Team Name: School District:
Recipe Name: Judge Name:
Presentation of Dish Points Score
Presentation included an introduction of team 10
members, description of recipe development,
nutritional content of recipe, and meal components
provided in dish.
Students identified the local ingredients used in 6
their dish and exhibited an understanding of the
importance of buying and using local products.
Students discussed their interaction with school 6
nutrition program.
Student's responses to questions demonstrated 8
their knowledge.
Judge's Comments: 30 Points
Possible
Overall Appeal Points Score
The recipe is creative and original. Ingredients 20
complement each other.
Recipe includes two or more Tennessee grown 15
ingredients that are integral to the dish.
Recipe is applicable to and replicable by school 20
nutrition program.
Judge's Comments: 55 Points
Recipe Appearance and Execution
Dish is colorful, plate is visually appealing 15
(food was arranged attractively on plate).
Dish has a pleasing aroma. 5
Dish is cooked properly (cooking techniques 10
are well-executed).
Judge's Comments: 30 Points
Possible
Taste
Dish included appropriate contrast in 8
flavors(i.e. strong,mild,sweet,tart,salty, etc.)
Dish included appropriate contrast in 7
texture(i.e. soft,chewy,crisp,tender,
etc.)and textures are appropriate(i.e. tender
meat,crisp veggies etc.)
Dish is pleasant in taste and properly 10
seasoned.
Dish was served at proper temperature. 10
Judge's Comments: 35 Points
Possible
Sanitation and Food Safety
Transfer the Food Safety Judge's score to
this section and include it in your calculation
of total score (below).
Judge's Comments: 50 Points
Possible
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
• 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 recognize d.
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 WinnerPhp Php 5,000.00 worth of prizes
Best AppetizerPhp 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
