This document provides a sample critique sheet for a culinary foundational skills practical exam. It evaluates students on various components of a meal including salad, sauce, vegetable, starch, and protein. For each component, students are evaluated on presentation, flavor/texture, and cooking techniques using a 5 point scale. Additional areas evaluated include time management, cleanliness/sanitation, food safety, use of space, and organization using a 5 point scale. The total possible points for the exam is 100.