CATEGORY C

Fruits and Vegetable Live Challenge Competition (Individual)

Class C15: Fruits and Vegetable Live Challenge Competition (Individual)

– Theme is free style

– To carve at least 2 type of Fruits and 2 type of Vegetables

– Finish exhibit must be 50% of Fruits and 50% of Vegetables

– Pre-carved pieces are not allowed

– Up to “2 knifes” is allowed to adjust the size of the pumpkin

– Accessories such as wires, wooden sticks and glues are allowed, but should not be visible

– During and after carving, tables should be kept clean

– Time given for the entire Fruit and Vegetable carving – 180 minutes

– Scoring Guideline Fruits 40% / Vegetable 40% / Display 20%

– Display table provided / 90 cm x 150 cm x height 75 cm (clear after completion)

– Maximum “size of exhibit” / 120 cm x 80 cm x height 120 cm

– 1 Chair provided (clear after completion)

– Maximum 1 helper to carry thing into the competition zone (Cannot assist in setting up the working station or exhibit)

CATEGORY D – OPEN

Display Challenge / (Individual)

Class D10: Four Region of Thailand display challenge (without tasting)

– Prepare for 2 person sharing portion: 4 types of savory dishes, 1 starch and 1 dessert dish.

– Select / exhibit only 1 Thai region as follow: Northern, Central, Southern and Northeastern region.

– Display table setting 150 cm x 90 cm and decoration theme must be in line with the chosen Thai region theme.

– (60-minute time frame for setting up, not necessary to prepare all food on site)

– Additional point will not be given to competitors choose to prepare all exhibit on site.

Class D11: 6 different type Tapas (without tasting)

– For 1 person, exhibit 6 different type of tapas 6 pieces each, total 36 tapas.

– Display table setting 150 cm x 90 cm will be provided.

– (60-minute time frame for setting up, not necessary to prepare all dessert on site)

– Additional point will not be given to competitors choose to prepare all exhibit on site.

Class D12: 4 different Individually Western Plated Desserts (without tasting)

– For 1 person, one portion must be hot but presented cold and 3 portion cold present cold

– Total exhibit 4 different desserts 1 portion each.

– Display table setting 150 cm x 90 cm will be provided.

– (60-minute time frame for setting up, not necessary to prepare all dessert on site)

– Additional point will not be given to competitors choose to prepare all exhibit on site.

Class D13: Petits Fours / Pralines (without tasting)

– Sweet biscuits, chocolates, petits fours or friandises for 6 persons x 4 different types = 24 pieces

– Weighting between 6-14 gram each

– Display table setting 150 cm x 90 cm will be provided.

– (60-minute time frame for setting up, not necessary to prepare all dessert on site)

– Additional point will not be given to competitors choose to prepare all exhibit on site.