culinaire_malaysia_2015_rule_book.pdf

Culinaire Malaysia 2015 | Page 2 of 80

Content

Competition Categories........................................................................................................................................................ 3

General Information............................................................................................................................................................. 4

Entry Requirement ....................................... 5

Requirement of Enrolment 6

Competition Categories:

Individual Competition and Judging Criteria

Note for Competitors. 7

Cold Display Category......... 8

Patisserie Category... 9 11

Malaysia Pastry Cup 2015 12 16

Artistic Category. 17 18

Butchery Skill.. 19

Hot Cooking Category.. 20 21

Team Challenge and Judging Criteria


Malaysia Junior Tiger Cup... 23

The Red Majesty Chefs Cup... 24 27

Nyonyas Heritage..... 28

Crystal Ice Masterpiece.... 29

Fruits Sculpture.. 30

The Dream Team.. 31 39

Golden Opulence Service and Judging Criteria


Table Setting.. 41 42

Flair Tending.. 43 46

Fruit Flamb 47 48

Barista Championship... 49 61 dss Latte Art Championship 2015.. 62 66

Pub Challenge and Judging Criteria


Cocktail 68 71

Mocktail 72 75

Prizes, Awards and Certificate. 76

Rules and Regulations......... 77

Registration Form Individual Competitions........ 78

Registration Form Team Challenge. 79

Recipe Form... 80


Competition Categories

Cold Display

Class 1 Plated Appetizers

Class 2 Plate Dishes

Class 3 Buffet Platter

Class 4 Truly Malaysia 5-Course Platter

Class 5 Selection of Tapas

Class 6 Modern Chinese 4-Course Set Menu

Class 7 5-Course Western Set Menu

Class 8 Apprentice 4-Course Western Set Menu

Patisserie

Class 9 Plated Desserts

Class 10 Petits Fours or Pralines

Class 11 Free Style Confectionery

Class 12 Elegance Stylish Wedding Cake

Class 13 Pastry Showpiece

Class 14 Dress the Cake [Practical ]

Malaysia Pastry Cup 2015 2015

Class 15 Chocolate Showpiece and Dessert Challenge [Live Action]

Class 16 Sugar Showpiece and Chocolate Cake Challenge [Live Action]

Artistic

Class 17 Stylish Buffet Showpiece

Class 18 Ice Breakers [Live Action]

Class 19 Creative Edge Fruit and Vegetable Carving [Live Action]

Butchery Skill

Class 20 Iron Butcher Chef Challenge [Live Action]

Hot Cooking

Class 21 Fish/Seafood Main Course (Western Cuisine) - [Practical ]

Class 22 Meat/Poultry Main Course (Western Cuisine) - [Practical ]

Class 23 Apprentice Salmon Main Course (Western Cuisine) [Practical ]

Class 24 Ethnic Malay Cuisine [Practical ]

Team Challenge

Class 25 Malaysia Junior Tiger Cup [Practical ]

Class 26 The Red Majesty Chefs Cup [Practical ]

Class 27 Nyonyas Heritage [Practical ]

Class 28 Crystal Ice Masterpiece [Live Action]

Class 29 Fruits Sculpture [Live Action]

Class 30 The Dream Team [Practical ]

Gold Opulence Service

Class 31 Table Setting [Live Action ]

Class 32 Flair Tending [Live Action ]

Class 33 Fruit Flamb [Live Action ]

Class 34 Barista Championship [Live Action ]

Class 35 Latte Art Championship 2015 [Live Action ]

Pub Challenge

Class 36 Cocktail [Live Action ]

Class 37 Mocktail [Live Action ]


General Information

The Culinaire Malaysia 2015 maintains international culinary recognition. Held together with the famed Food & Hotel Malaysia from 29 September to 02 October 2015, this competition is set to be another benchmark in the international culinary industry. FHM 2015 will cover virtually every aspect of Food & Hotel Management, focusing on hotel/restaurant equipment/supplies, food and beverage, hotel furnishings and accessories, food service and catering equipment, housekeeping products, hospitality and retail technologies.

Venue

Kuala Lumpur Convention Centre

Kuala Lumpur City Centre

50088 Kuala Lumpur, Malaysia

Date 29 September 2015 02 October 2015

2015 9 29 10 02

Website www.hotels.org.my

Opening Hours and Admission

The Culinaire Malaysia is open to FHMs trade visitors and public

29 September-01 October 2015: 1000hrs 1800hrs

02 October 2015: 1000hrs 1600hrs

The competition hall for competitors

Individual Competitors for display classes :

open only from 0300hrs and judging begins at 0700hrs

3 7.

Practical Hot Cooking: judging at 0700hrs.

7

Entry badges (non-transferable) will be sent to competitors and judges before the Event.

Organizer

Malaysian Association of Hotels

C5-3, Wisma MAH

Jalan Ampang Utama 1/1

One Ampang Avenue

68000 Ampang, Kuala Lumpur

Malaysia

Tel: +603 4251 8477 Fax: +603 4252 8477

Email: [email protected] or [email protected]

Website: www.hotels.org.my


Entry Requirements

Registration Details Registration Forms are attached in the Rule Book and ensure the payments are submitted together.

Faxed Registration Forms must be accompanied with payment details in order for the entries to be processed.

Teams and Individual competitors can expect to receive confirmation of their registration by 15 August 2015.

2015 8 15

Entry fees are non-refundable, unless classes are full and competitors do not wish to register for alternative classes.

Submission of Registration Forms indicates acceptance of the Rules and Regulations of the Culinaire Malaysia 2015 in page 77.

77 Culinaire Malaysia 2015

Payment MUST be in Ringgit Malaysia. All payments are to be made payable by cheque/money order/bank draft only to MALAYSIAN ASSOCIATION OF HOTELS. Overseas company/personal cheques will not be accepted.

MALAYSIAN ASSOCIATION OF HOTELS

Please DO NOT send cash by mail.

Deadline of registration on 01 July 2015. Acceptance is on a first-come-first-served basis.

2015 7 1

Registration Forms (either typewritten or neatly handwritten) with entry fees to be submitted to:

Culinaire Malaysia 2015 Secretariat

C5-3, Wisma MAH,

Jalan Ampang Utama 1/1,

One Ampang Avenue,

68000 Ampang, Kuala Lumpur

Malaysia

Tel: +603 4251 8477 Fax: +603 4252 8477

Email : [email protected] or [email protected]

Website : www.hotels.org.my


Entry Requirements

Note: Acceptance with full payment only and based on a first-come-first-served basis. **Each participation fee above is exclusive of 6% Government and Service Tax (GST) charges.

Individual Class Cold Display Entry Fee (RM / ) Requirement

Class 1 Plated Appetizers 180.00 3 entries per establishment

Class 2 Plate Dishes 180.00 3 entries per establishment

Class 3 Buffet Platter 180.00 3 entries per establishment

Class 4 Truly Malaysia 5-Course Platter 180.00 3 entries per establishment

Class 5 Selection of Tapas 180.00 3 entries per establishment

Class 6 Modern Chinese 4-Course Set Menu 180.00 3 entries per establishment

Class 7 5-Course Western Set Menu 180.00 3 entries per establishment

Class 8 Apprentice 4-Course Western Set Menu 180.00 3 entries per establishment

Individual Class Patisserie Entry Fee (RM / ) Requirement

Class 9 Plated Desserts 180.00 3 entries per establishment Class 10 Petits Fours or Pralines 180.00 3 entries per establishment Class 11 Free Style Confectionery 180.00 3 entries per establishment Class 12 Elegance Stylish Wedding Cake 180.00 3 entries per establishment Class 13 Pasty Showpiece 180.00 3 entries per establishment Class 14 Dress the Cake 180.00 3 entries per establishment

Individual Class Malaysia Pastry Cup 2015 Entry Fee (RM / ) Requirement

Class 15 Chocolate Showpiece and Dessert Challenge 300.00 1 entry per establishment

Class 16 Sugar Showpiece and Chocolate Cake Challenge 300.00 1 entry per establishment

Individual Class Artistic Entry Fee (RM / ) Requirement

Class 17 Stylish Buffet Showpiece 180.00 3 entries per establishment

Class 18 Ice Breakers 180.00 3 entries per establishment

Class 19 Creative Edge Fruit and Vegetable Carving 180.00 3 entries per establishment

Individual Class - Butchery Skill Entry Fee (RM / ) Requirement

Class 20 Iron Butcher Chef Challenge 300.00 2 entries per establishment

Individual Class - Hot Cooking Entry Fee (RM / ) Requirement

Class 21 Fish/Seafood Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 22 Meat/Poultry Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 23 Apprentice Salmon Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 24 Ethnic Malay Cuisine 250.00 3 entries per establishment

Team Challenge Entry Fee (RM / ) Requirement

Class 25 Malaysia Junior Tiger Cup 1000.00 1 entry per establishment

Class 26 The Red Majesty Chefs Cup 1000.00 1 entry per establishment

Class 27 Nyonyas Heritage 600.00 1 entry per establishment

Class 28 Crystal Ice Masterpiece 600.00 1 entry per establishment

Class 29 Fruits Sculpture 600.00 1 entry per establishment

Class 30 The Dream Team 800.00 1 entry per establishment

Individual Class - Gold Opulence Service Entry Fee (RM / ) Requirement

Class 31 Table Setting 200.00 2 entries per establishment

Class 32 Flair Tending 200.00 2 entries per establishment

Class 33 Fruit Flamb 200.00 2 entries per establishment

Class 34 Barista Championship 200.00 2 entries per establishment

Class 35 Latte Art Championship 2015 200.00 2 entries per establishment

Individual Class - Pub Challenge Entry Fee (RM / ) Requirement

Class 36 Cocktail 200.00 2 entries per establishment

Class 37 Mocktail 200.00 2 entries per establishment


INDIVIDUAL CLASS

Cold Display, Patisserie Display, Malaysia Pastry Cup 2015, Artistic, Butchery Skill and Practical Hot Cooking

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.

Note for Competitors:

1. Please take note that these classes are usually filled up even before the closing date. Therefore, even if your Registration Form

is received before the closing date, places may have been filled by then. All entries are subjected to the Organizing Committees

approval.

2. Competitors must report to the respective Counter at least 30 minutes before their schedule time. Competitors who did not

present at their scheduled time will be considered as no-shows and will be disqualified.

3. The Organizer will not be responsible for any loss or damage of any utensils.

4. The Organizer reserves the right to revise the schedule of competition.

5. Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed.

6. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.

7. Competitors of Cold Display, Patisserie, Malaysia Pastry Cup 2015, Artistic, Butchery Skill and Individual Hot Cooking classes

who wish to seek Judges comments should meet the Judging Team Leader by appointment on the same competition day via

the Secretariat at the Organizers Office.

Cold Display and Patisserie Display

1. The halls for cold displays will only be open from 0300hrs and by 0700hrs all participants are required to leave the hall. Judging

begins at 0700hrs for cold displays.

2. A theme or name and Recipe Form must be placed beside the display exhibits.

3. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily at 1800hrs and at 1600hrs on

the last day. ONLY Elegance Stylish Wedding Cake (class: 12), Pastry Showpiece (class: 13) and Stylish Buffet Showpiece

(class: 17) will be exhibited for all the 4 days of the show and will be collected at 1600hrs on the last day unless deterioration

beyond acceptable standards have taken place.

4. Please take note that no clearing of exhibits will be allowed before closing time (1800hrs daily and 1600hrs on the last day).

Competitors who break this rule may have their future participation re-considered. Removal must be completed by 1830hrs to

facilitate table dressing for the following day. The Organizer reserves the right to dispose of uncollected exhibits.

5. No power point is provided at the competition area. However, competitors who wish to request power points (240V) must be

ordered via MAH and paid for at least two (2) months before the event. Late order surcharge will apply. Power point requested

during Culinaire Malaysia 2015 will not be entertained.

6. Table space allotted for display classes: 100cm x 90cm.

Individual Hot Cooking Class 1. Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same

time).

2. Competitors must prepare the Recipe Form for Judges perusal during the competition.

3. Hygiene is paramount.


INDIVIDUAL CLASS

COLD DISPLAY

Class 1 Plated Appetizers

Class 2 Plate Dishes

Class 3 Buffet Platter

Class 4 Truly Malaysia 5-Course Platter

Class 5 Selection of Tapas

Class 6 Modern Chinese 4-Course Set Menu

Class 7 5-Course Western Set Menu

Class 8 Apprentice 4-Course Western Set Menu Class 1 Plated Appetizers To display a variety of 4 different appetizers 2 cold and 2 hot displayed cold. Each portion for 1 person, suitable for restaurant a la carte service. Class 2 Plate Dishes To display 4 different hot dishes which are to be prepared in advance and displayed cold. Each should be a main course with the appropriate starch and its own garnish. Class 3 Buffet Platter To prepare in advance and display cold. 2 buffet dishes 1 meat platter and 1 seafood platter that represent todays services in hotels and restaurants. Each dish should be sufficient to serve 6 persons with appropriate garnishes. Class 4 Truly Malaysia 5-Course Platter To prepare in advance and displayed cold. 5 Malaysia traditional platter hidang style: 1 x fish platter 1 x beef platter 1 x lamb platter 1 x chicken platter 1 x rice Each dish should be sufficient to serve 6 persons with appropriate garnishes and condiments. Participants are allowed to experiment with flavours and composition that reflects to-date modern dining experience. Class 5 Selection of Tapas To display the tapas consistently in 6 different types 3 cold and 3 hot displayed cold. To prepare 6 pieces of each type. Aspic should be glazed on all items except crispy or baked dough. A set of edible individual pieces to be set aside from the display table for Judges sampling.

Class 6 Modern Chinese 4-Course Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of: 1 x seafood appetizer 1 x vegetable soup 1 x poultry main course accompanied with

vegetable and starch (either rice or noodle) 1 x self-create dessert Class 7 5-Course Western Set Menu To prepare in advance and display cold. A 5-course set menu with appropriate garnishes for one (1) person shall consist of: 1 x seafood appetizer 1 x clear soup 1 x game entre 1 x meat/poultry main course 1 x self-create dessert Class 8 Apprentice 4-Course Western Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of:

1 x seafood appetizer 1 x clear soup 1 x meat/poultry main course 1 x self-create dessert

Judging Criteria (Class 1 Class 8)

Composition

0 - 10 points Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. For classical dishes, the original recipe is applicable (in case of doubt, Escoffier shall prevail).

Degree of Difficulty / Creativity 0 - 10 points Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort

expended.

Presentation and Portion Size

0 - 20 points The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony.

Correct Preparation

0 - 30 points Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold and all cold dishes must be glazed with aspic (for preservation purpose only).

Practical and Up-To-Date Serving

0 - 30 points Clean and without time consuming arrangements. Exemplary plating to facilitate practical serving. Base using inedible products are not allowed.


INDIVIDUAL CLASS

PATISSERIE


Class 10 Petits Fours or Pralines




Class 14 Dress the Cake


To display a total of 4 different types of desserts:

1 x Hot and Cold

1 x Vegetarian without eggs and fat

1 x Free style creation

1 x Dessert served in glass

All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.

Judging Criteria (Class 9)

Composition 0 - 10 points Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour.

Degree of Difficulty / Creativity 0 - 10 points Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended.

Presentation / Innovation 0 - 20 points Food items utilised must be in harmony with quantity and the number of persons indicated in the criteria.

Presentation to be appetising, tasteful, elegant and modern style.

Correct Professional Preparation 0 - 30 points

Correct basic preparation, corresponding to todays modern patisserie.

Practical and Up-to-date Serving 0 - 30 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary

standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Class 10 Petit Fours or Pralines

To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces must

be presented and each piece to weigh between 8-12grams.

Practicality is essential for todays modern dining experience. No commercial moulds are allowed. Showpieces should enhance the

presentation and it will be judged.

An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges.


To display a total of 4 different types of cakes of todays taste. Cakes to be free-style and displayed as whole.

1 nos of whole cake

3 types of petit gteau

Required to display 3 pieces per each type of petit gateau and each piece to weigh between 60-80grams.

Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.


INDIVIDUAL CLASS

PATISSERIE

Judging Criteria (Class 10, Class 11)

Variety 0 - 10 points

The variety display has to be corresponded with the criteria requested.

Presentation and Overall Impression 0 - 20 points

Food items utilized must be in harmony with quantity and the number of persons indicated.

Correct Preparation and Naming 0 - 20 points The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic

preparation of the food.

Practical and Up-to-date Serving 0 - 20 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary

standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Taste and Texture 0 - 30 points Well balanced from a nutritional point of view. The taste, flavours and textures should corresponding to todays

standards.


3 cakes to incorporate a wedding design modern, contemporary or themed. One of the 3 cakes must be edible. A section of the finished edible cake should be cut for the judges inspection. This must be from the lowest tier of the 3 cakes. The height of finished display should not exceed 1.5 metre.

Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or any other appropriate materials may be used. No wiring and glue are allowed. Lace or its equivalent is not allowed. Points will be deducted for non-compliance.

Wedding cakes must stay on display until last day of the show and Organizer will dispose of exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin to deteriorate.


To display a showpiece of either:

a) Chocolate

b) Marzipan

c) Sugar (blown, Pulled)

d) Dough

e) Pastillage

No frames, moulds, glue or wires are allowed. Points will be deducted for non-compliance. There are no height restrictions.

Pastry Showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin to deteriorate.


Design and Composition 0 - 30 points As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food

displays.

Creativity and Originality 0 - 20 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and

ethical principles.

Technical Skills and Degree of Difficulty 0 - 50 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the

exhibit.


INDIVIDUAL CLASS

PATISSERIE

Class 14 Dress the Cake

Competitors have 2 hours to decorate one finished cake, which competitors have to provide. All decorating ingredients must be

edible and mixed on spot. Sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be pre-

prepared but not shaped. Sugar paste, marzipan and pastillage can be mix colour, but not shaped and modelled.

There are no height restrictions to the finished piece.

The cake (either plain or with fillings) should be either round (30cm diameter) or square (30cm x 30cm). Only 1 cake is allowed.

Points will be deducted for non-compliance.

All ingredients, utensils, implements, etc. are to be provided by competitors.

No chiller / freezer provided. No food or working items are to be placed on the floor.

The Organizer will provide the following set up:

2 power points (240V) for each competitor.


Preparation of Cake and Cleanliness of Work Station 0 - 10 points Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy.

Presentation and General Impression 0 - 40 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and

ethical principles.

Technique and Degree of Difficulty 0 - 50 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the

exhibit.


INDIVIDUAL CLASS

MALAYSIA PASTRY CUP 2015

Class 15 Chocolate Showpiece and Dessert Challenge

Class 16 Sugar Showpiece and Chocolate Cake Challenge This event aims to: Ignite creativity and interest in culinary art and pastry in particular. Provide a platform for communication and learning among enthusiastic pastry chefs around the region and elevate the status

of the pastry industry.

Create opportunities for pastry chefs to surpass themselves in the pastry world. Through this competitive approach, the Malaysia Pastry Cup will appeal to the trade and provide a meeting place where

professionals can exchange new ideas for enhancing the fine art of creative pastry.

Notes:

1. The competitors themselves must supply all ingredients, other than those provided by the Organizing Committee.

2. The complete market list must be submitted by the deadline 31 July 2015.

3. Participant to send the registration form with attached picture of the showpiece, plated dessert or Chocolate cake and recipe.

4. During the competition, the participant is allowed to adjust a maximum of 30% from the work and recipe.

5. Organizing Committee will do the selection and inform for the confirmation.

6. All competitors must wear black pants and appropriate footwear throughout the competition and award ceremony. No insignias,

titles, or other forms of identification may be added to the uniform. If the participant does not comply accordingly, the

participant will be disqualified.

7. Participants are required to perform with facing the public and are restricted to work within their kitchen booth.

8. The Organizing Committee reserves the right to reproduce and use the entries exhibited.

9. The showpiece must be on display until last day of the show and Organizer will dispose exhibits uncollected after 1600hrs or

earlier, if exhibits begin to deteriorate.


INDIVIDUAL CLASS



Open to Professional Pastry Cook only from any hotel or related organization with minimum 2 years or more of full time working

experience in pastry production kitchen.

Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in

the art of pastry to an audience. Great importance is focused on wellprepared, wellbalanced, and well-presented desserts.

Any theme may be chosen. Suggested examples are hunting, the seasons, etc.

The competitors will have 9 hours to prepare:

Eight (8) Plated Dessert

One (1) Chocolate Showpiece

Eight (8) Plated Dessert:

Same composition made with RAVIFRUIT products.

The competitors will have to prepare a dessert of their own creation complimented by an artistic 100% CALLEBAUT Chocolate

showpiece for buffet presentation.

The competitors will have to prepare a dessert of their own creation for a total of 5 plates:

4 plates for the professional Jury

1 plate for the buffet

3 plates for Invited Member of Media (to be confirmed)

Plate is brought by the participant, any shape or material of the plate is free.

Chocolate is not a compulsory ingredient, but if the competitor should decide to use some chocolate for their dessert, it could only

be selected from the range of CALLEBAUT chocolates.

If the dessert contains ice cream or sorbet, the competitors are allowed to prepare the mixture one day in advance for professional

purpose. However, competitors need to cook the same ice cream or sorbet recipes during the competition hour.

o The competitors have to inform the Organizing Committee in advance regarding the use of ice cream machine.

One (1) Chocolate Showpiece:

To display the plated dessert with the following mandatory requirements:

Size of the base: 60cm x 40cm

Maximum height for showpiece (excluding the base): 125 cm and not lower than 100cm.

The showpiece must be made with 100% of CALLEBAUT chocolate.

Competitors will be allowed to use a maximum of 18kg total of chocolate for the showpiece from the CALLEBAUT chocolate

selection.

The Organizing Committee will provide the following basic ingredients (ready in Kitchen area):

CALLEBAUT Couverture (20kg of each contestants to obtain one day in advance)

RAVIFRUIT frozen Puree and IQF fruit (choice of 3 to 5 flavour ready in the kitchen area)

Preparation and ready-made item

Competitors may bring in the following basic ingredients allowed by the Organizer:

Sugar: sugar syrup is permitted.

Biscuit: Meringue & Dacquoise biscuit are permitted.

Pavlova biscuit are not allowed and must be prepared during competition time.

Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled.

Ready to heat sugar pastilles or sheets.

Chocolate can be melted but not tempered.

Only food-safe, edible colours will be permitted.

Any specific product, with no visible commercial marking, is permitted.


INDIVIDUAL CLASS



Presentation of work:

The competition will last 9 hours commencing from 0700hrs. The tasting of desserts/chocolate cake will take place from 1330hrs.

The competitors will showcase their work, one after the other at a 15-minute interval.

Each competing participant will present their dishes. Buffet setting will take place from 1600hrs for all competitors.

The ingredients of dishes will be announced to the public.

The finished work will be presented to the public.

No background dcor is allowed.

Fabric, base, coloured linings will be provided by the competitors.

Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest

stewards and their conclusions will be final.

Specification of the equipment provided:

Equipment for each kitchen:

1 unit - sink with water supply

1 unit - stainless steel table

2 units - induction stove (gas is strictly not allowed during competition, except for portable gas torch)

1 unit - chocolate warmer

4 units - 13-amp electric power points

1 unit - 1 rack trolley with 6 tray

1 unit - microwave

1 unit - kitchen-aid mixer

Equipment sharing with next kitchen:

1 unit - blast freezer

1 unit - oven

Equipment not provided:

Small kitchen utensil, sugar lamp, torch.

Sauce pans, moulds, ladles, dishes, cutlery, scale. etc.

In general, anything not specified will not be provided.


INDIVIDUAL CLASS


Class 16 Sugar Showpiece and Chocolate Cake Challenge

Open to Professional Pastry Cook only from any hotel or related organization with minimum 2 years or more of full time working experience in pastry production kitchen.

Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in the art of pastry to an audience. Great importance is focused on wellprepared, wellbalanced, and well-presented desserts.

Any theme may be chosen. Suggested examples are hunting, the seasons, etc.

The competitors will have 9 hours to prepare:

Two (2) Chocolate Cakes:

Same composition made out of MAX FELCHLIN.

Chocolates for eight (8) persons.

1 x chocolate cake for display

1 x chocolate cake for tasting (portion per person between 75gm to 125gm).

Participant will have to choose their dark chocolates for their cake within the MAX FELCHLIN couverture range (no other chocolate should be used for the cake recipe):

The cake is to be displayed on a base 60cm x 40cm inclusive of an artistic supportive Sugar Showpiece arrangement with 2/3rd cooked sugar (pour, pulled, blown, ribbons, moulds).

One (1) Sugar Showpiece:

To display the chocolate cake with the following mandatory requirements:

Size of the base: 60cm x 40cm.

Maximum height for showpiece (excluding the base): 125cm and not lower then 100cm.

The sugar showpiece should be made with approximately 20% Pastillage, 30% Pull sugar,

20% blow sugar and 30% free choice.

All material used must be edible. Non-edible products are forbidden, except the stand for display.

The organising committee will provide the following basic ingredients (ready in kitchen area):

Fabilo Pearl Sugar [Isomalt] (20kg per contestant)

MAX FELCHLIN Couverture (3-5 selection)

BOIRON Frozen Fruit Puree and IQF fruit (3-5 selection)

Preparation and ready-made item

Competitors may bring in the following basic ingredients allowed by the committee:

Sugar: sugar syrup is permitted.

Biscuit: Meringue & Dacquoise biscuit are permitted.

Pavlova biscuit are not allowed and must be prepared during competition time.

Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled.

Ready to heat sugar pastilles or sheets.

Chocolate can be melted but not tempered.

Only food-safe, edible colours will be permitted.

Any specific product, with no visible commercial marking, is permitted.


INDIVIDUAL CLASS

Class 16 Sugar Showpiece and Chocolate Cake Challenge

Presentation of work

The competition will last 9 hours commencing from 0700hrs. The tasting of desserts/chocolate cake will take place from

1330hrs. The competitors will showcase their work, one after the other at a 15-minute interval.

Each competing participant will present their dishes. Buffet setting will take place from 1600hrs for all competitors.

The ingredients of dishes will be announced to the public.

The finished work will be presented to the public.

No background dcor is allowed.

Fabric, base, coloured linings will be provided by the competitors.

Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest

stewards and their conclusions will be final.

Specification of the equipment provided:

Equipment for each kitchen:

1 unit - sink with water supply

1 unit - stainless steel table

2 units - induction stove (gas is strictly not allowed during competition, except for portable gas torch)

1 unit - chocolate warmer

4 units - 13-amp electric power points

1 unit - 1 rack trolley with 6 tray

1 unit - microwave

1 unit - kitchen-aid mixer

Equipment sharing with next kitchen:

1 unit - blast freezer

1 unit - oven

Equipment not provided:

Small kitchen utensil, sugar lamp, torch.

Sauce pans, moulds, ladles, dishes, cutlery, scale, etc.

In general, anything not specified will not be provided.


Mise-en-place and Cleanliness 0 - 30 points Points will be awarded for hygiene, cleanliness, keeping with the time allowed, organization and dexterity.

Points will be deducted for extra time taken.

Presentation, General Impression, Technique and Degree of Difficulty 0 - 30 points

Showpiece / presentation appearance will be awarded for the artistic quality and rendering of the theme.

Taste and Texture 0 - 40 points Plated dessert tasting score will be awarded for taste, design, originality and texture.

A penalty of up to 20 points to participant who engaged in a wasteful attitude of provided ingredients.


INDIVIDUAL CLASS

ARTISTIC


Class 18 Ice Breakers

Class 19 Creative Edge Fruit and Vegetable Carving


Display a showpiece of acrylic, glass or any type of environmental friendly product such as paper clay. All exhibits must complement a food display. Frames are allowed but it cannot be exposed. Showpieces will be judged on the first day of competition and display till the last day of competition.

Styrofoam is not permitted in the showpiece. The maximum height limit is 150cm.


Creativity

o Uniqueness 0 - 10 points

o Attention to details 0 - 10 points

Design Composition 0 - 20 points

Artistic Impression 0 - 20 points

Techniques and Skill 0 - 40 points

Class 18 Ice Breakers To execute an ice carving showpiece within 60 minutes of competitors own preferred design. Each competitor will be provided with

1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different artwork

and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be

provided by the participants.

Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord.

No coloring of the ice is allowed.

In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes.

Safety measures: Each participant is responsible for his/her own safety as well as safety of other competitors and the general public. All participants are also responsible for the safety of their sculptures. The Organizing Committee reserves the right to remove any sculptures which are determinable to be a safety hazard.


Technical Skill

o Difficulty 0 - 10 points


o Finished appearance 0 - 10 points

o Structural techniques 0 - 10 points

Design Composition

o Proportion or symmetry 0 10 points

o Design and composition 0 10 points


Creativity 0 - 25 points


INDIVIDUAL CLASS

Class 19 Creative Edge - Fruit and Vegetable Carving To prepare one (1) type of carving and present within 90 minutes of either: (a) Realistic Figurine Yam and Carrot Carving A freestyle yam and carrot carving to be done within the time limit of 90 minutes. Base of carving, joints and combination of vegetables could be prepared before competition. Glues and needles are prohibited during competition. A base of 30 cm2 to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180cm x 90cm (oblong table). Other decorative items could be placed on table in prior to enhance end product. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table. Carving with highest point will receive a Best Realistic Figurine Carving Award. (b) Floral Fruit Carving Theme: Flourishing Flora To carve a minimum 4 (four) numbers of fruits within the time limit of 90 minutes with the theme of Flourishing Flora. Carvings should be more than 50% of the fruit or else are not be considered. There should consist 4 (four) different floral carving designs. No pre-slicing or cutting allowed, glues and needles are prohibited during competition. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180cm x 90cm (oblong table). Other decorative items could be placed on table in prior to enhance end product. Minimum compulsory items to be used or should consist of: Watermelon, honeydew, papaya and carrot. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table. Carving with highest point will receive a Best Individual Floral Fruit Carving Award.

Indicate (a or b) accordingly on Registration Form for Class 19. No changes will be allowed.


Suitable In Complementing Food Display 0 - 20 points As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food

display.

Presentation and General Impression 0 - 30 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and

ethical principles.

Technique and Degree of Difficulty 0 - 50 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the

exhibit.


INDIVIDUAL CLASS

BUTCHERY SKILL

Class 20 Iron Butcher Chef Challenge Professional Butchery is becoming a dying profession in our foodservice industry. Thus, Meat & Livestock Australia (MLA) has placed initiatives to refresh and develop skilful and knowledgeable young butcher chefs in the future. This MLA Butchery Competition will encourage and set a new platform to promote the butchery profession and to support the food service industry. The participant must be a butcher chef who has at least 3 years experience in butchery. Note for Competitors:

1. The participant must possess knowledge to demonstrate the safety use of knife skills.

2. The participant must bring along his/her own set of sharp knives and sharpening rod/steel to the competition.

3. The participant is compulsory to wear the provided chef uniform and apron by MLA during the competition.

4. The participant is not allowed to bring in any personal belonging to the competition except his/her set of knives and sharpening

rod/steel.

5. Labelling to be provided by the participant.

6. Prior to the competition, it is compulsory for the participant to sign the indemnity form to indemnify MLA, MAH, CAM, its

Organizing Committee and Kuala Lumpur Convention Centre of any liability in the event of unforeseen circumstances and

accident.

7. The Organizing Committee reserves the right to revise the schedule of competition.

Preparation and Presentation

1. Participant has to be creative to display and label the cuts within 90 minutes.

2. Participant must be able to demonstrate by breaking up a lamb carcass into primals and different cuts and ideas within the given

time frame that is applicable to foodservice.

3. Besides creativity, innovation and practicality, boning and value-adding with good hygienic practices will be highly considered

during judging.

4. Spices will be provided for value added products such as for marination, roasting, stir-fry, etc.


Sharp Knives, Clean Work Station and Good Hygiene Practices 0 - 10 points

Ideas for Value-adding (Marinating) 0 - 10 points

Cuts Applicable to Food Service 0 - 10 points

Cleaning Boning 0 - 10 points

Work Completed On Time 0 - 10 points

Primal Leg, Loin and Shoulder 0 - 10 points

Preparation and Boning of Lamb Cuts 0 - 10 points

Wastage Minimized 0 - 10 points

Breaking of the Carcass Into Primal (Correct Cutting Lines) 0 - 20 points


INDIVIDUAL CLASS

HOT COOKING

Class 21 Fish/Seafood Main Course (Western Cuisine)

Class 22 Meat/Poultry Main Course (Western Cuisine)

Class 23 Apprentice Salmon Main Course (Western Cuisine)

Class 24 Ethnic Malay Cuisine Notes for Competitors:

1. From Class 21 24, each competitor is restricted to one entry in any one class.

2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold

Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most

Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award

depending on the overall result.

3. Apprentice Class (class 23) competitors age should not exceed 25 years old.

4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to

cater for final results tally.

5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms

once judging is completed.

6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with

4 top burners, built-in oven, a sink and a fridge (to share). Please take note that you are allowed to bring your cooking utensils

and ingredients. However, the items will be your own responsibility. More details, if any, will be provided in due course.

7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves

the right to disqualify the competitor if the rules are not adhered to.

8. No supplementary equipment will be available. It is the competitors responsibility to bring all their required items.

9. The Organizing Committee will not be responsible for loss or breakage of competitors belongings.

10. Recipe Form required in the kitchen during competition.

11. Judging will take into account the condition of the kitchen after your turn.

12. Note for pre-preparation for the Hot Cooking classes:

Salad can be cleaned and washed but not portioned.

Vegetables/fruits can be peeled, cut but not cooked.

Pasta and dough can be prepared but not cooked.

Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked.

Meat/poultry can be portioned but not cooked.

Mousses need to be made in the competition but minced items are allowed.

Pre-marinating of protein is permitted.

Sauces can be reduced but not finished or seasoned.

Stocks can be bringing into competition.

Dressings are to be made in competition.

Coulis-puree can be brought in but needs to be finished in competition.

Sponges can be pre-made but not cut or shaped.


INDIVIDUAL CLASS

HOT COOKING

Class 21 Fish/Seafood Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) cod fish (whole cod fish fillet); b) seafood The weight of either fish or seafood shall be at 120-140gm per portion. Competitors choice of accompaniments and garnishes to compliment the dish. Indicate (a or b) accordingly on Registration Form for Class 21. No changes will be allowed. Class 22 Meat/Poultry Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) beef; b) lamb; c) chicken; d) duck The weight of either meat or poultry shall be at 120-140gm per portion. Competitors choice of accompaniments and garnishes to compliment the dish. Indicate (a, b, c or d) accordingly on Registration Form for Class 22. No changes will be allowed. Class 23 Apprentice Salmon Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portion in individual plates and present within 45 minutes: a) whole salmon fillet The weight of the whole salmon fillet shall be at 120-140gm per portion. Competitors choice of accompaniments and garnishes to compliment the dish. Class 24 Ethnic Malay Cuisine To prepare and present 2 set of traditional ethnic Malaysian meal within 1 hour and comprise of: 1 x seafood platter weight at 60gm 1 x meat platter weight at 160gm 1 x vegetable platter weight at 80gm 1 x rice weight at 60gm Served in hidang style (family service) for 6 persons with any additional condiments to indicate authenticity. Competitors will be permitted to prepare and blend spices before competition time. Ethnic presentations will enhance the dishes. Fusion food is discouraged.

Judging Criteria (Class 21 24)

Mise-en-place and Cleanliness

0 - 10 points Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion.

Arrangement and Presentation/Innovation

0 - 10 points Clean arrangement with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetising appearance is required. Class 20 required ethnic/preferred style of presentation.

Correct Professional Preparation

0 - 30 points

Correct basic preparation of food, corresponding to todays modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starch and vegetables.

Taste

0 - 50 points The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform with todays standards of nutritional values.


TEAM CHALLENGE

TEAM CHALLENGE

Class 25 Malaysia Junior Tiger Cup

Class 26 The Red Majesty Chefs Cup

Class 27 Nyonyas Heritage

Class 28 Crystal Ice Masterpiece

Class 29 Fruits Sculpture

Class 30 The Dream Team Note for Competitors:

1. From class 25 30, each establishment is restricted to one entry in each class.

2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold

Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most

Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award

depending on the overall result.

3. Apprentice Class (Class 25) competitors born after July 1990 to qualify.

4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to

cater for final result tally.

5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms

once judging is completed.

6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with

4 top burners, built-in oven, a sink and a fridge (to share). More details, if any, will be provided in due course.

7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves

the right to disqualify the competitor if the rule is not adhered to.

8. No supplementary equipment will be available. It is the competitors responsibility to bring all their required items.

9. The Organizers will not be responsible for loss or breakage of competitors belongings.

10. Recipe Form required to be written within 30 minutes in the kitchen during competition.

11. Judging will take into account the condition of the kitchen after your turn.

13. The Organizing Committee reserves the right to revise the schedule of competition.

14. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.

Competitors of Malaysia Junior Tiger Cup, The Red Majesty Chefs Cup, Nyonyas Heritage, Crystal Ice Masterpiece, Fruits

Sculpture and The Dream Team classes who wish to seek Judges comments should meet the Judging Team Leader by

appointment on the same competition day via the Secretariat at the Organizers Office.


TEAM CHALLENGE

TEAM CHALLENGE

Class 25 Malaysia Junior Tiger Cup This category is aimed for todays modern and refined cuisine in the culinary industry. It was set for a team of young chefs for their innovative and creativity by setting a new benchmark. It comprises of not only cold presentation but also the skills, knowledge, taste of hot practical cooking and overall team efforts for this class. Open to teams from culinary academy or profession and the participants are trainees, commis or students need to be born after July 1990 to qualify. Each team must comprise of four (4) young chefs and one (1) team manager:

4 Chefs 1 Team Manager may accompany to the Team. He/she is only allowed to do the announcement in the hot kitchen during

serving time and menu set up in the hall. The dishes have to be prepared completely 100% in the competition kitchen. To prepare a 3-course set menu with ingredients of minimum 2 types of Asian herbs and spices are encouraged. Competitors must bring their own plates with length of diameter not more than 32cm. Teams shall prepare their own ingredients and to cook 3 sets of appetizer, main course and dessert served individually within 2 hours where:

1 set for display and photography 2 set for Judges tasting Preliminary Round All ingredients (including sauces) will be provided by Organizer. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. All items on plate must be edible. 1 x seafood appetizer 1 x beef main course 1 x dessert Final Round All ingredients will be in Mystery Box. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. All items on plate must be edible. 1 x appetizer 1 x main course 1 x dessert Competition schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes.


Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Correct utilisation of working time and punctual completion.

0 10 points

Correct Professional Preparations, Hygiene, Working skill/techniques, Kitchen organization

0 25 points

Service

0 05 points

Presentation/ Innovation Ingredients and side dishes must be in harmony, points are granted for excellent combination, simplicity and originality in composition.

0 - 10 points

Taste and Texture The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should confirm with today's standards of nutritional values.

0 - 50 points

Note: 1. 5 points will be deducted for each violation which includes revealing identification names of individuals or team on finished or

uniforms, using forbidden seasonings, smuggling in forbidden semi-finished or finished products. 2. Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong.


TEAM CHALLENGE

Class 26 The Red Majesty Chefs Cup [] 6-Course Set Menu Towards Modern Chinese Avant Garde Cuisine Continuing to inspire the Chinese Chef for their creativity and innovative ideas in todays modern Chinese Avant Garde cuisine. This is to promote Chinese Chefs to set a new platform in their creativity by retaining the rich Chinese heritage cuisine.

[] Culinaire Malaysia 2015 Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.

Each team must comprise of:

: 1 Team Leader 2 Chefs 1 Pastry / Dim Sum Chef

Contest Rules : The team leader will be responsible for preparation and logistics, and may supervise or participate in cooking during the contest. Teams shall prepare their own ingredients and to cook 4 sets of a 6-course menu served individually where:

1 set for display 3 sets for Judges 2 teams with the highest scoring point will be notified to proceed to the final contest on 02 October 2015 and no repetition the same dishes as in the preliminary round and Semi-final round. There should be no change of members from the original line-up who participated in the preliminary round.

2015[] 2015[] 2015 10 02 The Organizer reserves the right to rescind, modify or add any of the rules and regulations and their interpretation of these is final. They also reserve the rights to cancel or postpone the whole competition event should it be deemed necessary.

Details of the contest : Menu writing and name of the dishes must be made available in the kitchens for judges viewing.

Participants must retain its origin and traditional preparation and taste. It has to be presented in todays modern Chinese cuisine of the 21st Century.

All garnishes and carvings for dishes must be edible.

All ingredients are provided by Organizer for preliminary, semi-final and final round. All teams are required to create the dishes/menu inside the kitchen upon getting the ingredients.

All dishes must be prepared under the highest hygienic conditions. Artificial colouring or chemical additives (eg monosodium glutamate (MSG), de-foaming fluid, emulsify artificial flavour) are not allowed.

Competitors must bring their own plates with length of diameter not more than 32cm.

, 32


TEAM CHALLENGE

Class 26 The Red Majesty Chefs Cup []

Preliminary : The 6-course set menu food serving sequence as seafood appetizer, hot beef dish, hot fish dish, lamb hot soup, rice and dessert.

4 x seafood appetizer: Appetizer weight: 60gm. 60

4 x hot beef dish: Beef must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Beef weight: 60gm.

60

4 x hot fish dish: Fish must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Fish weight: 60gm.

60

4 x lamb hot soup: All ingredients are provided by Organizer. Soup weight: 100ml. 100 ** Soup will be served after fish dish as it requires longer hours to boil.

4 x rice dish: Rice weight: 60gm. 60

4 x dessert: All Dessert weight: 60gm. 60

Semi-final : The 6-course set menu food serving sequence as seafood appetizer, hot lamb dish, hot fish dish, beef hot soup, noodle and dessert. Strictly no repetition the same dishes in preliminary round.


4 x hot lamb dish: Lamb must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Beef/lamb weight: 60gm.

60

4 x hot fish dish: Fish must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Fish weight: 60gm.

60

4 x hot beef soup: Soup weight: 100ml. 100 ** Soup will be served after fish dish as it requires longer hours to boil.

4 x noodle dish: Noodle weight: 60gm. 60

4 x dessert: Dessert weight: 60gm. 60


TEAM CHALLENGE


Final : A Mystery Box items are provided by Organizer. Strictly no repetition the same dishes in preliminary and semi-final round.

The 6-course set menu food serving sequence as seafood appetizers, hot beef/lamb dish, hot vegetable dish, beef/lamb hot soup, rice and dessert. Strictly no repetition the same dishes in preliminary round.


4 x hot beef/lamb dish: Beef/lamb must be used as the main ingredient and accompanied with appropriate vegetables in proportion. Beef/lamb weight: 60gm.

60

4 x hot vegetable dish: Vegetable weight: 60gm. 60 4 x hot beef/lamb soup: Soup weight: 100ml.

100 ** Soup will be served after vegetable dish due to require longer hours to boil.

4 x rice dish: Rice weight: 60gm. 60

4 x dessert: Dessert weight: 60gm. : 60

Seasoning and paste provided by Organizer Cooking oil, soy sauce, white vinegar, salt, sugar, black pepper powder, white pepper powder, potato flour, oyster sauce, butter, chilli sauce, honey.

Competition schedule Briefing : 10 minutes

: 10 Recipe and Menu Writing : 30 minutes

: 30 Cooking competition will be after menu writing and menu name ended.

Timing of food serving to Judges for tasting as below : Preliminary After competition begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 180 minutes.

80 20 180

Semi-final After competition begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 180 minutes.

80 20 180

Final After competition begin, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 240 minutes.

140 20 240


TEAM CHALLENGE


The Organizing Committee will provide the following equipment for each team Equipment for each team : 1 unit 4-ring burner stove 1 unit Soup pot 1 unit Combi oven 12 units Tasting plate 1 unit Counter chiller 2 units Tasting bowl 1 unit Single sink with tap water 10 pairs Chopstick 2 units Working station 5 each Large and small steel spoon 1 unit Gas range lighter 2 units Skimmer / 1 unit Air-blast wok 5 units Steel bowl (dia. 30cm) 30 2 units Wok ladle 12 units Tin bowl (mar dish) 1 unit Spatula 2 units Wok brush 6 units Steel plate for raw food

Contest Related Matters : Activity fee for opening ceremony, award presentation ceremony and closing party expenses will be fully sponsored by the

Contest Administrator.

The Contest Organizer will not be held responsible for any damage to or loss of exhibit, equipment, utensils or personal effects of competitors.



0 10 points


0 25 points

Service

0 05 points


0 - 10 points


0 - 50 points

At the sound of the first whistle or gong, the contest begins. Contestants will be reminded 30 minutes before the end of contest time. The second sound of the whistle or gong will mark the completion of the contest.

30 Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong and clean the competition kitchen.


TEAM CHALLENGE

Class 27 Nyonyas Heritage Family meals in 6 platters (1) Appetizer, (1) Fish Soup, (1) Chicken, (1) Seafood, (1) Starch rice and (1) Dessert Peranakan food is probably one of the worlds earliest fusion foods. Combining the cooking styles of Chinese cuisine and mixing that with the spices and curries of South East Asia, it is glorious food that is not to be missed. Rich in ingredients and rempah (spices) uniquely found in countries that lie along the Straits of Malacca. Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations. Each team must comprise of: 1 Team Leader 2 Chefs 1 Pastry Chef Each team will prepare a complete 2 sets of 6 dishes, serving portion for 6 persons, in a complete family meal. Any new or non-related dishes from the theme will be disqualified. The family set meal will be judged strictly on authenticity. The set must include the following: 1 x appetizer 1 x fish soup 1 x chicken accompanied by appropriate vegetables 1 x seafood accompanied by appropriate vegetables 1 x starch rice 1 x dessert Menu has to include appropriate dressings, sauces and condiments (no aspic is allowed to use). Teams shall prepare their own ingredients and are allowed 2 hours to cook 2 sets of 6-course menu served in platter: 1 set for display 1 set for Judges tasting Notes for preparation of food:

Basic sauces, stock and dough can be brought. 80% of all raw food can be trimmed, cut or marinated. The remaining 20% must be produced in the kitchen on the day of the

competition.

All items on plate must be edible. Fish portions may be brought ready to cook. A menu must be placed on the table (will not be judged) and 1 set of 6 platters to be displayed. Competitors can bring along any related props to enhance their displays (will not be judged). Competition schedule: Briefing : 30 mins Cooking : 2 hours Judges Tasting : after 120 minutes cooking **All platters to be served at the same time.



0 10 points


0 25 points

Service

0 05 points


0 - 10 points


0 - 50 points


TEAM CHALLENGE

Class 28 Crystal Ice Masterpiece A platform to set new benchmark for professional Artistry Chef (Ice Carver) and allowing them to show their creative ideas. To showcase the strength of each participating team of their team skills as well as their carving techniques and creativity. Each team comprises of:

2 Artist Chefs To execute an ice carving showpiece within 120 minutes of competitors own preferred design. Each competitor will be provided with 3 blocks of ice measuring 120cm x 50cm x 30cm. No replacement if there is breakage. Ice carving should consist 2 different artwork and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be provided by the participants. Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord. No coloring of the ice is allowed. In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes. Safety measures:

Each participant is responsible for his or her own safety as well as safety of other competitors and the general public. All participants are also responsible for the safety of their sculptures. The Organizing Committee reserves the right to remove any sculptures which his/her determines to be a safety hazard.


Technical Skill

o Difficulty 0 - 10 points


o Finished appearance 0 - 10 points

o Structural techniques 0 - 10 points

Design Composition

o Proportion or symmetry 0 - 10 points

o Design and composition 0 - 10 points


Creativity 0 - 25 points


TEAM CHALLENGE

Class 29 Fruits Sculpture Each team comprises of:

2 Chefs To carve a minimum 8 (eight) numbers of fruits within the time limit of 90 minutes with the theme of Flourishing Flora. Carvings should be more than 50% of the fruit or else are not be considered. There should consists 4 (four) different floral carving designs. No pre-slicing or cutting allowed. Glues and needles are prohibited during competition. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180 cm x 90 cm (oblong table). Minimum compulsory items to be used or should consist of: Watermelon, honeydew, papaya and carrot. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table. Carving with highest point will receive a Best Team Floral Fruit Carving Award.


Suitable In Complementing Food Display As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food display.

0 - 20 points

Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

0 - 30 points

Technique and Degree of Difficulty This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

0 - 50 points


TEAM CHALLENGE

Class 30 The Dream Team The 'Dream' is set to continuously keep up with new and evolving food trends but also showcase the importance of professional service rendered to guests in the Food and Beverage outlets/industries. Participation is open to one team per establishment- from hotels, restaurants, culinary institutions, airlines and catering companies. Each team should comprise of: A total of three (3) crews per team from one (1) establishment. Two (2) service crews:- one (1)waiter/ress, one (1) bartender or student to serve in the role mentioned, (Supervisor and above,

Instructor, Trainer and Lecturer are not allowed to participate). One (1) Chef de Partie or below. (Supervisor and above, Instructor, Trainer and Lecturer are not allowed to participate). Requirements: Recipe and a photograph must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at [email protected] and [email protected] All preparation food ingredients must be HALAL and the set menu must consist of the following: The theme for this challenge is Asean Flavours. To prepare a 4-course set menu consisting of Appetizer/Salad, Soup, Main Dish, Dessert and Beverages (Hot & Cold) within

two (2) hours. The menu should reflect creativity and innovation that show diversity of the authentic ASEAN dishes in a modern and

contemporary style. Five (5) portions per course (three (3) for Diners and two (2) for Judges) including pre-meal cocktail/mocktail and specialty

coffee. All items on the plate must be edible.

Welcome Drink: you required to create your own refreshing welcome drink, while the guest is waiting to be seated Pre-meal Cocktail/Mocktail: you are required to prepare a pre-meal cocktail/mocktail prior before your first course is served. Appetizer/Salad: to be tossed in front of diners, plated and served. Soup: presentation is at your discretion. Main course: you are required to carve (meat, seafood or poultry) in front of the diners, portion, plate and serve. Each portion must have two (2) vegetables and one (1) starch. Dessert: hot dessert and flamb of own creation to be prepared in front of the diners. Create a dessert that has flame not necessary must have alcohol. Specialty Coffee: own creation to be prepared in front of the diners. Create a specialty that has flame but not necessary must have alcohol. Diners must be served either stilled or sparkling water throughout their meal. If wine is to be served, the waiter must introduce the wine to the diners. * Wine - alcoholic/non-alcoholic is optional Participants must be able to describe all beverages served to customer to pair with food, whether is alcoholic or non-alcoholic. Competition Schedule: Briefing : 0800hrs - 0830hrs Briefing : 1400hrs - 1430hrs Mise-en-place : 0900hrs - 1030hrs Mise-en-place : 1500hrs - 1630hrs Restaurant set up : 0930hrs - 1030hrs Restaurant set up : 1530hrs - 1630hrs Competition Start : 1100hrs - 1330hrs Competition Start : 1700hrs - 1830hrs Q & A Q & A Diners will arrive either at 1130hrsor1730hrs and will be seated by a member of your team. The dining experience for the Diners will begin upon arrival at the entrance of the restaurant.


TEAM CHALLENGE

Class 30 The Dream Team Appearance Table Set Up Basic table set-up at the very minimum; should reflect the 4-course set menu. Table set-up for three (3) Diners. You are required to bring all the items necessary for table setting ie: table cloth, napkins, cutleries, crockery etc. A menu card featuring your Menu and Beverages must be placed on the table. ALL areas involved in table-setting including napkin folding will be judged, and points awarded accordingly. Kitchen All raw materials for food preparation, selection of beverages (wines, carbonated drinks etc) must be brought in by 0700hrs or

1330hrs. Basic sauces, stock and dough can be brought in. 80% of all raw food can be trimmed, cut or marinated, while the balance of 20% must be done on-site. Fish portions may be brought in ready to cook.

Personal Grooming You are required to be properly attired as grooming and hygiene is observed at all times. Provided by Organizer The Organizer will provide each team the following: Work space with two (2) tables and two (2) power points. A table - 3' x 3 and three (3) chairs. You may bring your own chairs. Chiller and sink to be shared. You will have to bring ALL other items required for you to execute your menu and service effectively and efficiently. Delivery

All items must be delivered by 0700hrs or 1330hrs. Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has

completed their clean up.


TEAM CHALLENGE

Class 30 The Dream Team


Technical Judge

Overall GROOMING AND PRESENTATION

TEAMS

1 2 3 4 5 6 7

Hygiene

No body odour

Hands are clean and not dirty/oily

Fingernails clean

Open wounds/sores treated and covered

Score (1 10)

Uniform

Uniform is clean, neatly pressed

Uniform is fitting

Shoes are clean and polished

Appropriate footwear

Score (1 10)

Others

Posture is good

Hair is neat

No excessive accessories

Score (1 10)

Social Skills

Smiling

Cheerful

Eye contact

Confident

Approachable

Can communicate well

Make guests feel comfortable

Attentive

Not over familiar with guest

Score (1 10)

Legend

Poor: 1 3 mark TEAMS 1 2 3 4 5 6 7

Average: 4 6 marks TOTAL SCORE ( /40)

Good: 7 8 marks

Excellent: 9 10 marks

Judge Name: ___________________________ Judge Signature: ________________________


TEAM CHALLENGE



Technical Judge

Overall QUALITY OF SERVICE

TEAMS

1 2 3 4 5 6 7

Hygiene

Equipment used are clean

Equipment are handled properly

Workstation is neat at all times

Score (1 10)

Technical Approach

Confident

Attentive/anticipate guests needs

Paid attention to details

Good interactive skills with guests

Friendly but not over familiar

Food/beverage is served in a timely manner

Food/beverage is served to the correct guests

Clearing of soiled dishes is correct

Safety guidelines are observed

Correct etiquette/sequence is followed

Score (1 10)

Legend

Poor: 1 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 8 marks




TEAM CHALLENGE



Technical Judge

Mise-en-place MENU DESIGN

TEAMS

1 2 3 4 5 6 7

Format of Menu

Legible

Neat

Score (1 10)

Menu Terminology

Description of menu is extensive

Correct description of menu

Correct flow of courses

Correct spelling

Score (1 10)

End Product Presentation

Design is original/creative

Menu design is balanced

Good combination of colour

Score (1 10)

Legend

Poor: 1 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 8 marks




TEAM CHALLENGE



Technical Judge

Mise-en-place TABLE SETTING FOR 3PAX

TEAMS

1 2 3 4 5 6 7

Hygiene

Hands/fingernails are clean, open wounds covered

Grooming and uniform is neat and professional

Proper handling of equipment

Linen is clean, neat and not torn

Equipment is clean (Service items are clean and polished)

Score (1 10)

Mise-en-place

Accuracy of mise-en-place

Completeness

Not excessive or cluttered work stations

Neatly arranged equipment and items

Score (1 10)

Technical Approach

Posture/confident/flair

Good alignment of glassware

Good alignment of silverware

Good alignment of chinaware

Equipment in accordance with organisational procedures

Workflow is smooth and productivity is optimal

Score (1 10)

Presentation of Table Set-up

Chairs are properly aligned and cleaned

Table is neat, tidy and clean

No excessive equipment on table

Table cloth is aligned, neat and correctly laid

Creativity and theme are clearly expressed

Score (1 10)

Legend

Poor: 1 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 8 marks




TEAM CHALLENGE



Technical Judge

Lunch Service APPETIZER/SALAD, SOUP, MAIN COURSE, DESSERT

TEAMS

1 2 3 4 5 6 7

Technical Approach

Posture of service staff is good

Service staff is confident

Workstation is neat and equipment clean

Correct handling of equipment (hygienic)

Minimal wastage

Score (1 10)


Presentation of appetizer is appetizing

Good arrangement of elements

Balance of colour

Good portioning

Garnishes used are appropriate and fresh

Crockery used is appropriate

Equipment clean (Clean and polish service items)

Score (1 10)

Legend

Poor: 1 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 8 marks




TEAM CHALLENGE



Technical Judge

Lunch Service BEVERAGE (HOT AND COLD) SERVICE

TEAMS

1 2 3 4 5 6 7

Hygiene

Equipment is clean (Service items are clean and polished)

Glassware is clean (Clean and polish)

Hygienic handling of equipment and ingredients

Workstation is neat

Overall hygiene is observed when preparing drink

Score (1 10)

Technical Approach

Posture of service staff is good

Service staff is confident

Correct procedures in beverage service

Correct procedures in beverage preparation

Correct portioning of items/ingredients

Presence of flame is observed (optional)

Beverage being served at the right temperature accordingly

Minimal wastage

Taste of the beverage being served

Ladies First Rule observed

Safety guidelines are observed

Score (1 10)


Creative and unique presentation

Crockery and glassware used is appropriate

Beverage looks presentable

Beverage amount was adequate

Score (1 10)

Legend

Poor: 1 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 8 marks




TEAM CHALLENGE

Class 30 The Dream Team NOTES Winners will be announced at the end of each competition day. Preparation Practice Area There will be an area designated for the competitors preparation/practice. This area will be reserved for the competitors; volunteers and supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay chilled or frozen. This area will also include a dishwashing station for competitors to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items. Outstanding the Dream Team The team scoring the highest points will be awarded The Dream Team Challenge Trophy. The two Runner-Up Teams will also receive an award. The recipient of the Challenge Trophy will be announced on 02 October 2015 (should there be a tie for the Gold Medal, the

Trophy will be awarded to the team with the highest score in the Menu Knowledge category). Judges decision is final.

Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.


GOLD OPULENCE SERVICE

Notes for Competitors:

1. All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.

2. It is your responsibility to make sure that you have all the necessary equipment required for the stated class.

3. Competitors who wish to use background music for their competition are requested to bring their own cassettes/CD/DVD and

cassette/CD/DVD player. Competitors are encouraged to bring additional backup copies in case their original piece does not

work due to unforeseen technical circumstances.

4. There will not be

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