Student Competition Manual - American Culinary Federation

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HOT FOOD KITCHEN FLOOR score sheet[CATEGORY SG]STUDENTShow: ___________________________________________________ Exhibit/Competitor #: _______________________________________________Date: ____________________________________________________ Category:________________________________________________________Hot Food Kitchen Floor Evaluation (0-40 Points)Criteria Possible pts. Actual pts.Sanitation/Food Handling 0-5Mise en Place/Organization 0-5Culinary and Cooking Techniques and Proper Execution 0-10Proper Utilization of Ingredients Total 0-15Timing/Work Flow (½ point deduction for each minute late) 0-5TOTAL HOT FOOD KITCHEN FLOOR SCORES 40Comments:Award Guidelines36 - 40 points Gold32 - 35.99 points Silver28 - 31.99 points BronzeJudge’s SignatureJudge’s Printed NameACF Student Culinary Competition Manual | Revised October 2013 21
HOT FOOD TASTING score sheet[CATEGORY SG]STUDENTShow: ___________________________________________________ Exhibit/Competitor #:_____________________________________________Date: ____________________________________________________ Category:________________________________________________________CriteriaPossiblepts.1st 2nd 3rd 4thServing Methods and Presentation(Fresh and colorful, easy to eat, closely placed items for maintainingtemperature, hot/cold serving plate, stylistic but practical)0-5Portion Size and Nutritional Balance(35:65 balance of protein and carbohydrate. Weight boundary within thetolerance of total meal. Nutritional breakdown supplied)0-5Creativity, Menu and Ingredient Compatibility(Do the recipe ingredients complement each other in color, flavor, andtexture? Are the ingredients balanced in size and amounts?)0-15Flavor, Taste, Texture and Doneness(Do the specified major ingredients carry the dominant flavors? Do thecomponents fit together? Are the temperatures correct? Do the texturesreflect the cooking technique? Is the sauce the correct flavor for themeat/fish and is it the correct consistency and smooth?)0-35TOTAL 60Award Guidelines54 - 60 points Gold48 - 53.99 points SilverSubtotal/Number of Courses= Service/Tasting Score42 - 47.99 points BronzeComments:Course 1:Course 2:Course 3Course 4Judge’s SignatureJudge’s Printed NameACF Student Culinary Competition Manual | Revised October 2013 22
Page 1 and 2: ACF STUDENTculinary competition man
Page 4 and 5: tableof contentsChapter I.........p
Page 6 and 7: chapter 2traditional competition ca
Page 8 and 9: Category SC — Patisserie/Confecti
Page 10 and 11: • All requirements for kitchen se
Page 12 and 13: Safety Guidelines• Protective clo
Page 14 and 15: General Guidelines for Category SK
Page 16 and 17: Organizer NoteSample Time Schedule
Page 18 and 19: Composition and Harmony of Ingredie
Page 20 and 21: Ingredient Compatibility — Ingred
Page 22 and 23: cold food score sheet[CATEGORIES SC
Page 26 and 27: HOT FOOD TALLY score sheet[CATEGORY
Page 28 and 29: HOT FOOD COOKING AND PATISSERIE - T
Page 30 and 31: chapter 5competition organizationAC
Page 32 and 33: Chapter President• Overall respon
Page 34 and 35: chapter 6student team competitionTe
Page 36 and 37: National CompetitionACF’s nationa
Page 38 and 39: • Teams must bring in all equipme
Page 40 and 41: Cooking PhaseFish Starter - Matelot
Page 42 and 43: hot-food kitchen floor Score Sheet(
Page 44 and 45: Cold Platter Score Sheet(Regional O
Page 46 and 47: Regional Tally Score ShEETSTUDENT t
Page 48 and 49: Kitchen/Floor Score Sheet(National)
Page 50 and 51: Competition Summary Score ShEETSTUD
Page 52 and 53: ACF Student Team CompetitionTeam In
Page 54 and 55: CategoriesCold food A - Cookery B -
Page 56 and 57: COMPETITOR/COACH CRITIQUE OF JUDGES
Page 58 and 59: ACF STUDENTculinary competition man

Student Competition Manual - American Culinary Federation

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