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ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 1
Chapter 1 pg 2Goals Organization And Objectives
Chapter 2 pgs 3-9Traditional Competition Categories (Student)bull CategorySACooking
bull CategorySBCooking
bull CategorySCPatisserieConfectionery
bull CategorySDShowpiece
bull CategorySGEdibleColdFood
bull CategorySHIceCarving
Chapter 3 pgs 10-13Contemporary Cooking Categories (Student)bull CategorySK-HotFoodCooking
bull CategorySP-PracticalampContemporaryPatisserie
Chapter 4 pgs 14-26Competition Scoring and Critiques
Score sheets
Chapter 5 pgs 27-30Competition Organization
Chapter 6 pgs 31-39Student Team Competition
appendix pgs 42-58Show Chair Competition Checklist
copy2010 American Culinary Federation Inc All rights reserved No part of this document may be disclosed or reproduced in any form without express written consent of the American Culinary Federation
TAblEof contents
ACF Student Culinary Competition Manual | Revised October 2017 2
Goals of ACF Approved Culinary CompetitionsPrimarybull Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism
bull Nurturethecreativityofindividualchefs
bull Provideashowcaseforindividualskillstechniquesandstyles
bull ProvideameansofearningACFcertificationpoints
Secondarybull Provideanarenatodemonstratethemutuallinkbetweentasteandhealth
bull Provideanexampleandinspirationforyoungprofessionals
These goals are accomplished by
Primarybull Maintainingestablishedculinarystandards
bull Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals
bull Actingasastagingareafordevelopmentofculinaryconcepts
Secondarybull Fosteringthedevelopmentofcutting-edgepresentations
bull Nurturingfutureleadersofculinarybakingandpastry
bull Providingrewardsofrecognition
Purpose of the Culinary Competition Manualbull Toensureanationwideuniformstandardandcriteriaforthejudgingofculinarycompetitions
bull Toclearlypresentthecriteriaforallcategoriesofculinarybakingandpastrycompetition
bull Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges
ChApTEr 1goals organization and objectives
ACF Student Culinary Competition Manual | Revised October 2017 3
Category SA ndash Cooking student Individualbull Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate
bull Thecompetitormustdemonstrateatleasttwoproteinitemstwogarnishesonesaladandtheappropriatesauce
bull Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation
[SelectOnendashAllitemsmustbeproperlyglazed]
SA-1 Coldplatterofmeatbeefveallamborpork
SA-2 Coldplatteroffishandorshellfish
SA-3 Coldplatterofpoultry
SA-4 Coldplatterofgame
SA-5 Onecoldhorsdrsquooeuvresselectionwithaminimumofeightvarietiesservedwithappropriatesaucesandgarnishes
SA-6 Eightvarietiesoftapasorfingerfoodshotorcoldorcombinationofhotandcoldndashmustbepresentedcold
General Guidelines for Category SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Numericalharmonizingofmeatportionsandgarnishesisrequired
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
ChApTEr 2traditional competition categories
ACF Student Culinary Competition Manual | Revised October 2017 4
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category Sb ndash Cooking student Individualbull Musthaveadescriptionormenuofplatternonameorpropertyaffiliation
[SelectonendashAllitemsmustbeproperlyglazed]
SB-1 Sixdifferentcoldappetizerplates
SB-2 Sixdifferenthotappetizerplatespresentedcold
SB-3 Onefive-coursemenugastronomiqueforonepersonpreparedhotandpresentedcoldcomprisingtwoappetizersoneconsommeacuteonesaladandoneentreacuteeallwithinpropertastingportionsandcontemporarypresentations
SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu)
SB-5 Fivedifferentmainplateseachdisplayingoneofthefollowingcookingmethodssauteingroastingbraisingpoachingandgrilling
General Guidelines for Category SBThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
ACF Student Culinary Competition Manual | Revised October 2017 5
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed
bull Allexhibitedpiecesmustbemadeofediblematerials
[Selectone]
SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar
bull Minimumofthreetechniquesdisplayed
bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo
bull Nodummycakesarepermitted
SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold
SC-4 Weddingcake
bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo
bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly
bull Nodummycakesarepermitted
General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 1
Chapter 1 pg 2Goals Organization And Objectives
Chapter 2 pgs 3-9Traditional Competition Categories (Student)bull CategorySACooking
bull CategorySBCooking
bull CategorySCPatisserieConfectionery
bull CategorySDShowpiece
bull CategorySGEdibleColdFood
bull CategorySHIceCarving
Chapter 3 pgs 10-13Contemporary Cooking Categories (Student)bull CategorySK-HotFoodCooking
bull CategorySP-PracticalampContemporaryPatisserie
Chapter 4 pgs 14-26Competition Scoring and Critiques
Score sheets
Chapter 5 pgs 27-30Competition Organization
Chapter 6 pgs 31-39Student Team Competition
appendix pgs 42-58Show Chair Competition Checklist
copy2010 American Culinary Federation Inc All rights reserved No part of this document may be disclosed or reproduced in any form without express written consent of the American Culinary Federation
TAblEof contents
ACF Student Culinary Competition Manual | Revised October 2017 2
Goals of ACF Approved Culinary CompetitionsPrimarybull Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism
bull Nurturethecreativityofindividualchefs
bull Provideashowcaseforindividualskillstechniquesandstyles
bull ProvideameansofearningACFcertificationpoints
Secondarybull Provideanarenatodemonstratethemutuallinkbetweentasteandhealth
bull Provideanexampleandinspirationforyoungprofessionals
These goals are accomplished by
Primarybull Maintainingestablishedculinarystandards
bull Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals
bull Actingasastagingareafordevelopmentofculinaryconcepts
Secondarybull Fosteringthedevelopmentofcutting-edgepresentations
bull Nurturingfutureleadersofculinarybakingandpastry
bull Providingrewardsofrecognition
Purpose of the Culinary Competition Manualbull Toensureanationwideuniformstandardandcriteriaforthejudgingofculinarycompetitions
bull Toclearlypresentthecriteriaforallcategoriesofculinarybakingandpastrycompetition
bull Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges
ChApTEr 1goals organization and objectives
ACF Student Culinary Competition Manual | Revised October 2017 3
Category SA ndash Cooking student Individualbull Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate
bull Thecompetitormustdemonstrateatleasttwoproteinitemstwogarnishesonesaladandtheappropriatesauce
bull Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation
[SelectOnendashAllitemsmustbeproperlyglazed]
SA-1 Coldplatterofmeatbeefveallamborpork
SA-2 Coldplatteroffishandorshellfish
SA-3 Coldplatterofpoultry
SA-4 Coldplatterofgame
SA-5 Onecoldhorsdrsquooeuvresselectionwithaminimumofeightvarietiesservedwithappropriatesaucesandgarnishes
SA-6 Eightvarietiesoftapasorfingerfoodshotorcoldorcombinationofhotandcoldndashmustbepresentedcold
General Guidelines for Category SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Numericalharmonizingofmeatportionsandgarnishesisrequired
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
ChApTEr 2traditional competition categories
ACF Student Culinary Competition Manual | Revised October 2017 4
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category Sb ndash Cooking student Individualbull Musthaveadescriptionormenuofplatternonameorpropertyaffiliation
[SelectonendashAllitemsmustbeproperlyglazed]
SB-1 Sixdifferentcoldappetizerplates
SB-2 Sixdifferenthotappetizerplatespresentedcold
SB-3 Onefive-coursemenugastronomiqueforonepersonpreparedhotandpresentedcoldcomprisingtwoappetizersoneconsommeacuteonesaladandoneentreacuteeallwithinpropertastingportionsandcontemporarypresentations
SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu)
SB-5 Fivedifferentmainplateseachdisplayingoneofthefollowingcookingmethodssauteingroastingbraisingpoachingandgrilling
General Guidelines for Category SBThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
ACF Student Culinary Competition Manual | Revised October 2017 5
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed
bull Allexhibitedpiecesmustbemadeofediblematerials
[Selectone]
SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar
bull Minimumofthreetechniquesdisplayed
bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo
bull Nodummycakesarepermitted
SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold
SC-4 Weddingcake
bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo
bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly
bull Nodummycakesarepermitted
General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 2
Goals of ACF Approved Culinary CompetitionsPrimarybull Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism
bull Nurturethecreativityofindividualchefs
bull Provideashowcaseforindividualskillstechniquesandstyles
bull ProvideameansofearningACFcertificationpoints
Secondarybull Provideanarenatodemonstratethemutuallinkbetweentasteandhealth
bull Provideanexampleandinspirationforyoungprofessionals
These goals are accomplished by
Primarybull Maintainingestablishedculinarystandards
bull Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals
bull Actingasastagingareafordevelopmentofculinaryconcepts
Secondarybull Fosteringthedevelopmentofcutting-edgepresentations
bull Nurturingfutureleadersofculinarybakingandpastry
bull Providingrewardsofrecognition
Purpose of the Culinary Competition Manualbull Toensureanationwideuniformstandardandcriteriaforthejudgingofculinarycompetitions
bull Toclearlypresentthecriteriaforallcategoriesofculinarybakingandpastrycompetition
bull Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges
ChApTEr 1goals organization and objectives
ACF Student Culinary Competition Manual | Revised October 2017 3
Category SA ndash Cooking student Individualbull Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate
bull Thecompetitormustdemonstrateatleasttwoproteinitemstwogarnishesonesaladandtheappropriatesauce
bull Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation
[SelectOnendashAllitemsmustbeproperlyglazed]
SA-1 Coldplatterofmeatbeefveallamborpork
SA-2 Coldplatteroffishandorshellfish
SA-3 Coldplatterofpoultry
SA-4 Coldplatterofgame
SA-5 Onecoldhorsdrsquooeuvresselectionwithaminimumofeightvarietiesservedwithappropriatesaucesandgarnishes
SA-6 Eightvarietiesoftapasorfingerfoodshotorcoldorcombinationofhotandcoldndashmustbepresentedcold
General Guidelines for Category SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Numericalharmonizingofmeatportionsandgarnishesisrequired
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
ChApTEr 2traditional competition categories
ACF Student Culinary Competition Manual | Revised October 2017 4
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category Sb ndash Cooking student Individualbull Musthaveadescriptionormenuofplatternonameorpropertyaffiliation
[SelectonendashAllitemsmustbeproperlyglazed]
SB-1 Sixdifferentcoldappetizerplates
SB-2 Sixdifferenthotappetizerplatespresentedcold
SB-3 Onefive-coursemenugastronomiqueforonepersonpreparedhotandpresentedcoldcomprisingtwoappetizersoneconsommeacuteonesaladandoneentreacuteeallwithinpropertastingportionsandcontemporarypresentations
SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu)
SB-5 Fivedifferentmainplateseachdisplayingoneofthefollowingcookingmethodssauteingroastingbraisingpoachingandgrilling
General Guidelines for Category SBThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
ACF Student Culinary Competition Manual | Revised October 2017 5
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed
bull Allexhibitedpiecesmustbemadeofediblematerials
[Selectone]
SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar
bull Minimumofthreetechniquesdisplayed
bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo
bull Nodummycakesarepermitted
SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold
SC-4 Weddingcake
bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo
bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly
bull Nodummycakesarepermitted
General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 3
Category SA ndash Cooking student Individualbull Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate
bull Thecompetitormustdemonstrateatleasttwoproteinitemstwogarnishesonesaladandtheappropriatesauce
bull Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation
[SelectOnendashAllitemsmustbeproperlyglazed]
SA-1 Coldplatterofmeatbeefveallamborpork
SA-2 Coldplatteroffishandorshellfish
SA-3 Coldplatterofpoultry
SA-4 Coldplatterofgame
SA-5 Onecoldhorsdrsquooeuvresselectionwithaminimumofeightvarietiesservedwithappropriatesaucesandgarnishes
SA-6 Eightvarietiesoftapasorfingerfoodshotorcoldorcombinationofhotandcoldndashmustbepresentedcold
General Guidelines for Category SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Numericalharmonizingofmeatportionsandgarnishesisrequired
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
ChApTEr 2traditional competition categories
ACF Student Culinary Competition Manual | Revised October 2017 4
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category Sb ndash Cooking student Individualbull Musthaveadescriptionormenuofplatternonameorpropertyaffiliation
[SelectonendashAllitemsmustbeproperlyglazed]
SB-1 Sixdifferentcoldappetizerplates
SB-2 Sixdifferenthotappetizerplatespresentedcold
SB-3 Onefive-coursemenugastronomiqueforonepersonpreparedhotandpresentedcoldcomprisingtwoappetizersoneconsommeacuteonesaladandoneentreacuteeallwithinpropertastingportionsandcontemporarypresentations
SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu)
SB-5 Fivedifferentmainplateseachdisplayingoneofthefollowingcookingmethodssauteingroastingbraisingpoachingandgrilling
General Guidelines for Category SBThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
ACF Student Culinary Competition Manual | Revised October 2017 5
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed
bull Allexhibitedpiecesmustbemadeofediblematerials
[Selectone]
SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar
bull Minimumofthreetechniquesdisplayed
bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo
bull Nodummycakesarepermitted
SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold
SC-4 Weddingcake
bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo
bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly
bull Nodummycakesarepermitted
General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 4
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category Sb ndash Cooking student Individualbull Musthaveadescriptionormenuofplatternonameorpropertyaffiliation
[SelectonendashAllitemsmustbeproperlyglazed]
SB-1 Sixdifferentcoldappetizerplates
SB-2 Sixdifferenthotappetizerplatespresentedcold
SB-3 Onefive-coursemenugastronomiqueforonepersonpreparedhotandpresentedcoldcomprisingtwoappetizersoneconsommeacuteonesaladandoneentreacuteeallwithinpropertastingportionsandcontemporarypresentations
SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu)
SB-5 Fivedifferentmainplateseachdisplayingoneofthefollowingcookingmethodssauteingroastingbraisingpoachingandgrilling
General Guidelines for Category SBThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Meatshouldbecarvedproperlyandcleanly
bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter
bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic
bull Sauceboatsshouldonlybehalffull
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
ACF Student Culinary Competition Manual | Revised October 2017 5
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed
bull Allexhibitedpiecesmustbemadeofediblematerials
[Selectone]
SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar
bull Minimumofthreetechniquesdisplayed
bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo
bull Nodummycakesarepermitted
SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold
SC-4 Weddingcake
bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo
bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly
bull Nodummycakesarepermitted
General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 5
bull Demonstratecleancrispworkmanship
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Thecharacteroftheshowpieceshouldberespected
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed
bull Allexhibitedpiecesmustbemadeofediblematerials
[Selectone]
SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar
bull Minimumofthreetechniquesdisplayed
bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo
bull Nodummycakesarepermitted
SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold
SC-4 Weddingcake
bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo
bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly
bull Nodummycakesarepermitted
General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients
bull Usecorrectcookingpresentationandflavorcombination
bull Dressingtherimsofplatesresultsinanunacceptableappearance
bull Fruitsandvegetablesmustbecutorturneduniformly
bull Bindingagentsmaybeusedforcreams
bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent
bull Avoidallnon-edibleitems
bull Glazingworkshouldbecleanandfreeofdefects
bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 6
bull Propercolorpresentationandflavorcombinationsshouldbedisplayed
bull Demonstratecleancrispworkmanship
bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired
bull Properlybakedoughorcrusts
bull Displayproperthicknessforvariouscrusts
bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship
bull Coloringusedshouldbesoftpastelandnotexcessive
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart
bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar
bull Basescannotexceed30rdquox30rdquoheightisunrestricted
bull Useofcommercialmoldsisnotpermitted
bull Noexternalsupportsareallowed
bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition
General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem
bull Ingredientsandgarnishesshouldharmonize
bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay
bull Avoidallnon-edibleitems
bull Demonstratecleancrispworkmanship
bull Allchocolateworkshouldbeinthepropertemperatureandthickness
bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams
bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring
bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted
bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 7
Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment
bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored
bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines
bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated
bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment
bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen
bull Allproceduresmustbestrictlymonitored
bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift
Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures
PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties
Day One Schedulebull Menudevelopment
bull Marketbasketissued
bull Kitchenandstationassignment
bull Displaytimeassignment
bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime
Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved
Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours
Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours
Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours
Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 8
General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified
bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory
bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions
bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces
bull Thedecisionofthejudgesisfinal
bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors
Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets
bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether
bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard
bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable
Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)
bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater
bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart
Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators
Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident
bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean
Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition
bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore
bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving
bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 9
Safety Guidelinesbull Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Glovesndashcoldweatherprotection
- Noloosescarvesetc
- Earplugs
bull Electricalequipmentgrounded
bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs
bull Adequatedrainage
Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle
bull Handsaws bull Mediumflatchiselslonghandle
bull Chainsaws bull Smallflatchiselslonghandle
bull Steamwand bull LargeV-chiselslonghandle
bull Tablewithcircularsaw bull SmallV-chiselslonghandle
bull Dremel bull Roundinsidecut
bull Router bull Roundoutsidecut
bull Alcoholpropaneburners bull Levelcarpenters
bull Drawknife bull Dividers
bull Largecompass bull 5-prongshaver
bull String bull Icepick
bull Woodruler bull Sparechainsndashnew
bull Extrabars Powertoolsonly
Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion
bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein
bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores
bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 10
Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories
bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird
SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish
SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates
SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition
SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut
SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso
SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies
General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable
ChApTEr 3contemporary cooking categories
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 11
bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked
bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice
bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice
bull Competitorshave15minutesforset-up90minutestocook10additionalminutesforplatingand15minutesforclean-up
bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique
General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition
bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed
bull Noadvancepreparationorcookingisallowed
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Nofinishedsaucesareallowed
bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough
bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime
bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)
bull Competitorsmustbringtheirownfoodtoolscookwareandchina
bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided
bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 12
Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing
bull Adequateworktable
bull Smallovenconvectionorconventional
bull Cooktopminimumtwoburnersinductionelectricorgas
bull Marbleslab
bull Kitchen-Aid-typemixer
bull Cuttingboards
bull Sinkwithrunningwatermaybeshared
bull Accesstorefrigerationmaybeshared
bull Powersupplyfouroutletsperstation
bull Cubediceicesupply
bull Garbagereceptacles
bull Hotandcoldwatersanitationstationinimmediatevicinity
bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets
bull Competitorsareallowedtobringinanadditionalburner-cookingunit
bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds
bull Largeclockincompetitionareaforaccuratetimekeeping
Thisequipmentappliestopastrykitchenonly
Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems
bull Silverware
bull Napkins
bull Water
bull Clipboards
bull Notepads
bull Pencilspens
bull Calculator
bull Stapler
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 13
Organizer NoteSampleTimeScheduleforCategorySK
Setup Start Window Opens Window Closes Cleanup Ends
Competitor 1 800am 815am 915am 925am 940am
Competitor 2 815am 830am 930am 940am 955am
Competitor 3 830am 845am 945am 955am 1010am
Competitor 4 845am 900am 1000am 1010am 1025am
Competitor 5 900am 915am 1015am 1025am 1040am
Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded
ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation
bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers
bull Numberofportions
bull Numberofcourses
bull Timeframe
bull Useofanyspecialorrequiredingredients
NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 14
InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague
CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful
ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique
ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals
TheACFscoringpointscaleis
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice
Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia
Displaysinthesecategoriesarescoredinspecificareas
Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye
bull Theyshouldshownobeadsorunevenaspic
bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible
bull Aspicusedshouldrefertotheproduct
bull Glazingworkshouldbecleanandfreeofdefects
Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends
bull Tasteandcolorsshouldenhanceeachother
bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight
ChApTEr 4competition scoring amp critiques
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 15
Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation
bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods
Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant
Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas
bull Scalesizeproportionndash15points
bull Artisticachievementdetailndash35points
bull Craftsmanshipqualityofworkndash50points
Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories
TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually
KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points
bull Miseenplaceorganizationndash5points
bull Culinaryandcookingtechniqueandproperexecutionndash10points
bull Properutilizationofingredientsndash15points
bull Timingworkflowndash5points
Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged
OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob
StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound
ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 16
CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed
TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow
WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems
ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points
bull Portionsizeandnutritionalbalancendash5points
bull Creativitymenuandingredientcompatibilityndash15points
bull Flavortastetextureanddonenessndash35points
Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface
PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits
CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish
MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)
IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated
FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 17
Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points
bull Artisticachievementandstrengthofdesign
bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety
bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush
bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition
Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste
EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale
Organization ndash (25 possible points)bull Sanitationworkhabits
bull Utilizationofingredientsanduseofallottedtime
Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship
bull Servingportionsize
Taste ndash (50 possible points)bull Flavorandtexture
bull Ingredientcompatibilitynutritionalbalance
bull Presentation
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 18
Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationinnovationandGlazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreparationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 19
Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points Actual points
PresentationandGeneralImpression 0-25
EvennessofIcingGlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 20
shoW pieCe sCore sheet[CateGorY sd] stUdent
Show ExhibitCompetitor
Date Category
Showpiecedescription(ifnecessary)
Criteria possible points Actual points
ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15
ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35
CraftsmanshipQualityofWork(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 first glance) 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 21
hot food KitChen floor sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Hot Food Kitchen Floor Evaluation (0-40 Points)
Criteria possible points Actual points
SanitationFoodHandling 0-5
MiseenPlaceOrganization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
TimingWorkFlow(1pointdeductionforeachminutelate) 0-5
Total 40
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 22
hot food tastinG sCore sheet[CateGorY sG] stUdent
Show ExhibitCompetitor
Date Category
Criteria possible points 1st 2nd 3rd 4th
ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5
PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5
CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15
FlavorTasteTextureandDoneness(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 meatfish and is it the correct consistency and smooth) 0-35
Total 60
Subtotal
NumberofCourses
==ServiceTastingScore
CommentsCourse1
Course2
Course3
Course4
JudgesSignature
JudgesPrintedName
Award Guidelines
54-60points Gold
48-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 23
Competitor
Date Category
hot Food Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
AwardMedal
ScoresCompiledby
ScoresReviewedbyLeadJudge
PrintedName
hot food tallY sCore sheet[CateGorY sG] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 24
Competitor Team
Date Category
Carving
Criteria possible points Actual points
ArtisticAchievementStrengthofDesign 0-25
CraftsmanshipWorkInvolvedbull Detailandprecision
- Stronglines
- Proportion
- Uniform
bull Safety 0-25
FinishedAppearancebull Doespiecehavefinishedlook
bull Freeofcrackschipsexcessslush
bull Freeoftemplatepaper 0-25
OriginalityandDegreeofDifficulty
bull Iscarvingunique
bull Gooddesignorcomposition 0-20
Total 100
NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification
Comments
JudgesSignature
JudgesPrintedName
iCe CarVinG sCore sheet[CateGorY sh] stUdent
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 25
hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent
Competitor
Date Category
MenuItem
Criteria possible points Actual points
Organizationbull SanitationWorkhabits
bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25
CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship
bull Servingandportionsize 0-25
Tastebull Flavorandtexture
bull Ingredientcompatibilityandnutritionalbalance
bull Presentation 0-50
Total 100
Comments
JudgesSignature
JudgesPrintedName
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 26
JUdGersquos sUMMarY sCore sheet stUdent
Show ExhibitCompetitor
Date Category
Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points
Average points Medal
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 27
ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements
ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition
TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet
1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding
2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand
judgingcriteria
3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow
experienceandonepastrychefifnecessary
TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare
phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider
bull Isyourchapterwillingtohostacompetition
- Chaptersacceptallfinancialliabilitywhenhostingashow
- Createabasicbudgetofanticipatedrevenuesandexpenses
- Isthereenoughvolunteersupport
bull Decideonthetypeofshow
- Whatfacilitiesareavailableforhost-site
- Whatdatesisfacilityavailable
bull Determinewhatcategorieswillbeoffered
- Understandthedifferentcategories
- Considerthespaceandlogisticalrequirementsforeachcategory
bull Whatresourcesarerequired
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses
bull TaskDelegation
phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess
Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes
bull Completedapplicationformsignedbybothchapterpresidentandshowchair
ChApTEr 5competition organization
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 28
bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite
bull Judgesprotocolletter
bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)
Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge
IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived
Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas
NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite
phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals
CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation
JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered
bull Lodgingaccommodationsifneeded
bull Meals
bull Transportation
bull Mileagereimbursement
bull Stipendsifapplicable
Theprotocollettermustincludethefollowinginformation
bull Maincontactinformation
bull Whatexpensesarecoveredbespecific
bull Howexpenseswillbehandledorreimbursed
AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply
OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 29
Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter
bull Signsapplicationauthorizeschaptersponsorship
bull Determinesformatandextentofcompetitionandchapterabilitytosupport
bull Appointsdirectstheshowchair
bull Ensurespost-competitionfollow-up
bull Awardpaymentpresentations
bull Judgestravelperdiempayments
bull Facilityinvoicesbillspaid
Show Chairbull Reportstochapterpresident
bull Mainpointofcontactinternallyandexternally
bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
bull Appointsdirectsassistantsasnecessary
Kitchen Managerbull Reportstoshowchair
bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
bull Mainkitchenareasafetysupervisor
bull Arrangesfirewatchesandotherfacilitysafetyrequirements
bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments
Protocol Managerbull Reportstoshowchair
bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner
bull Transportationpick-ups
bull Adequatelodgingmeals
bull Perdiemsupport
bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
Marketing and Publicity Assistantbull Reportstoshowchair
bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors
bull Coordinatespre-andpost-competitionpressreleases
Awards and Scoring Assistantbull Reportstoshowchair
bull Coordinatesapplicationsregistrationforshowparticipation
bull Supportsjudgesduringcompetition
bull Assignscorekeepingassistantsstarterstimekeepers
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 30
bull Providesscoresheets
bull Tabulatesandverifiesscoring
bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper
bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner
phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember
bull On-sitecontactforpowergasetc
bull Scoresheetsareready
bull Scorekeeper
bull Judgesrsquoroomisset
bull Awardsceremony
bull Hospitality
NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors
phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage
bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)
bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)
bull Competitorinformationsheets
bull Leadjudgereport
bull Showchairreport
bull Competitorandcoachcritiqueofjudgesformsifany
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 31
Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin
Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice
bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships
bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified
bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers
bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval
bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter
Therewillbenoexceptionstothisrule
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation
ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified
TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg
TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice
September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions
February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo
July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo
ChApTEr 6student team competition
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 32
local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship
ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate
ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo
NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo
ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo
Local and State Competitions will consist of two phases1ASkillsSalonPhase
2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish
Courses are
a FishstarterCourse
b SaladCourse
c MainCourse
d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)
regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting
SkillsSalonPhase
2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish
Courses are
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 33
National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines
TheNationalCompetitionwillconsistof
1Day One ndash Edible Market Basket Cold Food Buffet Platter
Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual
portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)
2Day Two ndash Team Choice Four Course Signature Menu
EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone
portionfordisplay
local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 34
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a Fishstartercourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase
Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken
intoaccount
2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead
anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount
3Knife Cuts
a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo
b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 35
c Peelandmediumdiceoneonion-frac12xfrac12xfrac12
d Concasseacuteetwovine-ripenedtomatoes
4Makeaquartofpastry cream
a Zestpeelandsectiononeorange
b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake
Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim
PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices
NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange
Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam
The Menu Should Consist of
a FishStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
Timeline20 Minutes Set-upofthekitchen
75 Minutes Cookandpreparationtimeforthefourcoursemeal
15 Minutes
WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 36
National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay
Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime
Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes
Alloraportionofeachmarketbasketingredientmustbeusedinthemenu
Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)
Edible Cold Food Platter Requirements
bull MainPiecendashSolidmuscleitem
bull MainPiecendashEmulsifiedforcemeatitem
bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc
bull GarnishndashPickleditem
bull GarnishndashContriveditem
bull GarnishTeamrsquoschoiceitem
bull Onesalad(tobeservedontheside)
bull Oneappropriatesauce
bull Oneappropriaterelishsalsachutneyorcondiment
Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients
The Menu Should Consist of
a SeafoodStarterCourse
b SaladCourse
c MainCourse
d DessertCourse
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 37
TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound
Day One (Preparation day)
Cold Buffet Platter
20 Minutes Set-upofthekitchen
5 hours
CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)
Cold Buffet Platter Presentation
20 minutes Set-upofthekitchen
3 hours
Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime
30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu
20 minutes Breakforteams
Four Course Signature Menu
1 hour 30 Minutes Cookingandpreparationtime
20 minutes
Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice
20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 38
General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc
bull Eachteamwillhaveoneeight-foottablefortheirdisplay
bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject
bull Menusmustbedisplayedondisplaytable
bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay
bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood
bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite
bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite
bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc
bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly
bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF
bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes
bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced
bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon
bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen
bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA
bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended
bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused
General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 39
bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines
bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines
bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates
bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked
bull Noadvancedpreparationofvegetablesisallowedfortheskillssection
bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes
bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed
bull Puffbricandphyllomaybebroughtin
bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway
bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite
bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused
bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided
bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome
bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment
bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent
bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions
bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway
bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed
bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills
bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend
Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided
bull 1each6burnerrangeavailable
bull 1eachfullsheet-pansizeovenwithtwoshelves
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 40
bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight
bull 4eachpoweroutlets
bull Garbagereceptacle
bull Accesstoicesupplywithincloseproximity
bull Accesstorefrigerationwithincloseproximity
bull Accesstoafreezerwithincloseproximity
bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity
bull Tomaintainsanitationmopsbroomsbleachandbuckets
bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
bull Ateamstagingareaforingredientcheck-inandplacement
bull Ascheduleofcompetingtimes
bull Breakfastrefreshmentsfortheteamsandjudges
bull One6rsquodisplaytableperteamforfooddisplay
TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed
Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided
ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided
Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply
bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted
bull Blackpants
bull Blackshoesorclogs
bull Fullaprons
bull Kerchiefs
bull Toques
bull Thealternatemustweararedarmband
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 41
Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo
bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges
bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember
bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable
bull Thealternatecantastefoodatanylevelofthecompetition
bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop
bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches
AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea
Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique
Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018
4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)
FishStarterCourse
SaladCourse
MainCourse
DessertCourse-ClassicalDish
Notes
bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)
bull Useeggssizedlargeforallrecipeproduction
bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily
bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly
bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 42
sKills salon sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received
Butchery 10 Filletingoffish 10
Properhandlingofcarcassandremainingprotein 5
Properhandlingofcarcassandremainingprotein 5
Sanitation 5 Sanitation 5
Total Score 20 Total Score 20
Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received
Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10
Tourneevegetableorfruitofchoice(8pieces) 5
Zestpeelandsectiononeorange 5
Peelandmediumdiceoneonion 5
Preparetartshellforblindbaking 5
Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5
Sanitation 5
Total Score 25
Sanitation 5
Total Score 25 Section 5 (Timing) Max pts received
Section1Score+ Overall timing(1 point deduction for each minute late) 10
Section2Score+
Section3Score+
Section4Score+
Section5Score+
Subtotal=
divide5=FinalskillsScore
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 43
hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Hot Food Kitchen Floor Evaluation (0-20 Points)
Criteria Maximum points Actual points
SanitationandOrganization 5
WorkFlowandTeamWork 5
CulinaryandCookingTechniquesandProperExecution 5
Timing(1pointdeductionforeveryminutelate) 5
Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory
AdditionalDeductionMaximumof3Points
Total Score 20
Comments
JudgesSignature
Judges Guidelines for Standards
18-20points Gold
16-1799points Silver
14-1599points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 44
tastinG sCore sheet (loCal state amp reGional) stUdent teaM
Team Judge
Date Show
Signature Courses
Criteria Maximum points 1 2 3
ServingMethodsandPresentation 10
Portionsizeandnutritionalbalance 5
Flavortastetextureanddoneness 45
Individual Course Scores 60
Subtotal3courses=Signaturecoursesscore
Classical Course
Criteria Maximum points received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Individual Course Scores 50
Overall Menu Composition amp Skills Displayed
Criteria Maximum points received
Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10
Total Score 10
Section1Score+
Classicalcoursescore+
Overallmenuscore+
Subtotal=
divide2Finaltestingscore=
JudgesSignature
Judges Guidelines for Standards
55-60points Gold
50-5499points Silver
45-4999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 45
loCal state amp reGional tallY sCore sheet stUdent teaM
Team
Date Show
ScoresreviewedbyLeadJudge(printed)
JudgesPrintedNvame Signature
1
2
3
4
5
6
Judge 1 2 3 4 5 6 Total divide Judges point Scale
Skills 0-20
Floor 0-20
Taste 0-60
TotalFinalScore 0-100
Award
TeamMembers ACFMember
1
2
3
4
5
100 points Gold with Special Certificate Award Guidelines
90-9999points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 46
KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timingworkflow(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 47
tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points received
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavortastetextureanddoneness 35
Individual Course Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 48
national tallY sCore sheet foUr CoUrse MenU stUdent teaM
Team
Date Show
KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Service Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalServiceTastingScore
FinalKitchenFloorScore
+FinalServiceTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 49
KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
Kitchen Floor Evaluation (0-40 Points)
Criteria Maximum points Actual points
Sanitationfoodhandling 5
Miseenplaceorganization 5
Culinaryandcookingtechniquesandproperexecution 15
Properutilizationofingredients 5
Timingworkflowday1(1pointdeductionforeveryminutelate) 5
Timingworkflowday2(1pointdeductionforeveryminutelate) 5
FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points
Total Score 40
Comments
JudgesSignature
Award Guidelines
36-40points Gold
32-3599points Silver
28-3199points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 50
tastinG sCore sheet ediBle Cold platter (national) stUdent teaM
Team Judge
Date Show
CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes
Salad Sauce Condiment
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpractically 5
Flavortastetextureanddoneness 35
Individual Item Scores 60
Subtotal
divideNumberofCourses
=ServiceTastingScore
Comments
JudgesSignature
Award Guidelines
54-60points Gold
50-5399points Silver
42-4799points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 51
national tallY sCore sheet ediBle Cold platter stUdent teaM
Team
Date Show
KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign
1 1
2 2
3 3
4 4
5 5
6 6
Kitchen Floor Scores Tasting Scores
Judge1 0-40 Judge1 0-60
Judge2 0-40 Judge2 0-60
Judge3 0-40 Judge3 0-60
Judge4 0-40 Judge4 0-60
Judge5 0-40 Judge5 0-60
Judge6 0-40 Judge6 0-60
Subtotal Subtotal
divideNumberofJudges divideNumberofJudges
=FinalKitchenFloorScore =FinalTastingScore
FinalKitchenFloorScore
+FinalTastingScore
=FinalScore(0-100points)
Award Guidelines
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 52
national CoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
TeamFour Course Menu Score
Edible Cold platter Score Subtotal
Average divide 2 Total
Medal Awarded
CentralRegionalTeam
MilitaryTeam
NortheastRegionalTeam
SoutheastRegionalTeam
WesternRegionalTeam
Judges Verification SignaturesPrintedName Signature
1
2
3
4
5
6
Award Guidelines
100points GoldwithSpecialCertificate
90-100points Gold
80-8999points Silver
70-7999points Bronze
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 53
loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM
Date Show
Teams Name (list in order from lowest to highest) Final Score Medal Awarded
Judges Verification Signatures
LeadJudgesSignature LeadJudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
JudgesSignature JudgesPrintedName
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 54
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFMemberID
Phone Email
Forms must be submitted annually by August 30
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention
aCf stUdent teaM CoMpetition intent to CoMpete forM
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 55
aCf stUdent teaM CoMpetition teaM inforMation sheet
Region ACFChapter
SchoolAffiliation(ifany)
Coach ACFMemberID
Phone Email
AssistantCoach ACFmemberID
Phone Email
Team MembersPrintedName ACFMemberID
Captain
Member
Member
Member
Alternate
Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)
Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095
or Fax to904-940-0741
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 56
Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1
2
3
JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean
agendawherejudgeswillstaystipendsetc)
$20000ApplicationFee
2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor
approvalandappointmentofleadjudge
3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing
documents
bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)
bull MedalPrecompetitionOrderForm
bull CompetitionScoreSheets
bull ShowChairLeadJudgeEvaluationForm
bull CompetitorCoachCritiqueofJudges
4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR
5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore
thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived
orderedmedalsandcertificates
made50depositpayment
6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth
aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)
bLeadJudgeandShowChairEvaluationReports
cCompetitorInformationFormsfromeachcompetitor
dUnusedmedalsandfinalpayment(ifbalancedue)
or
eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheetsevaluationreportsampinfoforms)
Please Include Competition Name and Date on all Correspondence
shoW Chair CoMpetition CheCKlist
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 57
AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee
Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion
Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095
YourName
Address
City State ZIPcode
NameofShow
ACFHostChapter ShowChair DateofEvent
Category
Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2
Judge3 Judge4
Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No
Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No
CoMpetitorCoaCh CritiQUe of JUdGes
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF Student Culinary Competition Manual | Revised October 2017 58
Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No
Wasthecritiqueattendedbyallthejudges Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No
Additional Comments
ACF STUDENTculinary competition manual
ACF STUDENTculinary competition manual