4-H
Egg Demonstration

OBJECTIVES

  • To gain knowledge of the poultry and egg industry.
  • To acquire skills in preparing, purchasing, and storing eggs and in planning egg dishes.
  • To exhibit proper food storage, sanitation and food safety skills.
  • To expand his/her knowledge of the principles of nutrition as they relate to life-long health and fitness.
  • To explore career opportunities related to the foods industry.
  • To explain the value of eggs in daily dietary needs.
  • To teach about the importance of incorporating egg foods in the diet through demonstrations, illustrated talks, community meals, radio, television, newspapers, tours, favorite food shows, science fairs, etc.

    WHO MAY PARTICIPATE

  • Any Tallapoosa County Junior or Senior 4-H’er.

    • RULES

  1. Four-H’ers will demonstrate on-site the preparation of an egg dish.
  2. The demonstration is a two part process: (a) the explanation of the nutritive value of eggs as part of the meat, poultry, fish and beans food groups of the Food Pyramid Guide and (b) the demonstration of how to prepare an attractive food dish. The demonstration should be interesting to watch and should show creativity.
  3. The recipe prepared should contain a minimum of :

      1. One-half egg per serving, if the dish is classified as an appetizer or snack.
      2. One-half egg per serving, if the dish is classified as a dessert.
      3. One-half egg per serving, if the dish is classified as a beverage.
      4. One-half egg per serving, if the dish is classified as a salad or main dish.

  4. For Seniors, the demonstration must be timed so that it will not be less than 10 minutes or longer than 12 minutes in length. For Juniors, the demonstration presented must not be less than 5 minutes or longer than 10 minutes in length.
  5. Visual aids, such as posters, flannel board, food exhibit, food models, or other effective ways designed by the 4-H’er, may be utilized to further explain the demonstration.
  6. Note cards may be used: however, the entire script should not be copied onto the note cards.
  7. Participants must display a finished product and provide a sample for the judges to taste.
  8. The 4-H’er shall be dressed in a clean outfit with hair held in place by a hairnet, scarf or headband. The contestant’s hands and nails should be well groomed.
  9. Participants must provide all equipment and supplies needed for the demonstration. The term ALL EQUIPMENT AND INGREDIENTS includes small appliances, trays, serving dishes, measuring equipment, cooking utensils, cleaning agents, towels, etc. One easel and one long extension cord is provided for each kitchen. Slides may not be used.

PROCEDURES

  1. Participants will come into the competition area with all ingredients and equipment needed.
  2. Participants will draw numbers to determine who will be first, second, third, etc. (NOTE: To expedite the total time, as many participants as there are kitchen units may be allowed to prepare his/her egg dish simultaneously with the judges walking from kitchen unit to kitchen unit).
  3. Participants will follow proper food safety procedures during preparation of the egg dish.
    1. Participants will wash their hands thoroughly with soap and water before beginning food preparation.
    2. Participants will use proper cooking utensils for preparing and handling the dish.
      4. Although some of the ingredients may be pre-measured, at least one dry and one liquid ingredient should be
          measured in front of the judges. Once food preparation is complete, they will transfer their product to their
          serving dish. Any garnish should be added before the dish is placed on the judges’ table.
      5. Once preparation is complete, participants will leave the room while judges sample and evaluate the quality and
          appearance of egg dishes.

SUGGESTIONS

Participants should be prepared to answer questions related to:

    1. The recipe.
    2. Food preparation techniques used.
    3. The nutritional value of eggs.
    4. Safety and sanitation procedures used.
    5. Principles of egg cookery.
    6. Possible careers in the food industry, specifically the egg and poultry industry.
Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture.  The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without regard to race, color, national origin, religion, sex, age, veteran status, or disability.