What are the scores? Appearance/Taste/Tenderness in Sauce and Dessert? How are they scoring these?
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On dessert and sauce, the tenderness score is usually used to score the entries, that a table of judges samples, on a best to worst basis. The best of the entries for each judge on a table gets a 9, the next best gets an 8 and so on. This is at a KCBS sanctioned contest.
In sauce,the experienced judges all go hide.
You dip your spoon in a styrofoam cup,or pour a TBSP on your paper plate.
As quickly as they can manage,they look at color?,texture,taste.
Then make a run for the exit, to find a cold adult beverage.
You dip your spoon in a styrofoam cup,or pour a TBSP on your paper plate.
As quickly as they can manage,they look at color?,texture,taste.
Then make a run for the exit, to find a cold adult beverage.