1. Art and Diseño

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SINGAPORE SIGNATURE FOOD CHALLENGE 2015
RULES & REGULATIONS
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TABLE OF CONTENTS
1. Introduction
2. Challenge Categories
3. Challenge Format
4. Official Registration Form
5. Things to Note for Participating Teams
6. Ingredients and Cooking Rules for Preliminary and Finals
7. Challenge Kitchen Wares, Cooking Stations and Wares
8. Judging Criteria
9. Awards and Certificates
10. Annexes A – B
A – List of Dishes for Preliminary
B - Ingredients Provided by Unilever Food Solutions
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Introduction
In conjunction with Singapore’s 50th Anniversary “Silver Jubilee” celebrations, Institute
of Technical Education is delighted to celebrate the SG50 festivities with a culinary
competition titled Singapore Signature Food Challenge 2015.
Singapore’s iconic food culture is defined by its hawker heritage and ethnic
diversity. With support from the Singapore Chefs Association and curator of
Singapore’s hawker food, Makansutra, this competition is intended to give young
culinary talents in the age group of 17 – 23 years old the opportunity to pay homage
and display their passion, knowledge and interpretation of Singapore’s heritage
food through a fun challenge.
Singapore Signature Food Challenge 2015
Preliminary*
Theme
7 March 2015, Saturday
“Reminiscing our Traditional Favourites”
Finals
Theme
21 March 2015, Saturday
“Traditional Modernity”
Venue
Address
ITE College West
1, Choa Chu Kang Grove Singapore 688236
Close of Registration
31 January 2015
* A preliminary round will be held subject to the number of participating teams.
Criteria for Participants




2 members per team
Age group 17 – 23 years old
Singaporeans / Permanent Residents
Have basic knowledge of cooking and an interest in Singapore’s local
heritage food
Challenge Categories
At registration, you will select a category of which your team will participate in
during the preliminaries.
1.
2.
3.
4.
5.
Chinese Local
Malay Local
Indian Local
Peranakan
Eurasian
See Annex A for the list of recipes under each of the categories.
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Challenge Format
Preliminaries
Based on the number of participating teams from each category, the teams would be
grouped into various groups of which each group would then draw-lots to decide which
recipe they would be cooking.
Example:
Eurasian Category
Total number of
participating teams
registered = 16
The 16 teams would be
grouped to form:
Winners of each grouping
proceed to the finals.
Grp A: 4 teams
Grp B: 4 teams
Grp C: 4 teams
Grp D: 4 teams
Briefing for Preliminary Round on 12 February 2015
Participating teams will be informed of their grouping (under each category) and the
group will draw lots from their selected category to pick the one dish they are required
to cook and present during the preliminary (as per Annex A).
Recipe of the dish must be submitted by 26 February 2015.
The Cook-Off for the preliminary round is on the 7 March 2015.
Category
Preliminary
Theme: “Reminiscing
our Traditional
Favourites”
Concept of original taste
of the cuisine found in
the different ethnic
groups in Singapore
Duration: 1 hour
Chinese Local / Malay Local / Indian Local /
Peranakan / Eurasian
 Team will cook 1 dish within stipulated duration.
 It must be prepared using a traditional recipe and
retaining its “original taste”
 Team to cook 4 portions and present to the panel
of judges with a brief description of the dish
 Plating and presentation entirely up to the team’s
creativity
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Finals
Results of the Preliminaries would be made known on the 7 March 2015.
Winning teams of the preliminary round are the Finalists for the competition on 21
March 2015.
All Finalists are expected to cook three dishes pre-selected by the Curator and the
Organiser:



Starter
Main Course
Dessert
These recipes must be prepared in two ways – one that follows the traditional taste
and one done with a modern twist.
Recipe of the dishes must be submitted by 14 March 2015.
Finals
Theme: “Traditional
Modernity”
Concept of original
taste of Singapore
local dishes and reinventing them with a
modern twist
Duration: 3 hours
 Finalists will all cook the same dishes within
stipulated duration
 The dishes must be prepared in two ways – the
traditional recipe and a modern interpretation.
 Dishes selected for Finals are based on certain
iconic dishes of Singapore which transcends
beyond racial and ethnic groups.
 Modernity for all the dishes can be in terms of
presentation, plating, substitute for healthier
ingredients, new method of cooking, etc
 Team to cook 4 portions and present to panel of
judges with brief descriptions of the their dishes
 Plating and presentation entirely up to the team’s
creativity
Note: Dishes in the finals will not contain pork. Vie for
Official Registration Form
1. Participating teams must submit online the completed official registration form
by 31 January 2015. The registration form can be found on
< http://west.ite.edu.sg/soh/SitePages/SSFC.aspx>.
2. Participating teams are to refer to the Rules and Regulations as stipulated in
the Singapore Signature Food Challenge 2015 before submitting their
application. The Rules and Regulations can be found on
< http://west.ite.edu.sg/soh/SitePages/SSFC.aspx >.
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3. Submission of completed registration form will constitute an agreement to abide
by the Rules and Regulations of the Singapore Signature Food Challenge 2015.
4. Registration is for Team challenge only. Each team must consist of two (2)
members.
5. Selected participating teams will be notified by email by 6 February 2015.
6. The organising committee reserves the right to select the teams based on the
answers given on the registration form.
7. For any queries on registration and/or challenge format, please do not hesitate
to contact the organising committee at:
Contact: Ignatius Ivan
Email: [email protected]
Contact: 6411 1264
8. Participants are advised to be in appropriate attire (Chef Uniform, if possible)
and proper footwear during the competition. Headgear, Gloves and an Apron
would be provided.
Things to Note for Participating Teams
1. A briefing will be held on 12 February 2015, Thursday, 6.30 pm – 8.30 pm for
selected participating teams. Teams will be grouped and to draw-lots to decide
on the dish they would be competing at the Preliminary. (See Annex A) A
briefing on the challenge rules and regulations will be conducted and teams will
be shown round the kitchen where the challenge will take place. Attendance is
compulsory.
2. Recipe submission deadlines must be adhered to failing which may disqualify
the teams’ participation.
3. Hygiene and Safety are important. Participating teams may be disqualified if
food safety and hygiene are compromised. Judging will also take into account
the condition of the kitchen (i.e. cleanliness) after the challenge has ended.
4. The kitchen designated for the challenge is not a halal-certified kitchen by
the Islamic Religious Council of Singapore.
5. Key dates to note:
31 Jan
Last day of registration
6 Feb
Selected teams will be notified by email
12 Feb
Briefing for all participating teams (compulsory to attend)
26 Feb
Submission of recipes for Preliminary
7 Mar
Date of Challenge Preliminary
14 Mar
Submission of recipes for Finals
21 Mar
Date of Challenge Finals
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Ingredients and Cooking Rules for Preliminary and Finals
1. Participating teams will be provided with key ingredients from a Common
Ingredients Table. All other ingredients required in the team’s recipe, if not
found in the Common Ingredients Table, could be brought in by the participants
themselves.
2. Stocks and sauces can be prepared in advance and brought to the challenge
venue.
3. Teams must use at least one of the Unilever Food products as sponsored by
Unilever Food Solutions in their cooking for preliminary. For the finals, teams
must use at least two of the Unilever Food Products as sponsored by Unilever
Food Solutions in their cooking. (See Annex B)
4. Cooking of food must be done at the challenge venue, on the actual day itself.
No cooked food is allowed into the challenge venue.
5. All dishes are to be done in 4 portions for judging.
6. Participating teams are to prepare and bring all necessary plating ware for their
dishes.
Challenge Kitchen Wares, Cooking Station and Wares
Each participating team will be provided with the basic cooking/kitchen wares as
stipulated below:
Stove set-up:
#
1
2
3
4
5
6
Items
Stove
- 1 Gas Woks
- 1 x 2 ring burner
Sink
Oil Pot
Under-Counter Chiller
Salamander
Chopping Board (Red,
Blue, Green, White)
Quantity
1 set
#
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Items
Combi Oven
(Moist / Dry heat)
1 set
1
1
1
(2 teams
to share)
1 each
8
9
10
11
Frying Turner
Ladle
Fine Sieve
Perforated Ladle
Quantity
1
(2 teams
to share)
1
1
1
1
12
Bamboo Brush
1
Note:
- Each stove comes with 4 power point plugs. Teams are to bring equipment
required in the preparation and cooking of their dishes if not provided.
-
Challenge kitchen is not a halal-certified kitchen by the Islamic Religious Council of
Singapore.
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Judging Criteria
Teams are to note for reference.
Preliminary
Taste
50%
Authenticity
20%
Mise en Place and Hygiene & Safety
15%
Presentation
15%
Taste
Authenticity and Creativity
Mise en Place and Hygiene & Safety
Presentation
Finals
50%
30%
10%
10%
Awards and Certificates
Awards
Winners will be announced and awards presented upon completion of the judging at
the Challenge final.
Awards
Champion
$888 cash + Challenge Trophy
+ Certificate + 2 Knife Sets
1st Runner-Up
$688 cash + Challenge Trophy
+ Certificate + 2 Knife Sets
2nd Runner-Up
$488 cash + Challenge Trophy
+ Certificate + 2 Knife Sets
4th
$288 cash + Certificate + 2 Knife Sets
The Champion team will also get an opportunity to showcase their cooking at the World
Street Food Congress April 2015 organised by Makansutra.
All finalist teams will receive a certificate of participation.
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NOTE:
1. The organising committee reserves the right to rescind and amend the Rules and Regulations
without giving prior notification or any reasons thereof, and their interpretation of the said rules
is final.
2. The organising committee reserves the right to limit the number of entries or adjust any
challenge sections, as well as cancel/postpone the entire challenge, should they deem
necessary.
3. The organising committee reserves the right to use, share and publish the “recipes" that are
submitted for this challenge. Recipes are not copy-righted to the participants.
4. The organising committee and sponsors are not liable for any accident, mishap or injury
sustained during the challenge, either in the kitchen or within the campus premises.
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ANNEX A
List of Dishes for Preliminary
This is a list of dishes selected by the Curator and the Organising Committee. The
selection is based on familiar favourites found within the different ethnic races in
Singapore. Teams are encouraged to have a good knowledge of the dishes in the
category which they intend to participate in.
Chinese Local
Malay Local
Bak Chor Mee*
Gado Gado
Chicken Rice
Mee Rebus
Cuttlefish Kangkong
Mee Siam
Fried Hokkien Prawn Mee*
Nasi Lemak (Egg, Ikan Bilis, Peanut,
Lor Mee*
Fried Ikan Kuning & Sambal)
Ngoh Hiang* (Ngoh Hiang, Fish Cake,
Tofu)
Satay Beehoon*
Sum Loh Hor Fun
Indian Local
Peranakan
Eurasian
Curry Fish Head
Ayam Buah Keluak
Devil’s Curry (Curry
Mee Goreng
Babi Pongteh*
Debal)
Nasi Briyani
Itek Tim (Kiam Chye Ark) Eurasian Smores
Soup Tulang Merah
Laksa
Pang Susie
Pork Vindaloo*
* Pork dishes
# the dishes selected for the Finals is based on certain popular Singapore dishes
which transcends beyond racial and ethnic groups. The dishes for the Challenge
Finals will be made known to winning teams upon completion of Preliminary on 7
March.
ANNEX B
Ingredients Provided by Unilever Food Solutions
Teams must use at least one of the food products as sponsored by Unilever Food
Solutions in their cooking in the Preliminary and at least two of the food products as
sponsored by Unilever Food Solutions in the Finals.
#
1
2
3
4
5
Items
Knorr Golden Salted Egg Powder
Knorr Rock Sugar Honey Sauce
Knorr Tom Yam Paste
Knorr Lime Seasoning Powder
Knorr Concentrated Chicken Powder
#
6
7
8
9
10
Items
Knorr Basic Stock Reduction
Knorr Pronto Tomato
Knorr Mashed Potato
Best Foods Real Mayonnaise
Planta Margarine