1. Ag Product Demonstration LSU AgCenter Cooperative Extension June 21, 2006 Created By: Holly Nguyen, MS; Denise Holston, MS; Sandra May, MS

2. Contest Information Superintendent: Dr. Annrose Guarino Sponsor: The Rice Council Award: One educational trip Age Requirements: must be at least 13 years of age by Jan. 1 st of the current year

3. Contest Description Individual demonstration on preparing a dish with one of the following Agricultural commodities: RicePoultry SugarLouisiana Seafood DairyBeef WheatSoybeans

4. Rule #1 Each parish may send two contestants

5. Rule #2 The contestant must present an individual presentation The presentation should demonstrate the process of preparing a dish that uses one of Louisiana’s Agricultural commodities  Rice, sugar, beef, wheat, poultry, LA seafood, dairy, and soybeans This does not include Horticulture Products

6. Rule #3 Demonstration rules: 15 minutes or less Limited to the preparation of one recipe

7. Rule #3 (continue) Contestants should have the knowledge of:  Roles of commodity in the diet  Importance of commodity to the economy of LA and the world  Types and forms of the commodities available  Cooking characteristics  Nutritional value of the commodities and/or the dish  Costs of the dish prepared

8. Rule #3 (continue) Contestants should include  FOOD SAFETY practices  How the dish fits into a HEALTHY lifestyle The contestants can also discuss their project work

9. Rule #4 Contestants must bring ALL equipment and supplies needed for dish preparation/demonstration/clean-up The dish must contain at least one cup of the commodity

10. Rule #5 Contestants may bring some ingredients already measured or prepared The final product must be fully cooked

11. Rule #6 During contents demonstration time: Contestants need to submit a sample* of the finished dish to the judges Contestants need to submit copies* of the recipe, analysis, and cost per serving to judges (*allow for four judges)

12. Rule #7 Remember, the presentation must not exceed 15 minutes If one exceeds 15 minutes:  One point will be deducted for each minute or fraction thereof up to five minutes  Five points will be deducted for each minute or fraction thereof over five minutes

13. Rule #8 The contest will be judged by one set of judges There will be NO final round of judging

14. Scoring of Demonstration The judges will use a “Score Card” There will be a total of 100 points  35 points for SUBJECT MATTER  35 points for DEMONSTRATION & SKILL  30 points for the PRODUCT

15. Subject Matter The importance of the subject matter should relate to:  Role of commodity in diet and how it fits into a healthy lifestyle  Types/Forms of commodities available  Cooking characteristics  Commodity as it related to LA and world economy  Food safety practices

16. Subject Matter The contestants should: Make accurate and clear statements Reply knowledgeably to practical questions Give references for subject matter presentation Discuss any project work related to commodity or nutrition

17. Demonstration & Skill The contestants should: Arrange ingredients and equipment for convenience Work in a logical sequence Use appropriate cooking techniques and practice food safety Work neatly and with ease

18. Demonstration & Skill The contestants should: Demonstrate and/or describe all steps clearly Be well-groomed and poised Make use of verbal expressions, facial expressions, and eye contact Demonstrate good communication skills Not exceed 15 minutes

19. The Product The final product must: Contain at least one cup of the commodity product Have a pleasing appearance Have a distinctive flavor Be economically practical (cost of dish should be given)

20. The Product High-fat ingredients included in the recipe must be used in moderation The final presentation (e.g., placement of foods, color contrasts, etc.) of the product will be scored as well

21. Key things to remember… Do not let the presentation/demonstration exceed 15 minutes  This is an easy way to lose lots of points!!! Bring all equipment and supplies needed for your preparation, demonstration, and the clean-up  Only ovens and sinks will be available—not the supplies Do not be late to the contest!!!