DOCSLIB.ORG

Competition Rules & Regulations

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Competition Rules & Regulations CULINARY CHALLENGE COMPETITION RULES & REGULATIONS FHA-HoReCa 3 – 6 MARCH 2020 FHA-Food & Beverage 31 MARCH – 3 APRIL 2020 SINGAPORE EXPO FHA Culinary Challenge 2020 is part of: Supported by: Organiser: www.fhahoreca.com www.fhafnb.com and Regional Chefs Associations Information Updated as at 15 July 2019 CULINARY CHALLENGE CULINARY CHALLENGE COMPETITION RULES & REGULATIONS CULINARY CHALLENGE FHA CULINARY CHALLENGE In association with the World Association of Chefs’ Societies (WorldChefs) and supported by the Singapore Chefs ‘ Association (SCA) and regional chef’s associations, the FHA Culinary Challenge (FCC) is the arena for culinary talents from around the world to display their masterly skills and be accredited by a panel of internationally acclaimed judges approved by the WorldChefs. FHA Culinary Challenge – Patisserie Categories will kick off the programme at FHA-HoReCa from 3 to 6 March 2020 at Singapore Expo Hall 10, alongside other desserts and pastry activities. At FHA-Food & Beverage held from 31 March to 3 April 2020, the FHA Culinary Challenge will take place at Singapore Expo Halls 7 and 9 featuring the Individual Challenge, Apprentice Team Challenge, Gourmet Team Challenge, Singapore Cuisine Team Challenge and Young Chefs Skills Challenge, where individuals and culinary teams will showcase their creations under various categories of intense live action. REGISTRATION DETAILS Each competitor or team has to fill in the registration form and complete the payment process online available on www.foodnhotelasia.com. Registration Opening Date: 1 August 2019 Registration Closing Date: 30 September 2019 Confirmation of Participation by the Organiser: By 31 October 2019 Submission of Necessary Information/Document: By 30 November 2019 *Please refer to each of the competition/class for more information Acceptance is on a first-come-first-secured basis. Do note that practical classes may fill up before the registration deadline. Submission of registration form indicates acceptance of the rules and regulations of FHA Culinary Challenge 2020. REGISTRATION FEES FHA CULINARY FOR SINGAPORE COMPETITORS FOR OVERSEAS CHALLENGE - CATEGORIES (inclusive of 7% GST) COMPETITORS (0% GST) Gourmet Team Challenge SGD535.00 SGD500.00 Singapore Cuisine Team Challenge SGD214.00 SGD200.00 Apprentice Team Challenge SGD160.50 SGD150.00 Individual Challenge SGD80.25 SGD75.00 Young Chefs Skills Challenge SGD80.25 SGD75.00 01 CULINARY CHALLENGE Registration fees are non-refundable, unless categories or classes are full and competitors do not wish to register for alternative class(es). Refund will be arranged after the event. ENQUIRIES For enquiries, please contact the organiser at [email protected]. PRIZES, AWARDS AND CERTIFICATES A certificate of participation will be presented to all competitors who have completed all the classes they have registered. The respective medals and certificates of awards will be presented to competitors who attain the following points. Team members will receive separate certificates and medals based on team acquired points for the challenge. Gold with Distinction 100 Points Gold 90-99 Points Silver 80-89 Points Bronze 70-79 Points The organiser reserves the right to withhold the presentation of any awards should scores deem it necessary. GOURMET TEAM CHALLENGE The team attains gold medal status and scores the highest points will be awarded the Gourmet Team Challenge of the Year and the Lion Plaque. The two Runner-up teams will also receive a trophy. SINGAPORE CUISINE TEAM CHALLENGE The team attains gold medal status and scores the highest points will be awarded the Outstanding Singapore Cuisine Menu and a trophy. APPRENTICE TEAM CHALLENGE The team attains gold medal status and scores the The winner of the Gourmet Team Challenge takes home highest points will be awarded the Apprentice the prestigious Lion Plaque Team of the Year and a trophy. YOUNG CHEFS SKILLS CHALLENGE The competitor attains gold medal status and scores the highest points will be awarded Best Individual Apprentice and a trophy. 02 CULINARY CHALLENGE INDIVIDUAL CHALLENGE Best Chef The individual chef who accumulates the highest points in his/her best 3 classes (minimum total of 6 medal points) – one must be from the Culinary Art Displays (Classes 7 to 9) and two must be from the Practical Hot Cooking (Classes 10 to 16). At least one gold medal must have received in one of the classes entered, otherwise the award will not take place. Best Chef will be awarded a trophy. Medal Points: 1 Gold = 3 Medal Points | 1 Silver = 2 Medal Points | 1 Bronze = 1 Medal Point Outstanding Pastry Chef The individual chef who accumulates the highest points in his/her best 3 classes (minimum total of 6 medal points) in the Patisserie Section (Classes 1 to 5). At least one gold medal must have received in one of the classes entered, otherwise the award will not take place. Outstanding Pastry Chef will be awarded a trophy. Medal Points: 1 Gold = 3 Medal Points | 1 Silver = 2 Medal Points | 1 Bronze = 1 Medal Point Outstanding Wedding Cake Design The competitor attains gold medal status and scores the highest points in Class 2 Wedding Cake will be awarded Outstanding Wedding Cake Design and a trophy. Outstanding Artistry and Technique The competitor attains gold medal status and scores the highest points from either Class 5 Pastry Showpiece or Class 6 Artistic Sculpture will be awarded Outstanding Artistry and Technique and a trophy. 03 CULINARY CHALLENGE JUDGES CHEF OTTO WEIBEL Head Judge, FHA Culinary Challenge 2020 Chef Otto Weibel is one of the most respected veterans in Singapore food and beverage industry. He was the President of the Singapore Chefs’ Association (SCA) since 1990 and continues to serve as the Honorary President Mentor of SCA from 2005 till now. As the honourary life member and approved judge of the World Association of Chefs' Societies, Chef Weibel has been the Chief Judge of various local and international culinary competitions that took place in Singapore, China, Hong Kong, Luxembourg, Switzerland, Germany, Dubai and many more countries. His culinary expertise has also won him many awards, among them are Awards of Excellence, SCA, 1999, Chef Restaurateur of the Year, International Foods Beverage Forum, 1999, Lifetime Achievement Award, World Gourmet Summit, Singapore, 2001 and Gold Medal of Chaîne des Rôtisseurs, Paris, 2003. DR RICK STEPHEN CMC HON YOUNGSAN UNIVERSITY Continental Director - Asia (Singapore), World Association of Chefs’ Societies Dr Rick Stephen has been instrumental in the growth of the culinary profession. Having once an active presence in the competition arena winning many awards and accolades, he has offered guidance and support which contributes to the success of a number of chefs doing well in many competitions and in the culinary profession in Singapore, Fiji, Indonesia, Japan, Taiwan, Malaysia, China and Australia. Dr Stephen was elected as the Continental Director for Asia in May 2011 under the World Association of Chefs‘ Societies (WACS) banner covering 21 countries. As part of the WACS Congress Committee, he organised and ran the IFK competition in Korea, and did all the final preparation for the World Finals of the Global Chef and Hans Bueschkens competition since 2008. In continuing his efforts to improve the industry and as part of his WACS involvement in the region, Dr Stephen has conducted WACS approved courses and has been an instigator in training and working with young chefs. 04 CULINARY CHALLENGE COMPETITION OVERVIEW 3 to 6 March 2020 31 March to 3 April 2020 PATISSERIE CULINARY Individual Challenge Individual Challenge Apprentice Team Challenge Singapore Expo Hall 10 Singapore Expo Halls 7 and 9 Singapore Expo Hall 7 Patisserie Practical Culinary Art Displays Gourmet Team Challenge Class 1 – Cake Decoration Class 7 – Plated Appetisers Singapore Cuisine Team Challenge Class 8 – Plated Dishes Young Chefs Skills Challenge Patisserie Art Displays Class 9 – Tapas / Finger Food Singapore Expo Hall 9 Class 2 – Wedding Cake Class 3 – Plated Desserts Practical Hot Cooking Class 4 – Petits Fours or Pralines Class 10 – Main Course Meat / Class 5 – Pastry Showpiece Poultry / Game Class 6 – Artistic Sculpture Class 11 – Main Course Fish / Seafood Class 12 – Main Course East Meets West Cuisine Class 13 – Main Course Pasta NEW Class 14 – Vegetarian NEW Class 15 – Asian Heritage Cuisine NEW Class 16 – Chinese Dim Sum NEW 05 GOURMET TEAM CHALLENGE Dish prepared by Chef Otto Weibel, Head Judge of FHA Culinary Challenge CULINARY CHALLENGE The Gourmet Team Challenge will take on a new format this year to incorporate live hot cooking segment. It is open to national teams, regional teams and teams from hotels, restaurants, culinary institutions, airlines or catering organisations. 1. EVENT DATE, TIME AND VENUE The Gourmet Team Challenge will take place at FHA-Food & Beverage, from 31 March to 3 April 2020 at Singapore Expo. Team participation schedule will be informed closer to the date. 2. TEAM COMPOSITION Each participating team will have six (06) chefs and two (02) helpers who are also allowed to work as chefs. Each team is permitted to have one (01) additional helper to stay in the kitchen to wash and clean but cannot touch any food items. All members of each participating team must be aged 16 or above as at 31 December 2019 and represent the same country, region, institution, organisation and professional establishment or association from Singapore or overseas. Names of all chefs and helpers (if any) are to be submitted at the point of application. All applications must be submitted together with personal identification documents and letter from institution or company verifying the identities of the applicants at the point of registration. 3. THE PROGRAMME Each team is required to prepare a lunch menu for 30 persons, consisting of one (01) cold buffet as specified, one (01) à la carte main course and one (01) à la carte dessert. All preparation and cooking have to be completed onsite, during the competition.
Load more

Recommended publications
  • Finger Food with Beef, Pork & Buns Menus
    www.noshcatering.com.au [email protected] 08 9456 4499 Finger Food with Beef, Pork & Buns Menus Minimum of 30 guests Our two (2) menu options are ideal for a Casual Catering option; fully inclusive of Cutlery Packs (knife, fork & napkin) and Compostable/recyclable Plates. Four (4) pieces of Cocktail Finger Food per person along with our succulent Roast Beef, Roast Pork and Buns. The food is presented in our Eco-friendly compostable food trays, hot, sliced, and ready to eat. We recommend the Platters be delivered to you 15 minutes prior to your planned eating time. Delivery charges apply Finger Food with Beef, Pork & Buns Set Menu – Unstaffed Minimum 30 Guests: $31.00pp Finger Food Salmon Blinis Tasmanian Smoked Salmon, horse radish crème avocado mousse, micro herbs Indian Chicken Skewers (GF) Indian Spices, char grilled, raita Black Sesame Buns (V) Roast Veg – Other Seasonal Goodies Assorted Mini Gourmet Pies King Island Beef & Chicken & Leek Beef, Pork & Buns Succulent Roast Beef (GF) With Red Wine & Thyme pan jus Tender Roast Pork (GF) With delicious crackle & apple sauce And a range of Condiments Large Bread Rolls www.noshcatering.com.au [email protected] 08 9456 4499 Finger Food with Beef, Pork & Buns & Three (3) Salads Set Menu – Unstaffed Minimum 30 Guests: $38.70pp Finger Food Salmon Blinis Tasmanian Smoked Salmon, horse radish crème avocado mousse, micro herbs Indian Chicken Skewers (GF) Indian Spices, char grilled, raita Black Sesame Buns (V) Roast Veg – Other Seasonal Goodies Mini King Island Gourmet Pies King
    [Show full text]
  • Professional School of Culinary Arts in Italy
    1° Professional School of Culinary Arts in Italy delivering excellent teaching and professional skills development through internship programme that facilitate the transition from education into employment Through practice we can bring notions to life what you can imagine with Theory ITALIAN CHEF ACADEMY I 1 THE ACADEMY ITALIAN CHEF ACADEMY is a centre of excellence, offering n The Professional Training Courses have restricted entry: world-class culinary education. It adopts a very rigorous yet 8/10 partecipants, selected through a preliminary motivatio- practical and innovative approach with an eye for detail, for fur- nal interview. ther developing this unique concept of industry focused training. The Academy provides an opportunity for students with little n Students - according to their job aspirations, financial or no prior foods preparation experience, but with an interest in budgets and time availability - can choose the type of dura- food and to learn about culinary skills. The basic courses intro- tion of the education path. The internship (optional and free duce students into the world of Culinary Arts. Training in safety of charge) is available both in Italy or abroad after the final and sanitation, kitchen basics and food service equipment are assessment. Here students can put into practice and improve taught in the beginning course. Lab experiences provide in- all those skills learnt during the cooking lessons as well as depth knowledge in order to reinforce these skills to advanced improve their knowledge in their particular area of interest. level. Practical and theoretical classes are held in fully equip- ped facilities. Lessons are held by renowned Italian and interna- n Registration requirements: tional chefs, academics and experts in the field.
    [Show full text]
  • Finger Food All Items Are Made to Order
    P.O. Box 901 • Perkins, OK 74059 • 405-547-5581 Sugar and Spice LLC • FEI: 01-0976583 ________________________________________________________________________ Finger Food All items are made to order. Please call 24 hours in advance to insure availability. Additional items are available upon request. Delivery fees apply. Prices are in effect January 2018 and do not include sales tax. When planning finger food for your party, allow 5-7 pieces/appetizers per person. If no entrée is being served, 8-12 pieces are appropriate especially if food is served around mealtime. For desserts, 3 cookies per person or one bar or piece of cake/pie should be adequate for dessert after a meal. If planning a reception, count each piece of dessert as one appetizer. Apple Cheese Ball or Celebration Cheese Ball $32.00 A 2 cup molded ball of cream and cheddar cheeses covered with apples, nuts, & Cinnamon – or – a mildly spicy veggie option with carrot, red onion & Parmesan cheese Assorted Cheeses & Crackers $58.00 16” tray loaded with one pound each of cubed Pepper Jack, Cheddar, Swiss, & Colby Jack cheeses with assorted crackers. Choose sliced or cubed cheese. BBQ Piggies $28.00 2 pounds (approximately 96) lil smokies simmered in a sweet chili sauce. Beef Canapes with Caper Mayonnaise, 2 dozen $40.00 Tender roast beef on crisp baguette slices topped with parmesan cheese, caper and garlic mayonnaise topped with a roma tomato. Buffalo/Honey BBQ/Hardwood Smoked Chicken Wings 2 dozen $35.00 - or BonelessBuffalo** Or Try Buffalo Chicken Meatballs - a less messy option with Ranch & or Blue Cheese Dipping Sauce Crostini, 2 dozen $30.00 Classic Italian appetizer! Thin slices of rustic baguette brushed with olive oil & topped with assorted meats, cheeses, & vegetables then roasted.
    [Show full text]
  • Introducing Solid Foods Giving Your Baby a Better Start in Life Starting Your in This Booklet Baby on Solids
    Introducing Solid Foods Giving your baby a better start in life Starting your In this booklet baby on solids Often called ‘weaning’, introducing solid foods should start when your baby is around 6 months old. Starting at around 6 months 4 Gradually, you’ll be able to increase the amount and variety of solid food your baby eats until the 3 signs your baby is ready 5 main part of their diet is solid food and they can eventually eat the same food as the rest of your Some signs mistaken for a baby being ready 7 family, in smaller portions. First foods first! 8 It’s a really important step in your baby’s development and it can be great fun to explore new flavours and textures together. This booklet is here to help guide Getting started 9 you through this exciting time, so you can be sure you’re giving your baby a healthy start in life. Top tips to encourage and explore 10 Things to watch 12 Snack time 13 Allergies 14 They’re sweet enough already! 15 Safety and hygiene 16 Vitamins 18 What is Start4Life? 19 2 3 Starting at 3 signs your baby is around 6 months ready for their first The latest research by the World Health Organisation shows that babies’ digestive systems are not developed enough to finger foods cope with solid food before they are around 6 months old*. Every baby is an individual, but there are 3 clear signs which, together, show it’s time to start solids alongside mum’s milk or infant formula.
    [Show full text]
  • MASTERCLASS « I Have Always Run on My Vision of Culinary and Pastry Arts
    MASTERCLASS « I have always run on my vision of culinary and pastry arts. I share my know-how with all young people who have a craving for learning, both career-changers and professionals willing to strengthen their skills, with a single motto in mind: « excellence in practice. « ALAIN DUCASSE 1 T A B L E O F C O N T E N TS - Page 4 - ÉCOLE DUCASSE - Page 6 - OUR MASTERCLASSES - Page 8 - OUR MODULES Culinary arts module content .11 Signature .12 Naturalness by Alain Ducasse .14 Product oriented .16 Techniques .21 New trends .25 Hotel restaurant - Banqueting and catering .26 Street food .30 Pastry arts module content .33 Signature .34 Traditional and innovative pastry .38 Healthy pastry .44 Ice cream .46 Chocolate .48 French confectionery .50 Bakery .52 Presentation piece .54 - Page 57 - CONTACT 2 3 Paris Campus Paris Established in 1999, École Ducasse is a globally recognized reference point for excellence in culinary and pastry arts education. Sharing the expertise and philosophy of the iconic Chef Alain Ducasse, we offer excellence in practice. At the roots of École Ducasse is a passion for culinary and pastry arts, and the desire to reveal the original taste of products, to exalt their flavors, and to satisfy our guests. At École Ducasse, our mission is to pass on Chef Alain Ducasse’s culinary savoir-faire and philosophy to everyone. We offer ÉCOLE DUCASSE a complete range of educational programs, from intensive entrepreneurial training courses to Bachelor degrees. We train students and professionals from all over the world, helping them to become the next generation of top Chefs.
    [Show full text]
  • Finger Food | Coffee Breaks | Menus | Buffets | Beverages
    menus INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. *Rates valid from November 2010 INTRODUCTION | fingeR food
    [Show full text]
  • Home for Retirees Introduces Finger Food Style of Dining for Impaired Residents
    Home for Retirees Introduces Finger Food Style of Dining for Impaired Residents November 7, 2019 | Diana Louise Carter https://rbj.net/2019/11/07/home-for-retirees-introduces-finger-food-style-of-dining-for-impaired-residents/ Watermark turns a full turkey dinner into croquettes that can be dunked into gravy. (Watermark Retirement Communities) The meal begins with a scoop of sorbet perched on a large-handled tasting spoon. Sorbet has long been used as a palate cleanser between courses, but at the Legacy at Cranberry Landing in Irondequoit, it has a different function: to wake up elderly taste buds. Even the peppermint- or lavender-scented moistened towels handed to diners before they begin has a function to help memory-impaired or physically disabled elders engage in the sensory experience they’re about to have. And the moist towels are available for a quick wipe-up, too, if some food goes astray during the meal. These tricks of the trade are part of a new style of preparing foods for those who have trouble feeding themselves with cutlery. For residents of a nursing home, cognitive issues may make it hard to remember what they liked about eating. For others, growing physical limitations have affected their dexterity. Either way, a full meal with fork and knife can get to be too much for some elderly residents, resulting in weight loss that can affect their health. The Cranberry Landing property introduced “Gourmet Bites,” a new style of cuisine created by Watermark Retirement Community properties that grinds some foods, and turns them into bite-size hors d’oeuvres.
    [Show full text]
  • Fun First Foods Has Been Endorsed by the UNICEF Baby Friendly Initiative
    ✽ ✽ FunFirst Foods An easy guide to introducing solid foods a We are happy to consider requests for other languages or formats. Please contact 0131 314 5300 or email [email protected] UNICEF UK Baby Friendly Initiative UNICEF is the world’s leading children’s charity. The Baby Friendly Initiative provides training and assessment for hospitals and community health services to enable them to give breastfeeding mothers the help and support they need to breastfeed successfully. Visit www.babyfriendly.org.uk NHS Health Scotland wishes to thank those who have contributed to this resource. Fun First Foods has been endorsed by the UNICEF Baby Friendly Initiative. Published by NHS Health Scotland 1 South Gyle Crescent Edinburgh EH12 9EB © NHS Health Scotland 2010, 2011, 2012, 2013, 2014 ISBN: 978-1-84485-483-7 All rights reserved. Material contained in this publication may not be reproduced in whole or part without prior permission of NHS Health Scotland (or other copyright owners). While every effort is made to ensure that the information given here is accurate, no legal responsibility is accepted for any errors, omissions or misleading statements. NHS Health Scotland is a WHO Collaborating Centre for Health Promotion and Public Health Development b ✽ Contents How this booklet will help you 2 What to eat? 6 Getting started 10 Moving on 14 Mini meals 18 What can my baby drink? 22 Weaning before six months 26 Recipes 30 ✽ ✽How this booklet will help you As a parent, you want the best start for your baby. What your baby eats and drinks is important for her health now and in the future.
    [Show full text]
  • 2013 Culinary Arts Mississippi Department of Education
    Title 7: Education K-12 Part 100: Hospitality and Tourism – Career Pathway 2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments..........................................................................................................................
    [Show full text]
  • Easy Finger Food Recipes for Babies from 6 Months
    Easy Finger Food Recipes for Babies from 6 Months © 2020 Feeding BytesNatalia StasenkoAll rights reserved MS, RDfeedingbytes.com EASY FINGER FOOD RECIPES FOR BABIES FROM 6 MONTHS Disclaimer The information found in this ebook is not intended to treat, diagnose or prevent disease and is provided solely for educational purposes. Always seek medical advice from the child's physician with any questions regarding a medical condition. Natalia Stasenko disclaims any liability for loss or damage caused or claimed to be caused, directly or indirectly, from using the information in this ebook. © 2020 Feeding Bytes All rights reserved feedingbytes.com EASY FINGER FOOD RECIPES FOR BABIES FROM 6 MONTHS Easy Fish Fingers Makes 6 fish sticks Ingredients: 3oz (85g) white fish, such as haddock, cod, or flounder 2 tablespoons flour, any type 1 egg 1 tablespoon oil Preparation: 1. Spoon the flour in a shallow dish. In another shallow dish, whisk the egg. 2. Slice the fish into 3” (8 cm) long sticks. 3. Dip the fish into the egg and then into the flour. 4. Heat a large skillet over medium heat. Add oil. 5. Place the fish on the skillet, cooking for 3-4 minutes, or until the bottom is golden brown. Flip and cook the other side for another 2-3 minutes. Place the fish on paper towels and cool before serving. The recipe is appropriate for babies from 6 months. Make sure the food is not too hot before serving. Check for softness: it should be easily squash-able between two fingers. Make sure the pieces are long enough so that some food sticks out when your baby holds them in the fist.
    [Show full text]
  • Finger Food Grazing Buffet for Delivery & On-Site
    Finger Food Grazing Buffet For Delivery & On-Site Corporate Birthdays, Anniversaries, Weddings Church Functions Schools & Sporting Groups Wakes Silver Platter Catering Incorporating D & S Catering Ph: (03) 9700-2260 Mob: 0408-105-575 E: [email protected] W: www.silverplattercatering.com.au FINGERFOOD STANDARD GRAZING BUFFET $14.50pp DELIVERED COLD (Minimum 40 guests) For Cold delivery in foil trays Assorted Sandwich Quarters (2 points pp) Ham & Cheese Baguettes (1pp) $17.00pp DELIVERED HOT (Minimum 40 guests) Antipasto Platter with Fruit (1 platter per 20) Cocktail Spring Rolls (2pp) For HOT Delivery, on disposable foil platters For guests to help themselves Mini Quiche Lorraine (1pp) At your specified time Mini Party Pies with Tomato Ketchup (1pp) $21.50pp ON-SITE FINGERFOOD GRAZING BUFFET Mini Sausage Rolls with Tomato Ketchup (1pp) (Minimum of 80 guests) Complimentary Cake Platter & Serviettes Includes: Buffet Decoration, Table Cloth Disposable Plates, Serviettes, Coffee Cups & Glasses Drinks Station: Tea & Coffee, OJ, Squash & Water Staff to service Buffet FINGERFOOD $14.50pp DELIVERED COLD (Minimum 40 guests) INTERNATIONAL GRAZING BUFFET For Cold delivery in foil trays Assorted Sandwich Quarters (2 points pp) $17.00pp DELIVERED HOT (Minimum 40 guests) Pav Bhaji Brioche Slider (1pp) For HOT Delivery, on disposable foil platters Beef Curry Puffs (1pp) For guests to help themselves At your specified time Potato Bhonda with Coconut Chutney (1pp) Vegetarian Samosas with Mint Chutney (1pp) $21.50pp ON-SITE FINGERFOOD GRAZING BUFFET
    [Show full text]
  • Eating Well: First Year of Life. Practical Guide
    Eating well: first year of life Practical guide www.cwt-chew.org.uk Eating well: first year of life Practical guide www.cwt-chew.org.uk Published by The Caroline Walker Trust, 2011. The Caroline Walker Trust ISBN 978-1-89-782030-8 The Caroline Walker Trust is a charity which aims to improve public health through good food. For more information about The This resource is provided for information Caroline Walker Trust and how to obtain any of only and individual advice on diet and our publications, see our website health should always be sought from www.cwt.org.uk appropriate health professionals. Other publications by The Caroline Walker Trust For details see cwt.org.uk Acknowledgements Reports The Caroline Walker Trust would like to Eating Well for Under-5s in Child Care thank the Organix Foundation (www.organixfoundation.org) for funding Eating Well at School the production of this resource. Eating Well for Looked After Children and The text, menus and photos were written, Young People planned and designed by Dr Helen Crawley Eating Well: Children and Adults with Learning and Diana Hawdon. The photos were taken by Disabilities Helena Little. Thanks also go to Rosa Sparks for additional food preparation and food styling. Eating Well for Older People Edited by Wordworks. Eating Well for Older People with Dementia. Designed by Sally Geeve. Published by VOICES. Now out of print but available to download from the CWT website www.cwt.org.uk Training materials Eating Well for Under-5s in Child Care – Training Materials Eating Well: Supporting
    [Show full text]