VEGETABLE CARVING (Veggie Vivante)
Classes IX - XII
Let's give a Makeover to Veggies
Create magic with knives


Subject: ‘Fruits and Vegetable carving’ (Any item can be showcased with maximum number of carved vegetables and fruits)
Judging Criteria
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No.of units used
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Quality of work
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Overall performance
Instructions
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Materials: Fruits & Vegetables
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No. of participants: 2
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Time: 2 hours (To prepare and assemble)
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Participants are requested to bring all necessary materials.
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Any fruit or vegetable associated with culinary art can be used. Fresh herbs, lettuce, spring onion, lemon grass, lemon leaves & leeks are allowed.
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All carving, assembling, peeling and cutting shall be done only during the actual competition.
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Only toothpicks, palm & bamboo skewers are allowed. Wire, glue, spray, and artificial colouring are NOT allowed.
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Artificial leaves and flowers are not permitted. Competition will start at 8.30 am.

Spot registration is not entertained