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Egg
Preparation Contest
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Objectives:
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To develop and demonstrate leadership
and communication skills.
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To acquire knowledge of quality standards,
size classification, nutritional value, preparation and storage, functional
properties, versatility and economic value of eggs.
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To develop creative skills in preparation,
use and serving of eggs.
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To learn to enjoy eggs as a food.
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To use sound nutritional knowledge when
planning meals.
Eligibility:
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Junior contestants must be in the
seventh or eighth grade on January 1st of the current 4-H year.
Senior contestants must be
in the ninth grade to age 19. ( According to the “Policies and Guidelines
for National 4-H Competitive Events”,
contestants must not have reached his or her 19 th birthday as of January
1 st of
the year in which the National 4-H
Competitive Event is held. Since this national contest occurs in November,
a
contestant who was not 19 on January
1, 2002 is eligible for this contest.)
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Each county may have up to two representatives
in each divisions.
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Agents must submit eligibility sheet for
each participant to State 4-H Office by the contest deadline.
Contest Procedure
Each participant must submit, to the State
4-H Office by the due date, a completed Recipe Certification Form including
the recipe. Another copy of the completed recipe certification form
must be turned in at the contest with three (3) additional copies of
the recipe attached.
Each participant must present a demonstration
on the preparation of an egg dish.
The demonstration must include the following:
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Information on eggs: nutritional value,
preparation and storage, functional properties, grading and sizing, versatility
and economics of cooking with eggs
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Steps involved in preparation of the dish.
(One step must be demonstrated for the judges)
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A finished dish ready for sampling. This
must be prepared in the Contest-site kitchen facilities on theday of the
contest. Preparation may be prior to the demonstration or during the actual
demonstration, depending on the nature of the dish. No contestant may prepare
any portion of their dish outside the contest facilities.
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Some preparation may be done in advance.
Judges will be served and will sample the finished product at the and of
each demonstration. Paper plates and bowls and plastic utensils will be
provided to use in serving the judges. Contestants may not give anything
to the judges except their recipe and a sample of their finished product.
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The finished product displayed must be
the one discussed during the demonstration and the one for which at least
one step in preparation is shown.
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The demonstration must be a maximum of
8 minutes in length for Juniors and 12 minutes for Seniors.
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The egg dish must contain a minimum of:
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l/2 egg per serving if the dish is classified
as an appetizer or snack.
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l/2 egg per serving if the dish is classified
as a dessert.
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l/2 egg per serving if the dish is classified
as a beverage.
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One (1) egg per serving if the dish is
classified as a salad or main dish.
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Numbers in #5 above represent the total
number of eggs to be broken; however, use of the entire egg is not
required. For example: a dessert serving
six people may be made with three egg whites. For dishes with two
parts, for example, crepes and a filling,
count the total number of eggs used in both parts.
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The egg dish recipe may utilize prepared
packages of food ingredients (i.e., grated cheese) or canned items
(i.e., tomato paste).
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To be eligible to be named first place
winner, a 4-Her's recipe must meet the requirements outlined in
above.Each participant must present
a method demonstration on the preparation of an egg dish.
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Each participant must furnish all of his/her
own food supplies ,equipment, and clean up items. However, a range, sink
and demonstration table will be available at the contest.
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The finished dish must be prepared on-site
during the one hour pre-prep period, just prior to the demonstration.
Records Required
A completed Recipe Certification Form
(including the recipe), must be submitted to the State 4-H Office
by the date due prior to the contest.
Participants must bring an additional copy of this form to the state
contest with three (3) additional
copies of the recipe attached.
The recipe must follow the format
outlined below:
Name of recipe.
List of ingredients
-- listed in order they are used in the instructions.
Measurements given in common fractions.
No abbreviations used.
No brand names used.
Instructions for
combining ingredients
Clear instructions for every step of combining and cooking the ingredients.
Short, clear concise sentences.
Correct food preparation terms to describe combining and cooking process.
Size of pan stated.
Temperature and cooking time stated.
Numbers of servings and calories per serving.
A one-page essay on "My Egg Preparation
Demonstration Experiences" must be submitted by the Senior
participants at the state contest.
Awards & Recognition:
Each participant will receive an award
card & t-shirt
Junior 1st, 2nd & 3rd place
winners will receive an omelet pan
Senior 1st, 2nd & 3rd place
winners will receive savings bonds.
The state winning (senior) will be eligible
for Master 4-H'er status, participate in the recognition of Special Events
Winners at State 4-H Congress (travel to & from Congress is not covered)
and compete at the National Egg Preparation Contest held during the National
Poultry & Egg Conference in Lousville, Kentucky. Travel for the
national trip will be coordinated with thte state winning Poultry Judging
team and/or the chicken barbecue contest state winner. A maximum of $300
is allotted for the 4-H'ers expenses and $200 for the chaperone's expenses.
Scoresheets & Submission Forms
Egg
Preparation Recipe Certification Form (pdf)
Egg
Preparation Scorecard (pdf)