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Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary RESTAURANT SERVICE MARKING SHEET Judges Name: PRESENTATION Appropriate dress? Personal grooming and hygiene? Deportment? MISE EN PLACE Work methods and habits Correct and clean table setting? Sideboard setting? COMMUNICATION Appropriate greeting and seating? Menu and wine explanation? Appropriate response to guest inquiries? Rapport with guests? Appropriate language? FOOD SERVICE All guests served at same time? Clearing of items from right? Crumbing down? Correct use of waiter’s cloth? Host served last, consistently? BEVERAGE SEVRICE Presentation of wine (bottled Water)? Serving of wine? Serving host? PROFESSIONALISM AND FLAIR Style and finesse? Confidence? Workflow? Utilisation of energy and movement? Liaison with kitchen? Consideration to competition environment? Safety ad hygiene? TOTAL SUB TOTAL (A) (total divided by 2) Competitor No. Allocated Marks 5 1 3 1 15 5 5 5 20 4 5 4 4 3 18 4 4 4 2 4 11 4 4 3 31 5 5 5 4 5 2 5 100 50 Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary Competitor HOT KITCHEN MARKING SHEET - Taste No. MAIN PRESENTATION Allocated Marks 10 Visual appeal Fits description on menu card Clean arrangement & dish Appropriate size dish Dish suitable temperature COMPOSITION & ORIGINALITY/INNOVATION 5 Flair Interpretation of classics Originality of ideas TASTE/FLAVOUR 10 Flavours harmonizing/complementary/compatible Does the dish satisfy Seasonings appropriate Does the dish taste good BALANCE 5 Colour Ingredients Textures Flavour DEGREE/CONTROL OF COOKING 10 Controlled cooking processes PORTION SIZE 5 Appropriate for the course REALISTIC TO 2015 5 Would a customer buy it Modern approach to todays nutrition, balance of protein starch, vegetables SUB-TOTAL (C) - Main 50 Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary ENTREE HOT KITCHEN MARKING SHEET - Taste PRESENTATION Competitor No. 10 Visual appeal Fits description on menu card Clean arrangement & dish Appropriate size dish Dish suitable temperature COMPOSITION & ORIGINALITY/INNOVATION 5 Flair Interpretation of classics Originality of ideas TASTE/FLAVOUR 10 Flavours harmonizing/complementary/compatible Does the dish satisfy Seasonings appropriate Does the dish taste good BALANCE 5 Colour Ingredients Textures Flavour DEGREE/CONTROL OF COOKING 10 Controlled cooking processes PORTION SIZE 5 Appropriate for the course REALISTIC TO 2015 5 Would a customer buy it Modern approach to todays nutrition, balance of protein starch, vegetables 50 SUB-TOTAL (B) – ENTRÉE – (Total divided by two) 25 Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary DESSERT HOT KITCHEN MARKING SHEET - Taste PRESENTATION Competitor No. 10 Visual appeal Fits description on menu card Clean arrangement & dish Appropriate size dish Dish suitable temperature COMPOSITION & ORIGINALITY/INNOVATION 5 Flair Interpretation of classics Originality of ideas TASTE/FLAVOUR 10 Flavours harmonizing/complementary/compatible Does the dish satisfy Seasonings appropriate Does the dish taste good BALANCE 5 Colour Ingredients Textures Flavour DEGREE/CONTROL OF COOKING 10 Controlled cooking processes PORTION SIZE 5 Appropriate for the course REALISTIC TO 2015 5 Would a customer buy it Modern approach to todays nutrition, balance of protein starch, vegetables 50 SUB-TOTAL (D) – Dessert – (Total divided by two) 25 Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary WORKING METHODS HOT KITCHEN MARKING SHEET - Floor Judges Name: PROFESSIONAL PRACTICES Competitor No. Allocated Marks 25 Personal Presentation Set up work station Hygiene Practices Technical skills displayed Competent use of equipment PROFESSIONAL PREPARATION (Working Methods) 25 Good utilisation of time/organisation skills Correct methods of preparation Efficiency Wastage Acceptable methods of cookery SUBTOTAL (E) - FLOOR 50 SUBTOTAL (A)RESTAURANT SUBTOTAL (B) ENTREE SUBTOTAL (C) MAIN SUBTOTAL (D) DESSERT SUBTOTAL (E) KITCHEN FLOOR 50 SUB TOTAL 200 TOTAL PERCENTAGE (sub total divided by two) 100 25 50 25 50