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The Eleventh Asian Culinary Exchange 2017

Judging Critical 評審準則

• 評審團將以菜式的創意、色、香、味、形及衛生營養評分;
• 建議營養搭配得宜,不採用違禁品及受保護的動物、植物;
•​ 菜式應注重可食性,突出品嘗的重點,相關裝飾品只作點綴,故額外的裝飾品將不列入評選標準
• 每隊於指定時間(120 分鐘) 現場進行製作,評審團對現場隊伍製作中華宴席菜餚進行試食及評審。

Taste    …………………….........................................................…………….50pt.

Preserve the taste of food with appropriate seasoning, confirm to standards of nutritional values such as low in fat, salt and sugar, high dietary fibre.

 

Harmonious flavors, properly seasoned, flavor,  colour and ingredients are in complement.

 

Skill    ……………………......................................................……………….30pt.

Correct cooking and cutting skill, presentation, color and flavor combination.

 

Variety of techniques and display multiple skills.

 

Appearance        ……………………...............................................……….10pt.

Appetizing appearance and clean arrangement with appropriate artificial garnish.

 

Platters must also be innovative, although table decorations and lighting are not part of the actual judging, a well presented will add to the high-quality image.

 

Cleanliness  and Preparation      …..................................................…….10pt.

Organization and preparation, food wastage, food safety and hygiene while preparing the dish.

 

Participants have to complete the designated dish within the specified time.

菜餚味道    ………….................................................……………………….50pt.
× 保留食材原味,味道,避免費過多調味料,達至均衡營養如三低一高原則,低脂、低鹽、低糖、高纖。
× 做到色、香、味、型、俱全,具備應有的嫩、軟、脆、酥等特點。
× 食材與配料比例合理,食材和湯汁互相襯托。

 


技巧    …………………………........................................………………… 30pt.
× 烹調方式達到現今烹調藝術,迎合與照顧現今食客的口。菜餚用料配搭之精細,味道互相配合,刀工均勻,份量標準,火候得當。

×  菜式設計突顯主要食材之特性及味道;

 

外觀  ………………………………………..................................………….10pt.
×  擺設簡單乾淨整齊,避免過份堆砌,餐具裝盤美觀與菜餚協調,使菜餚美觀悅目
×  菜式造型美觀,吸引評審注目,突顯廚師的功架、觀感及創新意念。

 

 

 

清潔及安排  ………………………….....................................…………….10pt.
×  安排適當的準備工具及食材,注意食品安全衞生,避免浪費食材,形成整潔舒適的工作環境。

× 工作時間分配恰當以指定時限內完成菜式。