4-H Egg Preparation Demonstration

Score Sheet
Factors used for scoring contestants in the
Mississippi 4-H Egg Preparation Demonstration Contest
Point values for each category appear in parentheses after each evaluation factor.

A. APPEARANCE (5 points)

Appropriately dressed and well groomed (5)

B. PRESENTATION (45 points)

Introduction (attention gained, purpose outlined, importance established)

(5)
Information accurate, complete and practical (5)
Poise and friendliness (5)
Nutritional knowledge of eggs demonstrated (5)
Effective use of visuals and utensils used in demonstration (5)
Summarization of main points given (5)
Finished product shown or displayed effectively (5)
Effective use of time allotted for demonstration (5)
Response to judges' questions (5)

C. RECIPE (25 points)

Creativity and originality (5)

Number of eggs (5)
Does recipe follow prescribed format and
is procedure relatively uncomplicated (5)
Are ingredients readily available and
reasonably economical? (5)
Preparation time not excessive (5)

D. FINISHED PRODUCT QUALITY (25 points)

Appearance (10)
Flavor (10)
Texture (5)
TOTAL (100 points)