1 Tuesday, 16 January 2018 COGURDD 2018 COMPETITORS INFORMATION PACK RULES, GUIDELINES, RECIPIES Updated - Tuesday, 16 January 2018
2 Order of the Competition 1. All competitors must be current members of Urdd Gobaith Cymru. You can register to compete through our website Closing dates vary by region, so check our website for regular updates or contact your local Development Officer to confirm the closing date for your region. Contact details can be found on our website under Your Area. 2. Round 1 must be held independently in your school/branch before the closing date which is relevant to your Region. All arrangements for Round 1 are the responsibility of the school/branch including choosing judges and following health and safety regulations of the school/site. It is not advisable to permit competitors to carry sharp knives or dangerous equipment to the competition site without adult supervision. In these instances, the adult should transfer the equipment to a staff member at the beginning of the competition and it should then be transferred back to the adult at the end of the day. It should be noted on the Risk Assessment for the school/site if electrical equipment has been PAT Tested or not. 3. To assist in organising Round 1, we have prepared an Adjudicator s Pack which contains instructions for adjudicators and mark sheets. If you would like to receive a copy, please contact your local Development Officer. 4. Your local Development Officer will organise Round 2 The Local Round before 27 April Round 3 (National Round) will be held on the Eisteddfod Maes between May You will receive further information regarding subsequent rounds from the Eisteddfod Office. COMPETITION ROUND WHAT TO COOK? Yr.4, 5 and 6 Round 1 (School) Recipe 1 only Yr.4, 5 and 6 Round 2 (Regional) Recipe 1 and 2 Yr.4, 5 and 6 Round 3 (National) Recipe 1 and 2 Yr.7, 8 and 9 Round 1 (School) Recipe 1 and 2 Yr.7, 8 and 9 Round 2 (Regional) Recipe 1 and 2 Yr.7, 8 and 9 Round 3 (National) Recipe 1 and 2 Yr.10 and under 19 years old Round 1 (School) 1 Course Meal based on The Best from Wales Yr.10 and under 19 years old Round 2 (Regional) 1 Course Meal based on The Best from Wales Yr.10 and under 19 years old Round 3 (National) 1 Course Meal based on The Best from Wales years old No Round 1 and 2 will be held for this age category. Applicants will be invited to compete at the National Round years old Round 3 (National) 2 Course Meal based on The Best from Wales
3 Numbers of Competitors representing the Regional Round (Round 2) In those Regions where up to 5 schools are competing, 2 competitors from each school are permitted to attend and compete in the Regional Round (Round 2). When there are 6 or more schools competing, only 1 competitor is permitted to attend and compete from each school. This is due to the limited number of work stations available. If there are more schools than available work stations in the Regional Round, the Regional Development Officer will hold two sessions. The Recipes 1. Please read the recipes for your age range very carefully, noting the ingredients and equipment needed and any special instructions. 2. The recipes indicate some of the points that the judges will be looking for during the preparation of the recipe. You should note these carefully. 3. All competitors must provide all core ingredients and equipment for Round 1 and Round 2 in all age categories. Core ingredients for Year.4 6 and Year.7 9 will be provided by the Urdd in Round 3 with instructions for competitors to bring their own additional ingredients which aren t stated in the recipe. Year and competitors will need to bring all their own ingredients and equipment for Round 3 but will be reimbursed 10 and 15 respectively for food sale costs 4. In the Preliminaries, held on the Eisteddfod Maes, all competitors will need to prepare every recipe for their age group. The 3 competitors who have received the highest marks in their age group will progress to the Final Round, where they will be tasked at preparing a new recipe. The recipe for the Final round will be distributed after all Regional Rounds are held. 5. The recipes for the Final Round are age specific and will test the competitors on their cooking skills and ability to read and complete a recipe. Competitions Rules 1. Time allowed for cooking is 90 minutes, with the exception of the age range, who will have up to 2 hours. Competitors may have 15 minutes (in addition to the 2 hours) at the start of each round in order to set out their ingredients, weigh them and to collect and check equipment. 2. Competitors should ensure that they arrive promptly in order to start the competition on time. 3. Competitors will need to provide all ingredients and equipment for every Round, except for the Final Rounds. 4. Do not prepare any ingredients in advance unless stated in the recipe or you may lose marks. 5. Please do not alter the recipes or the quantities specified. However, some on the spot minor changes might need to be made, including adding or reducing liquid in the mixing of dough or adjusting the consistency of soup, for example. 6. The full quantity of the recipe should be made in all the competitions. For practise purposes some recipe quantities may be halved for economy. 7. Good time management is essential. 8. Wash up as you go along and keep your cooking area tidy. In the Round 3 and Final Round the competitors will not have to wash dishes but they will need to work cleanly and responsibly
4 Guidelines for Competitors 1. You should pay particular attention to food safety and hygiene and to your own and others personal safety. 2. Frequent hand washing is essential, before and during food preparation. 3. When cutting, slicing or dicing, use safe cutting techniques. 4. Do not leave sharp items in washing up bowls or where they may cause injury to others. 5. Store raw and cooked perishable ingredients at 5 C and take steps to avoid cross contamination by accidentally transferring harmful bacteria from raw meat or fish on to other foods. 6. Cover wounds on hands with waterproof dressings. 7. Do not attend the competition if you feel unwell, feel sick or have an upset stomach, a heavy cold or cough. 8. If you experience any difficulty during the competitions (eg. an accident, faulty equipment or feeling unwell), please inform the judge immediately. 9. Wear a clean apron or overall. Aprons will be provided in the Final Round. 10. Please tie your hair back if it is long and secure any wisps or long fringes away from the face. 11. Do not wear nail polish. 12. Wear appropriate footwear. 13. Do not waste food by excess trimming, thick peeling or discarding good food. Recycle cans and bottles/jars and use the compost bins (if available). 14. If any competitor should need essential medication during the competition it is their responsibility to ensure it is available and administered by themselves or an appropriate designated adult. 15. Do not touch electrical equipment with wet or greasy (slippery) hands. 16. Operate the equipment with due care and under judges supervision. 17. You will probably find it helpful to rehearse your recipes before the competitions to ensure that you avoid difficulty or problems when you are making the dishes during the competition. 18. Good time management is essential. To help you with this you may want to prepare a short time plan outlining your order of work which you can refer to during the competition. 5. Adjudication 1. Judging will take place at each of the rounds. 2. Your work (the preparation, cooking, serving and the presentation of your dishes) will be observed carefully. 3. The judges will allocate marks for certain processes, (some indicators are given in each of the recipes) careful, safe and hygienic practice and for the finished dishes. 4. Judges may give a short critique to competitors at the end of each of the competitions. 5. The judges decision is final and regrettably no written critiques or judges mark sheets can be made available to individual competitors.
5 Eisteddfod Genedlaethol yr Urdd 2018 CogUrdd Year 4, 5 and 6 Recipe 1 Crunchy Asian Salad To be prepared in Round 1 (School), Round 2 (Regional) & Round 3 (National Heats) Serves 2 Ingredients 1 Large carrot ¼ Red Cabbage 75g Edamame/soy beans if frozen, then leave at room temperature to defrost 1 red pepper 2 Spring onions, thinly sliced on the diagonal 1-2 tbsp. sesame or rapeseed oil 2 tsp Sesame seeds or crunchy salad onions (found in a tub from the supermarket) Small bunch fresh coriander & mint, finely chopped ½ Red chilli, thinly sliced (optional) ½ Lime cut into wedges Dressing 1 ½ tbsp. rice vinegar 1 ½ tbsp. soy sauce ½ tbsp. honey or maple syrup Thumb nail piece of fresh ginger, grated Squeeze of lime Equipment Vegetable peeler Mixing Bowl Sharp knife Chopping board Tablespoon Grater/Zester Small food processor or Jam Jar Presentation bowls/plates Method 1. Peel the carrot and cut into ribbons using a vegetable peeler and place into a medium bowl. 2. Finely shred the cabbage by slicing thinly and add to the carrots along with the thawed edamame/soy beans. 3. Thinly slice the red pepper and add to the other vegetables. Drizzle over the sesame oil and toss all the ingredients together until evenly mixed. 4. Place all of the dressing ingredients into a small food processor or into a jar with a lid and blitz/shake until combined. Taste to check the seasoning, adding more lime/syrup/soy if needed.tuesday, 16 January To serve, divide the vegetables between 2 bowls and drizzle over the dressing. 6. Finish by scattering some spring onions, sesame seeds or crunchy salad onions, chillies, coriander and mint over both bowls and serve with a wedge of lime. The judges will consider the following during the preparation of this recipe: Accurate weighing and measuring of the ingredients. Neat and careful chopping/preparing of the fillings. Taste and Presentation overall taste and balance of flavours as well as how the dish has been presented.
6 No advance preparation of the ingredients is requir Eisteddfod Genedlaethol yr Urdd 2018 CogUrdd Year 4, 5 and 6 Recipe 2 Tagliatelle Bolognese To be prepared in Round 2 (Regional) and Round 3 (National Heats) Serves 3 4 Ingredients Equipment 2 tbsp. Olive Oil (not extra virgin) 2 x Medium saucepans Tablespoon 100g Minced Beef Sharp knife 100g Minced Pork Chopping board 4 Rashers of Smoked Streaky Bacon Wooden spoon/spatula Weighing scales ½ Onion Grater 2 Garlic Cloves, crushed/grated Serving bowls/plates 2 tbsp. Tomato Puree 1 tsp Dried Oregano 1 Carrot 1 Stick Celery 40g Red Lentils ½ tbsp. Soy Sauce ½ tbsp. Worcestershire Sauce 1 Tin Chopped Tomatoes (400g) 200g Tagliatelle Pasta 25g Parmesan to serve Salt to taste Method Method 1. In a medium saucepan over a medium-high heat, add 1 tablespoon of oil and In brown a food the beef processor, and pork mince. blitz Cook the onion, for around garlic, 3-5 minutes, ginger, then parsley, remove mint, the meat salt and and keep pepper to one side. adding While the in meat a little is browning, oil to help peel and get chop the carrot, onion and celery and also chop the bacon. things going. Once blitzed, add the mixture to the lamb 2. along Add the with other tablespoon the spices of oil in into a large the pan bowl once and the meat thoroughly has cooked mix and with reduce your the heat hands. to a low-medium. Add the chopped onion, carrot and celery, along with a good pinch of salt and cook for around 5-8 minutes until soft, Divide stirring occasionally. the mixture After into this small time add balls in the the bacon size and of garlic a 50p and continue piece. In to cook a frying for a further pan over 3 minutes. a medium heat, brown the meatballs with a little oil until brown all over, this should take around Add the minutes. browned meat Don t back overcrowd to the pan along your with pan, the oregano cook the and tomato meatballs puree; giving everything batches, a good keeping stir and cooking them warm out the in puree the for oven. a couple of minutes. Add the lentils, soy sauce and Worcestershire sauce and finally the tin of tomatoes. Stir the mixture and taste to check the seasoning, adding salt To if needed. make Bring the the harissa Bolognese dip, to chop a boil then the reduce herbs to finely a simmer and and add leave to the to bubble yogurt for around and harissa 20 minutes, paste, or until mix the lentils until are combined. soft. 4. Serve Cook the the pasta meatballs according to with the packet the dip instructions. and the cauliflower tabbouleh 5. The sauce should have thickened slightly and be full of flavour from all the ingredients. If the sauce looks like it s getting too thick, then you can add a little water to loosen it. The judges will consider the following during the preparation of this recipe: 6. Accurate To serve, stir weighing through and the Bolognese measuring through of the ingredients. the Tagliatelle and divide between the plates. Grate a little parmesan on top and serve hot. Neat and careful chopping/preparing of the fillings. The judges Presentation will consider the it looks following as well during as the taste preparation nice. of this recipe: Accurate weighing and measuring of the ingredients. Neat and careful chopping/preparing of the fillings. Taste and Presentation overall taste and balance of flavours as well as how the dish has been presented.
7 Method Recipe 1 Pizza Eisteddfod Genedlaethol yr Urdd 2018 CogUrdd Year 7, 8 and 9 To be prepared in Round 1, 2 and 3 (School, Regional and National Heats Rounds) Ingredients 250g Strong white bread flour 5g Sea Salt 3g Fast acting yeast 1 tbsp Olive Oil 170ml Warm water (no hotter than hand temperature) Extra flour for rolling For Tomato Sauce 3 large ripe Tomatoes 2 tbsp Olive Oil 1 Garlic Clove 1 tbsp Fresh oregano or 1 tsp dried oregano, chopped Salt to taste Pizza Topping Each competitor is free to decide their own choice of Pizza topping(s). Be creative in your combination of flavour, texture and overall look. The competitors are responsible for bringing the topping ingredients to each round of competition Equipment Medium mixing bowl Weighing scales Jug Spatula/dough scraper Clingfilm/Tea towel Sharp knife Chopping board Measuring spoons Small saucepan Food processor/stick blender Baking stone/baking tray Rolling pin Grater Serving plate/board 1. To make the dough, place the flour in a medium bowl, add the salt, yeast, oil and water and bring together into a rough ball. Tip out onto a work surface and knead for around 5-8 minutes or until smooth and elastic. Place back into the bowl and cover with cling film. Leave to prove for 45 minutes. 2. For the topping, roughly chop the tomatoes and garlic and toss in the oil, a little salt and the oregano. Place in a small saucepan and cook for around 15 minutes over a low to medium heat until the tomatoes have broken down and the garlic is soft. Use a stick blender to blitz the tomatoes into a smooth sauce. Leave to one side to cool until needed. 3. Preheat the oven to the hottest setting and place a baking stone or upturned baking tray/sheet in there to heat up. 4. After the dough has proved, lightly flour the work surface and divide the dough into 2, shaping each piece into a ball and keep to one side on a flour dusted tray or baking tray - cover with a tea towel. 5. Roll out a ball of dough on a work surface dusted with flour and try and get your base as thin as possible. Place the dough onto a baking tray ready to go into the oven then spread some of the tomato sauce on the base. 6. Top the pizza with whatever ingredients you want use different cheese, vegetables, meats, etc be creative! 7. Bake in the oven for 6-8 minutes or until golden and bubbling. Serve immediately. The judges will consider the following during the preparation of this recipe: Accurate weighing and measuring of the ingredients. The size of chopped ingredients not to big nor to small Neat and careful chopping/preparing of the fillings. Taste and Presentation overall taste and balance of flavours as well as how the dish has been presented.
8 Eisteddfod Genedlaethol yr Urdd 2018 CogUrdd Year 7, 8 and 9 Recipe 2 Lemon & Blueberry Jam Jar Desserts To be prepared in Round 1, 2 and 3 (School, Regional & National Heats Rounds) Method 1. Break up the biscuits by placing them into a plastic bag and crushing them with a rolling pin, or pulse in a food processor. 2. Melt butter in a small saucepan before stirring through the crushed biscuits in a bowl and divide between the 4 jars equally. Ensure you press the biscuit mixture into the bottom of the jars so that they re level. Place in the fridge to chill. Ingredients 125g Digestive Biscuits 40g Butter, melted 200g Condensed Milk (½ 405g tin) Juice & Zest of 2 Lemons 150ml Double Cream 100g Blueberries, fresh or frozen 1 tbsp Maple Syrup Equipment Medium sandwich bag Rolling pin [or] Food processor 2 x Small saucepan Measuring spoons Weighing scales 4 x jam jars or similar containers Medium mixing bowl Whisk electric or hand Grater/zester Spatula 3. In a medium bowl, whisk together the condensed milk and cream, then add the lemon juice and lime. 4. Divide the mixture equally between the 4 jam jars and place back in the fridge for 30 minutes while you make the blueberry compote. 5. In a small saucepan, place the blueberries, maple syrup and a splash of water. Cook over a medium heat until thickened slightly. Leave to cool. 6. To serve, divide the compote between the four jars, spooning the mixture on top of the lemon layer. 7. Serve immediately, or keep in the fridge until ready to serve The judges will consider the following during the preparation of this recipe: Accurate measurements and assured cooking technique Presentation is key ensure all 4 jars / pots content are equally distributed and the layers are distinctly visual Cook compote over a low heat to avoid the mixture from burning
9 Eisteddfod Genedlaethol yr Urdd 2018 Cogurdd Years 10-under 19 yrs Theme: BEST OF WALES (GORAU O GYMRU) Competitors have 1 hour 30 minutes to make a savoury or a sweet recipe of their own creation. Each competitor is limited to sourcing their all their ingredients for under 10. This recipe should be made at every stage of the competition, with the exception of the final round, where the 3 remaining competitors (chosen from the Preliminary rounds) will be given a new recipe to complete within a specific time. Competitors can make a main meal or a dessert. This is an opportunity for competitors to display their cookery and creative skills, and gives those who prefer to make sweet dishes/patisserie a chance to display their skills. The level of the dishes shouldn t be too easy nor too over- ambitious and should be completed within the time frame with no prior preparation of ingredients allowed ahead of the competition. Competitors are also asked to write out the recipe in advance. It should include the ingredients list along with the correct measurements, an equipment list, making note of any unusual items needed, breakdown costs of ingredients and finally the method of the recipe. Professional chefs, cooks and food writers are tasked at writing recipes for their dishes, so this shows that the competitors understand how to write out a recipe so that if someone else had to make the dish, they could follow the recipe with no issues. An example of how a recipe should be written can be found on the next page. The method can be simply written through bullet points rather than long sentences and competitors should use simple words to describe the techniques needed to make the dish. Recipes should be written in Welsh or bilingually and presented on the day of the competition. Finally, this is an opportunity for the competitors to show off their skills by cooking something that they really like to cook. Take your time to research recipes and test things before choosing your final dish. Make sure you re confident in the dish and take care and pride when it comes to writing the recipe and, of course, presenting the recipe. Marks will be given for the skill level of the dish, the written recipe, cooking and knife skills, health, safety & hygiene, the theme relevance, and of course presentation of the final dish.
10 Example Recipe for Under 19 and Under 25 Competitor Name: Mr Urdd Profiteroles Makes 24 Ingredients Choux Pastry 60g Unsalted Butter = g Plain Flour = Eggs = ml Water Whipped Cream 300ml Double Cream = tbsp Icing Sugar = 3.79 Chocolate Ganache 200g Plain Chocolate (Bournville is perfect) = ml Double Cream = 1 Total cost: 9.88 Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment and draw onto it 24 circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml of water and heat over a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat. Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 1-2 minutes, stirring constantly. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle, alternatively just snip the end off of a disposable piping bag. Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5 and cook for a further minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack. For the whipped cream, whisk the cream with the icing sugar until it starts to stiffen don t over whisk or the cream will split. Pop into a piping bag ready to fill the choux pastry. For the chocolate ganache, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to a spreadable consistency. To assemble the profiteroles, fill the choux buns with the whipped cream from underneath. Fill all the buns and then dip them into the chocolate ganache to coat half-way up the sides, or stack the profiteroles into a pyramid and pour the ganache over the top.
11 writing recipes for their dishes, and so this is to see that the Eisteddfod Genedlaethol yr Urdd 2018 Cogurdd Aged Years THEME: BEST OF WALES (GORAU O GYMRU) Competitors have up to 2 hours to make either a starter and a main meal or a main meal and a dessert of their own creation. Each competitor is limited to sourcing their all their ingredients for under 15. There will be no regional rounds for this age category with competitors cooking their recipe in a semi-final heat with the best 3 remaining competitors (chosen from the Preliminary rounds) given a new recipe to complete within a specific time. This is an opportunity for competitors to display their cookery and creative skills and gives those who prefer to make sweet dishes/patisserie an opportunity to display their skills. The level of the dishes shouldn t be too easy nor too over- ambitious and should be completed within the time frame with no prior preparation of ingredients allowed ahead of the competition. Competitors are also asked to write out the recipe in advance. It should include the ingredients list along with the correct measurements, an equipment list, making note of any unusual pieces needed, breakdown of ingredients costs and finally the method of the recipe. Professional chefs, cooks and food writers are tasked at competitors understand how to write out recipe so that if someone else had to make the dish, then they could follow the recipe with no issues. An example of how a recipe should be written out can be found on the above page. The method can be simply written through bullet points rather than long sentences and competitors should use simple words to describe the techniques needed to make the dish. Recipes should be written in Welsh or bilingually and presented on the day of the competition. Finally, this is an opportunity for the competitors to show off their skills by cooking something that they really like to cook. Take your time to research recipes and test things before choosing your final dish. Make sure you re confident in the dish and take care and pride when it comes to writing the recipe and of course presenting the recipe. Marks will be given for the skill level of the dish, the written recipe, cooking and knife skills, health, safety & hygiene, the theme relevance, and of course presentation of the final dish.
12 Template Name of Competitor: Age Category: Recipe Title: Method / Serving instructions Ingredients & costs Equipment
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Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable
Meditteranean Sauce Type: main Serves: 30 Tastes Fresh from the garden: basil, tomatoes, onion, garlic Measuring cup Saucepan Chopping board 2 Bowls 1 x 415g diced tomatoes ¼ cup Spanish olives 1/3 cup
Indian Rice Pilaf Type: Main/side Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: onion Whisk Bowls Measuring cups & spoons ¼ cup water 1 can chicken broth 1 cup long grain rice 1/8 t
Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled
Favourite Family Meals Simple and satisfying recipes for any day of the week BLT DIP WITH POPPY SEED TORTILLA CHIPS 5 medium flour tortilla(s) 1 large egg white(s), lightly beaten 2 tsp poppy seeds 4 rashers