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Team Composition
Culinary Olympics (a), World Championship (h) and International Competition (c) Teams must consist of five (5) members including a pastry chef. Continental Competition Teams (d) consist of three (3) members.

Exhibition Requirements

Category A

• Two buffet platters for 8 persons (one meat and one fish)
  Six individual cold appetiser plates
  One of the 6 different cold appetisers has to be prepared twice (2x) for the tasting by the judges in the Category A additional to the programme. One plate for one person from each of the buffet plates has to be displayed, so that the optical effect and the relative proportions will become clearly apparent.
• Recipes to be supplied
  

Category B

Menu of the Day

This appears to be important as it reflects what most of us do on a daily basis.

• A three-course meal including dessert
• The total weight of the meal size should be around 500 - 600 g (18-21 oz). Composition must be well balanced in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage. It is also important that the colours harmonise and it must be practical.
• Once again recipes are required

Restaurant Platters

• One restaurant platter for 2
• The main pieces of each platter should reflect two different styles of preparation (i.e. braised, roast & poached)
• It is important to mention that recipes required should rather be typed than hand written. However it is also important to notice that the presentation of recipes is not judged.
• Every effort should be made to select a main piece of protein element that reflects its total use on the platter and it is also important that all pieces such as ends should be presented on the platter.
• Recipes are required

Festive Menu

• A Festive Menu, which is a menu for a festive occasion; but it should he realistic.
• In this section we have a minimum of five courses and a maximum of seven courses including dessert.
• The choice of how many courses is up to the organisers.
• The menu must reflect a theme
• Portion size should fall within 600 to 700 g (21 to 25 oz) for the entire meal. This would apply for seven courses.
• The meal should show practical techniques for preparation as well as service. The menu should be practical enough for a small banqyet of 20 persons. It should also reflect a proper progression of flavours and style of preparation throughout the menu.
• Recipes are required.
  

Category C

Pastry

• One dessert platter for 6 persons with a free choice of theme (wedding, birthday etc.)
• One platter with sweet biscuits or chocolates or petit fours or cheese fours or friandises. Five different kinds for 8 - 10 people with a decorative showpiece.
• Six different desserts prepared hot or cold. Cold for one person individually served. One of the 6 different desserts for 1 person has to be prepared twice (2 x) for tasting by the Jury.
  

Category R - Hot Food / Restaurant of Nations

Hot Food

• 60 - 80 portions if it is a four-course menu
• 80 - 110 portions if it is a three course menu
• Maximum of five hours preparation time, excluding time for service.
• Teams consist of five members - this includes the Pastry Chef (x 5)
• Team manager will not be allowed in the kitchen but may direct the team from the immediately: adjacent area.
• Recipes to be supplied.
  

The following items may be pre-made or prepared for the hot food competition:

• Vegetables / mushrooms / fruits - washed but not cut up or shaped
• Potatoes - washed but not cut up or shaped
• Onions - peeled, but not cut up o Basic doughs can be brought
• Basic meat juices
• Basic recipes may already be weighed out
• Fish, scaled or filleted, as well as cut up fish-bones
• Meat, taken out, cut out, cut up bones
• In the case of desserts, prefabricated sponge is allowed
• Decorative ornaments out of chocolate or similar materials could be brought up to 80% readyprepared. The remaining 20% have to be prepared on the spot / in the kitchen.

All food to be used in the kitchen will be inspected by the judges on the day of the competition. Scores will not be finalised until a trial inspection is completed. Points may be deducted. An important point regarding service is that organisers must provide one non-professional service person per 12 guests or one professional service person for 20 guests served.

Eastern Guidelines

Hot Food "Restaurant of Nations"

• Teams to consist of five people, including the pastry chef.
• Team managers will not be allowed in the kitchen hut may direct the team from the immediately adjoining area.
• Maximum time allowed five hours preparation including service time.
• A three course meal is expected; this should reflect the traditional cuisine of the country.
• 80 - 110 portions
• The courses must be individually plated.
• The organising committee must be informed well in advance should special equipment be required.
• A wok is supplied as a standard item in this section.
• The food should reflect modern service techniques.
• Recipes to be supplied.

Desserts

• One theme platter for eight people typical of the country's specialities. This must be accompanied by a centre piece, which fits in with the theme.
• One platter for six persons with eight varieties.
• Small cookie style sweets such as sweet dim sum, rice cakes, nyonya kueh or halva.
• Six different finishing dishes, each with an individual theme.

Cold Buffet (Edible)

• Three hot entrees - one fish / one fowl / one meat or game
• Two hot starches
• Four compound salads
• Four cold meat and fish platters - two each - with garnish and accompaniments, which must reflect curing, smoking, galantine, pate, terrine and other basic cold food preparation techniques.
• Four desserts each - one of them must be warm:
  - One chocolate
  - One fruit
  - One cake or tart
  - One cream
  - Three varieties of bread
• The buffet must be enough for 80 to 110 people.