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| Beef Cookery |
| Louisiana Commodities Cookery |
| Egg Cookery |
| Poultry Cookery |
| Seafood Cookery |
| Sugar & Bread Cookery |
| Wild Game Cookery |
We now have new food categories and contest rules! Please read through the information below to find details for each category.
Divisions:
1. Ground Beef
a. Examples: Taco Pizza, Swedish Meatballs, Beef Sliders, Chili, Stuffed Pepper, etc.
2. Other Beef Cuts
a. Examples: Garlic Butter Steak Bites, Fajitas, Philly Cheesesteak, Beef & Broccoli, etc.
Rules:
1. The prepared dish must have a minimum ½ pound of beef.
2. A contestant may enter only one dish per division.
3. Contestants should bring one large serving of the dish.
4. Dish may be any type: appetizer, soup, main dish, salad, snack, etc.
Divisions:
1. Yeast Bread
a. Examples: Sandwich Bread, Potato Bread, Sourdough Bread, Braided Bread, etc.
2. Rolls/Biscuits
a. Examples: Dinner Rolls, Cinnamon Rolls, Buttermilk Biscuits, Scones etc.
3. Other (quick breads, muffins, specialty breads)
a. Examples: Zucchini Bread, Pumpkin Loaf, Blueberry Muffins etc.
Rules:
1. 4‑H’ers must prepare a bread product and identify the type of bread in the recipe.
2. A contestant may enter only one dish per division.
3. Contestants can bring 1 whole loaf or 6 individual items.
Divisions:
1. Appetizer/Salad
a. Examples: Deviled Eggs, Egg Tea Sandwiches Scotch Egg etc.
2. Main Dish/Salad
a. Examples: Quiche, Egg Salad, Chicken Salad, Frittata, Egg Drop Soup etc.
3. Dessert
a. Examples: Angel Food Cake, Custard, Meringue Cookies, Crème Brulé, etc.
Rules:
1. The prepared dish must utilize a minimum of 4 eggs, this can be 4 whites, 4 yolks, or 4 whole eggs.
The recipe with 4 eggs must make only one standard size dish. NO RAW EGGS in the final product.
a. Example: if a recipe contained 2 whole eggs in the custard and 2 egg whites in the topping, it
would be allowed because the recipe contained a total of 4 eggs.
2. A contestant may enter only one dish per division.
3. Contestants should bring 1 large serving of the dish.
Divisions:
1. Pecan: Dish must contain a minimum yield of 1 cup of pecans
a. Examples: Pecan Pie, Pecan Chicken Salad, Pecan Crusted Chicken & Waffles etc.
2. Strawberry: Dish must contain a minimum yield of 1 cup of strawberries.
a. Examples: Strawberry Focaccia, Strawberry Balsamic, Strawberry Shortcake, etc.
3. Sweet Potato: Dish must contain a minimum yield of 1 cup of sweet potatoes.
a. Examples: Hasselback Sweet Potatoes, Sweet Potato Fritters, Sweet Potato Bisque, etc.
Rules:
1. The prepared dish must meet the requirements listed above.
2. A contestant may enter only one dish per division.
3. Dish may be any type: appetizer, soup, main dish, salad, snack, etc.
4. Contestants should bring one large serving of the dish.
Louisiana Commodities should be used when available. 4‑H’ers are encouraged to prioritize Louisiana‑grown products; however, fresh, frozen, or canned ingredients from any source may be used when Louisiana products are not in season or not accessible.
Divisions:
1. All Poultry
a. Includes: Duck, Goose, Quail, Pheasant, Dove, Turkey, Chicken, Cornish Hen etc.
Rules:
1. The prepared dish must have a minimum ½ pound poultry.
2. A contestant may enter only one dish per division.
3. Dish may be any type: appetizer, soup, main dish, salad, snack, etc.
4. Contestants should bring one large serving of the dish.
Divisions:
1. Crawfish
a. Examples: Crawfish Won-Tons, Crawfish Fettuccine, Crawfish Bread etc.
2. Shrimp
a. Examples: Shrimp Fettuccine, Bacon-Wrapped Shrimp, Coconut Shrimp etc.
Rules:
1. The prepared dish must contain a minimum of 8 oz. of Louisiana seafood. There can be NO raw
seafood in the final dish. May contain a second type of seafood but not more than ½ the amount of
the primary seafood.
2. A contestant may enter only one dish per division.
3. Contestants should bring 1 large serving of the dish.
4. Dish may be any type: appetizer, soup, main dish, salad, snack, etc.
Louisiana seafood should be used when available. 4‑H’ers are encouraged to prioritize Louisiana‑caught
products; however, fresh, frozen, pasteurized, or dried seafood from any source may be used when Louisiana
seafood is not in season or not accessible. Surimi (artificial crab) and other non-Louisiana fish/seafood may not
be used.
Divisions:
1. Cakes
a. Includes: cupcakes, king cake, chocolate cake, etc.
2. Candy/Other
a. Includes: pralines, coconut bars, brownies, donuts, etc.
3. Cookies
a. Includes: sugar cookies, oatmeal cookies, candy bar cookies, etc.
4. Pies
a. Includes: sugar cream pie, apple pie, pumpkin pie, etc.
Rules:
1. The prepared dish must contain a minimum of ½ cup of sugar.
a. The sugar used may be granulated sugar, brown (light or dark) sugar, powdered sugar, or any
combination of the above.
b. Mixes are permitted if ½ cup of additional sugar is added to the recipe.
c. There can be NO raw eggs in the final dish.
2. A contestant may enter only one dish per division.
3. Contestants can bring whole cakes or pies, as long as the container fits within 8.5" × 11". or 6
individual items.
Divisions:
1. Deer (Venison)
a. Includes: ground or whole cuts.
b. Examples: Venison Tacos, Venison Stew, Venison Lasagna, etc.
2. Other Game
a. Includes: rabbit, hog, squirrel, bison, elk, caribou, etc.
Rules:
1. The prepared dish must contain a minimum of 8 oz. of wild game. Contestants MUST identify the
meat product used in the recipe.
2. A contestant may enter only one dish per division.
3. Dish may be any type: appetizer, soup, main dish, salad, snack, etc.
4. Contestants should bring 1 large serving of the dish.
Submission Dates for our 2026-2027 Culinary Contests:
First things first, why do we have these cooking contests? Well, these contests are intended to help our 4-H members grow in their cooking experiences and skill level while enjoying quality time spent with their families who assist them in their cooking activities.
These contests are held on the parish level first. Still, if the 4-H member is the overall highest point-scoring member of the category they compete in, they will be invited to attend our Regional Culinary Arts Contest in May at the Livingston Parish Sheriff's Office Training Facility.
Here in Ascension parish, we conduct our contests in a way we hope makes it easier for our families to participate not only in each of the 6 cookery contests we offer but in the multiple categories that each contest has if they so choose.
The following are our judging procedures for the 26-27 contest year:
The cookery contests returned to the traditional format where 1-2 servings of the finished dish and 2 printed copies of the recipe will be dropped off at the 4-H office between 8:00 am and 5:30 pm, for our judges to taste.
Due to the fact that all dishes have to be transported on ice to ensure food safety for the judges, hot dishes have to be reheated. Because our contest allows contestants’ dishes to be brought throughout the day, they will be stored in the refrigerator and prepared for judging the next day. Use a recipe that you feel reheats well and is a good leftover.
Monday the dishes are dropped off at the office with the recipes (2 typed recipes) (if you need help with the recipe format, please email Ms. Anna) from 8:00am-5:30pm (if times are an issue, please notify the office). The dish needs to be in a disposable plastic container, with a hard lid, with only 1 to 2 servings inside. (Dish Presentation is not a concern for the parish contest) It also is required that ALL dishes be transported on ice to ensure food safety for our judges.
Tuesdays and Wednesdays are the judging days which are done by volunteers. An agent will assist the judges by heating up the dishes that need to be heated and serving the dish based on their observations of the recipe provided or per the instructions left by the contestant.
Thursday and Friday are the days that the scores are tallied and the results page is prepared.
Friday evenings the results of the month’s cookery will be posted on our Facebook (Ascension Parish 4-H) page for the students to see.
We are super excited to offer these cooking opportunities for our 4-H members. If you have specific questions pertaining to a cookery contest, please email [email protected] or call the office at 225-621-5799.
