Cochran Food Show Participant Guide

ndsilhan — Thu, 06 Oct 2011 13:56:28 +0000

Participant Guide for Cochran Food Show to held October 22nd at the Activity Bldg. in Morton starting at 3 p.m. as well as the 2012 DISTRICT 2 4‐H FOOD SHOW to be held at
Levelland High School 1400 Hickory (Alamo and Hickory) on November 5, 2011
INFORMATION AND GUIDELINES EDUCATIONAL OBJECTIVES:
4‐H members will:
* Select a wide variety of foods from My Plate and follow the principles of the
2010 Dietary Guidelines.
* Understand the principles of food and nutrition as they relate to health and
appearance.
* Develop an understanding of the social and cultural aspects of food.
* Acquire and demonstrate skills in planning, purchasing, storing, preparing
and serving tasty, attractive, nutritious and safe meals and snacks.
* Learn about vocational choices and career opportunities and preparation
related to food and nutrition.
* Share knowledge gained with others.
ELIGIBILITY:
Membership ‐ the contestant must be enrolled and actively participating as a 4‐H
member.
The 4‐H member must also be actively participating in a 4‐H Foods and Nutrition
Educational program.
Age ‐ Age will be based on 2011‐2012 4‐H year age requirements effective as of
September 1, 2011.
 Junior – 8 and in the 3rd grade, 9 & 10 as of August 31, 2011
Birth date is between September 1, 2000 – August 31, 2003
 Intermediate –11, 12, 13 as of August 31, 2011
Birth date is between September 1, 1997 – August 31, 2000
 Senior – 14‐18 as of August 31, 2010
Birth Date is between September 1, 1992 – August 31, 1997
CERTIFICATION:
An individual may participate in only one category at the District Food Show.
Only one individual can be certified by their County Extension Agent as the top
scoring individual in each of the four entry classes in the Junior, Intermediate,
and Senior Division of the County 4‐H Food Show for district participation. Each
participant must exhibit in the same entry class at the county and district level.
This is a total of twelve contestants from each county.
ALTERNATES:
An alternate is the second place individual in that particular category at
the County Food Show. For an alternate to participate in the District
Food Show, the Food Show Committee chairman must be notified by
November 3rd. Entry materials for alternates will be due at the District
Food Show by 8:00 a.m. the day before the District Show. Alternate
names will not be included in the Food Show Program. Substitutions
should be used only as a means of keeping a team active when members
have been forced to drop out for unexpected reasons (i.e. major illness,
death or other conflicts). All substitutions must be approved by the
county Extension agent in charge of the project area.
REQUIRED ENTRY FEE:
Each District 2 Food Show Participant will be required to pay a $10.00 entry fee.
This fee is transferable but is non‐refundable. Entry materials will be processed
according to 4‐H Connect contest procedures. Required Entry Fee: All entry
fees are due on 4‐H Connect by NOON on October 26, 2011. Please provide
county entry folders on October 28, 2011 by 9:00 AM. Individuals may pay by
credit card, e‐check or county 4‐H check. Make checks payable to:
Texas 4‐H Foundation‐ D‐2 Food Show and mail to:
Texas 4‐H Foundation
P.O. 11020
College Station, TX 77842‐1020
ENTRY CATEGORIES:
The decision as to whether a dish qualifies in a category will be left entirely to
the discretion of the County Extension Agent. Sauces, gravies and jellies are not
dishes unless served with something else.
FOR SENIORS:
‐ No oven baking is allowed in nutritious snacks category.
‐ Oven Baking Time of no more than 1 hour and 15 minutes is allowed in the
Main Dish, Fruit & Vegetable, and Bread & Cereal.
‐ Choose recipes that can be prepared within a continuous period of no more
than four hours.
FOR JUNIOR & INTERMEDIATE:
‐ Oven baking allowed in all categories
‐ No time limit on food preparation
MAIN DISH CATEGORY:
Foods classified as main dishes usually contain a meat or meat alternate such as
cheese, eggs, dry beans or peas, or peanut butter. They may also contain other
foods. Suggested dishes to enter in this category are:
Beef Dry beans Omelets
Veal Dry peas Meat salads
Pork Chowders Sandwiches
Variety meats Casseroles Soups
Poultry Meat loaves Textured vegetable protein
Eggs Meat, poultry, or fish pies Soybeans
Fish and shellfish Soufflés
FRUIT AND VEGETABLE CATEGORY:
Foods classified as side dishes are usually served along with a main dish or as
accompaniments to the main course. These are usually fruit or vegetable dishes.
Suggested dishes to enter in this category are:
Salads Vegetables casseroles
Cooked vegetables Fruit platters
Cooked fruits Combination vegetable dishes
Relish tray
BREAD AND CEREAL CATEGORY:
Suggested dishes to enter in this category are:
Quick breads Rice dishes
Yeast breads Pastas
Hot roll or bread mixes Other cooked cereal or grain dishes
(such as grits)
NUTRITIOUS SNACKS:
Snacks are defined as foods eaten in addition to or in lieu of a full meal (entree
and beverages). Suggested dishes to enter in this category are:
Milk drinks and floats Sandwiches
Fruit drinks Party foods
Dips and dippers Appetizers Fondue
Pudding Custards Nutritious Cookies
Note: This food category can be a major source of fat and calories. Encourage
contestants to select recipes that have a reasonable level of fat and calories. A
high calorie snack may not be appropriate.
FOR SENIORS ONLY, NO OVEN BAKING (microwave, convection
ovens, toaster or conventional)
FOOD PREPARATION:
ALL FOOD DISPLAYED MUST BE PREPARED PRIOR TO THE FOOD SHOW.
The Levelland High School Family & Consumer Sciences department will be
available for limited preparation, such as garnishing, warming, melting cheese,
etc. Food preparation will not be allowed. Contestants will be allowed into the
preparation room only at the time designated. All contestants must assume
possession of all food, garnishes, and preparation items at the registration
table and CANNOT be accompanied by anyone past this point!! All contestants
must do final preparation on their own entry and it must be done in the
preparation room! AGENTS, PLEASE INFORM ALL CONTESTANTS AND PARENTS
OF CONTESTANTS THAT NO ONE BUT CONTESTANTS WILL BE ALLOWED IN THE
PREPARATION ROOM AT DISTRICT FOOD SHOW. All contestants must do final
preparation on their own entry and this must be done in the preparation room.
The preparation room will be open from 9:00.m. until 12:30 p.m. Contestants
will be allowed in the preparation room no sooner than 15 MINUTES BEFORE
THEIR JUDGING time. Contestants must be at their judging room at least 5
MINUTES PRIOR TO JUDGING. If contestants are not present for their
designated time slot, they will be judged at the next available open slot.
DISPLAY, JUDGING AND SCORING:
Contestants will be judged on the basis of the enclosed score sheets for Senior,
Intermediate and Junior categories.
PLEASE NOTE: Contestants may exhibit only garnished dish and serving utensil.
(Judging is based on appearance of the entry and how well it is garnished.)
Contestants will be asked to remove any other materials from their display.
ONLY EDIBLE GARNISHES WILL BE ALLOWED.
The contestant will exhibit the food entered and be interviewed by a panel of
judges. JUNIOR AND INTERMEDIATE WILL HAVE A 4 MINUTE INTERVIEW.
IMPORTANT!!! AGENTS PLEASE INFORM ALL LEADERS AND PARENTS ‐
SENIORS WILL HAVE A 6 MINUTE INTERVIEW. Judges will be given four minutes
to score participants. The contestant will serve the judges a serving of the recipe
prepared when instructed. Use only serving dish and utensils necessary to serve
the dish prepared. Contestants must be able to carry THEIR entire entry
themselves from the preparation room to the judging room. No individual
place settings, tablecloths, placemats or table decorations will be allowed. A
tray may be used to get food to the judging area but will be removed before
judging. Your judging surface will be a student desk top.
NEW THIS YEAR for SENIOR 4‐H’ers: Senior Participants should prepare a three
minute oral presentation. In this time, they may introduce themselves and their
dish, and may describe briefly their inspiration in choosing that dish, or their
experience in the 4‐H Food and Nutrition Project. There will also be a 3 minute
time for questions by judges. During this time, they must also serve each judge a
sample of their dish.
FOR INTERMEDIATES: Intermediates should prepare a two minute oral
presentation. They may introduce themselves and their dish and be able to
discuss the basic food groups according to Choose My Plate, and key nutrients in
the dish they prepared. There will be a two minute time for questions by judges
related to food safety and project learning experiences.
FOR JUNIORS: Juniors will have a four minute interview. Judges will ask
questions related to Choose My Plate, the key nutrients, preparation steps and
food safety principles.
A tabulator in each judging room will immediately tabulate each contestant’s
score and present the first three placing’s to the judges’ panel for final approval
after everyone has been judged. Tabulated scores will then be ranked and
presented to the 4‐H Food Show Committee.
Upon completion of the interview, the contestant will leave the judging room
and position his/her food on display tables in the commons area. Only 24 inches
will be allowed for your food at the public viewing.
EDUCATIONAL EXHIBITS AND DISPLAYS:
Educational Exhibits/Displays/Demonstrations can be set up by any 4‐H’er,
whether participating in the food show or not. These can be group projects or
county entries. You must submit applications by 9:00 a.m. on Friday, October
28th. Each exhibitor/group/county must provide a table or easel. (Card tables
will work great for an individual display.) Please pick these exhibits up after the
awards program of the Food Show. These will not be judged.
COMMUNITY SERVICE ACTIVITY:
A District Community Service Activity will take place during the District Food
Show to benefit Ronald McDonald House. If your 4‐H’ers wants to participate,
please bring canned food items or snack pack individual food items with pop top
lids such as fruits, meat products, puddings, etc.
IMPORTANT INFORMATION:
 NO TASTING BY THE JUDGES WILL BE ALLOWEDAT THE DISTRICT 2 4‐H FOOD
SHOW. The score sheet has been changed accordingly.
 Awards assembly will be conducted at 1:00 p.m. in the Commons Area of
Levelland High School.
 Juniors and Intermediates will be allowed oven baking in all categories and
there is no time limit for food preparation for those age groups.
 Other cooked cereal or grain dishes (grits, etc.) has been added to Bread and
Cereal category.
 NO beer, wine, or alcohol may be used in any recipe.
 Due to food recalls this past year, more food cooking temperatures and food
 safety knowledge will be required of participants.
 A DISTRICT FOOD SHOW RECIPE BOOKLET WILL BE SOLD at $5.00 per booklet.
 Canned goods donated to the Ronald McDonald House for a district‐wide
Community Service activity will be collected.
DISTRICT 2 4‐H FOOD SHOW
Educational Exhibits/Displays/Demonstrations
(No limit for number of county entries)
NAME OR NAMES OF 4‐H MEMBERS PROVIDING EXHIBIT/DISPLAY:
___________________________________________________
___________________________________________________
TITLE OF EXHIBIT/DISPLAY: (Exhibitor must provide own table or easel!)
_______________________________________________________________
Agent Signature: ____________________________________________
County: ______________________________
Please pick these up after the food show awards
DUE October 28, 2011