Topla Jela
19/08/2017
Ладни работи
19/08/2017

Cold Works

COLD WORKS

ST1 category: Banquet plate for four persons + four different cold appetizers

The competitor has the task of preparing a banquet plate for three persons (meat, poultry, game / venison, fish or seafood) + three different portions of cold appetizers, served individually. All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

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ST2 category: “Finger food” for four people

The competitor has the task of preparing a “finger food” for four people, which must contain two types of cold bites and two types of warm bites (a total of 16 snacks), served cold. All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

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ST3 category: Restaurant set of five gang menus

The competitor has the task of preparing a restaurant set of five gang menus for one person (cold appetizer, soup or stew, hot appetizer, main course and dessert – served individually). All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

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ST4 category: Three individual vegetarian main dishes

The competitor has the task of preparing three individual vegetarian main dishes, served individually. The use of milk, dairy products and eggs is permitted. All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

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ST5 category: “Petit Four” for four people

The competitor has the task of preparing “petit four” (sweet snacks) made up of four different “petit four” with four pieces of each type. The total number of snacks is 16 – served in a composition of 4 x 3 pieces, and 4 x 1 on a special plate available to judges for evaluation and tasting. All elements must be jellied. The competitor is required to display the recipes in English.

(Organizer provides an exhibition space of 80 x 160 cm)

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ST6 category: Four restaurant desserts

The competitor has the task of preparing four different restaurant desserts, served individually on a plate. Desserts are served as cold (each for one person). The competitor is obliged to display the recipes in English. Works must not be jellied.

(Organizer provides an exhibition space of 80 x 160 cm)

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ST7 category: Chocolate work

The competitor has the task of preparing the work of chocolate (sculpture or demonstration work…). Several types of chocolate can be used, of competitor’s choice, in a maximum space of 80 x 80 cm. Glazing, as well as the use of artificial hardeners, brackets or frames – is not permitted. It is allowed to use food colors.

(Organizer provides an exhibition space of 80 x 80 cm)

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ST8 category: Marzipan work

The competitor has the task of preparing a work from marzipan (sculpture or demonstration work…), of his choice, in a maximum space of 40 x 40 cm. Glazing, as well as the use of artificial hardeners, brackets or frames – is not permitted. It is allowed to use food colors for shading and highlighting of certain parts.

(Organizer provides an exhibition space of 80 x 80 cm)

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ST9 category: Butter work

The competitor has the task of preparing the work from butter or margarine (sculpture or demonstration work…), of his choice, in a maximum space of 80 x 80 cm. Artificial fixers are not allowed. It is allowed to use food colors.

(Organizer provides an exhibition space of 80 x 80 cm)

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ST10 category: Sugar work

The competitor has the task of preparing the work of sugar (sculpture or demonstration work…), of his own choice, in a maximum space of 80 x 80 cm. Artificial fixers are not allowed. It is allowed to use food colors.

(Organizer provides an exhibition space of 80 x 80 cm)

 

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ST11 category: Traditional bread & Pastry

The exhibition work must contain at least 4 types of bread or pastry. The theme of the exhibition work is free according to the wishes of the competitors. It is allowed to use edible and natural elements for decoration (grains of cereals and ears, dried herbs and flowers, textiles and wood). Exhibition work must be presented in the maximum space of 80 x 80cm.

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ST12 category: National Table

Competitors (individuals, teams, tourist organizations, ethno houses, schools, associations and groups) can participate in this category, which are obliged to present at least two appetizers, two main dishes, two treats, two breads and pastries. The National Table must be accompanied by alcohol (wine, brandy…) or soft drinks (juices…) that can be served with presented dishes. Ethno elements for decoration (wooden containers, earthen vessels, carpets, tablecloths…) must be used as part of the complete presentation. The organizer provides an exhibition space, which will be protected from the consumption of the visitors and the participants, until the judges’ assessment.

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Category ST13: Cake

Exhibit work must be presented with motifs and decorations of a cake that is prepared from three levels of bark and cream. It is desirable that the work should be presented in dimensions of 80 x 80 cm. Height is not limited. All parts of the cake must be eatable. The cake must be decorated exclusively with handmade elements. All elements of decoration, including the lower part, must be prepared from eatable products. Decoration can be made from cooked sugar, paste, chocolates and simmilar. The use of a sugar beet holder in the technique of traction of sugar is permitted. One piece of cake must be set-aside for judges. All elements of auxiliary decoration are allowed with the aim of better presentation and harmony with the selected topic.

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Category ST14: Miniatures (miniature figures, flowers…)

The competitor has the task of preparing the exhibition work (chocolate, sugar, marzipan, sugar paste…), of his choice, in the maximum space of 80 x 80 cm. Artificial fixers are not allowed. It is allowed to use food colors.