UTK MFLL DESSERT COMPETITION
RULES AND GUIDELINES
Date: Friday November 21, 2014
Time: 4:30-6:30 pm
Location: Black Cultural Center
All MFLL undergraduate and graduate students are eligible to participate.
Judging begins at 4:30 pm.
Set up begins at 2:00 pm.
Categories: Dessert
CONTEST RULES
1. One entry per language section.
2. All entries must be presented on a disposable serving dish (If you use your own dish or other personal property to present your entry, you do so at your own risk).
3. Any leftover entries will be the property of the contest and will be used for public tasting.
4. All entries must provide at least 27 servings. (8 languages have agreed to participate and each language has 3 student judges + VIP guest Coach Phillip Fulmer with his two granddaughters).
5. Entries should be identified by the name of the dessert and the country of origin (for example, Black Forest Cake from Germany).
6. Entries must be accompanied by the recipe, a photo of your group preparing the entry, and a brief description of the cultural significance of the dish. This material will be displayed next to the entry for judges and the public to see.
Note: With your permission, the recipes will be collected for distribution to the public. If you choose not to give this permission, this will not affect whether your entry will win a prize.
7. Entries will be judged by a panel of judges selected by the competition’s organizers. Judges are students from individual language sections.
8. Judges will evaluate each dessert based on:
Ø Artistic presentation and originality
Ø Taste, flavor, and texture of dessert
Ø Quality of Recipe and description
The decisions of the judges are final.
9. Individual languages will present the dessert to the judges, and serve them a small portion accompanied by a copy of the recipe.
Dessert Contest Judge's Guide
For the contest, there are three areas of judgment: artistic presentation and originality; taste, flavor, and texture; and quality of the recipe and the description. Scoring will be out of a total 15 points, which distributes 5 points to each category.
Presentation & Originality: The dessert should look appetizing, and should be creative. The plating should be clean. There should be an appropriate portion on your plate. The dessert should be, in some way, connected to the culture of the language the team represents while still being unique. The team should make the classic dessert its own in some way. If the team fulfills all of these objectives, a 5 is deserved.
Taste, Flavor, & Texture: The dessert should taste good, but it should also have the correct balance of flavor. It should not be too sweet or too savory. Make sure all the flavors are present with the recipe given to the judges. The texture of the dessert should also be taken into account. A dessert that is too hard or too soft in texture should not receive a 5.
Recipe & Description: A copy of the recipe should be available for the judges to read and understand the unique twist or ingredient each team has put into each dessert. The recipe should be easy to understand so that you could make it on your own without outside assistance. The description, which should most likely be read before eating, should pique your interest. Take the vocabulary chosen to convey the dessert into account. Does it sound appetizing or does it sound boring and plain?
RULES AND GUIDELINES
Date: Friday November 21, 2014
Time: 4:30-6:30 pm
Location: Black Cultural Center
All MFLL undergraduate and graduate students are eligible to participate.
Judging begins at 4:30 pm.
Set up begins at 2:00 pm.
Categories: Dessert
CONTEST RULES
1. One entry per language section.
2. All entries must be presented on a disposable serving dish (If you use your own dish or other personal property to present your entry, you do so at your own risk).
3. Any leftover entries will be the property of the contest and will be used for public tasting.
4. All entries must provide at least 27 servings. (8 languages have agreed to participate and each language has 3 student judges + VIP guest Coach Phillip Fulmer with his two granddaughters).
5. Entries should be identified by the name of the dessert and the country of origin (for example, Black Forest Cake from Germany).
6. Entries must be accompanied by the recipe, a photo of your group preparing the entry, and a brief description of the cultural significance of the dish. This material will be displayed next to the entry for judges and the public to see.
Note: With your permission, the recipes will be collected for distribution to the public. If you choose not to give this permission, this will not affect whether your entry will win a prize.
7. Entries will be judged by a panel of judges selected by the competition’s organizers. Judges are students from individual language sections.
8. Judges will evaluate each dessert based on:
Ø Artistic presentation and originality
Ø Taste, flavor, and texture of dessert
Ø Quality of Recipe and description
The decisions of the judges are final.
9. Individual languages will present the dessert to the judges, and serve them a small portion accompanied by a copy of the recipe.
Dessert Contest Judge's Guide
For the contest, there are three areas of judgment: artistic presentation and originality; taste, flavor, and texture; and quality of the recipe and the description. Scoring will be out of a total 15 points, which distributes 5 points to each category.
Presentation & Originality: The dessert should look appetizing, and should be creative. The plating should be clean. There should be an appropriate portion on your plate. The dessert should be, in some way, connected to the culture of the language the team represents while still being unique. The team should make the classic dessert its own in some way. If the team fulfills all of these objectives, a 5 is deserved.
Taste, Flavor, & Texture: The dessert should taste good, but it should also have the correct balance of flavor. It should not be too sweet or too savory. Make sure all the flavors are present with the recipe given to the judges. The texture of the dessert should also be taken into account. A dessert that is too hard or too soft in texture should not receive a 5.
Recipe & Description: A copy of the recipe should be available for the judges to read and understand the unique twist or ingredient each team has put into each dessert. The recipe should be easy to understand so that you could make it on your own without outside assistance. The description, which should most likely be read before eating, should pique your interest. Take the vocabulary chosen to convey the dessert into account. Does it sound appetizing or does it sound boring and plain?
