CLASS 36

MIXOLOGY CHALLENGE – COCKTAIL

The objective of this competition is to judge and measure the standard of competitor in their techniques, skills and knowledge in preparing a cocktail

Participation is open to a maximum of two (02) participants per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges.

Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to participate.

Establishment logo CANNOT be displayed on the attire worn during the competition.

There are three parts to this competition – creating a Long Drink, Dessert Cocktail and standard recipe sheet according to Fiche Technique.

  • The participant will create his or her own creative LONG DRINK.
  • The drink can be refreshing, sweet, sour or tropical using local fruits, spices or herbs.
  • Long Drink recipe must be at least 15 cl. (150ml)
  • No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices.
  • The overall content of the cocktail shall not be less than 7cl. (international standard).
  • Spirits/liquor used must be readily available in Malaysia.
  • Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated ingredient, artificial and colorants, ice cream.
  • Two (02) portions must be prepared simultaneously; one (01) portion for display and one (01) portion to be divided into three (03) equal portions/glasses for the Judges.
  • Standard measure for all recipes must be expressed in centiliters (cl).
  • Preparation, presentation and service is limited to five (05) minutes per section.
  • The Organizer will provide a list of approved flavored syrups for use by 1st July 2019. (kindly check Culinaire Malaysia 2019 website – https://culinairemalaysia.com/rule-book/)
  • The participant will create his or her own DESSERT COCKTAIL
  • No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices.
  • The overall content of the cocktail shall not be less than 7cl. (international standard).
  • Spirits/liquor used must be readily available in Malaysia.
  • Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated ingredient, artificial and colorants, ice cream.
  • Two (02) portions must be prepared simultaneously; one (01) portion for display and one (01) portion to be divided into three (03) equal portions/glasses for the Judges.
  • Standard measure for all recipes must be expressed in centiliters (cl).
  • Preparation, presentation and service is limited to five (05) minutes per section.
  • The Organizer will provide a list of approved flavored syrups for use by 1st July 2019. (kindly check Culinaire Malaysia 2019 website – https://culinairemalaysia.com/rule-book/)

Garnishes

  • Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition.
  • Garnishes must be simple, edible and readily available in most bars.
  • Garnishes may only be put on glasses once on stage after the routine has begun.
  • No ice may be put into glasses prior to start of the competition (routine).
  • Each team to prepare:

    • Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu – for Judges reference and to be placed on the display table.
    • Fiche Technique is to be applied using the standard form provided by the Organiser of Culinaire Malaysia. The form can be obtained from culinairemalaysia.com/culinaire-form-download/
    • Fiche Technique must also be used for cost breakdown for each ingredient used, what is the total cost per portion, total overall cost, recommended selling price per serving & food cost
    • The completed form applying Fiche Technique must be submitted to judges during the briefing session on competition day.
    • Failure to do so or incomplete forms may subject to minimum overall deduction of 10 points from the overall score.

    Please be advised all cocktail recipes submitted will remain the property of the Culinaire Malaysia 2019

Personal Grooming

  • Grooming standards must always be observed

You are required to bring:

  • All ice bucket, ice tongs, shaker, strainer, cutleries, glassware, serviettes
  • And any other items required for preparation and set up to execute this competition category effectively and efficiently.
  • Participant shall provide his/her own CD and Thumb drive and must be labelled with the name of the participant, song title and track. Competitors are encouraged to bring additional backup copies in case their original piece does not work due to unforeseen technical circumstances.
  • There will not be any testing of CD and thumb drive at the competition venue; hence, competitors are requested to test prior and to ensure that it is pre-set to start the song/music of their choice. The competitor must have an assistant to play the song/music for him/her.
  • Song/music, dance group or other gimmicks are allowed but will not be judged.

Delivery & Clearing Up

  • All items must be delivered by 7.30am or 1pm
  • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area.
  • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The organizer reserves the right to dispose of everything.
  • The organizer will not be responsible for any breakages or losses before, during and after the competition.

The Organiser will provide the following:

Mise en place area with basic equipment on sharing basis

  • Stainless steel working table
  • Chiller
  • Freezer
  • Double tank wash basin
  • Ice cube machine
  • 13 Amp plug point

On stage:

  • One competition table – 6ft x 3ft

Scheduling

Please check online www.culinairemalaysia.com by 1st September 2019

MAH Secretariat will email competition details once registration and payment has been received and finalized.

All team must DO the following:

  • Register two (02) hours before competition time i.e. if competition time is at 9am, registration time is at 7am
  • Briefing one (01) hour before competition time i.e. if competition start at 9am, briefing at competition hall at 8am – 8.15am
  • Moving in of items to competition area immediately after briefing.
  • Attendance is COMPULSORY. Failure to do so will result in deduction of 10 points.

Briefing:

Thursday, 5 September 2019 at 2.30pm at Federal Hotel, Kuala Lumpur

Event Site Briefing:

Monday, 23 September 2019 at 1pm at KL Convention Center,

Main Competition Hall

Disqualification

The Judges reserves the right to disqualify the team should any of the following occur:

  • Non-compliance to any part of the competition
  • Use of non-halal items, stale, rotten or expired products in preparation of food and beverage
  • Communicating with external parties during the competition
  • Use of mobile phone and/or devices during the competition
  • Judges’ decision is final

Judging Criteria

The points accumulated from Section 1 and Section will be totaled and divided into 2 for the final score.

CRITERIA

POINTS

Grooming Standards

–       Uniform

0-5

Mise en place /Setting Getting the right ingredients

–          Getting the right equipment’s

–          Organization and Preparation

0-10

Hygiene practices

–          Practices proper safety and sanitation

0-10

Mocktail Name

–          Relevant to the drink created

0-5

Speed

–          Complete within 5 minutes per drink

0-5

Technical skills

–          Proper sequence of mixing the drinks

0-15

Aroma

–          Balance/Pleasant/Fragrant

0-10

Colour

–          Good colour combination

0-10

Presentation

–          Using proper glassware

–          Relevant garnish

–          Overall appeal and appearance

0-15

Taste

–          Overall taste

0-15

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