COOKING CONTEST

GUIDELINES:
 The contest is open to Selected Public and Private Schools in Baguio City. The
team shall be composed of one (1) to two (2) members only. One (1) entry per
selected school.

 The competition will start at 9:00 am on September 14, 2022, at BFAR-CAR, Post-
Harvest Building Ground. The participants must be at the venue 30 minutes
before the start of the contest proper.

 Each member of participating teams must submit a duly filled up Red Tilapia
Cooking Contest Registration form to be provided by the event secretariat

 The DA-BFAR-CAR will provide fresh Red Tilapia, condiments, and spices (garlic,
onion, ginger, calamansi, soy sauce, vinegar, oil, salt, black pepper, and fresh
tomatoes). All other ingredients and kitchen equipment and utensils needed will
be provided by the participants.

 Each participating team is encouraged to use their creativity to develop one

authentic main dish from Red Tilapia. The challenge is to prepare the main
course “good for two (2)” which will highlight the use of “Red Tilapia” as the
main ingredient.

 The participants should prepare two (2) plates, one (1) for displaying and
judging and one (1) for audience tasting.

 All raw materials and ingredients and other inputs must be properly measured
and weighed (including wastes, i.e. heads, fins and entrails) before and after
cooking to determine cost-efficiency and ensure consistency of taste once the
recipe is adopted for promotion. The secretariat/ facilitators will oversee this
process to determine profitability and economic viability of using Red Tilapia as
base material.

 All recipes must be written/ printed in a bond paper and shall be submitted to
the secretariat after the cooking session.

 All participants are requested to wear proper cooking attire.

 All preparation and cooking of dishes, including garnishes, must be entirely

made and crafted on the spot. A team who brings in any cooked item will be
disqualified.

 Each team will be given a maximum of two (2) hours for the preparation and
cooking. A team who exceeds the maximum time will subject to deduction of five
(5) points from the average score.
  Output of the cooking contest will be featured in information education and
communication (IEC) materials to be prepared by the project and the Bureau.

CRITERIA FOR JUDGING

Taste/Palatability – 30%
Originality and Creativity – 30%
-Types of ingredients used
-Blending of different ingredients
-Appetizing blending of colors after cooking
-Use of garnishing
Ease of Preparation – 20%
-Availability of ingredients used
-Method of cooking
-Safety work and habits
Cost Efficiency - 20%
-Economic returns
-Income vs. cost
Total – 100%

PRIZES

Rank 1 – cash prize amounting 5,000.00

Rank 2 – cash prize amounting 4000.00
Rank 3- cash prize amounting 3000.00
4 Consolation prices – cash prize amounting 1500 each