COMPETITION GUIDELINES

1. Competitors are identifed by a number trou! a ra"e system.

#. Te main in!redients$materia%s to be used are &ruits and 'e!etab%es
tat are %o(a%%y !ro)n in Mindanao.
*. Te (ompetitors sou%d use te re(ipe &ormat pro'ided by te
(ommittee.
+. ,a%idation o& in!redients- too%s and materia%s )i%% be (ondu(ted by
te (ommittee and .urors prior to te (ompetition proper- to ensure
tat on%y te in!redients )ritten in te submitted re(ipes )i%% be
used.
/. 0%% in!redients are to be neat%y set in (o'ered (ontainers )$ its
respe(ti'e %abe%s- brou!t to te site by te parti(ipants1 team on
te day o& te (ompetition and set up in teir desi!nated area.
2. 0%% !arnisin! sou%d be (ra&ted on te spot- and tere&ore- a%%
ready made !arnitures )i%% be (onfs(ated by te (ommittee.
3. Parti(ipants must obser'e sa&ety pre(autions at a%% times durin! te
per&orman(e.
4. Coa(es are a%%o)ed to (oa( on%y be&ore te (ompetition proper5
o)e'er tey are not a%%o)ed to stay in te premises durin! te
(ontest proper.
6. Te (ontest moderator )i%% announ(e and ma7e te ne(essary
si!na% &or (ommen(in! and termination o& te (ontest.
18.Ta7in! pi(tures o& teir respe(ti'e (ompetitors outside te restri(ted
area is permissib%e.
[Link](ipants sou%d pro'ide proper eatin! utensi%s &or te .ud!es
tastin!.
1#.Te resu%t o& te e'a%uation by te .urors is fna% and e9e(utors.
General Instructions to Competitor:
1. Before the competition:
1. :e!ister to te se(retariat ;1< one our be&ore te start o& te
(ompetition. =ai%ure to re!ister on !i'en time )i%% mean
dis>ua%if(ation &rom .oinin! te (ompetition. ; Entry number )i%% be
ra"ed durin! tis time<
#. ?ueries and (%arif(ations )i%% be entertained durin! tis time on%y.
*. Tirty ;*8< minutes be&ore te (ompetition you are a%%o)ed to
e9amine a%% your materia%s- too%s and e>uipment. Te remainin!
tirty ;*8< minutes )i%% be &or te or!ani@er$and or .urors to 'a%idate
te (ompetitors1 area.
2. During the Competition:
1. To a'oid dedu(tion o& time- fnis te (ontest )itin te a%%otted
time.
#. 0%)ays obser'e a%% te ne(essary sa&ety pre(autions.
*. In (ase o& prob%ems- raise your and to (a%% te attention o& te
.urors. Arite do)n your (on(erns- no ora% (on'ersation is a%%o)ed
durin! te (ompetition to a'oid distra(tin! or !i'in! o& (%ues to
oter (ompetitors.
3. After the Competition
1. Aen you are trou!- (a%% te attention o& te .urors &or your time
to be noted. Stay a)ay &rom your area and
:e&rain &rom tou(in! your produ(t$output.
#. Aait &or te de(%aration o& )inners.
ENT! EGI"TATI#N $#%
No. BBBBBBBBBBBB
Name o& te Competitors Cear Le'e% and Se(tion
E,ENT$C0TEGO:C D ;Please Check<
[Link] CEE=1S A0:
#.BBBBBBD F0N?UET =LOAE: 0::0NGEMENT
*. BBBBB D COOGIE M0GING CONTEST
+. BBBBB D CENTE:PIECE 0::0NGEMENT
/. BBBBB D C0GE DECO:0TING
2. BBBBB D F0CG D:0=T M0GING
3. BBBBB D EG0F0N0 0ND T0FL E SETTING
4. BBBBB D =:UIT 0ND ,EGET0FLE C0:,ING
6. BBBBB D M0:GET F0SGET
[Link] A0ITE:1S :EL0C
[Link] FED M0GING
1#.BBBBBD N0PGIN =OLDING
1+.BBBBBD =OOD P:ESENT0TION
I$Ae a'e read te terms and (onditions set &ort &or te (ondu(t o&
te (ompetition and I$)e a!ree to abide by te said terms H (onditions
Con&ormedD
BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB
Team Leader ;Name and Si!nature<
BBBBBBBBBBBBBBBBBBBBBBBBBBBB
Date Si!ned
1. PLATED DESSERT( 30 minutes, 2 competitors, plus table set-
up
Ea( p%ated dessert must not e9(eed one portion.
Dessert must be presented on )ite p%ates. Te p%ate must
be a simp%e !eometri( sape I tere is no restri(tion on te
si@e o& te p%ate.
Teams are re>uired to brin! teir o)n p%ates &or te p%ated
desserts.
Ea( team must e9e(ute a%% te(ni(a% s7i%%s in bui%din! and
presentin! te p%ated desserts in &ront o& te .ud!es.
Ne) use o& te(ni>ues and Ja'ors are )e%(omed- as )e%% as
(%assi(a% pastries tat a'e a modern presentation )i%e
&o(usin! on (%assi(a% Ja'ors.
Ea( p%ated dessert )i%% be .ud!ed on te &o%%o)in! (riteriaD
A&herence t the impose& si'e restrictions
Interior an& e(terior appearance of the actual
&essert
$la)or an& te(tures of the in&i)i&ual components
Balance of the *a)or an& te(tures o)er all
Degree of &i+cult,
Ea( team must ser'e # ser'in!s o& te produ(t and present
to te .urors.
Kud!es )i%% s(ore ea( dessert1s appearan(e and taste
usin! a 1L/ s(a%e. Te numeri(a% s(a%e )i%% be used as
&o%%o)sD
0 'a%ue o& - )i%% be used &or e9(e%%ent- . &or outstandin! 3
&or a'era!e- 2 &or &air- 1 &or poor or needs impro'ement
#. "A/AD (30 minutes, 2 competitors, plus table set-up
Ea( sa%ad must not e9(eed one portion.
Sa%ad must be (ate!ori@ed as tosse& sala& ;made o& mi9ed
and (oo7ed 'e!etab%es )it addition o& oter in!redients
su( as meat- pou%try- and sea&ood and must a'e a dressin!
or dip.
Sa%ad must be presented on )ite p%ates. Te p%ate must be
a simp%e !eometri( sape I tere is no restri(tion on te si@e
o& te p%ate.
Teams are re>uired to brin! teir o)n p%ates &or te sa%ad
presentation.
Ea( team must e9e(ute a%% te(ni(a% s7i%%s in bui%din! and
presentin! te sa%ad in &ront o& te .ud!es.
Ne) use o& te(ni>ues and Ja'ors are )e%(omed.
Ea( sa%ad )i%% be .ud!ed on te &o%%o)in! (riteriaD
A&herence to the impose& si'e restrictions
Interior an& e(terior appearance of the actual
&essert
$la)or an& te(tures of the in&i)i&ual components
Balance of the *a)or an& te(tures o)er all
Degree of &i+cult,
Ea( team must ser'e # ser'in!s o& te produ(t and present
to te .urors.
Kud!es )i%% s(ore usin! a 1L/ s(a%e. Te numeri(a% s(a%e )i%%
be used as &o%%o)sD
0 'a%ue o& - )i%% be used &or e9(e%%ent- . &or outstandin! 3
&or a'era!e- 2 &or &air- 1 &or poor or needs impro'ement
ECI0E $#%AT
$or "ala& an& 0late& Dessert
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II. !iel& an& 0ortion "i'e:
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III. Ingre&ients an& 2uantities:
"peci3cation4Description 2uantit, 5nit
I6. 0roce&ures
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6. Coo7ing4Ba7ing Time an& Temperature: 11111111111111111
E)ent: 11111111111111111111111111111111111111111111111111111111111111111
Name of Competitor4s:
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!ear /e)el an& "ection: