MASTER CHEF EDITION

(Note: For SHS Only)

Date: July 31, 2023

Time: 8:00 am-10:00 am

Venue: Kitchen Lab

Mechanics:

1. Choose a pair in class to be the representative of your section.

2. Participants during that day must wear appropriate cooking attire during the
competition.
3. All carving, assembling, peeling, and cutting shall be ready before the start of the
competition to maximize the time.
4. There are available cooking equipment at the laboratory like gas stove, knife,
spoon, fork etc. But might not be enough for all contestants, so you may bring
your own if you need them in your cooking. Ingredients that need to be cooked
for a longer time must be pre-cooked.
5. Prepare for a main course. Recipes that include frying, boiling, and steaming are
allowed during the competition.
6. The entire piece must be edible.
7. During the competition, the dish must have a title and brief description that
should be written in English and must fit when placed on a ¼ (index card size)
white paper. A five (5) point deduction from the average score shall be incurred
for non-submission of the title card.
8. All wastes should be gathered as these will be judged if all materials are
maximized.
9. Time allotment is two (2) hours. Going beyond the allotted time will mean a
penalty of one (1) point per minute which will be subtracted from the average
score.
10. Be on time. Late on the day of the competition will be disqualified to join.