“"Budget-Friendly Flavor : Taste of Science, Agriculture, and Thrifty Cooking "

Theme: Exploring the Science and Math Behind Cooking

Objective: This competition is open to all Junior and Senior High school students of Mansasa National High School in
a fun and educational cooking competition during the 2023 Science and Mathematics Month. Participants
will use their creativity, culinary skills, and scientific knowledge to create a healthy and affordable dish
using a limited budget of Seventy Five (75) pesos only while incorporating on the theme, "Sapat Dapat:
Siyensya Agrikultura, Pananaliksik, at Teknolohiya para sa bayang malusog, ligtas, at masagana”.

Rules and Guidelines:

Team
 One group per year level, consisting of 3 members / group.
Composition:

Cooking  Teams are responsible for bringing their own cooking utensils, pots, pans, and any
Equipment: specialty tools they may require.

 Teams will have a set amount of time 60 minutes to plan, prepare, and present their dish.
Preparation Time: 05 min. Planning 10 min. Presentation 30 min Cooking
10 min. Preparation 05 min. After Care

 Teams are tasked to prepare a dish for a single person using the ingredients they
Menu Creation: purchased, which are limited to a budget of only 75 pesos.
 Creativity and presentation will be considered during judging.

 Teams are encouraged to explain the scientific and mathematical concepts behind their
Scientific and cooking choices. This can include ingredient substitutions, cooking techniques, and portion
Mathematical sizes.
Integration:  A brief presentation (2-3 minutes) should be prepared to discuss the science and math
involved in their dish.

Criteria: Points
Taste
 0-10 pts: Dish lacks flavor, unbalanced taste.
30
 11-20 pts: Tastes decent but could be improved.
 21-30 pts: Delicious, well-seasoned, and balanced flavors.
Creativity
 0-7 pts: Little to no creativity in dish preparation.
20
 8-14 pts: Some creativity but lacks uniqueness.
 15-20 pts: Creative use of ingredients and presentation, showcasing innovation.
Nutritional Value
 0-7 pts: Dish lacks nutritional value, unbalanced or unhealthy.
20
 8-14 pts: Contains some nutritious elements but could be improved.
 15-20 pts: Nutrient-rich, well-balanced, and promotes a healthy diet.
Incorporation of Theme
Judging Criteria:  0-5 pts: Little to no connection to the theme.
 6-10 pts: Partially incorporates elements related to agriculture, research, and
15
technology.
 11-15 pts: Strong integration of agricultural or technological aspects related to
the theme.
Presentation
 0-5 pts: Poor presentation, messy or unappetizing.
15
 6-10 pts: Adequate presentation, but could be neater and more appealing.
 11-15 pts: Neat, visually appealing, and well-explained during the presentation.
Budget Management
 0-3 pts: Significant budget overspending or misuse.
 4-7 pts: Some budget management issues but generally within the limit. 10
 8-10 pts: Excellent budget management, demonstrating resourcefulness within
the 75-peso limit.
TOTAL SCORE:
100

Safety and  All teams must adhere to strict safety and hygiene guidelines during food preparation.
Hygiene:  Proper handwashing, food handling, and sanitation practices are essential.

Prizes and  Prizes and certificates will be awarded to the top-performing teams.
Recognition:  Recognition will be given for the best scientific and mathematical explanations.

 Date:________________________
Event Date and
 Time: _______________________
Location:
 Location:____________________

Facilitator:
1. Ma’am Naj
2. Ma’am Jean

Judges:
1. Ma’am MaeAnn,
2. Ma’am Ayuban
3. Ma’am Potane