• Class 18 Fish/Seafood Main Course (Western Cuisine)
  • Class 19 Meat/Poultry Main Course (Western Cuisine)
  • Class 20 Apprentice Salmon Main Course (Western Cuisine)
  • Class 21 Malaysian Heritage Cuisine

Notes for Competitors:

  1. From Class 18 – 21, each competitor is restricted to one entry in any one class.
  2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award depending on the overall result.
  3. Apprentice Class (class 20) competitors’ age should not exceed 25 years old.
  4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to cater for final results tally.
  5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms once judging is completed.
  6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with 4 top burners, built-in oven, a sink and a fridge (to share).  Please take note that you are allowed to bring your cooking utensils and ingredients.  However, the items will be your own responsibility.  More details, if any, will be provided in due course.
  7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves the right to disqualify the competitor if the rules are not adhered to.
  8. No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items.
  9. The Organizing Committee will not be responsible for loss or breakage of competitors’ belongings.
  10. Recipe Form required in the kitchen during competition.
  11. Competitors must leave the work station in a neat and tidy condition; this is part of the judging criteria.
  12. Note for pre-preparation for the HOT COOKING classes:
    1. Salads – cleaned, washed, not portioned
    2. Vegetables or fruits can be cleaned, peeled, washed, not cut to portion, not cooked (tomatoes may be blanched and peeled and broad beans may be shelled), no vegetable purees
    3. Pastas/doughs – prepared, not cooked
    4. Fish/seafood/shellfish – cleaned, filleted, not portioned, not cooked
    5. Meats/poultry – deboned, not portioned, not trimmed, sausages has to be done in the kitchen, no grinded meat can be brought in, bones may be cut into small pieces
    6. Mousses – minced items allowed, mousses must be made during the competition
    7. Marinated Proteins – pre-marinating permitted
    8. Sauces – reduced, not finished or seasoned
    9. Stocks – not seasoned are allowed
    10. Dressings – must be made during the competition
    11. Coulis – non seasoned puree allowed, must be finished during the competition
    12. Pastry sponge – can be brought in but not cut or shaped

Class 18   Fish/Seafood Main Course (Western Cuisine)

To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either:

A) Cod fish (whole cod fish fillet);

B) Seafood

The weight of either fish or seafood shall be at 120gm per portion.

Competitor’s choice of accompaniments and garnishes to compliment the dish.

Indicate (a or b) accordingly on Registration Form for Class 18.  No changes will be allowed.

Class 19   Meat/Poultry Main Course (Western Cuisine)

To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either:

A) Beef

B) Lamb

C) Chicken

D) Duck

The weight of either meat or poultry shall be at 120gm per portion.

Competitor’s choice of accompaniments and garnishes to compliment the dish.

Indicate (a, b, c or d) accordingly on Registration Form for Class 19.  No changes will be allowed.

Class 20   Apprentice Salmon Main Course (Western Cuisine)

To prepare one (1) main course dish for 2 portions in individual plates and present within 45 minutes:

a) Whole salmon fillet

The weight of the whole salmon fillet shall be at 120gm per portion.

Competitor’s choice of accompaniments and garnishes to compliment the dish.

Judging Criteria (Class 18-20)

Service

The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and dishes come out on time from the kitchen.

5 points

Mise-En-Place

Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

10 points

Presentation

Clean arrangement, with no artificial garnish and no time consuming arrangements. Exemplary plating to ensure an appetising appearance.

10 points

Correct Professional Preparation

Correct basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Working skill and kitchen organization.

25 points

Taste

The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.

50 points

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

Class 21   Malaysian Heritage Cuisine

Open to individual from hotels, restaurants, culinary institutions, airlines and catering organizations

As this is a time limit competition, you are expected to demonstrate your cooking skills; your entry must not be completed with more than 10 minutes before the stipulated completion time.

To prepared one AUTHENTIC Malaysian main course (Western plating presentation) for 2 portions within 45 minutes:

  • 1 portion for display
  • 1 portion for Judges tasting

Dish must be presented on 2 individual plates with appropriate protein, garnish, starch and sauce.  Must be authentic in taste / no fusion allow.

Competitors to bring their own ingredient, small kitchen equipment and plate wares (Malaysian serving ware only).  Western stove will be provided but contestant need to bring in their own wok. 

Rule

  1. 1 set of recipe needed in the kitchen
  2. Centerpieces for display table is allowed but point will not be given
  3. Display table will be provided by the organizer
  4. Standard kitchen equipment provided by the organizer
  5. Competitors violating this rule will be penalized up to 10% point’s deduction from their final score.

 

Judging Criteria (Class 21)

Service

The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and dishes come out on time from the kitchen.

5 points

Mise-En-Place

Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

10 points

Presentation

Clean arrangement, with no artificial garnish and no time consuming arrangements. Exemplary plating to ensure an appetising appearance.

10 points

Correct Professional Preparation

Correct basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Working skill and kitchen organization.

25 points

Taste

The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.

50 points

  • Total possible points: 100 (no half points will be given)
  • Deduct 1 point for each minute late with 10 minutes late disqualify
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