Stability Personified - The Emirates Culinary Guild

ules & classes
52
November 2012 Gulf Gourmet
3. The meal to consist of:
> A cold appetiser,
> A soup,
> A hot appetiser,
> A main course with its garnish
> A dessert.
4. Hot food presented cold on
appropriate plates.
5. Food coated with aspic or clear
gelatin for preservation.
6. Total food weight of the 5 plates
should be 600/700 gms.
7. Typewritten description and typed
recipes required
8. Maximum area w90 cm x d75 cm.
Class 11: Presentation of
Tapas, Finger Food and
Canapés
1. Produce eight varieties.
2. Six pieces of each variety (total 48
pieces)
3. Four hot varieties
4. Four cold varieties
5. Hot food presented cold
6. Food coated with aspic or clear
gelatin for preservation
7. Presentation on suitable plate/s or
platter/s or receptacles.
8. Eight pieces should correspond to
one portion.
9. Name and ingredient list (typed) of
each variety required.
10. Maximum area 60cm x 80 cm.
Class 12: New Arabian Cuisine
1. One dish must contain dates as a
major component.
2. One dish must contain sustainable
UAE fish as a major component.
The Emirates Culinary Guild is a member of the World Association of Chef's Societies
3. Present a plated five-course
gourmet menu for one person.
4. Free style presentation.
5. All menu ingredients used must
be those found in the Arabian Gulf
area.
6. To be prepared in advance, and
presented cold on appropriate
plates.
7. Food coated with aspic or clear
gelatin for preservation.
8. Dishes are to be presented in an upto-date
setting and decoration.
9. The meal to comprise:
> A cold appetiser
> A soup
> A hot appetiser
> A main-course with appropriate
garnish
> A dessert.
10. Total food weight for the entire
menu should be 600/700 gms.
The Emirates Culinary Guild is a member of the World Association of Chef's Societies
November 2012 Gulf Gourmet
11. Typewritten description and recipes
are required.
12. Maximum area 90w cm x 75d cm
Class 13. An Arabian
Combination.
1. Two-person team.
2. One team member must be at or
below the rank of Chef de Partie.
3. Prepare two servings of each of the
following:
4. Four types of cold mezzeh.
5. Three types of hot mezzeh.
6. One main course.
7. One Dessert
8. Time allowed 90 minutes, i.e. the
final course must be served to the
judges within ninety minutes of the
start of the competition.
9. Cold items can be brought ready,
but must be dished and decorated
in real time at the competition.
rules & classes
53