Danish
System of Judging
Used at the Nevada County Fair
in Junior and 4H Judging
The Danish system of judging is based upon established standards
of quality for each type of product. In this system each exhibit is
judged according to how well it meets that standard, rather than
how it compares with other exhibits in all Junior departments.
Using the Danish system, the following guidelines are used by the
judges.
|
QUALITY |
SCORE |
RIBBON |
| Group 1: SUPERIOR | 100%-92% | BLUE |
| Group 2: GOOD | 91%-84% | RED |
| Group 3: AVERAGE ACCEPTABLE |
83%-70% | WHITE |
| Group 4: POOR, Undesirable |
69% or less | No Ribbon |
Special
Information
Do you really want to win????
FIRST: Decide what
you want to enter.
SECOND: Make sure it is within your capabilities
and be willing to work at it and do your very best.
THIRD: Look in your fair premium book and write
down ALL the rules pertaining to your exhibit such as
kinds of containers that are acceptable, labels, how
much information needs to be put on the label. Things
like name of product, how processed, date prepared, and
all that good stuff that impresses the judge in a positive
way. In other words, don't make the judge have to guess
what concoctions you have put together!
FOURTH: In baked goods, We don't expect a 10 year old to
be as good as your adult teacher (although I've seen some
of you who have been). Please, NEVER try to fool a judge
with store bought prepared mixes such as pie, biscuit, or
cookie dough's. This could result in a 60% and a lot of tears.
BEST OF LUCK TO YOU
AND MAY ALL YOUR RIBBONS BE BLUE
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Updated: 04/13/2000