Kevin Roberts learned one of the most basic rules of barbecue judging the hard way.
&1xbet online casino ;My first year, I was judging with Kevin Sauer, but before the competition we were really hungry,&1xbet online casino ; said Roberts, an assistant professor of hotel, restaurant, institutional management and dietetics. &1xbet online casino ;We figured that we would only be getting a few sample bites from a little bit of meat, so we decided to grab Whoppers.
&1xbet online casino ;This was a bad idea. When you're judging, each portion and bite adds up by the end of the day.&1xbet online casino ;
In 2006, faculty members in K-State's hotel, restaurant, institutional management and dietetics program got the chance to judge a contest held in conjunction with the K-State spring football game. Sanctioned by the Kansas City Barbeque Society, the contest required about 10 faculty members to learn the group's rules and regulations for judging.
&1xbet online casino ;Since we teach food quality standards to students, the additional training was deemed beneficial,&1xbet online casino ; said Mary Molt, an assistant professor of hotel, restaurant, institutional management and dietetics.
Since that training, judging the barbecue contest at the spring game has become an annual tradition for those faculty members.
For Kansas City Barbeque Society contests, contestants enter chicken, pork ribs, pulled pork and beef brisket. Each contestant submits at least six separate portions of meat in a container. About 75 teams participated at the most recent spring game challenge, which was judged by 13 tables of six judges.
Though sweet-spicy flavors come to mind when barbecue is the subject, the experience engages many of the senses.
&1xbet online casino ;Judges get pretty messy with the food, because you are also judging with your fingers,&1xbet online casino ; said Camille Korenek, unit director for housing and dining services. &1xbet online casino ;You want to feel the texture of the meat with your hands.&1xbet online casino ;
Entries are judges on presentation, texture and taste, Korenek 1xbet online casino , with taste being the greatest factor.
&1xbet online casino ;In the certification class, you learn about the different quality characteristics of the different meats,&1xbet online casino ; she said. &1xbet online casino ;In terms of taste, it's somewhat subjective, but it's also objective.&1xbet online casino ;
For instance, there are limits on tenderness. At the certification class, judges are taught that if rib meat is truly falling off the bone, it's a sign of overcooking.
Presentation also is strictly governed. The meat cannot be sculpted or branded and garnishes are limited to chopped, sliced, shredded or whole leaves of green (not red) lettuce, parsley (curly or flat-leafed) or cilantro.
Other procedures ensure anonymity and fairness.
&1xbet online casino ;If my table judges one entrant's chicken, we wouldn't get any of the other meat they'd entered,&1xbet online casino ; said Michelle Netson, administrative dietitian with housing and dining services. &1xbet online casino ;I understand why they do this. If I'd put that much time and money into a product, I would want to know that this was how my product was being treated and evaluated.&1xbet online casino ;
All the judges 1xbet online casino they loved the experience.
&1xbet online casino ;Judging really inspires you to go home and cook,&1xbet online casino ; Korenek said. &1xbet online casino ;Recently I judged some ribs that had mango added to the barbecue sauce. That was really nice and unexpected.&1xbet online casino ;
&1xbet online casino ;The people you meet are wonderful and it's a great learning experience,&1xbet online casino ; Netson said. &1xbet online casino ;Even though I work with food daily in my job, this is another realm of experience.&1xbet online casino ;