 |
November
14, 2009 6:00 pm |
 |
The
following rules and regulations for cooks at the First Annual Sherman
FFA Chili Cook-off are as follows: |
||
| • Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging. Chili must be prepared in advance and brought to Cook-Off in a crock pot to keep hot. | ||
| • A representative of the sponsoring organization shall conduct a contestant’s meeting, at which time final instructions are to be given and questions answered, no later than 30 minutes prior to the official starting time of the cook-off. | ||
| • Contestants are responsible for supplying all of their own utensils, etc. The sponsors of the cook-off will provide an area for each contestant. | ||
| • Each contestant will be assigned a contestant’s number by the Chief Scorekeeper. | ||
| • Judges will be told they should vote for the chili they like best based on the following major considerations: good flavor, texture of the meat, consistency, blend of spices, aroma, and color. | ||
The
decisions of the Chief Judge shall be final. |
||