1. Culinary Foundational Skills Practical Exam Sample Critique Sheet
Student: ______________________ Time: _____________ Grade __________
Salad (15) Comments
Presentation 5 Cold plate, clean rim, portion matches plate size, equal servings, height if possible
Greens 5 Cleaned, stems picked, not too big or bruised
Dressing 45 Emulsified (not broken), balanced acid/oil/salt, correct seasoning (S&P), extra in timbale to taste
Sauce (10) Comments
Present./Appear. 3 Correct and uniform color, not broken, no skin on surface, sheen, hot, equal and appropriate serving size, placement on plate
relative to protein, extra in timbale to taste
Flavor/Consistency 3 Balanced flavor (acid, richness, BG, wine/dairy), correct seasoning, correct thickness
Cooking Tech. 4 Mise en place, knife cuts, flavor extraction from aromatics, no browning, adequate reduction w/o burning, final adjustments
to thickness and seasoning; holding
Vegetable (10) Comments
Present./Appear. 3 Appropriate size, shape and number of pieces, portion size, placement, color, hot
Flavor/Doneness 3 Maintain flavor, correct cooking for type of vegetable (tender-crisp through very tender, not mushy), correct seasoning, avoid
acid on greens
Cooking Tech. 4 Mise en place, cleaned, trimmed, peeled if needed, blanch and shock if needed, cooking method, holding or a la minute, proper
reheating
Starch (10) Comments
Present./Appear. 3 Appropriate serving size, shape, placement, color, no skin, hot
Flavor/Doneness 3 Appropriate flavor profile if used, correct doneness, consistency, seasoning
Cooking Tech. 4 Mise en place, clean and sort if needed, cooking method, holding and/or reheating
Protein (20) Comments
Fabrication 4 Use of knife and cutting board space, cleanliness, sanitation, food and personal safety, correct method, yield, trim, shape,
storage
Present./Appear. 4 COLD/HOT plate, overall plate design, clean rim/white space, brown crisped skin if appropriate, protein faced correctly,
correct and equal portion size and shape, hot
Correct Doneness 4 Appropriate doneness/temperature for specific protein or “to order”, tender, juicy, and not dry
Proper Seasoning 4 Salt, pepper (when used, amount and finishing if needed)
Cooking Tech. 4 Mise en place, correct cooking method for specific protein and cut, correct execution of method, holding or a la minute, resting
if needed
Other (20) Comments
Time Management 5 Production timeline, correct timing of dishes, steady work flow (minimal rushing at end), on time/not too early
Cleanliness/Sanit. 5 Clean uniform, maintenance and use of bleach solution, clean as you go, avoid cross contamination, keep communal areas
clean; bus dirty tools w/o dumping them in Rosa’s space
Food & Work Safe 5 Four Hour Rule, pot handles, kitchen presence “Hot Behind”, towels on hot items, dry side towels, no running
Use of Space/Org. 5 Stay within own perimeters, share communal spaces, equipment and tools equitably and courteously, minimal thrashing back
and forth, compost/trash containers
Total____
Total Maximum Points 100
Total Points Earned _____
Time _______
9/22/2013 Page 1 of 1