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    Guidelines and Mechanics Going Greens A Cook Off Showdown

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    Reynold Dela Cruz
    The document provides guidelines and mechanics for a cooking competition that challenges teams to prepare appetizers, main courses, and desserts using local green leafy vegetables. Teams have 3 hours to prepare their dishes and are judged on taste, nutrition, visual appeal, creativity, and overall presentation. Prizes are awarded to the grand winner and teams with the best appetizer, main dish, and dessert. Registration is required by July 15th and only the first 10 teams will compete.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Guidelines and Mechanics Going Greens A Cook Off Showdown

    Uploaded by

    Reynold Dela Cruz
    57 views3 pages
    The document provides guidelines and mechanics for a cooking competition that challenges teams to prepare appetizers, main courses, and desserts using local green leafy vegetables. Teams have 3 hours to prepare their dishes and are judged on taste, nutrition, visual appeal, creativity, and overall presentation. Prizes are awarded to the grand winner and teams with the best appetizer, main dish, and dessert. Registration is required by July 15th and only the first 10 teams will compete.

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    Guidelines and Mechanics Going Greens a Cook Off Showdown

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    The document provides guidelines and mechanics for a cooking competition that challenges teams to prepare appetizers, main courses, and desserts using local green leafy vegetables. Teams have 3 hours to prepare their dishes and are judged on taste, nutrition, visual appeal, creativity, and overall presentation. Prizes are awarded to the grand winner and teams with the best appetizer, main dish, and dessert. Registration is required by July 15th and only the first 10 teams will compete.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    57 views3 pages

    Guidelines and Mechanics Going Greens A Cook Off Showdown

    Uploaded by

    Reynold Dela Cruz
    The document provides guidelines and mechanics for a cooking competition that challenges teams to prepare appetizers, main courses, and desserts using local green leafy vegetables. Teams have 3 hours to prepare their dishes and are judged on taste, nutrition, visual appeal, creativity, and overall presentation. Prizes are awarded to the grand winner and teams with the best appetizer, main dish, and dessert. Registration is required by July 15th and only the first 10 teams will compete.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    GUIDELINES AND MECHANICS

    THE COMPETITION

    The challenge is to prepare Gourmet Filipino a la carte dishes which will highlight the use of local green
    leafy vegetables as the main ingredients.

    These dishes are:


    • Appetizer/Snack
    • Entrée/Main Course
    • Dessert

    A limited time of three (3) hours broken down into segments is allocated for the entire competition.

    THE COMPETING TEAM

    The contest is open to all culinary enthusiasts. Each participating team should be composed of two (2)
    members only.

    They are required to be at the venue one (1) hour before the contest proper. Five (5) points will be
    deducted from the total score of the groups who will arrive late.

    REGISTRATION

    Registration form can be downloaded from http://www.philrice.gov.ph/going-greens-a-cookoff-


    showdown. Send the filled out form to [email protected] or fax to (044) 456-0258 loc.
    260 not later than July 15, 2016 (Friday). Only the first 10 registrants will be accepted in the competition.
    REQUIREMENTS

    Participants will be provided with ingredients in a Mystery Basket. The main ingredients to be used will
    be revealed on the spot. Cooking utensils will be provided but contestants should bring special equipment
    (e.g. blenders, mixers), if necessary. The participants will only be provided with one (1) butane gas burner
    per team and share one (1) common oven. Each will also be provided with water for cooking and washing
    ingredients.

    MECHANICS

    1. Each team will be given ten (10) minutes to write their recipe in the official recipe form every after
    cooking a dish and to submit it to the organizers.

    2. The participants must provide a Title Card which contains the title and the brief description of each of
    the dishes on display. This must be submitted together with the Recipe Form. A five (5)-point
    deduction from the total score shall be incurred for non-submission of the title card.

    3. The title cards must be placed on the display area of the participant’s dishes prior to judging.

    4. All competitors are requested to wear proper cooking attire. Each team must bring at least three (3)
    plain white kitchen towels.

    5. All preparation and cooking of dishes, including garnishes, must be entirely made and crafted on the
    spot. A team who brings in any cooked item will be disqualified. Before the competition starts, each
    working area will be checked by the committee to ensure that no item (e.g., food and beverage) has
    been brought in.

    6. Every team should prepare two plates for each dish – one for display and another one to be served
    to the judges for tasting.

    7. Entreé/Main Course should pair well with brown rice. Brown rice will be provided along with other
    ingredients.

    8. The participants will be given a total of three (3) hours broken down into four (4) segments. Dish is to
    be served and displayed at the end of each segment.

    Segment 1 (30 min): Mise en place


    Segment 2 (1 hr): Appetizer/snack
    Segment 3 (1 hr): Preparation, cooking, plating and final touch for entrée or main course and
    dessert
    Segment 4 (30 min): Clean up, organization of the competition area, and writing of recipes

    9. One team will be declared as Grand Winners. Teams who will garner top scores in the different
    categories shall also be recognized.
    CRITERIA FOR JUDGING

     Taste and Nutritional Value (40%) - The dish should be nutritionally well balanced and must
    emphasize Philippine taste
     Visual appeal (30%) - Contrast of plating and design
     Originality and Creativity(20%) - Recipes are not copied from magazines, cook books, or other
    contests
     Overall Presentation (10%) – Appetizer and main course shall complement the flavors, taste, and
    styles of each other

    PRIZES (per team)

    Grand Winner Php 5,000.00 worth of prizes

    Best Appetizer Php 3,000.00 worth of prizes

    Best Main Dish Php 3,000.00 worth of prizes

    Best Dessert Php 3,000.00 worth of prizes

    Consolation (Non-winners) Php 1,500.00 worth of prizes

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