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GUIDDELINES AND MECHANICS FOR JUDGES

GUIDDELINES AND MECHANICS FOR JUDGES

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Mark John Casilag
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20 views

GUIDDELINES AND MECHANICS FOR JUDGES

GUIDDELINES AND MECHANICS FOR JUDGES

Uploaded by

Mark John Casilag
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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GUIDELINES AND MECHANICS

THE COMPETITION
The challenge is to prepare an Entrée/Main Course dish which will highlight the use of
local poultry meats as the main ingredient.
A limited time of three (3) hours broken down into segments is allocated for the entire
competition.

THE COMPETING TEAM


The contest is composed of six (6) teams. Each participating team are carefully selected
by their respective adviser. Three (3) teams from Grade 12- Colossians, and three (3) teams
from Grade 12- Philippians.
They are requested to be at the venue two (2) hours before the contest proper.

REQUIREMENTS
The venue is outdoor, at the quadrangle of senior high school. Participants will be
provided with ingredients. Cooking utensils will be provided but contestants should bring special
tools or equipment (e.g. plate for presentation), if necessary. Two (2) teams will share in one (1)
working table. Each team will be provided with one (1) gas range. Clean water will be provided
for cooking.

MECHANICS
1. Each team is required to submit their official recipe two (2) days before the contest
proper.
2. The participants must provide the tittle card which contains the tittle of their dish. this
must be submitted together with the official recipe.
3. The tittle cards must be placed on the display area of the participants dish prior to
judging.
4. All competitors are required to wear proper cooking attire. Each team must bring at
least three (3) white kitchen towels.
5. All preparation and cooking of dish, including garnishes, must be entirely made and
crafted on the spot. Before the competition starts, each working area will be checked
by the committee.
6. Every team should prepare two plates for the dish- one for the display and another
one will be served to the judges for tasting.
7. The participants will be given a total of three (3) hours broken down into three (3)
segments.
Segment 1 (30 min.): Mise en place
Segment 2 (2 hrs.): Preparation, cooking, plating and final touch for the Entrée/
Main Course
Segment 3 (30 min.): Clean up, organization of the competition area.
8. One team will be declared as grand winners.

CRITERIA FOR JUDGING


- Proper Mise En Place (30%)- Correct way of measuring ingredients.
- Taste and Nutritional Value (30 %)- The dish should be nutritionally well balanced.
- Visual Appeal (20%)- Contrast of plating and design.
- Overall Presentation (20%)- Proper food handling, finished on time and Cleanliness
of working area.

Prepared by:

Mark John B. Casilag


TVL Teacher I

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