GeneralRulesoftheLiveCookingCompetitions

LiveCookingCompetition
WilltakeplaceattheHORECAJORDANexhibitionscheduledtotakeplacefrom2123
of October at the ZARA Expo center (Grand Hyatt Hotel Amman). The Jordanian Chefs
Association(JCA)willnotifyeachcompetitorofexactdayandtimeofcompetitiononce
registrations are completed. Competitors should show up on time specified by JCA for
thecompetition.Latearrivalswillleadtodisqualificationfromcompetition.

Competitors should wear complete chefs uniform (chefs jacket, chefs trousers (no
jeansallowed),apronandchefshatorheadcoverduringsetup,whilecompetingand
at the award ceremony. Prizes will only be awarded to chefs wearing complete chefs
uniform.

Awards&Certificates
Eachparticipantwillreceiveacertificateofparticipation.
1st, 2nd and 3rd placement winners will be awarded at each competition and receive
award certificates, medals/trophies and money prizesas specified in the rules of each
competitioncategory.

JCAMedalswillbeawardedaccordingtopointsscoredasfollows:
Goldmedal
90100
Silvermedal
8089
Bronzemedal
7079

RegistrationFees
Registrationfeepercompetition:
JCAMembersJOD100inclusivetax
NonJCAMembersJOD150inclusivetax

Note:LimitofNumberofCompetitors
Eachcompetitioncategorywillallowonlyacertainnumberofcompetitorstobe
registered,thefirstcomesfirstservesrulewillapply.

Note:PrizeMoney
Prizemoneyasstatedateachlivecookingcompetitionwillonlybepaidouttowinners
iftheyareJCAMembers!

RegistrationDeadline
RegistrationdeadlineforallcompetitionsisWednesdayOctober8th2014.Registration
shouldbecompletedbysubmittingenclosedformwithregistrationfeetotheMs.
NuranTurkHeremailisadmin2@lawrenceconferences.comofficephonenumber
0096264642501,2,3beforethe8thofOctober2014.TheHoreca&JCAholdstherightto
refuseanycompetitorwhodidnotregisterontimeordidnotpaytheregistrationfees
infull.

EquipmentLiveCookingKitchens
Thefollowingequipmentwillbeavailableforeachparticipantinthelivecooking
kitchen:

Worktableswithundercountershelves
Refrigerator
4plateelectricalstove
1Blender
1KitchenAidmixer
1SinkwithHot&Coldwater
Electricalovens
Smalltrolleys
2electricsocket220v

Theparticipantsmustbringallneededsmallequipmentandkitchenutensils(suchas
cuttingboards,knives,pots,pans,bowls,plates),aswellasanyothermaterialsneeded
tocookandserve.

Extrapointswillbeaddedordeducteddependingonyourcleanandneatworkinghabit.
Itisimperativethatyoureturnyourworkingareainspotlesscondition.

Judgeswillbebriefedtomarkupcompetitorswho,intheiropinion,showthemaximum
numberofcraftskillsinproducingtheirdishes.Itisinthecompetitorsinterestto
completeasmanytasks,includingbutchery,filletingandtrimminginthetimeallocated
forthecompetition.

The Jury acknowledges that some miseenplace will be required. Except where
mentioneddifferentinthecompetitionrulesthegeneralcriteriapermitsthefollowing
miseenplaceitemsonly:

Washedvegetables
Meatandfishglazes
Basicstocksandsauces
Uncookedpreparedpastry
Uncookedpreparedpastadough,notshaped

GeneralGuidelinesforCategoryA:Livecooking
Competitorswillfabricateandpreparethreeportions,ifnototherwisestipulatedinthe
categoryregulation,ofafinishedproductbasedonthefollowingcategories.
Competitorshave10minutesforsetup,60minutestofabricate(ifnototherwisestipulatedin
theCategoryrule),cookandplatethedishesand10minutesforcleanup.

Saladgreensmaybepicked,cleanedandwashed,butnotportioned
Vegetablesandfruitsmaybewashed,butnotpeeledandprecutbutnotcooked
Pasta&Doughcanbepreparedbutnotcooked
FishorSeafoodorShellfishcanbecleaned,filletedbutnotportionedorcooked
LamborBeeforChickencanbeportionedbutnotcooked
Anyfarces/moussesmustbepreparedduringthecompetition,butminceditemsare
allowedtobebroughtin
Premarinatingproteinsispermitted
Sauces,coulisandpureesmustbeproducedduringthecompetitionbutStocksmay
bebroughtintothecompetition,butmustbeunseasonedandunreduced
Anydressingsaretobepreparedduringthecompetition
Spongescanbepremadebutnotcutorshaped
NosupplementaryequipmentexceptasspecifiedunderEquipmentLiveCooking
Kitchenswillbeavailable,allcompetitorshavetopreparetheirowncookingutensils
andingredientsforthecompetition
Competitorsmustleavetheworkstationinaneatandtidycondition;thisispartof
thejudgingcriteria.
TheOrganizerwillnotberesponsibleforanylossorbreakageofutensils

A1

AustralianMeat

MLATrueChefsChallenge
SponsoredbyMeat&LivestockAustralia

GeneralRules

Chefsrepresenting5starhotels,restaurants,hotelandcateringschools,clubs
andairlinesareentitledtoenterthecompetition.
Allchefsareprovidedabriefonjudgesrequirements,followedbyatechnical
demonstrationinvolvingthemeatproductstobeused.
Afterthefirstroundthehalfhighestscoringcompetitorswillenterthesecond
round.
Afterthesecondroundthehalfhighestscoringcompetitorswillenterthethird
andfinalround.

1stRound
Allchefsreceiveamysterybasketwithingredientsandhave25minutesto
prepareanappetizerliveforthreecoversbyusingsomeofALLingredients
providedinthemysterybasket.

2ndRound
Allchefsreceiveamysterybasketwithingredientsandhaveone35topreparea
maincourseforthreecoversbyusingsomeofALLingredientsprovidedinthe
mysterybasket.

3rdRound
Allchefsreceiveamysterybasketwithingredientsandhave45minutesto
prepareamaincourseliveforthreecoversbyusingsomeofALLingredients
providedinthemysterybasket.

Note:
AfterthesecondroundthefourhighestscoringcompetitorswilleachreceiveUS$500
andenterthe3rdandfinalround.

US$500+AwardCertificatesforthefourwinnersandfinalistsofthe2ndround
US$1500+MLATrueChefTrophy+AwardCertificatefortheoverallwinner.

JCAmedalswillbeawardedonlytocompetitorswhocompletedthethreeroundsand
achievedanoverallaveragemedalscoreasperWACSrulingsandpointsystem.

A2

Seafood

Competitorwillhavetoprepareonmaincourseortheirchoiceconsistingoffishor
seafoodoracombinationoffishandseafoodwithappropriatevegetable,starchand
garnishesfor3peoplewithin45min.
Allingredientsshouldbebroughtbycompetitorinunpreparedstate,nottrimmed,cut
orsliced.
CompetitorshavetosubmitawrittenrecipeinEnglish,whichincludestheingredients
andmethodofpreparationofthedishes.
Recipesshouldbesubmittedtothejuryonthedayofthecompetition.
Competitorshavetocookthedishaccordingtotherecipessubmittedtothejudges.

A3

MarketBasket

Competitorwillhavetoprepareastarterandmaincourselivefortwocoverseach
withinonehourbymakinguseofALLingredientsprovidedinthemarketbasket.
Competitorshouldbepresentat14.00hrs.toreceiveamarketbasketwithingredients.
Participantswillhave1hourtosubmitarecipetotheorganizertobehandedtothejury
forverificationoftheactualdishesproposedtocookfromtheingredientsprovided
withintheirbasket.
Changingofthedishesaftersubmittingtherecipetothejudgesisnotallowed.
Competitorswillbescheduledforthelivecooking.
Competitorsshouldpreparethedisheswithintheonehourtimelimit.
Competitormustprovidealltools,cuttingboards,cookingutensils,othersmall
machinery.
Competitorsarenotallowedtobringanyotheringredientsthanprovidedinthelive
cookingstationandtheirbasket.

A4

ContemporaryJordanianCuisine

Competitorsshouldprepare,cookandpresenttwoJordaniandishesfortwocovers
withintheonehourtimelimit.Competitorsmaypresentthedishesinanypreferred
format,whichcanenhancedishesandreflectcurrenttrendsofmodernCuisine.
Allingredientsshouldbebroughtbycompetitorinunpreparedstate,nottrimmed,cut
orsliced.
CompetitorshavetosubmitawrittenrecipeinEnglish,whichincludestheingredients
andmethodofpreparationofthedishes.
Recipesshouldbesubmittedtothejuryonthedayofthecompetition.
Competitorshavetocookthedishaccordingtotherecipessubmittedtothejudges.

A5

Vegetarian

Competitorsshouldprepare,cookandpresentoneVegetarianmaincoursedishfor3
coverswithin45minutes.
Allingredientsshouldbebroughtbycompetitorinunpreparedstate,nottrimmed,cut
orsliced.
Thevegetariandishshouldbenutritionalwellbalancedandsufficientinquantitytobe
servedasmaincoursedish.
Pulsessuchaslentil,chickpeas,driedbeanscanbebroughtinsoaked.
CompetitorshavetosubmitawrittenrecipeinEnglish,whichincludestheingredients
andmethodofpreparationofthedishes.
Recipesshouldbesubmittedtothejuryonthedayofthecompetition.
Competitorshavetocookthevegetariandishaccordingtotherecipessubmittedtothe
judges.

A6

Pasta

Competitorsshouldprepare,cookandpresenttwodifferentpastadishesto
competitorsownchoicefortwocoverseachwithinonehourtimelimit.
Thetwodifferentpastasshouldbedifferentinshape,saucesandgarnish.
Thepastashouldbecookedaldente,overcookedpastawillleadtopointreduction.
Pastarangewillbeavailableonthelivecookingkitchen.PleasecontacttheJCAforalist
ofdrypastaproducts.
Allotheringredientsshouldbebroughtbycompetitorinunpreparedstate
CompetitorshavetosubmitawrittenrecipeinEnglish,whichincludestheingredients
andmethodofpreparationofthedishes,andnameofthetypeofpastashape.
Recipesshouldbesubmittedtothejuryonthedayofthecompetition.
Competitorshavetocookthetwodifferentpastadishesaccordingtotherecipes
submittedtothejudges.

A7

DailySandwiches&Wraps

Competitorsshouldprepare,cookandpresenttwodifferentsandwichesand/orwraps
tocompetitorsownchoicewithappropriategarnishesfortwocoverseachwithinone
hourtimelimit.
Thetwodifferentsandwichesshouldconsistofdifferentbreads/wrapsandfillings
Allingredientsshouldbebroughtbycompetitorinunpreparedstate,nottrimmed,cut
orsliced.

CompetitorshavetosubmitawrittenrecipeinEnglish,whichincludestheingredients
andmethodofpreparationofthedishes.
Recipesshouldbesubmittedtothejuryonthedayofthecompetition.

A8

Burger

Competitorsshouldprepare,cookandpresenttwodifferentBurgerstocompetitors
ownchoicewithappropriategarnishesfortwocoverseachwithinonehourtimelimit.
Thetwodifferentsandwichesshouldconsistofdifferentbreadsandfillings
Allingredientsshouldbebroughtbycompetitorinunpreparedstate,nottrimmed,cut
orsliced.
CompetitorshavetosubmitawrittenrecipeinEnglish,whichincludestheingredients
andmethodofpreparationofthedishes.
Recipesshouldbesubmittedtothejuryonthedayofthecompetition.

JudgingcriteriaforCategoryA1A8

MiseenplaceandCleanliness010points
Plannedarrangementofmaterialsfortroublefreeworkingandservice.Correct
utilizationofworkingtimetoensurepunctualcompletion.

CorrectProfessionalPreparation030points
Correctbasicpreparationoffood,correspondingtotodaysmodernculinaryart.
Preparationshouldbepractical,acceptablemethodsthatexcludedunnecessary
ingredients.Punctualdeliveryofeachentryattheappointedtimeisrequired.
Appropriatecookingtechniquesmustbeappliedforallingredients,includingstarches
andvegetables.

ArrangementandPresentation/Innovation020points
Cleanarrangement,withnoartificialgarnishesandnotimeconsumingarrangements.
Exemplaryplatingtoensureanappetizingappearanceisrequired.

Taste040points
Thetypicaltasteofthefoodshouldbepreserved.Itmusthaveappropriatetasteand
seasoning.Inquality,flavorandcolor,thedishshouldconformtotodaysstandardsof
nutritionalvalues.

GeneralGuidelinesforCategoryBColdDisplay

Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformto
contemporarystandardsofnutritionalvalues.
Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethods
shouldbeapplied.
Theuseofavarietyofcookingmethodsandingredientsisencouraged.
Displayofcorrectcooking,presentationandflavorcombinationisrequired.
Dressingorgarnishingtherimsofplatesresultsinanunacceptableappearance.
Meatorfishshouldbecarvedproperlyandcleanly.
Meatorfishslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorder
andsize.
Numericalharmonizingofmeat/fishportionsandgarnishesisrequired.
Fruitsandvegetablesmustbecutorturneduniformly.
Bindingagentsmaybeusedforcreams.
Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextent
thatthestyleofpresentationisdependentontheextragelatincontent.
Nonedibleitemsarenotallowedtobeused.
Sauceboatsshouldonlybehalffull.
Aspicworkshouldbecleanandfreeofdefects.
Portionsizeandportionweightshouldbeinlinewiththenormsofacceptedpractice.
Clean,crispworkmanshipneedstobedemonstrated.

B1

ShowPlattermeat,poultryorfish

Showplattersneedtobeaminimumofeightportionsontheplatterandoneportionona
displayplate.Thecompetitormustdemonstrateatleasttwoproteinsitems,twogarnishes,one
saladandtheappropriatesauce.
Menudescriptionofplatterwithoutaname,logoorpropertyaffiliationmustbeprovided

B2

3coursemenu

Onethreecoursemenu,displayedcoldtorepresenthotwhereapplicable,comprisingof:

1ColdAppetizer,hotappetizerorsoup

1Maincoursedish

1Dessert

B3

Tapas

Todisplayavarietyof6differentkindsoffingerfood,3aretobehotdisplayedcoldand3cold
displayedcold.

4portionsofeachtypeoffingerfood(24piecestotal)
Eachportionoffingerfoodshouldweigh1020gm
Canbeononeplatedorindividuallyplated
Allfooditemsmustbeglazedwithaspic,withtheexceptionofcrispsorbakeddough
Briefdescriptionofthedisplaytobeavailableforjudges.Thedescriptionanddisplayofthe
Tapasmustbewithoutaname,logoorpropertyaffiliation

JudgingcriteriaforCategoryB1toB3

Presentationandlayout25points
Dishesshouldbeappetizingandtastefullypleasingtotheeye.Theyshouldshow
nobeadsorunevenaspic.Slicesshouldbemoderate,portionscorrectlycalculated
andeasilyaccessible.

Aspicwork10points

Glazingworkshouldbecleanandfreeofdefects.

Composition,innovationandharmonyofingredients25points
Displaysmustbenutritionallywellbalanced andin keepingwithmoderntrends.
Tasteandcolorsshouldenhanceeachother.Displaysmustdemonstratepractical
craftsmanship.

CorrectpreparationandCraftsmanship25points
Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.
Preparationsmustdisplaymasteryofbasicskillsandapplicationofcooking
methods

Servingmethodsandportions10points
Simpleandpractical,cleanandcarefulservingwithnofuss,orimpractical
garnishing,andplateandplatterarrangementthatmakesforpracticalserving
whilemaintainingelegance

PastryCup

Awinnerwillbeawardedforeachindividualcategory.AnoverallwinnerforthePastrycupwill
beelected,tobeeligiblefortheoverallpastrycupcandidatesmustcompeteinall3categories

B4

WeddingCake

Competitorsarerequiredtodisplayathemebased3tierweddingcake.

Alltiersmustincorporateaweddingdesignwiththelowertierbeingedible.Thecakemustbe
entirelydecoratedbyhand.Alldecorations(excepttiersupportingpillars&Florists'Flowers)
mustbeedibleRoyalicing,pastillageandotherappropriatematerialsmaybeused
Asectionofthecakemustbecutforjudgestasting
Note:Nowiresormetalframesarepermittedforthesupportofthecakewiththeexception
ofpillars&Florists'Flowers.Pointswillbedeductedfornoncompliance
Thedimensionsoftheweddingcakeincludingbaseorstandshouldnotexceed90cmwidth
andonemeterheight.
Tablespaceallotted:80cmx100cm

JUDGINGCRITERIA

Techniqueanddegreeofdifficulty025points
Theartistry,competenceandtheexpertiseinvolvedintheexecutionof
preparationoftheexhibit.

Presentationandgeneralimpression025points
Thefinishedexhibitsshouldprovideagoodimpressionbasedonbalanced
proportionsandaestheticallypleasingprinciples.

Taste025points
Thetypicaltasteofthecakeshouldbepreserved,itmusthaveappropriatequality,
flavorsandcolors.

Correctprofessionalpreparation025points
Correctbasicculinarypreparationcorrespondingtotodaysmodernpatisserie.
Pleasenote:Nopolitical,religiousorsexualrelatedthemesareallowed.

B5

Sugar&ChocolateShowpiece

Competitorsarerequiredtodisplayashowpiececonsistingofsugar(anystyle),
orchocolate.Noframes,wiresormoldsarepermitted.Themaximumheightofthe
showpieceshouldnotexceed120cm
Tablespaceallotted:80cmx100cm

JUDGINGCRITERIA
Representationofthetheme

010points

Degreeofdifficulty

040points
theartistry,competenceandtheexpertiseinvolvedintheexecutionof
preparationoftheexhibit.
Qualityofthework

030points
Thefinishedexhibitsshouldprovideagoodimpressionbasedonbalanced
proportionsandaestheticallypleasingprinciples.
Artisticvalue

010points

Balance,scale,proportionandsuitabilityasafooddisplayexhibit
Originality

010points

B6

PlatedDesserts

Toprepareanddisplay3differentdesserts,eachforoneportionofanAlaCarteservice
Alldessertsaretobepresentedcold.Oneofthedessertsmustbeproducedinduplicate,
withoutaspicglazing,forjudgestasting
Tablespaceallotted:100cmx80cm

JUDGINGCRITERIA
Compositionandcorrectpreparation025points
Mustdisplaycorrectandbasicculinarypresentationinaccordancewithtodays
culinarypractices.
Degreeofdifficultyandcreativity025points
Techniqueandcreativityinvolvedinproduction,effortspentondecoration.
Practical,uptodatepresentation025points
Combinationoftastes,texturesandcolors,portionsizeandfeasibilityofdaily
usage.Thedisplaymustbecleanandpleasingtotheeye.
Taste025points
Thetypicalflavorofthemainingredientshouldbeprevalentwithouttheusage
oftoomanyadditionalflavors.Ifamoussedessertischosen,itisrecommended
toavoidexcessiveuseofgelatin.

Fruit/VegetableCarving

Topresentafreestyle,precarvedvegetableorfruitcarving
Tablespaceallotted:80cmX100cm

JUDGINGCRITERIA
SuitabilityincomplementingFooddisplays015points
Astheexhibitsaredesignedtobedisplayedandenhanceabuffet,theyshould
bedesignedtocomplementfooddisplays.

PresentationandGeneralImpression035points
Dependingonmaterialused,thefinishedexhibitmustpresentagood
impressionbasedonaestheticand
ethicalprinciples.

TechniqueandDegreeofDifficulty050points
Thisisjudgedonartistry,competenceandexpertiseinworkinvolvedinthe
executionorpreparationoftheexhibit

*Totalpossiblepoints:100(nohalfpointswouldbegiven)