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Note:
All ingredients, materials and equipment shall be provided by the participating school.
Ingredients
2 pcs. Bangus (approximately kilo)(1 pc. for presentation , 1 pc. for tasting)
Corn oil , salt, carrots, pickles , black peppercorns , laurel leaf, red hot chilli pepper
Materials
Jar with wide opening 12 oz.
Tools and equipment
Cooking utensils , cutting utensils, pressure cooker, stove, working tables etc....
NOTE:
The following supplies and materials shall be provided by the Contest Administrator :
Threads
Fabric (Satin) - Color black (1.5 m x 60 inches )
Colo r red (1.5 m x 60 inches)
Tulle ( red ) (1.5 x 60 inches)
Contestants are required to bring other supplies, materials and equipment needed during the
contest.
Model s height 5 2 to 5 4 (provided by the participating school)
COMPONENT AREA: Home Economics
YEAR LEVEL:Junior and Senior High School Including ALS
NO. OF PARTICIPANTS: Two (2)
TIME ALLOTMENT: Three (3) hours (Excluding interview)
EVENT PACKAGE:Cookery
DESCRIPTION:Applying the principles in Cookery NC II based on the Curriculum Guide. The task
includes preparation of full meal course- APPETIZER (Vegetable), MAIN COURSE (Chicken) and COLD
DESSERT
Criteria for Assessment
Criteria Percentage
Safety 10
Process 20
Proper use of tools 10
Palatability 20
Presentation 10
Speed 10
Sanitation 10
Fluency of communication 5
Flow of thoughts 5
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Total - 100%
Note:
Market Basket Challenge
All the ingredients will be made ready in the contest venue. The ingredients provided are the only
ingredients that they are allowed to use.
There will be a mystery box containing a secret ingredient to be used in the preparation of the
three courses. (Appetizer, Main course and Cold Dessert.
Possible Lists of Ingredients
Onions, Garlic , Ginger, Chilli (panigang), Coffee, Bell pepper , Peppercorns, Cooking oil ,
sugar, Carrots Potatoes, Tomatoes, Evaporated milk, condensed milk, all purpose
cream Lumpia wrapper, Gelatin , Eggs , Cheese , Ham , Chicken, coffee, , Catsup