Best of Sea

Chic Chefs & Sexy Seafood

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Judging

PRESENTATION 25 Points

Portion Size and Disposition of Food – 10
Harmonious Colours – 10
Clean Plates – 5


TASTE 30 Points

Proper Textures of Foods – 10
Degree of Doneness – 10
Balanced Taste and Seasonings – 10


MENU 45 Points

Menu Language and Dish Explanation – 10
Originality/Creativity – 20
Proper Use of Category PEI Seafood Product – 10
Usage of Other PEI Products – 5

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