Please activate JavaScript!
Please install Adobe Flash Player, click here for download
ePaper created 2013-03-05, 12:59:00 | version 1.24.0
The exhibited platters, plates and showpieces will be on display for one day each. The stipulated portions for the items displayed must be observed at all events. The cost of the raw materials for the work on display is to be borne by the regional team in question. Teams must bring their decorations themselves. An elec- tricity connection is available (220 volts). The display area of the table for the regional teams is 3 X 3 metres (9m2) or 4 round individual tables, each 160 cm in diameter. The tables are covered with a matt white plastic slab and surrounded with floor-length material. No alterations are permitted to the tables. Arrangement of the show tables; number of persons, time, etc. Arranging the table: a maximum of 6 persons may place the exhibits on the table. Two additional persons may help with the carrying but may not work at the table. In the event of non-compliance with this rule, a 5% reduc- tion in points will be applied. If the arrangement of the cold table is not ready on time (7:00), a 5% reduction in points will be applied. This will be verified by SCM officers. EXHIBITION CONDITIONS FOR THE COLD CULINARY ART The judging guidelines for the Cold Culinary Art Show comply with the WACS Guidelines. (2) Presentation, general impression For dishes that are appetising, tasteful and attractive and prepared without aspic drops. Slices must be neither too large nor too thick. The portions must be correctly sized Composition Well-balanced from the nutritional point of view, in conformity with contemporary tastes. The colour and taste should mutually complement each other. The food should be suitable, easily digestible and light. Correct preparation The classical names should conform with the original recipe. Correct basic preparation of the food, correct choice of aspic types and correct cooking times for meat will be taken into consideration. Serving Clean and careful serving, avoidance of excessive food, simple and suitable precarved slices of meat should be presented with the carved surface upwards, vegetables should be correctly cut or shaped, no green garnishes on plates, which should be hot when served, no exaggeratedly elaborate garnishes. Appropriate presentation to permit the correct form of serving. Total possible points 0–25 points 0–25 points 0–25 points 0–25 points 100 points The ‘Culinary Art’ and ‘Pastry’ programmes will be judged separately. The decisions of the jury are final, and no appeals may be lodged against them.