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120 S. Main Street Franklin, VA 23851 // Phone: 757-562-6900 // Fax: 757-562-5666 |
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Chili Cook-Off Guidelines
1. Chili, for the Downtown Franklin Association Chili Cook-Off, will be cooked and judged according to the following guidelines.
2. All chili must be cooked on site the day of the cook-off from “scratch”. “Scratch” is defined as starting with raw (USDA approved) meat, pre-treated frozen corn or canned beans, canned chili peppers, fresh vegetables and any spice which the cook prefers to use.
3. No ingredients may be pre-cooked in any way prior to the beginning of the official cook-off. The only exceptions are commercial canned or bottled products to be used in the recipe. Meat may be pre-cut but not treated in any way. All other ingredients must be chopped or prepared on site during the cook-off hours.
4. The cooking, preparation, and judging will be a maximum of 5 hours between the hours of 9:00 a.m. and 3:00 p.m.
5. Quantity – all cooks must make at least 3 gallons of chili. One quart for judging, small samples to be given to the public and any remainder near the end of the event can be sold for $5.00 per quart. Tasting sample cups will be furnished by the DFA cook-off committee.
6. Ingredients – Contestants must provide all ingredients they intend to use in their chili.
7. Sanitation – Cooks are to prepare and cook chili in as sanitary a manner as possible, according to health department regulations.
a. Cook under cover – All chili is to be cooked under cover (canopy, booth, or tent) no larger than 12’ x 12’, to be provided by the contestant.
b. Washing facilities – All cooks are to have at their disposal three containers. The first will contain a chlorine solution (or tablespoon of household bleach to one gallon of water) to wash utensils. The second will contain clear water to be replenished as needed to rinse the utensils. The third container will contain an acceptable disinfecting solution (chlorine solution) and will be used exclusively for washing the hands. Please note that all cooks must follow these sanitation procedures in tasting their chili and while cooking.
c. All cooks must wear shirts, aprons, and cooking head-ware while cooking or tasting their chili.
d. You may have to taste chili – all cooks may be required, at the discretion of the Head Judge, to sample their own chili before turning it in for judging. If the contestant refuses, the chili will be automatically disqualified.
e. Cooking conditions and ingredients will be subject to inspection by the health department. Meat will be stored with proper chilling until cooked. Failure to comply will result in disqualification.
8. Equipment – Contestants must supply all needed equipment and supplies.
a. Electrical hook-ups will not be accessible.
b. Electric or pressure cookers are not allowed.
c. All Cooking must be done under cover (i.e. tent, canopy, etc.)
d. Contestants must provide stove and fuel.
e. Contestants must provide cooking utensils.
f. Contestants must provide pots and pans needed in cooking.
g. Contestants must provide smooth and easily cleanable tables, counters, and food contact surfaces and chairs for cooking and sitting.
h. Contestants must provide Sanitary Gloves.
i. Contestants must provide Napkins and Paper Towels.
j. Contestants must provide approved cutting boards.
k. Contestants must provide Metal Stem Food Thermometer (0-220 Degrees F), not a meat roasting or glass thermometer.
l. Contestants must provide thermometers for refrigeration unit.
m. Contestants must provide racks for elevating food at least 6 inches off the ground.
9. Contestants must check in and set up between 8:00 a.m. and 9:00 a.m. on Saturday, November 7, 2009. Cooking areas must be set up and ready for inspection by the Health Department by 9:00 a.m. Deadline for entries is Friday, October 23, 2009.
10. The chief cooks’ meeting will be held on Saturday, November 7, 2009 at 9:00 a.m. in the judging building (DFA Annex @ Barrett’s Landing). All teams must have their chief cook present. Judging will take place at 2:00 p.m. in the same location as the chief cooks’ meeting was held. Cooking the chili will start immediately after the Chief cook’s meeting.
11. Each contestant will be assigned contestants’ number by the Chief Chili Master and be given a container in which their chili will be collected at the time of the official judging. Each contestant should verify that the number on the bottom of their container is the same as their contestants’ number assigned to them by the Chief Chili Master. At the option of the judge, each contestant may be required to cover their number on the bottom of the container with non-transparent tape prior to giving the bowl to the collector or delivering to the judging area.
a. Not more than one quart of chili will be collected at the end of the cooking period for the purpose of judging.
12. Judging Criteria – the chili will be judged on the following criteria:
a. Aroma – Chili should smell appetizing.
b. Appearance – Chili should look appetizing.
c. Taste – Chili should have good flavor, good texture of the meat used, consistency and blend of spices, and good color.
*Note: Judges will not be allowed in the contestant area prior to judging!
13. It is the responsibility of the Chief Cook to see that the contest area is cleared and policed during and following the contest. All trash must be placed in the proper containers – no trash, etc. should be left in the cooking space. All trash must be bagged and placed in designated receptacles before the team leaves the cook-off. Violation of this rule will disqualify the team from future participation.
14. Completion of the entry form, including the signature of the Chief Cook on the Release of Liability, signifies agreement for compliance with all contest rules by all listed members of the team. Participants agree by submission of their name on the entry form to the Release of Liability. The Chief Cook will be responsible for assuring that all members of the team are aware of the contest rules including Release of Liability.
15. Decisions of the officials and judges are final
16. Contest officials reserve the right to make additional regulations as situations warrant.
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