General Information
o The Food Olympics will begin at 10 am on May 3, 2008.

o There will be 4 events total: culinary combat, food trivia, field events, and food art.

o Just after 10 am the secret ingredient list will be revealed. Teams will have 30 minutes to discuss and plan their menu before the events start.

o Teams will rotate through the events. Approximately 1.5 hr will be given for culinary combat and 30 minutes for other events. . The events should finish around 2:45 pm. A lunch and awards ceremony will follow.

o Team fees ($40) must be paid at 10 am, May 3, to Leigh Schmidt. Please make a check payable to “FSGSA.”

o Teams can consist of 4-8 team members, limit of 8 teams total.

o Team members are required to wear closed-toe shoes and hair nets while in the foods lab (kitchen).

o Team members must sign a liability waiver to participate.

Culinary Combat
o All teams will be provided with the following equipment and utensils including (at least):

cookie sheet
large bowl
flat spatula
Pyrex baking dish
small bowl
wooden spoon
cutting board

strainer
icing spreader
2 pots
rubber spatula

Kitchen-Aid stand mixers
(shared between teams)

o Each secret ingredient must be used at least once.

o Each team will be provided with a limited amount of the following standard ingredients:

Eggs
Salt
Pepper
Sugar
Flour
Butter

Oil
Cream
Lemon
Garlic
Onions
(subject to change)

o Each team will prepare at least 3 dishes (4 optional) e.g. appetizer, entrée, dessert, etc. Note that a beverage counts as one item. These must be presented as a separate serving of each for each of 3 judges.

o Teams may supply their own equipment as follows: 2 pots, 2 pans, or 1 pot and 1 pan, in addition to those provided.

o Teams may supply up to 3 other non-electric cooking utensil (e.g. muffin tin, whisk, garlic press, etc…) in addition to those provided.

o Teams must bring their own knives.

o No cell phones, PDAs or other electronic devices are allowed in the foods lab during culinary combat.

o No recipes or other written information is allowed in the foods lab during culinary combat.

o Teams will have 1.5 hr to prepare their meals and menu cards for the judges.

o Meals will be judged using a 9-point scale in 5 categories: flavor, creativity/originality, presentation, use of ingredients, and station cleanliness.

o Teams will have 15 additional minutes to clean their cooking station after presenting their meals to the judges. Station cleanliness will be judged after 15 minutes.

Contacts
For more information, contact Suvaluk Asavasanti or Theeranun Janjarasskul.