Student Competition Manual - American Culinary Federation

Ingredient Compatibility — Ingredient colors should harmonize. Ingredient amounts should be correctly portioned todemonstrate a perfect harmony. Have any of the ingredients been duplicated?Flavor, taste, texture and doneness — The stated flavor in the menu and recipe should be profound. For example, theduck broth should taste like duck. Doneness temperatures must be correct. Stated vegetable cuts should be correct.The stated cooking techniques must be applied correctly. The textures should correspond to what was implied inthe recipe. The flavor of the sauce or vinaigrette should reflect what the recipe stated and should be the correctconsistency. Competitors must demonstrate the correct degrees of caramelization. The dishes should taste great.Assessment for Category hDisplays are judged in four areas, each worth a possible 10 points:• Artistic achievement and strength of design• Craftsmanship—work involved, detail and precision, strong lines, symmetrical, of even depth, uniformity, safety• Finished appearance—the piece has a finished look and is free of cracks, chips or excess slush• Originality and degree of difficulty, unique, of a new design or compositionAssessment for Categories SK and SP/1, SP/2The assessment for categories K and P/1, P/2 is divided into three areas: organization, cooking skills and culinary techniques,and taste.Each of these areas is further divided into two or three specific areas, which are scored individually. The total possible points are40, on a 40-point scale.Organization — (10 possible points)• Sanitation/work habits — 5 points• Utilization of ingredients and use of allotted time — 5 pointsCooking Skills and Culinary Techniques — (10 possible points)• Creativity, skills, craftsmanship — 5 points• Serving, portion size — 5 pointsTaste — (20 possible points)• Flavor and texture — 10 points• Ingredient compatibility, nutritional balance — 5 points• Presentation — 5 pointsACF Student Culinary Competition Manual | Revised October 2013 17