Beef, Egg, Poultry, and Seafood Cookery Contests
Monday, March 17, 2008
6:00 p.m., VFW Hall, Highway 71 South, Coushatta
Cookery Contest Basic Rules:
- The dish must be prepared by the 4-H’er the night before and chilled in refrigerator.
- Dish must be transported to the contest on ice in an ice chest. Insulated cardboard boxes, dish pans and plastic containers are not acceptable containers. A microwave will be available to warm up servings for the judges.
- The entire recipe must be exhibited, i.e. if a cookie recipe yields 3 dozen, then 3 dozen cookies must be displayed for the contest.
4. PLEASE NOTE: All dishes must have two copies of complete recipe printed on an 8 ½ x 11” paper. Do not put your name on your recipes. A copy of the recipe is to be placed under the dish.
IMPORTANT:
Dishes not chilled and transported in an ice chest will be disqualified!
Food should be exhibited in a normal-sized serving container not to exceed 18" to allow adequate space. Do not bring items not directly related to the dish such as place mats, trays, footed chafing dishes, soup tureens, etc. Baskets or metal containers in which casserole/ serving dishes fit exactly will be allowed. Only traditional garnishes will be acceptable. Non-edible items are not to be used as garnish. Last minute preparation should be kept to a minimum as facilities are limited. When last minute preparation is necessary the 4-H’ers themselves should be performing these tasks. A contestant may enter only one division in each cookery contest at the area and state level (i.e. only 1 egg dish, 1 seafood, 1 poultry, and 1 beef).
Division Rules:
BEEF: minimum of 1 pound ground beef must be used
- Quick and Easy Main Dish - ready to serve in less than 1 hour; list time for each step
- One-Dish Meal - provides foods from at least three of the main food groups. Foods and food groups
will be stated on recipe (use Food Guide Pyramid).
EGG: minimum of 4 eggs must be used – can be 4 whole eggs, 4 egg whites, 4 egg yolks or any combination as long as at least four eggs are used. NO RAW EGGS ALLOWED IN FINAL PRODUCT!!
- Appetizer/Salad
- Main Dish
- Dessert
POULTRY
- Chicken - a dish which contains a minimum of 2 lbs. of bone-in chicken or 1 lb. deboned chicken meat, may include chicken nuggets, chicken strips, canned chicken, etc.
- Other Poultry Meat - A dish which contains a minimum of 2 lbs. bone-in or 1 lb. deboned poultry meat from a bird other than chickens. Examples: turkey, duck, goose, quail, grouse, pheasant, ostrich, pigeon, emu, guinea, and dove.
SEAFOOD: All dishes must use at least 1 cup of specified seafood, NO RAW seafood allowed in the final dish, CANNED SEAFOOD is not acceptable.
- Shrimp
- Crawfish