cbj continuing education
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Gadragonfly
Full Fledged Farker
Passed - score 100% 50/50 correct. I only found one question that I thought was questionable. Otherwise a very well written test with clear cut questions that every cbj should know by their 10th contest.
Julie
Slamdunkpro
Babbling Farker
48/50 - the two questions I missed don't conform to what I've seen happen in the field.
Rookie'48
Quintessential Chatty Farker
Yep, 100% :thumb:. And most of those questions ARE on the Master's test, along with a couple of other tricky ones.
What I'd also like to see is some continuing education that keeps going after you receive your Master CBJ.
What I'd also like to see is some continuing education that keeps going after you receive your Master CBJ.
M
Matt_A
Guest
Passed - score 100% 50/50 correct. Good test. :-D
ModelMaker
Quintessential Chatty Farker
OK got em all, just took my masters test.
One of my biggest gripes about the master test is all the cutsy questions that can easily be right or wrong.
Couple of examples:
All KCBS contests start at noon. I have been at contests that will have a extra (anything but, etc) catagory at 11:30
"decimals used by judges" then the answer is no.
It is of the utmost importance that any continuing education courses be simple and well thought out questions that will teach rules and practices. No more of those cute double could be answers.
Ed
One of my biggest gripes about the master test is all the cutsy questions that can easily be right or wrong.
Couple of examples:
All KCBS contests start at noon. I have been at contests that will have a extra (anything but, etc) catagory at 11:30
- TRUE or FALSE: Decimals are used in scoring KCBS sanctioned events.
True
False
Correct!
Ref: Rules and Regulations, Judging Procedures, #4
"decimals used by judges" then the answer is no.
It is of the utmost importance that any continuing education courses be simple and well thought out questions that will teach rules and practices. No more of those cute double could be answers.
Ed
Sledneck
Full Fledged Farker
Maybe the test is to easy?
bbq.tom
is Blowin Smoke!
If this exam is similar to the Master CBJ exam, then I am truly disappointed!!! I always felt that the Master's exam would be much more difficult and truly test the knowledge of CBJs! I still have a few contests to judge before taking the Master exam, but this test is too easy IMHO.
ModelMaker
Quintessential Chatty Farker
I don't think the Masters test should be hard. It should represent a very good working knowledge of the rules (put in a straight forward question) and practices of continueing problems addressed by rep notifications.
No need for tricky over thinking answers.
Ed
No need for tricky over thinking answers.
Ed
Mister Bob
Babbling Farker
49/50 Didn't know I had to eat around a hair I found in the box. Thought it would make sense to tell the table captain. I must have missed that part of the class.
ModelMaker
Quintessential Chatty Farker
That's the only question I missed on the Masters test. This is what I mean by straight forward answers to a question.
Of course the first thing you do is notify the table captain.....
Ed
Fat Freddy
is Blowin Smoke!
Well I will admit I didnt do as good as others.I didnt do horrible in my opinion 45/50 and didnt read one question like I should have and OVER analyzed another one. But I legitimately missed them as well as 3 others.
I dont want to ruin it for others but I have 2 questions one I got wrong and one I got right, so I will try to be as vague as i can. On the one I missed I have never heard of the "napkin test" did I just tune that out in class :redface: and the question on the one I got right. How would a JUDGE know if a specific muscle is separated on a pork turn in?? I mean honestly if a JUDGE is going by the bark, there are some cooks with some really good knife skills for more of a cooking area. so how honestly would a JUDGE know if separated or not.
Sorry if I sound foolish but I am curious about those things.
I dont want to ruin it for others but I have 2 questions one I got wrong and one I got right, so I will try to be as vague as i can. On the one I missed I have never heard of the "napkin test" did I just tune that out in class :redface: and the question on the one I got right. How would a JUDGE know if a specific muscle is separated on a pork turn in?? I mean honestly if a JUDGE is going by the bark, there are some cooks with some really good knife skills for more of a cooking area. so how honestly would a JUDGE know if separated or not.
Sorry if I sound foolish but I am curious about those things.
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arrowhead
Knows what a fatty is.
i didn't learn about the napkin test in the cbj class, it was during a judges meeting priot to a contest. i also missed the pork muscle question. 46/50.
Rookie'48
Quintessential Chatty Farker
Freddy, here's my thinking on the pork muscle:
If you butterfly a butt, laying the meat out kind of flat and leave the money muscle attached by a hair of connective tissue, you can then put rub almost all the way around the MM. And you will also get a smoke ring (which we're NOT supposed to judge) that goes so far around the MM that it's very hard to see that the MM was, in fact, connected to the rest of the butt.
I don't know how a judge would be able to tell if it was seperated or not.
If you butterfly a butt, laying the meat out kind of flat and leave the money muscle attached by a hair of connective tissue, you can then put rub almost all the way around the MM. And you will also get a smoke ring (which we're NOT supposed to judge) that goes so far around the MM that it's very hard to see that the MM was, in fact, connected to the rest of the butt.
I don't know how a judge would be able to tell if it was seperated or not.
Fat Freddy
is Blowin Smoke!
Thanks Dave, that was kinda might point. I did get the question right but i guess I didnt see the purpose in having that as a question for a judge because to me there is no way a judge would know one way or the other how it was cooked, and if a portion of it was separated while cooking.
You can cook a MM seperate, then just slice off a bit down one edge to make it look like it was cooked with the butt.
And NO--I do not do this.
TIM
And NO--I do not do this.
TIM
El Pistolero
Knows what a fatty is.
Our CBJ instructor devoted a whole slide and considerable discussion to this question. He said you don't really even need to alert the table captain, just remove the hair and go on. The reasoning was that you don't know where that hair came from...could have been the cook, the table captain, or one of the other judges.
boogiesnap
Babbling Farker
test IS too easy.
i've never judged, got 48/50. missed same question as others.
decimals and :icon_blush:romaine.
this should be the CBJ test at a minimum.
ModelMaker
Quintessential Chatty Farker
Slide? You got a slide show? Thats the first I ever heard of having slides..
There are a number of ways to react after noticing a hair. If there were more than six samples you would ask for a different one. If your to squeemish to eat a piece of meat that has a hair embedded in it there are Rep advisorys with several directions on how to proceed.
So I'm of the opinion still that the first thing you do unless you just fling the hair and chow down, is tell the TC.
Ed
