GUIDELINE AND JUDGING CRITERIA (MARKET BASKET)

GUIDELINES and CRITERIA FOR JUDGING

COCSS01 MARKET BASKET: ASIAN CUISINE

· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall create 1 appetizer, 1 main course (with Starch and Sidings) and 1 dessert using the theme of this year’s competition ASIAN.
· Each group shall be composed of 3 members.
· The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· The organizers will ONLY provide the following: MAIN INGREDIENT (will be announced 2 days before the event). GAS STOVE and LPG, Preparation Table and Oven.
· All other ingredients shall be provided by the participants.
· Judges and Organizers decision is FINAL.

CRITERIA FOR JUDGING

· Taste 35%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked

· Visual Appeal 25%
*Contrast of plating and design
*Completeness (For main course: Starch, Main Dish,
Side Dish, Sauce and Garnishing)
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used

· Originality and Creativity of the Recipe 15%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
Indigenous ingredients to create starch/ sidings)

· Appetizer 10%
*Appetizers shall be given maximum of 10%
*Shall infuse Asian flavors/ techniques to the appetizer

· Dessert 10%
*Desserts shall be given 10%
*Shall infuse Asian flavors/ techniques to the dessert

· Overall Presentation 5%
*Appetizers, Main Course and Dessert shall complement
The flavors, taste and style of each other.


TOTAL POSSIBLE SCORE 100%