Ag Product Demonstration LSU AgCenter Cooperative Extension June 21, 2006 Created By: Holly Nguyen,...

Ag Product Demonstration

LSU AgCenterCooperative ExtensionJune 21, 2006

Created By: Holly Nguyen, MS; Denise Holston, MS; Sandra May, MS

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. 1st of the current year

Contest Description

Individual demonstration on preparing a dish with one of the following Agricultural commodities:

Rice Poultry

Sugar Louisiana Seafood

Dairy Beef

Wheat Soybeans

Rule #1

Each parish may send two contestants

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

Rule #3

Demonstration rules:

15 minutes or less Limited to the preparation of one recipe

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

Rule #3 (continue)

Contestants should include FOOD SAFETY practicesHow the dish fits into a HEALTHY lifestyle

The contestants can also discuss their project work

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

Rule #5

Contestants may bring some ingredients already measured or prepared

The final product must be fully cooked

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)

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

Rule #8

The contest will be judged by one set of judges

There will be NO final round of judging

Scoring of Demonstration

The judges will use a “Score Card”

There will be a total of 100 points35 points for SUBJECT MATTER35 points for DEMONSTRATION & SKILL30 points for the PRODUCT

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

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

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

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

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)

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

Key things to remember…

Do not let the presentation/demonstration exceed 15 minutesThis 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!!!