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Contest Recipes
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Date: July 19, 2012
Eligibility: 3rd-12th grade
This is a COUNTY ONLY contest—there is not state competition for this contest.
Team or Individual: Participate individually or as a team of 2.
Registration Deadline: July 12. Youth must submit a copy of their recipe at the time of registration.
Location: Weber County Fairgrounds Pavilion
Time: Contest will begin at11:00 a.m. and conclude at 12:00 p.m. A second session will be added from 12:30 p.m.-1:30 p.m. if the first session is filled.
Description: Youth will prepare, cook, and present a portion of a dinner cooked "on a stick" to two judges. Each team/participant will need to prepare one dinner. Half will be given to the judges and the other half the participants can eat. Competitors will have 15 minutes to prepare their dinner and put them in the fire pits to cook. There is a maximum of 45 minutes cooking time, this time will also be used for clean up. The meal must be presented to the judges by 12:00 p.m. for the first session and 1:30 p.m. for the second session.
Supplies: the 4-H will provide the fire pits and charcoal, water, paper products and plastic utencils. Contestants will provide all other items needed, including all ingredients necessary to prepare your dinners (including foil), cooking stick, tongs to remove from heat, sanitation and cleanup materials.
Awards: Each youth receives a certificate and earns a blue, red or white ribbon based on the Danish judging system:
- Blue (excellent): 90-100 ($3 clover bucks)
- Red (good ): 75-89 ($2 clover bucks)
- White (fair): 74 and below
Guidelines: For the county contests, youth will submit recipes at the time of registration.
Resources: Outdoor Cooking Booklet (handout from Outdoor Cooking Workshop help July 7).
Judging: Contestants will be evaluated using this score card.