LA CUISINE BY SIAL 2017 Briefs f the Classes fr Entry Class N. Class Descriptin 1. Cake Decratin Practical 2. Elegance Stylish Wedding Cake Three Tier 3. Fur Plates f Dessert by Nestle Dcell 4. Pastry Shwpiece 5. Baked Bread Shwpiece 6. Friandises Petites Fur Pralines Nugatines 7. Chclate Carving Shwpiece 8. Fruit & Vegetable Carving Shwpiece by Barakat Quality plus 9. Open Shwpiece 10. Australian Lamb Five-Curse Gurmet Dinner Menu 11. Tapas, Finger Fd and Canapés 12. Individual Ice Carving 13. Ice Carving Team Event 14. Practical Fruit & Vegetable Carving 15. Sustainable Fish & Seafd - Practical Ckery 16. Australian Beef - Practical Ckery by MLA 17. Mezzeh Practical Ckery by Bdys 18. Emirati Cuisine - Practical Ckery - 19. A Medly76 f Mcktails by Barakat Quality Plus 20. Etihad In flight meal spnsred by Etihad Airways 21. Ov-Lact Vegetarian Fur-Curse Menu by Egg Statin 22. 23.Chicken - Practical Ckery by USAPEEC 24. 3 curse Cheese Menu by USDEC 25. USA Cheese- Practical ckery by USDEC 26. Practical Ckery 2 Different sandwiches by Unilever Fd Slutins 27. Arabian feast edible buffet please see attached separate briefing dcument Cntact: J Cuthbert - VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 02112017
Cntact: J Cuthbert - VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 02112017
Practical Pastry (Patisserie) Class 01: Cake Decratin 1. Tw hurs duratin. 2. Decrate a pre-baked single cake base f the cmpetitr s chice. 3. The Theme fr the cake decratin will be Abu Dhabi 4. The cake base must be a minimum size f 25cm X 25cm r 25cm Diameter. 5. The cake can be brught already filled withut cating ready t decrate. 6. The cake must be delivered and set up hygienically with cld bx r dry ice strage. Nt up t hygiene fd prduct will nt be judge. 7. All decrating ingredients must be edible and mixed n the spt. (Chclate/Sugar/Marzipan/Fndant) minimum height is 30cm, it shuld be able t enhance and harmnize with the verall presentatin 8. N pre-mdelled garnish permitted. 9. Chclate and ryal icing can be pre-prepared t the basic level, i.e chclate tempered 10. Cmpetitrs must prvide all ingredients, cake base, utensils, and small equipment required. 11. A standard buffet table is prvided fr each cmpetitr t wrk upn. 12. Water, electricity and refrigeratin might nt be available. 13. The cake will be tasted and cut by the Judges, as part f the judging criteria Pastry Displays Class 02: Elegance Stylish Wedding Cake Three Tier All decratins must be edible and made entirely by hand. 1. Pillars r stands may be inedible but, unless decrated by hand, must be plain and unadrned. 2. Fine, fd-quality wiring is allwed fr the cnstructin f flwers but must be prperly wrapped and cvered with flwer tape r paste. 3. Ryal icing, pastillage, pulled sugar, etc., may be used in the cnstructin, but the finished display must nt be dependent n these items. 4. The bttm layer f the cake must be edible. A sectin f the finished edible cake shuld be cut fr the judges inspectin 5. The cake will be tasted by the judges. 6. Inedible blanks may be used fr the tw tp layers. 7. Typewritten descriptin and recipes are required. 8. Maximum area w60 cm x d75 cm. 9. Maximum height shuld nt exceed 1 meter (including scler platfrms) 10. Pints will be deducted fr nn-cmpliance. Class 03: Plated Dessert by Nestle Dcell 1. Prepare fur different types desserts each fr ne persn. 2. Displayed cld, each prtin fr ne persn, suitable fr a la carte service. a) 1 x Ht and Cld dessert cmpsitin b) 1 x Vegetarian withut eggs and animal fat c) 1 x Arabic Dessert Free Style creatin d) 1 x Dessert serve in glass Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
3. Practical and up-t-date presentatin is required. 4. Typewritten descriptin and recipes are required. 5. Tasting will be part f the judging prcess if deemed necessary t determine quality and authenticity. 6. Maximum area w90 cm x d75 cm 7. Shwpieces are allwed but will nt be judged. 8. One f the plates must use Dcell by Nestle as the main ingredient. Class 04: Pastry Shwpiece 1. T display a shwpiece f either a) Chclate b) marzipan/sugar / pastillage c) dugh/bread dugh d) Asian dugh figurine 2. N frames, mulds r wires are allwed. Pints will be deducted fr nn-cmpliance. 3. Edible media may be used, singly r in mixed media. 4. Written descriptin required. 5. Maximum area w90 x d75cm. 6. Maximum height 90cm (including base r scle). Class 05: Baked Gds and Baked Bread Shwpiece The entire exhibit must cmprise f baked gds and must include the fllwing: 1. A baked bread shwpiece. 2. Tw types f bread laves 200-300 grams (cmpetitr s chice) tw pieces f each laf t be displayed. 3. Tw types f bread rll 25-40grams (cmpetitr s chice)) three pieces f each rll t be displayed. 4. Tw types f baked sweet breakfast items 25-40grams (cmpetitr s chice) three pieces f each item t be displayed. 5. Tw types f baked savury breakfast items 25-50grams (cmpetitr s chice) three pieces f each item t be displayed. 6. One extra piece f each variety t be displayed n a separate platter fr judges tasting. 7. All breads & dugh must bake at wn wrk place as fresh as pssible and deliver t the cmpetitin venue fr judging. 8. Pr hygiene standard f handling bakery prducts will nt be judged. 9. Typewritten prducts descriptin and recipes are required. 10. Maximum area w90 x d75cm Class 06: Petites Fur & Pralines 1. Exhibit six varieties. 2. Six pieces f each variety (36 pieces ttal) plus ne extra piece f each variety n a separate small platter fr judges tasting. each piece t weight between 6-14grams. 3. Freestyle presentatin and theme 4. Present the exhibit t include a small shwpiece. 5. Shwpieces shuld enhance the presentatin, and will be judged. 6. Written descriptin mentining the theme is required. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
7. Typewritten prducts descriptin and recipes are required. 8. Maximum area w90 cm x d75 cm. Artistic Displays Class 07: Chclate Carving Shwpiece 1. Free-style presentatin. T be carved frm a single blck 2. Natural cluring and minimal glazing is allwed. 3. N frames, mulds r wires are allwed. 4. Pints will be deducted fr nn-cmpliance. 5. Maximum area: w60 cm x d75 cm. 6. Maximum height 30-35cm (including base r scle). 7. Written descriptin mentining the theme is required Class 08: Fruit & Vegetable Carving Shwpiece 1. T bring in already prepared ne display f fruit and / r vegetable carving, n visible supprts are permitted 2. Freestyle presentatin. 3. Light framing is allwed, but the cnstructin f the piece must nt depend upn it. 4. Maximum area w60 cm x d75 cm. 5. Maximum height 55 cm (including base r scle). Class 09: Open Shwpiece (Free Style Shwpiece) 1. Freestyle presentatin. 2. Only shwpieces made f edible fd material will be accepted fr adjudicatin. 3. Frames and wires supprt are allwed but must nt be expsed. 4. Maximum area w90 cm x d75 cm. 5. Maximum height 75 cm. (including base r scle). 6. Special nte: T enhance the verall level f cmpetitin and t aid cmpetitrs t demnstrate superir mdeling skills, it is permitted t use, frames and supprts.i.e. Styrfam supprt must nt pre-mlded and simply sprayed, a rund cylinder t frm the base f a bdy is permitted, and under n circumstances will pre-carved detailed Styrfam f any ther media be permitted. If the judging cmmittee deems that the finishing has been aided by excessive mulding wrk it may nt be judged. Class 10: Five-Curse Lamb Gurmet Dinner Menu 1. Present a plated five-curse gurmet meal fr ne persn 2. One f the appetisers fr the meal must cntain Lamb as the main ingredient. 3. The meal t cnsist f: A cld appetiser, A sup, A ht appetiser, A main curse with its garnish A dessert. 4. Ht fd presented cld n apprpriate plates. 5. Fd cated with aspic r clear gelatin fr preservatin. 6. Ttal fd weight f the 5 plates shuld be 400-500 gms. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
7. Typewritten descriptin and typed recipes required 8. Maximum area w90 cm x d75 cm. Class 11: Presentatin f Tapas, Finger Fd and Canapés 1. Exhibit eight varieties. Weight between 10-20 grams per piece 2. Six pieces f each variety (ttal 48 pieces) 3. Fur ht varieties. 4. Fur cld varieties. 5. Ht fd presented cld 6. Fd cated with aspic r clear gelatin fr preservatin 7. Presentatin n suitable plate/s r platter/s r receptacles. 8. Eight pieces shuld crrespnd t ne prtin. 9. Name and ingredient list (typed) f each variety required. 10. Maximum area 60cm x 80 cm. Practical Artistic Class 12: Individual Ice Carving 1. Freestyle. 2. 90 minutes duratin. 3. Hand carved wrk frm ne large blck f ice (prvided by the rganisers). 4. Cmpetitrs t use wn hand-tls and glves. 5. A nn-slip mat is mandatry. 6. Befre the cmpetitin starts, cmpetitrs will be allwed 30 minutes t arrange and temper the ice blck. 7. The use f pwer tls is frbidden. Class 13: Ice Carving Team Event 1. Freestyle. 2. Tw persns per team 3. 120 minutes duratin. 4. Hand-carved wrk frm three large blck f ice (prvided by the rganisers). 5. Cmpetitrs t use wn hand-tls and glves. 6. Nn-slip mats are mandatry. 7. Great care must be taken with health and safety cnsideratins. If an exhibit becmes in any way unstable r dangerus t cmpetitrs r public, it will be dismantled and destryed by the rganizers. 8. The use f pwer tls is frbidden. Class 14: Practical Fruit & Vegetable Carving 1. Freestyle. 2. 120 minutes duratin. 3. Hand carved wrk frm cmpetitr s wn fruit\vegetables. 4. Cmpetitrs t use wn hand-tls and equipment. 5. N pwer tls permitted. 6. Pre-cleaned, peeled material is allwed, but pre-sliced/carved will result in disqualificatin Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
7. Each cmpetitr will be supplied with a standard buffet table n which t wrk. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
Practical Ckery Class 15: Sustainable Fish & Seafd - Practical Ckery 1. Time allwed 60 minutes 2. Prepare and present three identical main curses using Gulf waters sustainable Fish and seafd. Spnsred items may becme available this will be cmmunicated t cmpetitrs as sn as pssible. 3. Weight f fish per prtin n the plate t be 150 grams 4. Present the main curses n individual plates with apprpriate garnish and accutrements. 5. Failure t use gulf water sustainable fish will result in a 50 pint reductin f judging pints 6. Typewritten recipes are required. Class 16: Beef - Practical Ckery by Meat and Live Stck Australia 1. Time allwed 60 minutes 2. Prepare and present three identical main curses using Australian Beef as the main prtein item. 3. Any cut f beef is allwed, but tenderlin, rib eye and sirlin, can nt be used. 4. Weight f beef per prtin n the plate t be 150-170grams 5. Present the main curses n individual plates with apprpriate garnish and accutrements. 6. Typewritten recipes are required. 7. If Australian beef is nt used then 50 pints shall be deducted frm the judging pints, cmpetitrs must bring with them prf f purchase f Australian beef. Class 17: Mezzeh Practical Ckery by Bdys 1. Time allwed: 60 Minutes 2. Prepare and present fr fur persns: Three types f ht mezzeh and three types f cld mezzeh. 3. Only ne (if any) f the fllwing types f mezzeh may be displayed: humus, tabuleh, babaganugh, fatuche, mutabel. 4. The mezzeh can be representative f any f the fllwing cuntries: a. Lebann b. Syria c. Jrdan d. Mrcc e. Egypt f. Tunisia 5. Dishes must represent a variety f cking methds and the use f ingredients as used in the Arabic restaurants f the UAE. 6. Bdys live il and Tahina must be the nly live il and Tahina used in the creatin f these dishes and will be available in the cmpetitin venue fr use in the kitchens 7. If Bdys prducts are nt used then 50 pints shall be deducted frm the judging 8. Present the mezzeh in fur equal prtins. 9. Tw prtins will be presented and tw prtins will be presented t the judges. 10. Typewritten recipes are required. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
Class 18: Emirati Cuisine - Practical Ckery - 1. This class is designed t ensure that the traditin f Emirati Cuisine is preserved and prmted thrugh prfessinal chefs. 2. Prepare and present tw plated prtins each f three Emirati dishes accrding with the fllwing criteria: 3. Prepare and present tw plated prtins f any ne f the fllwing dishes: Balalit Kabeesa Assedat Bbal 4. Als prepare and present tw plated prtins each f any tw f the fllwing dishes r dishes t the cmpetitrs chice all dishes must be Emirati: Margugat Al Khudar Thareed Laham Margugat Al Dijaj Maleh Biryani Machbs Samak 5. Emirati cuisine with traditinal presentatin and serving as wuld be fund in a family hme f the United Arab Emirates. 6. Cmpetitrs must bring their wn plates/bwls fr presentatin and all necessary mise-enplace fr the meals 7. The judges will check appliances and utensils fr suitability 8. Typewritten descriptin and recipes are required 9. Time allwed 60 minutes t present all three recipes Class 19: A Medley f Mcktails Barakat Quality plus will supply juices t entrants in this class. Display three prtins each f three different alchl-free ccktails using any cmbinatin f the fllwing Fresh juices: Orange Watermeln Pinapple Grapefruit Strawberry Lemnade Carrt Green Apple Mang Ccktail Guava Kiwi Pmegranate Mint Lemnade Lemn Cncentrate Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
1. Cmpetitrs are allwed t use a maximum f tw ther ingredients per mcktail. 2. Ice, Salt, Pepper, Spices and Herbs used as seasning are nt cunted as ingredients. 3. Cmpetitrs are t bring their wn equipment, glasses, receptacles, etc. 4. Cntact the rganisers fr juice samples after payment f entry fee. 5. The mcktails must be made entirely n-site; n pre-mixes r pre-mixing is allwed. 6. Garnishes, which can be made frm any edible substance, must be prepared, cut and shaped entirely n-site. 7. The cmpetitin will begin with a clse pre-inspectin by the judges t ensure that n prepreparatin has taken place. 8. Time allwed 30 minutes t include garnish preparatin. 9. Recipes required. NOTES TO AID COMPETITORS: Judging Pints: TASTE 60 The highest percentage pint pssibility is given fr a gd tasting mcktail. PRESENTATION 30 The preparatin and use f the garnish, the type f glass used the verall lk f the mcktail. WORKING 05 Clean, hygienic and safe wrk methds. METHOD INNOVATION 05 New thinking as t glassware, decratin r presentatin. Class N 20: In Flight Meal by Etihad Nte:Criteria Subject t Change 1. Create a lunch/dinner menu fr business class passengers flying ETIHAD airline n Abu Dhabi/Lndn sectr. A ecnmy class ticket t hme cuntry fr the winner f this class shall be awarded as a prize. 2. Menu must be practically reprducible fr tw hundred cvers. All fd items t be Western cuisine n Arabic fd is required t be presented. 3. Durable enugh fr in-flight service (i.e. suitable fr chilling and re-heating withut deteriratin in quality). 4. Meal must be ttally acceptable t Muslims. 5. One prtin f the main-curse will be re-heated and tasted as part f the judging prcess. 6. Menu t cmprise: A chice f 2 hrs d euvre (each apprx 90grams), One salad with a chice f 2 dressings, A chice f tw main curses, ne t be vegetarian (each apprx. 280gr inclusive), One cld dessert (apprx. 90g). 7. The Main curses must be suitable t be able t be reheated and served with in 12 minutes. 8. Prepare and exhibit three prtins f each dish. One fr display as per pre-service set up in fils, ne set fr display as per service t guest(glazed), ne set cmplete appetizers and main curse fr judges tasting this prtin t be kept chilled ready fr reheating nce judges request. An ven shall be prvided. 9. A written menu is required. 10. Typed recipes are required. 11. The rganizers will prvide the dishes fr presenting the in-flight meals. 12. The main-curse used fr presentatin purpses can be glazed with aspic t keep a gd appearance. 13. The main-curse used fr re-heating and tasting, must be cvered with the fil prvided. 14. All cmpetitrs shall be sent a guideline fr the plating and prtin sizes, these guidelines must be fllwed. Als a recipe sheet and phtgraph t be prvided as per sample specificatin sheet prvided. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
15. Cmpetitrs will be prvided with the dishes as sn as pssible after receipt f their entryfrms and fees. Maximum area 120cm x 75cm Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
Class 21: Ov-Lact Vegetarian Fur-Curse Menu by Egg Statin 1. Present a plated fur-curse vegetarian v-lact meal fr ne persn. 2. Suitable fr dinner service 3. The meal t cnsist f: 4. An appetizer cntaining EGG STATION egg prduct 5. A sup 6. A main curse 7. A dessert 8. T be prepared in advance and displayed cld n apprpriate plates. 9. N meat, chicken, seafd r fish t be used, (meat-based gelatin glaze t enhance presentatin is accepted). 10. The appetizer can either be cld r ht presented cld t cntain a minimum f 60% egg prduct frm EGG STATION as the main ingredient f the dish. Egg Statin prduct will be made available t all cmpetitrs as required. 11. Ttal fd weight f the fur plates shuld 500/600 gms. 12. Typewritten descriptins and recipes required. 13. Maximum area w75cm x d75cm Class 22: Class 23 Chicken - Practical Ckery by USAPEEC 1. Time allwed 60 minutes 2. Prepare and present three identical main curses using Chicken as the main prtein item. USA Chicken leg quarters will be supplied t the cmpetitrs n the cmpetitin day at the venue. N ther chicken can be used. 3. Present the main curses n individual plates with apprpriate garnish and accutrements. 4. Typewritten recipes are require 5. Weight f chicken per prtin n the plate t be 150 grams Class 24: 3 Curse Cheese menu by USDEC 1. Prepare a 3 curse menu fr ne persn using USA Cheese in every curse. 2. Displayed cld, ht fd presented cld,suitable fr a la carte service. 3. 1 x Ht appetizer 4. 1 x Main curse with main item being USA cheese 5. 1 x Cld Dessert 6. Practical and up-t-date presentatin is required. 7. Typewritten descriptin and recipes are required. 8. Maximum area w90 cm x d75 cm 9. All f the plates must use USA Cheese as an ingredient. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
Class 25 USA Cheese - Practical Ckery by USDEC 1. Time allwed 30 minutes 2. Prepare and present tw identical main curses using USA Cheese as the main ingredient. USA Cheeses must be used by all. N ther cheese can be used. Cntact details f the suppliers t purchase the cheese frm shall be sent t all cmpetitrs prir t the cmpetitin. 3. If USA Cheese is nt used then 50 pints shall be deducted frm the judging pints, cmpetitrs must bring with them prf f purchase f USA cheese. 4. Present the main curses n individual plates with apprpriate garnish and accutrements. 5. Typewritten recipes are require 6. Weight per prtin n the plate t be 150-200 grams Class 26 Practical Ckery 2 Different sandwiches by Unilever Fd Slutins 1. T prepare and present 2 different sandwiches, 2 prtins f each ne fr judges ne fr display within 30 minutes 2. 1 vegetarian 1 nn vegetarian 3. Unilever prducts will be supplied n cmmn table Hellman s Real Maynnaise, Cleman s English Mustard Clman s Dijn and whle grain mustard 4. Minimum f 3 Unilever Prducts, must be used in the preparatin f bth sandwiches 5. The sandwich must be suitable fr a light lunch 6. The sandwich can be ht r cld 7. 1 pwer pint will be available 8. Plates, equipment and all ther ingredients must be brught by the cmpetitrs 9. -Type written recipes are required. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
LA SIAL 2017 VENUE & ENTRY FEES: 1. La Sial will be held during the La Sial Middle East Exhibitin frm December 12 th t 14 th 2017. 2. The venue is at the Abu Dhabi Natinal Exhibitin Centre 3. The entrance fee fr single entries is Dhs.100 (AED. One Hundred) per persn per class, unless therwise stated in the Rules and Regulatins r the Class Briefs. 4. The fee fr entry t the trphy classes is as fllws: i. Best Cuisinier La Sial Abu Dhabi 2017 AED:500/-per persn ii. Best Pastry Chef La Sial Abu Dhabi 2017 AED:400/- per persn iii. Best Artist La Sial Abu Dhabi 2017 AED:500/- per persn iv. Best Arab Natinal La Sial Abu Dhabi 2017 AED:300/- per persn CLOSING DATE: 5. Clsing date fr entries is December 1 st 2017 Hwever, many are ften fully subscribed and clsed well befre the clsing date. TROPHY ENTRY: Entrants t a trphy class must enter and finish in all and nly thse classes that pertain t the trphy fr which they are entering. N ther classes may be entered int by a trphy entrant. Trphies are awarded n the highest aggregate pints frm all three classes. The required classes are: BEST CUISINIER: i. Class #10. Five-Curse Dinner Menu ii. Class # 16. Beef Practical iii. Class # 15. Fish & Seafd Practical Ckery In rder t qualify fr inclusin in the pints tally fr Best Cuisinier Trphy a cmpetitr must win three medals, at least ne f which must be a gld medal. BEST PASTRY CHEF: i. Class # 01. Practical Cake Decratin ii. Class # 03. Fur Plates f Dessert iii. Class # 06. Friandises, Petites Fur In rder t qualify fr inclusin in the pints tally fr Best Pastry Chef Trphy a cmpetitr must win at least tw medals ne f which must be a gld medal. BEST ARTIST: i. Class # 07. Chclate Shwpiece ii. Class # 09. Open Shwpiece iii. Class # 12. Individual Ice Carving iv. Class # 14. Practical Fruit & Vegetable Carving In rder t qualify fr inclusin in the pints tally fr Best Artist Trphy a cmpetitr must win at least three medals ne f which must be a gld medal. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
BEST ARAB NATIONAL: i. Class #10. Five-Curse Dinner Menu ii. Class # 17 Arabic Mezzeh - Practical Cker. iii. Class # 18 Emirati Cuisine Practical Ckery iv. In rder t qualify fr inclusin in the pints tally fr Best Arab Natinal Trphy a cmpetitr must win at least ne medal. HYGIENE AWARD: A special hygiene shall be cmmissined with a trphy frm the Hygiene partner f La Sial. The award shall be presented t the chef shwing the highest standard f fd safety and hygiene in the practical classes in the kitchen. A special hygiene jury shall be present. IMPORTANT NOTES ON THE PRACTICAL COOKERY CLASSES These ntes pertain t all practical ckery classes. They shuld be read in cmbinatin with the brief f the class entered. WASTAGE and EXCESS MISE-EN-PLACE:` 1. Mise-en-place and brught materials will be checked at the time f arrival t the kitchen, 2. There will be a penalty deductin f up t five pints fr excess mise-en-place prductin. 3. Wastage will be calculated during and after the class. 4. There will be a penalty deductin f up t five pints fr excess wastage. 5. Due t the fact that nly ne hur is given t cmplete the cmpetitin; cmpetitrs are allwed t bring with them an extensive mise-en-place. Hwever, there are restrictins n hw much pre-preparatin the judges will tlerate. In all cases, the preparatin, prductin and cking skills f each cmpetitr must be demnstrated during her/his time in the kitchen. 6. All fd items must be brught t the Saln in hygienic, chilled cntainers: Therm bxes r equivalent. Failure t bring fd items chilled will result in disqualificatin. 7. All dishes are t be served in a style equal t tday s mdern presentatin trends. 8. Prtin sizes must crrespnd t a three-curse restaurant meal. 9. Dishes must be presented n individual plates with apprpriate garnish nt exceeding 250g ttal fd weight excluding sauces r as indicated n the class brief. 10. Unless therwise stated, cmpetitrs must supply their wn plates/bwls/platters with which t present the fd. 11. Cmpetitrs must bring with them all necessary mise-en-place prepared accrding t Wrldchefs guidelines in the ht kitchen discipline (www.wrldchefs.rg). 12. Cmpetitrs are t prvide their wn pts, pans, tls and utensils. 13. All brught appliances and utensils will be checked fr suitability. 14. The fllwing types f pre-preparatin can be made fr the practical classes: Vegetable / Fungi / Fruits; washed and peeled but nt cut up r shaped Ptates washed and peeled but nt cut up r shaped Onins peeled but nt cut up Basic dugh can be pre-prepared. Basic stcks can be pre-prepared Basic ingredients may be pre-weight r measured ut ready fr use Fish may be scaled, gutted de-finned and de-gilled, but must therwise be brught t the cmpetitin whle. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017
Meat may be de-bned and prtined and the bnes cut up. N pre-cking, paching etc. is allwed N ready-made prducts are allwed. N prk prducts are allwed. N alchl is allwed. 15. If a farce is t be used fr stuffing, filling, etc., at least ne f the fur prtins f the farce must be prepared in frnt f the judges t shw the cmpetitr s skill 16. N help is allwed t be given t the cmpetitr nce the cmpetitin starts; the caching f a cmpetitr frm the sidelines will result in the cmpetitr being disqualified. 17. Within 10 minutes after the end f the cmpetitin, cmpetitrs must have the kitchen thrughly cleaned and tidied and ready fr the next cmpetitr t use. 18. Tw cpies f the recipes typewritten are always required. 19. Submit ne cpy f the recipes t the clerk when registering 20. Submit ne cpy f the recipe t the duty marshal at the cking statin. Cntact: J Cuthbert VP f Administratin, The Emirates Culinary Guild, PO Bx 454922, Dubai, UAE. Email: emiratesculinaryguild@gmail.cm T: +971 56 8014089 Versin 102062017