Scribd Logo
Upload

Welcome to Scribd!

  • 12 views

    Cooking Competition For Business Week

    Uploaded by

    Rose Mary Vidamo
    The document announces a cooking competition that will take place during Business Week at Far Eastern Polytechnic College. The competition requires participants to prepare a main course using fish within a Php 300 budget. It provides the competition details such as date, participant requirements, judging criteria, and mechanics.

    Copyright:

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

    Cooking Competition For Business Week

    Uploaded by

    Rose Mary Vidamo
    12 views2 pages
    The document announces a cooking competition that will take place during Business Week at Far Eastern Polytechnic College. The competition requires participants to prepare a main course using fish within a Php 300 budget. It provides the competition details such as date, participant requirements, judging criteria, and mechanics.

    Original Description:

    Cooking competition

    Original Title

    Cooking-Competition-for-Business-Week

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document announces a cooking competition that will take place during Business Week at Far Eastern Polytechnic College. The competition requires participants to prepare a main course using fish within a Php 300 budget. It provides the competition details such as date, participant requirements, judging criteria, and mechanics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    12 views2 pages

    Cooking Competition For Business Week

    Uploaded by

    Rose Mary Vidamo
    The document announces a cooking competition that will take place during Business Week at Far Eastern Polytechnic College. The competition requires participants to prepare a main course using fish within a Php 300 budget. It provides the competition details such as date, participant requirements, judging criteria, and mechanics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    FAR EASTERN POLYTECHNIC COLLEGE

    Brgy. Sta. Lucia- 1, Dasmariñas City, Cavite


    Tel. No. (046) 683-0541

    Cooking Competition for Business Week


    Participants: 1 representative from SHS and 1 representative from college.
    Budget: Php. 300.00
    Category: Main Course (Sweet and Source Fish)
    Main Ingredient: Any Edible Fish
    Pax: Good for 3 Servings
    Date of Competition: February 13, 2024 (930am – 1230nn)
    Mechanics:
    1. Bonifide student/s of Far Eastern Polytechnic College (FEPC) for this Academic Year 2023 –
    2024;
    2. The participants must wear and have the minimum kitchen apparel (Hairnet, Mask, Apron,
    Potholder, and Clog Shoes/ Rubber Shoes)/ Chef Uniform;
    3. The committees must collect the receipt of purchased before the start of the time competition;
    4. No pre-cooked and precuts are allowed;
    5. Exceeding from the budget allocation will only means a 3 points deduction from the total
    score;
    6. The competition proper will be at the FEPC kitchen laboratory at exactly 10 am; attending the
    briefing is a must at 930 am;
    7. The team who are late in coming at the time stated above will have a deduction of 3 points
    from the total score;
    8. The committees will check the purchased ingredients and materials before the competition;
    9. The participants can use the available materials in the kitchen laboratory but must return it
    back afterwards;
    10. The competition is expected to run from 10 am until 1130nn;
    11. The competing team will present their unique sweet and sour dish to the judges with the right
    table appointments;
    12. Accompaniment dishes, carbohydrate/ starches and beverages are excluded from the 300
    budgetary allowance; the participating team are allowed to add to the latter mentioned; and
    13. The decision of the judges will always be final and irrevocable; criteria for judging are as
    follows,
    SERVING METHOD AND PRESENTATION. Fresh and colorful, easy to eat, closely placed
    item for maintaining temperature, hot/ cold serving plate, stylistic and practical. 20%
    PORTION SIZE AND NUTRITIONAL BALANCE. Balance protein and carbohydrate. 5%
    MENU AND INGREDIENTS COMPATABILITY. Do the recipe ingredients compliment
    each in color, flavor and texture? Are the ingredients balanced in size and amounts? 10%
    CREATIVITY AND PRACTICALITY. Is the dish creative, showing something new or an old
    idea modernized? 30%
    FLAVOR, TASTE, TEXTURE AND DONENESS. Do the specified major ingredients caryy
    the dominant flavors? Do the components fit together? Are the temperature correct? Do the
    textures reflect the cooking technique? Is the sauce correct in consistency and smooth? 35%
    FAR EASTERN POLYTECHNIC COLLEGE
    Brgy. Sta. Lucia- 1, Dasmariñas City, Cavite
    Tel. No. (046) 683-0541

    OR

    a. Uniqueness 30%
    b. Taste and Texture 20%
    c. Aroma 5%
    d. Appropriateness 20%
    e. Presentation and Consistency 25%

    You might also like