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1. The document provides guidelines for a cooking competition that uses locally grown fruits and vegetables from Mindanao.
2. Competitors must use the provided recipe format and have their ingredients validated before the competition. Coaches are only allowed to assist before the competition starts.
3. Judging will be based on several criteria like adherence to specifications, appearance, flavor, and difficulty level. The judges' decision is final.
1. The document provides guidelines for a cooking competition that uses locally grown fruits and vegetables from Mindanao.
2. Competitors must use the provided recipe format and have their ingredients validated before the competition. Coaches are only allowed to assist before the competition starts.
3. Judging will be based on several criteria like adherence to specifications, appearance, flavor, and difficulty level. The judges' decision is final.
1. The document provides guidelines for a cooking competition that uses locally grown fruits and vegetables from Mindanao.
2. Competitors must use the provided recipe format and have their ingredients validated before the competition. Coaches are only allowed to assist before the competition starts.
3. Judging will be based on several criteria like adherence to specifications, appearance, flavor, and difficulty level. The judges' decision is final.
1. Competitors are identifed by a number trou! a ra"e system.
#. Te main in!redients$materia%s to be used are &ruits and 'e!etab%es tat are %o(a%%y !ro)n in Mindanao. *. Te (ompetitors sou%d use te re(ipe &ormat pro'ided by te (ommittee. +. ,a%idation o& in!redients- too%s and materia%s )i%% be (ondu(ted by te (ommittee and .urors prior to te (ompetition proper- to ensure tat on%y te in!redients )ritten in te submitted re(ipes )i%% be used. /. 0%% in!redients are to be neat%y set in (o'ered (ontainers )$ its respe(ti'e %abe%s- brou!t to te site by te parti(ipants1 team on te day o& te (ompetition and set up in teir desi!nated area. 2. 0%% !arnisin! sou%d be (ra&ted on te spot- and tere&ore- a%% ready made !arnitures )i%% be (onfs(ated by te (ommittee. 3. Parti(ipants must obser'e sa&ety pre(autions at a%% times durin! te per&orman(e. 4. Coa(es are a%%o)ed to (oa( on%y be&ore te (ompetition proper5 o)e'er tey are not a%%o)ed to stay in te premises durin! te (ontest proper. 6. Te (ontest moderator )i%% announ(e and ma7e te ne(essary si!na% &or (ommen(in! and termination o& te (ontest. 18.Ta7in! pi(tures o& teir respe(ti'e (ompetitors outside te restri(ted area is permissib%e. 11.Parti(ipants sou%d pro'ide proper eatin! utensi%s &or te .ud!es tastin!. 1#.Te resu%t o& te e'a%uation by te .urors is fna% and e9e(utors. General Instructions to Competitor: 1. Before the competition: 1. :e!ister to te se(retariat ;1< one our be&ore te start o& te (ompetition. =ai%ure to re!ister on !i'en time )i%% mean dis>ua%if(ation &rom .oinin! te (ompetition. ; Entry number )i%% be ra"ed durin! tis time< #. ?ueries and (%arif(ations )i%% be entertained durin! tis time on%y. *. Tirty ;*8< minutes be&ore te (ompetition you are a%%o)ed to e9amine a%% your materia%s- too%s and e>uipment. Te remainin! tirty ;*8< minutes )i%% be &or te or!ani@er$and or .urors to 'a%idate te (ompetitors1 area. 2. During the Competition: 1. To a'oid dedu(tion o& time- fnis te (ontest )itin te a%%otted time. #. 0%)ays obser'e a%% te ne(essary sa&ety pre(autions. *. In (ase o& prob%ems- raise your and to (a%% te attention o& te .urors. Arite do)n your (on(erns- no ora% (on'ersation is a%%o)ed durin! te (ompetition to a'oid distra(tin! or !i'in! o& (%ues to oter (ompetitors. 3. After the Competition 1. Aen you are trou!- (a%% te attention o& te .urors &or your time to be noted. Stay a)ay &rom your area and :e&rain &rom tou(in! your produ(t$output. #. Aait &or te de(%aration o& )inners. ENT! EGI"TATI#N $#% No. BBBBBBBBBBBB Name o& te Competitors Cear Le'e% and Se(tion E,ENT$C0TEGO:C D ;Please Check< 1.BBBBBBD CEE=1S A0: #.BBBBBBD F0N?UET =LOAE: 0::0NGEMENT *. BBBBB D COOGIE M0GING CONTEST +. BBBBB D CENTE:PIECE 0::0NGEMENT /. BBBBB D C0GE DECO:0TING 2. BBBBB D F0CG D:0=T M0GING 3. BBBBB D EG0F0N0 0ND T0FL E SETTING 4. BBBBB D =:UIT 0ND ,EGET0FLE C0:,ING 6. BBBBB D M0:GET F0SGET 18.BBBBBD A0ITE:1S :EL0C 11.BBBBBD FED M0GING 1#.BBBBBD N0PGIN =OLDING 1+.BBBBBD =OOD P:ESENT0TION I$Ae a'e read te terms and (onditions set &ort &or te (ondu(t o& te (ompetition and I$)e a!ree to abide by te said terms H (onditions Con&ormedD BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB Team Leader ;Name and Si!nature< BBBBBBBBBBBBBBBBBBBBBBBBBBBB Date Si!ned 1. PLATED DESSERT( 30 minutes, 2 competitors, plus table set- up Ea( p%ated dessert must not e9(eed one portion. Dessert must be presented on )ite p%ates. Te p%ate must be a simp%e !eometri( sape I tere is no restri(tion on te si@e o& te p%ate. Teams are re>uired to brin! teir o)n p%ates &or te p%ated desserts. Ea( team must e9e(ute a%% te(ni(a% s7i%%s in bui%din! and presentin! te p%ated desserts in &ront o& te .ud!es. Ne) use o& te(ni>ues and Ja'ors are )e%(omed- as )e%% as (%assi(a% pastries tat a'e a modern presentation )i%e &o(usin! on (%assi(a% Ja'ors. Ea( p%ated dessert )i%% be .ud!ed on te &o%%o)in! (riteriaD A&herence t the impose& si'e restrictions Interior an& e(terior appearance of the actual &essert $la)or an& te(tures of the in&i)i&ual components Balance of the *a)or an& te(tures o)er all Degree of &i+cult, Ea( team must ser'e # ser'in!s o& te produ(t and present to te .urors. Kud!es )i%% s(ore ea( dessert1s appearan(e and taste usin! a 1L/ s(a%e. Te numeri(a% s(a%e )i%% be used as &o%%o)sD 0 'a%ue o& - )i%% be used &or e9(e%%ent- . &or outstandin! 3 &or a'era!e- 2 &or &air- 1 &or poor or needs impro'ement #. "A/AD (30 minutes, 2 competitors, plus table set-up Ea( sa%ad must not e9(eed one portion. Sa%ad must be (ate!ori@ed as tosse& sala& ;made o& mi9ed and (oo7ed 'e!etab%es )it addition o& oter in!redients su( as meat- pou%try- and sea&ood and must a'e a dressin! or dip. Sa%ad must be presented on )ite p%ates. Te p%ate must be a simp%e !eometri( sape I tere is no restri(tion on te si@e o& te p%ate. Teams are re>uired to brin! teir o)n p%ates &or te sa%ad presentation. Ea( team must e9e(ute a%% te(ni(a% s7i%%s in bui%din! and presentin! te sa%ad in &ront o& te .ud!es. Ne) use o& te(ni>ues and Ja'ors are )e%(omed. Ea( sa%ad )i%% be .ud!ed on te &o%%o)in! (riteriaD A&herence to the impose& si'e restrictions Interior an& e(terior appearance of the actual &essert $la)or an& te(tures of the in&i)i&ual components Balance of the *a)or an& te(tures o)er all Degree of &i+cult, Ea( team must ser'e # ser'in!s o& te produ(t and present to te .urors. Kud!es )i%% s(ore usin! a 1L/ s(a%e. Te numeri(a% s(a%e )i%% be used as &o%%o)sD 0 'a%ue o& - )i%% be used &or e9(e%%ent- . &or outstandin! 3 &or a'era!e- 2 &or &air- 1 &or poor or needs impro'ement ECI0E $#%AT $or "ala& an& 0late& Dessert I. ecipe Title: 11111111111111111111111111111111111111111111111111 II. !iel& an& 0ortion "i'e: 11111111111111111111111111111111111111111111111111111111111 III. Ingre&ients an& 2uantities: "peci3cation4Description 2uantit, 5nit I6. 0roce&ures 111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111 6. Coo7ing4Ba7ing Time an& Temperature: 11111111111111111 E)ent: 11111111111111111111111111111111111111111111111111111111111111111 Name of Competitor4s: 111111111111111111111111111111111111111111111111111 111111111111111111111111111111111111111111111111111 !ear /e)el an& "ection:
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