Untitled - Egyptian Chefs Association

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Competition Categories Category 10: Petit Fours with Showpiece To display five different kind of Petit Fours, six pieces of each kind. The Petit Fours and showpiece have to be in harmony, and theme based. The showpiece should be of edible products only like chocolate, sugar, pastillage etc. * Table space allocated: 90 cm x 80 cm * Recipes of each kind required On registration form: J-PFS = Junior Petit Fours with Showpiece S-PFS = Senior Petit Fours with Showpiece Category 11: Novelty Cake To display one theme based real cake. One cake slice, neatly cut of the cake, should be presented on a separate plate for tasting. Size to serve 10 to 12 people, free shape. Theme should be based on special event like Mother’s day, Birthday, Christmas, Valentine’s day etc. Topping and decoration have to consist of edible products only. * Table space allocated: 50 cm x 50 cm * Name of cake and recipe required On registration form: J-NC = Junior Novelty Cake S-NC = Senior Novelty Cake Category 12: Wedding Cake To display a three layer Wedding Cake, two layers to be dummy, and top layer to be real cake. One cake slice, neatly cut from the top layer, should be presented on a separate plate for tasting. The dimensions of the wedding cake including base or stand should not exceed 90 cm width and one meter height. Topping and decoration have to consist of edible products only (sugar icing, gum paste, fondant). * Table space allocated: 90 cm x 90 cm * Recipe required On registration form: J-WC = Junior Wedding Cake S-WC = Senior Wedding Cake 7
Competition Categories Category 13: Decorative Showpiece To display an artistic showpiece of competitor’s own choice of edible materials. Only natural raw materials should be used for making the showpiece. The dimensions, including base or stand, should not exceed 90 cm width and one meter height. No external support or taped wire allowed. Competitor should identify on registration form which of the materials below will be used to make the showpiece. A. Sugar B. Pastillage C. Chocolate D. Marzipan E. Fat F. Cheese G. Baked Bread Dough H. Salt Dough I. Fruit or Vegetable Carving • Table space allocated: 90 cm x 90 cm On registration form: J-DS = Junior Decorative Showpiece S-DS = Senior Decorative Showpiece 8
Page 2 and 3: Introductory Letter Dear Friends of
Page 4 and 5: Competition Categories ECA CULINARY
Page 6 and 7: Competition Categories Category 4:
Page 10 and 11: Judging Criteria The Judging Commit
Page 12 and 13: Awards & Certificates Certificate o
Page 14 and 15: Rules and Regulations of Participat
Page 16 and 17: Guidelines General Culinary art exh

Untitled - Egyptian Chefs Association

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