COLD FOOD SCORE SHEET

for use as a functional showpiece? Does the piece 8t within size restrictions? Essentially, is the piece in proper balance?) 0-5 Artistic Achie/ement /Detai& (Is the piece artistic in nature, does it seem life like and/or have a feel of reality, depth, contrast, beauty and artistic appeal?) 0-15 Craftsmanship/qua&ity of work (Does the showpiece demonstrate quality workmanship and skill in the quality of the work presented. Is there demonstrated precision in the work? Is there a level of excellence that is evident in viewing the piece just at 8rst glance?) 0-20 TOTAL 40 JudGe 9s GuIdelIne for standards 36 - 40 PTS. GOlD 32 - 35.99 PTS. SIlvER 28 - 31.99 PTS.<br><br> bRONZE 40 LIVE ACTION SHOWPIECE SCORE SHEET [CateGorY e] COMPETITOR: 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) 0-10 Presentation " Overall impact of display (0-5) " Originality (0-5) 0-10 workmanship " Use of various techniques (0-5) " Uniformity (0-5) " Exactness of skills displayed (0-5) " Knowledge of skills displayed (0-5) 0-20 TOTAL 40 COMMENTS: JUDGE SIGNATURE pRINTED NAmE JudGe 9s GuIdelIne for standards 36 - 40 PTS.<br><br> GOlD 32 - 35.99 PTS. SIlvER 28 - 31.99 PTS. bRONZE COMMENTS: HOT FOOD KITCHEN FLOOR SCORE SHEET [CateGorY f/G] COMPETITOR: CATEGORY SHOW: DATE: KITCHEN/FLOOR EVLUATION (0-40 POINTS) JUDGE 9S SIGNATURE PRINTED NAME CrIterIa possIble pts.<br><br> aCtual pts. Sanitation/food Hand*ing 0-5 Mise en P*ace /Organization 0-5 C3*inary and Cooking Techniq3es and Proper Exec3tion 0-20 Proper uti*ization o% Ingredients Tota* 0-5 Timing / work f*o4 (½ point deduction for each minute late) 0-5 TOTAL KITCHEN/FLOOR SCORES 40 JudGe 9s GuIdelIne for standards 36 - 40 PTS. GOlD 32 - 35.99 PTS.<br><br> SIlvER 28 - 31.99 PTS. bRONZE HOT FOOD TASTING SCORE SHEET [CateGorY f/G] COMPETITOR: CATEGORY SHOW: DATE: CrIterIa possIble pts. 1st 2nd 3rd 4th Ser0ing Methods and Presentation (Fresh and colorful, easy to eat, closely placed items for maintaining temperature, hot/cold serving plate, stylistic but practical) 0-5 Portion Size and Nutritiona' ba'ance (35:65 balance of protein and carbohydrate. Weight boundary within the tolerance of total meal. Nutritional breakdown supplied) 0-5 Creati0ity, Menu and Ingredient Compati i'ity (Do the recipe ingredients complement each other in color, @avor, and texture? Are the ingredients balanced in size and amounts?) 0-15 f'a0or, Taste, Texture and Doneness (Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Do the textures reflect the cooking technique? Is the sauce the correct flavor for the meat/fish and is it the correct consistency and smooth?) 0-35 TOTAL 60 JudGe 9s GuIdelIne for standards 54 - 60 PTS.<br><br> GOlD 48 - 53.99 PTS. SIlvER 42 - 47.99 PTS. bRONZE SUBTOTAL /NUMBER OF COURSES = SERVICE/TASTING SCORE COMMENTS: COURSE 1: COURSE 2: COURSE 3: COURSE 4: JUDGE 9S SIGNATURE PRINTED NAME judge 1 0-40 judge 2 0-40 judge 3 0-40 judge 4 0-40 judge 5 0-40 SUBTOTAL HOT FOOD TALLY SCORE SHEET [CateGorY f/G] COMPETITOR: SHOW: DATE: KITCHEN/FLOOR SCORES SERVICE/TASTING SCORES /NUMBER OF JUDGES FINAL KITCHEN/ fLOOR SCORE verification Signatures Scores Comp#ied by Scores Re,iewed by lead judge Printed Name FINAL KITCHEN/FLOOR SCORE + FINAL SERVICE/TASTING SCORE = SUBTOTAL FINAL SCORE (SUBTOTAL/2.5) AWARD/MEDAL /NUMBER OF JUDGES FINAL KITCHEN/ TASTING SCORE (0-100 POINTS) (0-40 POINTS) judge 1 0-60 judge 2 0-60 judge 3 0-60 judge 4 0-60 judge 5 0-60 SUBTOTAL JudGe 9s GuIdelIne for standards 36 - 40 PTS.<br><br> GOlD 32 - 35.99 PTS. SIlvER 28 - 31.99 PTS. bRONZE ICE CARVING SCORE SHEET [CateGorY h] COMPETITOR: TEAM SHOW: DATE: CARVING CrIterIa possIble pts.<br><br> aCtual pts. Artistic Achie3ement /Strength o% Design 0-10 Cra%tsmanship, work In3o*3ed " Detail and precision (0-5 PTS) - Strong lines - Proportion - Uniform " Safety (0-5 PTS) 0-10 finished Appearance " Does piece have 8nished look? " Free of cracks, chips, excess slush? " Free of template paper 0-10 Origina*ity and Degree o% Di%%icu*ty " Is carving unique?<br><br> " Good design or composition? 0-10 TOTAL 40 NOTE: FIRST SAFETY VIOLATION WILL RESULT IN A VERBAL WARNING. SECOND VIOLATION WILL RESULT IN DISQUALIFICATION. COMMENTS: JUDGE SIGNATURE pRINTED NAmE JudGe 9s GuIdelIne for standards 36 - 40 PTS.<br><br> GOlD 32 - 35.99 PTS. SIlvER 28 - 31.99 PTS. bRONZE HOT FOOD COOKING AND PATISSERIE - TASTE BASED SCORE SHEET [CateGorIes K and p/1-2] COMPETITOR: SHOW: DATE: MENU/ITEM CrIterIa possIble pts.<br><br> aCtual pts. Organization " Sanitation/Work habits (0-5) " Utilixation of ingredients and use of alloted time (0-5) (½ point deduction for each minute late) 0-10 Cooking Ski##s and Cu#inary Techniques " Creativity, skills, craftsmanship (0-5) " Serving and portion size (0-5) 0-10 Taste " Flavor and texture (0-10) " Ingredient compatibility and nutritional balance (0-5) " Presentation (0-5) 0-20 TOTAL 40 COMMENTS: JUDGE SIGNATURE pRINTED NAmE JudGe 9s GuIdelIne for standards 36 - 40 PTS. GOlD 32 - 35.99 PTS.<br><br> SIlvER 28 - 31.99 PTS. bRONZE JUDGE 9S SUMMARY SCORE SHEET HOST CHApTER SHOW DATES CATEGORY CoMpetItor naMe Cat. JudGe 1 JudGe 2 JudGe 3 JudGe 4 JudGe 5 total pts.<br><br> aVG. pts. Medal JUDGE SIGNATURE JUDGE SIGNATURE JUDGE SIGNATURE JUDGE SIGNATURE LEAD JUDGE SIGNATURE JUDGES VERIFICATION SIGNATURES pRINTED NAmE pRINTED NAmE pRINTED NAmE pRINTED NAmE pRINTED NAmE<br><br>

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