2018 DISTRICT 9 4-H FOOD SHOW RULES, FORMS& SCORECARD

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2018 DISTRICT 9 4-H FOOD SHOW RULES, FORMS & SCORECARDContest Date:Friday, May 4Registration Deadline: Wednesday, April 4 via 4-H ConnectDistrict 9 4-H Food Show paperwork will be processed Online. Participants will upload their requiredpaperwork at the same time they register through 4-H Connect for Big Time in D9 Food Show Competition.The following documents are in pdf format. Fill them out and SAVE them to your hard drive. Combine therecipe and the project experiences pages into ONE FILE. Upload this file when registering for the District 9 4H Food Show on 4-H Connect.SCHEDULE Each participant will be assigned a Judging Time before arrival to the contest.Please check the District 9 4-H Website after April 27, 2018 for listing of judging times food-show/Please do not arrive no more than 20 minutes prior to your judging time due to space limitations.Judges will interview contestants in 15 minute intervals: 4 minutes for oral presentation, 4 minutesfor interview by judges and 1 minute for serving of dish. There are 6 minutes betweencontestants.ENTRY DIVISIONS - Counties may send their top 3 participants per age and category divisionto District. Juniors - Grades 3rd (and at least 8 years old), 4th and 5th as of August 31, 2017 Intermediate - Grades 6th, 7th, and 8th as of August 31, 2017 Seniors - Grades 9th, 10th, 11th, 12th as of August 31, 20171

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2018 4-H State Food ShowFRESH FROM THE FARMThe theme for the 2018 Food Show is “Fresh from the Farm.” This theme will allow participants theopportunity to explore many aspects of food processing, physical activity, and the value ofagriculture. Another aspect to consider is the importance of family and working together. In addition, 4H members can discuss the growing season their dish is associated with: late spring and early summer,high summer, and early fall. In addition, 4-H members might consider discussing where the ingredientsfor their dish were grown, whether locally or otherwise.Fresh from the Farm is a theme intended to help 4-H members increase their knowledge of where foodoriginates and the importance of agriculture and farming. However, in NO WAY is the goal of thistheme to imply that foods sold or harvested from the farm are more nutritious than foods which arepurchased from the local grocery store. In addition, please be clear, that foods purchased from thegrocery store (not just foods purchased from a farmer’s market or harvested from a garden) are fine touse in your food show recipeNote: This is a good opportunity to learn preservation methods in your food and nutrition project. Some homepreserved foods will not qualify as a food show entry (such as strawberry jam); however, utilizing or incorporatinga preserved ingredient into a food show recipe would be allowable.Objectives Practice and know recommended food preparation skills including food safety.Understand the connection of recipe to MyPlate food category.Learn the nutrients in your dish and food category and the health benefits they provide to yourbody.3

My Platehttp://www.choosemyplate.gov/STUDY RESOURCESFood Safety http://www.fightbac.org/Dietary Guidelines for ration Principles & Function of dients.pdfTexas A&M AgriLife Extension Service: Nutrient Needs at a eeds-at-a-glance-E-589.pdfTexas A&M AgriLife Extension Service: Nutrient Needs at a Glance (kid ads/Nutritional-Concepts.pdfTHEME RESOURCESBeef from Farm to b69fe-7041-4f50-9dd0d098f11d1f13/Beef from Farm to Table.pdf?MOD AJPERESProduce: Selecting and Serving it sumers/ucm114299.htmRaw Produce Selecting and Serving it illnesscontaminants/ucm174142.pdfHealth and Wellness Resource Guide for Fruits & iles/pdf/PBH Health Wellness Resource Guide 1475180337.pdf“The Garden Grocery: Food Safety & Selection at the Farmer’s Market” etypowerpoint-2016.pptx“The Garden Grocery: Food Safety & Selection at the Farmer’s Market” E RESOURCEDinner Tonight: Texas A&M AgriLife Extensionhttp://dinnertonight.tamu.edu/recipes/4

RECIPE SELECTIONFour entry categories allow for presentation of a variety of foods in the Food Show. The categoriesalso provide an opportunity for contestants to exhibit a variety of food presentation principles.Many recipes can be entered in more than one category. Participants should consult with the websitehttp://www.choosemyplate.gov/ when selecting a recipe category. All four food categories may useovens during food preparation. However, oven time is limited to 75 minutes in all categories. Protein - All foods made from meat, poultry, seafood, beans and peas, eggs, processed soyproducts, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas arealso part of the Vegetable Group.o EX: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanutbutter. Fruit and Vegetable - Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruitsmay be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Any vegetable or100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw orcooked; 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 andvegetables) Grains - Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is agrain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grainproducts. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole grainscontain 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 foodgroup. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk thatretain their calcium content are part of the group. Foods made from milk that have little to nocalcium, such as cream cheese, cream, and butter, are not. Calcium-fortified soymilk (soybeverage) is also part of the Dairy Group.o EX: Dishes selected must contain a minimum of a half serving of dairy per serving(macaroni and cheese, drinks, custards, cheese logs, etc.)Ingredients No alcohol or alcohol-containing ingredients can be used.5

RECIPE SUBMISSION CHECKLISTTips for SuccessI.II.Does Your Recipe Have All of These Parts?a. Name of Recipeb.Complete list of ingredientsSize cans, number of packages, cans, etc. givenEX: 10 oz box chopped frozen spinach NOTSpinach, box of spinach or frozen spinachc.Description for combining all ingredientsYesNoList of Ingredientsa. Ingredients are listed in order in whichthey are usedb.Ingredients listed as they are measured,i.e. the word describing is in the correctplace. EX: ¼ cup chopped onion, not ¼cup onion chopped.EX: 1 green pepper, chopped, not 1 choppedgreen pepperIII.c.Measurements given in common fractionsi.e. ¼ cup, 2 tablespoons, 1 teaspoond.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 descriptionof ingredients, i.e. low-fat, packed in syrup, reducedfat, etc.DirectionsI have .a.Used clear instructions for every step of combiningand cooking the ingredientsb.Used short, clear sentencesc.Used the correct wording to describecombining and cooking processesd.Stated the size of pane.Given temperature and cooking timesf.Included the number of servings orhow much the recipe would make6

RECIPE EXAMPLE4-H Shamrock Salad6-ounce package lime gelatin2 cups boiling water1 cup lemon-lime soda8-ounce package cream cheese, softened½ teaspoon vanilla½ teaspoon lime juice6-ounce can mandarin oranges, drained8-ounce can pineapple tidbits, drained2 cups green grapes, halved, seeded(not just 1 package lime gelatin)(not just 1package/what kind)Low fat, Fat free, etc.)(always include size)(not just grapes also color/kind)Red, concord, green)2 cups chopped celery(not 2 cups celery chopped – you mustchop the celery to measure it, sochopped must be written first)½ cup chopped pecans(are you measuring the pecans beforeor after chopping? The way it is writtenhere indicates chopping first)8-ounce carton frozen low-fat whippedTopping, thawed3-ounce package lime gelatin1 ½ cups boiling water(indicate low-fat, fat-free, etc.)Dissolve the 6-ounce package lime gelatin in 2 cups boiling water. Stir in 1 cup lemon-lime soda. Combinethis with cream cheese, vanilla, and lime juice in blender, and process until smooth. Pour blended mixtureinto bowl. Stir in all fruit, celery and pecans. Fold in three-fourths carton whipped topping. Pour into13x9x2 inch pan. (Note size of pan is listed) Chill until firm; then cut whole pan into 8 equal sized portions.In order to make the 4-H Shamrock gelatin jigglers, dissolve the 3-ounce package lime gelatin in 1 ½cups boiling water. Pour into shallow pan, 24x16x1 inches. Chill until set. Cookie cut the jiggler gelatininto 4-H Shamrock shapes. Serve salad squares on lettuce-lined plate. Top with 4-H Shamrocks. Garnishwith remaining whipped topping. Chill until serving time. May add other garnishes to serving try forcolor variety. Yield 8 ½ cup servings. (Note number of servings is listed.)7

RECIPE PRESENTATION AND JUDGING1. Introduction/PresentationEach contestant will start with a maximum four-minute presentation to introduce themselves andtheir dish. You should describe your inspiration in choosing your recipe and how it relates to thetheme, Fresh from the Farm.2. Question and AnswerJudges will have the opportunity for a four-minute interview asking questions applicable to theattached scorecard. It includes but is not limited to basic nutrition, food safety and preparation aswell as project experiences. Being familiar with the information from the recommended studyresources in the Guidelines will improve your interview success.3. ServingAt the conclusion of the question and answer period you will have one-minute to serve thejudges 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 tothe judges.The food should be presented in a serving dish with a serving utensil. The dish should be presented tothe judges as if it were about to be placed on a table for a family dinner. In some instances, it is notnecessary to present to the judges the entire recipe. For example, if a recipe makes two loaves ofbread, only one loaf needs to be presented for judging. Serve judges only a small portion of food usingthe paper products provided by the judging supervisor. You will serve one serving to the judgingpanel, not a serving to each individual judge.You may also bring your own serving tray, if desired.Fancy or elaborate placemats, linens, centerpieces, candles, etc., are not to be included with the dish asit is presented for judging interviews. Contestants should use only serving dishes and utensilsappropriate and necessary to present and serve the dish to be judged. As stated earlier in theguidelines, only edible garnishes are allowed with the food show entry. Agents and leaders areencouraged to use discretion regarding this matter when counseling 4-H participants, members orcontestants for the state show.11

TEXAS 4-H FOOD SHOWSCORECARDCONTESTANT NAME:COUNTY: DISTRICT:ENTRY CATEGORY:ProteinAGE DIVISION:Fruits & ntsI. PRESENTATIONIs theme represented in this entry?5‐4321(5)Knowledge of MyPlate: Food group -32-1(10)10‐87-65-32-1(10)individual ingredients, serving amount neededfrom each group daily; food group that dish fallsinto; knowledge of personal healthy lifestyleschoices based on dietary guidelinesNutrition Knowledge:Contestant understands what thisdish contributes to the dietFood Preparation:Knows the key steps in preparation of foodand function of ingredientsFood Safety Concerns & Practices:Knows food safety concerns in preparationand storage of dishII. INTERVIEW(category specific questions)Knowledge of MyPlate10‐87‐65‐32‐1(10)Nutrition Knowledge10‐87‐65‐32‐1(10)Food Preparation10‐87‐65‐32‐1(10)Food Safety5-4321(5)4-H Food & Nutrition ProjectActivitiesIII. FOOD EVALUATION5-4321(5)Food 5)Appearance of food (texture, uniformity);garnishingIV. EFFECTIVENESS OFCOMMUNICATIONVoice, poise, personal appearanceV. PAPERWORKSummary of project experiences

ADDITIONAL COMMENTS:Revised 8/2016ADDITIONAL DEDUCTIONS:FINAL SCORE:TOTAL POINTS:

Name:Age Division:Select a category:County Name:2017-18 Food & Nutrition Project ExperiencesLimit to current year's experiences in 250 words or less.

Name:Age Division:Select a category:County Name:Name of Recipe

Some home preserved foods will not qualify as a food show entry (such as strawberry jam); however, utilizing or incorporating a preserved ingredient into a food show recipe would be allowable. Objectives Practice and know recommended food preparation skills including food safety. Understand the connection of recipe to MyPlate food category.

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