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 excessive ask dust stirred up during 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? Marinating practices proper and sanitary? Practiced food safety when handling turkey? |
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| Skill in Barbecuing (point value 25) Was turkey turned often enough to prevent burning? Was person skilledin turning turkey? Was sauce uniformly applied? |
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TOTAL POINTS |