Nå er De Norske Kokkelandslagenes konkurransedager i Luxembourg klare. Begge våre lag skal konkurrere 1.ste dagen 24.november 2018. For våre lag betyr det at vi er med på å sette standard for hele konkurransen. I denne artikkelen kan du se hele konkurranseoppsettet til JUNIOR kokkelandslaget.

Junior Kokkelandslaget skal lørdag 24.11 først konkurrere i;

Contemporary buffet – Preparing a cold and hot buffet according to a certain theme for 12 persons:

1 platter with 4 various kinds of finger food(as buffet service)

Weight: between 10g and 20g each

To be eaten in one bite

2 different kinds served cold

2 different kinds served hot

1 plate with 1 piece of each for presentation for the jury

1 cold buffet platter for 12 persons with fish and/or shellfish and/or seafood

3 various preparations with

3 garnishes

at least 2 accompanying sauces

a salad

Bread and butter will not be judged, no plates, bowls or similar items are allowed on the platter. 1 hot preparation with, for example duck and duck liver, to be prepared in live-cooking in front of clients(as a plated service)

with decorations in accordance with modern nutrition standards.

1 dessert assortment with 2 main components and decorations at your choice. Sauce is not considered as acomponent.(as a plated service)

Tidsplan for JUNIOR KOKKELANDSLAGETS Contemporary buffet

The kitchen will be available to the teams at 2:30 p.m.
Mise en place and control 3.00 p.m.
Start for the practical preparations 3.00 p.m.
Plating 7.30 pm.
Service from 8:00 p.m.

JUNIOR kokkelandslaget skal deretter konkurrerere HOT KITCHEN, mandag 26.ovember. De skal lage en 3 retter meny til 70 gjester i Restauarant of Nations.

Menu composition

1st dish: a hot or mainly hot preparation of fish and/or shellfish and/or seafood with sides. The first dish must be

predominantly hot (more than 50%).

2nd dish: a hot preparation of meat and/or poultry and/or venison with sides.

3rd dish: a dessert of different textures and temperatures.
Tidsplan for Hot Kitchen -Restauarant of Nations
From 10.30 am onwards there will be a briefing for the use of the kitchen equipment.
From 11.30 to 11.55 am there will be the ‘mise en place’ check by the jury.
From 12.00 am onwards the kitchen will be cleared for work by the chairman of the jury or his representative.
From 6.00pm onwards the service starts.

Du kan lese hele konkurranesoppsettet for Junior Kokkelandslaget på denne adressen;