Myanmar Competition – The Golden Bull Challenge Judging Criteria Kitchen Manager – 20points Hygiene & Organizing – 5points Butchering Skill – 6points Wastages – 3pointts Cleanliness – 3points Time of serving- 3points Important Notes Meat not cook – Team will be disqualify Proper usage of beef cuts Preferable medium done if serve and presented in pieces Ensure tender and tasty if braise Maximise usage and minimize wastage Hot food serve ‘Hot’ & cold food serve ‘Cold’ Ensure appropriate garnishes (edible) Ensure plate size used according to the rules Do not over complicate the dishes Ensure soup serve is piping hot Competitors have to bring their own cutleries & crockeries ware. ONLY Platter used and not individually plated ‘Family’ style serving and sharing Judges – 80points Plating & Portioning – 10points Innovation & Creation – 10points Overall Presentation - 10points Ingredients Composition - 10 points Taste, Flavor & Texture points – 40points

Glass platter only allow if all ingredients served is cold. APPETIZER PLATTERS – Any shapes but not exceed the longest length/diameter of 36cm Glass platter only allow if all ingredients served is cold. Prepare 2 platters – 1(one) for judges & 1(one) for display For display please prepare place card Examples : 36cm 36cm 36cm 36cm 36cm 36cm 36cm 36cm Appropriate young vegetables/salads to be serve If individual pieces (4 each) if whole ensure sufficient for 4 pax Can be any garnishes eg. salad Dressing or sauce can be serve separately Meat to be serve WESTERN STYLE - 2 portions (2 x 60g each) Meat to be serve If individual portion (4 x 60g) if one whole piece (1 x 240g) has to slice and serve equally for 4pax Individual portion can be any form but the red meat has to be 60g each. Dressing or sauce can be serve separately Starch to be serve If individual portion (4 each) if serve as whole has to be sufficient for 4pax. Individual portion can be any form but with proper garnishes. Dressing or sauce can be serve separately Meat to be serve ASIAN STYLE - 2 portions (2 x 60g each)

Soup Tureen – Any shapes but not exceed 1ltr Examples : Prepare 1000ml soup Balance on display Prepare 5 portion soup cup 1 for display 400ml 120ml Display - Tureen/soup cups/spoon Can be any shape but ensure can contain 120ml of soup included garnishes. Material used has to be food grade eg. Stainless steel, stoneware, porcelain etc. No cover required for display and please prepare place card 120ml 120ml 120ml 120ml Judges Individual soup cups Preferable to have soup cup cover to maintain at the right temperature at all times. Preferable to have red meat (eg. dice, slices or mince) in any form of garnishes represented type of soup served. Please provide appropriate soup spoon Optional – soup cup under liner

Glass platter are not allowed. Main Course PLATTERS – Any shapes but not exceed the longest length/diameter of 46cm Glass platter are not allowed. Prepare 2 platters – 1(one) for judges & 1(one) for display For display please prepare place card Examples : 46cm 46cm 46cm 46cm 46cm 46cm 46cm 46cm Appropriate young vegetables/salads to be serve If individual pieces (4 each) if whole ensure sufficient for 4 pax Can be any garnishes eg. salad Dressing or sauce can be serve separately Meat to be serve WESTERN STYLE - 2 portions ( 2 x 80g each) Meat to be serve If individual portion (4 x 80g) if one whole piece (1 x 320g) has to slice and serve equally for 4pax Individual portion can be any form but the red meat has to be 80g each. Dressing or sauce can be serve separately Starch to be serve If individual portion (4 each) if serve as whole has to be sufficient for 4pax. Individual portion can be any form but with proper garnishes. Dressing or sauce can be serve separately Meat to be serve ASIAN STYLE - 2 portions (2 x 80g each)