行政院及所屬各機關出國報告

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芝魏
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1 行類立旅理理年年年 1

2 行勵 -- 數立旅聯立旅理理類 WorldSkills Competition 年年歷年切流 39 th WorldSkills Competition 年行參類兩類理力參行老理參參累參力 2

3 錄參參參

4 參參類識了更參參參理年參理劉老林老旅老行參靖羅糖劉行年車龍行理 4

5 靖劉 5

6 羅 6

7 年行連了力了參陸理切料了參勵行度拓流力不不都料參了數料參聯 7

8 理數年更兩年了度勵參理類類年列年類列六流度識理念不 8

9 95 年度勵 5-3 立旅年年金數量 () 說 24,000 參參旅 240,000 料 1 120, 領老 1 參 7 2. 領老 1 參 6 3. 領老 2 參 14 列 95 年度行列 9

10 類理類參類識了樓樓參參類理理玲行勵金狀禮金狀禮金狀禮狀禮狀禮參 10

11 參參行讀參參列聆老參老領料立不理老參行老離不參六參行老離不理料參行不論兩不料料不料不料行行參料料不論說參度略說料料料參不不理列理料理六離參離 11

12 類不列切利利不量量不不料六 12

13 類列不料料力料類力不力利力不力不切利 13

14 類數量切輪輪力力力度 14

15 15 數量狀粒

16 類類年數數數數力 16

17 類年數數量例 17

18 力類年數度切數亮度 18

19 General Competition Rules and Regulations Failure to comply with these rules will result in disqualification of the contestant General Rules and Regulations: Please read carefully. Failure to comply with these rules and regulations will result in disqualification. 1) The judges decisions on all matters are final. 2) Competitions are open to chefs of all nationalities. 3) Contestants must ensure that no name/logo of his or her organisation is visible to the judges during judging. He/she may include logos or name cards when judging is completed. 4) In case of cancellation of participation due to unforeseen circumstances, the organiser should be notified immediately. 5) The organiser will not be held responsible for any damage to or loss of exhibits, equipment or utensils of the contestant. 6) Contestants are to be present at their competition area before closing time to prepare for removal of their exhibits and utensils. 7) The organiser reserve the rights to rescind, modify or add on to any of the rules and regulations. Confirmation: Upon confirmation, the contestant will receive an envelope containing the following: 1) Confirmation letter of the accepted entry. 2) Competition programme and timetable. 3) Two Recipe Cards for each entry. The recipe for your entry must be filled in on the inside of only ONE of the Recipe Cards and handed in when you register for the competition as detailed below. The second card can be used in the event of errors. Note all recipes should be clearly printed (hand written allowed) in English & Chinese. Do NOT print the name of your hotel or organisation on the Recipe Card. 4) Invoice for entries. A charge of RMB 100 per category entered will be made to each contestant. This must be paid one month before the competition. Payment may be made in cash or by TT to the account of China International Exhibitions Ltd. Details can be found in page 6. 19

20 例若行爲, 例 : 參讀例, 若行爲, 1) 爲, 參不異 2), 不論, 參 3) 參不 4) 參不見立 5) 參不 6) 參便離 7) 留例更利 20

21 : 參料 1) 2) 3) 參參, 列行不列 4) 參參 100, 參金參見六 21

22 Registration: All contestants must be registered with the Secretariat between November (9:00am 4:00pm), at the Registration Counter of FHC 2006 at SNIEC (Shanghai New International Exhibition Center), No Longyang Road. Contestants who register for more than one class need to register with the Secretariat only once. Upon registration, the contestant must show their completed Recipe Card. Please note that a one point penalty will be made if contestants fail to hand in completed Recipe cards. At Registration contestants will receive the following: 1) Contestant badge identified by competition classes. This badge must be worn at all times during the competition. 2) A Recipe Card with the name of the contestant s hotel, restaurant, or company. This Recipe Card can only be displayed alongside your entry after judging is completed. Uniform: Contestant should wear standard cook uniform with no badges or signs identifying his hotel or organisation. Only the Official Contestant s badges issued by the organisers with your competitor number will be allowed. Judges: Contestants and helpers should refrain from talking to the judges either before or during the judging on the day of the competition. Time Table: All contestants must comply with the time indicated on the timetable. Failure to show up on time at the beginning of their class will automatically disqualify the contestant. Set Up Completion: Before leaving the competition area, contestants must ensure that they have their contestant badge and the Recipe Card (without organisation name) is properly set up. Judging Sessions: Contestants are not allowed to enter the competition area during the judging sessions. Clearing: 22

23 a. As many competition exhibits as possible will be left on display after the competition is over for viewing by visitors. As space is limited, preference will be given to displays which are awarded medals. b. Damaged exhibits are to be cleared away by contestants at the end of the day after 16:00 hours. c. The organiser reserved the right to dispose of any exhibit after the judging has been completed without prior notice to the contestant. 23

24 參年 ~ 參參參列 ) 參參 ) 參參參參不參參論不參參若參參參離不參參不理 ) 參列參 ) 參參理留參不參 24

25 PAYMENT TO BE MADE: In Cash : Delivery to China International Exhibitions Ltd Room 2402, Singular Mansion, No Xian Xia Road, Shanghai , China Tel: Fax: Ken@chinaallworld.com Attention: Ken Cui To Bank : Basic Account Bank : Bank of China, Shanghai Hong Qiao Sub-branch Account No. : ( RMB Only ) Company Name : China International Exhibitions Ltd For any payments made direct to bank, please send notification of this payment to Ken Cui, Competition Committee Secretary, Fax : 參參兩金寧路行行行寧行行參 25

26 JUDGING CRITERIA Class 1 Bread Competition All breads must be edible. Total possible points: 40 (no half points will be given) Maximum points per exhibit is 40 composed as follows: Taste 0-15 points Crumb softness, flavour, smell, colour of crumb, eating characteristics Technique used and Degree of Difficulty 0-15 points Crust thickness, crumb structure, flakiness, crust colour. Display 0-4 points Table arrangement, product size, colour combinations. Presentation of Danish, Croissant and free style breads, 0-6 points Creativity, colour and flavour combinations, techniques used 度度數 0-15 度度顔 0-4 顔 0-6 顔 26

27 Competition Rules and Regulations 例 Class 1 Bread Competition 1) Contestants have to provide the following bread styles for judging 2 pc White toast bread 2 pc French bread 3 pc Danish pastry 4 pc Croissants 2 loafs of western style bread of own choice 2) For every bread style, 1 pc will be sliced and tasted. 3) All breads have to be usable on a buffet style setup. 4) All breads have to be produced by the competitors themselves. No logos or company names are allowed to be shown before judging has been completed. 5) Table space provided is 90cm x 150cm. Table display is part of the judging. 參列丹切參 5 JUDGING CRITERIA Class 2 Three-Tier Wedding Cake Total possible points: 40 (no half points will be given) The 3 Tier Wedding Cake will not be tasted. But contestant must present ONE 15cm cake of same design for the judges to taste. The maximum points per exhibit is 40 composed as follows: Taste: 27

28 0-15 points Creativity, texture, harmony of ingredients used. Technique and Degree of Difficulty: 0-15 points This is judged by the artistry, competence and expert work involved in the execution or preparation of exhibit. Presentation and General Impression: 0-10 points Depending on material used, the finished exhibit must present a good impression based on ethical and aesthetic 禮禮參爲參參 0-15 理料度數 0-15 參力 0-10 料 Competition Rules and Regulations 例 Class 2 Three Tier Wedding Cake 1) Entries have to be three tiers with all tiers to incorporate a wedding design. The main 3-tier cake will not be tasted, but a 15cm diameter cake of the same design as the main cake must be provided for tasting. 2) The cake is to be entirely decorated by hand. UAll decorations except pillars must be edible. Wires or metal frames are not allowed for support. Points will be deducted if they are used. 3) The provided table space for display is 90cm x 150cm. 4) Judges will taste the 15cm cake only. 28

29 禮參禮不參爲參不金金爲 4 爲立 JUDGING CRITERIA Class 3 Sugar Showpiece Total possible points: 40 (no half points will be given), Breakdown of the points are as follows: Theme: 0-10 points The theme should be creative and original. Correlation between the theme and the showpiece 0-5 points Technique and Degree of Difficulty 0-10 points Overall look and Feel: Overall coordination, quality of pastillage, work of sugar, artistic expression, use of colour 0-15 points 糖參 00 聯度 0 度 0-10 : 糖量糖

30 Competition Rules and Regulations 例 Class 3 Sugar Showpiece 1) The showpiece can only be made with sugar. False underprops are forbidden. Competitors can use ISOMALT, PASTILLAGE or PRESSED SUGAR. 2) Exhibits can only be made with sugar. Silicon gel and gluewater are forbidden. Maximum exhibit size of: 4) Table space allotted: 90cm x 90cm. 糖糖不異糖糖糖糖糖不爲爲 JUDGING CRITERIA Class 4 ICAM Chocolate Showpiece and Pralines (Live) Total possible points: 100 (no half points will be given) Theme Correlation between the theme and the showpiece Technical skills: Overall look and Feel, delicacy Artistic expression: Use of colour, evaluating points (shape, thickness, size, quality), consistency, technics level of connection point Mise-en-place and Orderly Working Area 0-10 points 0-5 points 0-10 points 0-15 points 0-20 points 30

31 Chocolate Bonbons Every competitor must make 2 kinds of Bonbons (mould). Taste and shape depends on every competitor. Every competitor must prepare 24 Bonbons (12 granules every species) Competition committee would provide dishes. Every Bonbon s weight is between 8 grams to 12 grams. Presentation: brightness degree 0-5 According with space requirement 0-10 Taste 0-15 Degree of Difficulty ` 力 0-10 聯度 0-5 度 0-10 狀度 0-15 連連 0-20 力力狀參行力粒力量亮度度 0-15 度數

32 Competition Rules and Regulations 例 Class 4 ICAM Cup Chocolate Showpiece and Pralines (Live) 1) Exhibits must be made of chocolates or cocoa butters. Underprops and decoration must be edible. 2) Mise-en-place is permitted. 3) All parts of exhibits must be finished on site. 4) Competitors can use edible pigment and coolant. Decoration can t depend on sugar. 5) Maximum exhibit size of: 120cm(H)80cm(L)60cm(W); Table space allotted: 90cm x 90cm 6) Time allowed: 6 hours. 7) 2 partners every team 8) All participants Must use ICAM Brand Dark, Milk and White Chocolate Drops 9) Organizer will provide Marble Table Size H75cm x L120cm x 60cm 10) Each Table with one Chocolate Melting Machine 6Lt Size sponsor by ICAM 11) If Fruit Puree and Whipping Cream is necessary, it will be La Fruitiere Brand Fruit Puree and MUH 35.1% Fat Whipping Cream 4 ` 力力産不不料不行冷糖來爲 120cm()80cm()60cm(); 爲 90cm90cm 爲 6 參 2 參利 ` 力爲 75cm() x 120cm() x 60cm() 6 力爐拉 32

33 JUDGING CRITERIA Class 5 Plated Desserts 4 plates (Display) Total possible points: 40 (no half points will be given) Composition and Correct Preparation Must display correct and basic culinary presentation in accordance with today s culinary practices. Degree of Difficulty/Creativity Technique and creativity involved in production, effort spent on decoration. Practical, Up-to-date Presentation Combination of tastes, textures and colours, portion size and feasibility of daily usage. The display must be clean and pleasing to the eye points 0-10 points 0-10 points Taste 0-10 points The typical flavour of the main ingredient should be prevalent without the usage of too many additional flavours. If a mousse dessert is chosen, it is recommended to avoid excessive use of gelatine 料 0-10 度顔例 0-10 料不料不 Competition Rules and Regulations 例 33

34 Class 5 Plated Dessert 4 plates (Display) To prepare and display 4 different desserts, each for one portion of an A la Carte service. All dessert are to be presented cold. One of the desserts must be produced as duplicate, without aspic glazing, for judges tasting Table space allotted is 90cm x 150cm 5-4 列 4 不冷若不 : 90cm x 150cm JUDGING CRITERIA Class 6 Cake Decoration (Chocolate)(Display) Total possible points: 40 (no half points will be given) Composition Creativity Correct preparation Service practicality Taste 0-5 points 0-5 points 0-10 points 0-5 points 0-15 points 6 力

35 Competition Rules and Regulations 例 Class 6 Cake Decoration (Display)(Chocolate) Entries to be one single layer cake of any design or shape to a size Min. 20cm & Max. 30cm diameter. Contestants to prepare in advance the cake base and do all decoration at the competition. The cake is to be entirely decorated by hand. UAll decorations and ingredients must be edible. One slice of cake must be cut from the single layer cake and presented for tasting by judges. Time allowed: 90 minutes. 6 力參料切爲 35

36 Prizes, Awards & Certificates *********************************************************************************************************** Certificate of Participation Team and individual competitors who complete any of the classes they register for will each receive a Certificate of Participation. Lodging Points for Medals Gold with Distinction Gold Silver Bronze 40 points points points points 參參參參參金金 36

「行政院及所屬各機關出國報告綜合處理要點」

「行政院及所屬各機關出國報告綜合處理要點」類泌北葉六臨狀參六利列行了年兩兩列列兩論兩 2 論六錄 3 年來泌年年兩年年行年糖尿泌療狀例力識參例切聆論不見年里盧行車車論兩兩不兩來陸金寧論泌來利論利來年浪了老來臨參六來參葉參論泌林隆泌李立參林狀 4 不六六臨狀