Description
A- PIE
1 model and 2 pies will be prepared. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the pie will be put in the tasting corner.
B- ONE PERSON CAKE
1 model will be prepared. The product will be exhibited in total of 4. They must be of fixed weight and appearance. One product should weigh between 100 and 150 gr. 1 of the product will be put in the tasting corner.
C- PRODUCTS IN SINGLE GLASS BOWL OR CUPS
1 model will be prepared. The product will be exhibited in total of 4. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the product will be put in the tasting corner.
D- PETİT BEURRE
2 different models will be prepared with their taste and appearance. 10 pieces of each model will be prepared and 20 will be exhibited in total. In addition, each petit beurre must weigh a maximum of 15g. 2 models will be placed in the tasting corner, 2 pieces, ie 4.
E- SPECIAL HAND MADE CHOCOLATE
2 different models of handmade special chocolates will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The product should be made with couverture chocolates. Pancakes, nuts, dried fruits can be used. The use of ready-made filling creams will be evaluated negatively.
F- MACARON
2 different models will be prepared with their taste and appearance. 10 of each model will be exhibited in total 20. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The biscuit and inner cream of the product must be handmade. The product made with ready mix powder and filling cream will be evaluated negatively.
-ABLE TO USE: It can be used in all products upon request.
Auxiliary Materials: Fruits, nuts, crushed pancakes, any biscuit, isomalt, chocolate, chocolate paste, (to protect the fruit when jelly processing or to protect the fruit when placed for decoration), food coloring and food spray, toothpicks, edible flowers, for example; 1 syringe with artificial souce for decoration.
– CANNOT BE USED:
Auxiliary materials:
In all products, the use of ready-mix powder cakes, creams, biscuits, fillings, ready-made chocolate decorations, ready-made savier biscuits, excessive colored paint on the products, plastic decor, artificial flowers and objects on the product will be evaluated negatively.
–PRESENTATION:
All products must be presented with the details of the product with a written prescription. The buffet must be ready at 09:00 on the 2nd day of the competition. In addition, the buffet must be removed at 18:30 on the same day. All products are brought ready to the competition area within the framework of the above-mentioned rules and the contestant will be able to display their products on the table determined in the competition. It can be used as stand, cover, plate, tray, wood in presentation. In addition, 6 forks, 6 dessert spoons, napkins and 1 knife must be brought for cutting the products. During the evaluation of the products, the jury will look at the weight and number of the products. In addition, all products will be tasted and scored in the tasting corner of the above-mentioned products in the corner of the main buffet.
Cost : 60 €
Age : 24 – 100
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