常見問題
A1翻糖蛋糕裝飾 Fondant Cake Decoration
1.作品可以連展示箱一同放到展示桌上嗎？
Can the cake be placed on the display table along with its display box?
答： 可以。
Answer: Yes, it can.
2.允許使用支架和鐵絲支撐嗎？
Are supports and wire frames allowed?
答：允許使用支撐，但不可以看到鐵絲。
Answer: Supports are allowed, but the wires should not be visible.
A2糖霜餅乾裝飾 Decorated Cookies
1.允許使用餅乾相疊來製作作品嗎？
Is it allowed to stack cookies to create the artwork?
答： 可以。
Answer: Yes, it is allowed.
2.糖霜餅乾是否可以用其他東西裝飾（如翻糖、馬林糖）？
Can royal icing cookies be decorated with other items (such as fondant or meringue)?
答： 都可以。
Answer: Yes, they can be.
3.糖霜餅乾是否一定要全部覆蓋，還是可以適當地露出餅乾體？
Do royal icing cookies need to be fully covered, or can part of the cookie be exposed?
答： 需要全部覆蓋。
Answer: They need to be fully covered.
A3創意麵包 Innovative Bread
1.麵包一定要放在盤子上嗎，還是可以直接放在桌上？
Does the bread need to be placed on a plate, or can it be placed directly on the table?
答： 需要有展布、器皿或盤子等。
Answer: It needs to be placed on a display cloth, container, or plate.
2.創意麵包有規定麵團的種類嗎？
Are there specific types of dough required for creative bread?
答： 依規章說明。
Answer: Follow the regulations as specified.
A4靜態盤式甜點 Display of Plated Desserts
1.盤式甜點有規定要放幾個嗎？
Are there regulations on how many items should be placed on the plate?
答： 需要一款主體和一個附件，並搭配醬汁及配件。
Answer: One main item and one accessory are required, along with sauce and accompaniments.
2.盤式甜點有規定高度嗎？
Is there a height requirement for plate desserts?
答： 沒有。
Answer: No, there is no height requirement.
A5創意果醬畫盤 Innovative Jam Drawing Plate
1.盤子是由大會提供嗎還是自帶？
Are plates provided by the event, or should participants bring their own?
答： 自帶。
Answer: Participants should bring their own plates.
A6創意和菓子 Innovative Wagashi
1.是否可以使用糖珠等裝飾？
Is it allowed to use decorative items like sugar pearls?
答： 建議果子要有創意。
Answer: Creativity in the sweets is encouraged.
A7現場蛋糕裝飾 On-site Cake Decoration
1.蛋糕體可以預先做好嗎？
Can the cake base be prepared in advance?
答： 可以。
Answer: Yes, it can be.
2.鮮奶油或翻糖可以事先染色嗎？
Can fresh cream or fondant be pre-colored?
答： 可以。
Answer: Yes, it can be.
3.有規定只能用鮮奶油嗎，還是可以使用翻糖來製作作品？
Is there a requirement to use only fresh cream, or can fondant be used for decorations?
答： 鮮奶油、翻糖、巧克力、杏仁膏都可以使用。
Answer: Fresh cream, fondant, chocolate, and almond paste can all be used.
4.有提供110V的電源或攪拌機嗎？
Is a 110V power source or mixer provided?
答： 沒有。
Answer: No, it is not provided.
A8造型達克瓦茲組 Modeled Dacquoise Cookies
1.每種達克瓦茲的內餡是否可以用2種以上食材混搭?
Can the filling for each dacquoise use more than two ingredients?
答: 可以，1-3種都可。
Answer: Yes. You may use 1–3 ingredients.
2.內餡是否一定要搭配奶油霜?
Does the filling have to include buttercream?
答:可以，奶油霜或其他都可，依照選手創意自由發揮。
Answer: It can, but it is not required. You may use buttercream or any other filling, according to your creativity.
B1臺南傳統喜餅組 Tainan Traditional Chinese Wedding Pastry
1.比賽的喜餅作品在餅皮和造型上有什麼規定嗎？
Are there any specific requirements for the pastry dough or shape of the wedding pastries?
答: - 酥油皮、糕漿皮產品皆可參賽。
- 造型不拘，但需符合「喜餅」的定義。
Answer: Both short crust pastry and cake batter–based pastry products are allowed.
The shape is not restricted, but it must clearly represent a wedding pastry.
B2杯子蛋糕裝飾組 Cup Cake Showpiece
1.杯子蛋糕比賽注意事項
Competition requirements for the cupcake category
答:需製作12個，需三款不同樣，每款四個作品。
Answer: Competitors must prepare 12 cupcakes in total, with three different designs, four of each design.
B3造型菠蘿麵包組 Pineapple Bun Category-Creative Styling
1.造型菠蘿裡面有需要包餡嗎？
Does the styled pineapple bun need to have filling inside?
答：不一定要包餡。
Answer: No, filling is not required.
B4烘焙常溫蛋糕組 Baking cake at room temperature
1.常溫蛋糕有哪些注意事項？
What are the requirements for shelf-stable cakes?
答: 作品均需為可以置於常溫7天以上的常溫蛋糕，表面裝飾也需常溫七日的可食用素材做裝飾。
Answer: All entries must be shelf-stable cakes that can remain at room temperature for at least 7 days. Decorations must also be made with edible materials that can last 7 days at room temperature.
繳交兩個常溫蛋糕作為評審標準，乙個展示，乙個試吃品評，兩者都需要做完整的裝飾。
Answer: Each competitor must submit two cakes for judging — one for display and one for tasting and evaluation. Both must be fully decorated.
包裝內容原料可以參酌台南元意象為主題，不限包裝盒形狀。 可以使用透明的包裝袋、放入乾燥劑，以可販售形式呈現。
Answer: Packaging design may draw inspiration from the theme of Tainan’s cultural imagery. Packaging shape is not restricted. Transparent bags and desiccants may be used, and the packaging should be presented in a market-ready style.
包裝不可出現任何店家商標名字、貼紙，違者將不予計分。
Answer: No store logos, names, or stickers are allowed on the packaging. Entries that violate this rule will not receive a score.
B5造型馬卡龍組 Creative Macaroon Set
1. 馬卡龍尺寸大小有特別限定嗎？
Is there any specific size requirement for the macarons?
答： 尺寸沒有特別限定，您可以根據主題自由調整大小。
Answer: There is no specific size requirement; you can adjust the size based on your chosen theme.
2. 馬卡龍造型有特別限定嗎？
Is there any specific shape requirement for the macarons?
答： 造型不拘於傳統圓形，您可以進行多樣化設計和變化。
Answer: The shape is not limited to the traditional round form; you can explore various designs and variations.
3. 馬卡龍顏色是否有限定？
Is there any color restriction for the macarons?
答： 色彩沒有特別限制，您可以根據主題自由選擇適合的配色。
Answer: There are no specific color restrictions; you are free to choose colors that align with your theme.
4. 馬卡龍表面裝飾是否有限制？
Are there any limitations on surface decorations for the macarons?
答： 馬卡龍表面可以進行繪畫或裝飾，不受傳統造型限制，允許創新設計。
Answer: You can paint or decorate the surface of the macarons, breaking away from traditional design limitations and embracing creativity.
5. 是否可以使用非食材（如紙或非可食用裝飾品）來進行裝飾，還是所有元素必須可食用？
Can non-edible materials (like paper or non-edible decorations) be used, or must all elements be edible?
答： 馬卡龍的本體及所有裝飾必須完全可食用，不允許使用非食材作為裝飾。
Answer: The entire macaron, including all decorations, must be completely edible. Non-edible materials are not allowed.
B6果凍花組-花藝組Jelly Flower Set - Floral Art Category / B7果凍花組-創意組Jelly Flower
1.果凍花的成份是什麼？是天然的嗎？
What are the ingredients of jelly flowers? Are they natural?
答： 幾乎都是天然的，譬如說有吉利丁、海藻粉，還有一般坊間買得到的各種果凍粉，都可以拿來製作果凍花。
Answer: They are almost entirely natural, including ingredients like gelatin, seaweed powder, and various commercially available jelly powders.
2.果凍花裡面的造型和花是用什麼工具做出來的？
What are the ingredients of jelly flowers? Are they natural?
答： 工具是用耐腐蝕耐熱針筒，加上醫療用的18針和專業果凍花的花片針（不鏽鋼材質）。雕刻刀、食用色素筆等工具也能用來製作果凍花，呈現完美作品。
Answer: The tools include corrosion-resistant and heat-resistant syringes, medical-grade 18-gauge needles, and specialized stainless steel petal needles for jelly flowers. Carving knives, edible color pens, and other tools can also be used to create perfect jelly flower designs.
3.果凍花裡的美麗顏色是什麼成分製作出來的？
What ingredients are used to achieve the beautiful colors in jelly flowers?
答： 一般分為兩種：一種是完全天然的蔬果汁，另一種是食品級烘焙用的食用色素。
Answer: There are generally two types: completely natural fruit and vegetable juices, and food-grade edible colors used in baking.
4.果凍花的圖案要如何呈現？從哪裡開始製作？
How are the patterns on jelly flowers created? Where should you start?
答： 依每個人喜歡的造型和圖片，例如卡通圖案和人物，將其雕刻或畫在果凍上，再由老師技術指導完成作品。
Answer: Patterns are created based on the desired shape and image, such as cartoon designs or characters, which are then carved or painted onto the jelly. The final product is completed with guidance from an instructor.
5.果凍花的保存期限及最佳賞味期？
What is the shelf life and best tasting period for jelly flowers?
答： 果凍花蛋糕製作後，冷藏可保存七天，最佳賞味期為製作好的前三天。
Answer: After making a jelly flower cake, it can be refrigerated for up to seven days. The best tasting period is within the first three days after production.
6.果凍花的工具和課程去哪裡購買和學習？
Where can you buy tools and take courses for learning jelly flowers?
答： 果凍花教學老師通常會提供工具，或上網搜尋購買。課程可於各社區大學、勞動部職業技能班、救國團等處學習，或請教專業技能老師。
Answer: Jelly flower instructors often provide the tools, or you can search online to purchase them. Courses are available at community colleges, vocational training programs from the Ministry of Labor, and organizations like the National Salvation Corps, or you can consult with professional skill teachers.
7.果凍花有分初級班和進階班嗎？難易度如何？
Are there beginner and advanced classes for jelly flowers? What is the difficulty level?
答： 果凍花蛋糕初階班主要製作單朵花藝造型，進階班則使用18針製作動物毛髮、畫圖或雕刻。
Answer: Beginner classes focus on creating single flower designs, while advanced classes use 18-gauge needles to create animal fur, draw patterns, or carve more complex designs.
8.學習果凍花有年齡限制嗎？
Is there an age limit for learning jelly flowers?
答： 沒有年齡限制，但12歲以下孩童需大人陪伴。
Answer: There is no age limit, but children under 12 must be accompanied by an adult.
9.學習果凍花的發展性及對學習者的幫助？
What are the developmental prospects of learning jelly flowers, and how does it benefit learners?
答： 果凍花適合臺灣氣候，天然且無負擔，依個人口味訂製，適合推廣教學，能讓二度就業者或跨領域者增加收入。
Answer: Jelly flowers are suitable for Taiwan's climate, are natural and low-maintenance, and can be customized to individual tastes. They are ideal for promotion and teaching, and can help increase income for those seeking re-employment or working in different fields.
10.果凍花的製作時間及市場價格？
How long does it take to make jelly flowers, and what is the market price?
答： 初學者製作一個8吋作品需2～4小時，市場價格在750元～1800元之間。
Answer: Beginners typically need 2 to 4 hours to create an 8-inch piece. Market prices range from 750 to 1800 TWD.
B8 現場動態蔬果雕刻組live-Fruits & Vegetable Carving
1.展示作品高度是多少？
What is the height requirement for the display?
答： 依規章說明。
Answer: Follow the regulations as specified.
2.允許使用支架和鐵絲支撐嗎？
Are supports and wire frames allowed?
答： 允許使用支撐，但不可以看到鐵絲。
Answer: Supports are allowed, but the wires should not be visible.
B9咖啡飲調組Coffee Beverage
1.咖啡飲調的咖啡萃取方式為何?
What is the coffee extraction method for coffee drinks?
答: 須使用一款咖啡豆製作飲品,咖啡豆無限制國家(產區)、品種、處理法及萃取方式,咖啡豆必須為單品豆,不可進行混豆及調配,必須現場萃取,萃取方式不限。
Answer: Designated Ingredients: A coffee bean must be used to make a drink, with no restrictions on the country (region), variety, processing method, or extraction method. The coffee beans must not be mixed or blended and must be extracted on-site.
２.一定要使用臺南在地農產品嗎
Do we have to use local agricultural products from Tainan?
答: 配方中至少使用一種來自臺南在地新鮮之水果,不接受使用市售果汁及調和果汁。
Answer: The formula uses at least one fresh fruit from Tainan, and does not accept
commercially available juices or blended juices
3.咖啡調飲允許使用酒精類產品嗎?
Is the use of alcoholic products allowed in coffee mixing?
答:禁用食材:酒精、酒類萃取物、酒類副產品、未符合食品安全之材料或法規禁用之材料。如有違反者,將被判定失格。(於賽前檢查參賽材料)
Answer: Prohibited ingredients: alcohol, alcohol extracts, alcohol by-products,
materials that do not meet food safety standards, or materials prohibited byregulations. If there are violators, will be deemed ineligible. (Check the
competition materials before the event)
B10咖啡立體雕花組 3D Latte Art Sculpted Beverage Category
1.咖啡立體雕花有指定乳品品牌嗎?
Is there a specific dairy brand for coffee 3D latte art?
答: 沒有指定乳品品牌但是禁止使用鮮奶油、蛋白粉(霜)及不可食用裝飾物
Answer: No dairy brand specified but Whipped cream, egg white powder (meringue), and inedible decorations are prohibited.
2.咖啡立體雕花有指定咖啡品種與廠牌嗎
Is there a specific coffee variety and brand for 3D coffee art?
答: 沒有指定咖啡品種與廠牌，飲品種類:基底可使用熱紅茶或熱咖啡。
Answer: No specific coffee variety or brand specified. Beverage base must be either hot black tea or hot coffee.
3.打發奶泡機可以自備嗎?
Can I bring my own milk frother?
答: 可以，但是要注意機器的電容補可以負載，大會只提供110v的延長線插座
Answer: Allow to bring your own, but be aware that the machine's capacitor supplement can be loaded; the conference only provides 110v extension cord sockets.
C1無酒精傳統調飲組 Non-Alcoholic Traditional
Beverage Category / C2 傳統調酒 Traditional Cocktail Category
1.無酒精傳統調飲的指定產品為何?
What are the designated products for traditional non-alcoholic beverages?
答: 指定產品為:南非博士茶。
Answer: Designated products include: South African Rooibos Tea.
2.所使用的食用花、香草是否要處理過?
Do the edible flowers and herbs used need to be processed?
答: 若是有經過特殊烹調及調味需要在配方上特別註明製作過程，若只是用原食材來增香裝飾則需要清洗
Answer: If there are special cooking and seasoning methods, the production process needs to be specifically noted in the recipe. If it's just using the original ingredients for flavor enhancement and decoration, then they need to be cleaned.
3.裝飾用的花草有指定嗎?
Are there any specifications for the decorative flowers and plants?
答: 裝飾用的花也都一定要用可食用性的花草。
Answer: Decorative flowers must be of edible grade.
4.糖漿與果泥有指定品牌嗎?
Are there specific brands for syrup and fruit puree?
答: 沒有指定品牌
Answer: No specific brand specified
C3 餐酒料理組-台灣鯛 Wine-Pairing Creative Dishes - Tainan Tilapia / C4餐酒料理組-台南食材Wine-Pairing Creative Dishes - Dishes Featuring Tainan Ingredients
1:選手展示區域桌子尺寸是多少?
What are the table dimensions for the contestant display area?
A: 項目C3、C4、D1、D2、D3 用IBM桌（180 x 45公分），一桌分兩組，每人用半桌， 所以選手的展示區域是90 x 45公分
項目D4 用BQT桌（180 x 75公分），一桌分兩組，每人用半桌， 所以選手的展示區域是90 x 75公分
A: For categories C3, C4, D1, D2, D3, IBM tables (180 × 45 cm) will be used. Each table is shared by two contestants, with each contestant allocated half a table (90 × 45 cm).
For category D4, BQT tables (180 × 75 cm) will be used. Each table is shared by two contestants, with each contestant allocated half a table (90 × 75 cm).
2:請問桌巾要自備嗎?
Do contestants need to bring their own tablecloths?
A:選手各自展示區域範圍內，建議選手各自準備裝飾 因為不能確定到時飯店會不會有鋪上基本ibm桌巾 所以建議各位選手，以自己能掌握的方式，佈置個人的展台
Ans: Within each contestant’s allocated display area, it is recommended that contestants prepare their own decorations. Since it cannot be guaranteed whether the hotel will provide standard IBM tablecloths, contestants are advised to arrange their display tables in a way they can fully control, including bringing their own table coverings if needed.
3: 菜卡有指定樣板嗎?
Is there a designated template for the menu cards?
A:菜卡部分，大會沒有指定模板。
No, the organizer has not specified any template for the menu cards.
4: C3、C4有指定酒嗎？還是可以選擇自己想要搭的酒去？
For Categories C3 and C4, is there a designated type of alcohol? Or can we choose the alcohol we want to pair with the dishes?
A:此兩組的比賽重點是［下酒"菜"］ 預設您要呈現、設計適合下酒的菜餚，而不是真正要準備酒，著重的是（餐）! 因為市府旨在要推廣台南食材，以及流行的餐酒館業別， 設計可以讓此類型餐飲以及有烹飪興趣的素人，都能參與的賽事， 並且放寬要求、更改原本設定， 希望讓一般市民、素人，不會因為嚴苛的正規比賽要求而不敢來比賽， 所以市府才會一直在調整規章
The main focus of these two categories is on “dishes that pair with alcohol”, not on the alcohol itself. The idea is that you should design and present dishes suitable for pairing with alcohol, but you are not required to actually prepare or provide alcohol. The emphasis is on the food.
The purpose of the city government is to promote Tainan’s local ingredients and the dining trend of bistros and gastropubs. Therefore, the competition is designed so that both professionals and cooking enthusiasts can participate. The requirements have been relaxed compared to traditional competition formats, to encourage more citizens and amateur cooks to take part without feeling intimidated by overly strict rules. This is why the regulations have been continuously adjusted.
5: 場外加熱是現場完全沒有設備，如果要出的熱食自行保溫帶到現場嗎？
For off-site heating, does it mean that there will be no equipment available at the venue? If we want to serve hot dishes, do we need to bring them pre-heated and keep them warm ourselves?
A:飯店內沒有辦法加熱
There will be no heating equipment provided at the hotel.
6:展示品上膠，是現場提供食品膠嗎？
For applying edible glue on display items, will edible glue be provided on site?
A:現場沒有提供食用膠。
熱菜冷展示，以事先製作菜品並上膠，可到現場成品展示， 關於冷展項目可參考之前我發的影片 https://youtu.be/1Y32JUPi1lw?si=PORE8Rd1gHtYDpOI
Edible glue will not be provided on site.
For hot dishes presented in a cold display, the dishes should be prepared in advance and coated with edible glue, then brought to the venue for display. For cold display categories, please refer to the video I shared earlier: https://youtu.be/1Y32JUPi1lw?si=PORE8Rd1gHtYDpOI
7: C3 & C4 是否照原先比賽規章內說明，試吃不用上，展示現場要上呢？
For C3 & C4, should we follow the original competition rules — meaning that tasting portions do not require edible glue, but the displayed items at the venue must be coated with it?
A:經市府要求並修改後的新規章規定， C3、C4組不用試吃品評，"但市府擔心餐點腐敗有異味，所以需要上膠防腐"， 但此兩組不以上膠技巧為評分基準。
According to the revised rules required by the City Government, categories C3 and C4 do not include tasting evaluations. However, since the City Government is concerned about food spoilage and odors, dishes must be coated with edible glue for preservation. Please note that the use of edible glue will not be a scoring criterion for these two categories.
8: 大概整個烹調展示總共時間60分鐘而已嗎？
Is the total cooking and display time only 60 minutes?
A:飯店內不能加熱，而規章的擺設60分鐘是展示時間， 第60分鐘選手離場，請自行安排調配時間
Since heating is not allowed inside the hotel, the 60 minutes specified in the rules refers to the display setup time. Contestants must leave at the 60-minute mark. Please manage and allocate your own time accordingly.
9: 場外加熱的話那麼是在哪個地方離展示區多遠？
For off-site heating, where would it be located and how far is it from the display area?
A:飯店內不能明火、也不能提供電源加熱，所以飯店沒辦法準備加熱相關的協助
Open flames and electrical heating are not permitted inside the hotel, so the hotel is unable to provide any heating facilities or related assistance.
10: C3、C4用當地釀酒來搭酒
For categories C3 and C4, should we pair the dishes with local wines?
A:此兩組的比賽重點是［下酒"菜"］設計適合下酒的菜餚，而不是真正要準備酒，請選手著重的是（餐）
The main focus of these two categories is on designing dishes that pair well with alcohol, not on actually preparing or providing the alcohol itself. Contestants should focus on the food.
D1~D4組的比賽重點
Highlights of the D1~D4 Group Competitions
A:靜態展示DISPLAY屬於國際賽事類別，有一定的標準以及規範。 主要評比會以餐點設計、料理技法、餐點合理性，以及相當重要的上膠技法。
假設選手您在高檔的Fine Dining、米其林星級餐廳就業擔任主廚， 勢必會如何慎重呈現前菜、主菜等，以達到一個套餐能賣到有價值、有品味， 能將餐點賣到較高的餐標。
並且運用薄而透亮的食用膠，包覆在比賽餐點上，呈現防腐、完整表現出餐點外貌， 彷彿跟星級餐點一樣令人食慾大開的出餐菜餚。
A: Static Display is categorized under international competitions and follows specific standards and regulations. The main evaluation criteria focus on dish design, culinary techniques, dish coherence, and most importantly, the technique of applying edible gelatin ("glazing").
Imagine you, as a competitor, are the head chef at a high-end fine dining or Michelin-starred restaurant — you would carefully present the appetizer, main course, and more to create a set menu that reflects value, sophistication, and a premium dining standard.
Additionally, by using a thin, translucent layer of edible gelatin, dishes are coated to preserve their appearance and freshness, fully showcasing their visual appeal. This technique results in a presentation as appetizing and visually stunning as that of a Michelin-star dish.
1:選手展示區域桌子尺寸是多少?
What are the table dimensions for the contestant display area?
A: 項目C3、C4、D1、D2、D3 用IBM桌（180 x 45公分），一桌分兩組，每人用半桌， 所以選手的展示區域是90 x 45公分
項目D4 用BQT桌（180 x 75公分），一桌分兩組，每人用半桌， 所以選手的展示區域是90 x 75公分
A: For categories C3, C4, D1, D2, D3, IBM tables (180 × 45 cm) will be used. Each table is shared by two contestants, with each contestant allocated half a table (90 × 45 cm).
For category D4, BQT tables (180 × 75 cm) will be used. Each table is shared by two contestants, with each contestant allocated half a table (90 × 75 cm).
2:請問桌巾要自備嗎?
Do contestants need to bring their own tablecloths?
A:選手各自展示區域範圍內，建議選手各自準備裝飾 因為不能確定到時飯店會不會有鋪上基本ibm桌巾 所以建議各位選手，以自己能掌握的方式，佈置個人的展台
Ans: Within each contestant’s allocated display area, it is recommended that contestants prepare their own decorations. Since it cannot be guaranteed whether the hotel will provide standard IBM tablecloths, contestants are advised to arrange their display tables in a way they can fully control, including bringing their own table coverings if needed.
3:展示品上膠，是現場提供食品膠嗎？
For applying edible glue on display items, will edible glue be provided on site?
A:現場沒有提供食用膠。
熱菜冷展示，以事先製作菜品並上膠，可到現場成品展示， 關於冷展項目可參考之前我發的影片 https://youtu.be/1Y32JUPi1lw?si=PORE8Rd1gHtYDpOI
Edible glue will not be provided on site.
For hot dishes presented in a cold display, the dishes should be prepared in advance and coated with edible glue, then brought to the venue for display. For cold display categories, please refer to the video I shared earlier: https://youtu.be/1Y32JUPi1lw?si=PORE8Rd1gHtYDpOI
4: 大概整個烹調展示總共時間60分鐘而已嗎？
Is the total cooking and display time only 60 minutes?
A:飯店內不能加熱，而規章的擺設60分鐘是展示時間， 第60分鐘選手離場，請自行安排調配時間
Since heating is not allowed inside the hotel, the 60 minutes specified in the rules refers to the display setup time. Contestants must leave at the 60-minute mark. Please manage and allocate your own time accordingly.
D1前菜盤靜態展示組Appetizer
1.前菜盤是否只限定28公分的盤子？
Is the appetizer plate limited to only 28 cm plates?
答： 盤子大小僅供參考，但必須符合個人份開胃前菜使用的盛盤器皿。
Answer: The plate size is just a reference, but it must be appropriate for serving an individual portion of the appetizer.
2.前菜是做兩盤海鮮一盤蔬食嗎？
Should the appetizer consist of two seafood dishes and one vegetable dish?
答： 開胃前菜盤以一人份呈現，一個盤子中有三個餐點元素，包含兩種海鮮類及一種蔬食類。
Answer: The appetizer plate is presented as an individual portion, with one plate containing three elements: two seafood items and one vegetable item.
3.前菜有限定冷或熱嗎？
Is there a requirement for the appetizer to be served cold or hot?
答： 不拘限冷前菜或熱前菜，但必須是適合個人份開胃前菜的份量大小，且口味協調、主題明確。
Answer: There is no restriction on serving cold or hot appetizers, but it must be in an appropriate portion size for an individual appetizer, with well-balanced flavors and a clear theme.
D2主菜盤靜態展示組Main Courses
1.主菜只需展示一盤嗎？
Is it only necessary to present one plate for the main course?
答： 本活動以推廣在地食材、臺南文化、永續生態，並延伸到料理國際化，故希望讓更多人投入參與，以個人一人組，並展示一盤，希望大家多多報名本大賽之其他類別以及其他品項，期望多人多認同活動進而達到推廣的效應。
Answer: This event aims to promote local ingredients, Tainan culture, and sustainable ecology, extending to the internationalization of cuisine. Therefore, we hope to encourage more participation. Each contestant will compete as an individual and present one plate. We encourage everyone to sign up for other categories and dishes in the competition to achieve broader recognition and promotion.
2.展示的範圍是90x45公分的桌子嗎？
Is the display area limited to a 90x45 cm table?
答： 以一張180公分*45公分的會議桌，一桌分成兩組展示。
展台的擺設並不計分，但如在裁判評分之後，想要推廣自家餐廳的品牌露出，是允許可行的，故有預留空間讓想要推廣選手為之。
Answer: A 180 cm x 45 cm conference table will be used, with two groups sharing one table for the display. The arrangement of the display will not be scored, but after the judges' evaluation, participants who wish to promote their restaurant brand are allowed to do so. Space has been reserved for contestants who want to promote their brand.
3.主菜有限制肉類、家禽或海鮮類嗎？
Are there restrictions on using meat, poultry, or seafood for the main course?
答： 本旨以推廣臺南在地農漁畜牧產品為意，希望大家不分是否職業組、學生組、產銷業者或一般喜愛料理的民眾都能踴躍參與競賽，故放寬難度，希望以個人想法呈現您心中的料理。但須以賽事規章之符合題意、評分標準的料理為主，分數界定皆在評分標準中而論，需體現烹調與上膠技法、符合能營業販售，以及讓臺南農漁畜牧產業、永續農業與漁業走向國際舞台等概念設計餐點。
Answer: The purpose is to promote Tainan's local agricultural, fishing, and livestock products. We hope that regardless of whether you are a professional, a student, a producer, or a cooking enthusiast, everyone will actively participate in the competition. The difficulty level has been relaxed to allow participants to present a dish that reflects their own ideas. However, the dish must align with the event's theme and scoring criteria. Scoring will be based on these standards and should demonstrate cooking techniques, presentation, and be suitable for commercial sale. The dish should also reflect concepts such as promoting Tainan’s agriculture, fishing, and livestock industries, as well as sustainable agriculture and fisheries, bringing them to the international stage.
4.請問是否需要蔬菜、澱粉與醬汁
Are vegetables, starch, and sauce required?
答:主菜盤皆需搭配適量蔬菜、澱粉與醬汁，符合一人份主菜盤之比例
Answer: Each main course plate must include an appropriate portion of vegetables, starch, and sauce, in proportion to a single serving of the main dish.
D3 異國料理展示組 International Cuisine
1.請問何謂異國料理?
What is exotic cuisine?
答:異國料理泛指中式烹調手法以外料理手法(但須在食譜中標示呈現風格)，例如泰式、韓式、越式、日式、義式等等，在食譜的菜名中備註，例如"酸辣台灣鯛魚丁(泰式)"
Answer: Exotic cuisine generally refers to cooking methods other than Chinese (but the style of presentation must be indicated in the recipe), such as Thai, Korean, Vietnamese, Japanese, Italian, etc., and should be noted in the recipe name, such as "Spicy and Sour Taiwanese Snapper (Thai Style)"
2.請問是否需要蔬菜、澱粉與醬汁
Are vegetables, starch, and sauce required?
答: 主菜盤皆需搭配適量蔬菜、澱粉與醬汁，符合一人份主菜盤之比例
Answer: Each main course plate must include an appropriate portion of vegetables, starch, and sauce, in proportion to a single serving of the main dish.
D4手指小食靜態展示組Six Types of Finger Food
1.請問展示的檯面多大?
答: 分配的桌面空間:寬度 90cm x 深度 90 cm 。 Answer: Table space allotted: 90cm W x 90 cm D
2.是否有指定食材?
Are there any mandatory or designated ingredients?
答: 本次賽事以台南元素為主，評分將以符合台南意象為主題性，呈現元素如，臺南在地食材、永續生態概念、能將臺南美食帶到國外的世界觀。
Answer: This competition focuses on Tainan elements, and the scoring will be based on the theme of Tainan's image, presenting elements such as local Tainan ingredients, sustainable ecological concepts, and a worldview that can bring Tainan cuisine to foreign countries.
3.請問「手指小食」靜態比賽
比賽大概流程會是我們製作成品直接現場擺盤組裝對嗎？架設一個展台這樣的概念？
For the “Finger Food” static competition, is the general process that we prepare the finished products in advance and then assemble and plate them on-site? Is it like setting up a display stand?
答: 靜態冷展類就是以事先製作規章規定的的菜品成品，藉由上食用膠達到保護、展示作用。現場僅做成品擺設、不做口味品評，依照規章的規定、數量，去做盛盤、展台擺設
Answer: For the static cold display category, competitors must prepare the dishes in advance according to the competition rules. The finished items are displayed and protected using edible gelatin. On-site, competitors will only arrange and plate the prepared items for display — no tasting or flavor evaluation will be conducted. Plating and display setup must follow the competition’s regulations and required quantities.
4.關於食材使用，因看簡章並無特別標註，不需要特別使用肉類或魚貨類對嗎？
Regarding ingredient usage — since the competition guide does not specify, does this mean we are not required to use meat or fish?
答: 本次賽事以台南元素為主，評分將以符合台南意象為主題性，呈現元素如，臺南在地食材、永續生態概念、能將臺南美食帶到國外的世界觀。
Answer: This competition focuses on Tainan elements, and the scoring will be based on the theme of Tainan's image, presenting elements such as local Tainan ingredients, sustainable ecological concepts, and a worldview that can bring Tainan cuisine to foreign countries.
