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North Carolina 4-H Presentation Guidelines: Poultry Production and / or Preparation

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Purpose/Objectives

  • To develop leadership abilities, build character, and assume citizenship responsibilities.
  • To acquire scientific knowledge of poultry science, poultry industries, poultry production, and/or poultry food products.
  • Develop creative skills in the demonstration or preparation of poultry food products, poultry science, and poultry production.

Eligibility:

Individuals or teams may compete. Each county may enter up to two participants in each age division.

  • 8-10 – 4-H’er must be 8 years old before January 1 of the current year and not have reached their eleventh birthday before January 1 of the current year.
  • 11-13 – 4-H’er must be eleven years old before January 1 of the current year and not have reached their thirteenth birthday before January 1 of the current year.
  • 14-18 – 4-H’er must be fourteen years of age before January 1 of the current year and not reached their nineteenth birthday before January 1 of the current year. Eligibility: Individuals or teams may compete.

Rules/Regulations:

  • The demonstration must be no more than 12 minutes in length.
  • Each participant must present either a demonstration or preparation relating to poultry science, poultry production, poultry industries, or poultry food products.
  • The use of live animals is not allowed.
  • If the contestant prepares a dish, a recipe must be provided to each judge.
  • The preparation of an egg dish and chicken and turkey BBQ is not allowed. These have their own demonstration events.

The score sheet is the standard 4-H Presentation score sheet.

Rules/Regulations: See NC 4-H Presentation Regulations.


Materials:

Each participant must furnish all his/her own supplies and equipment.

Suggestions/Helpful Hints:

  • Demonstration about the 4-H Embryology Project.
  • Demonstration about a back yard or commercial flock of poultry.
  • Demonstration about 4-H poultry judging, ie. The criterion for the grading of processed carcasses or eggs.
  • Demonstration about the composting of poultry litter and mortality.
  • Demonstration about food safety in preparing poultry products.
  • Contestants may prepare a dish, except chicken or turkey BBQ and egg cookery products related to poultry food products. Examples include stir-fried chicken, turkey, quail, ostrich, or emu dishes, or these products in tacos, kabobs, salads, or other creatively prepared dishes.

Awards: