Attention 4-H'ers, it's time to cook!
The LaSalle Parish Commodity Cookery Contest will be held on Tuesday, Nov. 8, 2011. Check-in time is 4:15-4:45 p.m. Contest judging will begin at 5 p.m. Contest will be held at the Extension Meeting Room, LaSalle Parish Courthouse. To pre-register by November 7, 2011 call 318-992-2205.
Divisions and categories are:
- One Dish Meal
- Low-Calorie Dish
Seafood
- Crab
- Shrimp
- Catfish
- Crawfish
- Other Seafood
Sweet Potato
Dessert and Other
The commodity cookery contests will teach 4-H'ers satisfactory learning experiences and will help you acquire knowledge of quality standards, size classifications, nutritional value, storage and cooking principles. They will also learn the use and economic value of beef, seafood and sweet potato products.
First place winners from the parish contest will compete in the regional cookery contest that will be held in Alexandria, La. in the spring of 2012!
Please note: All dishes must be cold, on ice, in an ice chest or the dish will be disqualified.
Ground Beef Cookery
A 4-H'er may enter only one dish in Ground Beef Cookery. Enter one complete dish with a serving utensil and a recipe in one of the following categories. A dish must use at least one pound of ground beef. Exhibit entire dish.
Divisions are:
- Low Calorie Main Dish—Show calories for each item used. Total calories; divide by number of servings in the dish. Calorie content cannot equal more than 300 calories per serving. Calories must be stated for each item, then totaled and divided for calories per serving.
-
One Dish Meal—Dish contains food from 3 of the 5 food groups—bread, cereal, meat, fruit, vegetable, milk and milk products. List Food Groups on recipe.
Seafood Cookery Contest
Open to all 4-H members in LaSalle Parish
Divisions:
- Crab
- Shrimp
- LA Farm Raised Catfish
- Other seafood ( must be species from Louisiana Seafood List not included in other divisions)
- Crawfish
- Ambassador-no dish prepared for this division
- Bring a copy of the recipe and a serving utensil.
- Bring a prepared seafood dish to the contest. The dish must use at least one cup of seafood.
- The seafood must be fresh, frozen, pasteurized or dried. Canned seafood will not be acceptable. Entries may contain a small amount of second seafood but not more than ½ of the total amount of the seafood. Catfish and Crawfish divisions to be able to include a small amount of a second seafood in the recipe, but must be ½ (half) of cup or less.
- A 4-H'er may enter only one dish in seafood cookery. Surimi, an artificial crab made from fish cannot be used. There can be no raw seafood in the final dish.
LOUISIANA SEAFOOD LIST
Amberjack, Alligator, Pink Shrimp, Black Drum, Bearded Brotulas, Rock Shrimp, Blue Crab, Blacklin Tuna, Pompano, Bluefin Tuna, Blue Runners, Roughneck Shrimp(blood shrimp), Buffalo Fish, Bowlin (choupique) Sand Seatrout(white trout), Crawfish, Butterfish, Royal Red Shrimp, Cobia(lemonfish), Carp, Sea Bobs, Croaker, Chub Mackeral, Saltwater Catfish, Flounder, Crevalle Jack, Sheepshead, Freshwater Catfish, Freshwater Eels, Saltwater Eels, Gamefish, Freshwater Turtle, Snappers, Garfish, Frog Leg(bull frog), Shark, Gaspergou, Little Tunny (bonita), Spanish Mackerel, Southern King Fish, Louisiana Clams, Squid, Grouper, Louisiana Hakes, Sword Fish, Wahoo, Louisiana Stone, Striped Muller, Yellowfin Tuna, Crabs, White Shrimp, King Mackeral, Rays, Tile Fish, Mahi, Triggerfish, Speckled Trout, River Shrimp, Progys
Sweet Potato Cookery
A 4-H'er may enter only one dish in the Sweet Potato Cookery.
Enter one complete dish with a serving utensil and a recipe in one of the following categories. Use at least one cup of fresh, canned or frozen sweet potatoes in the recipe. Exhibit entire dish.
Divisions: (1)Dessert (2) Other
Please make sure you use this recipe format for all dishes.
Be sure your name is written correctly. The recipe should dishes include the following parts:
No abbreviations used.
No brand names used.
Name of recipe given.
Ingredients listed in order used in instructions.
Include size and weights of cans, packages, etc. Example: (10 3/4 ounce can of mushroom soup.)
Clear instructions for combining ingredients given.
Sizes of pans stated.
Temperature and cooking time stated.
Number of servings given.
Dish meets contest and divisions requirements.
If Low-Calorie Dish, calories must be stated for each item, then totaled and divided for calories per serving.
Seafood Ambassador Contest
Any 4-H member may enter one category in each agricultural commodity ambassador program.
Categories: * Production * Food preparation and nutritive value * Food Safety practices * Processing * Marketing
Division I—Grades 4-6 Contestant designs (a) a standard poster (22”x28”) relating to one of the five categories listed above (b) presents a 2- to 3-minute explanation of poster project (c) responds to questions from judges. No dish required. No notes or outlines are to be used other than wording on poster.
Division II—Grades 7-9 Contestant designs (a) a standard poster 22”x28” relating to one of the above categories; (b) members prepares an essay not to exceed 500 words or 3 typed pages, (12-14 spaces per inch) double spaced, about the selected subject) (c) present a 2-3 minute explanation of the subject; (d) responds to questions from judges. No dish required.
Division III—Grades 10-12 Contestant will present a 5-8 minute illustrated talk on commodity. The talk can be a specific idea or an overview. Time limit will be 5-8 minutes. No power-point presentations, slides, or posters will be allowed. No table displays or props will be allowed. No notes or outlines are to be used while giving the presentation.
For more information, or to pre-register call the 4-H office at 318-992-2205.