4-H Egg Preparation Demonstration Score Sheet

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)