COOKING, SINGLE DISH
(Revised 1/98)

NOTE: More documentation is required for Cooking entries than other categories because the written information is used for judging both in the Documentation and the Discussion sections of the criteria. Recipe must be included and if not in modern English, it should be translated to modern English. An entry must consist of a single dish. The dish may be a beverage, but should not be an alcoholic beverage brewed or fermented by the entrant (to eliminate problems with Brewing vs. Cooking criteria).

DOCUMENTATION (0-4 points) Give one point for each of the following items that is present:

• Identification/Description of dish.
• Approximate time period and location/origins of dish.
• Lists recipe for dish.
• Cites at least one reference (primary or secondary) to the dish, relating to either the period use of such (i.e. "...they served meat pies...") OR period method of making them.

• 1: Recipe is an exact copy of a recipe developed (redacted) by someone else.
• 2: Recipe developed (redacted) by someone else, but the entrant has made minor changes.
• 3: Recipe developed (redacted) by someone else, but the entrant has made major changes.
• 4: Recipe was redacted by the entrant, but there are major flaws in the redaction.
• 5: Recipe was redacted by the entrant with only minor, or no, flaws in the redaction. (All ingredients should be period or a reason given for a non-period substitution.)
• 6: Recipe was redacted by the entrant (with only minor, or no, flaws in the redaction) with an attempt at authenticity by using period equipment, OR using all period ingredients, etc. OR the entrant combined elements from several recipes or several period cooking procedures to develop a new dish. (Minor flaws acceptable.)

AUTHENTICITY (0-4 points)Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge.

• 0: Entry blatantly modern
• 1: Modern dish with ingredients all known in period
• 2: #1 plus dish "feels period"
• 3: Dish is period, with reasons for ingredient substitution given
• 4: Dish is authentic, any ingredient substitutions are period, preparation procedures approximate period procedures (but use of modern equipment should not be counted off)

COMPLEXITY (1-5 points) Consider here only the difficulty of the preparation of the dish. Judge the attempt, not the actual workmanship. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc.

• 1: Requires mixing two ingredients or boiling (baking, frying, etc.) Ex. a Jell-O pudding, oil and vinegar dressing (no salad, no spices), boiled potatoes.
• 2: Limited complexity: requires combining a number of ingredients, but usually only one assembly cooking process (Hais, plain short bread, an uncooked salad)
• 3: Moderate complexity: requires two different components, each of which has a different process or procedure (grilled meat with a sauce, a cooked salad, a meat which is boiled and then baked, a pie shell and filling, etc.).
• 4: Complex: At least two different cooking procedures or processes at least one of which requires substantial cooking skills. (Making a cheese pie in which the entrant made his own cheese; adding special decoration to things which would otherwise have been ranked 3. Rising and baking bread would be considered a skilled cooking procedure as would cooking a sugar syrup to a soft- or hard-ball stage.)
• 5: Very Complex: #4 plus some additional or complex decoration, or special ingredient preparation (making your own verjuice to use in a recipe).

WORKMANSHIP (1-5 points)Rank the success of the entry; How good is the final product?

• Flavor - Give 2 points if the taste is very good - people are likely to want to eat the whole thing (Do not count off if the taste is one you do not like if that is the way it is supposed to taste. If you don't like that type of food ask the other judges to rank it and use their score). Give 1 point if taste is pleasant or acceptable for the type of dish being presented. Zero points should only be awarded if most (hungry) people were unwilling to take a second bite or the taste was totally different from what the recipe indicated it should be.
• Appearance - Give 2 points if the appearance is attractive (makes you look forward to eating it) and it looks similar to what the documentation says it should look like. Give 1 point if it looks edible (not spoiled, totally dried out, etc.). Award zero only if it looks so unappetizing that even a hungry person wouldn't eat it.
• Aroma and Texture - Give 1 point if both the aroma and texture appear appropriate to the dish (pie crust is somewhat flaky, vert sauce smells of herbs, etc.). If one or the other is extremely off (smells rotten, large lumps in the pie crust) do not award the point.

Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole. Keep in mind that this entry is at Novice Level, regardless of the skill of the entrant. NOTE: Extra points should be given for a special effort to display or present the dishes.

NOTE: More documentation is required for Cooking entries than other categories because the written information is used for judging both in the Documentation and the Discussion sections of the criteria. Recipes must be included and if 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 a single dish. The dish may be a beverage, but should not be an alcoholic beverage brewed or fermented by the entrant (to eliminate problems with Brewing vs. Cooking criteria).

DOCUMENTATION (0-4 points) This section addresses the scholarly aspect of the documentation. 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.

• 0: No documentation beyond a title
• 1: Lists only modern recipe or modern recipe, but with some historical information provided.
• 2: Only post-period or undated sources used. Includes ethnic foods with undated sources (Ex:, "... this is an ancient recipe from Moravia.") OR lists documentation only from secondary sources.
• 3: Documentation from period sources quoted in secondary sources, OR uses a single primary source only, OR uses single primary and other secondary sources.
• 4: Documentation is largely/primarily from period sources. Secondary sources may be used for supplementary information beyond the recipe or its ingredients (Ex:, symbolism of dish, effects on bodily humors, eating customs of the country, methods of service), OR it is superlative documentation primarily from period sources (little additional useful information could have been added).

• 1: Mention of modern preparation techniques (Ex:, combine ingredients and bake until brown)
• 2: Good discussion of techniques, that were all modern (should provide a description of all cooking procedures used) OR a brief discussion of adaptation of period recipe to redacted form (requires period source or basis).
• 3: Discussion of adaptation of period recipe, reasons for ingredient and cooking technique selection.
• 4: Discussion of methods of adaptation, ingredient selection and techniques are clear enough that you feel you watched the dished prepared and understood every step of the logic in its preparation.

AUTHENTICITY (0-4 points)Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge. For instance, scores of up to 2 may be given when there has been no documentation OR discussion to support authenticity, but the judge recognizes the product as most probably authentic. There must be an original source(s) and redacted recipe to score a 4 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.

• 0: Entry blatantly modern
• 1: Modern dishes with ingredients all known in period
• 2: #1 plus dishes "feels period"
• 3: Dishes are period, with reasons for ingredient substitution given.
• 4: Dishes are authentic, any ingredient substitutions are period, preparation procedures approximate period procedures (but use of modern equipment should not be counted off).

COMPLEXITY (1-5 points)Consider here only the difficulty of the preparation of the dish. Judge the attempt, not the actual workmanship. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc.

• 1: Requires mixing two ingredients or boiling (baking, frying, etc.) Ex. a Jell-O pudding, oil and vinegar dressing (no salad, no spices), boiled potatoes.
• 2: Limited complexity: requires combing a number of ingredients, but usually only one assembly cooking process (Hais, plain short bread, an uncooked salad)
• 3: Moderate complexity: requires two different components, each of which has a different process or procedure (grilled meat with a sauce, a cooked salad, a meat which is boiled and then baked, a pie shell and filling, etc.).
• 4: Complex: At least two different cooking procedures or processes at least one of which requires substantial cooking skills. (Making a cheese pie in which the entrant made his own cheese; adding special decoration to things which would otherwise have been ranked 3. Rising and baking bread would be considered a skilled cooking procedure as would cooking a sugar syrup to a soft- or hard-ball stage.)
• 5: Very Complex: #4 plus some additional or complex decoration, or special ingredient preparation (making your own verjuice to use in a recipe).

WORKMANSHIP (1-5 points) Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a fairly simple, very modern dish which is delicious and looks and smells great to obtain ALL possible points in this category. If the dish is one containing tastes/textures you don't care for, rate the dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If the dish is 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. Rate the dish on Appearance, Aroma, Flavor and Texture as follows. Total the points from all 4 categories, then divide by 2.
Appearance

• 0: The dish does not look appealing.
• 1: The dish looks somewhat appealing.
• 2: The dish looks appealing.

• 0: Aroma from the dish offends the senses.
• 1: Aroma from the dish detracts (but does not offend).
• 2: Aroma from the dish is appropriate (passable).
• 3: Aroma from the dish is very nice/good.

• 0: Flavor from the dish offends the palate.
• 1: The dish tastes okay (passable).
• 2: The dish tastes pleasant.
• 3: The dish tastes delicious.

• 0: Texture is not right for the dish.
• 1: Texture appropriate for the dish.
• 2: Texture excellent for the dish.

Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed.
NOTE: Extra points should be given for a special effort to display or present the dishes.

NOTE: More documentation is required for Cooking entries than other categories because the written information is used for judging both in the Documentation and the Discussion sections of the criteria. 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 a single dish. The dish may be a beverage, but should not be an alcoholic beverage brewed or fermented by the entrant (to eliminate problems with Brewing vs. Cooking criteria).

DOCUMENTATION (0-4 points) This section addresses the scholarly aspect of the documentation. 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.

• 0: No documentation beyond a title
• 1: Lists only modern recipes or modern recipes, but with some historical information provided.
• 2: Only post-period or undated sources used. Includes ethnic foods with undated sources (Ex:, "... this is an ancient recipe from Moravia.") OR lists documentation only from secondary sources.
• 3: Documentation from period sources quoted in secondary sources, OR uses a single primary source only, OR uses single primary and other secondary sources.
• 4: Documentation is largely/primarily from period sources. Secondary sources may be used for supplementary information beyond the recipe or its ingredients (Ex:, symbolism of dish, effects on bodily humors, eating customs of the country, methods of service), OR it is superlative documentation primarily from period sources (little additional useful information could have been added).

• 0: No statement of cooking procedures
• 1: Mention of modern preparation techniques (Ex:, combine ingredients and bake until brown)
• 2: Good discussion of techniques, that were all modern (should provide a description of all cooking procedures used) OR a brief discussion of adaptation of period recipe to redacted form (requires period source or basis).
• 3: Discussion of adaptation of period recipe, reasons for ingredient and cooking technique selection.
• 4: Discussion of methods of adaptation, ingredient selection and techniques are clear enough that you feel you watched the dished prepared and understood every step of the logic in its preparation.

AUTHENTICITY (0-4 points)Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge. For instance, scores of up to 2 may be given when there has been no documentation OR discussion to support authenticity, but the judge recognizes the product as most probably authentic. There must be an original source(s) and redacted recipe to score a 4 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.

• 0: Entry blatantly modern
• 1: Modern dishes with ingredients all known in period
• 2: #1 plus dishes "feels period"
• 3: Dishes are period, with reasons for ingredient substitution given.
• 4: Dishes are authentic, any ingredient substitutions are period, preparation procedures approximate period procedures (but use of modern equipment should not be counted off).

COMPLEXITY (0-6 points)Consider here only the difficulty of the preparation of the dish. Judge the attempt, not the actual workmanship. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc.

• 0: Little or no preparation required (Ex:, a sliced piece of fruit).
• 1: Requires mixing two ingredients or boiling (baking, frying, etc.) Ex: a Jell-O pudding, oil and vinegar dressing (no salad, no spices), boiled potatoes.
• 2: Limited complexity: requires combining a number of ingredients, but usually only one assembly cooking process (Hais, plain short bread, an uncooked salad)
• 3: Moderate complexity: requires two different components, each of which has a different process or procedure (grilled meat with a sauce, a cooked salad, a meat which is boiled and then baked, a pie shell and filling, etc.).
• 4: Complex: At least two different cooking procedures or processes at least one of which requires substantial cooking skills. (Making a cheese pie in which the entrant made his own cheese; adding special decoration to things which would otherwise have been ranked 3. Rising and baking bread would be considered a skilled cooking procedure as would cooking a sugar syrup to a soft- or hard-ball stage.)
• 5: Very Complex: #4 plus some additional or complex decoration, or special ingredient preparation (making your own verjuice to use in a recipe).
• 6: #5 plus very difficult decoration, special ingredient preparation, etc.

WORKMANSHIP (0-6 points)Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a fairly simple, very modern dish which is delicious and looks and smells great to obtain ALL possible points in this category. If the dish is one containing tastes/textures you don't care for, rate the dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If the dish is 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. Rate the dish on Appearance, Aroma, Flavor and Texture as follows. Total the points from all 4 categories, then divide by 2.
Appearance

• 0: The dish does not look appealing.
• 1: The dish looks somewhat appealing.
• 2: The dish looks appealing.
• 3: The dish looks very appealing

• 0: Aroma from the dish offends the senses.
• 1: Aroma from the dish detracts (but does not offend).
• 2: Aroma from the dish is appropriate (passable).
• 3: Aroma from the dish is nice/good.
• 4: Aroma from the dish is very nice/good.

• 0: Flavor from the dish offends the palate.
• 1: The dish tastes okay (passable).
• 2: The dish tastes pleasant.
• 3: The dish tastes delicious.

• 0: Texture is not right for the dish.
• 1: Texture appropriate for the dish.
• 2: Texture excellent for the dish.

Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole.

NOTE: Extra points should be given for a special effort to display or present the dishes.