KENTUCKY 4-H EGG PREPARATION DEMONSTRATION CONTEST

DESCRIPTION

Participants in the Egg Preparation Demonstration Event are required to prepare a dish containing eggs demonstrating proper food safety and cooking skills.

The Kentucky 4-H Egg Preparation Demonstration Event, which is held in conjunction with the Kentucky 4-H Communication Day, has contests for both juniors and seniors. Starting in 2013 participants will NOT need to pre-qualify for the event. Counties may bring as many participants as they are able to.

The senior winner in Egg Preparation will represent Kentucky at the National 4-H Poultry and Egg Conference which will be held in Louisville on the third Thursday of November. They will be provided with $300 to cover travel expenses related to participation in the national event.

Example of Egg preparation demonstration

Factsheet: Kentucky 4-H Egg preparation demonstration

OBJECTIVES

  1. To develop and demonstrate leadership abilities and communication skills
  2. To acquire knowledge of egg quality standards, size classification, nutritional value, preparation and storage, functional properties, and versatility and economic value of eggs.
  3. To develop creative skills in preparation, use and serving of eggs.
  4. To learn to enjoy eggs as a food.
  5. To use sound nutritional knowledge when planning meals.

DATE and LOCATION

Date: State 4-H Communication Day

Location: Fayette County Extension office

1140 Red Mile Place
Lexington, KY 40504-1172
Phone: (859) 257-5582

RULES and REGULATIONS

  1. Each area is eligible to enter two bona fide senior and two bona fide junior 4-H club member to the State Egg Demonstration Event (typically first and second place winners in the area event).
  2. The participants will be scored according to the points listed on the Egg Preparation Demonstration Score Sheet.
  3. Each participant must present a demonstration on the preparation of an egg dish.
  4. The demonstration must include the following:
    • Information about eggs: nutritional value, preparation and storage, functional properties, grading and sizing, versatility, and economics of cooking with eggs.
    • Steps in preparation of the dish. This must be prepared in the event-site kitchen on the day of the event. Preparation may be prior to the demonstration or during the actual demonstration, depending on the nature of the dish. Participants may bring a completed dish to the event if needed because of time constraints.
    • A finished dish ready for sampling. Judges will be served and will sample each finished product at the conclusion of each demonstration.
  5. The demonstration must be no more than 12 minutes in length. An additional 3 minutes will be provided for the judge to ask questions. If the presentation is two(2) minutes or less longer than the specified length, two(2) points will be deducted from the total score. If the presentation is from two(2) to five(5) minutes longer than the specified length, five(5) points will be deducted from the total score. If the presentation exceeds five(5) minutes longer than the specified length, ten(10) points will be deducted from the total score.
  6. The participants must have demonstrated the selected recipe no less than six(6) times prior to the event.
  7. Each participant must submit to the judge a copy of the recipe used in the demonstration. This recipe must not contain the name of the participant or the county or area represented.
  8. Recipe includes the following parts:
    • 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.
      • Number of servings and calories per serving stated
  9. The egg dish must contain a minimum of:
      • ½ egg per serving if the dish is classified as an appetizer or snack.
      • ½ egg per serving if the dish is classified as a dessert.
      • ½ egg per serving if the dish is classified as a beverage.
      • One egg per serving if the dish is classified as a salad or main dish.

    Numbers above represent 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.

  1. The egg dish recipe may utilize prepared packages of food ingredients (i.e., grated cheese) or canned items (i.e., tomato paste).
  2. Each participant is responsible for cleanup after their demonstration.
  3. Easels will be provided. Only posters and table-top displays will be allowed. All props and visuals must be displayed on the demonstration table or easels. No additional display tables will be allowed. Slides and audio visuals will not be allowed.
  4. Posters displayed must be the work of the participant. Participants may use notes or outlines to assist them, but reading from note may hurt presentation scores.
  5. The preparation room will be off-limits to everyone except the participant. Once parents or agents have helped 4-H'ers carry items into the preparation room, there is to be no contact between parents and 4-H'ers until after they have presented their demonstration. 4-Hers cannot sit with their parents or talk in the bathrooms and halls until after they have made their presentation. Participants who have completed their demonstrations cannot discuss judges' questions with other participants until the event is completed. 4-H'ers may be disqualified if relatives or agents make an attempt to coach them once they arrive at the event site.
  6. No participant will be allowed to have any means of identification regarding his or her name or the county, area, or state they represent. 4-Hers must not identify themselves during their verbal presentation.
  7. Participants will work alone unless an emergency arises, in which case they will be assisted by the preparation room staff.
  8. Each participant will furnish his or her own supplies EXCEPT that the event committee will provide eggs, range, oven, microwave, and refrigerator necessary for preparation of egg dish.
  9. There will be no team demonstrations in this event.
  10. In case of a tie, the tie will be broken by the following methods in the order listed:
    • The participant with the highest score in "Presentation Content" will win.
    • The participant with the highest score in "Presentation Skill" will win.
    • The participant with the highest score in "Product" will win.
    • A method will be decided upon by the event committee.
  11. Past State Winners of the Egg Preparation Event at the Senior Level cannot participate in the Egg Preparation Event again.
  12. Past State Winners of the Egg Preparation Event at the Junior Level can participate in the Egg Preparation Event again at the Junior or Senior Level, providing they meet age restrictions and county and area competition requirements.

ADDITIONAL RESOURCES

Kentucky 4-H Poultry: Egg preparation demonstration (University of Kentucky)

4-H Egg Preparation Demonstration (Mississippi State University)

Improve Your Egg-Q: Functional Egg Videos Present Practical Knowledge (American Egg Board)

A virtual tour of an egg farm - Learn how eggs go from the farm to the table.

The American Egg board

Egg Nutrition Center

Food safety for 4-H youth: A survey of interests and educational methods ( Journal of Extension)
David C. Diehl, Dale W. Pracht, Larry F. Forthun, Amy H. Simonne (University of Florida)
Abstract: Improper food safety practices cause numerous illnesses and cost Americans billions of dollars each year. The study reported here addressed food safety issues by analyzing data from surveys with 4-H youth about their food safety attitudes, behaviors, and preferred methods of educational delivery. Analyses of gender differences indicate that males and females have distinct attitudes, behaviors, and preferences, necessitating more tailored educational approaches. Youth are most interested in food safety information that is fun, interactive, and built around cooking demonstrations. 4-H staff and others in Extension can optimize youth learning and practice change by approaching food safety from this experiential perspective.