District 4-H Food Show Information

Food Show

March 31

$10.00

CONTEST INFORMATION

Schedule.  The following schedule applies to all contestants, helpers, and judges.

Check-in	TBD
Orientation	TBD
Contest	Conclusion of orientation
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 4-H Connect and pay the district $10.00 contest registration fee. Registration will open on February 10, 2017 and close at midnight March 10, 2017. Participants will upload and/or submit his/her summary of food project experiences and recipe on 4-H Connect at the time of registration.  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:

Junior	grades 3, 4, 5
Intermediate	grades 6, 7, 8
Senior	grades 9, 10, 11, 12

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.

Theme.  The theme for this year’s district Food Show is “Family Favorites”.  “Family Favorites” can be any dish that families enjoy made in a more healthy way.

Contest categories/divisions. The four contest categories listed and defined below are:

• 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.

Example: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut butter.

• Fruit & 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.

Example: 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.

Example: 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.

Example: Dishes selected must contain a minimum of a half serving of dairy per serving (macaroni and cheese, drinks, custards, cheese logs, etc.

Volunteers. Each county will secure 2 confirmed judges and/or volunteers and submit names as part of 4-H Connect registration. In addition to judging, volunteers are also needed to assist with registration, help in the preparation room, and serve as superintendents and runners.

Judging.

Introduction/Presentation

Each contestant will start with a maximum three-minute presentation to introduce themselves and their dish. You should describe your inspiration in choosing your recipe and how it relates to the theme.

Question and Answer

Judges will have the opportunity for a five-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.

Serving

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.

Other.

1. No alcohol or alcohol-containing ingredients may be used.
2. Due to food safety issues, the judges will not taste the entries.
3. 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.
4. There will not be a microwave oven, electrical outlets, etc. available in the holding area.

Awards. The top five high scoring individuals in each age division and food show category will be recognized with awards.

Participants with disabilities.  If you need any type of accommodation to participate in this program or have questions about the physical access provided, please contact Derrick Bruton at 972-952-9264 or d-bruton@tamu.edu at least 2 weeks prior to the program or note such needs when registering on 4-H Connect.