Australian Culinary Federation - NSW Chapter

Judging Definitions

Artistic Achievement

• Elegant, neat and pleasant to the eye.
• Uniformity or aesthetic flow.
• Impressive and arouses enthusiasm.

Communication

• Quality of information presented in verbal & non‑ verbal ways.
• The quality of the learning atmosphere created by the entrant.
• The lucidity of the demonstrator.

Competent Preparation

• Innovative dishes that demonstrate correct basic preparation.
• Impeccable & healthy.
• Free of unnecessary additions & ingredients.
• The number of garnishes to correspond to portions.
• Accurate cutting & cooking.
• Dishes conceived hot/served cold to be glazed for preservation.

Composition

• Displays that are practical.
• Nutritionally balanced.
• Flavours & Colours that blend.
• Displays that are in keeping with today's modern trends.
• Decorations and trimmings that harmonise with the main item
• Classical names that correspond to original recipes.

Degree of Difficulty

• Finesse and or fragility.
• Accuracy.
• Complexity of work.

Entertainment

• The degree that the observers enjoyed the experience.

Flavour / Texture

• Exciting tastes which are gastronomically acceptable.
• Seasoning in line with modern trends.
• Appropriate combination of textures.

Hygiene

• Personal presentation, uniform, hair, shoes etc.
• Cleanliness of work area and finished clean down of work area.
• Correct food handling.

Mise en place

• Timely & orderly preparation
• Clean working areas
• Punctual completion of work.

Originality

• Innovative and first time presented for judging at a salon.

Practicality

• Current preparation techniques
• Simply or easily produced
• Cost has been considered.

Presentation

• Elegant, neat and pleasant to the eye
• Balanced
• Uniform & graceful
• Appropriately sized plates.

Product

• The excellence of the finished product.

Serving

• Clean, careful and exact
• No fuss simple & practical
• No over elaborate garnishes.

Technique

• The method & skill employed to produce the result
• Consideration for safety.

Work involved

• The research, preparation, time & effort placed into the display
• Leaving all kitchens & demonstration kitchens neat, clean & tidy.

Improving your Chances for an Award

• Avoid talking to the judges unless you wish to make an important point.
• Be precise with carving or cutting of vegetables
• Be original and present new ideas.
• Display delicate colours, contrasting textures and acceptable flavour combinations.
• Ensure practical portion sizes.
• Excite the judges with the appearance of the display
• Harmonise the meat with the garnish.
• In demonstrations try to engage the audience
• Keep items simple.
• Keep demonstration area clean & tidy making sure to properly clean when finished
• Present on time as scheduled
• Present a natural & appetising look
• Roast meats properly (not too rare)
• Slice meat in the correct manner (cut across grain & arrange in order & size).
• Spell menu items correctly.
• Use‑tan aspic with meats & clear aspic with seafood
• Leave all kitchens & demonstration kitchens neat, clean & tidy.

Avoid the following:

Bird feathers ‑ dripping of or cloudy aspic ‑ decorating with parsley, watercress or fresh herbs ‑ entering a previously judged piece ‑ entering displays not prepared by you ‑ excessive use of food colourings ‑ identifying your display prior to judging excepting categories where this is permissible ‑ moulded sculptures overcrowding the platter / plate ‑ placing food on the edge of the platter / plate ‑placing food on tallow ‑ presenting hot food on mirror ‑ repetition in methods of preparation ‑ superstructure for sculpture that can be seen ‑ use of unsuitable serving dishes / mediums ‑ use of tarnished silver ‑ use of plastic ornaments, flowers etc ‑ use of paper sleeves or doilies unless for crumbed or fried food ‑use of any inedible materials for garnishing or enhancement of the food.

Awards

Medals will be awarded to competitors whom attain the following points:

• 100 points Gold with distinction
• 90 ‑ 99 Gold
• 80 ‑ 89 Silver                                                 
• 70‑79 Bronze
• 60‑69 Merit‑ Certificate only awarded at the discretion of the Judges.