Culinary Competition Planning Book

Cooking Competition Planning Book (1)

Competition Purpose

In order to enrich citizens’ lives and create a harmonious community, the APB Association joins forces with Dahe Newspaper and Hele Smoke-free The Zhengzhou branch held the Smoking-free Food King Family Cooking Competition. This competition takes "enriching citizens' lives and filling families with happiness" as its mission, and its slogan is "Healthy living, happy cooking." Through the competition, the fun and charm of home cooking will be fully demonstrated, the concept of healthy eating will be promoted, the taste of "home" will be found, and the fun, participation, family and innovation will be highlighted.

Competition procedures

The competition is divided into auditions, 100 into 50, 50 into 20, 20 into 6, 6 into 3, and the finals. The audition will begin on October 29, with a grand opening at 9 a.m. on the second phase platform of Jianye City Garden. The judging panel of the competition sets the scoring rules and selects 100 players to advance to the next round: the shortlisted players are screened through layers of promotions, and finally the championship, runner-up, and third runner-up are determined.

Scope of participation

This competition is not limited to categories, forms, ages, and occupations (except professional chefs). All families and individuals in the Jianye community can sign up to participate.

Entry form

Registration is based on family units, the number of people in each team is limited to three people, and each team selects a chef.

Scoring rules: (to be notified later)

Award setting

1 first prize (bonus 20,000 yuan)

Second prize 2 winners (bonuses of RMB 8,000 each)

3 third prize winners (bonuses of RMB 5,000 each)

The 7th to 20th winners will each receive a smoke-free wok worth RMB 596. 1.

Every participating family will receive a beautiful apron.

Instructions for participating

1. After registering, contestants must compete in accordance with the competition rules and procedures of the organizing committee;

2. After arriving at the competition site, follow The organizing committee will check in and enter the competition site according to the order of competition;

3. Contestants must dress neatly and wear aprons presented by the organizing committee;

4. During the competition, players must not Leave the field and answer calls;

5. Players should pay attention to safety during the competition and consult the on-site staff if they have any questions;

6. Garbage generated during cooking must be put away In the designated trash can, maintain environmental sanitation;

7. Contestants must complete the competition within the specified time and keep the stove clean and tidy;

8. After the shortlisted contestants are notified, You must actively prepare for the next round of competition.

Specific registration methods for each community owner:

The competition is based on the principle of "community owners participating in the nearest community". Each community is responsible for the registration and organization of its own community. Time and number of people are limited (all communities in Jianye will be merged into Jianye Community and will participate in the competition in the city garden). The number of registrations in each community should be controlled within 90 families. For the excess, the organizer will arrange another competition in the hotel. If the number of registrations in the community fails to meet the number requirements of the competition, the competition organizer will make adjustments.

Attached: Community Registration Form for the Le Smoking-Free Food King Family Cooking Competition

Cooking Competition Planning Book (2)

1. Scope of Participants and Registration method

The scope of participants is the company’s employees, staff restaurants, Shoukang supermarkets, cleaning company staff and their families.

The registration method adopts the recommendation method of each department, each unit, and each floor. Each department uses families as the recommendation unit to recommend 3 families or men and women to form teams to participate in the competition. The shopping guide recommends 2 groups per floor. The staff restaurant, Shoukang supermarket, and cleaning company each recommend one group. Anyone who is recommended to participate in the competition must fill out the registration form for the family (or a free team of two men and women) cooking competition. The registration form must be submitted to the office before June 15th. Contact phone number.

2. Competition time and location

6:30 pm on June 23, 2019 (Dragon Boat Festival), staff restaurant.

3. Scoring criteria: (see the scoring schedule for details)

This competition will be scored according to the 100-point scoring standard for each dish. Based on the scoring criteria of "color (10 points), aroma (15 points), shape (15 points), taste (40 points), texture (5 points), name (5 points), and hygiene time (10)", each question The dish scores are added up, and the dietary knowledge scores are added to form the final total score. Dietary knowledge (10).

IV. Competition Rules

(1) Competition Dishes Format

1. The main ingredients are provided by the company, and the auxiliary ingredients are prepared by the contestants according to the competition. It is required that the dishes be made within the specified time and the judges will judge and score.

2. For private kitchens, contestants can freely display their own ingredients, cook them, and creatively name the dishes. According to the contestants’ time, the dishes are matched and creatively designed, as well as the color and aroma of the dishes. , taste, meaning, shape and nourishment, the judges will evaluate and score.

(2) Competition content

1. Dietary knowledge questions and answers: Each participating family will answer 2 dietary knowledge questions.

2. Prescribed dishes

(1) "Knife skill" - cutting potato shreds, after completing it within the specified time, ( ) according to the thickness, uniformity and time of the potato shreds Make a rating. (Regulated time: 4 minutes)

(2) Vinegar potato shreds, rated according to color, aroma, taste, shape and texture. (Time: 4 minutes) 3. Preparation of private kitchen dishes

(1) Score the private kitchen dishes according to their color, aroma, taste, shape, name, usage time, nutritional combination, etc. (Regulated time: 25 minutes)

(2) On-site explanation: Based on the five aspects of private kitchen dish selection, material selection, production technology, nutritional value, and dish origin.

(3) Requirements

The main ingredients and auxiliary ingredients prepared by participating families can only be washed and cleaned in advance. They cannot be cut in advance and brought to the competition site. Once found, they will be disqualified from the competition.

5. Items provided for the competition

1. Utensils: induction cooker, chopping board, wok, spatula, colander, apron, rag, knife and other main utensils needed for cooking, if necessary Bring your own special tools.

2. Main ingredients: potatoes and tofu.

3. Condiments: salt, monosodium glutamate, chicken essence, edible oil, vinegar, starch, sugar, dried red pepper, onion, garlic, ginger.

Culinary Competition Planning Book (3)

Event Name: The 6th Jiangnan University College Student Cup Culinary Competition.

The purpose of the event: to promote Chinese food culture, and at the same time reflect the improvement of the comprehensive quality of contemporary college students and the strengthening of the spirit of unity and cooperation. Enrich university life and promote reasonable diet.

Co-organizers: event sponsor company, logistics group catering company, school life service center.

Activity time: November 26, **

Activity target: Some universities in Wuxi

Activity location: Jiangnan University No. 2 Canteen Square

< p> Activity content: Some colleges and universities in Jiangsu Province each send a representative team on a school-by-school basis, and there are eight groups. The cuisines of each team (the eight major cuisines) are determined by drawing lots to create outstanding flavor profiles. Excellent dishes with great explanations. In this way, we can enrich campus culture and improve college students' living ability and personality charm.

The theme of the event: gathering delicacies from all over the world and enjoying the delicious food from all over the world.

Activity slogan: My life is my decision!

Specific matters of the competition:

1. Competition process:

(1) Each school forms a team to participate in the competition, with 3 people per team (with a captain) name), *** formed 8 teams.

(2) The game is divided into two groups (four teams in each group), and will be held twice during the opening ceremony. The host will give a brief introduction to each participating team.

(3) Each time, the contestants will prepare the dishes of the team in the audience, and then the four teams will bring the dishes to the stage, and the commentators of each team will explain to the leaders, judges and Students are asked to introduce the cuisine and its characteristics. The introduction is required to last about three minutes, and a small group will take about fifteen minutes, with a conservative total of 30 minutes.

(4) After the introduction, bring the dishes to the audience for the judges to taste and score. At this time, the commentator can also continue to introduce the characteristics of the dishes made by his team to the judges in detail.

(5) The judges will judge the color (10 points), aroma (10), and taste (10 points) of the dish, teamwork (20 points), and explanation effect (30 points) based on the team’s performance. , the degree of innovation (20), etc. are scored.

(6) There will be a Golden Chef Award and a Silver Chef Award based on the total score. According to the scores of each part, there are awards for the best visual effect (color), the best flavor award (taste or aroma), the best spiciness award (taste), the best teamwork award, the best explanation award and the best creativity award. wait.

(7) At the end of the opening ceremony, we will award awards.

(8) At the end of the competition, the organizing committee, contestants, competition judges, and sponsors took a group photo together.

(9) The raw materials and ingredients required by the contestants will be provided by the organizing committee. Each team must submit the required materials one week in advance.

2. Specific regulations on the competition site:

(1) In order to ensure the quality of contestants’ works, except for competition judges, sponsors, and some staff, other individuals and groups may enter the competition venue. No one is allowed to enter the arena to watch, and no one present is allowed to disrupt the order of the arena.

(2) Each participating team can bring a group of relatives and friends (10 people). The group of relatives and friends must abide by all the regulations of the competition to ensure the normal conduct of the competition.

(3) Before the start of the competition, a comprehensive inspection of the competition materials, cooking utensils, etc. will be carried out to ensure that the competition proceeds normally.

(4) Accidents may also occur due to player mistakes during the competition, so band-aids, fire extinguishers and other items must be prepared before the competition.

(5) There is no registration fee for this competition.

3. Competition judges:

Leaders of participating universities attending the Food Culture Festival, Jiangnan University leaders, logistics group representatives, sponsor representatives, Jiangnan University Student Union, Science and Technology Association, Representative of the Federation of Societies and the Student Apartment Management Committee.

4. Activity budget:

Trophy + certificate (or certificate of honor)? 60*8=480 yuan

Stove rental? 4*30=120 yuan

Estimated cost of vegetable raw materials (including condiments)? 30*8=240 yuan

Total 840 (yuan)

This event is governed by the organizing committee Provide direct guidance and have the final right of interpretation.

Jiangnan University College Student Food Culture Festival Organizing Committee