Student did not take exam or did poorly in many sections. 0-210
0 pts
Student completed many components of exam 210-267
210 pts
Student completed successfully all components of final exam. 267-300
267 pts
Student did not wear complete uniform
Student in complete uniform to include: clean chef jacket, clean white apron,
10 pts
Student went way over time. Incomplete portion of exam.
15 pts
Student went over time, left meat on carcass, drummette or other items not cut correctly. various parts not fabricated correctly
25 pts
No meat left on the carcass, drummette Frenched, complete in 2 minutes or less
50 pts
Did not follow proper kitchen sanitation. Cross contamination,
Minor sanitation infractions
20 pts
Many or all items cold on plate, plate is cold,
One or two items or pate is cold
All items served hot on plate
Over or under-salted, peppered, over bearing or overpowering spices.
Some items seasoned properly,
All items seasoned properly. Well balanced flavor and aroma.
30 pts
More than 10 minutes over time
Student meet time criteria (90 minutes or less)
One or more components missing, Sauce broken, too thick or thin, vegetables not cooked properly, starch under or over cooked 0-20
Some of items prepared correctly, 20-40
40 pts
All components prepared correctly,
60 pts
Item very under or over cooked. Dry or still pushing pink or red juice 0-10
Item closer to being cooked correctly, 10-20
20-30 Supreme cooked perfect.