Egg-Barbeque-bsp.pptx

LP

1. WELCOME BSP & GSP PARTICIPANTS

2. I am Mrs. Erma g. jalem

3. EGG BARBEQUE

4. Why we must know how to prepare barbeque egg?

5. Preparations Now that we already guided, we will start now! Before we start our activity this morning, do not forget to wear our PPE in Cooking

6. Materials Grill Rock Barbeque Stick Bowl

7. Ingredients: whole eggs S alt

8. Method: Using a large needle or stick, carefully make a hole in one end of the. Flick the pieces out, away from the egg so that they do not fall inside.

9. Method: Skew the eggs with stick and place on a hot grill until warmed and cooked through.

10. Peel the eggs and serve

11. Actual cooking TEAM or ENTRY # ____________________ TOTAL POSSIBLE POINTS (100) POOR FAIR GOOD VERY GOOD EXCELLENT TOTAL APPEARANCE Does the prepared product have eye appeal? 20 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 TASTE What flavor stands out? Is it better with sauce or without? 30 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 MOISTURE Is product juicy, not wet & mushy? Juices should come out during chewing 20 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 TENDERNESS / TEXTURE Tender / Chewy? Succulent / Rubbery? 20 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 OVERALL IMPRESSION Creative in presenting? 10 1 2 3 4 5 6 7 8 9 10   Judges will start scoring at the “Good” category and go up or down from there as they see fit. The lowest total score of the four judges will be thrown out. In case of a tie, the lowest thrown out score will be added back in. If still tied, the scores will be compared with all four judges for highest cumulative scores in taste, then tenderness, then appearance.   TOTAL SCORE EGG BARBEQUE JUDGES SHEET