Cook Out  Rules

1. Cooking Contest entries will be judged in one single round only. There will be no final round of judging. Prizes will be awarded to the first three places.
2. A team may consist of one or three members.
3. Only team members and cook’s aids (no family or friends) are allowed in the cooking area. One team member must remain in the cooking area at all times. 
4. Teams are asked to walk with their own equipment and utensils
5. Teams are asked to submit a recipe or list of Ingredients used to make the soup
6. Teams are asked to practice safe food handling procedures.  Please use hair nets and gloves.
7. Please prewash and prep ( Peel, Season, Marinate) vegetables or meat before competition. DO NOT COOK!
8. All ingredients must be combined, chopped, sliced, diced and cooked on site including garnishes. For safety reasons, all ingredients and meats must be stored at the correct temperatures.
9. There should be no eating in the cooking area.
10. Battery operated or electrical devices, such as mixers or blenders, are allowed in the preparation of food. Digital thermometers and digital scales are allowed. 
11. All foods submitted for judging should be displayed in the appropriate container for proper judging to take place.
12. Garnishing should be simple, complement the dish being presented, and not distract from it. This is not a garnishing contest. Garnishes should be edible. Any flowers used in garnishing should be pesticide free and edible.
13. Use good fire safety practices. Keep yourself and the public safe. All cooking must be done at least 18 inches above the ground. 
14. Alcoholic beverages and smoking will not be allowed during the cook-off 
15. Soup will be judged on the following criteria: Aroma, Appearance, Taste and Texture (Consistency)
16. All judging decisions are final