ST9 Classical Sauces

Competition details (including date and time)

ST9 Classical Sauces

20 minute competition

To make approximately 600ml of fresh Hollandiase sauce using the bain marie method, no mechanical methods permitted. This then to be broken down in the derivatives, béarnaise, choron and paloise. Pre-prepared reduction and clarified butter will be allowed to be bought to the competition. All chopping of herbs to done in allocated time. 

Additional information for this class

All ingredients are to brought by the competitor to the competition. The boiling of water and warming of the clarified butter will be allowed before the competition starts.  Please note the equipment provided below and note that we are using induction stoves so you will need induction pans. Service of the four sauces which includes a basic hollandiase to be in sauceboats for tasting by the judges.

Sponsor

Major International

Arrival Time

Minimum one hour before competition. Please report to Skills Theatre registration when you arrive. The final time-table will be confirmed after the deadline for entries, and you will be advised of the date and time of your class/heat.

Equipment Provided

Workstations comprise a refrigerated work top, single zone induction cooker and single 13amp plug socket, competitors will be expected to supply all other equipment required for their entry.

A visual of a workstation can be viewed below.

Competitors to provide any other equipment needed to prepare their entry.

Hygiene Products

Disposables

Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Ecolab.

Cling Film, Foil and Baking Paper will be provded by Wrapex.

Ingredients Provided

Competitors to provide all ingredients

What are judges looking for?

To view a copy of a judging sheet for Skills Theatre please click here.

Feedback

Judges will be available at the Skills Theatre for feedback after the judging has been completed, all competitors should make time to do this.

Results

Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –

Time/Location

Salon Culinaire Awards Ceremony, Live Theatre, Food and Drink section of Hotelympia.

Time/date to be confirmed after places in classes/heats have been allocated

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S9, turn right as you enter the show, Skills Theatre is located at the back of the hall. If you need drop-off faclilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S16, which is closest to SkillsTheatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Undercroft Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Undercroft Car Park and proceed with light Equipment to Skills Theatre Registration.

   
potatos