Degree of Difficulty Including but not limited to: Creativity • 1 2 3 4 5 Complicated techniques • Preparation of item during • competition rather than using commercial product Safety and Sanitation Follows Safety and Sanitation Procedures Including but not limited to: 1 2 3 4 5 Personal hygiene • Proper knife safety • Proper use and handling of • food contact surfaces Proper Food Handling Including but not limited to: Proper use of gloves • Appropriate temperature • control of ingredients 1 2 3 4 5 Proper sanitation practices • regarding food contact surfaces Proper storage of food • Avoidance of cross • contamination Work Area Cleaned Including but not limited to: Work area cleaned in • 1 2 3 4 5 appropriate time frame Return of station to original • condition Product Taste Product - Starter 1 2 3 4 5 6 7 8 9 10 A subjective category based on tasting judges’ expertise Finished Product Appearance - Starter Including but not limited to: Balance of color • 1 2 3 4 5 Shape • Texture • Portion size • Product Taste Product Taste - Entrée A subjective category based on 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 tasting judge's expertise
Degree of Difficulty 1 2 3 4 5 Including but not limited to: • • Creativity Complicated techniques • Preparation of item during competition rather than using commercial product Safety and Sanitation Follows Safety and Sanitation Procedures 1 2 3 4 5 Including but not limited to: • Personal hygiene • Proper knife safety • Proper use and handling of food contact surfaces Proper Food Handling 1 2 3 4 5 Including but not limited to: • Proper use of gloves • Appropriate temperature control of ingredients • Proper sanitation practices regarding food contact surfaces • Proper storage of food • Avoidance of cross contamination Work Area Cleaned 1 2 3 4 5 Including but not limited to: • Work area cleaned in appropriate time frame • Return of station to original condition Product Taste Product - Starter 1 2 3 4 5 6 7 8 9 10 A subjective category based on tasting judges’ expertise Finished Product Appearance - Starter 1 2 3 4 5 Including but not limited to: • Balance of color • Shape • Texture • Portion size Product Taste Product Taste - Entrée 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 A subjective category based on tasting judge's expertise
CULINARY-COMPETITION-RULES-2018.docx