Department 102 Class B - 4-H Senior High Outdoor Meat Cookery

DEPARTMENT 102 - EASTERN REGION 4-H JUDGING CONTESTS
CLASS B - 4-H SENIOR HIGH OUTDOOR MEAT COOKERY

LOT 1 - BEEF, PORK, LAMB, POULTRY

Participants will report Saturday morning, August 24, at 9:30 a.m. to the Gray Ruritan Building.

1. A team will consist of four members. A team must have one individual in each of the four divisions of the contest. The four divisions will be beef, pork, lamb, and poultry.

2. Counties may enter one, two, or three individuals where it is not possible to enter a team with four members. These individuals would be eligible for individual recognition and could serve as an alternate in the event that the county they represent needs a substitution.

3. Members of the state winning team shall be ineligible to participate in the contest again.

4. Contestants will furnish all equipment necessary to participate in this contest, including charcoal.

5. Any pork, beef, lamb, or poultry cut and the contestant's choice of sauce and seasoning may be used and will be supplied by each contestant.

6. Contestants should dress neatly and appropriately for the occasion.

7. Start to finish time, including starting the fire, will be limited to two hours.

8. Contestants will be evaluated on the basis of imaginative use, excellence of preparation and overall acceptance including tenderness, juiciness, flavor and eye appeal.

9. A first place high individual, in any meat, that is not a member of the top three teams will receive an at-large trip to the state contest.

10. A table suitable for displaying team/individual entries must be supplied by the team members.

PREMIUMS
1st - $15.00
2nd - $12.00
3rd - $10.00
4th - $8.00
5th - $7.00
$5.00 to each worthy team

The three winning county teams will receive $75 towards the trip to the State Contest. If the highest scoring individual cooking poultry is not on one of the three top teams, the county will receive $25 toward the trip to the state contest.

Score Card
	Points
I. Team Presentation	50
II. Appearance of Contestant	5
III. Equipment and Utensil Use and Safety	15
IV. Imagination and Recipe	10
V. Meat Preparation Skills	15
VI. Palatability	35
VII Attractiveness and Overall Acceptability of Final Product	20
VIII. Total Score
Team Platter/Table Presentation	50
Individual Cooking (100 Points) x 4 individuals	400
Total Team Points Possible	450

         Youth Catalog

  101 - 4-H Club Department
     Class A - Eggs
   Class B - Field Crops
   Class C - Canning
     Class D - Gardening
     Class E - Food Preparation
     Class F - Clothing
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                    Decorating Contest
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102 - Eastern Region 4-H
           Judging Contests
     Class A - 4-H Junior High
                    Outdoor Meat
                    Cookery
   Class B - 4-H Senior High
                    Outdoor Meat
                    Cookery

103 - 4-H Educational
Exhibits

104 - FFA Crops & Farm
           Mechanics
     Class A - Shop Work
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105 - FFA Judging Contests

106 - FCCLA
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107 - Career & Technology
           Education
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