Home / ANUFOOD Highlights 2017
Seafood Main Courses
Competition Category Details
• The 3rd Dish;
• 30 main courses;
• using fish, shellfish or crustacean, (or combination);
• The prescribed number of 30 portions must be respected. Points will be deducted for
insufficient quantities.

Judging Requirement
• All garnishes and cravings must be edible;
• Vegetables and fruits may be washed, peeled and pre-cut, but not cooked;
• Pasta and dough can be prepared but not cooked;
• Fish, seafood or shellfish can be cleaned, filleted but not portioned or cooked;
• Meat or poultry can be deboned, fillet, cut and marinated, but not cooked
• Stocks may be brought in, but must be unseasoned and unreduced;
• Sauces can be brought in, but must be seasoned and cooked in competition;
• Dried ingredients may be pre-soaked and brought in, but must be seasoned and cooked in competition;
• Can use chicken powder, ready-to-use sauce; cannot use artificial coloring or chemical (such as MSG, Emulsifier, artificial flavor

Kitchen & Serving Plates
• The kitchen for the competition is well-equipped and is visible to the public
• All individual competitors are requested to perform in clean and tidy working clothes
• Kitchen furniture and physical inventory are to be handled with care. Each individual competitor is liable for missing equipment
• Hygienic and accurate safe work will be judged as well as the state of the kitchen after cooking.
• Each kitchen is equipped with (4) plug sockets of 220 volt. The individual competitors can bring additional small equipment but need to declare and seek permission from the organizer.
• Organizer will arrange for standard individual portion serving plates and bowls, all white in color, for all the competitors. A full description of available plates/bowls will be provided at later stage for selection. The individual competitors may choose to bring their own small items to serve their special dishes; no extra marks will be awarded.

In case of breach of the above mentioned rules the respective teams will be penalized with a deduction of up to 10 % from the maximum potential score

Judging Points
Mise-en -place & Work Station Hygiene
Correct Professional Preparation 
(Hygiene/Working Skills, Techniques/Kitchen Organization)
 Presentation & Creativity
10 points
30 points

10 points
50 points
Highest Score for Each Course                                                   100 points

The prescribed number of 8 portions must be respected.
Insufficient quantities are penalized by a deduction of points

The respective award will be presented to competitor who attains the different international standard:

100 Gold Medal with distinction and diploma
99.99 – 90.00 Gold Medal and diploma
89.99 – 80.00 Silver Medal and diploma
79.99 – 70.00 Bronze Medal and diploma
69.99 – 60.00 Diploma
Chines Cuisine World Championship – Category Awards
Single Round, Team Competition
The Champion:  Ranking due to the average points of cumulative points of the 6 courses of each team.

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October 5-9,2019
Cologne, Germany

Koelnmesse Co., Ltd.
Mr. Zoltan Farkas
Tel: +86 10 6590 7766-786

Fax: +86 10 6590 6139