The Recipe - Each contestant’s recipe should include the following elements: 20 possible points
Name of the Recipe
Ingredients listed in the order they are used in the instructions
Clear instructions for combining ingredients should be given
Size of pan stated – Large pan isn’t enough, 3-quart saucepan is proper
Temperature and cooking time stated
Number of servings listed
4-Her name, school, grade, and dish category should be on the back of your recipe.
Recipes may need to be retyped to include all the above listed information.
Egg Cookery Requirements:
The egg dish must be labeled on the recipe, whether it’s an appetizer/side dish, main dish/salad, or dessert.
All egg dishes entries MUST utilize a minimum of four (4) eggs. This can be either:(4) Four egg whites(4) Four egg yolks(4) Four whole eggs OR a combination utilizing (4) Four eggs.
For example, if a recipe contained 2 whole eggs in the custard and 2 egg whites in the topping, it would be allowed because it uses a total of 4 eggs. If a recipe contained two egg yolks in the custard and 2 egg whites in the topping it would not be allowed because it only used two whole eggs.
The recipe with 4 eggs must make only one standard-size dish. For example, a recipe with eggs that makes two pies of standard size will not qualify, because it makes more than one standard pie.
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 4th -5th graders, 6th -8th graders, & 9th -12th graders.
Scoring Criteria:
Taste: 70 possible points
Does the finished dish have a flavor that appeals to most people?
Keep in mind that eggs have a mild, delicate flavor and can easily be overpowered by seasonings.
Do the flavors blend well together or is there an aftertaste?
Appearance of Dish: 10 possible points
Does the finished product look cooked correctly or does it appear overcooked?
Garnishments and added extra decorations will not be factored into scoring.
Does the finished dish look appetizing? Does the plated portion look appetizing?
Bonus Features - Pictures Submitted: 6 extra possible points
Ingredients Picture – group the recipe listed ingredients together for a picture to show the items used.
Instruction Pictures – 3 pictures 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 – 2 pictures of the completed dish. One picture can be the finished product as a whole and one can 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.
Bonus Features - Dish Summary: 4 extra possible points
Does not have to be typed, but the writing does need to be legible. The summary needs to follow general paragraph standards. Example: Introduction sentence, 3 body sentences, and a conclusion sentence.
Examples of things to include are challenges the 4-H member had while completing the dish, skills they have learned, or why they chose that specific recipe.
