Rules

IDOS SANCTIONED COOKOFF RULES 2011

1. A team may consist of one or more members.  An adult must accompany any person under 18.

2. ONLY TEAM MEMBERS are allowed in cooking area.  One team member should be in cooking area at all times for fire safety reasons.

3. Ingredients cannot be precooked and must be combined, chopped, sliced, or diced during the competition on site, including garnishes.  Marinating of meat IS allowed.  For safety reasons, no ingredients prepared or processed at home are allowed, except where health codes deem this acceptable.  Manufacturer canned products are OK!  All meat must be USDA inspected.

4. All cooking must be done in a Dutch Oven and everything cooked MUST be presented to the judges with the exception of excess gravies and sauces, and/or cooked garnishes not specified in the recipe.  Removing burnt or undercooked sections of food will lead to disqualification.  Side items such as butter, jam or sauces should not be presented to the judges. 

Dishes must be presented to the judges table on time – NO EXEPTIONS.  All foods submitted must be displayed in the pot or on the lid.  For sanitation concerns, please do not display foods on fabric. 

Field judges will give time warnings periodically throughout the cook-off.  1pm for Stew, 2pm for Bread, and 3pm for Cobbler.

5. Only competition recipes can be cooked during the cook-off, unless otherwise specified.  There should be no eating in the cooking area, but all teams should be aware that they need to stay hydrated during the cook off. 

6. Use good fire safety practices.  Keep yourself and the public safe.  You may not use propane stoves to cook your dishes.   Propane may be used to start coals. 

7. Know and practice safe food handling procedures.  Food service gloves and some type of hair restraint (hat, hairnet, etc) should be worn when handling food, except where health codes do not require this.  The teams should provide dishwashing facilities and sanitation supplies, unless facilities are provided by the cook-off location.  Coolers should be provided for all refrigerated items.  Keep hot foods above 140 degrees and cold foods below 40 degrees.  Field judges will check cooked meat temperatures prior to judging.  There should be no finger licking.  Tasting utensils must be washed immediately after use.  Wash cutting boards between meats and vegetables to avoid cross-contamination. Hand washing stations will be provided. 

8. Garnishing should be SIMPLE and complement the dish being presented.  This is not a garnishing contest.  Garnishes should be edible.  Any flowers used in garnishing should be pesticide free and edible. 

9. Interaction with the public is encouraged.  Please be courteous in sharing cooking information. 

10. All judging decisions are final.

11. All teams will receive 25% of their taste earnings back in cash, to help pay for your expenses!
12. Stew will be judged first, then Bread, then Cobbler, individually and separately.  Times are listed on COOK-OFF page.
13. A list of ingredients MUST be hung from your station DURING ALL tastings for allergy concerns!
14. Each team must have a fire extinguisher on site curing the competition.   

THE DUTCH OVEN COOK OFF AND ITS SPONSORS ARE NOT RESPONSIBLE FOR ACCIDENTS OR DAMAGE INCURRED DURING THE COOK-OFF.