CHILI-COOK OFF RULES

• Contest is limited to the first 24 entries received. Entrants must pre-register online at http://www.yubacitytoyota.com/



• Each contestant/team shall supply their own cooking ingredients and supplies (utensils, extension cords, propane, burners, etc). Tasting cups, spoons, tables and chairs will be provided by Yuba City Toyota Lincoln Mercury Scion. Cooking will be done under a 40x 40 tent provided by Yuba City Toyota Lincoln Mercury Scion



• No ingredient may be precooked in any way prior to the commencement of the official cook-off. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared during the preparation period.



• NO COMMERCIAL RESTAURANT ENTRIES ALLOWED.



• Each contestant/team is responsible for clean up of their area at the conclusion of the event.



• No alcoholic beverages allowed.



• Each contestant must comply with County Health Department regulations:
  
  
  
  • After cooking, chili must be covered and maintained at a temperature of 160 degrees.
  
  
  
  • Aprons and hats must be worn by all cooks and assistants.
  
  
  
  • Cleanliness of cooking area and personnel is required.
  
  
  
  • No pets or small animals are allowed in cooking areas.
  
  
  
• Yuba City Toyota Lincoln Mercury Scion employees and/or family members are ineligible for this event.



• Preparation/cooking time will be from 8:00am to 11:00am. Voting/Judging will be done from 11:00am to 1:00pm



• Voting will be done by the public. All submitted voting entries will be tallied by Yuba City Toyota Lincoln Mercury Scion to determine which contestant/team is the winner.