Auguste Escoffier School of Culinary Arts
Practical Exam Foods of the Americas Cuisines
Name: ____________________________...
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02 practical exam critique sheet foods of americas

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02 practical exam critique sheet foods of americas

  1. 1. Auguste Escoffier School of Culinary Arts Practical Exam Foods of the Americas Cuisines Name: _____________________________________ Date: ___________ Instructor: __________________________________ Appetizer (Max. Points 15) Comments Taste/Seasoning 5 Cooking Technique 5 Presentation 5 Total____ Seasonal Vegetables (Max. Points 15) Comments Knife Skills 5 Cooking Technique 5 Taste/Seasoning 5 Total____ Starch Component (Max. Points 15) Comments Texture 5 Taste/Seasoning 5 Presentation 5 Total____ Sauce (Max. Points 15) Comments Taste/Seasoning 5 Technique 5 Presentation 5 Total____ Main Protein (Max. Points 20) Comments Boning Technique 5 Cooking Technique 5 Plating and presentation 5 Taste/Seasoning 5 Total____ Overall Organization (Max. Points 20) Comments Cleanliness 5 Safety & Sanitation 5 Production chart 5 Organization 5 Total____ Total Maximum Points 100 Total Points Earned _____ Time _______

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