Pre-preparation Information
Pre-Preparation Information for Hot Cooking Categories
- Basic stock is allowed, but it must not be seasoned.
- Salads may be cleaned and washed, but not mixed or cut.
- Vegetables and fruits may be cleaned, cut, and trimmed in any shape, but they must remain raw.
- Fruit and vegetable purées are permitted, but must not be seasoned or presented as finished items.
- Concentrated juices are not allowed.
- Dried fruit or vegetable powder is permitted.
- Dehydrated fruit or sheets are permitted.
- Homemade spice mixtures are permitted. Recipe required.
- Fish may be gutted, scaled, and filleted if required, but must remain raw.
- Shellfish and crustaceans may be cleaned and removed from their shells, but must remain raw.
- Meat and poultry may be deboned, but not portioned or trimmed.
- Proteins may not be minced in advance. Mincing must be done in the arena.
- Pasta dough may be brought in, flavoured, and rolled into sheets, but it must not be portioned or cooked.
- Decor elements must be 100% made on site. Titanium dioxide, metallic powder, and artificial food colour are not permitted.
- Dry ingredients may be pre-measured.
- Flavoured oils and butter are allowed.
- Rice may be cooked and brought into the arena, but it must not be seasoned.
- Pre-stewed meat, poultry, and seafood are allowed, provided they are not seasoned.
- Soup stock, for example for laksa, may be prepared in advance and brought to the arena, but must not be seasoned.
- Cooking pastes may be prepared in advance, but must not be seasoned.
- Noodle dough may be prepared in advance, but must not be cooked, sliced, or portioned.
- Participants must remove all food display equipment and decorations within 30 minutes after judging. Items not collected within 30 minutes will be moved to the designated collection point.
- The organiser shall not be responsible for any damage to or loss of such items.
- Participants are advised to bring their own kitchen lighter or blow torch if required.
- At the end of the competition, no rubbish or waste may be left in the cooking arena. Points may be deducted where this is breached. Participants must practise CAYG (Clean As You Go) at all times.
