泰国极限厨师挑战赛TUCC比赛时间为20160525~29.PDF

泰國極限廚師挑戰賽TUCC 比賽時間為2016/05/25~29 CATEGORY R Mekong Culinary Challenge (Team of 3) (Any fresh water edible protein from the Mekong River) (Prawn, Crab, Clam, Fish, Frog, Snail) 湄公河烹飪挑戰賽(3 人一組)(湄公河裡任何可食用的蛋白質)(蝦、螃蟹、蛤蠣、魚、青蛙、蝸牛) Description A FREE STYLE 7 cold edible buffet spreads for 10 persons within 3 hours. (10 portions each menu) 6 menus need to be individual portion and must have at least one produce (each menu) from the Mekong River 1 menu of starch menu does not need to have any fresh water protein All fruits and vegetables must be produce / farm in Thailand. (No meat / game / poultry / Seafood item allowed) 描述  創意料理，七種冷食用自助餐，每種個10 份，三小時完成  6 種菜色 ，必須單獨，並且必需具有湄公河內至少一樣產品  澱粉菜色不需要使用淡水的蛋白質  所有蔬菜及水果必需是泰國生產及種植的(沒有肉類、家禽；只有海鮮) - 1 Salad 一種沙拉 - 1 Cold Appetizer (Must be Cold Appetizer)一種冷前菜 - 1 soup (Can be Hot but serve Cold)一種湯(可以是熱的，需冷的服務) - 3 main courses (must be fresh water protein) (Can be Hot but Serve Cold) 三種主菜(必須是淡水的蛋白質) (可以是熱的，需冷的服務) - 1 starch menu (Serve Cold) (No need protein)一種澱粉(需冷的服務，無需是蛋白質) Rule - Open to teams from hotels, restaurants, culinary institutions, airlines and catering organizations - Team of 3 Cooks – No age limit - All team must wear proper chef uniform to compete, Chef White Jacket, Black Pants, Black Shoes and Aprons - Team to report 30 minutes before the competition - Team to bring own ingredients, small kitchen equipment, buffet wares, plate wares and center pieces (No hot buffet chaffing dish required) - All ingredients (Fresh water Protein / Fruits / Herbs / Vegetables) must be produce / farm in Thailand - 3 set of recipe needed in the kitchen - 1 set of menu card need to be display on buffet counter - 2 tables (1.8 m x 0.75 m) will be provided by the organizer - Standard kitchen equipment will be provided by the organizer - Deduct 1 point for each minu