Single Dish Cooking

(Revised 5/04)

Recipes must be included. Each section has a heading which provides critical information for judging. An entry must consist of a single dish.

Single Dish 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. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period. 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. Give score based on the following:

  • Description of entry including some of the following: country of origin, period of origin, intended setting (peasant meal, feast for High Table, etc.).
  • Lists adaptation of period recipe or redaction.
  • Lists ingredients and cooking methods.
  • 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-is it a period dish? (apparent knowledge or application of period practice).
  • Methods of creation-preparation and cooking techniques are appropriate to period or are consistent and give a period effect.
  • Ingredients used-are period or reasonable substitutions that give a period effect and appropriate to dish and complimentary to each other.
  • Presentation-presented and served in a period manner (note: this does not have to be ‘fancy’ to be period).

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Judge the entrant at the Novice level, keeping in mind that not all period items are complex.

  • Scope of endeavor-attention to detail, overall presentation, etc.
  • Difficulty/variety of ingredients used.
  • Difficulty/variety of steps of preparation (made own butter, grew own herbs, took several days to prepare, etc.).
  • Difficulty/variety of cooking techniques (stove or fire used, period utensils, extent of combination of steps to finish, etc.).
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Please note that period taste may not be equivalent to modern, and personal tastes may be different as well. Judge the entrant at the Novice 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-tastes as it is supposed to? pleasing? Delicious?
  • Texture-appropriate for the dish?
  • Period styling or personalization or special embellishment.

Overall Quality

1-5 points. Rank the quality of execution and success of the entry. Please note that period taste may not be equivalent to modern, and personal tastes may be different as well. Judge the entrant at the Novice 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-tastes as it is supposed to? pleasing? Delicious?
  • Texture-appropriate for the dish?
  • Period styling or personalization or special embellishment.

Single Dish 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. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period. 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. Give score based on the following:

  • Description and some discussion of entry including the following: country of origin, period of origin, intended setting (peasant meal, feast for High Table, etc.) and period characteristics for manner of serving.
  • Some discussion of adaptation of period recipe/redaction.
  • Some discussion of ingredient selection, cooking methods, garnishing techniques, presentation.
  • 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.

  • Form/function-is it a period dish? (apparent knowledge or application of period practice).
  • Methods of creation-preparation and cooking techniques are appropriate to period or are consistent and give a period effect.
  • Ingredients used-are period or reasonable substitutions that give a period effect and appropriate to dish and complimentary to each other.
  • Presentation-presented and served in a period manner (note: this does not have to be ‘fancy’ to be period).

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 items are complex.

  • Scope of endeavor-attention to detail, overall presentation, etc.
  • Difficulty/variety of ingredients used.
  • Difficulty/variety of steps of preparation (made own butter, grew own herbs, took several days to prepare, etc.).
  • Difficulty/variety of cooking techniques (stove or fire used, period utensils, extent of combination of steps to finish, etc.).
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. You may rank 0 points. for a poor effort, pt for a good effort and 1 pt for an excellent entry. Please note that period taste may not be equivalent to modern, and personal tastes may be different as well. 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 dish? pleasing? Delicious?
  • Texture-appropriate for the dish?
  • 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.

Single Dish 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. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period. 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. Give score based on the following:

  • Description and discussion of entry including the following: country of origin, period of origin, intended setting (peasant meal, feast for High Table, etc.) and period characteristics for manner of serving.
  • Thorough knowledge or discussion of adaptation of period recipe/redaction.
  • Thorough knowledge or discussion of ingredient selection, cooking methods, garnishing techniques, presentation.
  • 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.

  • Form/function-is it a period dish? (apparent knowledge or application of period practice).
  • Methods of creation-preparation and cooking techniques are appropriate to period or are consistent and give a period effect.
  • Ingredients used-are period or reasonable substitutions that give a period effect and appropriate to dish and complimentary to each other.
  • Presentation-presented and served in a period manner (note: this does not have to be ‘fancy’ to be period) or style.

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 items are complex.

  • Scope of endeavor-attention to detail, overall presentation, etc..
  • Difficulty/variety of ingredients used.
  • Difficulty/variety of steps of preparation (made own butter, grew own herbs, took several days to prepare, etc.).
  • Difficulty/variety of cooking techniques (stove or fire used, period utensils, extent of combination of steps to finish, etc.).
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. You may rank 0 points. for a poor effort, pt for a good effort and 1 pt for an excellent entry. Please note that period taste may not be equivalent to modern, and personal tastes may be different as well. 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 dish? pleasing? Delicious?
  • Texture-appropriate for the dish?
  • 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.