Contest
Time:
Dessert Competition
Date:
4:30 pm –
6:30 pm
East Campus Union Room: Arbor Suite
35th St and East Campus Loop
Lincoln NE 68583
Lincoln NE 68583
Looking for a delicious way to show off your skills? Register for the annual Dessert Competition and show off your best treats to fellow competitors or friends! There is no fee to eat or compete!
To compete, register online (http://involved/events/east/dessert.php) or by our paper form by February 17, 2011. Then join us to eat or compete on February 18, 2010 from 4:30 p.m. to 6:30 p.m. at the Arbor Suite in the Nebraska East Union.
Rules
Here’s the deal. After entering your registration form, you and your best dessert need to show up at the Arbor Suite no later than 4:00 p.m. Desserts should be pre-made and participants must bring a minimum of 48 servings at least 1”x1” in size.
Food Safety Guidelines:
1. Prevent cross-contamination by cleaning and sanitizing all work surfaces, equipment, and utensils after each task.
2. Thoroughly wash and clean your hands with hot, soapy water before beginning, as well as before and after handling raw eggs.
3. If potentially hazardous foods are in the temperature range of 41°- 140° F for longer than two hours, they must be thrown away.
4. During transportation of dessert, keep food protected from contamination.
Prohibited Food Items:
1. Home-canned foods.
2. Desserts such as custards, creme pies or those with meringue.
3. Any food additives used that were not purchased from a licensed vendor.
4. No alcohol or drug products.
To compete, register online (http://involved/events/east/dessert.php) or by our paper form by February 17, 2011. Then join us to eat or compete on February 18, 2010 from 4:30 p.m. to 6:30 p.m. at the Arbor Suite in the Nebraska East Union.
Rules
Here’s the deal. After entering your registration form, you and your best dessert need to show up at the Arbor Suite no later than 4:00 p.m. Desserts should be pre-made and participants must bring a minimum of 48 servings at least 1”x1” in size.
Food Safety Guidelines:
1. Prevent cross-contamination by cleaning and sanitizing all work surfaces, equipment, and utensils after each task.
2. Thoroughly wash and clean your hands with hot, soapy water before beginning, as well as before and after handling raw eggs.
3. If potentially hazardous foods are in the temperature range of 41°- 140° F for longer than two hours, they must be thrown away.
4. During transportation of dessert, keep food protected from contamination.
Prohibited Food Items:
1. Home-canned foods.
2. Desserts such as custards, creme pies or those with meringue.
3. Any food additives used that were not purchased from a licensed vendor.
4. No alcohol or drug products.