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Add IFEX to your MS Outlook Calendar |
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Tue 29th April |
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Wed 30th April |
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Thur 1st May |
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Add entire show |
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| Junior Classes |
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All Junior competitors must be 23 years or under on 29th April 2008. They must also be working towards or have already achieved NVQ level 2 in Food Preparation and Cooking or equivalent catering college qualification, or in full time employment in a recognised catering establishment. |
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All competitors will be judged according to the following criteria: Skill, flavour, taste, butchery techniques, preparation and technical skills, menu balance, presentation, hygiene and use of local produce. |
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JP1: Juniour Poultry Dish |
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1 hour will be allowed to prepare, cook and present two plated portions of a poultry dish of the competitors’ choice. A whole (giblet free chicken – 1.5kg) must be provided by all competitors. Competitors are encouraged to use white and dark meat in their final dish. |
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The only misenplace permitted will be prewashed and peeled vegetables, not cut. Stock will be allowed no glazes. Competitors should show as many skills as possible. All equipment and ingredients must be provided by competitors.
A brief restaurant style typed menu must be displayed on the workstation. |
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JP2: Junior Duck |
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30 mins will be allowed to prepare, cook and present two same plated portions of a Duck dish of the competitors’ choice using crown of duck (double breast of duck on the bone no legs). The only mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stocks may be used. All equipment and ingredients must be provided by the competitors.
A brief restaurant style typed menu must be displayed on the workstation. |
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JP3: Junior Fish |
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45 mins will be allowed to prepare, cook and present two same plated portions of a classical dover sole dish of the competitors’ choice which may be served classically or have a modern restaurant interpretation. The mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock must be made and used if required. All equipment and ingredients must be provided by the competitors.
A brief restaurant style typed menu description must be displayed on the workstation and you must use classical menu terminology. |
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