1. Activity name
Show kitchen god contest
Second, the purpose of the activity
Carry forward the food culture and show the elegance of community residents.
Third, the background of the incident
In order to further create a civilized and harmonious living environment for studying abroad, enrich the amateur cultural life of community residents, improve their practical ability and cultivate the spirit of unity and cooperation among community residents, the second "Chef God Competition" will officially kick off.
IV. Purpose of the activity
(1) Through this activity, promote food health and food culture, and let community residents learn to eat healthily while organizing cooking activities;
(2) Through this activity, the company residents' practical ability will be exercised, the life of community residents will be enriched, and a good living and learning atmosphere will be created.
Verb (abbreviation for verb) Activity time and place
Registration time: 20 years, 65438+1 October 24th-165438+1October1.
Preparation time of the activity: 20 years165438+10.3.
Competition time: 20 years, 1 1.3, 18: 00, officially started.
Venue: Community Square
Six, object-oriented
All the residents of the community
Seven. Activity flow:
(1) Registration work
In this competition, the participating residents form their own teams in the community, regardless of gender, with 2 people in each team. Teams with less than 10 can form teams freely. During the period of1October 24th-10/October 65,438+06,5438+0, teams are requested to mail to the community to register for studying abroad, including: players and dishes.
(2) Referee
Leaders from all walks of life and public comment departments will be invited to judge.
(3) Material preparation
Please prepare the required materials for each team, and the workshop section will reimburse each team's expenses for 70 yuan (70 yuan's expenses include two dishes and at least one piece of meat).
We will prepare common materials for you: oil, salt, vinegar, sauce, soy sauce, sugar, cooking wine, aniseed, pepper, onion, ginger, garlic, starch, sesame oil, plates, knives, colander and so on. If you need anything else, please contact us in time.
(4) the final of the event
1, the relevant staff arrived at the competition site one hour in advance and inspected the equipment, facilities and raw material preparation used in the competition. , to ensure the normal progress of the game;
2. The jury arrived at the competition site ten minutes in advance to check the contestants' information and food introduction;
3. The contestants arrive at the competition site 20 minutes in advance, wash their hands, tidy up their clothes and make good preparations before the competition;
4. Time starts after the official start of the competition, and each dish is limited to 20 minutes;
5. After the dishes are ready, the players should briefly introduce the dishes on the spot;
6, the jury comprehensive score, and publicity on the spot, and written records of its flavor, characteristics, nutritional value, plus points, etc. ;
Eight, scoring rules:
The overall aesthetic feeling of the work is 30 points, the taste of the work is 60 points, and the time control is 10.
Nine. award ceremony
According to the final result, the first prize 1 name, 2 second prizes, 3 third prizes and several other prizes will be awarded. For details, please notify by email according to the registration:
First prize 150 yuan, second prize 100 Yuan, third prize 50 yuan Memorial Award.
The winners will be presented by the awarding guests.
Cooking competition planning II. Theme: Carry forward China food culture and advocate healthy food fashion.
2. Activity background: bloom is warm in spring in May, and everything is revived, which is the season of keeping healthy and strengthening the spleen. Under the wave of "striving for Excellence", the exemplary leading role of cadres is not only verbal, but also practical. Through this "master-apprentice" cooking competition, we will promote the healthy eating trend of the whole school through the cooking competition. The Chinese nation's food culture will cross the Yangtze River and the Yellow River, and the north and the south will gather at a table to enjoy a wonderful food feast.
Third, the purpose of the activity: strengthen the direct contact between the canteen and the students, improve the students' practical operation ability, and provide a platform for students to exercise and show themselves. Through the cooking competition, students from different regions can communicate with each other and learn from each other on this platform, and finally write a hymn of a gourmet feast.
Four. Activity time: May, 20081April-May 29th.
5. Organizers: Guangxi University Catering Management Service Center and Guangxi University Student Committee.
6. Organizer: Guangxi University Student Catering Management Committee
Seven. Activities:
1. "Walk into the canteen" link
2. "Mentoring" link
3. "Cooking Competition" link
Get ready.
Activity promotion: 1. Set up exhibition boards in front of Bihu Garden, Dongyuan Garden, Cuiyuan Garden, Xiyuan Garden and Nanyuan Garden restaurants for publicity.
2. Silent in the rain, advertisements are set up on the website of Empty Valley School, and activities are set up on the website of Empty Valley School.
3, the use of "Campus Diet" for publicity.
4. Set up a publicity point in front of 6b Little Square and Dongyi Canteen, and distribute leaflets.
5. Apply for electronic screen publicity of Chongzuo Bridge.
Registration method: the cooking contest is a series of activities, and the contestants participate in the above sub-activities at the same time.
1. Students should register in the College Life Department of our college, and each college is limited to two players (one department member and one freshman) to form a college team. (Note: The list should be distributed in the following ways: Theme: The 3rd Food Culture Festival, institutions and entries (name, contact information, grade, and whether they are members of the department), which should be sent to the mailbox of the Youth League Management Committee before May 14).
2. All college teams are divided into 8 groups, with 2-3 teams as a group and randomly grouped. Each student team was assigned to 8 canteens (Nanyuan, Chunhuayuan, Qiushiyuan, Cuiyuan, Dongyuan, Bihuyuan, Shuita Restaurant and Dongsan Canteen), numbered 1-8.
3. Each canteen will send 1-2 canteen chefs to cooperate with the corresponding student teams. By entering the canteen, they became familiar with the operation of the canteen. In the "mentoring" session, the chef in the canteen taught the cooking skills to the cooperative student team, and finally eight teams held a cooking competition.
Cooking Competition Planning 3 I. Theme: "Sweet and sour, taste life" college cooking competition.
Second, the purpose of the activity:
This competition is a rich competition with entertainment, knowledge and skill, focusing on the connotation of "cooking culture" and increasing exchanges among college students. It aims to show each college student's personal style and enrich their spare time life.
Three. Time and place of activity:
Time: August 7th (165438+ 0: 00 am)
Venue: University Student Single Apartment Building
Four. Organizer: Youth League Committee
Verb (abbreviation for verb) Competition content:
1. The dishes in this competition are one meat and one vegetable, or both. The content is free for participants.
2. The operation time of the two dishes is * * * 20 minutes, and the judges will score immediately after tasting.
(Washing vegetables and cutting vegetables, material preparation is not included in the operation time)
3. The equipment and tableware of the competition are all prepared by the contestants themselves, and the materials are also prepared by themselves.
4, each dish must be named after a poem or word, and make appropriate explanations.
The competition steps of intransitive verbs:
1, the total * * * is divided into four groups:
Group A: Luolianhe, Reggie and Xie Mian.
Group B: Wu Dexiao, Ye Shanshan and Liu Zhihong.
Group C: Lian Meimei, Chen Shaojian and Shi Yujie.
The red name is the team leader. Before the game, say the team name and slogan.
2. The materials and corresponding ingredients shall be prepared by the team members one day before the competition (before 1 1, the team members shall arrange the main venue and prepare the induction cooker and other electrical equipment).
3. The competition materials and corresponding ingredients are prepared by the players themselves.
On the day of the competition, the members of the four groups were divided into two groups and decided by drawing lots. The location is temporarily at 25#60 1 602. The game is timed by the referee: the dishes are finished in 20 minutes. After 20 minutes, if the cooking is not finished, deduct 1 minute for every extension of 10 second. After the competition, the judges will score points, and the first, second and third place and encouragement prizes will be awarded according to the scores.
5. After that, they will receive the prizes separately. After the competition, members will taste the cooked dishes together.
Seven, scoring criteria:
The score of dishes is 100, with the principle of "color, shape, taste and name", accounting for 25 points each. The operation time of each dish is calculated independently, and points will be deducted for overtime, and 1 minute will be deducted every 10 second.
1, color: bright colors, pleasing to the eye, ornamental and eye-catching.
2. Form: It requires certain formal beauty, clean utensils and pleasing collocation.
3. Taste: It requires five flavors to be harmonized, and it has certain characteristics according to the seasonal characteristics and the concept of health care. Please take summer health as the theme (dishes with local characteristics, we will ask the participating teams to introduce them)
4. Name: The poems required to be named must have words commensurate with the color, shape and taste of the dishes, and the content is healthy, elegant and popular.
(Note: Scoring rules: Remove one highest score and one lowest score, and the remaining score is the average score of this group. )
Eight, the review team members:
Lu Yanchuan, head of the Youth League Committee and member of the Youth League Committee (except those who participated in the competition)
Nine, award setting:
One team champion, one runner-up and one third runner-up;
Personal Best Humor Award, Best Image Award, Best Cooking Award.
Cooking Competition Planning 4 I. Theme: Looking for Delicious Taste on the Tip of the Tongue-Campus Cooking Competition
Second, the purpose of the activity:
By planning and holding this cooking competition, I hope to exercise the practical ability and practical ability of community residents, cultivate their interest in cooking and life, and enrich their lives; At the same time, strengthen community residents' understanding of cooking and provide a stage for community residents who like cooking and have cooking expertise; Strengthen the understanding between residents in different communities through hometown cooking, and understand the eating habits in different places in order to communicate better; Show the demeanor of community residents in southern Hunan, carry forward the passion and tension of community residents, and eat friends; I hope this activity can exercise the team ability of residents. In addition, some cooking knowledge will be interspersed in the cooking competition, so that community residents can learn to cook while eating delicious and nutritious food.
Three. Time and place of activity
It is expected to be held on March 23 or 24 (depending on the registration situation, it will be held two days later if the number of applicants is large), and the location is to be determined.
Four. Contents and requirements of the competition
A group of less than three people, each group of community residents have their own division of labor. Each group must have a commentator who is responsible for answering and explaining the design theme of the competition. Players bring their own materials and corresponding cookers.
Verb (abbreviation for verb) task arrangement
1. The Publicity Section is responsible for drawing and posting posters;
2. The Ministry extracts the application form, the list of judges and the evaluation standard table of judges;
3. Organization section, responsible for organizing early registration;
4. Community neighborhood committees and civilized supervision departments shall assist subdistrict offices to do a good job in post-games health.
Activity process of intransitive verbs
1. Arrange the players in place and maintain the order of the on-site competition. Players compete in their own venues and complete the competition.
2. After the entries are completed, report to the judges, and the contestants will hand over the dishes to the judges for evaluation.
3. Each group chooses a representative to be a commentator, who is mainly responsible for introducing the characteristics of the dishes in this group, canvassing the judges, and then the judges score.
Seven. Interactive link
1. Residents can visit the cooking process in an orderly manner.
2. Ask questions to the audience, randomly select the lucky audience, reward those who answer correctly, and let them taste a dish.
Eight, matters needing attention
1. Each group of players must complete the task within 20-25 minutes;
2. Players must prepare their own materials and bowls;
3. Pay attention to the safety of electricity and food during the activities, so as not to cause unnecessary accidents;
3. After the game, clean up in time to keep the venue clean.
Nine, the scoring standard
1. Professional evaluation: professional appearance, neat dress, standardized household appliance operation, novel design and creativity. (10)
2. Time: when cooking, operate safely. (10)
3. Material: fresh and delicious. (10)
4. Technology: Skillful knife cutter and neat vegetable cutting. (10)
5. Color and fragrance: It has certain aesthetic value and delicious taste. (20 points)
6. Nutritional value: healthy and reasonable. (10)
7. Hygiene: personal hygiene, food hygiene and venue hygiene after the Games. (10)
8. Name of the dish: related to the main course material but unique and creative. (10)
9. Introduction of dishes: articulate, articulate. (10)
Full score 100, and finally the total score is given by the judges and the randomly selected residents' voting results.
X. Award setting
First prize 1 group, issuing certificates;
Second prize 2 groups, awarded certificates;
Third prize 3 groups, awarded certificates.
Because it is only expected, the award is still mobilized. It is expected that one group will be selected to participate in the regional finals.
XI。 budget
Printing materials fee: 5 yuan.
Disposable tableware: 10 yuan
Other expenses: 35 yuan.
50 yuan in all.
The above is the planning of the 2008 cooking competition. I hope that all departments of Qixin will make joint efforts to run this activity well.
Planning of Cooking Competition 5 Purpose: To promote students' attention to healthy and green diet, improve their practical ability, enrich campus cultural life, show the elegance and quality of contemporary college students, and cultivate their sentiments. In order to improve students' practical ability and innovation ability, cultivate cooperation ability and collective consciousness, and strengthen the connection between students and the canteen, a cooking competition was held.
Venue: the second floor of Cuiyuan Restaurant
Activity time: May 28th.
Organizers: Guangxi University Food Management Service Center and Guangxi University Student Committee.
Organizer: Guangxi University Student Catering Management Committee
Teams: 1 8, teachers' invitation team, foreign schools' invitation team, foreign teachers' invitation team and international students' invitation team.
Pre-competition preparation:
1. Conduct pre-competition training for the participants to make them understand the competition process (person in charge: Ou Guanghui, secretariat of the team management committee, contact information)
2. Arrange the competition venue according to the number of teams, and prepare the competition tools such as tables, kitchen utensils and dishes.
3. Prepare seasonings (salt, oil, soy sauce, monosodium glutamate, cooking wine, garlic and ginger) according to the number of participating teams, and prepare a corresponding number of tableware.
Rules of the game:
1. The ingredients used by the contestants need to be prepared by themselves. The organizer only needs to prepare all kinds of spices (special spices need to be prepared by the players themselves), operating tools and dishes. Contestants also need to prepare the name of this dish and put it in front of it (two copies are required).
2. Play ppt or video of each team before the competition (each group lasts no more than 3 minutes), accounting for 5% of the total score of the series of activities.
3. During the competition, each team will compete at the same time, and each team will prepare three courses for 60 minutes.
4. After the work is completed, the judges will grade it according to the color, fragrance, nutrition, modeling and innovation of the work. When grading, the team members need to explain the dishes.
This score accounts for 70% of the total score of the series of activities.
Competition process: 1. The host introduced the leaders, guests, judges and organizational units present.
2, the school youth league teacher speech
3. The Chair of the Partnership Management Committee introduced the event.
4. The teacher of the catering management service center announced the start of the activity.
5, the host read out the rules of the game and scoring rules.
6. The cooking competition has started.
7. Play the ppt or video of each team and explain it by the corresponding team members.
8. After each ppt is played, the game officially begins.
9. Play interactive games during the competition, and at the same time use the live curtain to play the propaganda articles in each canteen.
10. After the specified time of the competition, the judges will uniformly grade the entries.
1 1. After the grading, the staff will take the dishes to the exhibition area, and the audience (2-3 relatives and friends from each college will send text messages to Ou Guanghui before noon on May 26th 12) will vote for the most popular prizes.
12. After the competition results are counted, the teacher of the catering management service center will announce the winning results of this competition.
12, the winners were awarded by the catering management service center and the teachers of the school youth league Committee.
13. The teacher of the Youth League Committee announced the successful conclusion of the contest.
Scoring rules:
1, with a percentage system.
2. The judges will grade the dishes according to six points: color, fragrance, taste, nutrition collocation, placement and creativity, among which the scores of each point are as follows.
Color modeling, nutrition and taste interpretation, creativity
20% 20% 10% 30% 5% 15%
Note: 1. Participants should first pay attention to safety, handle knives carefully, control the fire and avoid unnecessary safety accidents.
2. Prepare first-aid drugs such as band-aid on site to deal with the damage caused by improper use of knives and kitchen utensils.
3. Prepare fire extinguishers (dry powder and foam) in advance to deal with the fire caused by improper operation.
The dishes cooked by the players need to be served with a large plate and a small plate. Small dishes are for the judges to taste, while large dishes are for the audience to vote for publicity.
Division of labor among departments: maintaining order on site —— Special production and on-site report of activities of discipline inspection departments —— Information Department
2 Moderator-Etiquette of Arts Department-Girls' Department
Performance statistics-venue layout of pre-competition learning department-rights protection department and sports department
Award setting:
One of the golden spoons won the 200 yuan Prize and honorary certificate.
Two silver spoons were awarded 150 yuan and honorary certificates.
Three bronze spoons won 100 yuan and a certificate of honor.
Two winners of the Excellence Award received 80 yuan Prize and honorary certificate.
The most creative award was awarded with a certificate of honor.
One of the most popular awards won a certificate of honor.
Finally, press releases and photos (not less than ten, which can be taken with other teams, relatives and friends) of participating institutions are required and sent to the mailbox of the management committee before 6:5438+0 1 on May 28th.
It is also important to note that contestants from all colleges must complete the above three links.