Date ____________________
| Points Scored | Comments | |
| Equipment and Utensils (point value 5) Practical?____ Efficient?_____ Complicated?_____ |
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| Appearance and Cleanliness (point value 5) Person and equipment initially? Person and equipment while cooking? Apron? |
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| Starting Fire (point value 10) Was method of lighting safe? Was person skilled in starting fire? Was extra fuel needed to start fire? |
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| Controlling Fire (point value 15) Was person skilled in controlling fire: Fire too hot, cook, ok? Did excessive heat require control measures? Was there excessive smoke or fire? Was charcoal added at proper time? |
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| Preparing Chicken for Cooking (point value
10) Skilled? Practiced safety in use of knife? Trimmed excess fat? Practiced food safety when handling chicken? |
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| Skill in Barbecuing (point value 25) Was chicken turned before blisters occurred? Was skin torn during turning? Was sauce uniformly applied? Did cooking start with skin side up? |
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TOTAL POINTS |