Seafood Cookery Contest Rules

The Recipe: 20 Possible Points

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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