COGURDD 2018 COMPETITORS INFORMATION PACK - RULES, GUIDELINES, RECIPIES
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Tuesday, 16 January 2018
COGURDD 2018
COMPETITORS
INFORMATION PACK
RULES, GUIDELINES, RECIPIES
Updated - Tuesday, 16 January 2018Order of the Competition
1. All competitors must be current members of Urdd Gobaith Cymru. You can register to compete through our
website www.urdd.cymru Closing dates vary by region, so check our website for regular updates or
contact your local Development Officer to confirm the closing date for your region. Contact details can be
found on our website www.urdd.cymru under ‘Your Area’.
2. Round 1 must be held independently in your school/branch before the closing date which is relevant to your
Region. All arrangements for Round 1 are the responsibility of the school/branch including choosing judges
and following health and safety regulations of the school/site. It is not advisable to permit competitors to carry
sharp knives or dangerous equipment to the competition site without adult supervision. In these instances,
the adult should transfer the equipment to a staff member at the beginning of the competition and it should
then be transferred back to the adult at the end of the day. It should be noted on the Risk Assessment for the
school/site if electrical equipment has been PAT Tested or not.
3. To assist in organising Round 1, we have prepared an Adjudicator’s Pack which contains instructions for
adjudicators and mark sheets. If you would like to receive a copy, please contact your local Development
Officer.
4. Your local Development Officer will organise Round 2 – The Local Round before 27 April 2018
5. Round 3 (National Round) will be held on the Eisteddfod Maes between 28 – 31 May 2018. You will receive
further information regarding subsequent rounds from the Eisteddfod Office.
COMPETITION ROUND WHAT TO COOK?
Yr.4, 5 and 6 Round 1 (School) Recipe 1 only
Yr.4, 5 and 6 Round 2 (Regional) Recipe 1 and 2
Yr.4, 5 and 6 Round 3 (National) Recipe 1 and 2
Yr.7, 8 and 9 Round 1 (School) Recipe 1 and 2
Yr.7, 8 and 9 Round 2 (Regional) Recipe 1 and 2
Yr.7, 8 and 9 Round 3 (National) Recipe 1 and 2
Yr.10 and under 19 years old
Round 1 (School) 1 Course Meal based on ‘The Best from Wales’
Yr.10 and under 19 years old
Round 2 (Regional) 1 Course Meal based on ‘The Best from Wales’
Yr.10 and under 19 years old
Round 3 (National) 1 Course Meal based on ‘The Best from Wales’
19 – 25 years old No Round 1 and 2 will be held for this age category. Applicants will be invited to
compete at the National Round
19 – 25 years old Round 3 (National) 2 Course Meal based on ‘The Best from Wales’Numbers of Competitors representing the Regional Round (Round 2)
In those Regions where up to 5 schools are competing, 2 competitors from each school are permitted to attend
and compete in the Regional Round (Round 2). When there are 6 or more schools competing, only 1
competitor is permitted to attend and compete from each school. This is due to the limited number of work
stations available. If there are more schools than available work stations in the Regional Round, the Regional
Development Officer will hold two sessions.
The Recipes
1. Please read the recipes for your age range very carefully, noting the ingredients and equipment
needed and any special instructions.
2. The recipes indicate some of the points that the judges will be looking for during the preparation of the
recipe. You should note these carefully.
3. All competitors must provide all core ingredients and equipment for Round 1 and Round 2 in
all age categories. Core ingredients for Year.4 – 6 and Year.7 – 9 will be provided by the Urdd in
Round 3 with instructions for competitors to bring their own additional ingredients which
aren’t stated in the recipe. Year 10 – 19 and 19 – 25 competitors will need to bring all their own
ingredients and equipment for Round 3 but will be reimbursed £10 and £15 respectively for
food sale costs
4. In the Preliminaries, held on the Eisteddfod Maes, all competitors will need to prepare every recipe for
their age group. The 3 competitors who have received the highest marks in their age group will
progress to the Final Round, where they will be tasked at preparing a new recipe. The recipe for the
Final round will be distributed after all Regional Rounds are held.
5. The recipes for the Final Round are age specific and will test the competitors on their cooking skills
and ability to read and complete a recipe.
Competitions Rules
1. Time allowed for cooking is 90 minutes, with the exception of the 19-25 age range, who will have up to 2
hours. Competitors may have 15 minutes (in addition to the 2 hours) at the start of each round in order to
set out their ingredients, weigh them and to collect and check equipment.
2. Competitors should ensure that they arrive promptly in order to start the competition on time.
3. Competitors will need to provide all ingredients and equipment for every Round, except for the Final
Rounds.
4. Do not prepare any ingredients in advance unless stated in the recipe or you may lose marks.
5. Please do not alter the recipes or the quantities specified. However, some ‘on the spot’ minor changes
might need to be made, including adding or reducing liquid in the mixing of dough or adjusting the
consistency of soup, for example.
6. The full quantity of the recipe should be made in all the competitions. For practise purposes some recipe
quantities may be halved for economy.
7. Good time management is essential.
8. Wash up as you go along and keep your cooking area tidy. In the Round 3 and Final Round the
competitors will not have to wash dishes but they will need to work cleanly and responsiblyGuidelines for Competitors
1. You should pay particular attention to food safety and hygiene and to your own and others’ personal safety.
2. Frequent hand washing is essential, before and during food preparation.
3. When cutting, slicing or dicing, use safe cutting techniques.
4. Do not leave sharp items in washing up bowls or where they may cause injury to others.
5. Store raw and cooked perishable ingredients at 5°C and take steps to avoid cross contamination by accidentally
transferring harmful bacteria from raw meat or fish on to other foods.
6. Cover wounds on hands with waterproof dressings.
7. Do not attend the competition if you feel unwell, feel sick or have an upset stomach, a heavy cold or cough.
8. If you experience any difficulty during the competitions (eg. an accident, faulty equipment or feeling unwell),
please inform the judge immediately.
9. Wear a clean apron or overall. Aprons will be provided in the Final Round.
10. Please tie your hair back if it is long and secure any wisps or long fringes away from the face.
11. Do not wear nail polish.
12. Wear appropriate footwear.
13. Do not waste food by excess trimming, thick peeling or discarding good food. Recycle cans and bottles/jars
and use the compost bins (if available).
14. If any competitor should need essential medication during the competition it is their responsibility to ensure it is
available and administered by themselves or an appropriate designated adult.
15. Do not touch electrical equipment with wet or greasy (slippery) hands.
16. Operate the equipment with due care and under judges’ supervision.
17. You will probably find it helpful to rehearse your recipes before the competitions to ensure that you avoid
difficulty or problems when you are making the dishes during the competition.
18. Good time management is essential. To help you with this you may want to prepare a short time plan outlining
your order of work which you can refer to during the competition.
5. Adjudication
1. Judging will take place at each of the rounds.
2. Your work (the preparation, cooking, serving and the presentation of your dishes) will be observed carefully.
3. The judges will allocate marks for certain processes, (some indicators are given in each of the recipes) careful,
safe and hygienic practice and for the finished dishes.
4. Judges may give a short critique to competitors at the end of each of the competitions.
5. The judges’ decision is final and regrettably no written critiques or judges’ mark sheets can be made available
to individual competitors.Eisteddfod Genedlaethol yr Urdd 2018
Method
CogUrdd Year 4, 5 and 6
1. Peel the carrot and cut into ribbons using a vegetable peeler and place into a
Recipe 1 – Crunchy Asian Salad medium bowl.
To be prepared in Round 1 – (School), Round 2 – (Regional) & Round 3 – (National Heats) 2. Finely shred the cabbage by slicing thinly and add to the carrots along with
the thawed edamame/soy beans .
Serves 2 3. Thinly slice the red pepper and add to the other vegetables. Drizzle over the
sesame oil and toss all the ingredients together until evenly mixed.
Ingredients Equipment
1 Large carrot 4. Place all of the dressing ingredients into a small food processor or into a jar
¼ Red Cabbage Vegetable peeler with a lid and blitz/shake until combined. Taste to check the seasoning,
75g Edamame/soy beans – if Mixing Bowl adding more lime/syrup/soy if needed.Tuesday, 16 January 2018
frozen, then leave at room
Sharp knife
temperature to defrost 5. To serve, divide the vegetables between 2 bowls and drizzle over the
1 red pepper Chopping board dressing.
2 Spring onions, thinly sliced on Tablespoon
the diagonal Grater/Zester 6. Finish by scattering some spring onions, sesame seeds or crunchy salad
1-2 tbsp. sesame or rapeseed oil Small food processor or Jam onions, chillies, coriander and mint over both bowls and serve with a wedge
2 tsp Sesame seeds or crunchy Jar of lime.
salad onions (found in a tub from Presentation bowls/plates
the supermarket)
Small bunch fresh coriander &
The judges will consider the following during the preparation of this recipe:
mint, finely chopped
½ Red chilli, thinly sliced (optional) • Accurate weighing and measuring of the ingredients.
½ Lime cut into wedges
• Neat and careful chopping/preparing of the fillings.
Dressing
1 ½ tbsp. rice vinegar • Taste and Presentation – overall taste and balance of flavours as well as how the
1 ½ tbsp. soy sauce dish has been presented.
½ tbsp. honey or maple syrup
Thumb nail piece of fresh ginger,
grated
Squeeze of limeEisteddfod Genedlaethol yr Urdd 2018 Method
Method
CogUrdd Year 4, 5 and 6 1. In a medium saucepan over a medium-high heat, add 1 tablespoon of oil and
No advance preparation of the brown the beef
In a food and pork mince.
processor, blitz Cook for around
the onion, 3-5 minutes,
garlic, thenparsley,
ginger, remove
ingredients is requir the meat
mint, andand
salt keeppepper
to one side. While theinmeat
– adding is browning,
a little peel and
oil to help getchop
Recipe 2 – Tagliatelle Bolognese the carrot, onion and celery and also chop the bacon.
things going. Once blitzed, add the mixture to the lamb
To be prepared in Round 2 – (Regional) and Round 3 – (National Heats) 2. along
Add the with the spices
other tablespoon in into
of oil a large
the panbowl
once and thoroughly
the meat has cookedmix
and
with your hands.
reduce the heat to a low-medium. Add the chopped onion, carrot and celery,
Serves 3 – 4 along with a good pinch of salt and cook for around 5-8 minutes until soft,
stirring occasionally.
Divide the mixture After thissmall
into time add in thethe
balls bacon andofgarlic
size a 50pand continue
piece.
to cook
In for a further
a frying 3 minutes.
pan over a medium heat, brown the meatballs
Ingredients Equipment with a little oil until brown all over, this should take around
3. Add
6-8 the browned meat
minutes. Don’tback to the pan along
overcrowd yourwith
pan, the oregano
cook the and tomato
puree; giving everything a good stir and cooking
meatballs in batches, keeping them warm in the oven. out the puree for a couple of
2 tbsp. Olive Oil 2 x Medium saucepans minutes. Add the lentils, soy sauce and Worcestershire sauce and finally the
(not extra virgin) Tablespoon tin of tomatoes. Stir the mixture and taste to check the seasoning, adding salt
To makeBring the the
harissa dip,tochop the reduce
herbstofinely and andadd to
100g Minced Beef Sharp knife if needed. Bolognese a boil then a simmer leave
the yogurt
to bubble and harissa
for around paste,
20 minutes, or untilmix until are
the lentils combined.
soft.
100g Minced Pork Chopping board
4 Rashers of Smoked Streaky Wooden spoon/spatula
Cook
4. thethe
Serve pasta according towith
meatballs the packet instructions.
the dip and the cauliflower
Bacon Weighing scales
½ Onion tabbouleh
Grater 5. The sauce should have thickened slightly and be full of flavour from all the
2 Garlic Cloves, crushed/grated Serving bowls/plates ingredients. If the sauce looks like it’s getting too thick, then you can add a
2 tbsp. Tomato Puree littlewill
The judges water to loosen
consider theit. following during the preparation of this recipe:
1 tsp Dried Oregano
•6. To serve, stir
Accurate throughand
weighing the Bolognese
measuringthrough the Tagliatelle and divide
of the ingredients.
1 Carrot
1 Stick Celery between the plates. Grate a little parmesan on top and serve hot.
• Neat and careful chopping/preparing of the fillings.
40g Red Lentils
½ tbsp. Soy Sauce The •judges will consider–the
Presentation it looks as well
following asthe
during taste nice. of this recipe:
preparation
½ tbsp. Worcestershire Sauce
1 Tin Chopped Tomatoes • Accurate weighing and measuring of the ingredients.
(400g) • Neat and careful chopping/preparing of the fillings.
200g Tagliatelle Pasta
25g Parmesan to serve • Taste and Presentation – overall taste and balance of flavours as well as how
Salt – to taste the dish has been presented.Method
1. To make the dough, place the flour in a medium bowl, add the salt, yeast, oil
Eisteddfod Genedlaethol yr Urdd 2018 and water and bring together into a rough ball. Tip out onto a work surface and
knead for around 5-8 minutes or until smooth and elastic. Place back into the
CogUrdd Year 7, 8 and 9 bowl and cover with cling film. Leave to prove for 45 minutes.
2. For the topping, roughly chop the tomatoes and garlic and toss in the oil, a little
Recipe 1 – Pizza salt and the oregano. Place in a small saucepan and cook for around 15
minutes over a low to medium heat until the tomatoes have broken down and
To be prepared in Round 1, 2 and 3 (School, Regional and National Heats Rounds) the garlic is soft. Use a stick blender to blitz the tomatoes into a smooth sauce.
Leave to one side to cool until needed.
Ingredients Equipment
3. Preheat the oven to the hottest setting and place a baking stone or upturned
250g Strong white bread flour Medium mixing bowl baking tray/sheet in there to heat up.
5g Sea Salt Weighing scales
4. After the dough has proved, lightly flour the work surface and divide the dough
3g Fast acting yeast Jug into 2, shaping each piece into a ball and keep to one side on a flour dusted
1 tbsp Olive Oil Spatula/dough scraper tray or baking tray - cover with a tea towel.
170ml Warm water (no hotter Clingfilm/Tea towel
than hand temperature) Sharp knife 5. Roll out a ball of dough on a work surface dusted with flour and try and get
Extra flour for rolling Chopping board your base as thin as possible. Place the dough onto a baking tray ready to go
Measuring spoons into the oven then spread some of the tomato sauce on the base.
For Tomato Sauce Small saucepan
6. Top the pizza with whatever ingredients you want – use different cheese,
3 large ripe Tomatoes Food processor/stick blender vegetables, meats, etc – be creative!
2 tbsp Olive Oil Baking stone/baking tray
1 Garlic Clove Rolling pin 7. Bake in the oven for 6-8 minutes or until golden and bubbling. Serve
1 tbsp Fresh oregano or 1 tsp Grater immediately.
dried oregano, chopped Serving plate/board
Salt to taste
The judges will consider the following during the preparation of this recipe:
Pizza Topping • Accurate weighing and measuring of the ingredients.
Each competitor is free to decide their own • The size of chopped ingredients – not to big nor to small
choice of Pizza topping(s). Be creative in • Neat and careful chopping/preparing of the fillings.
your combination of flavour, texture and • Taste and Presentation – overall taste and balance of flavours as well as how
overall look. The competitors are the dish has been presented.
responsible for bringing the topping
ingredients to each round of competitionMethod
Eisteddfod Genedlaethol yr Urdd 2018
1. Break up the biscuits by placing them into a plastic bag and crushing
CogUrdd Year 7, 8 and 9 them with a rolling pin, or pulse in a food processor.
Recipe 2 – Lemon & Blueberry Jam Jar Desserts 2. Melt butter in a small saucepan before stirring through the crushed
biscuits in a bowl and divide between the 4 jars equally. Ensure you
press the biscuit mixture into the bottom of the jars so that they’re level.
To be prepared in Round 1, 2 and 3 (School, Regional & National Heats Rounds) Place in the fridge to chill.
3. In a medium bowl, whisk together the condensed milk and cream, then
Ingredients Equipment add the lemon juice and lime.
125g Digestive Biscuits Medium sandwich bag 4. Divide the mixture equally between the 4 jam jars and place back in the
40g Butter, melted Rolling pin [or] fridge for 30 minutes while you make the blueberry compote.
200g Condensed Milk Food processor
5. In a small saucepan, place the blueberries, maple syrup and a splash of
(½ 405g tin) 2 x Small saucepan water. Cook over a medium heat until thickened slightly. Leave to cool.
Juice & Zest of 2 Lemons Measuring spoons
150ml Double Cream Weighing scales 6. To serve, divide the compote between the four jars, spooning the
100g Blueberries, fresh or 4 x jam jars or similar mixture on top of the lemon layer.
frozen containers
7. Serve immediately, or keep in the fridge until ready to serve
1 tbsp Maple Syrup Medium mixing bowl
Whisk – electric or hand
Grater/zester
The judges will consider the following during the preparation of this recipe:
Spatula
Accurate measurements and assured cooking technique
Presentation is key – ensure all 4 jars / pots content are equally
distributed and the layers are distinctly visual
Cook compote over a low heat to avoid the mixture from burningEisteddfod Genedlaethol yr Urdd 2018 should include the ingredients list along with the correct
measurements, an equipment list, making note of any unusual items
needed, breakdown costs of ingredients and finally the method of the
Cogurdd Years 10-under 19 yrs recipe.
Professional chefs, cooks and food writers are tasked at writing
Theme: BEST OF WALES (GORAU O GYMRU) recipes for their dishes, so this shows that the competitors
understand how to write out a recipe so that if someone else had to
Competitors have 1 hour 30 minutes to make a savoury or a sweet make the dish, they could follow the recipe with no issues.
recipe of their own creation. Each competitor is limited to
sourcing their all their ingredients for under £10.
An example of how a recipe should be written can be found on the
next page. The method can be simply written through bullet points
This recipe should be made at every stage of the competition, with
rather than long sentences and competitors should use simple words
the exception of the final round, where the 3 remaining competitors
to describe the techniques needed to make the dish. Recipes should
(chosen from the Preliminary rounds) will be given a new recipe to
be written in Welsh or bilingually and presented on the day of the
complete within a specific time.
competition.
Competitors can make a main meal or a dessert. This is an Finally, this is an opportunity for the competitors to show off their
opportunity for competitors to display their cookery and creative skills by cooking something that they really like to cook. Take your
skills, and gives those who prefer to make sweet dishes/patisserie a time to research recipes and test things before choosing your final
chance to display their skills. dish. Make sure you’re confident in the dish and take care and
pride when it comes to writing the recipe and, of course, presenting
The level of the dishes shouldn’t be too easy nor too over- ambitious the recipe.
and should be completed within the time frame with no prior
preparation of ingredients allowed ahead of the competition. Marks will be given for the skill level of the dish, the written recipe,
cooking and knife skills, health, safety & hygiene, the theme
Competitors are also asked to write out the recipe in advance. It relevance, and of course presentation of the final dish.Example Recipe for Under 19 and Under 25
Quickly tip in the flour. Stir vigorously with a wooden spoon until
Competitor Name: Mr Urdd
the mixture forms a soft ball. Return to the heat and cook over a
low heat for 1-2 minutes, stirring constantly.
Profiteroles
Remove from the heat and leave to cool slightly. Gradually add
the eggs, beating well between each addition to form a smooth,
Makes 24
shiny paste. Spoon the mixture into a piping bag fitted with a
1.5cm/ ½in plain nozzle, alternatively just snip the end off of a
Ingredients
disposable piping bag.
Choux Pastry
Pipe round discs onto the baking tray in the marked circles and,
60g Unsalted Butter = £1.45
using a damp finger, smooth over the top of each disc. Bake in
75g Plain Flour = £0.55
the centre of the oven for 10 minutes. Reduce the oven
2 Eggs = £0.89
temperature to 190C/170C Fan/Gas 5 and cook for a further 10-
150ml Water
15 minutes. Remove the choux buns from the oven and pierce
each bun with a skewer to allow the steam to escape. Return to
Whipped Cream
the oven for 4-5 minutes to dry out. Remove from the oven and
300ml Double Cream = £1
leave to cool on a wire rack.
1-2 tbsp Icing Sugar = £3.79
For the whipped cream, whisk the cream with the icing sugar until
Chocolate Ganache
it starts to stiffen – don’t over whisk or the cream will split. Pop
200g Plain Chocolate (Bournville is perfect) = £1.20
into a piping bag ready to fill the choux pastry.
150ml Double Cream = £1
For the chocolate ganache, bring the cream to the boil in a small
Total cost: £9.88
pan. Remove from the heat. Add the chocolate and stir until
melted and shiny. Transfer to a bowl and leave to cool. Transfer
the fridge to chill until the ganache has thickened to a spreadable
Method
consistency.
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray
with baking parchment and draw onto it 24 circles 2.5cm/1in wide.
To assemble the profiteroles, fill the choux buns with the whipped
Put the butter in a heavy-based saucepan with 150ml of water
cream from underneath. Fill all the buns and then dip them into
and heat over a medium heat until the butter melts. Bring the
the chocolate ganache to coat half-way up the sides, or stack the
mixture to the boil and then immediately remove from the heat.
profiteroles into a pyramid and pour the ganache over the top.writing recipes for their dishes, and so this is to see that the
Eisteddfod Genedlaethol yr Urdd 2018
Cogurdd Aged 19-25 Years
THEME: BEST OF WALES (GORAU O GYMRU)
Competitors have up to 2 hours to make either a starter and a main
meal or a main meal and a dessert of their own creation. Each competitors understand how to write out recipe so that if someone
competitor is limited to sourcing their all their ingredients for else had to make the dish, then they could follow the recipe with no
under £15. issues.
An example of how a recipe should be written out can be found on
There will be no regional rounds for this age category with the above page. The method can be simply written through bullet
competitors cooking their recipe in a semi-final heat with the best 3 points rather than long sentences and competitors should use simple
remaining competitors (chosen from the Preliminary rounds) given a words to describe the techniques needed to make the dish. Recipes
new recipe to complete within a specific time. should be written in Welsh or bilingually and presented on the day of
the competition.
This is an opportunity for competitors to display their cookery and
creative skills and gives those who prefer to make sweet Finally, this is an opportunity for the competitors to show off their
dishes/patisserie an opportunity to display their skills. skills by cooking something that they really like to cook. Take your
time to research recipes and test things before choosing your final
The level of the dishes shouldn’t be too easy nor too over- ambitious dish. Make sure you’re confident in the dish and take care and
and should be completed within the time frame with no prior pride when it comes to writing the recipe and of course presenting
preparation of ingredients allowed ahead of the competition. the recipe.
Competitors are also asked to write out the recipe in advance. It Marks will be given for the skill level of the dish, the written recipe,
should include the ingredients list along with the correct cooking and knife skills, health, safety & hygiene, the theme
measurements, an equipment list, making note of any unusual pieces relevance, and of course presentation of the final dish.
needed, breakdown of ingredients costs and finally the method of the
recipe. Professional chefs, cooks and food writers are tasked atTemplate
Name of Competitor:
Age Category:
Method / Serving instructions
Recipe Title:
Ingredients & costs EquipmentYou can also read
