Microsoft Word - Rules & Regulations 比赛规则

Transcription

1 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 5. All the contents are taken English version as final consideration. Organsers has the final the authority for explanation. 全部内容以英文版为准! 主办单位有最终解释权! 1 / 34

2 比赛总规则和条例 总则和条例 : 若有任何违反行为, 将被取消比赛资格 参赛者请仔细阅读本比赛规则和条例, 若有任何违反行为, 将被取消比赛资格 1) 裁判评定为最终决定, 参赛者不得提出异议 2) 比赛面向各国厨师, 不论其国籍, 均可参赛 3) 参赛选手必须确保在裁判评判过程中不得出现含有其所属单位的名称或标志和图案, 评判结束后可摆放上述图案和文字 4) 参赛选手由于不可预见的情况而须取消比赛, 应立即通知主办单位 5) 主办单位对选手的用具 参赛作品和设备的损坏和损失概不负责 6) 参赛选手应在闭馆时间以前在比赛现场, 以便准备撤离展品和用具 7) 主办单位保留对本规则和条例取消 更改或补充的权利 报名确认 : 报名一经确认, 参赛者将收到以下资料 : 1) 报名确认信 2) 比赛程序及时间表 3) 每项比赛二份菜谱卡 参加比赛的菜谱卡必须按照以下细则, 在注册登记参加比赛时, 填妥其中的一张交入 第二张菜谱卡在第一张填错时备用 请注意 : 所有菜谱卡, 都须以中英文形式打印清楚 ( 手工填写也行 ) 请不要在菜谱卡上打印所属单位或饭店的名称 4) 参赛费用 每项比赛报名费 100 元人民币, 参赛者须在比赛前一个月交入 可付现金或电汇至华汉国际会议展览 ( 上海 ) 有限公司的帐户 有关交费事项请参见五页 All the contents are taken English version as final consideration. Organsers has the final the authority for explanation. 全部内容以英文版为准! 主办单位有最终解释权! 2 / 34

3 Registration: All contestants must be registered with the Secretariat between 9 10 November (9:00am 4:00pm), at the Registration Counter of FHC 2015 at SNIEC, No. 3 Lobby (Shanghai New International Exhibition Center), Huamu Road and Luoshan Road. Contestants who register for more than one class need to register with the Secretariat only once. Upon registration, the contestant must return their completed Recipe Cards. 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 provided by organiser 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: 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. d. Please DO NOT put the garbage in the sink, once found the contestant will be disqualified! 3 / 34

4 注册登记 : 参赛者须于 2015 年 11 月 9-10 日 ( 上午 9:00~ 下午 4:00), 至上海浦东新国际博览中心 ( 花木路罗山路路口 )3 号入口大厅 FHC 2014 厨师比赛报道处登记 一名选手只需登记一次 登记时, 参赛者须出示填妥的菜谱卡 如果参赛者没有递交填好的菜谱卡将被扣掉一分 登记时, 参赛者将收到下列物品 : 1) 按比赛项目区分的参赛者胸卡, 参赛者须在整个比赛过程中佩带胸卡 2) 印有参赛单位名称的一份菜谱卡, 只能在裁判评定结束后摆放到参赛作品旁 比赛制服 : 参赛者须穿着主办方提供的标准厨师制服并佩戴好参赛胸卡, 制服不含任何可能暗示参赛选手所属单位的标志 图案和文字, 只许显示胸卡编号 裁判 : 参赛者及其协助者在比赛当天, 无论是评判前或评判期间不可与裁判交谈 时间表 : 所有参赛者应根据规定的时间参加比赛 若未能按时参加比赛, 该选手将被自动取消比赛资格 参赛作品放置 : 在参赛者完成作品离开展台之前, 应将胸卡及不带有参赛者所属单位名称的菜谱卡正确地摆放在作品前 评比期间 : 在裁判评判期间, 参赛者不得进入比赛区域 赛后清理 : 1) 裁判评判后, 所有参赛作品将继续陈列以供观众参观 由于场地有限, 将优先展放比赛 获奖的作品 2) 损坏的参赛作品由参赛者在比赛结束当天 16:00 以后清理 3) 主办单位在评判结束后保留对参赛作品的处置权, 恕不事先通知参赛者 4) 请不要讲垃圾倒入水槽中, 一旦发现将取消比赛资格 4 / 34

5 PAYMENT TO BE MADE: In Cash : Delivery to China International Exhibitions Ltd Room 2402, Singular Mansion, No Xian Xia Road, Shanghai , China Tel: Fax: E mail: Becky@chinaallworld.com Attention: Ms. Becky Sun (Sun Jingwen) To Bank : Basic Account Bank : Bank of China, Shanghai Chang Ning 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 Ms. Sun, Competition Committee Secretary, Fax : **************************************************************************************************** 参赛费用 : 参赛费用可用以下两种方式汇出 : 现金 : 直接寄至华汉国际会议展览 ( 上海 ) 有限公司, 孙小姐收 上海市长宁区仙霞路 号鑫达大厦 2402 室 邮政编码 : Tel: Fax: cookingcompetition@chinaallworld.com 银行汇款 : 开户银行 : 中国银行上海市长宁支行帐号 : ( 人民币 ) 公司名称 : 华汉国际会议展览 ( 上海 ) 有限公司 通过银行付款的参赛单位, 请将付款通知传真至 , 孙小姐收 5 / 34

6 **************************************************************************************************** Prizes, Awards & Certificates 奖品, 奖牌 & 证书 **************************************************************************************************** Criteria For Medals 奖项得分分配 Gold with Distinction 100 points 杰出金奖 100 分 Gold points 金奖 分 Silver points 银奖 分 Bronze points 铜奖 分 **************************************************************************************************** Many thanks for the below sponsors! 感谢以下赞助商 **************************************************************************************************** 6 / 34

7 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 1 MAIN COURSE BEEF 牛肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) Canadian Beef Striploin 600g will be provided by Organiser as the main ingredient. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手将从主办方处得到一块重量约 600 克的加拿大西冷牛肉作为主食材 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 7 / 34

8 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 8 / 34

9 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 2 MAIN COURSE LAMB 羊肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) Competitors must bring their own food ingredients. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手须自带所需食品材料 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 9 / 34

10 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 10 / 34

11 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 3 MAIN COURSE CHICKEN 鸡肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) Competitors must bring their own food ingredients. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手须自带所需食品材料 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 11 / 34

12 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 12 / 34

13 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 4 MAIN COURSE DUCK 鸭肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) 1pcs duck breast will be provided by Organiser as the main ingredient. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手将从主办方处得到一块鸭胸肉作为主食材 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 13 / 34

14 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 14 / 34

15 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 5 MAIN COURSE SEAFOOD 海鲜烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) Competitors must bring their own food ingredients. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手须自带所需食品材料 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 15 / 34

16 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 16 / 34

17 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 6 MAIN COURSE PASTA (FREE STYLE) 意大利面烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) Competitors must bring their own food ingredients. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手须自带所需食品材料 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 17 / 34

18 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 18 / 34

19 Hot Cooking Culinary Challenge Individual 个人现场烹饪挑战赛 Class 7 MAIN COURSE SALAD 主菜色拉 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepared one western style main course dish for 2 portions within 60 minutes. 2) Dish must be presented on 2 individual plates with appropriate garnish and starch. 3) Recipe required in the kitchen during competition. 4) Competitors must bring their own plates. These plates can be collected once judging is done. 5) Competitors must bring their own food ingredients. 1) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求西式烹饪 2) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 3) 比赛期间, 操作台必须置放菜谱卡 4) 选手自带盘碟, 评判结束后方可取回 5) 选手须自带所需食品材料 NOTES 比赛注意事项 Salad Can be cleaned and washed but not portioned Vegetable/Fruits Can be peeled but not cooked Pastas & Dough Can be prepared but not cooked Mousses Minced items allowed (Preparation need to be made in the competition) Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 色拉 可清洗, 但不可分食蔬菜 / 水果 可去皮, 但不可预先烹调意大利面 / 生面团 可预先准备, 但不可预先烹调幕司 可食用搅拌幕司 ( 须在比赛过程中准备 ) 调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 19 / 34

20 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 20 / 34

21 Modern Chinese Cuisine Individual 个人创意中餐分子料理挑战赛 Class 8 BEEF COOKING 中式牛肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 6) To prepared one Chinese style main course dish for 2 portions within 60 minutes. 7) Dish must be presented on 2 individual plates with appropriate garnish and starch. 8) Recipe required in the kitchen during competition. 9) Competitors must bring their own plates. These plates can be collected once judging is done. 10) Competitors must bring their own food ingredients. 6) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求中式烹饪 7) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 8) 比赛期间, 操作台必须置放菜谱卡 9) 选手自带盘碟, 评判结束后方可取回 10) 选手须自带所需食品材料 NOTES 比赛注意事项 Vegetable/Fruits Can be peeled but not cooked Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 蔬菜 / 水果 可去皮, 但不可预先烹调调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 21 / 34

22 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 22 / 34

23 Modern Chinese Cuisine Individual 个人创意中餐分子料理挑战赛 Class 9 LAMB COOKING 中式羊肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 11) To prepared one Chinese style main course dish for 2 portions within 60 minutes. 12) Dish must be presented on 2 individual plates with appropriate garnish and starch. 13) Recipe required in the kitchen during competition. 14) Competitors must bring their own plates. These plates can be collected once judging is done. 15) Competitors must bring their own food ingredients. 11) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求中式烹饪 12) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 13) 比赛期间, 操作台必须置放菜谱卡 14) 选手自带盘碟, 评判结束后方可取回 15) 选手须自带所需食品材料 NOTES 比赛注意事项 Vegetable/Fruits Can be peeled but not cooked Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 蔬菜 / 水果 可去皮, 但不可预先烹调调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 23 / 34

24 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 24 / 34

25 Modern Chinese Cuisine Individual 个人创意中餐分子料理挑战赛 Class 10 CHICKEN COOKING 中式鸡肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 16) To prepared one Chinese style main course dish for 2 portions within 60 minutes. 17) Dish must be presented on 2 individual plates with appropriate garnish and starch. 18) Recipe required in the kitchen during competition. 19) Competitors must bring their own plates. These plates can be collected once judging is done. 20) Competitors must bring their own food ingredients. 16) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求中式烹饪 17) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 18) 比赛期间, 操作台必须置放菜谱卡 19) 选手自带盘碟, 评判结束后方可取回 20) 选手须自带所需食品材料 NOTES 比赛注意事项 Vegetable/Fruits Can be peeled but not cooked Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 蔬菜 / 水果 可去皮, 但不可预先烹调调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 25 / 34

26 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 26 / 34

27 Modern Chinese Cuisine Individual 个人创意中餐分子料理挑战赛 Class 11 DUCK COOKING 中式鸭肉烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 21) To prepared one Chinese style main course dish for 2 portions within 60 minutes. 22) Dish must be presented on 2 individual plates with appropriate garnish and starch. 23) Recipe required in the kitchen during competition. 24) Competitors must bring their own plates. These plates can be collected once judging is done. 25) Competitors must bring their own food ingredients. 21) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求中式烹饪 22) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 23) 比赛期间, 操作台必须置放菜谱卡 24) 选手自带盘碟, 评判结束后方可取回 25) 选手须自带所需食品材料 NOTES 比赛注意事项 Vegetable/Fruits Can be peeled but not cooked Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 蔬菜 / 水果 可去皮, 但不可预先烹调调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 27 / 34

28 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 28 / 34

29 Modern Chinese Cuisine Individual 个人创意中餐分子料理挑战赛 Class 12 SEAFOOD COOKING 中式海鲜烹饪 COMPETITION RULES AND REGULATIONS 比赛规则和条例 26) To prepared one Chinese style main course dish for 2 portions within 60 minutes. 27) Dish must be presented on 2 individual plates with appropriate garnish and starch. 28) Recipe required in the kitchen during competition. 29) Competitors must bring their own plates. These plates can be collected once judging is done. 30) Competitors must bring their own food ingredients. 26) 请在 60 分钟内完成作品, 每道菜应可供 2 人份, 要求中式烹饪 27) 装盘时必须用 2 个独立的盘子, 并具有适当装饰和面食 28) 比赛期间, 操作台必须置放菜谱卡 29) 选手自带盘碟, 评判结束后方可取回 30) 选手须自带所需食品材料 NOTES 比赛注意事项 Vegetable/Fruits Can be peeled but not cooked Sauce Can be reduced but not finished or seasoned Stocks Can bring into competition Dressings Need to be made in competition Coulis Puree is allowed but need to be finished in competition 蔬菜 / 水果 可去皮, 但不可预先烹调调味汁 在尚未完成调味时可适当减少使用汤料 可带入比赛现场装饰菜 须在比赛过程中制作酱汁 可做成泥, 但其他步骤需要在比赛中制作 29 / 34

30 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Material brought / Mise en place Clear arrangement of materials Clear working place, proper working position Clean work cloths Proper working technique Correct utilization of working time 0 10 points Correct Professional Preparation Correct basic preparation of food, corresponding to today s modern culinary art Preparation should be by practical, acceptable methods that exclude unnecessary ingredients Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables Presentation / Innovation Ingredients and side dishes must be in harmony Points are granted for excellent combination, simplicity and originality in composition Clean arrangement, with no artificial garnishes and no time consuming arrangements Exemplary plating to ensure an appetizing appearance is required Taste & Texture The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today s standards of nutritional values 0 50 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 食材选择及准备工作食材清洗工作台整洁, 正确的工作位置工作服整洁正确的操作方法合理分配工作时间 正确专业的准备工作预先准备食材, 对应现代创意烹饪艺术准备工作要实用, 并处理恰当, 禁止使用不必要的原料正确的烹饪技术运用于所有食材的处理, 包括淀粉和蔬菜 摆盘成列及创新原料和附菜必须搭配协调整体搭配应具有出色的组合性 简洁性和原创性合理安排, 不用人造装饰, 不耗费大量时间 要求装盘美观以确保食物美味可口 口味菜肴必须保留主材料的口味必须加入适当的调味从品质上来说, 口味 色泽和装盘必须符合食品营养要求 0-10 分 0-50 分 30 / 34

31 Display Challenge 烹饪展示挑战赛 Class 13 FRUIT AND VEGETABLE CAVING 果蔬雕 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To make up own banquet compositions of own fresh fruits and/or vegetables, combining various products within one design 2) Participants should persue maximum balance of combination, including balance of concept and contents, colour pallet and highly artistic performance of all elements of the composition accounting to specific conditions 3) Design shall be carved from raw food exclusively and the height of the items should not exceed 120cm. 4) The competitors have 60mins to assemble their displays on the exhibition table. 5) Table space allotted: 90cm X 90cm 1) 参赛者需运用不同的蔬菜和水果雕刻制作一组摆设 2) 参赛者需在特定的条件下尽量取得作品各因素的平衡, 包括主题及内容 色彩及所有含艺术色彩的元素 3) 作品必须是由未经煮熟的食材雕刻出来, 其高度不能超过 120cm 4) 参赛者需在 60 分钟内完成作品的现场拼装 5) 展台尺寸为 90cm X 90cm JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Degree of difficulty Judgment is primary based on the artistic work but also on the degree of difficulty and effort expended. Artistic achievement Balance, scale, proportion and suitability. Work involved The competence and expert work involved in the execution and/or preparation of the exhibit. Fine detailed carving Judgment is based on utilized and maximum of detail and the quality and skills executed. Creativity and Originality Artistic should be original and creative points 0 10 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 难度系数裁判将根据作品的艺术性 完美感及难度系数进行评判 艺术效果平衡性 美观性 恰当的对称比例 专业技能在作品制作和 / 或预备过程中的运用到的专业技能 精细雕刻裁判将根据作品的精细度 雕刻品质 技能熟练度进行评判 创意及原创性必须为具有创意的原创作品 0-30 分 0-10 分 31 / 34

32 Display Challenge 烹饪展示挑战赛 Class 14 FREE STYLE SHOWPIECES DISPLAY 糕点装饰展示 COMPETITION RULES AND REGULATIONS 比赛规则和条例 Ingredients out of the competitor s own choice. 1) No frames, wires or moulds are allowed except for fat showpieces where Styrofoam supports are permitted. 2) Height should not exceed 120cm. 3) Table space allotted: 90cm X 90cm. 由参赛选手可自行采用以下原料 : 杏仁糖霜 巧克力 糖类 脂类 糖胶装饰物 焦糖奶油 米粉团 / 面粉团或者其他可食用的成分 1) 除含脂类的展示品可以用泡沫塑料支撑以外, 不允许使用框架 金属线和模具作支撑, 否则将被处以扣分 2) 参赛作品高度不能超过 120cm 3) 展台尺寸为 90cm X 90cm JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Technique and degree of difficulty Technique, degree of difficulty and effort points Presentation and general impression 0 25 points The finished exhibit should provide a good impression based on balanced proportions and aesthetically pleasing principles. Correct professional preparation Correct basic culinary preparation corresponding to today s modern patisserie. Artistic impression Balance, scale, proportion and suitability as a food display exhibit points 0 25 points 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 技术与难度作品的制作技巧和难度外观及整体表现作品必须合乎比例, 并在美学和整体上表达优美形象 正确的准备工作正确的基本烹制准备工夫, 并达到现代糕饼制作的水平 外观美感作品的设计 尺寸和比例均须适合其他食物摆设 0-25 分 0-25 分 0-25 分 0-25 分 32 / 34

33 Display Challenge 烹饪展示挑战赛 Class 15 4 PLATE DESSERT DISPLAY 四道甜点展示 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) To prepare and display 4 different desserts. All desserts have to be produced by the competitors themselves. 2) One of the desserts must be produced in duplicate, without aspic glazing, for judges tasting. 3) Table space allotted: 90cm X 90cm. 1) 参赛者须准备及摆设 4 款不同的甜品 所有的甜品必须由参赛选手亲手制作 2) 每位选手的参赛作品须准备两份, 一份供展示使用, 一份供裁判品尝评分, 供裁判品尝评分的那一份不可以涂上鱼胶 3) 展台尺寸为 90cm X 90cm JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) Presentation and general impression Depending on material used, the finished exhibit must present a good impression based on ethical and aesthetic. Taste 0 40 points The flavour of the key ingredient must be prevalent without hindrance of secondary tastes, proper texture will also be judged. Degree of difficulty and Creativity Technique and creativity involved in production, effort spent on decoration. Practical, up to date presentation Combination of taste, texture and colours, portion size and feasibility for daily service in a restaurant or for banqueting. 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 外观展示, 总体印象 根据所用原料, 完成后的作品须体现文化内涵和艺术美感 口味 0-40 分主要味道要配合主题, 避免太多不同的味道混杂在一起, 质感搭配恰当 难度及创意性 制作技巧, 难度及创意性, 精致的装饰 实用性及现代感 展品需在口味 质地 颜色 ( 尽量少用色素 ) 和大小比例上组合完美, 并适合日常用料的可行性 33 / 34

34 Display Challenge 烹饪展示挑战赛 Class 16 WEDDING CAKE DISPLAY 婚礼蛋糕展示 COMPETITION RULES AND REGULATIONS 比赛规则和条例 1) Entries have to be three tiers with all tiers to incorporate a wedding design. The main 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. All 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 90cm. 4) Judges will taste the 15cm cake only. 1) 参赛作品须符合以下要求 : 蛋糕需制作成三层, 共同构成婚礼主题 主三层蛋糕将不会被裁判品尝, 但参赛选手须提供一个直径为 15cm, 与参赛作品风格与风味相同的蛋糕供裁判品尝后评判 2) 整个蛋糕装饰须由手工完成 饼柱外其它点缀装饰物均可食用 不允许使用金属线或金属框架作支撑, 如违反将被处以扣分 3) 展台尺寸为 90cm X 90cm 4) 裁判将只品尝直径为 15cm 的独立蛋糕 JUDGING CRITERIA 评判标准 Total possible points: 100 (no half points will be given) The Wedding Cake will not be tasted. But contestant must present ONE 15cm cake of same design for the judges to taste. Technique and degree of difficulty 0 25 points The artistry, competence and the expertise involved in the execution of preparation of the exhibit. Presentation and general impression 0 25 points The finished exhibits should provide a good impression based on balanced proportions and aesthetically pleasing principles. Taste 0 25 points Creativity, texture, harmony of ingredients used. Correct professional preparation 0 25 points Correct basic culinary preparation corresponding to today s modern patisserie. 参赛作品最高得分 100 分 ( 无 0.5 分计分 ) 技术和难度作品的美感 制作技巧和难度 外观及整体表现作品必须比例对称, 并体现优美的整体形象 味道口感的创造性 纹理结构 所用原料的融合性 正确的准备工作正确的基本烘制准备工序, 并达到现代蛋糕制作水品 0-25 分 0-25 分 0-25 分 0-25 分 34 / 34