Egg Poultry & Seafood Contests & Ambassador Contests

Kimberly A. Evans  |  1/2/2014 9:11:23 PM

All dishes must be cold, on ice, and in an ice chest or the dish will be disqualified.
Exhibit only half of dish to be judged.
Egg Cookery

A 4-H’er may enter only one dish in the 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 must be used.

Poultry Cookery

A 4-H’er may enter only one dish in the 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. Some products are listed below:

Note: All dishes containing turkey items (whole, part or processed) should be entered in this division.

Ground turkey, turkey bacon, turkey sausage, smoked turkey, turkey ham, turkey rolls, ground chicken, chicken nuggets, chicken franks, smoked chicken, chicken strips, canned chicken.

Seafood Cookery Contest

  • Divisions:
  1. Crab
  2. Shrimp
  3. LA Farm Raised Catfish
  4. Other seafood ( must be species from Louisiana Seafood List not included in other divisions)
  5. Crawfish
  6. Ambassador-no dish prepared for this division.
  • Bring a copy of the recipe/
  • 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. Entries may contain a small amount of second seafood but not more than ½ of the total amount of the seafood. Catfish and Crawfish divisions to be able to include a small amount of a second seafood in the recipe, but must be ½ (half) of cup or less.
  • A 4-H’er may enter only one dish in seafood cookery. Surimi, an artificial crab made from fish cannot be used. There can be no raw seafood in the final dish.

 Louisiana Seafood List is attached below

 

 

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