Poultry Cookery

• 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 4^th -5^th graders, 6^th -8^th graders, & 9^th -12^th graders.
• The dish must be cooked and transported on ice in a closed “Tupperware” type disposable container with a hard top. We only need 1 to 2 servings of your dish.
  • Do Not bring the entire dish, it is a waste!!
    • We highly recommend turning your dish in using a disposable, "meal prep" style container. This ensures that we have adequate fridge space for all entries and that we do not accidentally dispose of someone's prized Tupperware container! 
• Please bring 1-2 servings of your dish with 2 copies of the recipe to the 4-H office between 8:00 am and 5:30 pm.
  
  • Chicken Category
    
    • The dish must contain a minimum of 2-pounds bone-in chicken, 1-pound deboned chicken meat, or of 12 ounces of processed meat. This includes any of the following: fryer, capon, roaster, broiler, Cornish hen, ground chicken, chicken strips, canned chicken, chicken franks, smoked chicken, and chicken nuggets.
  • Turkey Category
    
    • The dish must contain a minimum of 2-pounds bone-in turkey, 1-pound deboned turkey meat, or of 12 ounces of processed (value-added) poultry products. Some examples are ground turkey, turkey bacon, turkey sausage, smoked turkey, turkey ham or rolls.

Contest Categories and Requirements:

Scoring Criteria:

Taste: 70 possible points

• Does the finished dish have a flavor that appeals to most people?
• Do the flavors blend well together?

Appearance of Dish: 10 possible points

• Does the finished dish look appetizing?
• Is the product cooked correctly, or does it appear to be burnt?

Bonus Additions: 10 possible points if submitted. Must be submitted the day of the contest! It will not be accepted the day after drop-offs.

• Instruction pictures – at least 3 pictures must be 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 must be 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 - A paragraph summarizing the 4-H member's experience must be submitted with recipes 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 have chosen that specific recipe.
• Does the summary follow general paragraph standards? Example: Introduction sentence, 3 body sentences, and a conclusion sentence.
• Garnishments and added extra decorations will not be factored into scoring.

If you have any questions or concerns, call the office at 225-621-5799 or email Ms. Anna at ASharkey@agcenter.lsu.edu.