透过这些国际的比赛指引，世界厨师协会希望能为展览主办单位和参加者订立一套准则。
With these international guidelines for culinary competitions the world association tries to create, as far as ever possible, a standard regarding the criteria for exhibitors and participants.
厨师统管操作的全过程，从原料的进货、各种馅料的配制、揉面的松软度、煮的火候、起锅的时间，都有一套专门的要求。
The whole process of the operation of the chef, from raw material purchase, a variety of fillings preparation, knead soft, boiling heat, pot time, have a set of special requirements.
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