eggs in a carton

The 4-H Chick Days will be held at the Animal Science Complex on the University of Nebraska–Lincoln East Campus on Saturday, March 14th, 2020. This event offers a variety of 4-H poultry and food science contests that don't require live animals, including egg decorating, poultry quiz bowl, photography, omelet cookery, and speech contests. Youth have the opportunity to display their poultry and food science knowledge through these contests both as an individual and as part of a team. The contests are designed to encourage youth to explore what poultry and food science industries have to offer. Scholarships and cash prizes will be awarded to senior champions of each contest. 

All contest entry forms must be submitted by March 1 to:

  • University of Nebraska–Lincoln
    Dept. of Animal Science
    C/O Dr. Sheila Purdum
    PO Box 830908
    Lincoln, NE 68538

Resources

Schedule

TimeActivityRoom
8:00 AM Check-in Commons
9:00 AM Photography and Decorated Eggs displayed for judging Commons
9:00 AM Speech Contest begins A228 or A125
10:00 AM Omelet Cookery Contest begins Commons
12:00 PM Awards and placings announced Commons
1:00 PM Quiz Bowl begins Commons/A130 or A132
3:00 PM Quiz Bowl awards announced Commons

General Rules

  1. Must submit the entry form by March 1st to participate.
  2. No name tags allowed. Only county identification and number.
  3. Be respectful to all other exhibitors, volunteers, and judges.
  4. Use all equipment respectfully for cookery contest.
  5. Participants can enter in more than one contest.
  6. If wanted, participants may deliver photography exhibits the day before the event no later than 5:00 PM. 

Contests & Rules

Egg Decorating Contest

Age Divisions

  • Junior: 10-13 years of age as of January 1 of the current year
  • Senior: 14-18 years of age as of January 1 of the current year

Rules 

  1. Only one entry per person is allowed.
  2. Entries are of individual effort only (no joint efforts allowed).
  3. Any artistic medium may be used (jewels, googly eyes, marker, paint, etc.).
  4. Only large chicken eggs, with inside removed, may be used. See resources below for instructions on creating a hollow egg.
  5. Eggs must be able to be placed on a small plastic stand that will be provided.
  6. The small end of the egg must be facing up.
  7. The Champion exhibit in the senior age division will receive a $50 cash prize.
  8. A 1-paragraph write up must be submitted with egg entry, including:
  9. Name and age
  10. How did you hear about this contest? (flyer, 4-H meeting, Nebline, etc.)
  11. Artistic medium used
  12. The idea behind design or theme
  13. How you used the medium to create your design
  14. What you learned from this contest
  15. If you would do this contest again and why

Scoring Criteria

Design/Theme: 20 points

  • How well your theme is shown through your decorating.

Creativity: 20 points

  • Unique media and designs are used.

Overall Appearance: 20 points

  • Is the work cohesive?
  • Is the work appealing to the eye?

Merit: 20 points

  • Quality of work
  • Neatness
  • Meaningful use of space

1-Paragraph Write Up: 20 points

  • Answers all questions listed in rules
  • Well thought out

Awards

The senior division champion will receive a $50 cash prize.

Resources

Poultry Quiz Bowl

Age Divisions

  • Junior: 10-13 years of age as of January 1 of the current year
  • Senior: 14-18 years of age as of January 1 of the current year

Rules 

  1. Each team must include at least 3 but no more than 4 members.
  2. The audience is required to refrain from answering any questions aloud. Disciplinary actions will be taken and at the discretion of the contest judges.
  3. In the event of an odd number of teams, a "bye" will be awarded as necessary.
  4. Participants may not bring phones, study materials, photos, etc. when in the competition rooms.
  5. Study materials and phones are only allowed in commons where teams will wait to be brought into contest rooms.
  6. In the case of a tie, there will be a set of 5 additional questions asked.
  7. Officials: 2 judges, 2 scorekeepers, timekeeper, moderator, 2 volunteers

Structure

  1. Each round will consist of 25 questions
    • Each question is considered a "toss-up" question. This means any member of either team can buzz in to answer the question.
  2. After buzzing in, the member has 5 seconds to answer the toss-up questions.
  3. If the question is answered correctly, the moderator will move on to the next question.
  4. If the question is answered incorrectly, the question may be reread and the other team will be allowed to attempt to answer the question (5 seconds to answer).
  5. Some questions may have a bonus question attached. If this is the case, the team that correctly answers the original toss-up question wins the chance to answer the bonus question.
    • If the toss-up question is not answered correctly, the bonus will move down to the next toss-up question.
    • The team answering the bonus question is allowed 10 seconds to consult with each other. After the 10 seconds, the team captain is allowed 5 seconds to begin their answer, and 30 seconds to complete answering the question once they begin.
  6. If there is a protest about a judge's decision regarding a question, a time out must be called by the coach or the team captain.
    • If the time out is not called before the next question is started, the question in protest will not be revisited.
  7. All questions will be from the resources listed below.

Scoring Criteria

+5 points for a correct toss-up question

+10 points for a correct bonus question

-5 points for an incorrect toss-up question

-5 points for not waiting for an acknowledgment before answering a toss-up question

Awards

The members of the senior division champion team will each receive $500 scholarships ($2000 per team).

Resources

All questions will be from the following resources:

Photography Contest

Age Divisions

  • Junior: 10-13 years of age as of January 1 of the current year
  • Senior: 14-18 years of age as of January 1 of the current year

Rules

  1. Individuals may enter only one exhibit.
  2. A data tag must be attached to the back of the photograph. See the details below.
  3. A photograph may only be used on one exhibit and may be taken with film or digital camera.
  4. Photos must be shot during the current year by the 4-H member.
  5. Securely attach photos. Photos that are unattached will be disqualified.
  6. Do not use photo corners, borders, or place coverings over the exhibits. Do not include negatives.
  7. All exhibit prints are 8" by 10" prints mounted in 11" by 14" (outside size) cut matting (no frames) with a sandwich mat-board backing (not foam board); rectangular or oval inside matt opening.

Data Tag

  • Name, Age, County
  • Camera Description: (digital/film, fixed/auto/SLR)
  • Film Speed/(ISO or ASA) Setting
  • Camera Setting (flash, natural or artificial light used)
  • Filter used (if any) (ex: color, screen, etc.)
  • Focus Type (automatic, manual, fixed)

Answer the following questions:

  • How was the photo taken and printed (describe equipment and software used)?
  • Describe any changes made to the picture using computer software.
  • What did you intend to capture and what do you like about this photo?
  • Why did you do this contest?
  • What did you learn from this photography entry?
  • Does this contest make you interested in jobs with poultry?
  • How did you hear about Chick Days?

Awards

The senior division champion will receive a $50 cash prize.

Omelet Cookery Contest

Age Divisions

  • Junior: 10-13 years of age as of January 1 of the current year
  • Senior: 14-18 years of age as of January 1 of the current year

Rules

  1. The contestants will be scored according to the points listed and described in the sample judge's scorecard.
  2. Each participant must present a demonstration on the preparation of an egg dish.
  3. The Champion exhibit of the senior age division will receive a $100 cash prize.
  4. The demonstration must include:
    • Information of eggs: nutritional value, preparation, and storage, functional properties, grading and sizing, versatility and economics of cooking with eggs.
    • Steps in preparation of the dish.
    • A finished omelet 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.
    • Judges will be served and will sample the finished product at the end of each demonstration. Paper plates and bowls and pastic utensils will be provided and these must be used when serving the judges. Contestants may not give anything to the judges except their recipe and a sample of their finished product.
  5. 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 specific length, two (2) points will be deducted from the total score.
  6. The contestant must have demonstrated the selected omelet recipe no less than six (6) times prior to the contest.
  7. At the time of the demonstration, 2 pages must be submitted.
    • One page includes a 1 paragraph write up including the following questions
      • Name, age, and county
      • How did you hear about this contest? (flyer, meeting, etc.)
      • What did you learn from this contest?
      • Would you do this contest again next year?
    • The second page includes your omelet recipe. The recipe includes the following parts:
      • Name of Recipe
      • List of Ingredients - listed in the order they are used in the instructions.
        • Measurements given in common fractions.
        • No abbreviations used.
      • Instructions for combining ingredients.
        • Clear instructions for every step of combining and cooking the ingredients.
        • Short, clear, concise sentences.
        • Correct food preparation terms to describe the combining and cooking process.
        • Size of pan stated.
        • Cooking time stated.
        • The number of servings and calories per serving.
  8. The omelet dish must contain 2 large eggs and up to 4 eggs.
  9. The omelet dish recipe may utilize prepared packages of food ingredients (i.e. grated cheese) or canned items (i.e., tomato paste).
  10. Each contestant will furnish a cooking pan/spray, food ingredients and whatever else is needed to make the omelet. A Hot Plate will be the only item provided.
  11. Posters are not required for the demonstration, but if a contestant wants to use a poster, an easel will not be provided. All parts of the demonstration must be the work of the contestant. Contestants may use notes or outlines to assist them, but reading from notes may hurt presentation scores.
  12. Each contestant is responsible for clean up after their demonstration.
  13. In case of a tie, the tie will be broken by the following methods IN ORDER:
    • Which contestant scored higher in presentation and skill
    • If they scored the same in presentation, then the winner will be chosen by who scored higher in the actual product and appeal of the product.

Scoring Criteria

Program Content: 35 points

  • Introduction (5) - Visual impact: introduction sparks interest, importance established, purpose outlined.
  • General Nutritional Information (10) - Accurate, complete, up-to-date, correct terminology: knowledge of nutrients in eggs, attention to balanced meals, health aspects, appropriate references.
  • Knowledge of Eggs (10) - Nutritional value, preparation and storage, functional properties in foods, grading and sizing, use in menu planning, appropriate references.
  • Summary of Main Points (5) - Unification of information with purposes, key points stressed.
  • Response to Judges' Questions (5)

Presentation: 35 points

  • Appearance (5) - Neatly and appropriately dressed, hair neat and restrained, hands and nails clean, no distracting jewelry.
  • Delivery (10) - Voice projection, interpretation of information, confidence and speaking ease avoidance of cliches, general effect on the audience.
  • 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.
  • Visuals (5) - Appropriate and useful to the effect of demonstration, neat, clean, visually appealing, easily read or seen.

The Product: 30 points

  • Sensory Appeal (10) - Appetizing appearance, aroma, flavor; a flavor that appeals to most people.
  • Reason for Selection (5) - Is dish economical, convenient, consider health aspects, a family favorite, for teens, etc.?
  • Health Aspects (5) - Is the dish appropriate nutritionally for the intended use and people served; is it exceptionally high in fat, calories, sodium, etc.?
  • Recipe/1-Page Write Up (10) - Correctly written, preparation time not excessive, ingredients available, and economical. Is this a recipe that would appeal to and be used by families of today?

Awards

The senior division champion will receive a $100 cash prize.

Speech Contest

Age Divisions

  • Junior: 10-13 years of age as of January 1 of the current year
  • Senior: 14-18 years of age as of January 1 of the current year

Rules

  1. This is an individual contest.
  2. Contestants must be enrolled in their county 4-H program.
  3. The subject must pertain to the poultry industry or be poultry-related (ex: poultry-related diseases, biosecurity, housing systems, etc.).
  4. No visual aids may be used.
  5. Contestants may use note cards. However, excessive use of the notecards may be counted against the contestant. This will be at the discretion of the judge(s). If note cards are used, it is preferred that they be 3" x 5" or 4" by 6".
  6. Contestants should introduce themselves at the beginning of the speech.
  7. Speech length: Junior division speeches should be 5-7 minutes in length. Senior division speeches should be 7-10 minutes in length. One (1) point will be deducted from the total score on each judge's score sheet for every minute (or fraction of a minute) over the allotted time and two (2) points per minute will be subtracted from each judges' scorecard for every minute under the allotted time.
  8. Contestants should cite their major references after the conclusion of their speech. This time will not be counted in the allotted time.
  9. Only the judge(s) may ask questions of the contestant in the contest. Questions will not be counted in the allotted time. Contestants should repeat the question then answer it. 

Scoring Criteria

Introduction: 10 points

  • Was the introduction creative and unique?
  • Did it indicate the direction of the speech?
  • Did it tell what the speech was about?

Organization: 20 points

  • Were the main points easy to follow?
  • Main points arranged in the best order?
  • Sentences short and easy to understand?

Content: 20 points

  • Was evidence used to improve the main points?
  • What did we learn?
  • Was enough information concerning the subject for the audience to understand your topic?
  • Was content appropriately related to the poultry industry? (5 points)
  • Correct and thoughtful information used (5 points)

Conclusion: 20 points

  • Did the speech end with a purpose?
  • Did the end summarize and wrap-up the speech?
  • Was the overall theme of the speech used in the conclusion?

Delivery: 30 points

  • Was the speaker appropriately dressed?
  • Was the speaker friendly, including all of the audience?
  • Were movements and gestures natural?
  • Did the speaker give appropriate voice control and articulation?

General: 15 points

  • Was the speech interesting?
  • Was the general theme used throughout?
  • Was the speech easy and natural for the speaker to present?
  • Did the speaker's facial expressions reflect the mood of the speech?
  • Were questions repeated?
  • Was credit given to its sources?

Awards

The senior division champion will receive a $50 cash prize.

For questions about this program or the information on this page, please contact:

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COORDINATOR: Sheila Purdum
EMAIL: spurdum2@unl.edu
PHONE: 402-472-6451