This Spring Okfuskee County 4-H Clover Rally Is a Unique Learning Experience for County

This Spring Okfuskee County 4-H Clover Rally is a unique learning experience for county 4-H’ers which combines all of the following events and activities:

*Food Science Contest which includes entries from the 4-H Food Science and Expressive Arts Projects

*Favorite Food Show which allows youth to make their favorite food, serve it appropriately, and see how it fits into their daily menu, Dietary Guidelines, and Daily Food Plan as represented by “Choose My Plate”.

*4-H Food Showdown which provides opportunities for participants to exhibit their food and nutrition knowledge, skill, and creativity when preparing and presenting food.

**Note**

Deadline for Food Showdown and Clover Bowl Registrations as well as Favorite Food Show recipes and daily menus is 4:30 p.m., Friday, March 24!

(Pre-entries are required for these categories, if there are 5 or less registered Clover Bowl participants the event will not be held. A minimum of one team must be registered for the Food Showdown to be held.)

Schedule for Tuesday, April 4th:

4:30 p.m. – 6 p.m.Food Science exhibits entered

4:30 – 5:00 p.m.Set-up for Favorite Food Show

5:00 p.m.Judging of Favorite Food Show

5:30 – 7:00 p.m.Food Showdown (including preliminary team training/review)

6:30 p.m.Food Science exhibits judged

Awards Announcement. (Exhibits Released following Announcement of Awards)

7:00 p.m.(or immediatelyClover Bowl (For possible study questions,

followingFood Showdown)contact the OSU Extension Center)

FOOD SCIENCE

Educational exhibits must fit 3' x 3' (width x depth) space, with sides extended. Exhibits must be free standing with sides attached. Poster must be constructed on poster board 14" x 22". Posters and displays must be permanently signed and dated on the back prior to lamination. Text of posters and displays should be readable from at least 10ft. away.

Criteria for evaluating educational displays and posters include:

Originality of Idea — 20 points
Educational Value — 50 points
Display Value — 30 points

All food products must be on a paper plate and in a sealed plastic bag. The superintendent will only exhibit a slice of cake or bread and one cookie, muffin or roll of all exhibits and will dispose of all excess food.

4-H'ers may use recipes indicated in the food science manuals or any other recipe that fits the exhibit requirements. Cakes must be made from scratch using shortening mixing method (no angel food or chiffon-type). Bread machines may be used for the bread exhibits but bread must be made from scratch - no mixes.

Dried foods should be exhibited in a sealed, plastic sandwich bag. Canned foods should be placed in colorless, standard canning jars such as those made by Kerr, Ball, etc., and properly sealed with two piece lids (no paraffin on jams and jellies). Other types of jars will be rejected. Judges will remove the screw-bands at time of judging. Labels should be neat and plainly written.

FOOD PREPARATION EXHIBITS

LEVEL TWO - AGES 9-11

1. Three (3) Muffins

2. Three (3) Rolled Biscuits

3. Three (3) baked drop cookies (no shaped cookies such as snickerdoodle or peanut butter)

LEVEL THREE - AGES 12-14

4. One-half loaf of any yeast bread (not a sweet dough) made by hand or in bread machine

5. Three (3) yeast cinnamon rolls (no icing)

6. Three (3) rolled sugar-type cookies (no gingerbread recipes)

LEVEL FOUR - AGES 15 AND OVER

7. One-half loaf or portion of breads from another culture. Include a one page story on how this bread fits into that culture and its nutritional contribution

8. One-half of one 8” layer Un-iced shorten type cake (no angel food or chiffon).

FOOD PRESERVATION EXHIBITS

(Jar Rings should be left on for display)

LEVEL TWO – AGES 9 – 11

9. One pint or half pint jar of jam or jelly processed in boiling water canner

10. Two pieces of fruit leather

11. One pint or half pint of salsa/picante sauce

LEVEL THREE – AGES 12 – 14

12. One pint jar cucumber pickles or vegetable relish

13. One pint or quart of any single canned fruit (not pickled)

14. Dried Fruit (1/2 cup of a single dried fruit)

LEVEL FOUR – AGES 15 AND OVER

15. One pint or quart jar pressure canned vegetables (no tomatoes or pickles)

16. One quart or one pint jar of plain canned tomatoes

DIVERSITY EXHIBITS

LEVEL TWO - AGES 9-11

17. Educational poster based on breads OR cheeses of another country or countries.

LEVEL THREE & FOUR - AGES 12 & OVER

18. Educational poster based on the foods from another culture. Can be based on a cultural celebration.

NUTRITION EXHIBITS

LEVEL TWO - AGES 9-11

19. Educational poster based on recipe modification for healthful eating

LEVEL THREE - AGES 12-14

20. Educational poster based on the nutritional contributions of fruits and vegetables

LEVEL FOUR - AGES 15 AND OVER

21. Educational display based on a recipe modification to include:

- Original recipe and what modifications were made

- Benefits of the modifications

- How did the modifications impact the above factors

- What were other people’s responses to the modifications

FOOD OR KITCHEN SAFETY EXHIBITS

LEVEL TWO - AGES 9-11

22. Educational poster based on food or kitchen safety

LEVEL THREE - AGES 12-14

23. Educational poster based on protein food safety

LEVEL FOUR - AGES 15 AND OVER

24. Educational poster based on outdoor cookery or grilling

OTHER EXHIBITS

LEVEL TWO - AGES 9-11

25. Educational poster illustrating a place setting for a specific occasion or menu

LEVEL THREE - AGES 12-14

26. Educational display based on a breakfast bread buffet theme. Should include menu, buffet layout, decorations, invitations, and any additional information

LEVEL FOUR - AGES 15 AND OVER

27. Educational poster based on careers in the food industry.

FAVORITE FOOD SHOW

4-H members must pre-register to the Extension Center by submitting their recipe and daily menu by 4:30 p.m., Friday, March 24th . This will reserve a space.

Favorite Food Show Divisions:

1. 9 – 11 Year Olds2. 12 – 14 Year Olds3. 15 – 19 Year Olds

Rules for the contest:

FAVORITE FOOD:

Prepare and bring the completed product. This may be a main dish, salad, dessert, snack, or other. Only the favorite food should be exhibited. Please keep in mind normal food safety guidelines.

RECIPE:

As mentioned earlier, print of type the recipe for your entry, including all ingredients and directions on the card. Again, submit this early with your menu to the Ext. Office.

TABLE SETTING:

Plan an attractive setting for one person. Include serving dish, dishes, silverware, glassware and linen which could be used for the meal or snack you plan. Table setting must be appropriate for the occasion.

CENTERPIECE:

You may wish to include a simple centerpiece, such as fruit, flowers, or plant.

DISPLAY TABLE:

Each 4-H member is responsible for bringing and setting up your own card table or other exhibit table on which to set your display.

MENU:

As mentioned earlier, plan a full day’s menu which would include your “Favorite Food”. This menu must be printed or typed on a card. Again, this must be submitted along with your Favorite Food recipe early to the Ext. Office.

DRESS APPROPRIATELY:

4-H members should be dressed appropriately for serving his/her Favorite Food.

EXHIBIT KNOWLEDGE:

Judges may ask questions so the 4-H members should be knowledgeable about their exhibit – preparation of the favorite food, planning of menu, setting of table, etc.

Favorite Food Scoresheet:

Judging Key: Excellent = Well Done! Good = Some Improvement Needed Fair = Much Improvement Needed

Poor = Very Much Improvement Needed

The Exhibitor:

understands preparation of the favorite food
understands planning of menu and setting of table
personal appearance – neat, well-groomed, and dressed appropriately for serving his/her meal or snack

The Favorite Food:

appearance
flavor
quality – includes texture

The Menu:

balance – in texture
in flavor
in color
balance in food value
suitability to favorite food

The Table Setting ( includes centerpiece):

attractive
appropriate to menu
suitable arrangement of dishes, linen, etc.

4-H FOOD SHOWDOWN

Participant Rules:

*Teams: A team will consist of three members.

*Food Categories: There will be four possible food categories: Main Dish, Fruits and Vegetables, Breads and Cereal, and Nutritious Snacks. All teams will be assigned the same category and given the same ingredients. Category, secret ingredients and the clue will not be announced until the start of the contest.

*Attire: Clean aprons, lab coats or chef’s coats; closed toed shoes; long pants and hair coverings are required for all team members. Appropriate clean hair coverings include: caps, bandanas, skull caps and hair nets. Long hair must be tied back. Each team will have the option of wearing coordinated clothing.

Rules of Play:

Each team will be directed to a cooking/preparation station. There will be a written clue, a covered set of secret ingredients at each station, and amounts of secret ingredients will be given but no recipe. Do not uncover your secret ingredient box or read the clue until directed. The secret ingredients will represent a recipe from one of the above mentioned food categories. Educational Resources will be located at each station to assist the team. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. Each team may be given a challenge/obstacle to overcome during the contest. Only participants and contest officials will be allowed in food preparation areas.

Preparation of food and presentation:

Preparation: Each team will be given secret ingredients and will create a dish using the clue provided and items from the provided common pantry. Note cards and the 4-H Food Showdown Worksheet may be used to write down the recipe that the team invents, along with notes related to nutrition, food safety, and cost analysis. Teams need to be exact on ingredients used, preparation steps, cooking time, temperature, etc.

Kitchen Safety: Each station will have kitchen safety resources. Follow the steps listed to ensure proper kitchen safety. Be prepared to discuss safety practices used in the team presentation to the judges.

Nutrition: Each station will have a variety of nutrition resources/references. Each team must name key nutrients in their dish and their functions, and identify where the dish belongs on MyPlate. Refer to the nutritional information provided at teach station.

Cost analysis: Prices will be available for each secret ingredient. Find the secret ingredients on the list and calculate the price of the dish along with the price per serving. Teams will determine the number of servings per recipe.

Presentation: When time is called, each team will present their dish, according to the criteria on the scorecard. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least two of them having a speaking role. Judging time will include: 5 minutes for the presentation (Introductions, What did you prepare and why did you select that method?, How does the dish fit into a healthy diet and MyPlate daily food plan, How food safety concerns were addressed, Serving size and cost per serving (of secret ingredients only)—Judges’ questions (approximately 3 minutes)

Clean-up: Teams must cleanup their preparation areas. Cleanup time is included in the 40 minute preparation allotment.

More details of the 4-H Food Showdown may be obtained from the OSU Extension Center. However, teams must be pre-registered to the Extension Center before 4:30 p.m. Friday, March 24th!

4-H CLOVER BOWL

Objectives

The objective of the Clover Bowl is to provide an opportunity for youth enrolled in 4-H to develop and demonstrate their knowledge of 4-H history in a competitive setting where attitudes of friendliness and fairness prevail.

Contestants and Eligibility

For the state competition, all participants must be 4-H Roundup delegates representing their county. Each county may enter as many teams as it considers appropriate for the good of the county program. Each team must consist of four members.
At the Okfuskee County level, already organized teams are recommended. However, individuals registered will be placed on teams as appropriate. Those members of intermediate and senior age and planning to be Roundup delegates will be encouraged to compete as team(s) during Roundup.
Four-H members that have served as State 4-H Ambassadors for one year or more as of the time of Roundup are ineligible to participate.

More details of the 4-H Clover Bowl may be obtained from the OSU Extension Center. However, individuals/teams must be pre-registered to the Extension Center before 4:30 p.m. Friday, March 24h!

The Oklahoma Cooperative Extension Service is an equal opportunity/equal access/affirmative action institution. If you require a reasonable accommodation to participate or need materials in another format, please contact your County Extension Office (or other appropriate office) as soon as possible.