Click on the image above to download the PDF version of the rule packet.

Get your recipes ready for the 2010 Pointe Coupee 4-H Seafood and Egg Cookery Contests on Nov. 23, 2010.

WHO?      All Pointe Coupee Parish 4-H’ers are eligible to enter. You do not have to be enrolled in any particular project.

WHAT?    2010 Pointe Coupee Parish 4-H Seafood and Egg Cookery

WHEN?    Tuesday, Nov. 23, 2010         

Registration - 9:00 a.m. - 10:00 a.m. 
Judging - 10:00 a.m. - 11:30 a.m. 
Announcement of Winners - Noon

WHERE?  The Cottonport Bank Community Center – New Roads, La. 

• Each 4-H’er may enter one dish in any of the categories listed in each contest.
• All dishes must be prepared at home and brought to the contest ready for judges to taste. Bring a copy of the recipe along with the whole dish, but do not put your name on the recipe.
• Follow the guidelines for the correct Recipe Format and Dietary Guidelines page (found in PDF version). If you substitute any ingredients with low fat ingredients, please note that in your recipe.
• Dishes will be DISQUALIFIED if they do not arrive at the contest cold, sitting on ice, and in an ice chest. This includes desserts in the EGG COOKERY, too! Plastic containers, insulated cardboard boxes, etc. are not acceptable containers to transport food. Microwaves will be available at the Center to heat you dish.
• Serving utensils must be brought for each dish. Please label with your first name only. Do not bring any utensil of value.
• No one, except the judges and the Junior Leader members, will be allowed in the contest room. Parents may help their child carry the ice chest into the room but must leave after that. Only the 4-H’er will be able to set up the dishes at the contest.
• Anything used to enhance the appearance of the dish must be in or on the serving container. Example of items not allowed: placemats, flowers and table arrangements, figurines, etc.
• Scoring for categories other than Illustrated Talk Dish evaluation - 100 points (Taste - 50, Appearance - 15, Creativity and Originality - 15, Recipe Format – 20 points)
• Ribbons will be awarded to all the cookery contestants.
• All recipes will be picked up at the Cookery.
• The District Cookery Contest and Talks will be held in March or April. Date to be announced.
• Contact Jeanne Glaser at the 4-H Office 225-638-5533 if you would like more information about these contests.

SEAFOOD COOKERY CONTEST

The contest is divided into six categories:
1. Oyster
2. Crab
3. Shrimp
4. Fish and Other Seafood (Louisiana Seafood List found in PDF version)
5. Crawfish
6. Seafood Talk - Open to all 4-H’ers. See Seafood Talk rules. No dish is required.

Contestants must bring a prepared seafood dish to the contest. The dish must use at least one cup of seafood. The seafood must be fresh, frozen, pasteurized, or dried. Canned seafood will not be acceptable. Surimi, an artificial crab made from fish, cannot be used. There can be no raw seafood in the final dish. Entries in categories 1-5 may contain small amounts of a second seafood, but not more than ½ of the total amount of primary seafood. For example, a recipe can contain one cup of crab as the primary seafood and ½ cup of shrimp as the secondary seafood. All seafood used in the contest must be listed on the Louisiana Seafood List.

EGG COOKERY CONTEST

The contest is divided into four categories:
1. Appetizer/Salad
2. Main Dish
3. Dessert
4. Egg Talk - Open to all 4-H’ers. See Egg Talk rules. No dish is required at Parish. A dish is required at Area and State.

Each dish must contain a minimum of four eggs. This can be four egg whites, four egg yolks, four whole eggs or any combination, as long as four eggs are broken. The recipe with four eggs must make only one standard size dish. For example, a recipe with four eggs that makes two pies of standard size will not qualify. If a recipe contains two whole eggs in the custard and two egg whites in the topping, it would be allowed because the recipe contains a total of four eggs. No raw eggs will be allowed in the final product.

IDEAS

• Appetizer/Salad - Egg dip, deviled eggs, bacon stuffed eggs, egg ball, seafood salad, meat salad, chef salad, potato salad, macaroni salad, etc.
• Main Dish - Casseroles, eggs and meat, eggs and seafood, eggs and cheese, omelet, quiche, etc.
• Dessert - Cake, custard, tarts, ice cream, bread pudding, pie, etc. 

RECIPE FORMAT

Be sure your recipe is written correctly. You may use page 4 found in the PDF version to write your recipe.

The recipe should include the following parts:

• Name of recipe given.
• Ingredients listed in order used in instructions.
• No abbreviations used.
• No brand names used.
• Include size and weights of cans, packages, etc. Example: 10 3/4 ounce can of mushroom soup.
• Clear instructions for combining ingredients given.
• Size of pan stated.
• Temperature and cooking time stated.
• Number of servings given.
• Dish meets contest and division requirements.

EGG & SEAFOOD TALK RULES

Division I 4-H club members in the 4th, 5th and 6th grades.
Division II 4-H club members in the 7th, 8th and 9th grades.
Division III 4-H club members in the 10th, 11th and 12th grades. Contestants must be 15 years of age by January 1st of the calendar year of the state contest.

Format:

a. Each Commodity (egg and seafood) Talk Program consists of five categories:

• Production of commodity.
• Food preparation and nutritive value.
• Food safety practices.
• Processing.
• Marketing.

b. Division I - (Grades 4-6) Contestant designs a standard poster 22" x 28" relating to one of five categories listed above and presents a 2-3 minute explanation of poster subject and responds to questions from judges.

Division II - (Grades 7-9) Contestant designs a standard poster 22" x 28" relating to one of the five categories listed above, prepares an essay not to exceed 500 words or 3 typed pages, (12-14 spaces per inch) double spaced, about the subject, presents a two- to three-minute explanation of subject, and responds to questions from judges.

Division III - (Grades 10-12; At least 15 years old by January 1 of 2011). Contestant will present a five- to eight-minute illustrated talk for Seafood or a three- to five-minute illustrated talk for Egg relating to one of the five categories listed above. Contestant will answer questions from judges.