Tarrant County Food Show 2017 Contest Guidelines

Transcription

1 Tarrant County Food Show 2017 Contest Guidelines The theme for the Food Show is Family Favorites. During your scheduled interview me, each contestant will provide a three minute oral presenta on, which will be followed by a five-minute interview & ques ons from the judges, and one-minute for the contestant to serve the judges your dish. Also, the four food categories now align with MyPlate: protein, fruit and vegetable, grain, and dairy. Date. The contest will be held on Saturday, January 21, star ng at 10:00 a.m. at the Extension office (200 Taylor Street, Ste. 500). Registra on. Entry forms are due to the county office by Saturday, January 7. Theme. The theme for the Food Show is Family Favorites. This theme will allow par cipants the opportunity to explore many aspects of food prepara on, food safety, crea ve recipes and more! Concentrate on foods that are family favorites, with the emphasis of the importance of family meal me. Research consistently shows that regular family meals are linked to: higher grades for children, higher self-esteem, healthier ea ng habits and healthier weights. 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. 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. Vegetable are organized into 5 subgroups, based on their nutrient content. Grains: Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tor llas, and grits are examples of grain products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole grains contain the en re grain kernel the bran, germ, and endosperm. 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 li le to no calcium, such as cream cheese, cream, and bu er, are not. Calciumfor fied soymilk (soy beverage) is also part of the Dairy Group. Foods made from milk that have li le to no calcium, such as cream cheese, cream, and bu er, are not. It is strongly urged that 4-Hers choose recipes that are rela vely simple (i.e. less than 7 ingredients, 1 dish meals, etc.). Contestants are encouraged to select recipes that follow sound dietary prac ces. Par cipants should consult with the website h p:// when selec ng a recipe category. For Seniors who qualify for State Food Show, all four categories may use ovens during prepara on. However, oven me is limited to 75 minutes in all categories. Judging. The format for judging the show will be similar to that at State compeon. Each entrant will take the prepared food in a serving dish with a serving utensil to the designated judging area. The contestant will have 3 minutes to give a short speech or presenta on to the judges (telling them about the things she has done in the Foods project, why the recipe was selected, etc.). Then, the judges will ask a few ques ons and observe the prepared food.

2 Other. A. No alcohol or alcohol-containing ingredients may be used. B. The contestant will present the judges with a single serving from the dish they have prepared. 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 ea ng utensil (i.e. fork, spoon, etc.). C. Due to food safety issues, the judges will not taste the entries. Par cipants will present the panel of judges a single serving of the entry so that the judges can evaluate the quality and appearance of the dish. With this in mind contestants will need to arrange to the keep the food either hot or cold, whichever is appropriate. D. Each contestant will give a maximum 3-minute presenta on to introduce themselves and their dish, and may describe briefly their inspira on in choosing that dish, or their experience in the 4-H Foods & Nutri on project. E. Food Show Ques ons-sample ques ons are to be used simply as a guideline for all age groups. The judges are not required to follow this set of ques ons nor will par cipants necessarily be asked any of the listed ques ons. It is best for the 4-H members to know the steps necessary to prepare their dishes, the nutrient content of their dish and possible recipe subs tu ons. Par cipants will also be expected to know all informa on listed on their Food Show paperwork. Judges will have an addi onal 5 minutes to ask ques ons. At the conclusion of the ques on & answer period, you may serve the judges a por on of your dish. F. Since the paperwork is worth only 10% of the total score, contestants should be very familiar with MyPlate, nutrients in their dish, food prepara on steps, and food safety concerns/prac ces. The interview por on is worth 90% of the total score. Par cipants with disabili es. Any compe tor who requires auxiliary aids or special accommoda ons must contact the Tarrant County Extension Office, and note on the entry form, at least 2 weeks before the compeon to request such needs. Study Resources. A. My Plate: h p:// B. Food Safety: h p:// C. Dietary Guidelines for Americans 2010 h p:// D. Texas A&M AgriLife Extension Service: Nutrient Needs at a Glace h p://fcs.tamu.edu/ food_and_nutri on/pdf/nutrient-needs-at-a-glance-e-589.pdf

3 Tarrant County 4-H Food Show Entry Form Entries due: January 7, 2017 Contest: January 21, 2017 Contestant Name County: Tarrant Address Phone Age Division Junior (gr 3-5) Intermediate (gr 6-8) Senior (gr 9-12) Category Check One Protein Fruit & Vegetable Grains Dairy Please summarize your Food & Nutri on Project Experiences (250 words or less; 11 point font) A ach Recipe (Refer to Recipe Submission Checklist and Recipe Example for proper form.)

4 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 ½ teaspoon vanilla ½ teaspoon lime juice 6-ounce can mandarin oranges, drained (not just 1package/what kind? Low fat, Fat free, etc.) (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 8 ounce carton frozen low-fat whipped Topping, thawed 3-ounce package lime gelatin 1 ½ cups boiling water (are you measuring the pecans before or after chopping? The way it is written here indicates chopping first) (indicate low-fat, fat-free, etc.) 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) 7

5 Junior Age Division (Grades 3-5) Food Show Prepara ons As youth prepare for the interview por on of the Food Show, they should review the following: 1. Know food groups in My Plate and the number of recommended servings of each group. 2. Be able to name some things that you have learned in your Food & Nutri on project. (It could be skills, procedures, techniques, health facts, nutri on facts, etc.) 3. Be able to explain if you have made any changes in your diet as a result of this project. (Ex: include more of the food group in daily diet, try to avoid high sugar foods and drinks like soda and Twinkies, try to reduce high-fat intake.whatever relates to changes that you may have made.) 4. Know your recipe and be able to tell the judges how you prepared it. 5. Know the main nutrients your food entry contains and why those nutrients are important. 6. Be able to explain why you chose your recipe. 7. Smile and have fun.

6 Intermediate Age Division (Grades 6-8) Food Show Prepara ons As youth prepare for the interview por on of the Food Show, they should review the following: 1. Know food groups in My Plate and the number of recommended servings of each group. For each food group, be able to give an example of a food and a key nutrient from that group. 2. Be able to name some things that you have learned in your Food & Nutri on project. (It could be skills, procedures, techniques, health facts, nutri on facts, etc.) Be able to explain what you thought was the most important thing that you learned, and why. 3. Be able to explain if you have made any changes in your diet as a result of this project. (Ex: include more of the food group in daily diet, try to avoid high sugar foods and drinks like soda and Twinkies, try to reduce high-fat intake...whatever relates to changes that you may have made.) 4. Know your recipe and be able to tell the judges how you prepared it. 5. Know the main nutrients your food entry contains and why those nutrients are important. 6. Be able to explain why you chose your recipe. 7. When meal planning, what things should one consider in addi on to My Plate? 8. Smile and have fun.

7 Senior Age Division (Grades 9-12) Food Show Prepara ons As youth prepare for the interview por on of the Food Show, they should review the following: 1. Know food groups in My Plate and the number of recommended servings of each group. For each food group, be able to give an example of a food and a key nutrient from that group. 2. Be able to name some things that you have learned in your Food & Nutri on project. (It could be skills, procedures, techniques, health facts, nutri on facts, etc.) Be able to explain what you thought was the most important thing that you learned, and why. 3. Be able to explain if you have made any changes in your diet as a result of this project. (Ex: include more of the food group in daily diet, try to avoid high sugar foods and drinks like soda and Twinkies, try to reduce high-fat intake.whatever relates to changes that you may have made.) 4. Know your recipe and be able to tell the judges how you prepared it. Iden fy the cri cal steps. 5. Know the main nutrients your food entry contains and why those nutrients are important. 6. Be able to explain why you chose your recipe. Men on if you made any ingredient subs tu ons. If not, were there any subs tu ons that you considered but chose not to make? 7. Be able to list points that one considers when meal planning (My Plate is one, but list others also.) 8. Know the func ons of the ingredients in your dish. 9. Know how many calories per serving are found in your dish. 10. Explain food safety concerns for each step of your dish. 11. Be able to suggest other foods that would complement your dish. 12. Be able to explain what you did in your project this year (research, prac ce, mee ngs, ac vi es, experiments, etc.)

8 Preparing for the Food Show Interview Portion When it is your turn to enter the judging room, you will carry the tray into the room, where there will be 2-4 judges. The judges are interested in meeting you and learning about your project. The interview portion of the Food Show provides that opportunity. During the interview portion, you will begin with a presentation (or short speech). You should introduce yourself to the judges with your name and the name of your entry dish. Smile. Then you will be allowed up to 3 minutes to share information about your dish and project. You may want to present information on any combination of the following topics: Project activities Food safety and preparation Leadership activities Food-related community service Career options explored Dietary lifestyle choices explored (ex: new food experiences, special diet information, special food needs, why the entry dish was selected, why you chose the category selected.) Knowledge gained Skills gained or improved The best way to prepare for the presentation is to: Write your presentation on paper. Read it aloud and make any corrections or adjustments. Prepare a quick reference note card with topics or speaking points. Practice in front of your parents and ask for their suggestions. Practice in the mirror, in front of your friends, or in front of your dog (cat, gerbil, etc.). Most people feel more comfortable if they have practiced several times. You are not trying to memorize a set of sentences; you are trying to become familiar and comfortable with the topics you want to discuss. **On the day of the contest, the goal is that you will be able to give your presentation without your note card. However, if you need your notes at the county contest, it is okay. At the end of your presentation, smile at the judges and ask, Are there any questions? The judges will be allowed up to 5 minutes for questions. A list of possible questions is provided, but the judges may ask any appropriate questions. *If you don t understand what they are asking, you may say, I m not sure I understand the question. Could you rephrase the question please?

9 *If you don t know the answer to a question, just smile and say something like, I don t know, but I will find out. You are expected to know the information that you have placed on your entry form, but you are not expected to know everything in the field of Food & Nutrition. Note: Most contestants feel more comfortable in the interview process when they have prepared the presentation in advance and practiced it a few times. That is highly recommended. Have fun! This should be an enjoyable process.