Monday, July 20, 2009- Contest 5-7 p.m., Awards Presented 7p.m.
(Livestock Pavilion)

ENTRY FORM TO PRINT

RULES

• “Hamburger” is defined as ground beef, in patty form, served on a bun
• Participants may add other spices, ingredients or garnishes to hamburger
• Each team will consist of a head cook assigned by participating team and up to two (2) assistant cooks. Team members must be at least 18 years of age
• Each team to prepare three (3) burgers for the judges.
• Burgers must b cooked to safe temperature (minimum-160 degrees F) This will be tested with a thermometer after burger is plated
• Teams will have 25 minutes to prepare their burger. Judges may be walking around during preparation. At the end of the 25 minutes, teams must submit their entry on a plate to the judges.
• All competition food must be inspected before cooking begins. Once inspected, no food may leave the cooking site.
• No tobacco
• All contestants must abide by food safety rules. All of these rules will be monitored closely.

a. Hands must be washed before and after handling raw patties or other ingredients.

b. Raw meat and other ingredients need to be kept separate, but in a container that allows the temperature to remain lower than 40 degrees F. (cooler with ice)

c. A hand washing station will be provided. All cooking utensils need to be kept clean. Any cooking utensil used on raw meat is solely restricted to raw meat.

d. Team will be provided on calibrated meat thermometer from the Kenton County Extension Office to check for doneness.

EACH TEAM IS PROVIDED:

• Buns for 3 burgers
• Table to work on
• Limited number of gas grills will be available-participants are encouraged to provide their own gas or charcoal grill, but must provide their own gas or charcoal and other needed itemsCalibrated meat thermometer
• Plates for finished burgers

TEAMS MUST PROVIDE:

• Ground beef for 3 burgers
• Other ingredients for hamburgers including spices and toppings
• Grilling utensils
• If cooking on charcoal grill, charcoal grill plus charcoal and other needed items

JUDGING CRITERIA:

• The judges decisions are final
• Burgers will be judged on the following criteria

1. Taste 20 points
2. Presentation 10 points
3. Creativity 10 points
4. Cooked to Safe Temperature 10 points

Total 50 points

• Prizes will be given to the teams based on total scores.
• Prizes will be announced the night of the contest.

HOW TO ENTER:

• Complete and return entry form to the Kenton County Extension Office by Monday, July 6th. Form can be mailed or faxed
• Teams will be informed of registration and competition times by July 14th.

Schedule will be as follows:
5:00-5:25 Cooking Time #1
5:30-5:55 Cooking Time #2
6:00-6:25 Cooking Time #3
7:00 Winners announced and awards presented.