Location
Alabino, Moscow region
About Field Kitchen contest
Team (5 persons max)
Team leader – 1 person
Coach - 1 person
Interpreter – 1 person
Cooks – 2 persons
Bakers – 2 persons
Maintenance unit – 2 persons




STAGES
1. Firing competition.


2
. Team competition of meal cooking and baking on arbitrary prescription using stated product set.
3. Team competition of meal cooking and baking on the stated prescription and according to the stated menu.
4. National cuisine master class (results are not included in overall offset).
EQUIPMENT
PP-40 portable stows.
KP-30 portable kitchens.
KP-130 field kitchens.
PKhB-0.4 bakery trailers.

CONDITIONS
"Firing Competition" is conducted on the assault rifle fire field with two directions of fire, initial line, line of opening fire and fire positions. Upon command of a representative of the Jury the participants perform the "Positioning fire at stationary target in a daytime" firing exercise.
POINTS
Points are added by representative of referee's commission after the target examination. The examination is also carried out by the representatives of the teams after the first stage, who have finished firing.
Hit the centre circle (10 cm) is counted 10 points. Hitting each subsequent round reduces the numbers of points by 1 (10, 9, 8, 7, 6). A direct hit touching the line of a circle is counted in favour of the shooter. A hit out of the circle is counted as miss.
CONDITIONS
Day 1
Starter cooking by each team one appetizer, one the first dish (soup), one the second dish (meat (fish) with garnish), one the third dish (a beverage) from the set of food issued to participants by the organizers of the Competition based on 20 portions of each course.

Day 2
The baking bread by each team from the set of food issued to the participants by Organizers of Competition based on at least 10 loaves of bread (small-piece at least 5 loaves).

CONDITIONS

Day 1
Starter cooking by each team two appetizers, two first dishes (soup), two second dishes (meat (fish) with garnish), one the third dish (a beverage) from the set of food issued to participants by the organizers of the Competition on the stated prescription and according to the stated menu based on 10 portions of each course.

Day 2
The baking bread by each team from the set of food issued to the participants by Organizers of Competition based on at least 12 loaves of bread with weight less than 1,1kg and not more than 1,2kg according to the recipe.

The quality of the food is determined by organoleptic method: examination of appearance, determination of consistency, colour, taste and smell, as well as aesthetic design. This method allows to judge the correctness of primary and thermal processing of food, taste of food and aesthetic design.
POINTS
The points are added by the representatives of the Judge's commission of the Competition according to the 10-point scale (separately for each dash) after quality evaluation of the cooked food.

THIS STAGE INCLUDES:
− acquaintance with the dishes of the national cuisine by the participants and the guests of the Competition;
− demonstration of the level of the professional skills of the participants;
− demonstration of the possibility of varied, tasty and healthy food in the field conditions;
− exchanging of experience, technology of cooking of national dishes and increasing of culinary skills of servicemen;
− opportunity of tasting of cooked national cuisine dishes.
RESULTS
The winners and awardees are decided by the Jury of the Competition according to the sum of points, gained by participants during the Competition. The rating of each team is determined by the number of points gained at each stage of the competition and sum of points, gained after the shooting and cooking stages of the Competition. The number of points received by the participants is the main criterion determining the place. In case two teams have the same number of points, the priority comes to the team, which has received more points for cooking according to the recipe. In case two teams are equal in that stage, priority comes to the team that has gained more points at the baking stage.

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