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
