Egg Poultry & Seafood Contests & Ambassador Contests

Kimberly A. Evans  |  1/8/2013 2:54:23 AM

February 12, 2013
Check-In –4:30 p.m. Judging-5:00 p.m. Extension Mtg. Room (23) Courthouse
Dishes are prepared by 4-H’er at home the night before the cookery, chilled and transported to the contest on ice, in an ice chest. Contestants will display their dishes on the table to be judged, along with recipe. Do not put your name on recipe. 1st, 2nd, & 3rd places will be given for each division and category. You may enter only one dish per division. 1st place winners will have the opportunity to compete in the regional cookery on March 21st at the Alexandria Mall. Pre-register by 2/11/13

EGG COOKERY
Categories are: *Appetizer/Salad *Main Dish *Dessert
No raw eggs allowed in the final product. The dish must use at least (4) eggs. They may be whole eggs, egg whites, egg yolks or any combination as long as at least four eggs are used.

POULTRY COOKERY
Dish may be any type: Appetizer, Salad, Main Dish, or Snack. Exhibit entire dish.
Categories are: *Chicken *Processed Poultry
Chicken—Dish must contain at least 2 pounds bone-in chicken or 1 pound de-boned chicken. The dish should not include special processed chicken such as marinated chicken strips, chicken nuggets, chicken franks, smoked chicken, canned chicken, etc. Chicken includes any of the following: Fryer, Capon, Roaster, Broiler, Baking Hen, and Cornish Hen.
Processed Poultry—A dish which includes a minimum of 12 ounces of processed (value added) are poultry products which have undergone special processing. Marinated, breaded, seasoned and reformed products are examples of special processing techniques. All dishes containing turkey items (whole, part or processed) should be entered in this division.

SEAFOOD COOKERY
Divisions are: (1) Crab (2) Shrimp (3) LA Farm Raised Catfish (4) Other Seafood (must be from LA Seafood List) (5) Crawfish
*A dish must use at least one cup of seafood. Seafood must be fresh, frozen, pasteurized or dried. Canned seafood will not be acceptable.
* Entries may contain a small amount of second seafood but not more than ½ of the total amount of the seafood in the recipe, but must be ½ of cup or less. Surimi, an artificial crab made from fish cannot be used. *There can be no raw seafood in the final dish.

LOUISIANA SEAFOOD LIST

Amberjack

Alligator

Pink Shrimp

Black Drum

Bearded Brotulas

Rock Shrimp

Blue Crab

Blacklin Tuna

Pompano

Bluefin Tuna

Blue Runners

Roughneck Shrimp (Blood shrimp)

Buffalo Fish

Bowlin(choupique)

Sand Seatrout (white trout)

Cobia (lemonfish)

Carp

Sea Bobs

Crawfish

Butterfish

Royal Red Shrimp

Croaker

Chub Mackeral

Saltwater Catfish

Flounder

Crevalle Jack

Sheepshead

Freshwater Catfish

Freshwater Eels

Saltwater Eels

Gamefish (Bass, Bream, Etc.) are acceptable, but the more “commercial” fish above preferred

Freshwater Turtle

Snappers

Garfish

Frog Leg (bull frog)

Shark

Gaspergou

Little Tunny (bonita)

Spanish Mackerel

Grouper

Louisiana Hakes

Sword Fish

King Mackerel

Rays

Tile Fish

Mahi

Triggerfish

Speckled Trout

River Shrimp

Progys



Southern King Fish

Louisiana Clams

Squid

Wahoo

Louisiana Stone Crabs

Striped Muller

Yellowfin Tuna

Oysters

White Shrimp

Oyster Drills

Brown Shrimp




Commodity Ambassador Contest –Categories- *Egg *Poultry
Division I
—Grades 4-6 Contestants designs (a) standard poster (22” x 28”) relating to one of the categories listed above (be) presents a 2-3 minutes explanation of poster project (c) responds to questions from judges.
Division II—Grades 7-9 Contestant design (a) standard poster 22” x 28” relating to one of the above categories; (b) members prepare an essay not to exceed 500 words or 3 typed pages, (12-14 spaces per inch) double spaced about the selected subject; (c) present a 2-3 minute explanation of the subject; (d) responds to questions from judges.
Division III—Grades 10-12 Contestants will present a 5-8 minute illustrated talk related to one of the categories listed.

For more information, contact the LaSalle 4-H Office at 318-992-2205.

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