Banner advertisements by bbqads.com

Re: Judging Misconduct


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Butcher Boy on December 12, 2011 at 19:30:41:

In Reply to: Re: Judging Misconduct posted by lewis and herschel on December 12, 2011 at 13:54:34:

Below are the rules for the judges. Please feel free to start your retraining process as you see fit.

1) Judges may not fraternize with teams on turn]in day
until conclusion of judging.
2) Judging will be done by a team of 6 persons, who are
at least 16 years of age. Only Judges, Contest Reps and
necessary support staff are allowed in judging area during
the judging process. No other activities are permitted in the
judging area, during judging process.
3) Each judge will first score all the samples for appearance
of the meat. The turn]in containers will then be passed
around the table and each judge will place a sample from
each of the containers in the appropriate box on the
judging mat. The judge will then score each entry for taste
and tenderness, before moving on to the next entry.
4) The scoring system is from 9 to 2, all whole numbers
between two and nine may be used to score an entry. 9
excellent, 8 very good, 7 above average, 6 average, 5 below
average, 4 poor, 3 bad, and 2 inedible.
5) A score of one (1) is a disqualification and requires approval
by a Contest Rep. Grounds for disqualification:
All judges will give a one (1) in Appearance for unapproved
garnish, pooled sauce or less than 6 samples of meat.
All judges will give a one (1) in all criteria for sculptured
meat, a marked turn]in container, foreign object in the
container, incorrect meat. All judges not receiving a sample
will give a one (1) in all criteria.
6) The weighting factors for the point system are as follows:
Appearance ] 0.5714, Taste ] 2.2858, Tenderness ] 1.1428.
7) The low score will be thrown out. Results will be tallied. If
there is a tie in one of the categories, it will be broken by
the computer, as follows: The scores will be compared
(counting all five judges) for the highest cumulative scores
in taste, then tenderness, then appearance. If still tied, then
the low score, which was thrown out, will be compared and
the higher of the low scores will break the tie. If still tied,
then a computer generated coin toss will be used.
8) Total points per entry will determine the champion within
each meat category.
9) Cumulative points for only the four (4) KCBS categories will
determine the Grand Champion and Reserve Grand
Champion except the Dodge City, KS contest, or at the
election of this organizer.


Follow Ups:



The BBQ Forum Home Page

Source:
cpe-173-170-253-255.tampabay.res.rr.com
173.170.253.255
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; GTB7.2; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729; .NET4.0C)



[ BBQ Search ]