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
1、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.
2、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.
3、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.
4、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.
5、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.
6、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.
7、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.
8、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
1、主題為「讓世界看見臺南台灣鯛」
The theme is "Let the world see Tainan's Taiwanese sea bream"
2、每位參賽者需製作2種不同烹調法之“臺南台灣鯛搭酒創意餐點料理”，每份25公克，需製作6小碟（2種共12小碟），以臺灣鯛魚為主食材烹煮，不拘烹調手法、不拘冷熱食呈現（但需標示主體性），提前準備而於時間內呈現，並準備 6人份，其中3人份展示、3人份供裁判試吃。
Each participant is required to prepare two types of “Creative Tainan Tilapia Dishes Paired with Alcohol,” using different cooking methods. Each portion should be 25 grams, with 6 small servings per type (a total of 12 small dishes). Tilapia must be the main ingredient, with no restrictions on cooking method or serving temperature (hot or cold), but the main component must be clearly indicated. Dishes should be pre-prepared and presented within the allotted time. Prepare 6 portions in total—3 for display and 3 for the judges to taste.
3、參賽者須自備菜餚之瓷盤（無 Logo），應單獨擺盤，並須適合餐廳單點銷售服務。
Participants must bring their own porcelain plates (without company logos) for their dishes, which should be presented individually and suitable for the restaurant’s à la carte service.
4、須提供所展示餐點的菜名卡、簡要說明及食譜，供裁判參考。
The dish name card, brief description and recipe of the displayed meal must be provided for review reference.
5、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.
6、飯店內不得現場加熱，不提供電力，如需熱食呈現需自行於場外完成而到場擺設。
Cooking and reheating are not allowed in the hotel, and electricity is not provided. If hot food is required, it must be prepared outside the venue and set up on site..
7、呈現元素：臺南在地農漁牧食材、台灣鯛餐酒料理運用、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, the cooking application of Taiwanese sea bream, and a worldview that can bring Tainan ingredients abroad
評分標準 Judging Criteria
分類 Category 佔比 Percentage 說明 Description
1、準備工作和整齊清潔 Preparation and Cleaning 10%
所有材料準備和工作使用妥善安排，比賽前後清潔及合適的工作方法，工作時間分配及準時完成賽事。
Pre-competition preparation and post-competition cleaning. Time allocation and on-time completion.
2、正確及專業的烹調手法 Correct and professional skill of Cooking 25%
正確的基本食材處理及衛生，準備工夫需實際並能用於日常製作及避免過多的食材 廢料，必須於指定時間內完成作品，適當的烹飪方法及技巧。
Proper food handling and hygiene. Food preparation should be practical and can be used for daily life and it should avoid excessive food waste. Cooking must be done with proper cooking methods and skills and need to be completed within a specific time.
3、正常出菜時間 Normal serving time 5%
要求的時間裡準時出餐是必要的要求標準，餐期的掌握是必要的條件。
Serving food on time is a necessary requirement, and mastering the preparation period is a necessary condition
4、擺設和外觀/創新 Presentation/creativity 10%
乾淨的擺設，避免過份堆砌，需使菜餚美觀可口，迎合現代的烹調藝術。
Presentation should be clean and meet modern culinary experience.
5、口味 Taste 50%
符合餐酒料理項目題意之份量、合適的味道、恰當的調味料，於質量、口味及色彩方面，均能達到現今的營養價值及標準。
The creative dishes that match the cocktails in the competition should have the right quantity, taste and seasoning, and should meet current nutritional values and standards in terms of quality, taste and color.
備註:Remark 逾時一分鐘扣總分1分、超時5分鐘不予計分，取消比賽資格。
A total of 1 point will be deducted for one minute overtime. If the timeout exceeds 5 minutes, no points will be scored and the competition will be disqualified.
C4餐酒料理類-臺南在地食材組 Wine-Pairing Creative Dishes / Dishes Featuring Tainan Ingredients
1、主題為「讓世界看見臺南好食材」
The theme is "Let the world see Tainan's excellent agricultural, fishery and animal husbandry ingredients"
2、每位參賽者需製作2種不同烹調法之”臺南食材餐酒料理”，每份25公克，需製作6小碟(2種共12小碟），以臺南農漁牧產品為主食材烹煮，不拘烹調手法、不拘冷熱食呈現（但需標示主體性），提前準備而於時間內呈現，並準備 6人份，其中3人份展示、3人份供裁判試吃。
Each participant is required to prepare two types of “Tainan Ingredient Dishes Paired with Alcohol,” using different cooking methods. Each portion should be 25 grams, with 6 small servings per type (a total of 12 small dishes). Tainan-produced agricultural, fishery, or livestock products must be used as the main ingredients.
There are no restrictions on cooking method or serving temperature (hot or cold), but the main component must be clearly indicated. Dishes should be pre-prepared and presented within the allotted time. Prepare 6 portions in total—3 for display
and 3 for the judges to taste.
3、參賽者須自備菜餚之瓷盤（無 Logo），應單獨擺盤，並須適合餐廳單點銷售服務。
Participants must bring their own porcelain plates (without company logos) for their dishes, which should be presented individually and suitable for the restaurant’s à la carte service.
4、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.
5、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.
6、飯店內不得現場加熱，不提供電力，如需熱食呈現需自行於場外完成而到場擺設。
Cooking and reheating are not allowed in the hotel, and electricity is not provided. If hot food is required, it must be prepared outside the venue and set up on site..
7、呈現元素：臺南在地農漁牧食材、搭酒餐食運用、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, the cooking application of Taiwanese sea bream, and a worldview that can bring Tainan ingredients abroad.
評分標準 Judging Criteria
分類 Category 佔比 Percentage 說明 Description
1、準備工作和整齊清潔Preparation and Cleaning 10%
所有材料準備和工作使用妥善安排，比賽 前後清潔及合適的工作方法，工作時間分 配及準時完成賽事。
Pre- competition preparation and post-competition cleaning. Time allocation and on-time completion.
2、正確及專業的烹調手法 Correct and professional skill of Cooking 25%
正確的基本食材處理及衛生，準備工夫需實際並能用於日常製作及避免過多的食材廢料，必須於指定時間內完成作品，適當的烹飪方法及技巧。
Proper food handling and hygiene. Food preparation should be practical and can be used for daily life and it should avoid excessive food waste. Cooking must be done with proper cooking methods and skills and need to be completed within a specific time.
3、正常出菜時間Normal serving time 5%
要求的時間裡準時出餐是必要的要求標準，餐期的掌握是必要的條件。
Serving food on time is a necessary requirement, and mastering the preparation period is a necessary condition
4、擺設和外觀/創新 Presentation/creativity 10%
乾淨的擺設，避免過份堆砌，需使菜餚美觀可口，迎合現代的烹調藝術。
Presentation should be clean and meet modern culinary experience.
5、口味Taste 50%
符合餐酒料理項目題意之份量、合適的味道、恰當的調味料，於質量、口味及色彩方面，均能達到現今的營養價值及標準。
The creative dishes that match the cocktails in the competition should have the right quantity, taste and seasoning, and should meet current nutritional values and standards in terms of quality, taste and color.
備註:Remark 逾時一分鐘扣總分1分、超時5分鐘不予計分，取消比賽資格。
A total of 1 point will be deducted for one minute overtime. If the timeout exceeds 5 minutes, no points will be scored and the competition will be disqualified.
D1前菜盤靜態展示組 Appetizer
1、 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”
2、 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.
3、 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.
4、 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.
5、 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.
6、 一位參賽者只可以帶一位助手協助。
A contestant can only bring one assistant to assist.
7、 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
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%
D2主菜盤靜態展示組 Main Courses
1、 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”
2、 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.
3、 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.
4、 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
5、 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.
6、 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.
7、 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
1、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”
2、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.
3、 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.
4、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
5、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.
6、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.
7、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
1、準備和展示三(06)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 (06) different kinds of finger food. Six (06) portions for each, a total of 18 pieces.
2、一 (03)種為冷展示的熱食, 二(03)種為冷展示的冷食。 One (03) items are to be hot food items displayed cold and Two (03) items are cold food displayed cold.
3、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.
4、分配的桌面空間:寬度 90cm x 深度 90 cm。 Table space allotted: 90cm W x 90 cm D
5、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.
6、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.
7、一位參賽者只可以帶一位助手協助。 A contestant can only bring one assistant to assist.
8、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.
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%