Each contestant’s recipe should include the following element:
Name of the Recipe
Ingredients listed in order they
are used in the instructions
Clear instructions for combining
ingredients should be given
Size
of pan stated – Large isn’t enough, 3-quart saucepan is proper.
Temperature and cooking time
stated.
Number of servings listed.
4-Her name, school, grade, parent name, contact info, and dish category should be on your recipe.
A 4-H member may enter a dish
for each category if they so choose.
Neither siblings nor cooking companions (4-H members cooking together) can enter the same dish/recipe, even if they are not in the same age division.
Age Divisions are 4th -5th graders, 6th -8th graders, & 9th -12th graders.
Division Requirements:
5 Division Categories: Crawfish, Shrimp, Crab, Oyster, Fish & Other.
The recipe must state which category it represents if there are two seafood items included.
The
dish MUST utilize a minimum of
1 cup of seafood.
The
dish may contain a small amount of a second seafood, but not more than ½ of the
amount of the primary seafood.
i.
For
example a recipe can have one cup of crab as the primary seafood and ½ cup of
shrimp as the secondary seafood.
Seafood
must be either: Fresh, Frozen, Pasteurized, or Dried.
No
canned seafood is allowed.
Surimi,
an artificial crab product made from fish. may not be used.
The dish should contain LOUISIANA SEAFOOD
No Raw Seafood
Please. Example: Raw Oysters
2. Taste: 70 possible points
Does the finished dish have a flavor which appeals to most people?
Do the flavors blend well together?
3. Appearance of Dish: 10 possible points
Does
the finished dish look appetizing?
Is
the product cooked correctly, or does it appear to be burnt?
Garnishments
and added extra decorations will not enter into scoring.
Extra Bonus Opportunity! Pictures Submitted with Recipe:6 possible points
Ingredients picture – group the recipe listed ingredients together for a picture to show the items used.
Instruction pictures – at least 3 pictures submitted with the 4-H member completing the instructions given in the recipe. Examples: stirring the pot of cooking beef, chopping vegetables, mixing pie ingredients.
Finished Product pictures – at least 2 pictures submitted of the completed dish. One picture can be the finished product as a whole and one picture needs to be a plated portion. Example: picture of the whole casserole in the dish and one picture of the casserole served on the plate ready to eat.
Dish Summary: 4 possible points
A paragraph summarizing the 4-H members experience submitted with recipe and pictures. Minimum of 5 sentences! Does not have to be typed, but the writing does need to be legible. Examples of things to include are challenges the 4-H member had while completing the dish, skills they have learned, why they chosen that specific recipe.
2/28/2022 2:53:05 PM
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