2008 Egg Cookery and Presentation Contest
2008 Egg Cookery and Presentation Contest
Date: June 24, 2008
Location: State 4-H Congress, Student Baptist Center, Virginia Tech.
Awards: Top individual (14 years of age or older as of January 1 of the present year) is eligible to compete at the National 4-H Poultry and Egg Conference , Louisville, Kentucky.
1. To develop leadership abilities, build character, and assume citizenship responsibilities.
2. To acquire knowledge of quality standards, size classifications, nutritional value, storage, versatility and economic value of eggs.
3. To develop creative skills in the preparation, use and serving of eggs.
4. To learn to enjoy eggs as a food.
5. To use sound nutritional knowledge when planning meals.
1. The contestants will be scored according to the attached scoresheet.
2. Each participant must present a demonstration on the preparation of an egg dish.
3. The demonstration must include the following:
b. Steps in preparation of the dish.
c. A finished dish ready for sampling. This must be prepared in the contest-site kitchen facilities prior to demonstration or during the actual demonstration. No contestant may prepare any portion of their dish outside of the contest-site facilities. Judges will be served and will sample each finished product at the conclusion of each demonstration.
5. The contestant must have demonstrated the selected recipe no less than 3 times prior to the contest.
6. Each contestant must submit to the judges three copies of the recipe used in the demonstration. This recipe must not contain the name of the contestant nor the unit represented.
7. The egg dish must contain a minimum of:
b. 1/2 egg per serving if the dish is classified as a dessert.
c. 1/2 egg per serving if the dish is classified as a beverage.
d. 1 egg per serving if the dish is classified as a salad or main dish.
9. Each contestant will furnish his or her own supplies for the demonstration EXCEPT the contest committee will provide a range, oven, microwave oven and refrigerator for preparation of the egg dish.
10. Easels will be provided for the demonstration. Only posters and table-top displays will be allowed. No slides or videos will be allowed.
11. Posters displayed must be the work of the contestant. Contestants may use notes or outlines to assist them but reading from notes exclusively will hurt their presentation.
12. No contestant will be allowed to have any means of identification as to his or her name or the unit they represent either on their person or on their posters.
13. The preparation room will be off limits to everyone except the contestants and the egg preparation room staff.
14. Contestants will work alone in the contest preparation room unless an emergency arises, in which case, they will be assisted by the preparation room staff.
15. Each contestant is responsible for clean up after his or her demonstration.
16. In case of ties, the ties will be broken by the following method in order listed.
b. The contestant with the highest score in "Recipe" will win,
c. The contestant with the highest score in "Finished Product Quality" will win.
d. A method will be decided upon by the contest committee.
1. Name of recipe
2. List of Ingredients: (listed in order they are used in the instructions).
b. No abbreviations used
c. No brand names used
b. Short, clean, concise sentences.
c. Correct food preparation terms to describe combining and cooking process.
d. Size of pan stated.
e. Temperature and cooking time stated f. Number of servings and calories per serving.
I. PROGRAM CONTEST - Maximum Score = 35
5 points: Introduction (Visual impact: introduction sparks interest, importance established, purpose outlined.)
10 points: General Nutrition Information (Accurate, complete, up-to-date, correct terminology: knowledge of nutrients in eggs, attention to balanced meals, health aspects, appropriate references.)
10 points: Knowledge of Eggs (Nutritional value, preparation and storage, functional properties in foods, grading and sizing, use in menu planning, appropriate references.)
5 points: Summary of Main Points
5 points: Response to Judges' Questions 35
II. PRESENTATION AND SKILL - Maximum Score = 35
5 points: Appearance (Neatly and appropriately dressed, hair neat and restrained, hands and nails cleaned, no distracting jewelry.)
10 points: Delivery (Voice projection, interpretation of information, confidence and speaking ease, avoidance of cliches, general effect on audience.)
15 points: Work Techniques (Acceptable food demonstration techniques and equipment, ease and efficiency in work, materials conveniently arranged, work sequence, table and work area clean and neat.)
5 points: Visuals (Appropriate, neat, clean, visually appealing, easily read or 35 seen. Contributes to demonstration.)
III. THE PRODUCT - Maximum score = 30
15 points: Sensory Appeal (Appetizing appearance, aroma, flavor.)
5 points: Reason for Selection (Dish is selected for economic, convenience, nutrition or other suitable reasons.)
5 points: Health Aspects (Dish appropriate nutritionally for intended use; not exceptionally high in fat, calories, sodium.)
5 points: Recipe (Correctly written, preparation time not excessive, ingredients available and economical. It is appropriate for today's lifestyles.)
100 points: TOTAL SCORE