-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.
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
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.
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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