PRE-PRERATION INFORMATION FOR HOT COOKING CATEGORY
- Basic stock are allowed but not seasoned.
- Salad can be cleaned and washed not mixed or cut.
- Vegetables and fruits can be cleaned, cut & trimmed (any shape) BUT must be raw.
- Fruit and vegetable purees are permitted but must not be seasoned or finished item.
- No concentrated juices.
- Dried fruit / or vegetable powder permitted.
- Dehydrated fruit or sheets permitted
- Home-made spice mixture are permitted. Recipe Required
- Fish can be gutted, scaled can be filleted if required BUT must be raw.
- Shellfish/crustaceans can be cleaned but raw can be removed from their shell.
- Meat/Poultry can be de-boned not portioned, trimmed.
- Proteins cannot be minced. Mincing must be done in the arena.
- Pasta dough allowed brought in, can be flavor and rolled into sheets but not portioned and not Cooked.
- Decor elements 100% made on site No titanium dioxide – no metallic powder no artificial food colour are permitted.
- Dry ingredients can be pre-measured.
- Flavor oils and butter are allowed.
- For Fried Rice category, rice can be cooked and brought to the cooking arena,but not seasoned.
- Pre stewed meat/poultry/seafood is allowed but not seasoned.
- Stock for soup eg : Laksa can be prepared early and brought to cooking arena, but not seasoned.
- Paste for cooking can be prepared early, but not seasoned.
- Dough for noodles can be prepared in advance but not cooked, sliced or portioned.
- Participants are required to removed all their food display equipment / decorations after judging has been done within 30 mins. If not collected within 30 mins,the plate will be moved to designated collection point.
- Organiser shall not be held responsible for any damage or losses on the above.
- Participants are advised to bring their own kitchen lighter/blow torch if deemed necessary.
- After the end of competition, participants are not allowed to leave any rubbish / waste in the cooking arena.
