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 ).
Three different cold appetizer plates. B-2. Three different hot appetizer plates, presented cold. B-3. One five-course menu gastronomique for one person, prepared hot and presented cold, comprising of two appetizers, one consommé, one salad and one entree, OR. one appetizer, one consommé, one salad, one entree and one dessert, all with proper
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