4-H Events and Activities

Thursday, December 20, 2012

2013 County Food Project Workshop and Show

           -The Workshop
When:  January 5th, 2013   Time: 9:00-12:00pm

 The workshop this year will focus on fun and testing your skills.  We will start with knowing “Your Plate” then move into “Testing Your Kitchen Skills” and onto the “World of the Mini Pizza”!!  Come and have fun learning some new and fun ways to cook at home or with your friends.
You will need to bring an apron if you have one (to keep your clothes clean) and a smile.

            -What is the Food Show
Kaufman County 4-H 2013 Food Show 



  • To realize the importance of nutrition in one’s daily diet
  • Practice recommended food preparation skills including food safety
  • To emphasize the need to conserve nutrients through proper food preparation
  • To develop skills in meal management practices
  • To create consumer awareness in purchasing food products and food safety
  • To encourage the use of locally grown, produced, or made in Hawaii food products
  • To provide an opportunity for 4-H members to demonstrate their knowledge and skills
  •  Understand connection of foods to holidays, while also learning about how to make them healthier thru substitutions or limiting to healthy portions
  •  Learn the nutrients in your dish and the health benefits they provide to your body
      THIS YEAR’S THEME - The theme for the 2013 Food Show is “Healthy Holidays.” This gives you an opportunity to pick your favorite holiday – think of foods typically served during that holiday – and improve on a recipe to make it healthier. Good luck and enjoy!

ENTRY FORMS ARE BEING SENT OUT ON THE 4H CONNECT EMAIL SYSTEM AND POSTED ON THE 4H CONNECT PAGE WHERE YOU CAN USUALLY FIND THE NEWSLETTERS.

           -Different Classes to Show off Your Talents
RECIPE CATEGORIES

The recipes submitted should reflect this year’s theme, Healthy Holidays. Also, the four food categories now align with MyPlate: protein, fruits and vegetables, grains and dairy.
Protein - All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are
also part of the Vegetable Group.   o EX: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut butter.

Fruit and Vegetable - Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into 5 subgroups, based on their nutrient content.  o EX: Dishes that accompany a main dish (salads, relish trays, cooked fruits and vegetables)

Grains - Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a
grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain
products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole grains
contain the entire grain kernel the bran, germ, and endosperm.  o EX: Quick, yeast, bread mixes, rice, pasta

Dairy - All fluid milk products and many foods made from milk are considered part of this food
group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain their calcium content are part of the group. Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group.  o EX: Dishes selected must contain a minimum of a half serving of dairy (macaroni and cheese, drinks, custards, cheese logs, etc.)

WHO CAN PARTICIPATE? DIVISIONS**
All participants must be registered as a 4-H member with the Kaufman County 4-H Program.
Senior Division (14 – 18 year olds)
Intermediate Division (11 – 13 year olds)
Junior Division (8 years old and in 3rd grade – 10 year olds)
Cloverbud Division (5 – 8 year olds in second grade)
**Age as of August 31st, 2012

AWARDS AND RECOGNITION
All Junior, Intermediate, and Senior participants are eligible for the following awards:  (Food Show registration forms and youth enrollment forms must have been submitted by the due date.)
Individual Entry Ribbons – All Junior, Intermediate, and Senior participants who submit an entry will receive a flat 2 inch x 8 inch blue, red or white ribbon.  The score will be based on total points received from three judges.  There are 500 points possible per judge.  All Cloverbud participants will receive positive comments on their accomplishments and a flat 2 inch x 8 inch green participatory ribbon.  They will not be judged by a score.

DEADLINES
All registration and entry forms, e-mail and hard copy of recipes, and payments listed below are due by Friday, December 28th, 2012, to the Extension Office.  Entries will be accepted by e-mail, fax, or by mail if postmarked by the above date.



Food Safety   http://www.fightbac.org/
Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance
American Diabetes Association: Holiday Meal Planning
University of Illinois Extension : Modifying Recipes for Better Health
American Heart Association: Nutrition Center – Healthy Cooking
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/He
American Heart Association: Smart Substitutions
Dietary Guidelines for Americans 2010 

            -Completing and Improving Application
Food Show Forms
If needed, please call the Kaufman County Extension Office at 972-932-9069 for additional forms.  All forms must be submitted to either the Kaufman County Extension Offices on or before Friday, December 28, 2012.  (The Extension Office have various office hours.  Please call ahead to ensure someone is there to accept your entry forms or if you have any questions about submitting the forms. You may also email them to Carrie Sharp, 4-H and Youth Development at cl-sharp@tamu.edu)
Individual Entry Food Show Forms–  Please answer only in the space provided on the form and do not add additional pages.
Cloverbud participants will submit the Cloverbud Entry Form with the class and recipe attached only.  The rest of the form does not need to be filled in.
 
           -The Recipe
RECIPE CHECKLIST
It is strongly urged that 4-Hers choose recipes that are relatively simple (i.e. less than 7 ingredients, 1 dish meals, etc.). For Seniors who qualify for State Food Show, all four categories may use ovens during food preparation. However, oven time is limited to 75 minutes in all categories.
Contestants are encouraged to select recipes that follow sound dietary practices. Participants should consult with the website http://www.choosemyplate.gov when selecting a recipe category.
Tips for Success
I. Does Your Recipe Have All of These Parts?                                        Yes                  No

            a. Name of Recipe                                                                 _______            ______
b. Complete list of ingredients                                                _______            ______
Size cans, packages, cans, etc. given
EX: 10 oz box chopped frozen spinach NOT
Spinach, box of spinach or frozen spinach
            c. Description for combining all ingredients                             _______            ______

II. List of Ingredients

            a. Ingredients are listed in order in whichthey are used              _______            ______
            b. Ingredients listed as they are measured,
            i.e. the word describing is in the correct
            place. EX: ¼ cup chopped onion, not ¼
            cup onion chopped.
            EX: 1 green pepper, chopped, not 1 chopped                         _______            ______
            green pepper
            c. Measurements given in common fractions                           _______            ______
            i.e. ¼ cup, 2 tablespoons, 1 teaspoon
            d. All measurements are spelled out, not abbreviated.
            EX: cup, teaspoon, tablespoon, size can, etc.                         _______            ______
            (i.e. 4-ounce can)
            e. Avoid brand names. Include complete description
            of ingredients, i.e. low-fat, packed in syrup, reduced               _______            ______
            fat, etc.

III. Directions

I have……….
            a. Used clear instructions for every step of combining             _______            ______
            and cooking the ingredients
            b. Used short, clear sentences                                                _______            ______
            c. Used the correct word to describe combining
            and cooking processes                                                          _______            ______
            d. Stated the size of pan                                                        _______            ______
            e. Give temperature and cooking time                                     _______            ______
            f. Included the number of serving or how                                 _______            ______
            Much the recipe would make

Recipe Example
4-H Shamrock Salad

6 ounce package lime gelatin                                     (not just 1 package lime gelatin)
2 cups boiling water
1 cup lemon-lime soda
8-ounce package cream cheese, softened    (not just 1package/what kind?
Low fat, Fat free, etc.)
½ teaspoon vanilla
½ teaspoon lime juice
6-ounce can mandarin oranges, drained                    (always include size)
8-ounce can pineapple tidbits, drained
2 cups green grapes, halved, seeded                         (not just grapes also color/kind?
Red, concord, green)
2 cups chopped celery                                               (not 2 cups celery chopped – you must
chop the celery to measure it, so
chopped must be written first)
½ cup chopped pecans                                              (are you measuring the pecans before
or after chopping? The way it is written
here indicates chopping first)
8 ounce carton frozen low-fat whipped
Topping, thawed                                                         (indicate low-fat, fat-free, etc.)
3-ounce package lime gelatin
1 ½ cups boiling water

Dissolve the 6-ouce package lime gelatin in 2 cups boiling water. Stir in 1 cup lemon-lime soda. Combine this with cream cheese, vanilla, and lime juice in blender, and process until smooth. Pour blended mixture into bowl. Stir in all fruit, celery and pecans. Fold in three-fourths carton whipped topping. Pour into 13x9x2 inch pan. (Note size of pan is listed) Chill until firm; then cut whole pan into 8 equal sized portions.

To make the 4-H Shamrock gelatin jigglers, dissolve the 3-ounce package lime gelatin in 1 ½ cups boiling water. Pour into shallow pan, 24x16x1 inches. Chill until set. Cookie cut the jiggler gelatin into 4-H Shamrock shapes. Serve salad squares on lettuce-lined plate. Top with 4-H Shamrocks. Garnish with remaining whipped topping. Chill until serving time. May add other garnishes to serving try for color variety.  Yield 8 ½ cup servings. (note number of servings is listed)
           -The Interview
RECIPE PRESENTATION AND JUDGING

Contestants will be interviewed in a room near the kitchen. The Preparation Center Supervisor will
inform each contestant when and where to take his/her dish to be judged The order in which each district will be judged has been randomly selected and is included in this document.

1. Introduction/Presentation
Each contestant will start with a maximum two-minute presentation to introduce themselves and
their dish, and may describe briefly their inspiration in choosing that dish, or their experience in 4-
H and the Food and Nutrition Project.  This is your chance to SHINE!!! So… PRACTICE, PRACTICE, PRACTICE….

2. Question and Answer
Judges will have the opportunity to spend up to five additional minutes asking questions applicable to the attached scorecard. It includes but is not limited to basic nutrition, food safety, preparation and project experiences.

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. Participants will also be expected to know all information listed on their Food Show paperwork. Judges will have an additional 5 minutes to ask questions. At the conclusion of the question & answer period, you will serve the judges a portion of your dish.

3. Serving

At the conclusion of the question and answer period you will have one minute to serve the judges
a portion of your dish. Their dish should be presented in a serving dish, or if appropriate, the dish in which the food was cooked or baked.  The single serving will be served on a small dish (appropriate to the food), it may be garnished with edible items and you may include an eating utensil (i.e. fork, spoon, etc.).
This will allow them to visually evaluate the dish you have prepared.  Due to food safety issues, the judges may not taste the entries.  Contestants are encouraged to practice proper food handling techniques when presenting food to the judges. 

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. Serving trays will be provided if needed.

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. Agents and leaders are encouraged to use discretion regarding this manner when counseling 4-H participants, members or contestants for the state show.

DISTRICT IV and COUNTY 4-H FOOD SHOW
JUDGES’ QUESTIONS

Note: These questions are to be used simply as a guideline for all age groups. The judges are not required to stick to this set of question 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. Participants will also be expected to know all information listed on their Food Show paperwork.

Cloverbud Questions:
1. What is the main ingredients in your dish?
2. How did you make your dish?
3. What are some of the things you learned (or did) in your foods and nutrition project?

Junior Questions:
1. What are the food groups included in “MyPlate”? How many servings do you need from each food group in MyPlate?
2. What are the key nutrients you would get from your recipe? Why do you need these nutrients?
3. What are the preparation steps in your recipe and why are they important?
4. What changes have you made in your diet as a result of what you have learned in your foods and nutrition project?
5. What are some of the things you learned (or did) in your foods and nutrition project?

Intermediate Questions:
Questions 1 – 5 above plus:
6. Give one example of a food from each MyPlate group and a key nutrient found in that food group.
7. Other than MyPlate, what should you consider when planning a meal?
8. What was the one thing you learned in your foods and nutrition project that you thought was most important?

Suggestions for Senior Participants: Questions 1-8 above plus:
9. What preparation principle(s) did you use or what critical step(s) did you take in preparing your dish?
10. What are the functions of the various ingredients in your dish?
11. What ingredient substitutions did you make, if any? What substitutions could you have made?
12. Explain the nutrients and nutrient functions as they relate to the food groups and your dish.
13. What is the relationship of your dish to the Dietary Guidelines?
14. What is the approximate calorie content for a serving of your dish?
15. Explain your food safety concerns during the purchasing, preparing, serving and storing of the entry dish.
16. What menu ideas would complement your dish?



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