INDIVIDUAL PRACTICAL COMPETITION
GASTRO CUP SERBIA 2023
Day one
december 01. 2023.
HAK 1
Chicken
The competitor has the task, within 50 minutes, to prepare a chicken dish at his own discretion, in two identical copies, served individually. All techniques are allowed (cooking, baking, frying, blanching …). A modern dish can be prepared from any part of the chicken, and should contain a maximum of 180g of meat. With prepared meat or fish, three or more items should be served, quantities up to 200g. The whole dish should be accompanied by a sauce whose volume should not exceed 40ml. (10min preparations for the competition, 30min preparation and serving of dishes, 10min cleaning and unloading of work space).
The ingredients are provided by the competitor.
HAK 2
PASTA
The competitor has the task of preparing a pasta meal within 40 minutes in two identical samples served individually. All techniques are allowed (cooking, baking, frying, blanching …). Pasta can be prepared from any type of pasta (it is preferable that competitors use a hand-made dough that can be mixed in advance). The prepared pasta dish should not exceed 300g. (30 minutes preparing and serving meals, 10min cleaning and unloading of work space).
The ingredients are provided by the competitor.
Day two
december 01. 2023.
HAK 3
Modern national dish
The competitor is tasked to prepare a modern national dish in two identical samples served individually within 50 minutes. All techniques are allowed (cooking, baking, frying, blanching …). A modern national dish can be prepared from any kind of meat, fish, vegetable and fruit derived from the region which the competitor comes from, and should contain a maximum of 180 g of meat or fish. In addition to prepared meat or fish, three or more food ingredients from the region from where the competitor comes from, should be served up to 200 g. The whole dish should be accompanied by a sauce whose volume should not exceed 40 ml (10 min. Preparation for competition, 30 min. Preparation and serving of dishes, 10 min. Cleaning and unloading of work space). The ingredients are provided by the competitor.
HAK 4
COMPETITION OF RESTAURANT MODERN NATIONAL DISH
The competitors-restourant are required to prepare a menu of three gangs (appetizer, main course and dessert), as they wish (for two persons). All techniques are allowed (cooking, baking, frying, blanching …). The menu must be prepared and presented within 90 minutes of the start competitions. Each team is obliged to present on the presentation table in front competition box name and description of the menu with norms and techniques of work in Serbian and in English. A team can have a captain (mentor) during the competition, but but he is not part of the team, does not wear a chef’s uniform and is not allowed to enter the box, but with his advice can help competitors.
The presentation should start in the order of the menu after 60 minutes from the beginning competitions.
Each team must have two chefs and one assistant. The ingredients are provided by the competitor.
HAK 5
COMPETITION OF RESTORURANTS MODERN NACIONAL DISH
The competitors-restourant are required to prepare a menu of three gangs (appetizer, main
course and dessert), as they wish (for two persons). All techniques are allowed (cooking,
baking, frying, blanching …). The menu must be prepared and presented within 90 minutes
of the start competitions. Each team is obliged to present on the presentation table in front
competition box name and description of the menu with norms and techniques of work in
Serbian and in English. A team can have a captain (mentor) during the competition, but but
he is not part of the team, does not wear a chef's uniform and is not allowed to enter the
box, but with his advice can help competitors.
The presentation should start in the order of the menu after 60 minutes from the beginning
competitions.
Each team must
HAK 6
Master chef challenge "The Gary Filbey Shield"
HAK-5 Master chef challenge “The Gary Filbey Shield”
“Restaurant Main Course Plate”
Opis:
Competitors will have 80 minutes to produce 2 identical plates that can be served to customers in a restaurant.
The plates must contain either Meat, Poultry or Fish, or a combination of Meat & Poultry, 2 different Meats, 2 types of Poultry, or Meat & Fish, or Poultry and Fish. Appropriate sauces to accompany the chosen dish.
The plates must contain 2 types of fresh Vegetables, 2 types of Potatoes, and 1 Fruit and garnishes where appropriate.
NO frozen foods will be allowed, but base sauces can be prepared beforehand.
All ingredients to be provided by competitors.
Check weights and measurements that must be appropriate for main course plates
On both days
ST 1
Cakes
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.
ST 2
Chocolate work
(Organizers will provide an exhibition space of 80 x 80 cm)
ST 3
National dish
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 deserts, two breads and pastries. The national dish must be accompanied by alcohol (wine, brandy …) or soft drinks (juices) which are served along with the presented dishes. Ethno elements for decoration (wooden containers, earthen vessels, tablecloths) must be used as part of the complete presentation. The organizer will provide an exhibition space. The dish will not be allowed for consumption by either visitors or participants until the judge’s assessment.
K 1
Carving
All participants shall bring their own vegetables and fruits.
Use of glue, toothpicks and supports are permitted on condition that they are not visible.
Use of leaves is permitted, but should not constitute more then 1/3 of the overall carving composition.
There are no limitations to the choice of fruits and vegetables.
The duration of the competition is 180 minutes.
