评分内容         标准分         扣分幅度                  扣   分   原   因                实得分数
  味感                 30              1—12                      味型欠准1－4
                                                                          主味不浓1－4
                                                                          味重或淡1－6
                                                                          有异味1－8
                                                                          其  他        

  质感                 20              1—8                        过火或欠火1－4
                                                                          不嫩滑爽1－5
                                                                          不软糯烂1－5
                                                                          不酥松脆1－4
                                                                          其  他 
        
  观感                20               1—8                        刀工不精1－4
                                                                           汁芡不匀1－4
                                                                           色泽不正1－3
                                                                           成型不美1－2
                                                                           其  他 
        
  养生                30               1—12                      生熟不分1－6
                                                                           营养搭配不佳1－8
                                                                           成品有异物1－4
                                                                           餐具和盘饰不卫生1－4
                                                                            其  他 
        
备   注 ：
1、凡因各种原因造成菜品不能食用的，整个作品不予判分；
2、作品数量按5人量评判，每少1人量扣1分；3、各分项扣分总数不超过該项目扣分幅度。