LOCATION
Alabino range, Moscow region
July 28 - August 09
Field Contest contest news

About Field Kitchen contest
TEAM
(9 PERSONS)
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
1 STAGE
SHOOTING CONTEST
DETERMINES THE LEVEL OF SHOOTING SKILLS OF THE PARTICIPANTS
BREAST TARGET WITH CIRCLES
(TARGET №4 FOR ASSAULT RIFLE SHOOTING)
Non-movable. 0,75*0,75 m. Distance – 100 m. Number of rounds: 6 (3 targeting rounds, 3 control rounds). Shooting time: unlimited. Shooting from: lying position. Small arms: AK-74 with open sight.
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.
2 STARE
DETERMINES THE LEVEL OF PROFESSIONAL SKILLS OF TEAM REPRESENTATIVES WITH ADDING APPROPRIATE POINTS IN THE RATING TABLE OF THE COMPETITION
DETERMINES THE LEVEL OF PROFESSIONAL SKILLS OF TEAM REPRESENTATIVES WITH ADDING APPROPRIATE POINTS IN THE RATING TABLE OF THE COMPETITION
CONDITIONS
1. The 1st day. 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
2. The 2nd day. 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).
3 STAGE
TEAM COMPETITION OF MEAL COOKING AND BAKING ON THE STATED PRESCRIPTION AND ACCORDING TO THE STATED MENU

CONDITIONS
1. The 1st day. 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.
2. The 2nd day. 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.
4 STAGE
NATIONAL CUISINE MASTER CLASS

CONDITIONS
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.
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