C3 C4 and D 靜態冷展類 | 2025 Tainan Internat

C3 餐酒料理類-臺南臺灣鯛組
Wine-Pairing Creative Dishes - Tainan Tilapia /
C4 餐酒料理類-臺南在地食材組
Wine-Pairing Creative Dishes - Dishes Featuring Tainan Ingredients

競賽規則 Competition Rules

參賽者需於規定時間至現場完成檢錄，逾時即喪失競賽資格，競賽過程需著整齊廚師服、圍裙、廚師帽及工作鞋進行比賽。服裝不得露出參賽者大名及可辨別身份之記號，以示公正。
Contestants must complete the check-in at the site within the specified time. Contestants who do not completely check in on time will be disqualified. During the competition, they must wear chef's uniforms, aprons, chef's hats, and work shoes. The clothing must not reveal the contestant's name and identification.
參賽者需於大會公告限時 60 分鐘內完成展台陳列，未於時間內完成動作之參賽組別，評審將依狀況給予扣分，競賽過程中使用之料理器具、裝盛餐盤器皿皆由參賽者自備，展台佈置不計分。
Contestants who fail to finish cooking and the presentation within 60 minutes will lose points. The contestants need to bring their own flatware/china for the presentation. Booth decoration is not part of the evaluation.
競賽現場參賽者提供自行列印中英文食譜各 2 份、菜名卡 1 分，做為評審評鑑時參考依據，食譜表格需依大會提供之格式撰寫，如無提供食譜之參賽者作品不予評分。
Contestants need to provide 2 copies of self-printed Chinese and English recipes and 1 copy of the dish name card at the competition site as a reference for the review. The recipe form must be written in accordance with the format provided by the organizer. If no recipe is provided For contestants, their works will not be graded.
創作過程得自由使用其它所需食材及醬料，但皆須符合衛生福利部食品安全衛生管理法相關規定；亦不得將其所開發之產品以他人名義報名參賽，未符前揭規定者，逕予取消競賽資格。
Contestants are allowed to use other ingredients and sauces, but all ingredients must comply with the relevant provisions of the Food Safety and Hygiene Management Law of the Ministry of Health and Welfare. It is also not allowed to register the finished product under the name of others. Those who do not follow the regulations will be disqualified.
成品裝盛用餐盤待評審評分及拍攝完成後，將由主辦單位統一放置定點並通知參賽者自行撤場，主辦單位不負保管責任。
The finished dishes for the competition will be placed in a fixed place by the organizer after the judges score and the filming is completed, and the contestants will be notified to vacate the venue on their own. The organizer is not responsible for the storage.
競賽所產生之廚餘，請選手自行打包後放置於大會指定之廚餘回收點，廚餘以外的垃圾請選手自行處理，但不得造成展覽會場之環境髒亂。
Contestants should place food waste in the designated area. Contestants should dispose of other waste by themselves and ensure the working station is clean.
競賽過程中使用之料理器具、裝盛餐盤器皿皆由參賽者自備。
The cooking equipment and serving dishes used during the competition must be prepared by the participants themselves.
所有活動競賽相關時間如有更改，以大會最終公佈為準。
If the relevant time of all activities and competitions is changed, the final announcement by the organizer of the conference shall prevail.

成品說明 Description of finished product
依競賽項目，參賽者需提供之成品說明如下: According to the competition items, the description of the finished product that the contestants need to provide is as follows:

C3 餐酒料理類-臺南臺灣鯛組 Wine-Pairing Creative Dishes / Tainan Tilapia

每位選手在規定時間内，展示二道不同烹調方式的台灣鯛主菜，約 2 - 3 人可食用的量，可以提前製作並用冷展方式呈現，需搭配台南在地農產食材與適當醬汁或調味。
Each competitor must present two different cooking styles of tilapia main dishes within the allotted time. Each dish should serve approximately 2 - 3 portions. The dishes may be prepared in advance and presented cold, and must be paired with Tainan local agricultural products and appropriate sauces or seasonings.
餐盤上菜餚需上食用膠以達防腐，但不評比上膠技巧。
Dishes presented on plates must be coated with edible gelatin for preservation purposes; however, the gelatin-coating technique will not be evaluated.
每道主菜應單獨擺盤，盤子直徑建議 24 - 30 公分。
桌面空間寬度 90cm x 深度 45cm ，可自行設計桌面整體主題。
Each main dish must be plated individually. The recommended plate diameter is 24 - 30 cm. The table display space is 90 cm (width) × 45 cm (depth), and competitors may design the overall theme of their table setup.
現場需提供菜色的簡要說明及食譜，供評審參考。
A brief description and recipe of each dish must be provided on site for the judges’ reference.
參賽者只可帶一位助手入場協助擺設。
Each competitor may bring only one assistant to help with the setup.

評分標準 Judging Criteria
分類 Category 佔比 Percentage 說明 Description

服務與安排 Service and Arrangement 10%
整潔呈現、沒有人工裝飾、沒有耗時安排、優異的呈設，讓實際服務成為可能。
Clean presentation, no artificial decorations, no time-consuming arrangements; excellent presentation that makes actual service feasible.
擺盤與創新 Plating and Innovation 20%
包括盤飾可食用、開胃的、有品位的、優雅展示具特色風格。
Edible garnishes; appetizing, tasteful, elegant, and distinctive display with unique style.
主食材和副食材組成 Composition of Main and Side Ingredients 40%
均衡的食物-比例正確的材料、在地蔬菜與適當的醬汁，顏色與風味的協調。
Balanced dishes with proper ingredient proportions, use of local vegetables and appropriate sauces, with harmony in color and flavor.
正確且專業的準備 Accuracy and Professional Preparation 30%
正確的食物烹調準備，具有臺南意象的烹飪藝術相對應。
Proper cooking techniques with professional preparation, demonstrating culinary artistry that reflects Tainan’s identity.

C4餐酒料理類-臺南在地食材組 Wine-Pairing Creative Dishes / Dishes Featuring Tainan Ingredients

每位選手在規定時間內，需展示二道不同烹調方式的主菜，約 2 - 3 人可食用的量。作品可提前製作並以冷展方式呈現，需搭配臺南在地農產、漁產或蔬果及適當醬汁或調味。
Each competitor must present two different cooking styles of main dishes within the allotted time. Each dish should serve approximately 2 - 3 portions. The dishes may be prepared in advance and presented cold, and must be paired with Tainan local agricultural, fishery, and vegetable products, along with appropriate sauces or seasonings.
餐盤上菜餚需上食用膠以達防腐，但不評比上膠技巧。
Dishes presented on plates must be coated with edible gelatin for preservation purposes; however, the gelatin-coating technique will not be evaluated.
每道主菜應單獨擺盤，建議盤子直徑 24 - 30 公分。桌面空間：寬 90cm × 深 45cm，可自行設計桌面整體主題。
Each main dish must be plated individually. The recommended plate diameter is 24 - 30 cm. The table display space is 90 cm (width) × 45 cm (depth), and competitors may design the overall theme of their table setup.
現場需提供菜色的簡要說明及食譜，供評審參考。
A brief description and recipe of each dish must be provided on site for the judges’ reference.
參賽者僅可攜帶一位助手入場協助擺設。
Each competitor may bring only one assistant to help with the setup.

評分標準 Judging Criteria
分類 Category 佔比 Percentage 說明 Description

服務與安排Service and Arrangement 10%
整潔呈現、無人工裝飾、無耗時安排，優異的呈設使實際服務成為可能。
Clean presentation, no artificial decorations, no time-consuming arrangements; excellent presentation that makes actual service feasible.
擺盤與創新 Plating and Innovation 20%
包含盤飾可食用、開胃、有品位、優雅展示並具特色風格。
Edible garnishes; appetizing, tasteful, elegant, and distinctive display with unique style.
主食材和副食材組成Composition of Main and Side Ingredients 40%
食材比例正確、搭配在地蔬菜與適當醬汁，顏色與風味協調。
Balanced dishes with proper ingredient proportions, use of local vegetables and appropriate sauces, with harmony in color and flavor.
正確且專業的準備 Accuracy and Professional Preparation 30%
食材烹調正確，準備專業，展現具臺南意象的烹飪藝術。
Proper cooking techniques with professional preparation, demonstrating culinary artistry that reflects Tainan’s identity.

D1前菜盤靜態展示組Appetizers / D2主菜盤靜態展示組Main Courses / D3 異國料理展示組 International Cuisine / D4手指小食靜態展示組Six Types of Finger Food

競賽規則Competition rules

參賽者需於規定時間至現場完成檢錄，逾時即喪失競賽資格，競賽過程需著整齊廚師服、圍裙、廚師帽及工作鞋進行比賽。服裝不得露出參賽者大名及可辨別身份之記號，以示公正。 Contestants must complete the check-in at the site within the specified time.
Contestants who do not completely check in on time will be disqualified.
During the competition, they must wear chef's uniforms, aprons, chef's hats, and work shoes. The clothing must not reveal the contestant's name and identification.
參賽者需於大會公告限時 60 分鐘內完成展台陳列，未於時間內完成動作之參賽組別，評審將依狀況給予扣分，競賽過程中使用之料理器具、裝盛餐盤器皿皆由參賽者自備，成品需上膠陳列，展台佈置不計分。
Contestants who fail to finish cooking and the presentation within 60 minutes will lose points. The contestants need to bring their own flatware/china for the presentation. The finished products need to be glued and displayed at the booth. Booth decoration is not part of the evaluation.
競賽現場參賽者提供自行列印中英文食譜各 2 份、菜名卡 1 份，做為評審評鑑時參考依據，食譜表格需依大會提供之格式撰寫，如無提供食譜之參賽者作品不予評分。
Contestants need to provide 2 copies of self-printed Chinese and English recipes and 1 copy of the dish name card at the competition site as a reference for the review. The recipe form must be written in accordance with the format provided by the organizer. If no recipe is provided For contestants, their works will not be graded.
創作過程得自由使用其它所需食材及醬料，但皆須符合衛生福利部食品安全衛生管理法相關規定；亦不得將其所開發之產品以他人名義報名參賽，未符前揭規定者，逕予取消競賽資格。
Contestants are allowed to use other ingredients and sauces, but all ingredients must comply with the relevant provisions of the Food Safety and Hygiene Management Law of the Ministry of Health and Welfare. It is also not allowed to register the finished product under the name of others. Those who do not follow the regulations will be disqualified.
成品裝盛用餐盤待評審評分及拍攝完成後，將由主辦單位統一放置定點並通知參賽者自行撤場，主辦單位不負保管責任。
The finished dishes for the competition will be placed in a fixed place by the organizer after the judges score and the filming is completed, and the contestants will be notified to vacate the venue on their own. The organizer is not responsible for the storage.
競賽所產生之廚餘，請選手自行打包後放置於大會指定之廚餘回收點，廚餘以外的垃圾請選手自行處理，但不得造成展覽會場之環境髒亂。
Contestants should place food waste in the designated area. Contestants should dispose of other waste by themselves and ensure the working station is clean.
競賽過程中使用之料理器具、裝盛餐盤器皿皆由參賽者自備。
The cooking equipment and serving dishes used during the competition must be prepared by the participants themselves.
所有活動競賽相關時間如有更改，以大會最終公佈為準。
If the relevant time of all activities and competitions is changed, the final announcement by the organizer of the conference shall prevail.

成品說明Description of finished product
依競賽項目，參賽者需提供之成品說明如下: According to the competition items, the description of the finished product that the contestants need to provide is as follows:

D1前菜盤靜態展示組Appetizer

主題為「讓世界看見臺南好食材」。
The theme is “Let the world see Tainan’s good food ingredients”
展示參賽者的一道”一人份”開胃前菜料理，不拘中西式烹調手法(但須在食譜中標示作品呈現為中式或西式)，提前準備而展示，包含 3 款不同主題之前菜(包含 2 款海(河)鮮、1 款蔬食素)料理。
Contestants are required to present a plate of appetizers "for one person", with no restrictions on Chinese and Western cooking techniques (but must indicate whether the work is Chinese or Western in the recipe), prepared in advance and presented, including 3 different themed dishes. (Including 2 types of seafood or fresh water freshwater, 1 vegetarian type) dishes.
參賽者須自備菜餚之瓷盤（無 Logo），應單獨擺盤，並合理搭配各自的配菜，盤子直徑建議 28 公分，並須適合餐廳單點銷售服務。
Contestants must bring their own porcelain plates for their dishes (no logos allowed), which should be placed on separate plates and properly matched with their respective side dishes. The diameter of the plate is recommended to be 28 cm and must be suitable for a la carte sales service in the restaurant.
須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。
The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
分配的展示桌面空間:寬度 90cm x 深度 45 cm。
Allocated display table space: width 90cm x depth 45cm.
一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.
呈現元素：臺南在地農漁牧食材、永續生態概念、能將臺南食材帶向國外的世界觀 Presentation elements: Tainan’s local agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, and a worldview that can bring Tainan’s ingredients to foreign countries

評分標準Judging Criteria

是否符合台南意象其主題性與菜品組合呈現 Presentation 30%
外觀及創意Creativity 30%
正確及專業的烹調手法Cooking method 30%
實用性Ease of recipe 10%

D2主菜盤靜態展示組 Main Courses

主題為「讓世界看見臺南好食材」
The theme is “Let the world see Tainan’s good food ingredients”
展示參賽者的一道一人份之主菜，並搭配適當醬汁、澱粉及蔬菜，不拘中西式烹調手法(但須在食譜中標示呈現為中式或西式)，提前準備並熱菜冷展示。
Show the entrant’s one-person main dish, accompanied by an appropriate sauce, starch, and vegetables, regardless of whether Chinese or Western cooking techniques are used (the recipe must indicate whether it is Chinese or Western). The dish should be prepared in advance and presented cold after being cooked hot.
參賽者須自備菜餚之瓷盤（無單位 Logo），主菜應單獨擺盤，並搭配各自的配菜，盤子直徑建議 28-32 公分、並須適合餐廳單點銷售服務。
Contestants must bring their own porcelain plates (without unit logo). The main dishes should be plated separately and paired with their own side dishes. The diameter of the plate is recommended to be 28~32 cm and must be suitable for a la carte sales service in the restaurant.
必須呈現元素：臺南在地農漁牧食材、永續生態概念、能將臺南美食帶到國外的世界觀Must present elements: Tainan’s local agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, and a world view that can bring Tainan cuisine abroad
須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。
The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
分配的桌面空間:寬度 90cm x 深度 45 cm。
The display table space allocated to the contestants: width 90cm x depth 45cm.
一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.

評分標準 Judging Criteria
1、是否符合台南意象其主題性與菜品組合呈現Presentation 30%
2、外觀及創意Creativity 30%
3、正確及專業的烹調手法Cooking method 30%
4、實用性Ease of recipe 10%

D3 異國料理展示組 International Cuisine

主題為「讓世界看見臺南好食材」
The theme is “Let the world see Tainan’s good food ingredients”
展示參賽者的一道一人份之主菜，並搭配適當醬汁、澱粉及蔬菜，中式烹調手法以外(但須在食譜中標示呈現風格)，提前準備並熱菜冷展示。
Show the entrant’s one-person main dish, accompanied by an appropriate sauce, starch, and vegetables, regardless of whether Chinese or Western cooking techniques are used (the recipe must indicate whether it is Chinese or Western). The dish should be prepared in advance and presented cold after being cooked hot.
參賽者須自備菜餚之瓷盤（無單位 Logo），主菜應單獨擺盤，並搭配各自的配菜，盤子直徑建議 28 - 32 公分、並須適合餐廳單點銷售服務。
Contestants must bring their own porcelain plates (without unit logo). The main dishes should be plated separately and paired with their own side dishes. The diameter of the plate is recommended to be 28~32 cm and must be suitable for a la carte sales service in the restaurant.
必須呈現元素：臺南在地台灣鯛與農漁牧食材、永續生態概念、能將臺南美食帶到國外的世界觀
Must present elements: Tainan’s local Tilapia agricultural, fishery and animal husbandry ingredients, sustainable ecological concepts, and a world view that can bring Tainan cuisine abroad.
須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。
The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
分配的桌面空間:寬度 90cm x 深度 45 cm。
The display table space allocated to the contestants: width 90cm x depth 45cm.
一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.

評分標準Judging Criteria
1、是否符合台南意象其主題性與菜品組合呈現 Presentation 30%
2、外觀及創意 Creativity 30%
3、正確及專業的烹調手法 Cooking method 30%
4、實用性 Ease of recipe 10%

D4手指小食靜態展示組Six Types of Finger Food

準備和展示三(03)種不同種類的手指小食,每種六(06)份,共 18件展示。
To prepare and display three (03) different kinds of finger food. Six (06) portions for each, a total of 18 pieces.
一 (01)種為冷展示的熱食, 二(02)種為冷展示的冷食。
One (01) items are to be hot food items displayed cold and Two (02) items are cold food displayed cold.
所有物品可以呈現在一(01)個盤子上或單獨的盤子上。
All items can be presented on one (01) platter or individually plated.
分配的桌面空間:寬度 90cm x 深度 75 cm。
Table space allotted: 90cm W x 75 cm D
須提供所展示餐點的菜名卡、簡要說明及食譜，供評審參考。
The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.
參賽者須自備菜餚之瓷盤（無單位 Logo），主菜應單獨擺盤，搭配各自的配菜並須適合餐廳單點銷售服務。
Contestants must bring their own porcelain plates (without unit logo). The main dishes should be plated separately and paired with their own side dishes. The diameter . must be suitable for a la carte sales service in the restaurant.