Student Competition Manual - American Culinary Federation
Student Competition Manual - American Culinary Federation
Student Competition Manual - American Culinary Federation
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
HOT FOOD COOKING AND PATISSERIE - TASTE BASEDScore sheet[CATEGORIES SK, SP1&2 AND SW]STUDENTCompetitor: _____________________________________________________________________________________________________________Show: ___________________________________________________ Date:___________________________________________________________Menu/Item:______________________________________________________________________________________________________________Criteria Possible pts. Actual pts.Organization• Sanitation/Work habits (0-5)• Utilization of ingredients and use of alloted time (0-5)(½ point deduction for each minute late)0-10Cooking Skills and <strong>Culinary</strong> Techniques• Creativity, skills, craftsmanship (0-5)• Serving and portion size (0-5)0-10Taste• Flavor and texture (0-10)• Ingredient compatibility and nutritional balance (0-5)• Presentation (0-5)TOTAL 400-20Comments:Award Guidelines36 - 40 points Gold32 - 35.99 points Silver28 - 31.99 points BronzeJudge’s SignatureJudge’s Printed NameACF <strong>Student</strong> <strong>Culinary</strong> <strong>Competition</strong> <strong>Manual</strong> | Revised October 2013 25
Change language