Pre-competition talk

Please see the details below on the pre-competition talk of the Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition:

For any enquiries, please feel free to contact us by calling 3962 2091.

• Presentation material (Chinese only)
• Sample recipe (Chinese only)

Introduction

The Centre for Food Safety (CFS) and the Education Bureau, in collaboration with the Chinese Culinary Institute and the Committee on Home-School Co-operation, will jointly launch the Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition (the Competition). The Competition aims to (1) explore practical ideas of preparing food with reduced salt and sugar without losing flavourand (2) encourage the application of food safety tips when preparing food, so as to promote healthy eating and habits of applying food safety practices.

Entry Categories and Form

The competition consists of two categories, namely Senior Primary (Primary 4 to 6 students) (Parent-child Team) and Junior Secondary (Secondary 1 to 3 students)

• Senior Primary Category (Parent-Child Team)
  • A student can enter with one of his/her parents as a team with a teacher as contact person.
  • Entrants have to design and prepare twohealthy snacksfor three persons.
• Junior Secondary Category:
  • Entrants can enter as part of a team of three students with a teacher as contact person.
  • Entrants have to design and prepare two healthy main dishesfor three persons.

Entrants can design a novel recipe of snacks or main dishes of low salt and sugar, or modify traditional recipe with reduced salt and sugar for the first round. Selected finalist will have to prepare the snacks/main dishes on site in the final round.

Details of the Competition

The Competition consists of two rounds, the first and final rounds.

First Round

• Entrants complete the entry form and return it through the contact person (responsible teacher) to the CFS by e-mail, post or fax before 9 March 2016. CFS will also arrange a pre-competition talk on 16 March 2016 (to be confirmed) to introduce details of the competition.
• Entrants should submit a Powerpoint presentation including the designed snacks/main dishes and related information to the CFS on or before 6 April 2016.
• Powerpoint presentation submitted for the competition should include the following information:

Design of snacks/main dishes

• Recipe
  • Name of the snacks/main dishes
  • Ingredients (including seasonings and garnishes/decorations)
  • Ways to reduce salt and sugar without losing flavour for the snacks/main dishes (If modification is based on a traditional recipe, it should describe the amount of salt and sugar used in comparison with the traditional recipe)
• Preparation and cooking procedures as well as photos of snacks/main dishes prepared
• Endorsements of three (for Senior Primary Category) or five (for Junior Secondary Category) signatures from friends or family members and their comments on the ways to reduce salt and sugar without losing flavour in no more than 20 words for each one
• Health Messages and Food Safety
  • Two health messages related to reduction of salt and sugar
  • Three food safety tips relevant to the preparation of the snacks/main dishes

Remarks

• The maximum number of pages for the Powerpoint presentation is ten. The presentation should be creative and attractive. May consider adding videos produced by the entrants with a maximum of 3 minutes in total for all videos in the Powerpoint presentation.
• Can submit hard copy or CD-ROMs by mail.

Final Round

• Selected finalists will be informed individually after 27 April 2016. Details of the final round will be provided to finalists.
• Finalists should prepare the snacks/main dishes in 30 minutes on site on 30 June 2016.
• Finalists should purchase and prepare food ingredients for the Competition, where the maximum limits are $120 and $180 for Senior Primary and Junior Secondary categories respectively. Finalists are required to submit the receipts and list of cost of ingredients to CFS for reimbursement.
• All ingredients cannot be cooked or seasoned prior to the competition, but brief preparation, like washing and peeling, etc. is allowed.

Judging Criteria

First Round

A first round judging panel will select finalists based on the submitted Powerpoint presentation according to the criteria below:

• The designed snacks/main dishes are in line with the theme, nutritious and have used healthy cooking methods
• Have used different methods or ingredients to make the snacks/main dishes not losing flavour
• Vivid and interesting introduction of the two health messages related to reduction of salt and sugar
• Three food safety tips related to the snacks/main dishes are suggested

Final Round

A judging panel will judge the snacks/main dishes according to the criteria below:

• Suitable ingredients
• Cooperation among team members and level of participation of each member
• Application of food safety principles during preparation of food
• Sensory evaluation of the snacks/main dishes and presentation skills

* Failing to fulfill the requirements or containing incorrect message will result in point deduction.

Judging Process and Awards

• In the first round, six teams of each category will be selected by a judging panel. The finalists will have to prepare the snacks/main dishes on site in the final round. A champion, a first and second runner-ups in each category will be selected by the judging panel.
• The Powerpoint presentation of the finalists of each category will be uploaded to the Competition website for public voting. The Powerpoint presentation with the highest number of votes of each category will be awarded the Most Liked Award.
• All winners in each category will be awarded prizes and certificates.

• The recipes of the winning snacks/main dishes and prize winners, etc. will be featured in the calendar produced by the CFS in 2017.

Briefing Session

• CFS will arrange a pre-competition talk on 16 March 2016 (to be confirmed) to introduce details of the competition. Schools are suggested to arrange interested participants (including both students and parents or their representatives) to attend the talk to understand the details and requirements of the Competition. Information about salt and sugars reduction, nutrition labelling as well as five keys to food safety will also be introduced. Relevant materials will be given to entrants for reference.

Important Dates

Application and Enquiries

• Please complete the entry form and return it to the CFS by e-mail, post or fax before 9 March 2016. Please print "Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition" on the envelope.
• For any enquiries, please feel free to contact us by:
  • E-mail: rc@fehd.gov.hk
  • Phone: 3962 2091 or 2381 6793

Terms and Conditions

Additional Information

• List of Awardees
• List of Finalists
• Entry Form
• Reduction of Dietary Sodium and Sugars
• 5 Keys to Food Safety
• Pamphlet
• Poster