Class 23 The MLA Golden Bull Culinary Challenge

Golden Bull Culinary Challenge is owned by MLA and it is a first-ever Australian beef and lamb competition that feature the versatility of Australian beef and lamb for Asian and Western Cuisine to be compete by professional chefs. This challenge format strongly reflects the Western and Asian cuisine and culture focusing on the ‘Joy of Sharing’ & ‘Blissful of Taste’.

TEAM COMPETITION

  • 1 team captain
  • 4 participants

Note: Team captain is not allow to hands-on but can assist in supervising the team during the competition.

Appetizer 

6 individual either hot or cold portions with appropriate garnishes to be served on a platter.

Each individual portioning of meat serve should be and not more than 60gm.

Team has to prepare 2 platters:

  • 1 platter for judging 
  • 1 platter for display 

Important Note:    

  • Platter size is strictly being guided not exceed 36cm.

Soup 

Team has to prepare 7 individual soup cups and 1 soup tureen with appropriate garnishes.

Each individual soup cup serve with appropriate garnishes should be and not more than 160ml.

  • 6 individual soup cups for judging 
  • 1 individual soup cup for display    
  • 1 soup tureen for display 

Important Note:   

  • Soup cup should be standard size to serve 160ml with appropriate garnishes.
  • Soup tureen size is strictly being guided between 1 to 1.2ltr

Main Course

3 individual portions of Western flavour and 3 individual portions of Asian flavour with appropriate garnishes to be served on a platter.

Each individual portioning of meat serve should be and not more than 80gm.

Team has to prepare 2 platters:

  • 1 platter for judging 
  • 1 platter for display

Important Note:   

  • Platter size is strictly being guided not exceed 46cm.

COMPETITION CRITERIA

There will be total of 3 rounds in the competition:

  • Preliminary: 8 Teams
  • Semi Final: 4 Teams
  • Final: 3 Teams

Preliminary

Meat will be provided by Organizer and will update nearer to date:

  • Beef: 1 no.
  • Lamb: 1 no.

Semi Final

Meat will be provided by Organizer and will update nearer to date:

  • Beef:     1 no.
  • Lamb:   1 no.

Final

Meat will be provided by Organizer and will update nearer to date:

  • Beef: 1 no.  
  • Lamb: 1 no.

Important Note:   

  • Strictly no wastage and any excess meat provided have to be hygienic wrapped and to be kept in the fridge at all times pending to be collected by organizer for other usage.

Seasoning and paste provided by Organizer

Cooking oil, soy sauce, white vinegar, salt, sugar, black pepper powder, white pepper powder, potato flour, oyster sauce, butter, chili sauce, honey.

PRIZES

1st Prize:    RM6,888.00 with Gold Trophy

2nd Prize:   RM5,888.00 with Silver Trophy

3rd Prize:    RM3,888.00 with Bronze Trophy

Note: Golden Bull Culinary Challenge Souvenir Medals will be awarded to the rest of the participants.

The Organizing Committee will provide the following equipment for each team :

1 unit4-ring burner stove 1 unitSoup pot 
1 unitCombi oven12 unitsTasting plate
1 unitCounter chiller2 unitsTasting bowl 
1 unitSingle sink with tap water 10 pairsChopstick 
2 unitsWorking station5 eachLarge and small steel spoon
1 unitGas range lighter2 unitsSkimmer 
1 unitAir-blast wok5 unitsSteel bowl (dia. 30cm) 
2 unitsWok ladle12 unitsTin bowl (mar dish) 
1 unitSpatula2 unitsWok brush
6 unitsSteel plate for raw food 

Contest Related Matters :

  • Activity fee for opening ceremony, award presentation ceremony and closing party expenses will be fully sponsored by the Contest Administrator.
  • The Contest Organizer will not be held responsible for any damage to or loss of exhibit, equipment, utensils or personal effects of competitors.

Competition schedule :

Briefing : 10 minutes

Recipe and Menu Writing: 30 minutes

Cooking competition will be after menu writing and menu name ended.

Timing of food serving to Judges for tasting as below :

Preliminary

After competition begins, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes.

Semi-final

After competition begins, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes.

Final

After competition begins, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. 

At the sound of the first whistle or gong, the contest begins.  Contestants will be reminded 30 minutes before the end of contest time.  The second sound of the whistle or gong will mark the completion of the contest.

Incomplete dishes will not earn any points.  Contestant must stop work at the final whistle or gong and clean the competition kitchen.

Judging Criteria (Class 23)

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. Each of the 3 courses can attract a maximum of 100 points (Maximum obtainable is 300 points, with a final divided tally of 100 points for the Hot Cooking). Half points will not be given.

50 points

 

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