Baking & Pastry Guild Competition Criteria for GulFood 12

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1 22 July 2011 Baking & Pastry Guild Competition Criteria for GulFood 12 Introduction & Welcome Greetings and a warm welcome to the second Baking & Pastry Guild Middle East Competition, hosted in conjunction with the Dubai World Trade Centre and leaders of industry at GulFood This competition has been designed to honour and bring to the front the highly specialised skills of professional bakers and pastry chefs. We look forward to showcasing new trends, classical skills, innovative techniques, and most of all the exceptional talent, dedication, and competitive spirit of our esteemed colleagues working in the UAE and Middle East. The Organiser 1) The Baking & Pastry Guild Middle East is the organising body and administrator of the competition. 2) The competition is co-presented with the Dubai World Trade Centre. 3) By completing the registration process, competitors respect and confirm to adhere to rules, regulations and constitution of the Baking & Pastry Guild Middle East, unconditionally. 4) All correspondence, entry forms, and inquiries referencing the competition must be send to P.O. Box Dubai or by to Website: Page 1

2 Important Notice Please read the following pages carefully. Contained within these are all the competition rules, regulation and other important information pertaining the the competition. Non-compliance with any of the rules or part thereof may force the organisers to request the competitor to withdraw from the competition Competitors submit themselves to all security checks and will follow instructions given by the GulFood Organisers and any third party that has been appointed by the GulFood organisers to assist in the successful running and managing of the event. Conditions of Entry 1) Only executive -, commis - or trainee pastry chefs and bakers or pupils / students from recognised hospitality and culinary training institutions can enter the various competition categories. 2) All participants must be registered members of the Baking & Pastry Guild on the day of the competition. 3) All entries must be received by the Baking & Pastry Guild before or on 30 January ) Entries may either be send via to or posted to: The Competitions Director P.O. Box 26702, Jebel Ali Free Zone, Dubai, UAE 5) Entry forms are made available from the Baking & Pastry Guild s web site on or on our face book, baking & pastry guild middle east, or on our Twitter Account bpgme. Website: Page 2

3 Competition Categories The following is a complete and detailed resume of all competition categories Live Baking & Pastry Categories LC-1 LC-2 LC-3 LC-4 LC-5 LC-6 LC-7 LC-8 Themed Celebration Cake Yeast & Soda Bread Pastry Team - Live Practical Work Competition (similar to IKA Olympics) Morning Goods & Danish Pastries Croissants Pralines & Truffles Sugar Art Diabetic Friendly Muffins & Brioches Static Display Categories SD-1 SD-2 SD-3 SD-4 Artisan Bread Biscuits & Tea Cakes Fine Patisserie & Bistro Cakes Petit Fours & Friandise Website: Page 3

4 Competition Entry Form Please only us CAPITAL BLOCK LETTERS completing the information below. Competitor s name must be reflected as it is to appear on certificate. Competitor Name: Competitor s Competitor s Mobile: Place of Work: Executive Chef: Chef Office Number: Live Category Number: LC - Live Category Description: Static Category Number: SD - Static Category Description: A separate Competition Entry Form MUST be completed for each category a competitor wished to enter. A ONCE OFF competition registration fee of AED must be enclosed with the registration form. With payment of the registration fee, the competitors is considered a voluntarily, registered and paid-up member of the Baking & Pastry Guild Middle East. Website: Page 4

5 Conditions of Participation 1) The competitor must be a registered and signed up member of the Baking & Pastry Guild Middle East on the day of the competition. 2) The competitor must arrive timely for the competition and allow for at least 30 minutes for registration. 3) The competitor must be ready to start the competition on the time indicated. Late comers may be disqualified. 4) In all cases of Live Baking Categories, the planning -, preparation -, hygiene -, and craft skills of the competitor will be evaluated by the judges and must be demonstrated to the fullest during the competition. 5) In all cases of Static Displays Categories, the level of difficulty, uniformity and applied basic and technical skills will be evaluated by the judges. Exhibits will be tasted by the judges. 6) The competitor assigns all rights concerning recipes and photographs to the Baking & Pastry Guild - Middle East. 7) The results of the judges are final and incontestable. 8) The competitor must supply all required ingredients, which must be brought in hygienic and chilled conditions to the competition, whichever is applicable. Failure to adhere to this may result in disqualification. 9) All exhibits must be presented, reflecting current global industry & competition trends. 10) All recipes and display cards must be typed out. Recipes must be bound or stapled in the case of multiple recipes being submitted. 11) Two recipes sets are required for each exhibit. One set needs to be handed in on registration and the other to be displayed at the judging table. 12) The competitor is responsible for the cleaning of the kitchen. 13) The competitor must vacate the kitchen within 15 minutes after presenting to the judges, with the kitchen being tidied, work surfaces thoroughly cleaned and disinfected and ready for use by the next competitor. Website: Page 5

6 Competitors and Assistant 1) Each competitor is permitted to have ONE assistant to help with carrying of equipment, ingredients and setting up. 2) Competitor and assistant must wear a clean chef s uniform and appropriate head gear and foot ware during setting up and the actual competition. Failure to adhere to the dress code may result in disqualification. 3) Competitors must wear / display the registration number provided at all times during the competition. 4) Competitors and assistants must arrive at least 30 minutes before the start of their respective competition to complete the registration process. 5) Competitors and assistants are under no circumstances permitted to address the judges without prior permission from the organisers. Clarification of Condition of Ingredients allowed to be brought in 1) Basic recipes can be brought in pre-weight or measured out, but no further processing is allowed. 2) Pastry sponges, biscuit, and meringue can be brought in but NOT CUT. 3) Fruit pulps and purees may be brought in but not as a finished sauce. 4) All garnishes and decor elements must be made in the kitchen. 5) No pre- cooking or poaching of ingredients is allowed. 6) No readymade products are allowed. 7) Unless otherwise stated, no pre-prepared dough or batters may be brought in. 8) Competitors are requested to refrain from incorporating ice creams or sorbets into their exhibits. Website: Page 6

7 Judging Criteria & Points Allocation Mise-en-place and Cleanliness a) provision and state of materials brought in b) timely work arrangement and punctual completion of work c) clean and orderly work process d) state of kitchen after competition 0 20 points Professionally Correct Preparation and Processing a) professionally applied basic skills b) degree of difficulty c) individual technical skill d) corresponding with modern pastry techniques and trends 0 20 points Arrangement & Innovation of Presentation a) attention to detail and uniformity b) appealing and practical presentation c) Cleanliness of exhibit 0 30 points Taste & Texture a) Clear and distinct flavours as per item description b) Complimentary flavours c) Appropriate flavour d) Typical and correct texture e) Correct and natural colours as per item description 0 30 points Website: Page 7

8 Points Table for Medals Points for both the medal allocation and judging process are in parallel with the process applied at international culinary competitions and the IKA Olympic. In all competition categories the following points table will be applied for the awarding of medals. a) 100 points = Gold Medal and Certificate of Distinction b) 90 to 99 points = Gold Medal with Certificate c) 80 to 89 points = Silver Medal with Certificate d) 70 to 79 points = Bronze Medal with Certificate e) 50 to 69 points = Certificate of Merit Prize Giving Prize giving will take place on the last day of GulFood 2012 at the baking and Pastry Guild stand from 16:00 onwards. All competitors are requested to be on time for the prize giving and dressed in chefs uniform. All competitors will be presented with a certificate by the category sponsor and dignitaries of the Baking and Pastry Guild ME and medal according to the above medals table. The overall winner of each category will receive a CASH PRIZE of AED in addition to the medal and certificate. Website: Page 8

9 Competition Category Briefs Live Categories LC-1 Themed Celebration Cake a) Competitor to provide all ingredients them self. b) Competitor to present a single layered cake with an identifiable theme, i.e. birthday, wedding, anniversary, product launch, winner, ect. c) The cake should be sufficient in size to deliver 12 servings. d) The cake must be assembled & decorated in front of a panel of judges. e) Assembly time is three (3) hours. f) Only the cake base (sponge or other) may be brought in. In case of the base being mousse based, the frozen base cake may be brought in, but all components need to be made from scratch again in front of the judges for comparative tasting. g) No pre-made garnishes are permitted. h) All exhibits have to be of edible materials. i) Refrigeration is available in each competition kitchen. j) Limited blast chilling facilities are available and must be shared by all competitors. k) A standard banqueting table is made available for display and presentation to the judges. Competitors to bring own display material. l) Competitor is permitted to bring an assistant who may only be used for cleaning and setting up of the presentation table. m) The exhibit must have a typed display card detailing name and basic composition of cake. n) Half the cake must be cut by the competitor for evaluation and tasting by the judges. o) Competitors to provide plates and tasting utensils for the judges. Website: Page 9

10 LC-2 Yeast & Soda Bread (team of 2 competition) a) Competitors to provide all ingredients them self. b) Team to prepare from scratch and present three different types of soda based breads, namely 1) a whole grain bread of their choice, 2) a white bread of their choice and 3) a health bread of their choice. c) Team to prepare from scratch and present three different types of yeast based bread. One loaf of each. d) For both categories each loaf should weigh about 750 g. e) Total time allowed from start to presentation is 3 hours. f) Teams may bring in all ingredients pre-weight, but not mixed. g) The following is a list of basic equipment provided: a. Professional Oven with build-in proofer b. 10 litre table top dough mixer c. Baking sheets d. Table Top 2 plate cooker e. 3 door under bar fridge with S/S worktop h) Competitors to provide all other utensils. i) No other large machinery or equipment is allowed to be brought in. j) A standard banqueting table is made available for display and presentation to the judges. Competitors to bring own display material. k) All exhibits must have a typed display card detailing name and basic composition of breads. l) Breads will be cut by the judges for evaluation and tasting. m) Competitors to provide plates and tasting utensils for the judges. n) Competitors may bake two of each bread and present best one to judges. o) No show piece allowed complimenting presentation to judges. Website: Page 10

11 LC-3 Pastry Team Live Practical Work Competition (team of two competition) a) Pastry kitchens are open from 8:00 am for start of competition. b) Competitors may bring in ingredients on the previous afternoon and set-up. c) Competitors to provide all ingredients them self. d) Basic sponge or biscuit base may be brought in. e) Exact recipes are required for each item presented. f) All exhibits have to be of edible materials. g) Team to prepare from scratch and present to the judges according to the following time table; a. 1 Chocolate based Gâteaux not larger than 22 cm Ø and no smaller than 18 cm Ø Present at 11:30 a.m. b. 4 individually plated IDENTICAL COLD desserts for one person, not exceeding 130g per serving Present at 11:50 a.m. c. 4 individually plated IDENTICAL HOT desserts for one person, not exceeding 130g per serving Present at 12:10 p.m. d. 3 different types of Friandise, 5 pieces of each type, weighing between 6g and 14g each. Present at 12:30 p.m. h) A standard banqueting table is made available for display and presentation to the judges. Competitors to bring own display material. i) All exhibits must have typed display cards detailing name and basic composition. j) Half the cake must be cut by the competitor on request by the judges for evaluation and tasting. k) Competitors to provide plates and tasting utensils for the judges. Website: Page 11

12 LC-4 Morning Goods & Danish Pastries (team of 2 competition) a) Bakeries are open from 8:00 a.m. for start of competition. b) Total time allowed from start to presentation to the judges is 2 hours 30 minutes. c) Competitors may bring in ingredients on the previous afternoon and setup. d) Competitors to provide all ingredients them self. e) Basic Danish pastry can be brought in readymade. f) Present five (5) different types of individual (breakfast portion sized) Danish Pastries g) Presenting 6 servings of each type. h) All entries must be glazed, garnished, and served with appropriate side dishes if applicable. i) All entries must have a typed display card detailing name and basic composition of exhibits. j) All exhibits have to be of edible materials. k) Recipes detailing ingredients required for 12 portions and method of preparation must be ready for viewing by judges. l) A standard banqueting table is made available for display and presentation to the judges. Competitors to bring own display material. m) Tasting will be part of the judging process. n) Competitors to provide tasting plates and cutlery for the judges. o) Competitors can present on establishment branded display ware. Website: Page 12

13 LC-5 Croissants a) Bakeries are open from 8:00 a.m. for start of competition. b) Total time allowed from start to presentation to the judges is 3 hours. c) Present two (2) different types of (classical sized) Croissants d) Presenting 12 servings of each type. e) Present three (3) different types of (filled) Croissants f) Presenting 12 servings of each type. g) Basic Danish pastry can be brought in readymade. h) All entries must be glazed, garnished, and served with appropriate side dishes if applicable. i) All exhibits have to be of edible materials j) Recipes detailing ingredients required for 24 portions and method of preparation must be ready for viewing by judges. k) A standard banqueting table is made available for display and presentation to the judges. Competitors to bring own display material. l) All entries must have a typed display card detailing name and basic composition of the exhibits. p) Tasting will be part of the judging process. q) Competitors to provide tasting plates and cutlery for the judges. m) Competitors can present on establishment branded display ware. Website: Page 13

14 LC-6 Pralines & Truffles a) A communal industrial 10 kg chocolate tempering machine is available to all competitors. The machine will have a tempered dark chocolate with 50% to 55% cocoa butter and solids content. b) Total time allowed from start to presentation to the judges is 2 hours 30 minutes. c) Present an appropriate, pre-made chocolate showpiece of no less than 40 cm in height, not exceeding 60 cm, with a base not exceeding 30cm x 30 cm. d) Present three (3) different types of filled pralines e) Present two (2) different types of truffles f) Presenting 9 pieces of each type. g) No pre-made garnishes or fillings are permitted. h) All entries must be garnished and served with appropriate side dishes if applicable. i) All entries must have a typed display card detailing name and basic composition of the exhibits. j) Recipes detailing ingredients required for 12 portions and method of preparation must be ready for viewing by judges. k) Tasting will be part of the judging process. l) Competitors to provide tasting plates and cutlery for the judges. m) Competitors can present on establishment branded display ware. Website: Page 14

15 LC 7 Sugar Art a) The show kitchens will be equipped with a micro wave oven and a two plate hot plate. b) A S/S work top is provided for each competitor in addition to a 1,5 meter x 60 cm melamine work board. c) Competitors must supply all their own ingredients, utensil, tools, and sugar cooking equipment. d) The organisers will provide 6 kg of Isomalt sugar to each competitor. e) The competitor needs to provide additional sugar if required,. f) Competitors to present one piece of sugar art measuring no less than 60 cm in height. g) The base of the show piece should not exceed 30cm x 30 cm. h) Total time allowed from start to final presentation to judges is 2 hours and 30 minutes. i) Competitors to supply all necessary display material, i.e. platters, stands, cloth ect. Website: Page 15

16 LC 8 Diabetic Friendly Muffins & Brioches (team of 2 competition) a) Dough and batters must be prepared in front of the judges. b) No premade garnishes are permitted. c) Competitors to supply all required mise-en-place, utensils, and baking moulds. d) Ingredients may be brought in pre-weight for each recipe. e) Total time allowed for from start to presentation to the judges is 2 hours 30 minutes. f) Present three (3) different types of Diabetic Friendly Muffins, with a baked weight of +/- 80 g g) Present two (2) different types of Diabetic Friendly Brioches with a baked weight of +/- 80 g. h) Presenting 6 servings of each type of muffin and brioche. i) All entries, if appropriate, must be glazed, garnished, and served with complimentary side dishes. j) All entries must have a typed display card detailing name and basic composition of the exhibits. k) Recipes detailing ingredients and method of preparation must be ready for viewing by judges. l) Competitors to supply all necessary display material, i.e. platters, stands, cloth ect. m) Tasting will be part of the judging process. n) Competitors to provide tasting plates and cutlery for the judges. o) Competitors can present on establishment branded display ware. Website: Page 16

17 Competition Category Briefs Static Display Categories SD 1 Artisan Bread a) Present three different Signature or Classical Breads displayed artistically as per competitors preference. b) 2 pieces of each bread weighing +/ kg to be presented c) Present five different Signature or Classical Rolls displayed artistically as per competitors preference. d) 13 pieces (a baker s dozen) of each type of roll, weighing +/- 80 g to be presented e) Present one Showpiece made from dough of competitors choice. f) Show Piece dimensions must not exceed 40 cm x 40 cm x 80 cm (width depth - height) g) All entries must have a typed display card detailing name and basic composition of the exhibits. h) Recipes, detailing ingredients required for breads and rolls and method of preparation, must be ready for viewing by judges. i) Competitors to supply all necessary display material, i.e. stands, cloth ect. j) Competitors to bring their entries in final form to the competition. k) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits. l) Competitors will have 30 minutes for final set-up and presentation. m) Tasting will be part of the judging process. n) Competitors to provide tasting plates and cutlery for the judges. o) Competitors can present on establishment branded display ware. p) Late displays may be eliminated at the discretion of the show organisers. Website: Page 17

18 SD 2 Biscuits & Tea Cakes a) Present five different types of signature biscuit types. b) 7 pieces of each biscuit type must be presented. c) Biscuits should be weighing between 6g and 14g each. d) Present five different types of signature tea cakes e) 7 pieces / servings of each tea cake type must be presented. f) All entries must have a typed display card detailing name and basic composition of biscuits and tea cakes. g) Recipes detailing ingredients required and method of preparation must be ready for viewing by judges. h) Competitors to supply all necessary display material, i.e. stands, cloth ect. i) Competitors to bring their entries in final form to the competition. j) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits. k) Competitors will have 30 minutes for final set-up and presentation. l) Tasting will be part of the judging process. m) Competitors to provide tasting plates and cutlery for the judges. n) Competitors can present on establishment branded display ware. o) Late displays may be eliminated at the discretion of the show organisers. STANDARD OR COMMERCIAL ARABIC BISCUITS or CAKES WILL NOT BE CONSIDERED! Website: Page 18

19 SD 3 Fine Patisserie & Bistro Cakes a) Present five different types of individual (portion sized) speciality / signature cakes. b) Presenting 3 portions of each type. c) Two types must be mousse based. d) One type must be a baked tart. e) One type must be sponge based. f) One type must be diabetic friendly or healthy option. g) All entries must be glazed, garnished, and served with appropriate side dishes if applicable. h) All entries must have a typed display card detailing name and basic composition of exhibits. i) Recipes detailing ingredients and method of preparation must be ready for viewing by judges. j) Competitors to supply all necessary display material, i.e. stands, cloth ect. k) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits. l) Competitors will have 30 minutes for final set-up and presentation. m) Tasting will be part of the judging process. n) Competitors to provide tasting plates and cutlery for the judges. o) Competitors can present on establishment branded display ware. p) Late displays may be eliminated at the discretion of the show organisers. Website: Page 19

20 SD 4 Petit Fours & Friandise a. Present five different types of Friandise. b. 5 pieces of each type, weighing between 6g and 14g each b) All entries must be glazed and garnished. c) All entries must have a typed display card detailing name and basic composition of Petit Fours and Friandise.. d) Recipes detailing ingredients required and method of preparation must be ready for viewing by judges. e) Competitors to supply all necessary display material, i.e. stands, cloth ect. f) Competitors will have 30 minutes for final set-up and presentation. g) Tasting will be part of the judging process. h) Competitors to provide tasting plates and cutlery for the judges. i) Competitors can present on establishment branded display ware. j) Late displays may be eliminated at the discretion of the show organisers. Website: Page 20

21 Competition Schedule & Timings Website: Page 21

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