COMPETITION CATEGORY AND CRITERIA

COMPETITION CATEGORY:

CATEGORY A
Preparing a balanced traditional meal.

1. Participants must prepare 6 types of meals/dishes which will be cooked and prepared during the competition.

2. The chosen meals (6 types) must be according to the selection below:

Meal 1 – Has a source of Carbohydrate

Meal 2 – Has a source of Protein

Meal 3 – Has a source of Vitamin

Meal 4 – Dessert

Meal 5 – Appetizer/ Salads

CATEGORY B
Preparing meals such as pickled food, cakes or desserts.

1. Participants must prepare 3 types of meals which will be cooked/baked/prepared before the competition.

2. 1 of these 3 meals MUST BE DEMONSTRATED on how it is done/prepared during the competition day itself.

3. Compulsory meals (participants must choose between [a] and [b]):

[a] Nonsom(bosou) and Sinuko
[b] Hinava and Sinuko

Chosen meal:

Pickled food/ Cakes/ Desserts

COMPETITION CRITERIA:

+ Each entry consist of two participants (1 group, 2 participants):

– Young Generation aged between 16 – 28 years old
– Veteran aged 35 years old and above

+ Participants are REQUIRED to wear their traditional outfits during their cooking session and food exhibition/tasting time.

+ Meals/dishes in Category A MUST be prepared during the competition day itself where as meals in Category B must be prepared earlier and exhibited during the competition day.

+ However, for Category B, one of the three chosen meals MUST BE DEMONSTRATED on how it is done/prepared during the competition day itself.

+ Each group is required to prepare their own Menu Cards consisting the name of the meal and it’s full recipe which must be exhibited together with their meals.

+ Participants must only use local materials for their meals/dishes.

+ Participants are encouraged to use the flavouring products from Maggi or Nestle. Marks will be given to participants who uses the flavouring product.

+ Meals/dishes prepared must be up to 5 servings.

+ Participants are responsible to bring their own cooking materials, serving plates, table cloth and decorations.

+ Cooking utensils and basic needs should also be brought by the participants except for those stated in No. 12.

+ Partipants are allowed to decorate their own exhibition tables before the competition starts.

+ The organizers will prepare the kitchen, cooking gas and pan.

IMPORTANT :

1. The closing date for application is 20th May 2010.

2. For further information, please call Madam Norhanida Annol (0198711887) or Madam Agnes Sibangan (0198021794).

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