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ePaper created 2013-03-05, 12:59:00 | version 1.24.0
7 The judging guidelines for the Cold Culinary Art Show comply with the WACS Guidelines. Presentation, general impression For dishes that are appetising, tasteful and attractive and prepared without aspic drops. Slices must be neither too large nor too thick. The portions must be correctly sized. Composition Well-balanced from the nutritional point of view, in conformity with contemporary tastes. The colour and taste should mutually complement each other. The food should be suitable, easily digestible and light. Correct preparation The classical names should conform with the original recipe. Correct basic preparation of the food, correct choice of aspic types and correct cooking times for meat will be taken into consideration. Serving Clean and careful serving, avoidance of excessive food, simple and suitable precarved slices of meat should be presented with the carved surface upwards, vegetables should be correctly cut or shaped, no green garnishes on plates, which should be hot when served, no exaggeratedly elaborate garnishes. Appropriate presentation to permit the correct form of serving. Total possible points 0–25 points 0–25 points 0–25 points 0–25 points 100 points Number of points Award 100 Gold medal with diploma and highly commended by the jury 90–99.99 Gold medal with diploma 80–89.99 Silver medal with diploma 70–79.99 Bronze medal with diploma 30–69.99 Diploma The‘CulinaryArt’and ‘Pastry’programmeswillbejudgedseparately.Thedecisionsofthejuryarefinal,andnoappeals maybelodgedagainst them.