“SHINE LAWLAW SHINE” Cooking Competition

CONFIRMATION SHEET

Registration Number: __________

MECHANICS:

● Participants must arrive 2 hours before the competition. Late arrivals will lead to
disqualification from competition.
● Participants must provide their own ingredients (ingredients of participants are
allowed to use)
● Provide short description of the dish and name of the dish
● Must submit a written recipe, which includes the ingredients and method of
preparation of the dishes 3 days before the competition (November 18, 2021).
● Changing the dishes after submitting the recipe is not allowed.
● Competitors should prepare the dishes within a two-hour time limit.
● Competitors may present the dishes in any preferred format.
● Competitors will have to prepare any dish with lawlaw as the main ingredient.
● Lawlaw should be brought by competitors. Can be cleaned, but not trimmed, cooked,
cut or sliced.
● Salad greens may be picked, cleaned and washed, but not proportioned
● Vegetables and fruits may be washed, but not peeled, pre-cut and not cooked
● Sauces, coulis and purees must be produced during the competition but stocks may
be brought into the competition, but must be unseasoned and unreduced
● Dressing must be prepared during the competition
● Sponges can be pre-made but not cut or shaped
● No alcohol or ingredients containing alcohol may be used.
● Competitors will be judged while preparing their dish in the kitchen area. Judging will
focus on food safety, equipment safety, proper cooking techniques, and sanitation
around the cooking area during and after preparation. Judges will ask questions, if
necessary, during the process; therefore, contestants should be prepared to multi-
task.
● Competitors will be interviewed after completion of the assigned food preparation
facility time. At the end of the question-and-answer period, contestants will have five-
minutes to serve the judges a portion of their dish.
 ● Dishes should be prepared in 5 servings. Competitors will serve one serving to each
individual judge.
● The food should be presented in a serving dish with a serving utensil provided by the
competitor.
● Competitors must leave the workstation in a neat and tidy condition; this is part of the
judging criteria.

CRITERIA FOR JUDGING

Execution/Cooking Technique - 30%

Appearance/Texture/Color - 20%
Taste - 30%
Originality & Creativity - 20%
Total 100%

__________________________ November 11, 2021

Signature Over Printed Name DATE
CONTESTANT

ENDORSED BY:

__________________________ _______________
Signature Over Printed Name DATE
MUNICIPAL MAYOR