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.
A 4-H’er may enter only one dish in the Egg Cookery.
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.
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.
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
Louisiana Seafood List is attached below
The LSU AgCenter and the LSU College of Agriculture