Mechanics and Score Sheet

MECHANICS AND SCORE SHEET
OF THE CONTEST
DREAM TEAM CHALLENGE

__________________________________________
Team Competition: Each team must consist of four (4) participants. One (1)
team Captain, three (3) Chefs.
______________________________________________________________
________
Time: 2 hours
Venue: Hot Kitchen
Mechanics:
The team will prepare and present three-course menu for three (3)
persons within 2hrs.
•Appetizer- create an appetizer using vegetables (served within 30minutes)
•Main Course create a dish using Meat- (served within 60minutes)
•Dessert create any dessert using Chocolate- (served within 30minutes)
1.Overall Theme Integration:
• All dishes must align with the theme “Ecosymphony,”
emphasizing environmental sustainability, mindful sourcing, and eco-friendly
culinary practices.
2. Sustainable Sourcing:
• Participants are required to prioritize locally sourced, seasonal,
and organic ingredients. Consideration for ethical farming practices and fair
trade is encouraged.
3.Eco-Innovation:
• Each dish should showcase eco-innovation, demonstrating a
creative use of sustainable ingredients, innovative cooking methods, or eco-
friendly presentation techniques.
4.Zero-Waste Cooking:
• Participants must minimize food waste by utilizing ingredients
fully and incorporating compostable materials. Discarding edible parts is
discouraged.
5.Judging Criteria - Eco-Innovation:
• Judges will assess dishes based on their alignment with the
eco-innovation theme, taking into account creativity, sustainability, and the
overall environmental impact of the culinary choices.
6.Plastic-Free Presentation:
• Participants should avoid single-use plastics in the presentation
of their dishes. Use of reusable or compostable serving materials is
encouraged.
7.Sustainable Culinary Techniques:

• Showcase sustainable culinary techniques, such as
fermentation, pickling, or utilizing alternative protein sources. Participants are
encouraged to provide information on these techniques during presentations.
8.Educational Component:
• Participants are required to present a brief explanation of the
eco-innovative elements in their dishes, promoting awareness and
understanding among judges and attendees.
9.Allergen and Dietary Considerations:
• Clearly indicate any allergens present in the dishes, ensuring
the safety of all participants and attendees. Accommodate dietary restrictions
wherever possible.
10.Team Collaboration:
• Emphasize teamwork and collaboration among participants,
promoting a shared commitment to the eco-innovation theme.
11.Eco-Friendly Kitchen Practices:
• Encourage participants to follow sustainable kitchen practices,
including energy-efficient cooking appliances and responsible waste
management.
12.Innovative Use of Local Ingredients:
• Challenge participants to explore lesser-known local ingredients
and incorporate them into their dishes, promoting biodiversity and supporting
local farmers.
13.All garnishes must be edible.
14.Competitors must leave the workstation in a neat and tidy condition.
15.The decision of judges is final and irrevocable.
COMPETITION REQUIREMENT:
1.Chef Uniform:
• All participants must wear the designated chef uniform provided,
including a chef jacket and chef hat.
2.Black Pants:
• Participants are required to wear black pants, ensuring a
professional and standardized appearance in the kitchen.
3.Hairnet:
• Hairnets must be worn by all participants to maintain hygiene
standards and prevent hair from contaminating food.
4.Kitchen Shoes:
• Non-slip and closed-toe kitchen shoes are mandatory for safety
reasons. Participants should choose comfortable and suitable footwear.
5.Gloves:
• Disposable gloves must be worn when handling food to ensure
proper food safety and hygiene practices.
6. Apron
• Participants must wear a provided apron over their chef jacket
and black pants. The apron should be clean and properly tied for the duration
of the competition.
DREAM TEAM SCORE SHEET
CRITERIA POINTS SCORE
TEAM 1 TEAM 2 TEAM 3 TEAM 4
Mise en Place 0-10 pts.
and Hygiene
(Handling and
arrangement of all
the materials and
tools, wastage and
economic factors,
safety and hygiene,
utilization of
resources)
Correct 0-20 pts.

Preparation
(Appropriate work,
cooking methods and
culinary techniques,
practicability to daily
use)
Practical, Up-to- 0-10 pts.

Date
Presentation
(Choice of garnishes
and ingredients to
achieve balance in
presentation and
taste. Creativity,
originality, portion
size as well as
practicability)
Taste (Appropriate 0-50 pts.

temperature of
ingredients as
defined, proper
seasoning and taste,
over –all taste
impression of dish,
distinct and well-
defined flavor’s )
Cleanliness and 0-10 pts.

Sanitation
(Assess cleanliness
and sanitation in the
cooking contest
based on kitchen
hygiene, proper food
handling, equipment
cleanliness, waste
disposal practices,
personal hygiene of
chefs, and overall
kitchen organization
for a thorough
evaluation)
TOTAL 100

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MECHANICS AND SCORE SHEET

DREAM TEAM CHALLENGE

7.Sustainable Culinary Techniques:

15.The decision of judges is final and irrevocable.

Correct 0-20 pts.

Practical, Up-to- 0-10 pts.

Taste (Appropriate 0-50 pts.

Cleanliness and 0-10 pts.

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