1. Auguste Escoffier School of Culinary Arts
Practical Exam Foods of the Americas Cuisines
Name: _____________________________________ Date: ___________ Instructor: __________________________________
Appetizer (Max. Points 15)
Comments
Taste/Seasoning 5
Cooking Technique 5
Presentation 5
Total____
Seasonal Vegetables (Max. Points 15)
Comments
Knife Skills 5
Cooking Technique 5
Taste/Seasoning 5
Total____
Starch Component (Max. Points 15)
Comments
Texture 5
Taste/Seasoning 5
Presentation 5
Total____
Sauce (Max. Points 15)
Comments
Taste/Seasoning 5
Technique 5
Presentation 5
Total____
Main Protein (Max. Points 20)
Comments
Boning Technique 5
Cooking Technique 5
Plating and presentation 5
Taste/Seasoning 5
Total____
Overall Organization (Max. Points 20)
Comments
Cleanliness 5
Safety & Sanitation 5
Production chart 5
Organization 5
Total____
Total Maximum Points 100
Total Points Earned _____
Time _______