On Fri, 22 Oct 2004 14:19:26 -0700, John Forrest Tomlinson wrote:

> A friend has asked me to help devise a scheme to use in judging a lasagne
> contest, and I'm wondering if anyone has any suggestions about doing it?
>
> I'm thinking that the judges should consider each dish on a handful of
> criteria, including appearance, taste and texture. Any thoughts?

We (the premier northwest electronic biker gang) are having our annual cookoff
tomorrow. We have A Great Deal Of Experience in judging cooking contests.

You have two choices: Lay out _and publish for the contestants_ precise
expectations. That means identifying acceptable categories of lasagne and
detailed criteria for each type, acceptable and non-acceptable ingredients,
textural requirements, sweetness levels, everything. (If you need an example
of anal retentive detail, google a few dog breed standards.)

Alternatively, if the contest is casual, leave it up to the judges. If
The Rule is that the judges' decision is final and correct, the judges'
decision is, ipso facto, final and correct.


OTOH, the bulk of _our_ rules relate to the nature of acceptable bribes, so
you may want to seek elsewher for advice.

Martin
--
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 | Vancouver, WA