(Special Awards Provided by various State Egg Promotion Associations)

PURPOSE OF CONTEST:

1. To develop and demonstrate leadership and communication skills.
2. To acquire knowledge of quality standards, size classification, nutritional value, preparation and storage, functional properties, versatility, and economic value of eggs.
3. To develop creative skills in the preparation, use, and serving of eggs.
4. To learn to enjoy eggs as food.
5. To use sound nutritional knowledge when planning meals.

NEW RESOURCE AVAILABLE - series of videos on how to organize an Egg Chef Challenge Demonstration - Auburn University

RULES AND INFORMATION SPECIFIC TO THE EGG CHEF CHALLENGE:

1. Each state is eligible to enter one bona fide 4-H Club member in the contest.
2. An appropriate contestant entry form must be submitted by the designated deadline.  All information requested on this sheet must be provided, including a copy of the recipe, appliances needed and times, and total preparation time needed in the kitchen prior to the presentation.  Failure to submit all information may result in inconvenience for the contest.  Scheduling of appliances and presentation times are prepared using this information.
3. The contestants will be scored according to the points listed and described in the sample judges' scorecard.
4. During the preparation of the product, participants who need to use an oven may have to share it with another participant.
5.   Each participant must present a demonstration on the preparation of an egg dish.
6.  The demonstration must include the following:
   1. Information of eggs: nutritional value, preparation and storage, functional properties, grading and sizing, versatility, and economics of cooking with eggs.
   2. Steps in preparation of the dish.
   3. A finished dish ready for sampling. This must be prepared in the contest-site kitchen facilities on the day of the contest.  Preparation may be prior to the demonstration or during the actual demonstration, depending on the nature of the dish.  No contestants may prepare any portion of their dish outside the contest-site facilities.
   4. Judges will be served and will sample the finished product at the end of each demonstration.  Paper plates and bowls and plastic utensils will be provided and these must be used when serving the judges.  Contestants may not give anything to the judges except their recipe (see rule 8) and a sample of their finished product.   
7. The demonstration must be no more than 12 minutes in length. Contestants will be permitted to finish the demonstration. If the presentation is two (2) minutes or less longer than the specified length, two (2) points will be deducted from the total score. If the presentation is from two (2) to five (5) minutes longer than the specified length, five (5) points will be deducted from the total score.  If the presentation exceeds five (5) minutes longer than the specified length, ten (10) points will be deducted from the total score.
8. The contestant must have demonstrated the selected recipe no less than six (6) times prior to the contest.
9. At the time of the demonstration, each contestant must submit to the judges and superintendent five (5) copies of the recipe used in the demonstration.  This recipe must not contain the name of the contestant or the state represented.  Recipes submitted should meet the criteria described in rule 22.
10. The egg dish must contain a minimum of (Note:  Large size eggs):
    1. ½ egg per serving if the dish is classified as an appetizer or snack.
    2. ½ egg per serving if the dish is classified as a dessert.
    3. ½ egg per serving if the dish is classified as a beverage.
    4. One (1) egg per serving if the dish is classified as a salad or main dish.
    5. The numbers above represent eggs to be broken, however, the use of the entire egg is not required.  For example, a dessert serving six people may be made with three egg whites.
11. The egg dish recipe may utilize prepared packages of food ingredients (i.e., grated cheese) or canned items (i.e., tomato paste).
12. Each contestant will furnish his or her own supplies for the demonstration EXCEPT the contest committee will provide eggs (size large), range, oven, microwave oven, and refrigerator necessary for the preparation of the egg dish in the kitchen. Contestants must provide hot plates, electric skillets or burners to be used in the presentation.
13. Easels will be provided for the demonstration.  Only posters and table-top displays will be allowed.  No slides or videos will be allowed. All props and visuals must be displayed on the demonstration table or easels. No additional display tables will be allowed.
14. Posters displayed must be the work of the contestant.  Contestants may use notes or outlines to assist them, but reading from notes may hurt presentation scores.
15. NO contestants will be allowed to have any means of identification as to his or her name or the state they represent either on their person or on their posters.
16. The preparation room will be off-limits to everyone except the contestants and egg preparation room staff.
17. Contestants will work alone in the contest preparation room unless an emergency arises, in which case they will be assisted by the preparation room staff.
18. All contestants must remain in the preparation room until after their demonstration.  Contestants who have completed their demonstrations cannot discuss judges' questions with other contestants until the contest is completed.
19. Contestants will be assigned an 8-foot table for use in the preparation area and for use as a front table in the demonstration. The contest committee will assist in moving this table from the preparation room to the demonstration area.  A second 8 foot back table is available in the demonstration area. Table cloths will be provided; however, contestants may use their own.
20. Each contestant is responsible for clean up after his or her demonstration.
21. In case of a tie, the tie will be broken by the following method, in the order listed:
    1. The contestant with the highest score in "Presentation and Skill" will win.
    2. The contestant with the highest score in "Program Content" will win.
    3. The contestant with the highest score in "Product" will win.
    4. A method will be decided upon by the contest committee
22. Scoring factors for the Egg Chef Challenge
    1. Program Content - 35 maximum score
       1. Introduction (5) - Visual impact:  introduction sparks interest, importance established, purpose outlined.
       2. General Nutrition Information (10) - Accurate, complete, up-to-date, correct terminology:  knowledge of nutrients in eggs, attention to balanced meals, health aspects, appropriate references.
       3. Knowledge of Eggs (10) - Nutritional value, preparation and storage, functional properties in foods, grading and sizing, use in menu planning, appropriate references.
       4. Summary of Main Points (5) - Unification of information with purposes, key points stressed.
       5. Response to Judges' Questions (5)
    2. Presentation and Skill - 35 maximum score
       1. Appearance (5) - Neatly and appropriately dressed, hair neat and restrained, hands and nails clean, no distracting jewelry.
       2. Delivery (10) - Voice projection, interpretation of information, confidence and speaking ease avoidance of cliches, general effect on the audience.
       3. Work Techniques (15) - Acceptable food demonstration techniques and equipment, ease and efficiency in work, materials conveniently arranged, work sequence, table and work area clean and neat.  Safe food handling procedures followed.
       4. Visuals (5) - Appropriate and useful to the effect of demonstration, neat, clean, visually appealing, easily read, or seen.
    3. The Product - 30 maximum score
       1. Sensory Appeal (15) - Appetizing appearance, aroma, flavor; a flavor that appeals to most people.
       2. Reason for Selection (5) - Is dish economical, convenient, consider health aspects, a family favorite, for teens, etc.?
       3. Health Aspects (5) - Is the dish appropriate nutritionally for the intended use and people served; is it exceptionally high in fat, calories, sodium, etc.?
       4. Recipe (5) - Correctly written (see rule 23), preparation time not excessive, ingredients available, and economical.  Is this a recipe that would appeal to and be used by families of today?
    4. TOTAL SCORE - 100
23. The recipe includes the following parts:
    1. Name of recipe
    2. List of ingredients - listed in the order they are used in the instructions.
       1. Measurements given in common fractions.
       2. No abbreviations used.
       3. No brand names used.
    3. Instructions for combining ingredients.
       1. Clear instructions for every step of combining and cooking the ingredients.
       2. Short, clear, concise sentences.
       3. Correct food preparation terms to describe the combining and cooking process.
       4. Size of pan stated.
       5. Temperature and cooking time stated.
       6. The number of servings and calories per serving.

Score sheet (pdf)