Correct basic preparation of food, corresponding to culinary art. Preparation should be by today’s modern practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Service 0 5 points – Served in an organised and orderly fashion and within the time frame allowed. Presentation/Innovation 0 10 points – Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetising appearance is required. Taste 0 50 points – The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to of nutritional values. today’s standards PASTRY DISPLAY Presentation and Innovation 0 25 points – Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. Composition 0 25 points – Correct Professional Preparation 0 25 points – As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays. Serving Arrangement 0 25 points – This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. GENERAL INFORMATION 1. All entries will be exhibited on the day they are nominated. Exhibits must be in place for judging before 7.30am on the nominated day. 2. It is the responsibility of the competitor to remove their display. All competitors must clear their exhibit between 4pm and 5pm on the day of exhibition, except for classes 5, 7, 10, 11, & 12 which are to be picked up at 4pm on DAY THREE.
Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients. Service 0 – 5 points Served in an organised and orderly fashion and within the time frame allowed. Presentation/Innovation 0 – 10 points Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetising appearance is required. Taste 0 – 50 points The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values. PASTRY DISPLAY Presentation and Innovation 0 – 25 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. Composition 0 – 25 points Correct Professional Preparation 0 – 25 points As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays. Serving Arrangement 0 – 25 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. GENERAL INFORMATION 1. All entries will be exhibited on the day they are nominated. Exhibits must be in place for judging before 7.30am on the nominated day. 2. It is the responsibility of the competitor to remove their display. All competitors must clear their exhibit between 4pm and 5pm on the day of exhibition, except for classes 5, 7, 10, 11, & 12 which are to be picked up at 4pm on DAY THREE.
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