put in the tasting corner.
D- PETİT BEURRE
2 different models will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited.
In addition, each petitbeurre should weigh a maximum of 15 grams. 2 models will be placed in the tasting corner.
E- SPECIAL HAND MADE CHOCOLATE
2 different models of handmade special chocolates will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The product should be made with couverture chocolates. Pancakes, dried fruits, dried fruits can be used. The use of ready-made filling creams will be evaluated negatively.
F- MACARON
2 different models will be prepared with their taste and appearance. There will be 10 of each model and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner.
The biscuit and inner cream of the product must be handmade. The product made with ready mix powder and filling cream will be evaluated negatively.
-ABLE TO USE: Auxiliary materials that can be used in all products upon request
Fruits, nuts, crushed crepes, any biscuits, isomalt, chocolate, chocolate paste (for jelly processing or to preserve the fruit when put for decoration), food coloring and food spray, toothpicks, edible flowers, for example; 1 syringe with artificial souce for decoration.
– CANNOT BE USED: Auxiliary materials:
In all products, the use of ready-mix powder cakes, creams, biscuits, fillings, instant chocolate decorations, ready-made savoyer biscuits, excessive use of colored paint on the products, plastic decor, artificial flowers, objects on the product will be evaluated negatively.
-PRESENTATION:
All products must be presented alongside the product along with the details of the prescription and the buffet must be ready at 09:00 on the 2nd day of the contest and the buffet must be removed at 18:30 in the evening on the same day. All products are brought ready to the competition area within the framework of the above-mentioned rules and the contestant will display their products on the table determined in the competition.
Height, cover, plate, tray, wood can be used in the presentation. In addition, 6 forks, 6 dessert spoons, napkins and 1 knife should be brought to cut the products.
During the evaluation of the products, the jury will look at the weight and number of the products and will look at the tasting of all the products in the tasting corner of the above-mentioned products in the corner of the main buffet and make the general scoring.

Cost : 40 €
Age : 14 – 25