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SayPro Judging Evaluation Template: A document for judges to score each dish according to the established criteria

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Here is a SayPro Judging Evaluation Template designed for judges to score each dish based on the established criteria. This template ensures a consistent, organized, and fair judging process.


SayPro Monthly February SCDR-3 Culinary Competition: Judging Evaluation Form


Judge’s Name:
[Text Input Field] (Optional if judges need to be anonymous)

Dish Number:
[Text Input Field] (e.g., Dish 1, Dish 2, etc.)

Participant’s Name (Optional):
[Text Input Field] (If known and relevant)


Judging Criteria

Each dish will be evaluated based on the following categories. Please score each category from 1 (Poor) to 10 (Excellent), with half-point scores allowed (e.g., 7.5). Provide specific comments for each criterion to justify your score.


  1. Taste & Flavor (Score: 1-10)
    • Description: Evaluate the overall balance of flavors, seasoning, and taste. Consider how well the dish is seasoned and if the flavors complement each other.
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]
  2. Presentation & Plating (Score: 1-10)
    • Description: Assess the visual appeal of the dish, including color contrast, arrangement, and garnishing. Consider creativity in presentation and how well the dish is plated.
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]
  3. Creativity & Originality (Score: 1-10)
    • Description: Evaluate the innovation and originality of the dish. Consider whether the dish brings something new or unique to the table in terms of concept or execution.
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]
  4. Texture & Consistency (Score: 1-10)
    • Description: Assess the texture of the dish—whether it has the right consistency and balance. Consider if the dish has a variety of textures that enhance the overall experience.
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]
  5. Adherence to Theme or Challenge (Score: 1-10)
    • Description: Evaluate how well the dish aligns with the theme or challenge presented in the competition (if applicable).
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]
  6. Use of Ingredients (Score: 1-10)
    • Description: Consider how well the participant has utilized the ingredients provided or chosen. Evaluate the quality of the ingredients and their contribution to the dish.
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]
  7. Execution & Cooking Technique (Score: 1-10)
    • Description: Assess the technical skills displayed in the dish. Evaluate the proper use of cooking methods and whether the dish is cooked to the right degree of doneness.
    • Score: [Text Input Field]
    • Comments:
      [Text Input Field]

Overall Impression

  • Overall Score (Total of All Categories)
    [Text Input Field] (Total score out of 70)
  • General Comments on the Dish:
    [Text Input Field] (Provide any additional thoughts on the dish or competition experience)

Final Remarks

  • Suggestions for Improvement:
    [Text Input Field] (If applicable, provide constructive feedback on how the participant can improve)
  • Overall Ranking (If applicable):
    [Text Input Field] (Rank this dish relative to others if required)

Judge’s Signature:

[Text Input Field] (Optional)


Instructions for Judges:

  • Please be as objective as possible in your scoring and comments.
  • Each category is weighted equally unless otherwise specified.
  • Make sure to keep feedback constructive and helpful for the participants’ development.

End of Evaluation

This template allows judges to assess each dish based on the core elements of taste, presentation, creativity, and other relevant criteria. You can distribute this form digitally or in print, depending on how the judging process is set up.

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