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Demo Day- Demonstrations

Demonstrations are divided into two categories, general and food. You can check out more information on the demonstration types below.

General Demonstrations

Contest Description: This is a general how-to demonstration with a very broad topic base. Members can do demonstrations on any subject they choose. A demonstration is simply showing how to do something while telling "how to do it". There is always a finished product. A demonstration should contain an Introduction (introduce self and partner); tell what your demonstration is about. A Body (tell along with showing what and how to do the task and why you chose this demonstration)Final section is a Summary (give brief summary, show a finished product, and ask if there are questions). You need a title poster, supply poster, and poster with steps on how you do or make what you demonstrated.

Example Topics: How to Bathe a Dog, How to Make a Hair Bow, How to Safely Shoot a Bow & Arrow

Grade Division:

  • Clover buds – K- 3rd
  • Junior – 4th-5th
  • Intermediate – 6th - 8th
  • Senior – 9th - 12th

Rules:

  1. Demonstrations can be a team of 2 people OR individual competitors. Teams that consist of members who are not in the same household will need to social distance.
  2. Must be a method (How-To) demonstration, not an illustrated lecture (Presentation).
  3. The 4-H member(s)must use their own equipment and are responsible for setting it up and removing it. Contestant(s)will have an opportunity to use PowerPoint, all viewing equipment will be provided. The contestant(s) will have to bring the presentation on a USB/jump drive or can email it to one of the agents before the competition.
  4. A 4-Her may only enter one demonstration and cannot be on multiple teams.
  5. The demonstration will be judged on the subject matter, supporting material, skill, results, and overall performance. A maximum of three to five (3-5) minutes will be allowed for the team or individual to demonstrate. Judges will deduct five (5) points from the score for every minute or fraction thereof exceeding five (5) minutes.
  6. No individual competitors will be allowed to share visual aids.
  7. All demonstration teams will be judged by the same group of judges, thereby eliminating the necessity for finals.
  8. Contestant(s) should arrive on time for check-in and remain until demonstrations are completed.
  9. Demonstrations that will need to be set-up outdoors must notify the agents at least two weeks before the event to make arrangements and time assignments.

Judges Look For:

  • Does the title fit the subject; was it interesting?
  • The introduction was appropriate.
  • The Supplies were listed in the beginning.
  • The volume of speaker and voice natural, used correct grammar, good speed of delivery.
  • 4-Her taught and showed “how to do” the subject.
  • 4-Her made a final product or result from beginning to end with materials shown?
  • The teaching method was clear and organized.
  • 4-Her showed skill in handling supplies & producing products.
  • 4-Her kept the area clean & organized while working.
  • Enough instructions were given to understand “how to do” the task.
  • Facts were accurate.
  • The steps were clearly stated.
  • 4-Her presented the material in a friendly, confident manner.
  • 4-Her was well prepared, material and methods learned not memorized.
  • Eye contact was good.
  • 4-Her had a neat & clean appearance. Good posture. Dress or costume appropriate to the subject.
  • Visuals & demo materials were easy to read from 6 ft.
  • 4-Her referred to visuals effectively during the demo.
  • 4-Her changed posters smoothly.
  • Questions answered correctly and fully by 4-Her.

Food Demonstrations

Contest Description: Demonstrations preparing a dish highlighting one of the following Louisiana commodities – Rice, Sugar, Beef, Wheat, Poultry, Seafood, Dairy, and Soybeans.

Example Topics: No Bake Recipes, Chocolate Covered Strawberries, Anything Food Related that meets commodity criteria.

Age Divisions:

  • Cloverbud –K-3rd
  • Junior – 4th& 5th
  • Intermediate – 6th - 8th
  • Senior – 9th - 12th

Rules:

  1. Demonstrations can be a team of 2 people OR individual competitors. If team members are not from the same household, they will be socially distanced.
  2. Present demonstration preparing a dish with one of the following Louisiana commodities. Rice, Sugar, Beef, Wheat, Poultry, Seafood, Dairy, and Soybeans.
  3. Demonstrations should be planned for five to eight(5-8) minutes and limited to preparations of one (1) recipe.
  4. The contestant may use any props such as posters, display boards, and/or visual aids.
  5. The contestant(s) can also make a PowerPoint presentation. They will need to bring it on either a USB/jump drive or they may email it to the agents ahead of time. The viewing equipment will be provided.
  6. Contestant(s) must bring all equipment and supplies needed for preparing the dish, the demonstration, and clean-up. The dish must contain at least one (1) cup/lbs of the commodity except for sugar which can be (½) a half cup.
  7. The contestant(s) may bring some of the ingredients already measured or prepared. The final product must be fully cooked.
  8. Contestant(s) need to submit a sample of the finished dish and copies of the recipe to the judges during the contest demonstration time. Allow for three (3) judges.
  9. The presentation must not exceed five to eight (5-8) minutes. If a presentation exceeds the eight (8) minutes allowed, one point will be deducted for each minute or fraction thereof over 8minutes.
  10. Dishes will not be tasted by the judges.

Judges Look For:

  • Contestant’s Voice –Clear and words well-chosen.
  • Delivery – poise, posture, neatness, eye contact, self-confidence, and enthusiasm.
  • Recipe – ingredients listed in order of use, give clear and complete instructions to create the recipe. Dish contains the required amount of key commodity (1) cup/lbs or (½ cup for sugar).
  • Presentation – arrangement of ingredients and equipment for convenience, the timing of instructions and associated actions flow, ability to work easily, safely, and efficiently while giving instruction, summary statement & dished displayed.
  • Results – kept audience/judge interest. Was the product good? Was the dish fully cooked? Was it a “how-to” demonstration? Taste & appearance of the final product is good? Did the 4-Her strictly follow food safety guidelines during the entire demo & in delivery & serving the final food dish?

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The LSU AgCenter and the LSU College of Agriculture

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