Reglement CMC 2019 GB.pdf


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GENERAL RULES
CHOCOLATINE WORLD CUP

Clause n°7 – RATING SCALE
Technical rating scale :
- Work gear and hygiene : 20 points
- Weight of viennese pastries and dough : 20 points
- Work technique : 20 points
- Cooking : 20 points
- Schedule respect : 20 points
Degustation rating scale :
- Shape and regularity : 20 points
- Tint and lamination : 20 points
- Texture (crispiness, smoothness, crunchiness) : 20 points
- Flavour : 20 points
Revisited chocolatine technical rating scale :
- Work gear and hygiene : 20 points
- Weight of viennese pastries and dough : 20 points
- Work technique : 20 points
- Cooking : 20 points
- Schedule respect : 20 points
Revisited chocolatine degustation rating scale :
- Shape and regularity : 20 points
- Creativeness : 20 points
- Texture (crispiness, smoothness, crunchiness) : 20 points
- Flavour : 20 points
Penalities : (on the final rate on 20)
1 point removed per missing product.
1 point removed by minute behind schedule.
1 point per dirty workstation.
1 point removed if candidate is late to the contest.

Clause n°8 – REVISITED CHOCOLATINE
-

This viennese pastry must contain chocolate sticks.
The garnish must be creativeand offer different textures.
The shape even if it has to be rolled up, can be creative too.
Finition after cooking shall be limite to sugar, sytup.
Candidate will have to give a label with the name of the viennese pastry and a
description of the garnish.