SACC Competition Rules 2011
Each competitor should complete the enclosed application form. This should include their personal details and the competitors name and business in order to ensure maximum recognition and media exposure for both the competitor and the sponsoring business.
RULES & REGULATIONS RELATING TO THE JUDGING OF THE FINAL COMPETITION
THE JUDGING CRITERIA FOR THE FINAL COMPETITION
Each entry must be received in a professional manner and will include menu, recipes with quantities and method; addressing the following list of courses:
One Starter Dish
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Three Main Course Dishes
Two dishes using either chicken, lamb or vegetables
One dish using Seafood
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One accompanying Rice Dish
- Each competitor will produce two standard portions of each dish, one portion for the judges to taste and a second portion for photographing and display.
- One of the main course dishes should be classified as a Healthy Dish and the second main course to be classified as an Innovative Dish.
- Dishes should display skills in the choice of ingredients, food handling and preparation together with the choice of cooking methods
- Dishes should offer balance and variety of ingredients and be presented to the judges in the order of the courses listed above.
- Commodity mix whilst remaining classic and in keeping with Asian cuisine, should also demonstrate creativity.
- All marinades, wet sauces or masalas must be prepared during the competition.
- No pre prepared mixes will be accepted in the preparation
- All national finalists will provide all their own ingredients, pots pans and service dishes. The organisers will give £35 to each contestant towards the cost of ingredients.
- Entries that do not comply with all ‘Rules of the Competition’ will be deemed null and void.
- The judge’s decision is final.
