• Class 1 – Plated Appetizers
  • Class 2 – Plate Dishes
  • Class 3 – Malaysia 5-Course Platter
  • Class 4 – Selection of Tapas
  • Class 5 – Modern Chinese 4-Course Set Menu
  • Class 6 – 5-Course Western Set Menu
  • Class 7 – Apprentice 4-Course Western Set Menu

Class 1        Plated Appetizers

To display a variety of 4 different appetizers – 2 cold and 2 hot displayed cold.  Each portion for 1 person, suitable for restaurant a la carte service.

Class 2        Plate Dishes

To display 4 different hot dishes which are to be prepared in advance and displayed cold.  Each should be a main course with the appropriate starch and its own garnish.

Class 3        Malaysia 5-Course Platter

To prepare in advance and displayed cold.  5 Malaysia traditional platter “hidang” style:

  • 1 x Fish platter
  • 1 x Beef platter
  • 1 x Lamb platter
  • 1 x Chicken platter
  • 1 x Rice

Each dish should be sufficient to serve 6 persons with appropriate garnishes and condiments.

Participants are allowed to experiment with flavours and composition that reflects to-date modern dining experience.

 

Class 4     Selection of Tapas

To prepared and display four (04) different kinds of tapas, six (06) portions of each, total 24 pieces. Two (02) items are to be hot food displayed cold and two (02) items cold food displayed cold. All items can present on one (01) platter or individually plated.

  • Each portion of finger food should weigh 10-20gm
  • Can be on one plate or individually plated
  • All food items must be glazed with aspic, with the exception of crisps or baked dough
  • A brief description of the displayed items must be made available for judges’ reference

Class 5     Modern Chinese 4-Course Set Menu

To prepare in advance and display cold.  A 4-course set menu with appropriate garnishes for one (1) person shall consist of:

  • 1 x Seafood appetizer
  • 1 x Vegetable soup
  • 1 x Poultry main course accompanied with vegetable and starch (either rice or noodle)
  • 1 x Self-create dessert

 

Class 6     5-Course Western Set Menu

To prepare in advance and display cold.  A 5-course set menu with appropriate garnishes for one (1) person shall consist of:

  • 1 x Seafood appetizer
  • 1 x Clear soup
  • 1 x Game entrée
  • 1 x Meat/poultry main course
  • 1 x Self-create dessert

Class 7     Apprentice 4-Course Western Set Menu

To prepare in advance and display cold.  A 4-course set menu with appropriate garnishes for one (1) person shall consist of:

  • 1 x Seafood appetizer
  • 1 x Clear soup
  • 1 x Meat/poultry main course
  • 1 x Self-create dessert

Judging Criteria Culinary Art (Class 1 – Class 7)

 

Presentation / Innovation

Comprises an appetising, tasteful, elegant presentation, modern style.

30 points

Composition

Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in colour and flavour. Should be practical and digestible.

30 points

Correct Professional Preparation

Correct basic preparations of food, corresponding to today’s modern culinary art.

 

30 points

Serving Arrangement

Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

10 points

  • Total possible points: 100 (no half points will be given)
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