Practical Examination / Part One
Asian Pacific / FSHE 216
1 each Debone Chicken Chinese Style
(deboned chicken should have no bones when presented for grading and
should be butterflied flat) 10
Minute Time limit
1
each Carrot Julienne,
Chinese Style
1
piece Daikon
Katsura-muki, 12” long, Japanese Style
1 portion Chicken Stir Fry Dish: any style,
e.g. Szechwan, Dau See, with white sauce (chicken choi sum) etc…
1 each Reverse Maki Roll: cut into 6
pieces, California Roll, Spicy Tuna, etc…
1
each Temaki Sushi:
California, Spicy Tuna, etc…
2
piece Nigiri Sushi:
Salmon, Maguro, Tamago, etc…
1
portion Green Papaya Salad
2
each Shrimp Tempura:
prep and cook shrimp tempura
2
each Spring Rolls: roll
and cook (use lumpia wrappers)
1
portion Thai Chicken Curry
(Chef’s choice of Curry Paste)
2
each Pot Stickers: fold
and cook
40
minutes for actual hands on activity
15
minutes for clean up
5 minutes for scoring
60
minutes Total Time at each Station
10 points may be deducted @ each station for improper sanitation practices and / or general over all cleanliness
Station # Taste Presentation
Deductions |
Total Points (170) |
( ) denotes maximum amount
of points possible
10 points may be deducted @ each station for improper sanitation practices and / or general over all cleanliness
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