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Cooking Chicken Contest Guidelines: Category A: Catching A Chicken

The document outlines guidelines for a three category chicken cooking contest: [1] catching a chicken, [2] preparing the chicken through slaughtering, dressing and butchering, and [3] cooking the chicken. Teams have 3 representatives for the catching and preparation categories, which are timed with the fastest team winning. For the cooking category, teams must bring their own ingredients and cooking equipment and will be judged on taste, originality, and presentation with the highest scoring team declared the winner. The guidelines establish rules around hygiene, time limits, prohibited ingredients, and penalties for violations.

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Kimberly Baltazar
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403 views

Cooking Chicken Contest Guidelines: Category A: Catching A Chicken

The document outlines guidelines for a three category chicken cooking contest: [1] catching a chicken, [2] preparing the chicken through slaughtering, dressing and butchering, and [3] cooking the chicken. Teams have 3 representatives for the catching and preparation categories, which are timed with the fastest team winning. For the cooking category, teams must bring their own ingredients and cooking equipment and will be judged on taste, originality, and presentation with the highest scoring team declared the winner. The guidelines establish rules around hygiene, time limits, prohibited ingredients, and penalties for violations.

Uploaded by

Kimberly Baltazar
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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COOKING CHICKEN CONTEST GUIDELINES

This event has three categories:

CATEGORY A: CATCHING A CHICKEN


 Each group has three representatives to do this activity.
 There is no time limit.
 It is a matter of Best time to declare as winner.
 Each participating team must assigned a time keeper (1).
 Bad words are prohibited.( If not observed a deduction of 5
demerits)

CATEGORY B: CHICKEN PREPARATION


( Slaughtering, Dressing, Butchering)
 Each group has three representatives to do this activity.
 There is no time limit.
 It is a matter of Best time to declare the winner.
 Each participating team must assigned a time keeper (1)
 Observe Proper Hygiene and Cleanliness.
 Observe proper disposal of waste for this activity.
 Bad words are prohibited.( If not observed a deduction of 5
demerits)

CATEGORY C: COOKING CHICKEN


 The participants for this category composed of three from
respective groups. ( Note: Not a contestant in category A and
B)
 They will Cook Chicken on the spot on April 1 Morning.
 Participants are required to bring their own ingredients,
cooking utensils and stove or firewood. (Note: Vetsin, magic
sarap, oyster sauce, etc., are prohibited. )
 Entries must be innovative or an interpretation of a tried and
true recipe.
 Recipes should indicate in their respective station and number
of servings.
 A maximum of 120 minutes and a minimum of 60 minutes to
do this cooking.
 Observe proper hygiene and cleanliness
 Observe proper waste disposal.
 Bad words are prohibited. (If not observed a deduction of 5
demerits.)
 The recipes will be judged by a panel. Judges’ decision is
Final.
 The contestant with the highest rank will be declared the
winner.
 Everything on the plate must be edible.

JUDGING CRITERIA

Taste---------------40%

Originality and Innovativeness of the Dish -----40%

Over-All Impression and Presentation-----------20%

TOTAL--------100%

Board of Judges

Bro. April Manlangit


Bro. Sandy Sinahon
Ptr. Ruben P. Sulapas
Ptr. Ricky Belmonte
Facilitator
Hezekiah Barsumo

Note: Any violations from the guidelines for this event, please report to
Paulo S. Alfante (Morning Camp Manager)

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