2017DISTRICT94-HFOODSHOW

RULES &GUIDELINES

DATES

Sunday, April 16, 2017

  • Deadline to Register for District 9 4-H Food Show on 4-H Connect

Monday, April 17, 2017

  • Deadline to submit District 9 4-H Food Show Entry Form to County Extension Office

Tuesday, April 18, 2017

  • Deadline for County Extension Office to submit District 9 4-H Food Show Entry Form to

Friday, April 28, 2017

  • District 9 4-H Food Show Judging Schedule Posted

SCHEDULE

  • Eachparticipant willbeassignedaJudgingTimebeforearrivaltothecontest.
  • Pleasecheck theDistrict94-HWebsiteafterApril28, 2017forjudging schedule.
  • Pleasedonotarrivemorethan20minutespriortoyourjudgingtimeduetospacelimitations.

THEME–Family Favorites

This theme will allow participants the opportunity to explore many aspects of food preparation, food safety, creative recipes and more! Concentrate on foods that are family favorites, with the emphasis of the importance of family mealtime. Research consistently shows that regular family meals are linked to: higher grades for children, higher self-esteem, healthier eating habits and healthier weights.

OBJECTIVES

•Practiceand know recommended food preparationskillsincludingfoodsafety.

•Understand connection of recipe to MyPlate food category.

•Learnthenutrientsinyourdishandfood category and thehealthbenefits theyprovidetoyourbody.

ENTRYDIVISIONS

Countiesmay sendunlimited number of participantsperageandcategorydivision.

•Juniors - Grades 3rd (and at least 8 years old), 4th and 5thas of August 31, 2016

•Intermediate - Grades 6th, 7th, and 8thasof August 31,2016

•Seniors - Grades 9th, 10th, 11th, 12thasof August 31,2016

RECIPE SELECTION

Fourentrycategoriesallowforpresentationof avarietyoffoodsintheFoodShow. Thecategories alsoprovideanopportunityforcontestantstoexhibit avarietyof foodpresentationprinciples.

Many recipes canbeenteredinmorethanonecategory.Participantsshouldconsultwiththewebsite useovens duringfoodpreparation.However, oventimeislimitedto75minutesinallcategories.

•Protein-All foods madefrommeat, poultry, seafood,beansandpeas, eggs,processedsoyproducts,nuts, andseedsareconsideredpart of theProteinFoods Group.Beansandpeasarealsopartof theVegetableGroup.

•EX: Dishes that containmeat ormeatalternativesuchas eggs,dry beans,peas orpeanutbutter.

•FruitandVegetable-Any fruit or100%fruitjuicecountsaspart of theFruitGroup. Fruitsmay befresh, canned,frozen,ordried, andmay bewhole, cut-up,orpureed.Anyvegetableor100%vegetablejuicecountsas amemberof theVegetableGroup.Vegetablesmay beraworcooked; fresh,frozen,canned, ordried/dehydrated;andmay bewhole,cut-up,ormashed.Vegetablesareorganizedinto5subgroups,basedontheirnutrientcontent.

•EX: Dishes that accompany amain dish(salads,relishtrays, cookedfruitsandvegetables)

•Grains-Any foodmade fromwheat,rice,oats,cornmeal, barley oranothercereal grainisagrainproduct.Bread, pasta,oatmeal, breakfastcereals,tortillas,andgrits areexamples ofgrainproducts.Grains aredividedinto2subgroups,WholeGrainsandRefinedGrains.Wholegrainscontaintheentiregrainkernel

—thebran,germ, andendosperm.

•EX: Quick, yeast, breadmixes,rice,pasta

•Dairy-All fluidmilk productsandmanyfoodsmadefrommilk areconsideredpart of thisfoodgroup.Most DairyGroupchoicesshouldbefat-freeorlow-fat.Foods madefrommilk that retaintheircalciumcontent arepart of thegroup.Foods madefrommilk that havelittletonocalcium, suchas creamcheese,cream, andbutter,arenot. Calcium-fortifiedsoymilk(soy beverage)is alsopartoftheDairyGroup.

•EX: Dishes selectedmustcontainaminimum ofahalfservingof dairy(macaroniandcheese,drinks,custards,cheeselogs, etc.)

PREPARATION

  • Microwaveovenswillbeavailabletoreheatfoods. Youwillnot havetimetocook yourdish, onlyreheat.
  • Pleaseplanaway tokeepcoldfoods cold.
  • Participantswillneedtobringthings suchashot pads, dishtowels, andwhateverelse theymight need.
  • Participantswillalsoneedtobringaservingutensil(s)toservetheirdishtothejudges.
  • Judgeswill nottastethedishes.

RECIPESUBMISSIONCHECKLIST

TipsforSuccess

I.DoesYourRecipeHaveAllofTheseParts?

a.NameofRecipe

b.Completelistofingredients(Sizecans, packages, cans,etc. given)EX: 10oz. boxchoppedfrozenspinachNOTSpinach, boxofspinachorfrozenspinach.

c.Descriptionforcombiningallingredients

II.ListofIngredients

a.Ingredientsarelistedinorderinwhichtheyareused

b.Ingredientslistedas theyaremeasured,i.e. theworddescribingisinthecorrect place.

EX: 1/4cupchoppedonion, not¼cuponionchopped.

EX: 1greenpepper,chopped, not 1choppedgreenpepper

c.Measurementsgivenincommonfractions

i.e. 1/4cup, 2tablespoons, 1teaspoon

d.Allmeasurements arespelledout,not abbreviated.

EX: cup, teaspoon,tablespoon,sizecan,etc.(i.e. 4-ouncecan)

e.Avoidbrandnames. Includecompletedescriptionofingredients,

i.e. low-fat,packedinsyrup,reducedfat,etc.

III.Directions

I have......

a.Usedclearinstructionsforeverystepof combiningandcookingtheingredients

b.Usedshort, clearsentences

c.Usedthecorrectwordtodescribecombiningandcookingprocesses

d.Statedthesizeof pan

e.Giventhetemperatureandcookingtime

f.Includedthenumberof servings orhow muchtherecipewouldmake

ExampleofRecipe

4-HShamrockSalad

6-ouncepackagelimegelatin(notjust1packagelimegelatin)

2cups boilingwater

1 cuplemon-limesoda

8-ouncepackagelow-fat creamcheese, softened(notjust1package/whatkind? Low Fat,

Fat free, etc.)

½teaspoonvanilla

11-ouncecanmandarinoranges,drained(alwaysincludesize)

8-ouncecanpineappletidbits,drained

2 cups redgrapes, halved, seeded(notjustgrapes, alsocolor/kind? Red, Concord, Green)

2cups choppedcelery(not2cupscelerychopped-youmustchopthecelerytomeasureit, sochoppedmustbe writtenfirst)

½cupchoppedpecans(areyou measuringthepecansbeforeorafterchopping?Thewayitiswrittenhereindicateschoppingfirst)

8-ouncecartonfrozenlow-fatwhippedtopping,thawed(indicatelow-fat,fat-free,etc.)

3-ouncepackagelimegelatin

1½cups boilingwater

Dissolvethe6-ouncepackagelimegelatinin2cupsboilingwater.Stirin1cuplemon-limesoda.Combinethiswithcreamcheese,vanilla,andlimejuiceinblender,andprocessuntilsmooth.Pourblendedmixtureintobowl.Stirinallfruit,celeryandpecans.Foldinthree-fourthscartonwhippedtopping.Pourinto13x9x2-inchpan.(Notesizeofpanislisted)Chilluntilfirm; thencut wholepaninto8equalsizedportions.

In order to makethe4-H Shamrock gelatinjigglers,dissolvethe3-ouncepackagelimegelatinin1½cupsboilingwater. Pourintoshallowpan, 24x16x1inches. Chilluntilset.Cookiecut thejigglergelatininto 4-HShamrock shapes. Servesaladsquaresonlettuce-linedplate.Topwith4-H Shamrocks. Garnishwithremainingwhippedtopping.Chilluntilservingtime. May addothergarnishes toservingtrayforcolorvariety. Yield:8servings.(Notenumberof servingsislisted)

RECIPEPRESENTATIONANDJUDGING

Contestantswillbe interviewedinseparatejudgingroomsifspaceisallowed.Theorderinwhicheachcountywill bejudgedwillberandomlyselectedandwillbeposted ontheDistrict 94-H websiteshow/by April28,2017.

Pleasedonotarrivemorethan20minutespriorto your judgingtimeduetospacelimitations.

1.Introduction/Presentation

Eachcontestant willstartwithamaximumfour-minutepresentationtointroducethemselves andtheirdish.Youshoulddescribeyourinspirationinchoosing your recipeandhowitrelatestothetheme,Family Favorites.

2.QuestionandAnswer

Judgeswillhavetheopportunityforafour-minuteinterviewaskingquestionsapplicabletotheattachedscorecard.Itincludesbutis notlimitedtobasicnutrition,foodsafety,and preparationas well asprojectexperiences.BeingfamiliarwiththeinformationfromtherecommendedresourcesintheGuidelineswillimproveyourinterviewsuccess.

3.Serving

Attheconclusionof thequestionandanswerperiodyouwillhaveone-minutetoservethejudges aportionofyourdish.Thiswillallowjudges tovisually evaluatethedishyouhaveprepared.Contestantsareencouragedtopracticeproperfoodhandlingtechniqueswhenpresentingfoodtothejudges.

Thefoodshouldbepresentedinaservingdishwithaservingutensil.Thedishshouldbepresentedtothejudgesasifitwereabouttobeplacedonatableforafamilydinner. Insomeinstances,itis not necessarytopresenttothejudgestheentirerecipe.Forexample,if arecipemakestwoloavesof bread,onlyoneloafneedstobepresentedforjudging.Servejudgesonlyasmallportionof foodusingthepaperproductsprovidedbythejudgingsupervisor.

Fancyorelaborateplacemats,linens, centerpieces,candles,etc.,arenottobeincludedwiththedishas itispresentedforjudginginterviews.Contestantsshoulduseonlyservingdishesandutensilsappropriateandnecessarytopresent andservethedishtobejudged.Agentsandleadersareencouragedtousediscretionregardingthismannerwhencounseling4-Hparticipants,members orcontestantsforthedistrictfoodshow.

At theconclusionof 4-HFoodShow, ranking,judges’commentsandothercorrespondencewillbeforwardedtothe4-HCountyAgent.Pleaseallowuptotwoweeks forprocessing.

STUDYRESOURCES

•AlteringRecipesforGoodHealth

•MyPlate

•FoodSafety

•DietaryGuidelinesfor Americans

•Texas A&MAgriLifeExtensionService:NutrientNeedsataGlance

THEME RESOURCES

  • MakeEasyHealthyMeals

prod.azureedge.net/sites/default/files/printablematerials/MyPlateForMyFamily-ParticipantHandouts.pdf

  • TheImportanceofFamilyMealtime
  • FamilyMealtime 0403HR.pdf

FORM REQUIREDFOR2017DISTRICT94-HFOODSHOW

1.Send District 9 4-H Food Show Form to County Extension Officeby April 17, 2017.

2.TheFoodNutritionProjectExperiencesshouldcoveroneyear’s4-HworkforFoodShowtonextyear’sFoodShow.

3.Entry andpayment shouldbemadethrough4-HConnect by April 16, 2017.

COUNTY EXTENSION OFFICE

Email all District 9 4-H Food Show Entry Form(s)to

by April18, 2017.

The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.