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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-14-2012, 05:34 PM   #1
arrowhead
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Default cbj continuing education

test your knowledge.

http://kcbs.us/judges-education.php
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Unread 01-14-2012, 09:25 PM   #2
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Quote:
Originally Posted by arrowhead View Post
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
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Unread 01-14-2012, 10:00 PM   #3
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48/50 - the two questions I missed don't conform to what I've seen happen in the field.
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Unread 01-14-2012, 10:06 PM   #4
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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.
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Unread 01-15-2012, 12:14 AM   #5
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Passed - score 100% 50/50 correct. Good test.
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Unread 01-15-2012, 10:10 AM   #6
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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
  1. 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.
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Unread 01-15-2012, 01:58 PM   #7
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Or my favorite question on the Master's test: "You're the Table Captain and . . . "
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Unread 01-15-2012, 02:28 PM   #8
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Maybe the test is to easy?
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Unread 01-15-2012, 03:37 PM   #9
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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.
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Unread 01-15-2012, 04:41 PM   #10
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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
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Unread 01-15-2012, 05:50 PM   #11
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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.
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Unread 01-15-2012, 06:07 PM   #12
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Quote:
Originally Posted by Mister Bob View Post
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
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Unread 01-15-2012, 06:15 PM   #13
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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.
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Unread 01-15-2012, 07:35 PM   #14
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Quote:
Originally Posted by Fat Freddy View Post
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.
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Unread 01-15-2012, 11:02 PM   #15
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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.
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