Student Competition Manual - American Culinary Federation

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Cold Platter Score Sheet(Regional Only)STUDENT teamTeam:_______________________________________________________ Judge: ___________________________________________________Show:_______________________________________________________ Date: _____________________________________________________Kitchen/Floor Evaluation (0-10 Points)Criteria Maximum Points Actual PointsServing method and presentation (2 proteins) 15Cooking fundamentals (garnishes) 20Ingredient compatibility 20Competencies 10Workmanship 15Portion and nutritional value 20Total Kitchen/Floor Scores 100COMMENTS:Subtotal÷ 10= Final cold food platter scoreJudges Guidelines for Standards9-10 points Gold8-8.99 points Silver7-7.99 points BronzeJudge’s signature:ACF Student Culinary Competition Manual | Revised October 2013 41
State and Local Tally Score ShEETSTUDENT teamTeam:_______________________________________________________ ___________________________________________________________Show:_______________________________________________________ Date: _____________________________________________________Scores reviewed by Lead Judge (printed):JudgesPrinted NameSignature1.2.3.4.5.6.Judge 1 2 3 4 5 6 Total ÷ Judges Point ScaleSkills 0-20Floor 0-20Taste 0-50TotalScore÷ 2.25FinalScoreAward0-900-40Team Members ACF Member #1.2.3.4.Award Guidelines36-40 points Gold32-35.99 points Silver28-31.99 points Bronze5.ACF Student Culinary Competition Manual | Revised October 2013 42
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 24 and 25: HOT FOOD KITCHEN FLOOR score sheet[
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 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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