5 pts
10 pts
15 pts
20 pts
Fresh and bright, simple to consume, products arranged closely together to keep temperature, hot/cold serving plate, aesthetic but functional.
Weight boundary within a tolerance of total meal. Nutritional breakdown supplied.
How creative was your end product with the surprise ingredient? Is it a practical product to reproduce at a large scale of 100+ people.
Do the main components listed here include the tastes that are most prominent? Are the parts compatible? Is the temperature as expected? Is there any relation between the textures and the method of preparation? Is the sauce flavoring the meat or fish correctly? If so, does it have the right consistency and feel right to you?