cbj continuing education

arrowhead · 01-14-2012, 04:34 PM

test your knowledge.

http://kcbs.us/judges-education.php

Gadragonfly · 01-14-2012, 08:25 PM

Quote:

Originally Posted by arrowhead

test your knowledge.

http://kcbs.us/judges-education.php

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 · 01-14-2012, 09:00 PM

48/50 - the two questions I missed don't conform to what I've seen happen in the field.

Rookie'48 · 01-14-2012, 09:06 PM

Yep, 100%

. 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.

Matt_A · 01-14-2012, 11:14 PM

Passed - score 100% 50/50 correct. Good test.

ModelMaker · 01-15-2012, 09:10 AM

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

TRUE or FALSE: Decimals are used in scoring KCBS sanctioned events.
True
False

Correct!
Ref: Rules and Regulations, Judging Procedures, #4

The answer here is yes, decimals are most definatley used in scoring, but if you add
"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

Rookie'48 · 01-15-2012, 12:58 PM

Or my favorite question on the Master's test: "You're the Table Captain and . . . "

Sledneck · 01-15-2012, 01:28 PM

Maybe the test is to easy?

bbq.tom · 01-15-2012, 02:37 PM

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 · 01-15-2012, 03:41 PM

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

Mister Bob · 01-15-2012, 04:50 PM

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 · 01-15-2012, 05:07 PM

Quote:

Originally Posted by Mister Bob

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.

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 · 01-15-2012, 05:15 PM

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

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.

arrowhead · 01-15-2012, 06:35 PM

Quote:

Originally Posted by Fat Freddy

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

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 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 · 01-15-2012, 10:02 PM

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.

01-14-2012, 04:34 PM	#1
arrowhead On the road to being a farker Join Date: 09-14-11 Location: Gothenburg NE Downloads: 0 Uploads: 0	cbj continuing education test your knowledge. http://kcbs.us/judges-education.php __________________ Vegetarian is an Indian word meaning "Bad Hunter"

01-14-2012, 09:00 PM	#3
Slamdunkpro is One Chatty Farker Join Date: 02-27-07 Location: Northern VA Downloads: 0 Uploads: 0	48/50 - the two questions I missed don't conform to what I've seen happen in the field. __________________ Aporkalypse Now Competition BBQ team Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289

01-14-2012, 11:14 PM	#5
Matt_A is one Smokin' Farker Join Date: 07-19-11 Location: Moore, Oklahoma Downloads: 0 Uploads: 0	Passed - score 100% 50/50 correct. Good test. __________________ [B]Matt Armistead[/B]

01-15-2012, 09:10 AM	#6
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	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 TRUE or FALSE: Decimals are used in scoring KCBS sanctioned events. True False Correct! Ref: Rules and Regulations, Judging Procedures, #4 The answer here is yes, decimals are most definatley used in scoring, but if you add "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 __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

01-15-2012, 12:58 PM	#7
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Or my favorite question on the Master's test: "You're the Table Captain and . . . " __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

01-14-2012, 09:06 PM	#4
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Yep, 100% . 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. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

01-15-2012, 01:28 PM	#8
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Maybe the test is to easy? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

01-15-2012, 02:37 PM	#9
bbq.tom is one Smokin' Farker Join Date: 11-23-10 Location: Hillsborough, NC (just north of Heaven - TarHeel country!) Downloads: 1 Uploads: 0	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. __________________ Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic"

01-15-2012, 03:41 PM	#10
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	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 __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

01-15-2012, 04:50 PM	#11
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

01-15-2012, 05:15 PM	#13
Fat Freddy Full Fledged Farker Join Date: 12-31-10 Location: Albert City, Iowa Downloads: 0 Uploads: 0	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 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. __________________ Oversize Load BBQ team Last edited by Fat Freddy; 01-15-2012 at 05:16 PM.. Reason: big fat fingers

01-15-2012, 10:02 PM	#15
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	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. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

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