WACS 2006 Guidelines 世界廚師協會2006年指導方針

1. General Information

1. 概略

1.1 PREFACE

All educational and professional endeavors undertaken or sponsored by the World Association of Chefs Societies are guided by its mission:

MISSION OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

The World Association of Chefs Societies is a nonpolitical, professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.

It accomplishes these goals through education, training and professional development of its international membership.

As an authority and opinion leader on food, WACS represents a global voice on all issues related to the culinary profession.

To make culinary competitions fair to all competitors, it is essential to use the same set of rules and guidelines. The WACS culinary guidelines are updated on a regular basis in order to comply with new trends and technology. A committee which represents all six major culinary competitions across the continents meets on an ongoing basis to ensure the consistency and standard of these guidelines.

The objectives of these guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a global standard. It is vitally important that all WACS member countries use these guidelines. It is up to the organizers of every competition around the globe to adhere to the guidelines. It does not matter if the salon or competition is WACS approved or not. The more these rules and guidelines are used the easier it will be for competitors to understand and comply with the one set of guidelines.

With specific and measured judging criteria along with standardized competition rules and guidelines, WACS approved judges will make sure that a fair and consistent level is achieved around the world. The competitors and member countries will find these guidelines an invaluable resource in participating and preparing for regional, national, continental and international competitions. All references are gender inclusive.

1.1 前言

所有世廚協會所舉辦或是贊助的教育和專業活動都要參考此指引：

世界廚師協會的目的是：

世廚協會是一個非政治化、專業的團體，致力於發展和保持世界烹飪水平。世廚協會藉由針對其會員的教育、訓練和專業進修來達其目的。作為在食品上的權威和領導者，世廚協會代表了來自世界各地烹飪業界的聲音。

為了提高烹飪比賽的公正、公平，世廚制訂了這一套比賽指引作為所以比賽的基準。世廚協會的比賽指引會依據市場的發展和科技的進步不斷的更新。世廚協會委員會（代表各地6大烹飪比賽）會時時開會，以保持此比賽指引的水平以及可用性。

此比賽指引的主要目標在於制定一套完整並簡易理解的比賽基準。所有的世廚協會的會員都要採用這一套比賽指引。至於其他的主辦單位則可以參考是否引用此比賽指引。不管是不是世廚協會或其會員所主辦的活動，如果都能採用同一種比賽指引，相信對所有的參賽者在準備和理解比賽規則上都有莫大的幫助。

透過同統一制訂的比賽規則和評分標準，世廚協會認可的裁判可以確保其公平以及國際水準的保持。所有的參賽者和會員國應會發現這份比賽指引在舉辦地區、國家、洲際、國際比賽上是非常有用的。

1.2 INTRODUCTION

Purpose and Ideals of Culinary Art Exhibitions.

During the 19th century, culinary art exhibitions were a forum for the reformers of the culinary art, like Marie Antoine, Prosper Montagne, Joseph Favre and Auguste Escoffier. Even today, in our fast-moving time, the function of culinary art exhibitions is to provide models, as well as a podium for the international development of the culinary art.

The focal point, however, is no longer the culinary art alone. Service and the culture of table presentation have been included in this field of art. The ambience must be considered. The creation of the menu has become obligatory. The technical development ushers in new opportunities for quality improvement and economic efficiency. Nutrition in its totality is demonstrated in all its forms, in theory and practice. Where else but at a culinary art exhibition have the public and the professional world a chance to obtain so complete an overview of the present position of l'art culinaire.

Without culinary art exhibitions, the rising generation would not be in a position to see what can be done. It may be possible today, to travel to every corner of the world, but not everybody has the time or financial means. Through culinary exhibitions, one has an opportunity to see new developments and exotic creations from alien cultures.

Culinary art exhibitions are a worldwide window. Female and male cooks would be well advised to get inspired and, wherever this makes sense, to incorporate into their daily work what they have seen and experienced.

With these international guidelines for culinary competitions, the WACS culinary committee has created a standard-level playing field regarding the criteria for exhibitors and competitors. Further, it aims at the creation of universal acceptable guidelines for correct and fair assessment.

Additional points of view must also receive due regards, such as the acknowledgement of the ever developing gastronomic culture, an unchecked progress of sophistication, as well as the creation of more and more refined dishes and the economic and ecological points of view. In addition, nutritional-physiological trends, as well as attractive presentation require sufficient consideration.

1.2序言

烹飪藝術大展之主旨和理念。

在十九世紀時，烹飪藝術大展是屬於像Marie Antoine、Prosper Montagne、Joseph Favre和Auguste Escoffier這些烹飪技術改造者的公會。迄今，在這快速變動的時代，烹飪藝術大展的舉行是為國際烹調技術的發展建立一個方向與典範。

然而，展覽的焦點不再只是烹調技藝。服務和餐桌的擺設均包括在內。其範圍之廣是不可忽略的。菜餚的創作更是必要的。技術的發展引導著品質進步和經濟效率的機會。營養均衡的重要更是充分的表現出來，不論是理論或是實踐。烹飪藝術大展為各界人士及專業人士們提供一個完整的烹飪藝術藍圖。

如果沒有烹飪藝術大展，新一代的廚師們就無法得知烹調技藝所達到的境界。雖然現在每個人都可以利用方便的運輸工具抵達世界的每個角落，但不是每個人的經濟能力都許可這樣做。透過烹飪藝術大展，大家就有機會看到烹飪的發展以及來自其他文化背景的佳作。

烹飪藝術大展是個屬於世界的視窗。不管是女性或是男性廚師都會獲得許多的靈感和意見，更可利用所見所聞融入他們的日常工作裡。

透過這些國際比賽指引，世廚協會委員會為展覽主辦單位和參賽者訂立了一套通用的準則。再者，世廚協會委員會目的在創造一套全世界認可的指引以促進所有比賽評分的正確性和公平。

這也是承認烹飪文化不斷進步，精巧化以及創作更精緻的食物、經濟和生態的考量。另外，營養-生理趨勢以及引人注目的表現法也都受到重視。

1.3 WACS CULINARY GUIDELINES COMMITTEE

The WACS president appoints the Culinary Guidelines Committee. Their role is to realize and apply international laws and regulations and adapt these according to circumstances and conditions required. No alterations as it relates to the guidelines can be made without the written approval of the Culinary Guidelines Committee or president of WACS.

The Culinary Guidelines Committee shall consist of representatives of the various big culinary competitions. Additional members to the WACS International Culinary Committee may be appointed. For a full list of the current committee members, log onto the WACS Web site at www.wacs2000.org. All members of the Culinary Committee are WACS-approved international culinary judges.

Organizers of culinary competitions may approach the committee members directly.

A member of the WACS International Culinary Committee will oversee all the international culinary competitions. The flight costs for the observer to attend will be met by the World Association of Chefs Society. Accommodation, meals, etc will be covered by the show organizers.

1.3 世界廚師協會指引委員會

世廚協會的會長負責委任世廚協會委員會。委員會專門負責實現和使用國際規則和條例，並依據環境與實際須要加以改編這些規定。世廚協會的指引不可隨意修改，任何改動必須要有世廚協會委員會或是會長的許可。

世廚協會委員會是由來自數個重大的烹飪比賽的代表而組成的。另外還可以委任多的世廚協會國際委員會。現有的委員會資料可在www.wacs2000.org 查詢。所有的委員會成員都是世廚協會認可的國際烹飪裁判。

烹飪比賽的者辦單位可以直接和委員會聯繫。

一位世廚協會的委員將負責監督所有國際烹飪比賽。委員的旅費由世廚協會負責，其他的住宿、飲食等等則由主辦單位負責。

1.4 CLASSIFICATION OF COMPETITIONS

There are five classifications:

a. Culinary Olympics

The hot and cold WACS criteria apply. In the Restaurant of Nations, a minimum of a three-course meal has to be served for 80 -110 people. The number of meals is at the discretion of the organizing committee. The team must consist of six culinarians including a pastry chef and a team manager. The team manager will be a working part of the team and may take part in any of the activity in the kitchen.

b. Individual Competitor World Championship Competitions, the Global Chef’s Challenge and the World Junior Chef’s Challenge

c. Continental Competition

Hot and Cold as with the three others mentioned before, but the teams may only consist of three members. In the hot kitchen, 30 portions are required to qualify for this category. Note the organizers will confirm in the competition schedule the required number of courses and servings. Four course menu 60 - 80 portions. Three-course menu 80 - 110 portions.

d. Regional Competition

Hot, cold or both may apply. It is up to the organizers to decide, which one they want to include in the competition. WACS rules apply. A WACS-approved judges must be the chief judge. The appropriate WACS Continental Director and a Culinary Committee member from that area must approve an application for a regional competition. A copy of the rules and guidelines must be sent to the culinary committee chair. Regarding the other four classifications, an application must be submitted to the Continental Director and a Culinary Committee member from that area to gain WACS-approval.

e. National Competition

Hot, cold or both may apply. It is up to the organizers to decide which categories they want to include in the competition. WACS rules do apply.

A WACS-approved judge must be the chief judge. The appropriate WACS Continental Director and a Culinary Committee member from that area must approve an application for a national competition. A copy of the rules and guidelines must be sent to the culinary committee chair. Regarding the other four classifications, an application must be submitted to the Continental Director and a Culinary Committee member from that area to gain WACS approval. It is suggested that a short explanation accompany each exhibit at the various shows. This gives the judges a better understanding of the dish, and assists media representatives. It is encouraged that the public has access to all shows.

1.4 比賽項目

比賽一共分為五個大項目，分別是：

a. 烹飪奧運賽

世廚協會的熱食和冷盤的標準。

在「Restaurant of Nations」這部份，最少要準備一套3道菜餚的餐點供給80-110人享用。總共要幾套餐點可自行決定。比賽隊伍須6人，包括1位糕點師父和1位隊伍經理(team manager)。隊伍經理也可是隊伍的一部份，可以進廚房幫忙。

b. 個人世界冠軍賽，全球廚師挑戰賽、國際青年廚師挑戰賽

c. 洲的競爭賽

比賽的熱食和冷點和之前三個項目是一樣的。但是這項比賽的隊伍只可以由3個成員組成。熱食的份量規定是30份就可以參與本項。註：主辦單位須要確認比賽的細節和須要製作幾道菜餚和份量。4道菜餚的餐點60-80份。3道菜餚的餐點80-110份。

d. 地區賽

熱食、冷點或兩者兼顧。這是由主辦單位來決定他們想要規定哪一個在比賽範圍內。須要使用世廚協會的比賽指引。世廚協會所認可的裁判必須是裁判長。地區賽的比賽申請必須由適合的世廚協會洲主管和一位其地區的烹飪委員核准。必須提供一份比賽規則和指引給烹飪委員會。關於其他4項比賽，必須由適合的世廚協會洲主管和一位其地區的烹飪委員核准。

e. 國家賽

熱食、冷點或兩者兼顧。這是由主辦單位來決定他們想要規定哪一個在比賽範圍內。須要使用世廚協會的比賽指引。

世廚協會所認可的裁判必須是裁判長。

國家賽的比賽申請必須由適合的世廚協會洲主管和一位其地區的烹飪委員核准。必須提供一份比賽規則和指引給烹飪委員會。關於其他4項比賽，必須由適合的世廚協會洲主管和一位其地區的烹飪委員核准。建議附上一份必賽說明及位置的設定。這可讓裁判對於餐點的理解並易於媒體理解。建議比賽開放給民眾參觀。

2. Approval and Time Schedule

2.1 APPROVAL OF COMPETITIONS BY THE WORLD ASSOCIATION

The national associations, which are members of WACS, and extraordinary members in good standing are authorized with the permission of the national member, to conduct WACS-approved shows. The respective National Association has to organize - or co-organize -, conduct and supervise such competitions. All national associations wishing to hold a WACS-approved competition must be a WACS member in good standing.

The organizing committee oversees that the rules and regulations of the World Association are adhered to and respected. It ensures that the assessments of the competitors works are done in accordance with the guidelines given by the World Association and evaluated by WACS-approved judges. The organizers must confirm the legitimate national team status of all participating teams.

At least two years prior to the intended competition (this applies to classifications a, b, c and d only), the organizers must send a written application to the WACS President and to the Chairman of the Culinary Committee to ensure that the competition may take place under the patronage of the WACS.

With the application, the organiser must present a time schedule and a concept for the running of the competition. Further, it must include a clear description of the organisation, partner firms and sponsoring companies.

Once the WACS has approved the competition and has received the requested fee,, the national association has the right to use the WACS logo to advertise the competition. All other advertising and use of the WACS logo is prohibited, unless written authorization has been granted.

After conclusion of the competition the organiser, together with the national association, must furnish the WACS Presidency and the Culinary Committee with a final report. This must contain, most important, a list of national teams, youth national teams, regional teams and military teams with the respective placing and point classifications, as well as a complete list of the jury. The World Association will use this data as a base for establishing world ranking of national teams.

2.2 TIME SCHEDULE

After acceptance of the competition by WACS, the organiser has to comply with the following terms:

One year before the competition, the organizer must supply the competitors with the exact requirements. Further, he/she must furnish the national teams and those equipped to participate in the hot competition, with a layout of the kitchen plan and a complete list of the kitchen equipment and fittings as well as a list of any technical specifications.

Ten months before the competition he/she must request from the various teams their confirmation of competing along with the names of participants including clear descriptions of their responsibilities. Further he/she will request proposals for the menus/recipes which wherever possible should be accompanied with photos for the hot kitchen presentation and a description of the exhibits for the cold section kitchen.

Six (6) months before the competition the organiser will announces the menu which has been selected for the National Team/Youth National team, in the hot kitchen / Restaurant of the Nations (Category R).

2.3 WACS LOGO

The WACS logo will be supplied on disk and as a bromide. Please scale the logo accordingly.

NB: Only the official WACS logo may be used for printing (4 Band Logo).

2.認可和時間明細表

2.1世廚協會批准的比賽

這些國家級機構必須是世廚協會的成員或是可破例讓認可的特殊單位主辦。國家級機構必需負責策劃或是幫忙策劃、舉辦和監控整場賽事。所有想要世廚協會同意的國家級機構必須是優良會員。

主辦單位需落實世廚協會指引的使用和配合。它確保所有參賽作品的審核均依據協會所提供的標準並由世廚協會認可的裁判評審分數。主辦單位必須確認所有參賽隊伍的參賽資格。

至少在舉辦的二年前(這僅限於a、b、c、d項目)，主辦單位必須向世廚協會的會長和烹飪委員會的主席提出書面申請以確使比賽會在世廚協會的陪同下舉行。

除了申請書外，主辦單位一定要提供一份時間明細表和其舉辦比賽的概念。還有，主辦單位一定要包括其組織、合夥公司和贊助者的詳細介紹。

一旦世廚協會批准比賽並收到相關的費用，主辦單位就有權利用世廚協會的商標在活動的推廣。除非有許可，世廚協會的商標是禁止使用在和協會活動無關的廣告上的。

在比賽結束後，主辦單位連同協辦機構必須呈交一份總結報告給世廚協會的會長和烹飪委員會。這份報告必須包括：國家代表隊的名次名單(最重要)、國家青年代表隊的名次名單、區域性隊伍名次名單、military teams 的名次名單、以及一份完整的裁判團名單。世界廚師協會將以此報告做為日後進一步考量國家隊的排名。

2.2 時間明細表

在世廚協會同意比賽之後，主辦單位必須尊守下列幾點：

在比賽開始一年前，主辦單位必須向參賽者提供精確的比賽要求。還是，他必須提供國家隊和熱食烹調項目的選手其比賽場地的資料、廚房規格、廚房設備的詳加說明、以及一份技術器具的清單。

在比賽開始10個月前，主辦單位必須向各個隊伍要求提供他們的報名表和參加者的名單，這包括參加者比賽職責的清楚描述。還有，主辦單位必須取得其策劃的參賽菜單，如果可能的話最好連帶一份熱食項目的圖片和冷盤項目的介紹。

在比賽開始6個月前，主辦單位必須宣佈國家代表隊和國家青年代表隊在熱食項目(R類別)的規定菜單。

2.3 世廚協會的商標

世廚協會會提供其商標的軟體供主辦單位使用。只能是用世廚協會的商標。

3. Criteria for various competitions including awarding of points. Competitors and Conditions of Participation

3. 參賽資格與條件

3.1 NATIONAL TEAMS

See 1.5 for the list of classifications of competitions.

Classification Requirements

Ø Please note all service and/or presentation dishes must meet the requirements of modern food safety.

Ø Please also note the cold table surface is to be 12m2 (3m x 4m)

Category A

· Finger foods and/or tapas suitable for evening cocktail service for six persons.

(i) Three different kinds of finger food and/or tapas prepared cold and displayed cold.

(ii) Three different kinds of finger food and/or tapas prepared hot and displayed cold.

· Six different starters, three hot and three cold, individually prepared for one person. One of the six different starters must be prepared twice and is designated for the tasting by the judges.

· A festive, cold display presentation platter for eight persons.

In addition to the above one plate for one person from the festive platter must also be presented so that an optical effect along with the relative proportions will be clearly apparent. Descriptions must be supplied.

Category B

Menu of the Day

This is an important discipline as it reflects what we do as chefs and cooks on a daily basis.

· A three-course meal including dessert - this must be the same three-course meal as is being presented in the hot kitchen under category R.

· The total weight of the meal size should be around 500 - 600 grams (18 - 21 oz). Composition must be well balanced in a correct proportion of fat, carbohydrates, proteins, vitamins and fiber. It is also important that the colors harmonize and the dish must show practical application. Description to be supplied.

Restaurant Platters

One restaurant platter for two guests.

Every effort should be made to select a main piece of protein or vegetable item 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.

Short descriptions are required.

Note: It is important to mention that typed and accurate descriptions are required. However, it is also important to note that grammatical descriptions of the dishes are not judged.

Festive Menu or Four Main Course Dishes

· A menu for a festive occasion. This menu must be practical. In this section it will be presented as a five-course menu and must include a dessert. The portion size should fall within 600-700 gm (21-25 oz) for the complete menu. The menu should show practical techniques for preparation as well as service. The menu should also be practical enough for a small banquet for 20 persons. It should also reflect a correct progression of flavour, style and preparation throughout the menu.

· The main item is up to the competitor, however it should reflect a selection of the following

· Fish

· Seafood

· Poultry

· Fowl

· Vegetable

· Game

· Beef

· Lamb

· Veal

· Pork

The main course must be balanced and include carbohydrate and vegetables.

Category C ： Pastry

Two different cakes (gateaux, maximum 20 cm diameter) for eight persons, one slice cut and presented. One of the two cakes has to be presented twice (two times) to allow one to be tasted by the jury.

One platter with sweet biscuits or chocolates or petits fours or cheese fours or friandises, five different sorts for six persons. Additionally one further piece of each variety must be presented separately for the tasting by the jury.

Four different desserts – prepared hot or cold for one person, individually served. One of the four different desserts for one person has to be prepared twice for the tasting by the jury.

One showpiece of choice from the competitor of only edible pastry materials

Category R - Hot Food / Restaurant of the 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 consists of six members, this includes a pastry chef plus a team manager.

· The team manager will be a working member of the team and may take part in any of the activity in the kitchen

· One kitchen porter will be supplied for each hot kitchen by the competition organizers. The kitchen porter may not partake in any food preparation or presentation activities.

· Recipes must be supplied

· The menu must be the same as is presented in category B.

80:20 Rule Mise en place

· Eighty percent of the preparation for the hot food competition may be done ahead of time, while the other 20% must be prepared in the kitchen on the day of the competition to be observed by the jury. Any questions regarding this issue can be clarified with the organizing committee and/or the head judge.

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 and peeled but not cut up or shaped.

· Onions - peeled but not cut up.

· Basic dough’s can be pre-prepared.

· Basic stocks except fish, without any reduction.

· Basic ingredients may be weighed or measured.

· Eighty percent of the fish may be scaled or filleted as well as the bones cut.

· Eighty percent of the meat may be deboned and the bones cut.

· Eighty percent of the total garnishes for the entire menu may be brought in to the competition kitchen i.e. decorate ornaments out of chocolate or similar materials. The remaining 20% must be produced in the kitchen on the day of the competition.

All food to be used in the kitchen will be inspected by the judges at the beginning of the competition.

Scores will not be finalized until a final inspection of the kitchen is completed. Points may be deducted if the kitchen is not left in clean and good working order and original equipment is missing.

Note: The organizer is responsible that the service waiters are allocated as follows: Non professional/student waiters - one for every 12 guests. Professional Waiters - one for every 20 guests.

There must be sufficient numbers of service personnel to enable a smooth service throughout the entire meal time period.

Waiting/service staff must be assigned to each kitchen to assist with the ease of this service of the meal.

Asian Guidelines

Hot Food “Restaurant of the Nations”

· Teams consist of six chefs, including the pastry chef and a team manager

· Team managers will not be allowed in the kitchen but 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.

· Eighty - 110 portions (as confirmed by the organizers).

· The courses must be individually plated.

· The organizing 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 to the organizing committee.

Hot & Cold Category

· One theme platter for eight servings, typical of the country’s specialties. This must be accompanied by a center piece, which fits theme.

· One platter for six servings with eight varieties.

Dessert

· Small cookie-style sweets such as sweet dim sum, rice cakes, Nonya.

· Six different finishing dishes, each with an individual theme.

Please note the 80:20 rule also applies to the Asian guidelines (see page 12 80:20 Rule Mis en place)

3.1國家隊

比賽類別

任何的比賽類別的上菜/展示必須要符合現代餐飲的安全準則。另外，所有的冷展桌面大小為12平方公尺（sqaure meter）- 3m x 4 m

A類別

6人份的雞尾酒式小食（finger foods）和/或tapas。包含3種不同的小食（finger foods）和/或tapas（冷點、冷展示）。3種不同的小食finger foods）和/或tapas（熱點、冷展示）。

6道不同（1人份、個別裝盤）的開胃菜，3熱3冷。其中1道要做2份，1份是供給裁判試吃的。

1個8人份的宴會/節日冷展示盤。

另外，必須從宴會/節日冷展示盤裝一盤1人份，這樣可以更明確的顯示出其份量比例。

必須提供介紹。

B類別

當日菜單

這可算是很重要的一項因為它可反映出大多數人的日常做法。

3道菜餚的套餐包括餐後甜點，這必須和R類別裡面的熱廚房是一樣的。

套餐的總重量應該是在500-600 公克左右(約18-21盎斯)。套餐組合一定要保持維他命、碳水化合物、蛋白質、脂肪比例和纖維質的均衡比例。而菜色的協調性和實際性也是相當重要的。

必須提供介紹。

餐廳展示盤

一個兩人份的餐廳展示盤。

應該努力選擇一種主要的蛋白質或是蔬菜的材料並且在展示盤中反映此材料的完全使用。而且材料的每個部份包括剩下來的部分都應該放在展示盤上。

必須提供簡短介紹。

註：提供的介紹應該用打字的而不是手寫的，並且精確。文法上的失誤不算在內。

慶典套餐或是4道主菜

慶典套餐是為特別的慶祝場合而設計的菜單，但是它應該保持其實用性。在這個項目中，最少五道菜包括甜點。套餐的總份量應該在600到700公克(21到25盎斯)之內。套餐應該表現出實用的烹調技術和服務技巧。套餐應該是足夠20人份的小型宴席。套餐也應該反映出適當的口味安排、特色以及整體的風格。

主食的選擇由參賽者決定，但應該有從下列選出：魚、海鮮、家禽、野禽、蔬菜、野味、牛、羊、小牛肉、豬。

主菜必須是比例均衡，包括碳水化合物和蔬菜。

C類別- 糕點

2個不同的蛋糕（gateaux/法式味濃特製的糕餅，直徑最大20公分）供8人食用，要切一片裝盤。其中一個蛋糕要做兩個，一個讓陪審團試吃。

一個有甜餅乾、巧克力、petits fours、cheese fours或friandises的展示盤（5種不同的），供6人食用。每一種小餅乾必須多作一片供陪審團試吃。

4種不同的餐後甜點(熱的或冷的)，個別裝盤，1人份。其中1道要做兩次，一次是供給陪審團試吃。

加上一個裝飾用的展示品，必須是由可食用的食材製成。

R類別- 熱食/ Restaurant of Nations

熱食

60-80人份，如果是4道菜的套餐。

80-110人份，如果是3道菜的套餐。

準備時間最多是5個小時，上菜的時間除外。

隊伍由6位成員組成，包括糕點師父和一位team manager。Team manager可以進入廚房幫忙。

主辦單位必須提供一位廚房porter/雜物，但是這位幫手不可以參與任何準備工作或料理。

必須提供菜單。

菜單必須和B類別一樣的。

80：20 準備工作的特別規定 / 80：20 Rule Mise en place:

在熱廚房裡所需的東西，80％的材料可以預先準備，剩餘的 20% 必須在廚房中現場製作讓裁判評分。如有任何問題，和主辦單位或是首席裁判諮詢。

在熱食比賽中，下列各項物品可以預先做好或準備：

蔬菜/蘑菇/水果- 洗過但是不能切開或是做形。

馬鈴薯- 洗過、削皮，但是不能切開或做形。

洋蔥- 削皮但是不能切開。

可自備基本生麵團。

基本肉汁除了魚，without any reduction

可以先秤好基本材料重量。

80％的魚可以先秤好、切好需要比例和切除魚骨頭。

80％的套餐所需的所有配菜/裝飾可以帶進廚房，如裝飾用的巧克力或類似的材料。20% 必須在廚房中現場製作。

比賽開始前，裁判會檢查比賽當天使用的所有食材。

最後的成績會在裁判檢查完廚房才會公佈。如果廚房髒亂、遺失器具是會被扣分的。

註：主辦單位需負責安排服務生：每12位客人要1位非專業/學生服務生；每20位客人要1位專業服務生。

必須要有足夠的服務生，不能影響到整個上菜的過程。

每一個廚房需有一位等待/服務人員幫忙上菜。

亞洲指導方針

熱食 " Restaurant of Nations"

1. 隊伍需由6人組成，包括糕點師父和一位team manager。

2. Team manager 不能進入廚房，但是可以在連著廚房的區域指示隊員。

3. 準備時間最多是5小時，包括上菜的時間。

4. 3道菜的套餐是基本的，菜餚應該反映該國家的傳統菜餚。

5. 80-110人份（主辦單位決定）。

6. 所有的菜一定要各別裝盤。

7. 如果需要特別的器具，一定要預先告知主辦單位。

8. 在這個類別中，會供應炒鍋，因為這是基本器具。

9. 菜餚應該反映現代的上菜技巧。

10. 必須提供菜單。

熱、冷類別：

1個當地特有的主題platter ，8人份，包含一個陪和主題的主展示。

1個6人用的platter, 包含8種不同的種類。

餐後甜點

小餅乾類型的點心例如：甜點心、米糕、Nonya。

6種不同的finishing dishes（結尾的餐點），每一種要有一個主題。

註：80：20 準備工作的特別規定也適用。

3.2 YOUTH NATIONAL TEAMS

Team composition

The teams must consist of four members, plus a coach. No one of the team members must be older than 25 years. A passport may be requested as evidence of age, etc.

The Pauli "Classical Cooking The Modern Way" will be the reference for cooking techniques and classical cuts for the youth guidelines.

Note: Each team member participating in category R must also participate in categories A & C or B. The organizers have the choice of including either categories A & C or category B in the competition schedule.

Please note the cold table surface is to be 12m2 (4m x 3m )

3.2 全國青年代表隊

比賽隊伍成員

隊伍一定要由4位成員組成，加上一位教練。每位成員年紀不可超過25歲。比賽時可要求出示護照證明年紀。

Pauli 的"古典烹飪現代法"將會是青年的烹調技術指導方針。

註：R類別裡的每一位隊員必須同時參加A和B或C類別。主辦單位可以決定加入A和B或C類別在比賽裡面。

冷展示的桌面大小為12平方公尺（4m x 3 m）。

Category A

Cold Presentation

One platter for eight people of meat, fish, poultry or vegetable. The platter should demonstrate a variety of techniques such as curing, roasting, poaching, baking and smoking methods for the main pieces. In addition, each platter must contain at least two appropriate supportive garnishes, which demonstrate the correct cut of vegetables as defined in the hot shown cold category. All the basic fundamentals of cooking methods and servicing must be observed and applied.

Hot Presented Cold

One theme lunch menu resembling a festive occasion for one person. The menu consists of three courses one of which must be a dessert.

The competitors must demonstrate three of the following classic cuts:

Matignon, tourné, brunoise, paysanne, batonnet, julienne and jardiniere.

A類別

冷展示

一個8人用的展示盤(肉類、魚類、家禽類或蔬菜)。展示盤應該展現出多種技術，例如：curing/保存、烤、水煮、烘焙和煙燻。除此之外﹐每個展示盤至少要包含2樣適當的配菜，並能示範出在熱菜冷展類別中規定的適當蔬菜切法。一定要能展現基礎的烹調技術和適當的上菜技巧。

熱菜冷展示

主題/慶典套餐（午餐）1人份。套餐要有3道菜包含甜點。

參賽者必須示範下列其中3樣基本刀工：Matignon（一種蔬菜起司鍋，以 au gras（加培根）或 au maigre（不加培根）的方式烹調）、 tourné、切丁、paysanne、切條狀、切絲和jardiniere。

Category B

Cooking Demonstration in the Studio Kitchen

This part of the competition is a live culinary demo/cooking in front of spectators.

Therefore, it is necessary to have a small kitchen set up in front of a tiered theater-style spectator area. The candidates for the different tasks in the culinary studio will be drawn at the beginning of the competition. That means, each candidate must be well acquainted with each task. Each candidate will have 30 minutes of demonstration time in the culinary studio plus 10 minutes for cleaning the work area upon completion.

All the food material, except the main product, must be supplied by the team. The main product for the task will be delivered by the competition organiser, for example rabbit or salmon or chicken or lamb leg etc.

Tasks:

1. Debone the main product and prepare a starter for two persons, arranged on serving dishes.

2. Preparation of a clear consommé or bound soup from the bones with a garnish for two persons.

3. Preparation of a main course from the de-boned main product with three different kinds of vegetables and one carbohydrate side dish for two persons

4. Preparation of three dessert plates, using material which is announced by the competition organizer, e.g. yogurt or Bavarian cream with different fruits.

B類別

在Studio Kitchen舉行烹飪示範。

這個部分的比賽是在觀眾面前進行現場烹飪示範。

所以必須要有一個小的廚房在階梯式的場地（如劇場般）進行。參賽者所要達成的示範的烹飪技巧會在比賽開始時抽出。所以每位參賽者對於每種技巧應該非常熟練。每一位參賽者有30分鐘的示範時間加上10分鐘的清潔工作台時間。

所有的食材，除了主要材料，必須自行攜帶。主辦單位會提供主要材料，例如：兔子、鮭魚、雞、羊腿等。

任務：

1. 主要的材料要去骨和準備一道前菜（2人份），在serving dishes 上。

2. 用卸下的骨頭準備一道清燉肉湯或是bound soup加上配菜（2人份）

3. 準備一道主菜用去骨後的主要材料和3種不同的蔬菜和一樣碳水化合物（兩人份）

4. 準備3道甜點用主辦單位所提供的材料，例如：優酪乳或是巴伐例亞奶油（Bavarian cream）和不同的水果。

Category C- Desserts/Patisserie

Two different desserts – prepared hot or cold for one person, individually served.

One of the two different desserts for one person must be presented twice to allow one to be tasted by the jury.

One showpiece of choice from the competitor using only edible pastry materials.

C類別-甜點/糕點

2種不同的餐後甜點（熱或是冷）個別裝盤（1人份）。

其中一個甜點（1人份）要準備兩份讓陪審團試吃。

一個展示品（自選），但必須是用可食用的麵團做成的。

Category R - Youth National Team Hot Food Competition

The team must prepare a three-course meal for 50 people, including a dessert. Two （2）menu suggestions with cost analysis and color photographs must be sent to the organizers sixty days prior to the cook off. The organizers will notify the team of their selection not later than thirty days prior to the competition.

The following items may be prepared for the hot food competitions:

· With the exception of the washing and peeling of the vegetables, mushrooms and fruit, 80% of all other components of the three-course menu may be prepared ahead of time. The other 20% of the components of the entire menu must be prepared in the kitchen on the day of the competition to be observed by the jury. In case of any questions, the team manager may talk to the organizers and/or the head judge.

· Vegetables/mushrooms/fruits - washed and peel, but not cut up or shaped.

· Potatoes - washed and peeled, but not cut up or shaped.

· Onions - peeled but not cut up.

All food to be used in the kitchen will be inspected by the judges at the beginning of the day of the competition. The score will not be finalized until a final inspection of the kitchen is completed. Points may be deducted.

An important point regarding service is that the organizers must provide one nonprofessional service person per 12 guests or one professional service person for 20 guests.

R類別-全國青年代表隊的熱食比賽

一定要準備50人份的3道菜套餐包括餐後甜點。2份套餐設計包括成本計算和彩色相片一定要在60天之前送交主辦單位。主辦單位將會在比賽前30天通知參賽隊伍他們的選擇。

下列的物品菜熱菜類別可以事先準備：

§ 蔬菜和蘑菇可以先洗、削皮，準備3道菜的套餐80％的材料可以預先準備。其他20％的材料必須當天在現場準備（在裁判面前）。如果有什麼問題，team manager可以向主辦單位或是首席裁判詢問。

§ 蔬菜/蘑菇/水果- 洗過但是不能切開或是做形。

§ 馬鈴薯- 洗、削皮，過但是不能切開或做形。

§ 洋蔥- 削皮但是不能切開。

所有的材料在比賽開始前必須讓裁判檢查。分數要在裁判檢查完廚房之後才會做決定。可能扣分。

關於上菜的部分，主辦單位必須提供1位非專業的服務人員（每12位賓客）或是1位專業的服務人員（每20位賓客）。

3.3 REGIONAL, CITY AND COMPANY TEAMS

Team Composition (3-5 members)

· One Team Chef

· Two Chef’s

· One Pâtissier

· One Team Manager

· Three Chef’s

· One Pâtissier

Exhibition Requirements

· 1 x Category A - Two of the three elements

· 1 x Category B – Two of the three elements

· 1 x Category C – Two of the three elements

· 1 x Category D – edible buffet

The tables have a white covering. The teams are not permitted to alter the tables or to bring their own tables.

The table cold surface will be 12m² (or 4m x 3m²).

The costs for the ingredients for the cold platter display will be the responsibility of the exhibitors.

Category A

· Show platters of finger food and/or tapas.

· Three different kinds of finger food and/or tapas of six separate portions prepared cold, displayed cold.

· Three different kinds of finger food and/or tapas of six separate portions prepared hot, displayed cold.

· Four different complete starters individually prepared for one person.

· A festive cold display platter for eight persons.

· Portion from the show platter must be presented on the plates so the optical effect and the relative proportions will become clearly apparent.

Category B

· One vegetarian platter ovo-lacto-vegetarian (without meat. milk products and eggs are allowed) as a main course for four persons, prepared hot, displayed cold.

· One menu for one person, consisting of three courses (starter, main course, dessert), prepared hot, displayed cold.

· Four different, individually served, innovative main course dishes, prepared hot, displayed cold.

Category C

One platter with sweet biscuits or chocolates or petits fours or cheese fours or friandieses, five different sorts for six persons. Additionally, one further piece of each variety must be presented separately for the tasting by the jury.

Four different desserts – prepared hot or cold for one person, individually served. One of the four different desserts for one person has to be presented twice to allow tasting by the jury.

One showpiece of choice from the competitor of only edible pastry materials.

All exhibits must be of edible materials.

Category D- Hot and Cold Buffet

· Four salads, free style of the competitors choice, must be modern

· Two fish or seafood platters

· Two meat or poultry platters

· Six different types of tapas or finger foods

· One hot or cold soup

· Three cold appetizers of the teams choice

· Three freestyle desserts

· Two different cakes, freestyle

· A bread display

The menu must include appropriate dressings, sauces and condiments (no glazing to be used).

3.3 區域、城市和公司商號隊伍

隊伍（3-5人）：1位team chef （帶隊廚師）、2位廚師、1位糕餅師父

或是：1位team chef （帶隊廚師）、3位廚師、1位糕餅師父

展示規定：

§ A類別 x 1- 3個類別中選2項

§ B類別 x 1- 3個類別中選2項

§ C類別 x 1- 3個類別中選2項

或是

§ D類別 x 1- 自助餐（可食）

所有的桌子有白桌布。隊伍不可以改變桌子或是帶自己的桌子。

桌面的大小為12平方公尺（或是4公尺x 3公尺）

參賽隊伍要負責安排展示冷盤材料的成本。