|
Cooking Station |
Max |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
Notes |
|
Menu Balance |
10 |
10 |
10 |
10 |
10 |
10 |
10 |
10 |
10 |
|
|
Budget |
10 |
9 |
9 |
10 |
10 |
10 |
10 |
10 |
10 |
|
|
Preperation/Cleanlines |
10 |
7 |
7 |
8 |
7 |
8 |
7 |
7 |
10 |
|
|
Cooking |
10 |
7 |
7 |
7 |
8 |
10 |
8 |
8 |
10 |
|
|
Presentation |
10 |
7 |
8 |
9 |
9 |
9 |
10 |
7 |
9 |
|
|
Setting & Timing |
10 |
9 |
7 |
9 |
10 |
9 |
8 |
7 |
10 |
|
|
Starter |
10 |
9 |
8 |
9 |
9 |
10 |
8 |
6 |
8 |
|
|
Main Course |
9 |
9 |
9 |
9 |
8 |
8 |
10 |
7 |
9 |
|
|
Sweet |
10 |
9 |
6 |
10 |
9 |
9 |
10 |
10 |
8 |
|
|
Guest |
10 |
9 |
9 |
9 |
10 |
9 |
10 |
9 |
7 |
|
|
Cleaning Up |
10 |
10 |
10 |
10 |
10 |
10 |
10 |
10 |
10 |
|
|
Total |
110 |
95 |
90 |
100 |
100 |
102 |
101 |
91 |
101 |
|
|
Position |
|
6th |
9th |
=4th |
=4th |
1st |
=2nd |
7th |
=2nd |
|
|
Troop |
- |
FP |
21ST |
CKH |
19TH |
PG |
1ST |
13TH |
13TH |
|