The participants will be judged according to certain criteria as below:
1. Healthy (40%)
Participants able to portray excellent healthy food choices complying to the principle of:
- Moderation, Balance and Variety according to Healthy plate concept.
- Low Sugar, salt and fat.
2.Appearance of entry / Presentation(20%)
Participants plated the menu attractively. Menu has great “eye appeal”.
3.Simple Recipe (easy to prepare) (20%)
Used a simple recipe where little skills and time is required to prepare.
3. Creativity (10%)
An original idea that is designed to attract audience attention.