County Food Show
March
21st @ 4 pm
Location:
St Ann’s Church, Kaufman
CONTEST INFORMATION
Schedule. The
following schedule applies to all contestants, helpers, and judges. Times
are subject to change.
Information letter can be viewed by tapping this link
Information letter can be viewed by tapping this link
Sign up deadline March 19th on Google Forms
https://goo.gl/forms/msDIHuRbFKdHL1pY2
https://goo.gl/forms/msDIHuRbFKdHL1pY2
Check-in &
Orientation
|
4 p.m.
|
Awards
|
Conclusion of
contest
|
Contestants will check in to the designated holding room and
place his/her dish in the assigned location. After check-in, only
contestants and contest officials are allowed in the holding room.
Contestants will be divided and seated by age divisions and food show
categories. After checking in, contestants will sit at their designated
seat and await further instructions from contest officials. After all
judging has completed and prior to the awards ceremony, spectators will be allowed
back in to the holding room.
Registration. Each
participating member is required to register on Google Forms. Registration will
open on March 8 and close on March 19th, 2019. Participants will email his/her
summary of food project experiences and recipe at the time of registration on
the google form. If no summary is included,
then the entry is void. The summary of experiences as well as the recipe
will be judged, so please make sure your information is well-written, complete
and accurate.
Participation. Participants
must be active 4-H members enrolled in a Texas 4-H and Youth Development county
program in District IV. Members will be allowed to enter both the food
show and food challenge contests.
Age. Age
divisions are determined by a participant’s grade as of September 1 of the
current 4-H year. Age divisions for this contest are:
Clover Kids – Age 5 to 8
yrs in 2nd Grade Junior
– Grades 3,4,5
Intermediate – Grades 6,7,8 Senior
– Grades 9,10,11,12
For District - Entries per
county. Each county may have one member per food category
per age division. The first placed individual in each senior
category will qualify for state. Only entries competing in county will advance
to district.
Theme. The
theme for this year’s district Food Show is “Restaurant Re-Creations”.
“Restaurant Re-Creations” is a theme intended to help 4-H members
increase their knowledge of where food originates and the importance of
agriculture and farming.
Contest
categories/divisions. The four contest categories listed and defined
below are:
·
Main Dish: Food classified as main
dish usually contain a meat or meat alternate such as cheese, eggs, dry beans
or peas, and peanut butter. They also may contain other foods.
Dishes may include beef, veal, pork, variety meats, poultry, eggs, fish and
shellfish. Other possible dishes include meat loaves, souffles, omelets,
soups and chowders.
·
Fruit & Vegetable: Side
dishes are foods that are usually served along with a main dish or as
accompaniments to the main course. Foods in this category should be those
in which the main ingredients is a fruit or a vegetable. Suggested dishes
may include salads, cooked vegetables, cooked fruit, and combination vegetable
dis
·
Breads & Cereals:
The foods in this category should contain foods made from wheat, oats, rice,
rye, barley, millet, quinoa and/or corn. Examples of entries for this
category include quick breads such as muffins and biscuits, yeast breads,
oatmeal, and pasta.
·
Nutritious Snacks: For
this category, look for recipes high in nutrients which provide lasting energy
to sustain an individual between meals. Examples of nutritious snacks
include: red pepper hummus, oven roasted chickpeas, or oatmeal energy balls.
·
Judging for Junior,
Intermediate, and Senior Divisions.
Introduction/Presentation
Each contestant will
start with a maximum four-minute presentation to
introduce themselves and their dish. You should describe your inspiration in
choosing your recipe and how it relates to the theme, “Restaurant
Re-Creations”.
Question and Answer
Judges will have the
opportunity for a four-minute interview asking
questions applicable to the attached scorecard. It includes but is not limited
to basic nutrition, food safety and preparation as well as project experiences.
Being familiar with the information from the recommended study resources in the
Guidelines will improve your interview success. D4-Food-Show-Sample-Questions
At the conclusion of the
question and answer period you will have one-minute to serve the
judges a portion of your dish. This will allow judges to visually
evaluate the dish you have prepared. Contestants are encouraged to
practice proper food handling techniques when presenting food to the judges.
Judging for Clover Kid Divisions
Each Contestants will start by introducing themselves and their
dish. Tell the judges why you choose the
recipe.
At
the conclusion of the interview, clover kids will serve one serving to the
judges.
The food should be
presented in a serving dish with a serving utensil. The dish should be
presented to the judges as if it were about to be placed on a table for a
family dinner. In some instances, it is not necessary to present to the judges
the entire recipe. For example, if a recipe makes two loaves of bread,
only one loaf needs to be presented for judging. Serve judges only a
small portion of food using the paper products provided or contestants may
bring their own serving dishes. You will serve one serving to
the judging panel, not a serving to each individual judge.
Fancy or elaborate placemats, linens, centerpieces, candles,
etc., are not to be included with the dish as it is presented for judging
interviews. Contestants should use only serving dishes and utensils
appropriate and necessary to present and serve the dish to be judged.
You may bring your own serving tray if desired.
Other.
1. Only
edible garnishes (listed in the recipe) are allowed with the food show entry.
2. Contestants
are encouraged to wear clothing consistent with professional and safe food
handling practices.
3. No
alcohol or alcohol-containing ingredients may be used.
4. Due to
food safety concerns, the judges will not taste the entries.
5. Food
Show Questions – The attached questions are to be used simply as a guideline
for all age groups. The judges are not required to stick to this set of
questions nor will participants necessarily be asked any of the listed
questions. It is best for the 4-Hers to know the steps necessary to prepare
their dishes, the nutrient content of their dish and possible recipe substitutions.
6. There
will not be a microwave, oven, stove, etc. available in the holding area for
heating food.
Resources.
State Rules: https://texas4-h.tamu.edu/wp-content/uploads/2019-Food-Show-Rules-and-Guidelines_8.27.18.pdf
No comments:
Post a Comment