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2018 ASIAN CULINARY EXCHANGE

​亞洲名廚精英薈·上海

Judging Criteria

JUDGING CRITERIA 評審準則

50pt.

​菜餚味道

Taste

評分標準: 最多50分

 

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。

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

 

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。

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

30pt.

烹飪技巧​

​Skill

評分標準: 最多30分

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。

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

 

 

菜式設計突顯主要食材之特性及味道。

Variety of techniques and display multiple skills.

10pt.

外觀

Apperance

評分標準: 最多10分

 

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。

Appetizing appearance and clean arrangement with appropriate artificial garnish. 

 

 

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

10pt.

清潔及準備

​Cleanliness and Preparation

評分標準: 最多50分

 

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

Organizing and preparation, food wastage, food safety and hygiene. 

 

 

工作時間分配恰當以指定時限內完成菜式。

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

總分(最高分為100分,不設半分)

​Total possible points: 100 (no half will be given)