San Juan County Fair Food & Nutritional Skills Score Card

Examine each exhibit for the items listed below. Place a check in each row to indicate the placing you think each deserves. Keep in mind that the whole is more important than its parts.

• Exhibitor No.
• Ribbon Earned
• Class
  • (A – Modified Recipe, B – Menu Plan, C – Gift Basket, D – Preserved Food Quick Meal)
• Lot
• Item Description

Category	Yes	No	N/A
Entry Includes all required components
Entry follows safe food guidelines
Labels/written materials provide complete, clear information

Evaluation Area	Excellent	Good	Fair	No Placing
Completeness & Organization (20%)
Clarity & Accuracy of Written Materials (20%)
Quality of Food Component(s) (30%)
Nutrition & Healthfulness (20%)
Creativity & Purpose Fit (10%)

Space for comments

NOTES FOR JUDGES — Evaluation Area Definitions

(For use with Classes A–D in Department 15)

1. Completeness & Organization
   Evaluates whether the exhibitor included all required components for the class (recipes, menus, jars, labels, explanation cards, basket card, etc.) and presented them in a clear, logical, easy-to-follow way.
2. Clarity & Accuracy of Written Materials
   Assesses how clearly recipes, menus, ingredient lists, labels, or nutrition statements are written. Judges look for correct recipe format, readable steps, accurate information, and proper labeling.
3. Quality of Food Component(s)
   Examines the appearance, uniformity, condition, or workmanship of the food item(s). For preserved foods, this includes jar appearance, pack quality, and condition of dried items
4. Nutrition & Healthfulness
   Considers whether the entry reflects balanced nutrition, healthier substitutions, or accurate nutritional explanations.
5. Creativity & Purpose Fit
   Evaluates originality and how well the entry meets its intended purpose—such as thoughtful recipe modifications, appealing themed baskets, varied menus, or inventive uses of preserved foods. Creative use of ingredients or presentation is also considered.