Commodity Cookery Contests

Cynthia Pierfax  |  12/14/2010 9:12:15 PM

The East Carroll Parish 4-H Cookery Contests have been scheduled as follows:

  • Rice and Chicken – November 10, 2011
  • Sweet Potato and Egg – December 1, 2011
  • Pecan and Beef – January 5, 2012

Each contest will be held in the 4-H Office at 502 First Street, Lake Providence, with registration at 5:30 p.m. Judging will start promptly at 6 p.m.

These contests are for 4-H Club members to have satisfactory learning experiences and acquire knowledge of quality standards, size classifications, nutritional value, storage, cooking principles, versatility, use and economic value of rice, chicken, sweet potato, egg, pecan and beef products.

Rice Contest

This contest is divided into two divisions:

• Rice Main Dish
• Rice Any Other

Requirements

1. Rice Main Dish – dish must contain at least one cup of uncooked rice or two cups of cooked rice (white or brown rice). If contestant is using rice bran instead of rice, the recipe must contain at least ¼ cup of rice bran. Wild rice is acceptable as long as there are two cups of cooked white or brown rice also included in the dish.

2. Rice Any Other – dish must contain at least one cup of uncooked rice or two cups of cooked rice (white or brown rice). If contestant is using rice bran instead of rice, the recipe must contain at least ¼ cup of rice bran. Wild rice is acceptable as long as there are two cups of cooked white or brown rice also included in the dish. Any type rice dish other than a main dish may be entered.

3. Bring one copy of the recipe to the contest. The recipe must include the name of the dish, how much rice it contains and clear preparation instructions.

4. Entire dish must be displayed at the contest. For example, if the recipe states that it serves six, the entire six servings must be displayed.

Chicken Contest Requirements

1. Dish must contain a minimum of two pounds bone-in or one pound deboned chicken meat. Any type chicken dish may be entered.

2. Bring one copy of the recipe to the contest. The recipe must include the name of the dish, how much chicken it contains and clear preparation instructions.

3. Entire dish must be displayed at the contest. For example, if the recipe states that it serves six, the entire six servings must be displayed.

Sweet Potato Contest Requirements

1. Dish must contain a minimum of one cup of fresh, canned or frozen sweet potatoes. Any type sweet potato dish may be entered.

2. Bring one copy of the recipe to the contest. The recipe must include the name of the dish, how much sweet potato it contains and clear preparation instructions.

3. Entire dish must be displayed at the contest. For example, if the recipe states that it serves six, the entire six servings must be displayed.

Egg Contest Requirements

1. Dish must utilize a minimum of four eggs. This can be four whites, four yolks or four whole eggs. No raw eggs will be allowed in final product. 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. Any type egg dish may be entered.

2. Bring one copy of the recipe to the contest. The recipe must include the name of the dish, how much egg it contains and clear preparation instructions.

3. Entire dish must be displayed at the contest. For example, if the recipe states that it serves six, the entire six servings must be displayed.

Pecan Contest Requirements

1. Dish must contain at least one cup of pecans. Any type pecan dish may be entered.

2. Bring one copy of the recipe to the contest. The recipe must include the name of the dish, how much pecan it contains and clear preparation instructions.

3. Entire dish must be displayed at the contest. For example, if the recipe states that it serves six, the entire six servings must be displayed.

Beef Contest

This contest is divided into two divisions:

• Beef Any Other
• Ground Beef

Requirements

1. Beef Any Other – dish must contain a minimum of one pound boneless beef excluding ground beef or two pounds bone-in beef. All beef should be cooked until gray in color, not pink, and juices run clear. Any type beef dish may be entered.

2. Ground Beef – dish must contain a minimum of one pound ground beef. All beef should be cooked until gray in color, not pink, and juices run clear. Any type ground beef dish may be entered.

3. Bring one copy of the recipe to the contest. The recipe must include the name of the dish, how much beef it contains and clear preparation instructions.

4. Entire dish must be displayed at the contest. For example, if the recipe states that it serves six, the entire six servings must be displayed.

General Requirements for Cookery Contests

• The dish must be exhibited hot and ready to sample.

• Bring a copy of the recipe along with the dish. A number will be assigned to each dish when it is entered, so please do not write your name on your recipe or dish.

• Be sure that your recipe is written correctly. A correctly written recipe has four main parts: (1) name of recipe; (2) list of ingredients used; (3) directions for preparing; (4) yield or number of servings in the dish

• The entire dish must be exhibited at the contest.

• Anything used to enhance the appearance of the dish must be in or on the serving container. Creativity and originality are encouraged. Use of previous years’ recipes is discouraged.

Nutrition emphasis:
In the parish, area and state contests, serious emphasis will be placed on nutrition, including lowered amounts of fat and sodium as well as the nutritional aspects of all ingredients and nutritious preparation methods.

A winner will be selected in each of the divisions. Each will receive an award and will represent the parish in that division at the area contest to be held in the spring of 2012.

 

Rate This Article:

Have a question or comment about the information on this page?

Innovate . Educate . Improve Lives

The LSU AgCenter and the LSU College of Agriculture

Top