Hot Food Tasting Score Sheet Rubric PDF
Hot Food Tasting Score Sheet Rubric PDF
Competitor
Date Judge
Criteria
Max Pts. First Second Third Fourth
Flavor, Taste, Texture & Doneness: (Do the specified major ingredi-
ents carry the dominant flavors? Do the componets fit together? Are 35
the temperatures correct? Do the textures reflect the cooking
technique? is the sauce the correct consistancy and smooth?).
Subtotal
Number of Courses
Comments: Ta s t i n g S c o r e
Course One:
C o u r s e Tw o :
Course Three:
Course Four: