Pointe Coupee Parish 4-H Poultry Ground Beef and Egg Cookery Contests

Jeanne Glaser  |  8/24/2009 9:26:19 PM

 

Get your recipes ready for the 2011 Poultry, Ground Beef and Egg Cookery Contests scheduled for Sept. 24, 2011.

Who?

All Pointe Coupee Parish 4-H’ers are eligible to enter.

What?

2011 Pointe Coupee Parish 4-H Poultry, Ground Beef and Egg Cookery Contests

When?

Saturday, Sept. 24, 2011
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.



Rules for Entries

  • 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. When your dish is entered, you will receive a number that will be written on the top of your recipe sheet. Microwaves will be available at the center to heat your dish.
  • Follow the guidelines for the correct Recipe Format and please follow the food safety instructions on the Dietary Guidelines page. Dishes will be DISQUALIFIED if they do not arrive at the contest cold, sitting on ice and in an ice chest. Plastic containers, insulated cardboard boxes, etc. are not acceptable containers to use as ice chests. If transporting soups, chowders, etc., it may be easier to do so by pouring into a pitcher. Make sure ice surrounds the pitcher that is in the ice chest.
  • Serving utensils must be brought for each dish. Please label with your first name only. Do not bring any utensil of value.
  • The District Cookery Contests and Poultry Talk are scheduled for March or April 2012. The Area Beef Talk will be held in November 2011. Dates to be announced.
  • 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.
  • Ribbons will be awarded to all cookery contestants.
  • Anything used to enhance the appearance of the dish must be in or on the serving container and edible. Examples of items not allowed: placemats, flowers and table arrangements, figurines, baskets, etc.
  • All recipes will be picked up at the cookery contest.

Scoring for categories other than Illustrated Talk:

Dish evaluation - 100 points:

  • Recipe Format - 20 points
  • Taste - 50
  • Appearance - 15
  • Creativity and Originality - 15

Contact Jeanne Glaser at the 4-H Office (225-638-5533) if you would like more information about these contests.

POULTRY COOKERY CONTEST

The contest is divided into 3 divisions:

1. Chicken - a dish that contains a minimum of two pounds of bone-in chicken or one1 pound deboned chicken meat. Chicken includes any of the following: fryer, capon, roaster, broiler, baking hen, Cornish or game hen. This dish SHOULD NOT include special processed chicken such as marinated chicken strips, chicken nuggets, chicken franks, smoked chicken, canned chicken, etc.

2. Processed Poultry Products - a dish that includes a minimum of 12 ounces of processed (value added) poultry products. Examples include: ground chicken, chicken nuggets, chicken franks, smoked chicken, chicken strips, canned chicken, any turkey item (whole, part, or processed), ground turkey, turkey bacon, turkey sausage, smoked turkey, turkey ham and turkey rolls.

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

3. Poultry and Turkey Illustrated Talks Ambassador Program - Open to all 4-H’ers. No dish is required for this contest. See Talk rules.

GROUND BEEF COOKERY CONTEST

Each dish must contain a minimum of one pound of ground beef. Eight is the maximum number of servings allowed per pound of ground beef.

The contest is divided into 3 divisions:

1. Low-Calorie Main Dish - a dish that provides less than 300 calories per serving. Calculation of calories per ingredient must be stated on recipe (see example in document below). You can check the food label ingredients for calories. You might also use the library. The document below contains a calorie counter that might be helpful for this division.

2. One-Dish Meal - a dish that provides foods from at least three of the five main food groups. The ground beef will represent the protein group, so you will just need to provide foods from two of the other five groups. Foods and food groups must be stated on the recipe next to the ingredient. Use My Plate for food groups. 

3. Beef Talk Ambassador Program - Open to all 4-H’ers. See Talk rules.

EGG COOKERY CONTEST

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. No raw eggs will be allowed in the 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. 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. The entire dish must be exhibited at the contest. For example, if an appetizer recipe stipulates serving in small bite size pieces, all pieces must be exhibited. 

The contest is divided into 4 divisions:

1. Appetizer/Salad - egg dip, deviled eggs, bacon-stuffed eggs, egg ball, seafood salad, meat salad, chef salad, potato salad, macoroni salad, etc.

2. Main Dish - casseroles, eggs and meat, eggs and seafood, eggs and cheese, omelet, quiche, etc.

3. Dessert - cake, custard, tarts, ice cream, bread pudding, pie, etc.

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.

POULTRY AND TURKEY TALK RULES

(No dishes will be required for the talks.)

1. Each Commodity (poultry and turkey) Ambassador Program consists of five categories:

  1. Production of commodity.
  2. Food preparation and nutritive value.
  3. Food safety practices.
  4. Processing.
  5. Marketing.

2. Division I - (Grades 4-6) The contestant will design a standard poster 22" x 28" relating to one of five categories listed above, present a 2-3 minute explanation of subject and respond to questions.

Division II - (Grades 7-9) The contestant will design a standard poster 22" x 28" relating to one of the five categories listed above, prepare an essay not to exceed 500 words or three typed pages, (12-14 spaces per inch), double spaced, about the subject, present a 2-3 minutes explanation of subject, and respond to questions from judges.

Division III - (Grades 10-12) The contestant, who must be at least 15 years old by January 1, 2012, will present a 3-5 minute illustrated talk relating to one of the five categories listed above and will answer questions.

BEEF TALK RULES

1. Beef Talk Program consists of six categories for presentations. (Please use only one category in your talk. It has been our experience that combining categories has made presentations too broad.)

  1. Production of beef (general, no specific breed).
  2. Food preparation and food safety practices.
  3. Nutrition.
  4. Marketing and economics.
  5. Environmental stewardship.
  6. Animal welfare.

2. Division I – (Age 9-12 by January 1, 2012) The contestant will design a standard poster 22” x 28” relating to beef,  present a 2-3 minute explanation of poster and respond to questions from judges. No dish required. No costumes allowed. For district and state contests: No notes or outlines, other than wording on the poster, are to be used while giving the presentation.

Division II – (Age 13-16 by January 1, 2012) The contestant will design a standard poster 22” x 28” relating to beef, present a 3-4 minute explanation of poster, respond to questions from judges. No dish required. No costumes allowed. For district and state contests: No notes or outlines, other than wording on the poster are to be used while giving the presentation.

Division III – (Age 17-20 by January 1, 2012) The contestant will present a 5-8 minute oral presentation following current guidelines of the National Beef Ambassador contest, respond to questions from judges and be interviewed on an individual basis by a separate panel of judges. No PowerPoint presentations will be allowed. No costumes are allowed. For district and state contests: No notes or outlines are to be used while giving the presentation.

EGG TALK RULES

1. Talk Program consists of five categories: 

    1.    Production of commodity.
    2.    Food preparation and nutritive value.
    3.    Food safety practices.
    4.    Processing.
    5.    Marketing.

2. Division I - (Grades 4-6) The contestant will design a standard poster 22" x 28" relating to one of five categories, present a 2-3 minute explanation of poster subject and repond to questions from judges.

Division II - (Grades 7-9) The contestant will design a standard poster 22" x 28" relating to one of five categories, prepare an essay not to exceed 500 words or three typed pages, (12-14 spaces per inch) double spaced, about the subject, present a 2-3 minute explanation of subject and respond to questions from the judges.  

Division III - (Grades 10-12) The contestant, who must be at least 15 years old by January 1, 2012, will present a 3-5 minute illustrated talk relating to one of the five categores listed above and will answer questions from the judges.  

DIETARY GUIDELINES

Care should be taken that added ingredients and preparation methods do not contribute excessive amounts of fat and sodium. Consider the nutritional aspects of all the ingredients in your recipe. Explain in your recipe any changes you make in your ingredients or preparation methods to modify fat or sodium.

Tips to lower fat intake:

Make lower fat food or ingredient choices. See examples below.

Choose this

Instead of this

low fat or skim milk

whole milk

low fat or non fat yogurt

regular yogurt or sour cream

reduced calorie margarine

butter or regular margarine

oil

solid shortening

lean ground beef

regular ground beef

light or free mayonnaise

regular mayonnaise

evaporated skim or low fat milk

half and half

light or non fat cream cheese

cream cheese

Reduce the oil, shortening or margarine in recipes. Start by reducing it by 1/4. For example, if the recipe calls for 1 cup of oil, use 3/4 cup.

Frying adds extra fat. It is best to choose another method of preparation such as baking, broiling, grilling or steaming.

Diet margarine and non-fat cream cheese are not recommended for baked products.

Tips to lower sodium:

Salt is our major source of sodium which is needed for healthy bodies. Too much salt can be harmful. Salt in recipes can be reduced by one-half without affecting the taste. Try reducing the salt in your recipe.

Canned vegetables and soups are high in sodium. Choose canned soups labeled “1/3 less salt” or “no salt added”. Choose fresh or frozen vegetables or canned vegetables with reduced salt or sodium.

Food Safety

Food safety is an important consideration. The risk of food-borne illness is greatly increased when foods are held at room temperature for extended periods. Therefore, the dish must be prepared and chilled to refrigerator temperature and transported on ice in an ice chest to the contest. Dishes not chilled and transported in this way will be disqualified by contest officials.

Click on the document below for all of this article's information plus a calorie counter and recipe format.

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