4-H Junior Beef Cook-off

1. To gain knowledge of the beef industry
2. To acquire skills in planning, purchasing and preparing beef.
3. To develop proper storage, sanitation and food safety skills.
4. To learn the principles of nutrition as they relate to life-long health and fitness.
5. To develop leadership abilities and self-confidence.

Any Tallapoosa County Junior 4-H’er.

1. The 4-H’er should prepare the selected recipe enough times before the county contest to be familiar with it.  Bring the dish already prepared to the county contest.  For district: The 4-H’er should prepare the dish at least four times prior to district.  The dish will be prepared at the district contest.   Do not bring the dish already prepared to district.
2. A serving of meat is three cooked ounces.  The participant’s dish should contain at least 2 servings of meat in a recipe for 2 people, 4 servings in a recipe to serve 4 people, etc.
3. The participant should follow proper food safety procedures during preparation of the dish.
4. Participants will prepare their recipes and transfer to the serving dish and add any garnish before it is placed on the judges table.  Please include a serving utensil with your serving dish.
5. Candle or sterno heat is acceptable under serving dishes.
6. Accessories such as place mats, napkins, flowers or figurines are not allowed.  
7. Each participant must place copies of their recipe next to their serving dish, at least 5 copies.
8. Participants will leave the room while judges sample and judge the beef dishes.
9. Participants will then be interviewed on an individual basis.
10. Four-H’ers should be dressed in a clean outfit and well groomed.  The outfit should be free of obvious stains and such that excess fabrics (i.e. long or large sleeves or large loose fitting tops) will not interfere with preparation.  The 4-H’ers hair should be secured so that loose hair cannot fall into the dish being prepared.
11. When competing in demonstration and/or exhibit competition, participants must set up their own demonstration and/or exhibit.  When presenting an illustrated talk, participant must organize his or her own materials.  Parents or agents may assist 4-H’ers in getting materials to the demonstration or exhibit room only.

1. Participants will come into the competition area with all materials needed for the cook off.
2. Participants will display their own beef dishes.  Someone will be assigned to help them if necessary.
3. Once the beef dishes are in place, participants will leave the room while judges evaluate the beef dishes.
4. Participants will be called in one by one and stand by the side of their exhibit.
5. Participants will be interviewed on an individual basis.  Guidelines for interviewing will be provided for the judges.

• Know about your recipe.
• Know the nutritional value of beef.
• Know the food preparation techniques used.
• Know safety and sanitation procedures used.
• Know the principles of beef cookery.
• Know possible careers in the food industry, especially the beef 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.