d
ASSESSMENT CRITERIA
Refereeing in the world of food is not an art, every chef who is trained in the culinary profession, dedicated to this profession and very knowledgeable about food, is based on the basis of evaluation according to the separable sections, the more evaluations are made, the more discussion topics will arise and the diets to be discussed and what has been done. Notes indicate that this assessment has subjective parts.
The criteria regarding the evaluation of the competitions are given by the jury time captain to all the competitors before the competition and this information helps the jury to provide positive feedback to the participants.
Evaluations will be made according to the following.
WORKMANSHIP COMPOSITION PRESENTATION AND TASTE
| Preparation time | Is the amount of food correct | Use of inedible materia | ||
| Study method | Nutritional value | Visual effect | ||
| Difficulty level | Material combination | Sleep with menu | ||
| Cooking method | Originality | Correct presentation | ||
| Waste amount | Texture of food | Understandability by the customer | ||
| Timing | Material repetition | According to flavor combination | ||
| Amount of garnish |