4 h presentations about BBQ and Grill
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4 h presentations about BBQ and Grill
- 1. 4-H Presentations April Dillon Extension Agent, 4-H Youth Development Lincoln County Updates from Shannon McCollum and Mitzi Downing
- 2. Calvin’s First 4-H Presentation
- 3. Express themselves clearly Why Should Youth Participate? Learn how to gather information Organize their ideas Learn to speak in front of a group “I Can Do It!” attitude
- 4. Two Types of 4-H Presentations • Demonstration – Making something – Showing how to do something Illustrated Talk Using visuals to tell your story
- 5. Types of Speeches • Informational – Share knowledge • Persuasive – Sell ideas/products • Entertaining – Express your opinions
- 6. Forms of Speeches • Extemporaneous – Off-the-cuff • Prepared Speeches – 4-H Presentations – School reports
- 7. How to get kids started? • Introductions • Party Talk • Red Carpet Interviews • Talking on the telephone • Taking messages • Reading aloud • Show & Tell
- 8. Selecting and Developing Your Demonstration Topic
- 9. • Select your project: Safety • Choose your specific topic: Seat Belts • Decide on your purpose: to convince the audience of the need to use seat belts, how seat belts save lives - persuade audience to use seat belts Exercise in Selecting and Expanding Your Topic 4-H Project General Topic Area Specific Areas Breakdown of One Area Fire Insurance Demonstrate with dummies Camping Alcohol & Drugs Types of injuries they prevent Children Seat belt laws Lawn Mower Kinds of seat belts Changing tires How they operate Safety features Poisons Air bags Animals Safe driving skills Highway laws Auto 1st Aid Kits Seat Belts Safety Automobile
- 10. Organization • Introduction – Attention Getter – Who are you and why are you here? – What are you going to share with us today? • Body – What are you going to talk about . . . So what! • Why is that information important to me? • Summary & Conclusion – Re-tell your information and sum it up! – Ask if there are any questions – Make and ending statement – connect this to your attention getter.
- 12. INTRODUCTION • Well researched topic • Catchy theme • Clear introduction, body and summary • Attractive posters and visual aids • Confidence
- 13. RESEARCHED TOPIC • 5 to 12 minutes • 5 - 7 minutes for a 9-10 year old • 7 - 10 minutes for a 11-12 year old • 10 - 12 minutes for a 13-19 year old • 4-H Project Curriculum • Expert in the occupation • World Wide Web • Library resources • Give credit to resources
- 14. CATCHY THEME/TITLE • Attention Grabber! • Dairy Foods - key to health is keeping your body in tune with dairy products (piano) • Electric - saving power saves money (super hero) • Egg Cookery - EGGS-citing • Fisheries & Aquatic Resources - The CATCH to fishing with flys • Small Engines - Get your MOTOR running (song lyric)
- 15. ORGANIZATION • Introduction • Body, main points, logical order • Summary • Develop an outline before writing & making posters
- 16. • Help you remember what to say • Large enough for the audience to read • Neatly written, computer type, stencils • Generic labels on props • Will not bend or fall • Display organized, attractive, in order • Add interest and sparkle • Dress/Costume Visuals Posters/Display Boards/Science Fair Boards
- 17. • PowerPointR Presentations will be judged the same as posters • Youth are responsible for all equipment, set-up, break-down and technical issues Visuals, Continued PowerPointR
- 18. Tips - General • Lettering at least 1 1/2 inches in height • Headings – all caps • List – begin with caps • Posters – to your right • Organize visuals from your right to your left • Clear containers • Plain fonts • Fancy fonts for bold statements/headings • Use bullets
- 19. Tips – General • Use a table covering • Pull posters from front to back • Are the judges ready? • Do the judges have any questions? • Packing list!
- 20. CONFIDENCE • Eye contact with total audience • Loud, clear, friendly, natural voice • Neat appearance • Gestures, Posture, Body Language • Voice dynamics/articulation • Handling questions • Handling distractions • Smile and enjoy • Practice, practice, practice
- 22. SUMMARY • Researched topic • Catchy theme • Organized • Visual Aids • Confidence
- 23. General Rules • Age eligibility is established on January 1 • Divisions are 9-10, 11-13, and 14-18 • Cloverbuds (ages 5 to 8) can participate in their club and county activity day • 4-H’ers may compete in no more than one presentation program per year • Each county may enter two presentations per age division category.
- 24. General Rules • A team is composed of only two individuals, except in Dairy Bowl and 4-H Entertains • If the team giving a presentation is composed of individual's in two different age divisions (9- 10, 11-13, 14-18), the team must compete in the older youth’s age division.
- 25. • No live animals may be used in any presentation. No real handguns or firearms are allowed to be used during presentations. • 9-10, 11-13 & 14-18 Presenters in Breads, Dairy Foods, Fruit & Vegetable Use, Egg Cookery and Peanut Foods will be asked to demonstrate a mastery of preparation steps Note: each category has basic ingredient requirements. Note: 14-18 Presenters are required to prepare a dish (new for 2008) Depth of knowledge is stressed on the score sheets for 14-18. General Rules
- 26. General Rules The same presentation may be repeated from one year to the next; however, the individual's personal development will be much greater if the presentation is revised and improved. 4-H members may continue to compete in a particular presentation category until declared state winner.
- 27. • A County Winner ribbon is given to each participant. Medals will be given to each Gold, Silver and Bronze winner in each age division. One presentation in each category will be designated as the district winner and will be eligible to compete on the state level. • Silver medal winners in the 11-13 & 14-18 age divisions are eligible to compete at state finals. Awards
- 28. General Rules • 11- 13 & 14-18 level district runners-up in presentations are eligible to participate in the state contest at the 4-H Congress. There will be no scholarship available for runners-up to attend Congress unless the district winner decides not to participate.
- 29. Guidelines - Time • Presentations are recommended to be between 5 to 12 minutes in length. Note: Category Exceptions! • Horse Individual ages 9-10 & 11-13: 4 to 12 minutes • Horse Individual ages 14-18: 9 to 12 minutes • Horse Team ages 9-10 & 11-13: 5 to 15 minutes • Horse Team ages 14-18: 10 to 15 minutes • Horse Public Speaking ages 9-10 & 11-13: 4 to 10 minutes • Horse Public Speaking ages 14-18: 8 to 10 minutes
- 30. Guidelines - Time • Public Speaking – 7 minute maximum • Chicken Barbecue - 2.5 hours • Turkey Barbecue - 2.5 hours • Pork Cookery - 2 hours • Beef Char-Grill - 2 hours • Chicken and Turkey BBQ ages 14 to 18 require oral presentation (5 to 12 minutes) • Beef Ambassador – 5 to 8 minutes
- 32. Guidelines – General • Open Class: Only presentations that do not fit any other category. • Presentation Setup: The speaker is responsible for setting up all equipment for the presentation. • Interruptions: The judges will determine if the participant should begin where they left off or start anew. • Note cards: The speaker is allowed to use note cards but they should be used as a tool for referencing material (the speaker should not read directly from their cards).
- 33. Guidelines - Questions • Questions: – Only “Judges” are allowed to ask participants questions. (Questions are not allowed in the Public Speaking category). – Youth may opt to repeat the question, paraphrase the question or include the question in their answer but this is NOT a requirement. – You have given an acceptable response when you admit you are unable to answer the question.
- 34. 39 Presentation Categories • Artistic Arrangement • Fabric & Fashion Design (Apparel & Textiles) • Breads • Wheels & Engines – All Age Divisions • Beef Char-Grill - (9-10 & 11-13) • Crop Prod. & Utilization • Chicken Barbecue • Small & Companion Animal • Dairy Foods • Electric • Egg Cookery • Soil, Water & the Environment • Bugs & Bees (Entomology) • Exp. Arts & Comm. • Fisheries & Aq. Res. • Health & Fitness (Health) • Careers & Entrepreneurship Horse Interior Design & Home Space (Home Energy & Envir.) Hort. Prod. & Marketing Horse Public Speaking Livestock & Dairy Prod. Landscaping Open Class 21st Century Communications Peanut Foods Poultry Prod. & Prep. Pork Cookery Public Speaking Safety Science & Technology Turkey Barbecue Forestry & Wildlife Fruit & Veg. Use Woodworking & Heritage Crafts Hospitality, Etiquette & Social Graces Veterinary Science - 14-18 only **Citizenship & Civic Responsibility **Community Service & Volunteerism
- 35. Guidelines – Beef Ambassador • The contestant must be 13 but not older than 16 by January 1 • Entry forms must be submitted by June -- • Contestants should give the presentation at least 2 times prior to the state competition. Examples include fairs, 4-H presentations, school groups, etc. • Speech should be 5 to 8 minutes • No visual aids or note cards permitted Three Areas of Evaluation in the Competition • Presentation of a speech regarding beef and/or the beef industry or Beef Checkoff Programs. • Questions asked by the judges after the presentation • An interview conducted by a panel of judges to determine one- on-one communication strengths and weaknesses.
- 36. Guidelines – Food Categories • 9-10,11-13 & 14-18 Presenters in Breads, Dairy Foods, Fruit & Vegetable Use, and Peanut Foods will be asked to demonstrate a mastery of preparation steps. • Note: each category has basic ingredient requirements. • 14-18 Depth of knowledge is stressed in addition to food preparation • Taste is not considered in judging
- 37. Guidelines – Food Categories • Dairy - a serving of a recipe should have the calcium equivalent of 1/2 cup milk. • Egg Cookery - dish must contain a minimum of: 1/2 egg per serving if as a dessert, appetizer, snack, or beverage; 1 egg per serving if it is a salad or main dish • Fruit & Vegetable - a serving of a recipe should contain at least 1/2 cup fruit, vegetable or a combination • Peanut – Must have 4.75 grams protein. 2 Tablespoons or 1/8 cup raw peanuts. (Approximate Protein Equivalents for 2 Tablespoons Peanuts - peanut butter, creamy or chunk is 1-1/3 Tablespoons or 1 Tablespoon & 1 teaspoon)
- 38. Guidelines – Outdoor Cookery Chicken BBQ and Turkey BBQ • Two 1 to 2 pound whole chicken halves (chicken parts not allowed) • Two 1/4 to 1 pound pieces of turkey breast filets or tenderloins • A gas grill is not allowed. • The chicken and turkey at the District contests will be furnished by the contestants. • The chicken and turkey at the State contest will be furnished only by the Department of Poultry Science at N.C. State University. • May not use a precooked product and can not inject barbecue sauce into the chicken or turkey.
- 39. Guidelines – Outdoor Cookery Beef Char Grill and Pork Cookery • Contestant is responsible for the purchase meat • The amount of meat to prepare should consist of at least 3/4 of a pound of beef or pork. • A charcoal or gas grill may be used.
- 40. Tips – Outdoor Cookery Grilling Materials • 1 table for grill • Grill • Meat thermometer • Charcoal • Lighter fluid • Matches/lighter • Food tongs/forks • Oven mits • Cap or hair net • Plastic gloves • Hand sanitizer • Water container • Ice chest Serving Materials • 4 paper cups • 4 small paper plates • 1 place setting (plate, knife, fork, spoon, napkin, glass) • 1 serving plate • 1 knife for cutting meat • 1 fork for cutting meat • Toothpicks for samples • Table cloth • Screen/net cover for plate • 1 table for food display • Drink to serve judges Presentation Materials • Table decoration (theme) • Garnish for presentation plate • Screen/net cover for plate • Easel for poster • Recipe cards • Poster with your name & name of dish
- 42. Tips – Outdoor Cookery • The internal temperature of poultry should be 165 degree F or greater. • Pork should be prepared to 160 degrees F internal temperature as a rule. • Single muscle cuts of beef should be cooked to medium rare 160 degrees F. • Ground beef should be prepared to well done 170 degrees farenheit.
- 43. Tips – Outdoor Cookery • Contestants should be prepared to answer questions about the cut of meat used. • Use aluminum foil to line the bottom of the charcoal grill. This protects the grill and makes clean up easier.
- 44. Tips – Outdoor Cookery Fire Base • Vermiculite, sand or other non-flammable granular material that will allow the fire to breathe for faster & more even cooking. • Sand should be dry; coarse sand or gravel may explode if wet • Cover bottom of the grill with about one inch Starting the Fire • Use enough charcoal to cover an area large enough to evenly distribute heat • 1/2 inch between briquettes for beef will help prevent flame-ups. • Place charcoal in a pyramid, soak lightly with charcoal lighter fluid, allow to stand two minutes, then light. • When the coals are covered with gray ash, spread with tongs.
- 45. Awards - National Trip - NJHA • Only youth 15-years or older are eligible to attend the National Junior Horticulture Association Contest. – Peanut Foods – Fruits & Vegetables – Artistic Arrangement – Horticulture Production & Marketing – Landscaping
- 46. Awards – National Trips • 4-H Egg and Poultry Conference Egg Cookery Chicken BBQ Turkey BBQ • Horse and Horse Public Speaking • Beef Ambassador
- 47. 4-H Presentation Rubrics • Current Presentation Rubrics from 2007 will be used for 2008 with the exception of the numbering - will number 1,3,5,7 etc.
- 48. Judging Rubric Scoring of 1-4: • Topic • Subject Knowledge • Presentation • Voice • Manner & Appearance • Visual Clarity • Questions
- 49. Judging – Public Speaking Rubric Scoring of 1-4: • Topic • Subject Knowledge & Coverage • Organization • Voice • Manner & Appearance • Opening & Closing • Effectiveness
- 50. Judging – Oudoor Cookery Beef & Pork • (7 pts) Safety and efficiency • (8 pts) Appearance of contestant • (15 pts) Food Handling & Safety • (20 pts) Cut selection and Imaginative use • (35 pts) Palatability and overall acceptance • (15 pts) Attractiveness of final product
- 52. Judging – Outdoor Cookery Chicken & Turkey BBQ • Degree of Doneness • Appearance • Texture • Taste • Aftertaste • Equipment and Utensils • Appearance and Cleanliness • Starting Fire • Controlling Fire • Preparing Meat for Cooking • Skill in Barbecuing • Time
- 53. Judging – Foods – Ages 14-18 Knowledge (60%) • Accurate information • Topic relates to theme • Supports Dietary Guidelines • Able to answer judges' questions correctly • Subject matter relevant to current issues in food, nutrition, and health, • Appropriate depth Other Criteria (10%) • Audience appeal • Appropriate for age level • Within time limit Presentation Manner (30%) • Neat appearance • Voice clear, appropriate volume, and enthusiasm • Introduction: purpose clearly outlined • Well paced, no long pauses • Logical sequence • Supplies and equipment coordinated • Presentation area well organized, visible to audience • Audio visuals clear and integrated well, if used • Unexpected happenings handled • Theme summarized
- 54. Judging - Horse Possible 100 points • Introduction ( out of 10) • Organization ( out of 25) • Content and accuracy ( out of 25) • Stage presence ( out of 10) • Delivery ( out of 15) • Effect on audience ( out of 5) • Summary ( out of 10)
- 55. Judging – Horse Public Speaking 100 Possible Points • Introduction ( out of 10) • Organization ( out of 15) • Content and accuracy ( out of 20) • Stage presence ( out of 15) • Delivery ( out of 20) • General ( out of 10) • Conclusion ( out of 10)
- 56. Judging – Beef Ambassador • General Information – 25 points • Depth of Ideas – 20 points • Spontaneity – 15 points • Introduction – 10 points • Composure – 10 points • Conclusion – 10 points • Delivery – 10 points
- 57. Dates • County Activity Day – May 29 • District Activity Day – June 26 • State Competition – July 22 • Start Time for 14-18 - 8:30 • Start Time for 9-10, 11-12 - Noon – Subject to Change • Athens Drive High School - Presentation • LR Harrill Youth Center - Outdoor Cooking
- 58. 2008 Changes • Building an orientation process for Judges - will put on DVD • No Tuesday Afternoon Assembly - will present medals in classroom for state finals only. • No certificates - only medals • Online Registration - Required for State Finals • Activity Winners will not be recognized at 4-H Congress - will be handled at each Activity. • Food Categories - All ages will do a Demonstration • Title Changes for 2008 are listed in handbook
- 59. 2008 Changes cont. • Get Plugged In - 21st Century Communications • Twigs - Artistic Arrangement • Ground Breakers and Inside Dirt - Landscaping • Plant It Green - Hort. Production/Marketing • Added - Community Service/Volunteerism • Added - Citizenship & Civic Education • Dropped - Masters Class
- 60. Presentation Information • Web Address: http://www.nc4h.org Click on Youth Click on Awards & Incentives Click on Presentations
- 61. Wrapping It Up • Public Speaking is critical to a youth’s. . . future – Career – Education – Relationships – Success in life!
Editor's Notes
- What is a 4-H presentation? A presentation is a method used to communicate an idea by showing and/or telling. It can be a demonstration that uses posters and other visual aids or an illustrated talk that uses posters and other visual aids. A 4-H Presentation helps you learn to: • Research a subject • Critically think about and analyze a subject • Organize ideas in a logical order • Be a teacher and share information • Practice public speaking skills
- 21st Century Skills: Why Public Speaking is Important! Many companies recruit workers with a variety of 21st century skills that are not reflected in any way in most traditional American schools. There are wide gaps between the skills that businesses value and the skills most youth actually have. As much as youth need to learn academic content, they also need to know how to keep learning and make effective and innovative use of what they know throughout their lives. 21st Century Learning & Thinking Skills are comprised of: • Critical-thinking & problem solving • *Communication skills • Creativity & Innovation skills • Collaboration skills • Contextual learning skills • Information & media literacy skills In addition, public speaking skills are ranked number one among the skill sets of professionals. Other guiding factors for developing public speaking skills include: • Expanding skills for planning, preparation and performance • Increasing self-esteem, self confidence, and ability to accept feedback and • Discovering an important component of leadership development
- Introduction Attention Getter Who are you and why are you here? What are you going to share with us today? Body What are you going to talk about . . . So what! Why is that information important to me? Summary & Conclusion Re-tell your information and sum it up! Ask if there are any questions Make and ending statement – connect this to your attention getter.
- Visibility: easy to read, neatly written, computer or stencils Use your theme: bullets, borders, pictures Simplicity: message is easy to understand Interest: attracts & hold attention Useful: words, lettering, pictures are suitable for audience Structure: ideas are grouped in sequential order, organized Use trays to move visual aids on and off of table Organize items from audience left to right (demonstrate from audience left to right) Any posters or other visuals should be on your right side. You can then move closer to the audience for emphasis or closer to your props to emphasize the visuals. By staying left of the audience’s center you are taking advantage of most people’s visual preference since they read from left to right. The use of UPPERCASE (capitals) should be limited to titles, headings, or where you want to make a point. Also, use uppercase letters for the start of each new item in a list.
- Visibility: easy to read, neatly written, computer or stencils Use your theme: bullets, borders, pictures Simplicity: message is easy to understand Interest: attracts & hold attention Useful: words, lettering, pictures are suitable for audience Structure: ideas are grouped in sequential order, organized Use trays to move visual aids on and off of table Organize items from audience left to right (demonstrate from audience left to right) Any posters or other visuals should be on your right side. You can then move closer to the audience for emphasis or closer to your props to emphasize the visuals. By staying left of the audience’s center you are taking advantage of most people’s visual preference since they read from left to right. The use of UPPERCASE (capitals) should be limited to titles, headings, or where you want to make a point. Also, use uppercase letters for the start of each new item in a list.
- Any posters or other visuals should be on your right side. When you avoid visual contact with the audience, you appear unprepared, awkward, and possibly dishonest. If you have trouble making eye contact (even the best speakers sometimes get nervous) focus your eyes on the back third of the audience because this will keep your head up and help you project your voice. Keep your hands to your side and in sight (don’t put them in your pockets or cross them behind you back). Pitch, tone and vocal variation can be used to heighten the quality of your presentation. You can use it to reflect on your message. One point to remember is to avoid using the same tone throughout your presentation. It’s important to show the audience that you are excited and knowledgeable about the subject at hand! Try not to talk too fast or too slow. When a person gets nervous they have a tendency to speed up but try to keep the pace to a normal conversational level.
- One point will be deducted per judge for each minute under the minimum or over the maximum time in horse categories.
- Chicken BBQ - Points will be deducted for extra time used. Up to 15 additional minutes will be allowed with a 1-point penalty for each 5 minutes.
- Repeating gives you the chance to make sure you understand the question.
- You can get a faster start by using a #10 can (a large shortening, juice or other can) with both ends cut out and with hole about one inch apart, one inch from the bottom or put the can in the grill, fill with charcoal briquettes, soak lightly with charcoal lighter fluid, allow to stand two minutes, then light. DO NOT USE gasoline, kerosene or highly flammable materials because of the danger of explosion and odor residues which will be absorbed by your meat.
- Beef & Pork (7 pts) Safety and efficiency - safety and ease in handling equipment (8 pts) Appearance of contestant - neatness and appropriateness of dress (15 pts) Food Handling & Safety - cleanliness of grill and other utensils. Proper use of food safety and preparation products. (meat thermometer, food handling gloves, hair net, etc.) (20 pts) Cut selection and Imaginative use - new ideas in selecting and preparing cuts, choice of spices, sauces, and/or seasoning (35 pts) Palatability and overall acceptance - tenderness, juiciness, flavor, and uniformity of doneness. Proper degree of doneness (15 pts) Attractiveness of final product - uniformity of color, freedom from excess grease and charred edges. Attractiveness of ready-to-serve entry
- Contestants will be judged on the following (poor, fair, good, excellent): Degree of Doneness* Outer part of breast filet (undercooked; done; overcooked) Center (undercooked; done; overcooked) Appearance* Color (too light; moderate; too dark) Burnt (severe; moderate; none) Skin torn (severe; moderate; none) Texture* Chewiness (tough; chewy; tender) Rubbery (much; moderate; none) Juiciness (dry; moist; wet) Taste* Taste of meat (poor; moderate; good) Sauce (weak; moderate; too strong) Flavor (weak; moderate; too strong) Aftertaste* Strong; moderate; weak Equipment and Utensils Practical Efficient Appearance and Cleanliness Of person (Initially) Equipment (Initially) In operation Starting Fire Was method of lighting safe? Was person skilled in lighting fire? Controlling Fire Was charcoal added at proper time? Skilled in controlling fire Fire too hot; too cool; ok Did excessive heat require control measures? Was there excessive smoke or fire? Preparing Meat for Cooking Skilled Practiced food safety Were marinating practices proper and sanitary? Skill in Barbecuing Was meat turned often enough to prevent burning? Was person skilled in turning meat? Was person skilled in spreading sauce? Time Was cooking completed in prescribed time?
- INTRODUCTION ( out of 10) Did the introduction serve to create interest in the subject? Was the introduction short and to the point? ORGANIZATION ( out of 25) Was only one main idea demonstrated? Did the discussion relate directly to each step as it was shown? Was each step shown just as it should be done in an actual situation or was an explanation given for discrepancies? Could the audience see each step? Were materials and equipment carefully selected, neatly arranged and well organized? Were charts and posters used if and when needed? Were the key points for each step stressed? CONTENT AND ACCURACY ( out of 25) Were facts and information presented accurate? Was there enough information presented about the subject? Were approved practices used? Was credit given to the sources of information if it was appropriate? Was the content appropriately related to the horse industry? STAGE PRESENCE ( out of 10) Were the demonstrators neat and appropriately dressed for the subject of demonstration? Did the demonstrators speak directly to and look at the audience? Was the demonstration too fast or too slow? DELIVERY ( out of 15) Did the demonstrators appear to enjoy giving their demonstration? Did the demonstrators have good voice control? Were all words pronounced correctly? If notes were used, was it done without detracting from the speech? Did the demonstrators seem to choose words at the times they were spoken as opposed to memorized demonstration? EFFECT ON AUDIENCE ( out of 5) Did the audience show an interest in the demonstration? Could the audience go home and carry out the idea? SUMMARY ( out of 10) Was the summary short and interesting? Were the key points briefly reviewed? Did the summary properly wrap up the demonstration? Could demonstrators handle questions easily?
- INTRODUCTION ( out of 10) Did the introduction serve to create interest in the subject? Was the introduction short and to the point? ORGANIZATION ( out of 15) Were the main points easy to follow? Were the main points arranged in the best order? Were the sentences short and easy to understand? Was the speech interesting? CONTENT AND ACCURACY ( out of 20) Were the facts and information accurate? Was there enough information concerning the subject? Was credit given to the sources of information if appropriate? STAGE PRESENCE ( out of 15) Was the speaker neat and appropriately dressed? Did the speaker talk directly to and look at the audience? Was the speaker's posture erect but not stiff? Did the speaker refrain from leaning on the podium? Did the speaker seem relaxed and at ease? DELIVERY ( out of 20) Did the speaker have good voice control? Were all the words pronounced correctly? Did the speaker's facial expressions reflect the mood of the speech? Were notes used without detracting from the speech? Did the speaker seem to chose words at the time they were spoken as opposed to a memorized or read-type delivery? GENERAL ( out of 10) Did the speaker convey to the audience a sense of wanting to communicate? Did the speech reflect the thoughts and personality of the speaker? CONCLUSION ( out of 10) Was the conclusion short and interesting? Did the conclusion properly wrap up the speech? Could the speaker handle questions easily?