Rules for Cooking without Fire

1. One team may contain a maximum of 3 members.

2. Total preparation Time: 2 Hours.
3. Participants are required to report 30 minutes prior to the commencement of the event at
the venue.
4. Cutting of vegetables or fruits should be done on the spot. No prior preparation is
allowed.
5. Milk and milk products can be used. (Cheese, butter, ghee, curd, etc.)
6. Items like poha (aval), puffed rice, bread, mayonnaise are also permitted.
7. No readymade, tinned, canned, boiled raw materials allowed. (Biscuits, chocolates)
8. Readymade decorative items are not permitted.
9. Participants should get approval for their raw materials one day prior to the competition.
10. Participants should prepare 3 items of which one should be a beverage, a savory and a
sweet.
11. Participants should arrange separate glass, spoons, plates and similar cutlery items for
three judges.
12. Heating by any method is not permitted.
13. Participants should maintain cleanliness by all means and raw materials/ prepared items
should be hygienic.
14. Participants should clean their respective workplaces after the competition.
15. Judge’s decision will be final and binding.
16. Mixers can be used (plug points will be provided).
17. Participants are required to bring their own cutlery, utensils, and ingredients.
18. Mark distribution: Presentation:10 Marks, Taste: 10 Marks, Nutrition: 10 Marks