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Cooking Contest Mechanics and Criteria For Judging

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King Bangngay
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415 views1 page

Cooking Contest Mechanics and Criteria For Judging

Uploaded by

King Bangngay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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MECHANICS FOR COOKING CONTEST

1. The contest is open to all employees and staff of the eight (8) divisions and operating units
of DA RFO 02.
2. Each participating division/operating unit may send one (1) team, which shall be composed
of two (2) members.
3. Participants shall bring their own ingredients, utensils, and cooking equipment.
4. All contestants shall wear proper cooking attire.
5. Each team will be given a total of two (2) hours and 30 minutes, broken down into three (3)
segments:
Segment 1 (30 minutes): Setup
Segment 2 (1 hour and 30 minutes): Preparation, cooking, plating, and final touch)
Segment 3 (30 minutes): Cleanup, organization of the competition area, and writing
of recipes
6. All contestants shall use black rice, brown rice, or red rice as the main ingredient.
7. Each team shall prepare four (4) plates for their dish: one (1) for display and three (3) to be
served to the judges for tasting.
8. All recipes shall be the property of DA RFO 02 and will be included in the agency’s
publications and other publicity materials.
9. All preparations and cooking dishes must be entirely made on the spot. A team who brings
in any cooked item will be disqualified.
10. The participants must provide a Title Card, which contains the title and brief description of
dishes and must be placed on the display area of the participants’ dishes prior to judging.
11. One team will be declared as the WINNER.

CRITERIA FOR JUDGING

Good flavor balance and combination 30


Taste Texture should be well-combined with
15
flavor
Presentation 25

Maintains neat working area during


10
Sanitation and competition
Hygiene Standard
Application Wears proper kitchen attire 10
Applies food safety and sanitation
10
principles in production and plating
TOTAL POINTS 100

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