1. 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

2. 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)

3. 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

4. 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)