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The Department of Food and Beverage won 5 golds, 2 silvers, and 3 bronze medals in the Korea KICC International Culinary Competition.

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    • Source: 正修科技大學
    • Date: 2021/09/01
     


    Although the Department of Food and Beverage was unable to go abroad due to the pandemic, it participated in the “2021 Republic of Korea International Culinary Competition” using video submission and eventually won 5 golds, 2 silvers, and 3 bronzes. The students’ performance was quite impressive. The teachers and students presented the outstanding performance results to President Jui-Chang Kung, who highly praised them.


    The Department of Food and Beverage participated in the “2021 Republic of Korea International Culinary Competition” and won 5 golds, 2 silvers, and 3 bronzes. In the “Main Course” competition, Yu-Ting Chen, Ching-Hsun Chou, and Tzu-Hao Liu won gold, silver, and bronze medals, respectively. In the “Vegetable and Fruit Carving” competition, Yu-Ting Chen and Rou-Jen Pan won two golds. In the “Exquisite Dessert” competition, En-Hua Lee and Yu-Chin Huang won gold, Chih-Hsiang Chien silver, and Bing-Li Tsai, Pin-Yun Yeh bronze.


    Sheu-Der Wu, director of the Department of Food and Beverage, said that video submission was used due to the pandemic, and the students had to complete everything themselves, from production, video recording to post-production. Yu-Ting Chen, a junior student of the Department of Food and Beverage, won gold in the long-distance competition, “pork main dish.” The main concept of the gold-winning cuisine, “Nutty Pork Chop and Baked Pastry with Hunter Sauce”, involves the chewiness of the pork chop with the taste of nuts and the unique flavor of the hunter sauce. Six pork chops should be fried to golden brown and seasoned with cream, garlic, and rosemary. The puff pastry pork chops should be smeared with a mustard sprinkle and Italian spices, wrapped in puff pastry, coated with egg liquid, cut lightly, and roasted at 180 degrees for 5 minutes. The nutty pork chops should be cut into thin slices, sprinkled with butter and nut bread flour, and baked at 160 degrees for 5 minutes. This dish is very particular about every procedure.


    Yu-Ting Chen said that due to the pandemic, video submission was used to participate in the competition. This is the first time in her life that she won a gold medal. She appreciates the guidance of Mr. Ming-Sung Cheng and the help of her classmates and seniors.


    Noteworthily, Yu-Ting Chen also won gold in the “Artistic and Static Vegetable and Fruit-Carving” competition. The cuisine theme, “Temple Fair”, mainly presents the Taiwanese culture. Outside the temple were people playing drums and lion dances—a lively celebration. The carving of characters was the most difficult. The five sense organs must be symmetrical, and the limbs coordinated. If the characters were not carved well, the work would look unnatural. Winning the gold medal required constant practice and Mr. Chin-Jun Cheng’s guidance.


    Rou-Jen Pan, a junior student of the Department of Food and Beverage, won gold in the long-distance competition, “Artistic and Static Vegetable and Fruit-Carving.” In this work, taro was used to carve the phoenix and the vase. The most difficult part was using an iron bracket separately as the supporting point to present the work. The slope of the vase and the weight of the phoenix had to be measured well. Otherwise, the iron bracket would not be able to support them. In order to give the work a detailed look, the student specially carved the vase into a hollow shape, and the phoenix feathers were also carved one by one, making the work lifelike. The student was grateful to instructor Chin-Jun Chen for the assistance and guidance in making the work look perfect.


    En-Hua Lee, a sophomore of the Department of Food and Beverage, and Yu-Chin Huang, a freshman of the Department of Food and Beverage, won gold in the “Exquisite Desserts” competition. They broke through the original color limitations of nature, using the three elements of nature—sky, earth, and water—as the theme and combined with some fresh edible flowers and fruits. During the dessert-making process, attention had to be paid to temperature control and the making of chocolate chips. If the stamp were either too cold or too hot, it would not work successfully. However, once the foundation was laid successfully, making a beautiful dessert would not be difficult.


    En-Hua Lee and Yu-Chin Huang said that although they encountered many difficulties and bottlenecks from the pre-preparation to the final filming and editing, they also learned a lot. Not only that they learned about the technology, but they also learned cooperation, tacit cultivation, and communication with teammates despite different opinions.