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Ag Product Demonstration

Ag Product Demonstration. LSU AgCenter Cooperative Extension June 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

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Ag Product Demonstration

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  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. 1st of the current year

  3. Contest Description Individual demonstration on preparing a dish with one of the following Agricultural commodities: Rice Poultry Sugar Louisiana Seafood Dairy Beef Wheat Soybeans

  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!!!

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