Remove Cooking

(Revised 5/04)

NOTE: Recipes must be included and those not in modern English should be translated to modern English. Each section has a heading which provides critical information for judging. The definition of a period source is material which was written in period or was written earlier than period, but can be documented as available in period. A source is period if it is accurately quoted (and the original reference is cited) in a secondary source. A source may be a recipe, journals describing foods eaten, letters, books on manners, etc. While sufficient information to support the points being made and provide the relevant historical and cultural background to the dish(es) is critical, concisely presented material indicates the entrant has understood the material well enough to avoid extraneous or tangential information. An entry must consist of four dishes. Entries with more than four dishes must specify which four are to be judged. Not only is each dish judged, but the combined effect of all. When dishes differ markedly in quality, average the results of the dishes (and explain in judge’s comments). The authenticity of a remove is judged both with regard to each dish as well as documentation that all dishes are from the same time period, season of the year, and region (or would have been available in the region specified).

Remove Cooking; Novice

Documentation

0-8 points. Judging and scoring for Documentation is based on a graduated level of knowledge and discussion of the components of the item. For Novice level, a 3x5 card is the minimum required, but more is encouraged. Any discussion beyond listing of the criteria below, on period practice, any conscious compromises or research is encouraged and should receive higher points than simply listing the information. Verbal feedback during the judging, how well the entrant understands the process of the creation of their item beyond what is written, can enhance the Documentation score. Look for information on the differences and similarities between the original and redacted recipes. There should be a comparison between the original preparation and cooking techniques and the modern ones used. In other words, if the cook used chicken instead of pheasant and roasted it in the oven instead of on a spit over a fire, that information should be included. Points may not be taken away for substitution of hard-to-find or expensive period ingredients, but selection of alternatives must show an understanding of period or period-like substitutes. Discussion considers what the cook did to prepare the dish and why it was done that way. Give score based on the following:

  • Description of the dishes including some of the following: country of origin, period of origin, period recipes.
  • Lists how they prepared and cooked the meal, and how the is the same or different from period.
  • Lists ingredients and any substitutions.
  • Research and reference: cites at least one source and one visual or descriptive reference, or two of either.

Authenticity

0-8 points. Judge this at the Novice level, keeping in mind any plausible/explained deviations or substitutions from authentic period equivalents (reasonable substitutions for elements that are too toxic, too expensive or too rare). Efforts to achieve a completely authentic item (except those items that are unsafe) will score best.

  • Form/function-are these period dishes, logically combined is a period remove? (apparent knowledge or application of period practice of serving removes).
  • Methods of creation-preparation and cooking techniques are appropriate to period or are consistent and give a period effect.
  • Materials used-ingredients are period or reasonable substitutions that give a period effect.
  • Design, style—period presentation or style that gives a period effect.

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc. Are all appropriate criteria.Judge the entrant at the Novice level, keeping in mind that not all period dishes are complex.

  • Scope of endeavor (number of dishes, size of work in relation to amount of detail, etc.).
  • Difficulty/variety of overall preparation techniques used.
  • Difficulty/variety of overall cooking methods used.
  • Difficulty/variety of ingredients used.
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a set of fairly simple, very modern dishes which are delicious and look and smell great should be able to obtain ALL possible points in the category. If the dishes are ones containing tastes/textures you don’t care for, rate each dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If one or more dishes are an attempt to recreate a period taste and that taste is documented by period sources, give credit for that attempt, even if it is not to your taste. Judge the entrant at the Novice level, based on the following:

  • Appearance-appealing? Complimentary?
  • Aroma-free from off odors, smells appropriate, appetizing.
  • Flavor-tastes as it is supposed to? pleasing? Delicious?
  • Texture-appropriate for the dishes?
  • Period styling or personalization or special embellishment.

Overall Quality

1-4 points. Evaluate the work as a whole, rating the aesthetic effect and appeal beyond the mere technical proficiency. Consider how you react to the entry (intuitive response) and other items not previously addressed. This is the ‘wow’ factor; following are some examples to consider, but the category is not limited to these.

  • Completely authentic from the ground up.  -OR-
  • Unique or outstanding display or attempt at period presentation.  -OR-
  • Logical creative endeavor within a period methodology (creativity/individuality).  -OR-
  • You want to take it home because it is really outstanding.

Remove Cooking; Intermediate

Documentation

0-8 points. Judging and scoring for Documentation is based on a graduated level of knowledge and discussion of the components of the item. Intermediate level documentation should have at least minimal discussion of the components involved. More in-depth discussion or period practices or conscious compromises is encouraged and should receive higher points. Verbal feedback during the judging, how well the entrant understands the period practice and process of the creation of their item beyond what is written, can enhance the Documentation score. Look for information on the historical origins of the dish and how the modern recipe may differ from the period recipe. This may include any information which helps demonstrate an understanding of period cooking philosophy, choice of herbs, selection of ingredients, garnishing techniques, manner of service, etc. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period. Look for information on the differences and similarities between the original and redacted recipes. There should be a comparison between the original preparation and cooking techniques and the modern ones used. In other words, if the cook used chicken instead of pheasant and roasted it in the oven instead of on a spit over a fire, that information should be included. Points may not be taken away for substitution of hard-to-find or expensive period ingredients, but selection of alternatives must show an understanding of period or period-like substitutes. Discussion considers what the cook did to prepare the dish and why it was done that way. Give score based on the following:

  • Description and some discussion of remove including the following: country of origin, period of origin, how dishes relate to each other in period setting, recipes used.
  • Some discussion of preparation and cooking techniques.
  • Some discussion of ingredient selection and adaptation from period recipes.
  • Research and reference: cites more than one source and one visual or descriptive reference, includes a reference sheet (bibliography) or cites sources in a standard format (endnotes, footnotes, parenthetical, MLA, etc.

Authenticity

0-8 points. Judge this at the Intermediate level, keeping in mind any plausible/explained deviations or substitutions from authentic period equivalents (reasonable substitutions for elements that are too toxic, too expensive or too rare). Efforts to achieve a completely authentic item (except those items that are unsafe) will score best. Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge. There must be an original source(s) and redacted recipes to score best in this section. The effects of special efforts to achieve authenticity of presentation (including the form of presentation, additional decoration, etc.) should be judged here. Special efforts in producing the dish (such as raising the meat, growing the herbs, etc.) are not judged here, but should be judged in complexity.

  • Form/function-are these period dishes, logically combined is a period remove? (apparent knowledge or application of period practice of serving removes).
  • Methods of creation-preparation and cooking techniques are appropriate to period or are consistent and give a period effect.
  • Materials used-ingredients are period or reasonable substitutions that give a period effect.
  • Design, style—period presentation or style that gives a period effect.

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Judge the entrant at the Intermediate level, keeping in mind that not all period dishes are complex. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc. Are all appropriate criteria.

  • Scope of endeavor (number of dishes, size of work in relation to amount of detail, etc.).
  • Difficulty/variety of overall preparation techniques used.
  • Difficulty/variety of overall cooking methods used.
  • Difficulty/variety of ingredients used.
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a set of fairly simple, very modern dishes which are delicious and look and smell great should be able to obtain ALL possible points in the category. If the dishes are ones containing tastes/textures you don’t care for, rate each dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If one or more dishes are an attempt to recreate a period taste and that taste is documented by period sources, give credit for that attempt, even if it is not to your taste. Judge the entrant at the Intermediate level, based on the following:

  • Appearance-does it look appetizing? Special effort to garnish or display?
  • Aroma-free from off odors, smells appropriate, appetizing.
  • Flavor-appropriate for the dishes? pleasing? Delicious?
  • Texture-appropriate for the dishes?
  • Period styling or personalization or special embellishment.

Overall Quality

1-4 points. Evaluate the work as a whole, rating the aesthetic effect and appeal beyond the mere technical proficiency. Consider how you react to the entry (intuitive response) and other items not previously addressed. This is the ‘wow’ factor; following are some examples to consider, but the category is not limited to these.

  • Completely authentic from the ground up.  -OR-
  • Unique or outstanding display or attempt at period presentation.  -OR-
  • Logical creative endeavor within a period methodology (creativity/individuality).  -OR-
  • You want to take it home because it is really outstanding.

Remove Cooking; Advanced

Documentation

0-8 points. Judging and scoring for Documentation is based on a graduated level of knowledge and discussion of the components of the item. Advanced level documentation should have a thorough discussion of the components of the item, explains the rationale behind methods, materials, skills and tools, provides illustrations (if available), references and notes, as well as any original research or experimentation. Any conscious compromises should be explained. A summary page is helpful if the documentation is exceptionally in-depth, and more detailed work can also be put in appendices. Verbal feedback during the judging, how well the entrant understands the period practice and process of the creation of their item beyond what is written, can enhance the Documentation score. Look for information on the historical origins of the dish and how the modern recipe may differ from the period recipe. This may include any information which helps demonstrate an understanding of period cooking philosophy, choice of herbs, selection of ingredients, garnishing techniques, manner of service, etc. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period. Look for information on the differences and similarities between the original and redacted recipes. There should be a comparison between the original preparation and cooking techniques and the modern ones used. In other words, if the cook used chicken instead of pheasant and roasted it in the oven instead of on a spit over a fire, that information should be included. Points may not be taken away for substitution of hard-to-find or expensive period ingredients, but selection of alternatives must show an understanding of period or period-like substitutes. Discussion considers what the cook did to prepare the dish and why it was done that way. Give score based on the following:

  • Description and discussion of remove including the following: country of origin, period of origin, how dishes relate to each other in period setting, recipes used.
  • Thorough knowledge or discussion of preparation and cooking techniques.
  • Thorough knowledge or discussion of ingredient selection and adaptation from period recipes.
  • Research and reference: very complete sources and visual or descriptive references, includes a bibliography and cites sources in a standard format (endnotes, footnotes, parenthetical, MLA, etc.).

Authenticity

0-8 points. Judge this at the Advanced level, keeping in mind any deviations or substitutions from authentic period equivalents (reasonable substitutions for elements that are too toxic, too expensive or too rare) must be plausible and explained. Efforts to achieve a completely authentic item (except those items that are unsafe) will score best. Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge. There must be an original source(s) and redacted recipes to score best in this section. The effects of special efforts to achieve authenticity of presentation (including the form of presentation, additional decoration, etc.) should be judged here. Special efforts in producing the dish (such as raising the meat, growing the herbs, etc.) are not judged here, but should be judged in complexity.

  • Form/function-are these period dishes, logically combined is a period remove? (apparent knowledge or application of period practice of serving removes).
  • Methods of creation-preparation and cooking techniques are appropriate to period or are consistent and give a period effect.
  • Materials used-ingredients are period or reasonable substitutions that give a period effect.
  • Design, style—period presentation or style that gives a period effect.

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Judge the entrant at the Advanced level, keeping in mind that not all period dishess are complex. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc. Are all appropriate criteria.

  • Scope of endeavor (number of dishes, size of work in relation to amount of detail, etc.).
  • Difficulty/variety of overall preparation techniques used.
  • Difficulty/variety of overall cooking methods used.
  • Difficulty/variety of ingredients used.
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a set of fairly simple, very modern dishes which are delicious and look and smell great should be able to obtain ALL possible points in the category. If the dishes are ones containing tastes/textures you don’t care for, rate each dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If one or more dishes are an attempt to recreate a period taste and that taste is documented by period sources, give credit for that attempt, even if it is not to your taste. Judge the entrant at the Advanced level, based on the following:

  • Appearance-does it look appetizing? Special effort to garnish or display?
  • Aroma-free from off odors, smells appropriate, appetizing.
  • Flavor-appropriate for dishes? pleasing? Delicious?
  • Texture-appropriate for the dishes?
  • Period styling or personalization or special embellishment.

Overall Quality

1-4 points. Evaluate the work as a whole, rating the aesthetic effect and appeal beyond the mere technical proficiency. Consider how you react to the entry (intuitive response) and other items not previously addressed. This is the ‘wow’ factor; following are some examples to consider, but the category is not limited to these.

  • Completely authentic from the ground up.  -OR-
  • Unique or outstanding display or attempt at period presentation.  -OR-
  • Logical creative endeavor within a period methodology (creativity/individuality).  -OR-
  • You want to take it home because it is really outstanding.