{"id":14662,"global_id":"www.teeninduskool.ee?id=14662","global_id_lineage":["www.teeninduskool.ee?id=14662"],"author":"4","status":"publish","date":"2022-02-08 12:46:18","date_utc":"2022-02-08 10:46:18","modified":"2022-02-08 12:47:45","modified_utc":"2022-02-08 10:47:45","url":"https:\/\/www.teeninduskool.ee\/?tribe_events=kuldne-kulp-2022","rest_url":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/events\/14662","title":"Kuldne Kulp 2022","description":"

Kuldne Kulp on Teko pika ajalooga noorte peakokkade konkurss, kus osalejatel tuleb n\u00e4idata oskust men\u00fc\u00fc koostamisel ja valmistamisel. V\u00f5istluse teemaks on kahek\u00e4iguline pidulik l\u00f5unas\u00f6\u00f6k, mis koosneb pearoast ja desserdist.<\/span> Pearoa<\/span><\/b>\u00a0<\/span>p\u00f5hitooraineks on <\/span>terve roogitud l\u00f5he<\/span><\/b>. <\/span>Pearoog peab <\/span><\/b>sisaldama <\/span>kastet ja<\/span><\/b> v\u00e4hemalt<\/span><\/b> 3 lisandit<\/span><\/b>. <\/span>Dessert <\/span><\/b>peab sisaldama porgandikooki<\/span>, <\/span><\/b>Cr\u00e8me anglaise<\/i> ja v\u00e4hemalt \u00fcht lisandit puuviljadest v\u00f5i marjadest. V\u00f5istlus koosneb kirjalikust eelvoorust, kus hinnatakse loomingulisust (roogade komponeerimisel ja visuaalsel v\u00e4ljapanekul)<\/span> , k<\/span>ohustusliku tooraine kasutamist ja tellimislehe vastavust retseptidele, <\/span>roogade tehnoloogilist kirjeldust, <\/span>roogade omavahelist sobivust men\u00fc\u00fcs<\/span> ja <\/span>kirjaliku t\u00f6\u00f6 vormistuse vastavust etteantud n\u00f5uetele.\u00a0<\/span><\/p>\n

V\u00f5istlusp\u00e4ev koosneb t<\/strong>ehnilisest \u00fclesandest <\/span><\/b>– l\u00f5he fileerimisest ja portsjoneerimisest, 4 portsjonit pearoaks, s<\/span>upikogu ettevalmistamisest\u00a0(l\u00f5puste, silmade eemaldamine). Tehnilise \u00fclesande sooritamiseks on aega 30 min. P\u00e4rast tehnilist \u00fclesannet tuleb v<\/strong><\/span>almistada 4 portsjonit pearooga ja desserti<\/span><\/b>, millest \u00fcks pannakse v\u00e4lja esitluslauale ja teised viiakse \u017e\u00fcriile degusteerimiseks.<\/span>\u00a0<\/span>K\u00f5ik toidud serveeritakse vastavalt loosinumbrile, p<\/span>earoog serveeritakse 2,5 tundi ja dessert 3 tundi p\u00e4rast v\u00f5istluste algust. Toidud serveeritakse korraldaja poolt etteantud n\u00f5udele, enda n\u00f5usid v\u00f5istlusele kaasa v\u00f5tta pole lubatud. Taldrikud serveerimiseks on valged, pearoal \u00fcmmargune taldrik, l\u00e4bim\u00f5\u00f5duga 32 cm, desserdil kandiline taldrik, m\u00f5\u00f5tudega 26,5×16 cm.<\/span>\u00a0<\/span>V\u00f5istlejatel on kaasas oma noad ja lubatud on kaasa v\u00f5tta v\u00e4ikevahendeid (kaal, taimer, termomeeter). Elektrilistest vahenditest on lubatud kaasa v\u00f5tta: k\u00e4simikser, saumikser, kutter.<\/span>\u00a0<\/span>V\u00f5istluse ajal on v\u00f5istlejal kasutada <\/span>\u00fcks ahi<\/span><\/b> (vastavalt loosinumbrile). M\u00f5lemas k\u00f6\u00f6gis on <\/span>\u00fcks sous vide<\/span><\/i><\/b> masin temperatuuriga 54\u2103 (kasutada saab seda max 8 v\u00f5istlejat).<\/span>\u00a0<\/span><\/p>\n

Z\u00fcrii hindab l\u00f5ppvoorus <\/span>t\u00f6\u00f6korraldust k\u00f6\u00f6gis ja t\u00f6\u00f6plaani kasutamist, <\/span>h\u00fcgieenin\u00f5uete t\u00e4itmist, <\/span>toiduvalmistamise tehnoloogiatest kinnipidamist, <\/span>tooraine \u00f6konoomset kasutamist, <\/span>kohustusliku tooraine kasutamist, <\/span>l\u00f5he fileerimist, portsjoneerimist ja tehnilise \u00fclesande tulemust. Lisaks j\u00e4lgitakse <\/span>roogade serveerimist ja v\u00e4limust, <\/span>loomingulisust (roogade komponeerimist ja visuaalset v\u00e4ljapanekut)<\/span> ning <\/span>roogade maitset ja roogade omavahelist sobivust men\u00fc\u00fcs. <\/span>L\u00f5ppvooru tulemuste p\u00f5hjal autasustatakse kolme paremat osalejat. \u017d\u00fcriil on \u00f5igus v\u00e4lja anda eripreemiaid. L\u00f5ppvoorus osalenud ja h\u00e4id tulemusi n\u00e4idanud \u00f5pilastel on edaspidi v\u00f5imalik esindada kooli nii vabariiklikel kui rahvusvahelistel v\u00f5istlustel.<\/span>\u00a0<\/span><\/p>\n

9.02 v\u00f5istlusel osalevad Ceitlyn Pihle, Nikita Krassi, Oleksandr Bozbey, Aljona Koch ja Jelizaveta Shalova. Noorte peakokkade t\u00f6\u00f6le annavad hinnangu Dina Aarma ja K\u00fcllike Varik (tehniline \u00fclesanne ja k\u00f6\u00f6git\u00f6\u00f6),\u00a0Veronika Eesmann, Karen Stimmer, Timo Otstavel ja Maria Rezev (toidu v\u00e4ljapanek ja maitse).<\/p>","excerpt":"","slug":"kuldne-kulp-2022","image":{"url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022.png","id":14663,"extension":"png","width":960,"height":540,"sizes":{"medium":{"width":300,"height":169,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-300x169.png"},"thumbnail":{"width":150,"height":150,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-150x150.png"},"medium_large":{"width":768,"height":432,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-768x432.png"},"thumb-small":{"width":80,"height":80,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-80x80.png"},"thumb-standard":{"width":320,"height":320,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-320x320.png"},"thumb-medium":{"width":520,"height":245,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-520x245.png"},"thumb-large":{"width":720,"height":340,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-720x340.png"},"thumb-xlarge":{"width":960,"height":450,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-960x450.png"},"thumb-xxlarge":{"width":960,"height":500,"mime-type":"image\/png","url":"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/02\/kuldnekulp2022-960x500.png"}}},"all_day":false,"start_date":"2022-02-09 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13:00:00","utc_end_date_details":{"year":"2022","month":"02","day":"09","hour":"13","minutes":"00","seconds":"00"},"timezone":"Europe\/Tallinn","timezone_abbr":"EET","cost":"","cost_details":{"currency_symbol":"","currency_code":"","currency_position":"suffix","values":[]},"website":"","show_map":false,"show_map_link":false,"hide_from_listings":false,"sticky":false,"featured":false,"categories":[{"name":"meistriv\u00f5istlused","slug":"meistrivoistlused","term_group":0,"term_taxonomy_id":425,"taxonomy":"tribe_events_cat","description":"","parent":0,"count":27,"filter":"raw","id":425,"urls":{"self":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/categories\/425","collection":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/categories"}}],"tags":[{"name":"2022","slug":"2022","term_group":0,"term_taxonomy_id":491,"taxonomy":"post_tag","description":"","parent":0,"count":129,"filter":"raw","id":491,"urls":{"self":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/tags\/491","collection":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/tags"}},{"name":"kokk","slug":"kokk","term_group":0,"term_taxonomy_id":55,"taxonomy":"post_tag","description":"","parent":0,"count":141,"filter":"raw","id":55,"urls":{"self":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/tags\/55","collection":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/tags"}},{"name":"meistriv\u00f5istlused","slug":"meistrivoistlused","term_group":0,"term_taxonomy_id":371,"taxonomy":"post_tag","description":"","parent":0,"count":58,"filter":"raw","id":371,"urls":{"self":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/tags\/371","collection":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/tags"}}],"venue":{"id":9785,"author":"4","status":"publish","date":"2019-12-16 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