TUNA CONGRESS 1ST TUNA CULINARY
CHALLENGE 2012
September 6, 2012, 1pm, Family Country Hotel
Garden
THEME: The theme
will be announced on the orientation day on August 27, 2012, SFFAII Office,
Magsaysay Ave., GSC.
GROUP COMPOSITION:
Each group shall be composed of three (3) BONAFIDE STUDENTS
of any school offering culinary or HRM program.
DETAILS OF THE COMPETITION:
Participants will be asked to cook one appetizer and one main dish
that will feature tuna as the main
ingredient.
- Participants
will be given 30 minutes to get their ingredients from the ingredients
table, write the recipe and do the mise en place.
- Participants
will be given another one (1) hour to cook the appetizer and the main
dish.
UNIFORM: Participants are prohibited to wear any clothing or
uniform with logo, school name or any symbol, figure or character that will
identify the school they represent. All of the members of the team should be
wearing appropriate clothing for chefs.
NUMBER OF SERVINGS: Participants are required to cook ten (10) servings. All four servings
should be plated individually in a plain, white plate, no size or shape
specified with no logo or company name. Nine plates will go to the judges table
and one plate on the display table.
CRITERIA FOR JUDGING:
|
CRITERIA
|
MAXIMUM
POINTS POSSIBLE (100 pts)
|
|
Mise en
place, correct cooking techniques, Completion of Task
|
40
|
|
Overall
taste and Presentation of Dishes
|
40
|
|
Adherence
to the theme and Use of Required Ingredients
|
20
|
Point
deductions:
-
Ingredient wastage
-
Not finishing on time
-
Using plates with logos or marks
-
Using uniforms with logos or school name
INSTRUCTIONS:
Three members are required to wear proper chef's jacket, toque,
apron, side towel, closed shoes and long pants.
The organizers will first distribute the official instructions for
the competition. After the briefing, teams will be given 30 minutes to get
their ingredients, do the recipe and mis en place and one (1) hour to do the rest of the cooking tasks. No
contestant will be allowed to leave the activity area or talk with any other
person except the organizers after the instructions have been given. Only
contestants can proceed with the rest of the competitions.
30 minutes to get ingredients, write the recipe and do the mise en
place
1 hour to strategize and cook
Organizer will provide all ingredients to be used inside the
competition area. All teams start getting ingredients at the same time. Tuna
will be the main ingredient for each course.
Appetizer should be served first and then the main course. A marshal shall be assigned to you. You may
advise your marshal that your food is ready to be served. The marshal then brings
3 of the four servings for judging, and one to the display area.
EQUIPMENT THAT WILL BE PROVIDED BY THE ORGANIZER:
Common chiller and freezer aluminum
foil
Work tables cling
wrap
Stove LPG tank, hose and
regulator
Tables for display trash bags
Common tabletop oven Common blender
PARTICIPANTS CAN BRING ALL OR SOME OF THESE ITEMS:
All kinds of knifes meat
thermometer blender
3 chopping boards double
boiler kitchen shears
sauce pan saucepot dishtowel
steamer sheet
pan basting
brush
stockpot baking
pans grater/scoop
ladles utility bowls and plates bottle and can opener
colander utility
spoons and forks measuring cups
and spoons
pastry bag and tubes pot
holders rubber
spatula
meat thermometer sieve washcloth
skimmer pail
and basin wire whisk
MUST BRING
FOR SERVING:
10 sets plates, salad plate, soup plate or appropriate dinnerware
20 pieces spoons and forks
10 underliners or saucers
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