Transcription of ACF PROFESSIONAL Culinary Competition manual
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ACF PROFESSIONAL Culinary Competition manual
ACF PROFESSIONAL . Culinary Competition manual R e v ise d O c t o b er 2 0 17. Table of contents C h a pt er pg 3 C h a pt er 5 .. pgs 37-43. Goals, Organization and Objectives Competition Scoring and Critiques yy Scoring and Assessments for all categories C h a pt er 2 .. pgs 4-25. Traditional Competition Categories ( PROFESSIONAL ) C h a pt er 6 .. pg 44. yy Category A Cooking Awards yy Category B Cooking yy Culinary Competition Medals yy Category C Patisserie/Confectionery yy Certificates of Participation yy Category D Showpiece yy Medal Policy yy Category E Live-Action Showpieces yy Category F Hot Food Mystery Baskets C h a pt er pgs 45-49. yy Category G Edible Cold Food ACF-Certified Culinary Judge Program yy Category H Ice Carving yy Application for ACF-Certified Culinary Judge C h a pt er pgs 26-31 yy Apprentice Judge Critique Contemporary Competition Categories ( PROFESSIONAL ).
dependent on the extra gelatin content. y Avoid all non-edible items. y Food prepared hot, but displayed cold, should not be served on a chemise plate or platter.
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