Theme for 2017: *A theme has been selected which will guide recipe selection. Recipes should fit into the current theme which is FRESH FROM THE FARM.

Transcription

1 ROLLING PLAINS DISTRICT 3 4-H September 14, 2017 MEMO TO: All District 3 FCS and 4-H Agents; and Ag/NR Agents in Dickens, Foard, Kent, Motley, Stonewall, and Wichita Counties FROM: Kelli Lehman Dale Dunlap Extension Program Specialist 4-H District Extension Administrator SUBJECT: 2017 District 4-H Food & Nutrition Project Activities District 4-H Food Show November 4, 2017 Wilbarger Auditorium - Vernon, Texas This packet contains materials related to the 4-H Food & Nutrition project activities and the District 4-H Food Show. You are encouraged to include lessons on Texans Building Character and Consumer Decision Making in the Food & Nutrition Project. Community service is an important part of all project areas. Plan to include such in your project planning. Theme for 2017: *A theme has been selected which will guide recipe selection. Recipes should fit into the current theme which is FRESH FROM THE FARM. CLARIFICATIONS *Alcohol used as an ingredient if the youth cannot purchase it then it cannot be used in the recipe. For example, bourbon and rum cannot be purchased. Cooking wines, cooking sherry, vanilla and other extracts can be used. All entries will be entered through 4-H Connect. Each entry will be - $5.00 per entry, per event. Registration will be open from October 4 October 24. Late registration will open October 25 th and close October 30 th for a cost of $25.00 plus the original registration fee per person. After this time, no additional late registration will be accepted HWY 70 South PO Box 2159 Vernon, TX Tel Fax 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 The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating 1 P age

2 The enclosed materials are for the 2017 District 3 4-H Food Show. Included are the following: (1) District 4-H Food Show Information for Agents (2) Agent Assignments (3) News Release for Agents (4) District 4-H Food Show Schedule (5) District 4-H Food Show Guidelines (6) Recipe Selection, Submission Checklist, Recipe Example with Instructions (7) Interview & Contestant Presentation Guidelines (8) Resources (9) Map of Vernon (10) Forms (1) Participation Form (2) Texas 4-H Food Show Score Sheet (5) Vernon College / Vernon Farmers Market Farm to Table Award 2 P age

3 FALL 2017 AGENTS ONLY 3 P age DISTRICT 4-H FOOD SHOW INFORMATION FOR AGENTS November 4, Food Show information and forms will be posted to the District 3 4-H website THERE WILL BE NO TASTING OF FOOD BY PARTICIPANTS, JUDGES, OR SPECTATORS ON THE COUNTY, DISTRICT, OR STATE LEVEL OF COMPETITION. COUNTIES WILL NEED TO MAKE CHANGES IN JUDGING PROCEDURES. IF THIS GUIDELINE IS NOT FOLLOWED, TEXAS 4-H AND TEXAS A&M AGRILIFE EXTENSION WILL NOT BE LIABLE OR RESPONSIBLE FOR CONSEQUENCES THAT MAY INCUR. (1) It is EXTREMELY IMPORTANT for each AGENT or OFFICE ASSISTANT approving registrations on 4-H Connect to double check the following items themselves for eligibility. A. Check all Grade Levels to be sure 4-H ers are in the correct division. The District 3 4-H Food show is open to enrolled members in 3 rd grade through 12 th Grade. Divisions are: Grades 3-5 (Junior); Grades 6-8 (Intermediate); 9-12 (Senior) B. Be sure all dishes entered in a category are ELIGIBLE to be entered in that category. C. No dish in any SENIOR category can have an oven baking time of more than 75 minutes. D. Make sure participants only display a single serving of their recipe. (2) The registration deadline for Food Show on 4-H Connect is October 24. Late registration will open from October 25 th and close October 30 th for a cost of $25.00 plus the original registration fee per person. After this time, no additional late registration will be accepted. The 4- H Food Show Participation form must be uploaded to 4-H Connect as a part of the registration process. If entering the optional Vernon College/Farmers Market Farm to Table contest, that worksheet must also be uploaded to 4-H connect. Agents should note those qualifying for STATE will have different requirements. It will be your responsibility to help your 4-H er meet those at a later date. (3) Score sheets are enclosed for use at the county level and as a study guide. (4) If counties print cookbooks for their County Food Show, agents might want to have a cookbook release form signed by a parent for their county event.

4 FALL 2017 AGENTS ONLY (5) Please make contact with the leaders and professionals that you ask to judge at the District Food Show before submitting their names in the Google Doc on October 24 th. Each County is asked to submit two judges. Please make sure judges understand they will not taste food entries. Uf5Cc4tHnxLeBNy65VWxtJSS3UxVtvef2yAWvpL1hs/edit?usp=sharing (6) It is expected for each agent to have a meeting with all contestants and parents who plan to go to the District Food Show. Go over the guidelines with them and be sure they understand what to expect. Just duplicating the information and sending in the mail is not adequate. (7) Agents in charge of groups are responsible for the following: Arrive by 8:30 a.m. for your job assignment - help participants locate their designated space beginning at 8:30 a.m. Bring one volunteer to assist you with your group. Attend judges orientation at 9:00 a.m. (Leave your volunteer to assist your group while you are at orientation.) Put out plates/forks/spoons/napkins on judging table for judges. Be sure judges have bottled water (may be in judge orientation room). Direct participants to the appropriate judging table at the appropriate time - we will be judging alphabetically by county beginning with KNOX County. Keep judges on schedule to finish by 11:45am After each participant has been judged, instruct them to clean up their space. Agents will remove food samples from the judge s tables following judging. ALL AGENTS ARE ASKED TO WORK WITH 4-H ERS IN REMOVING PAPER, ETC. FROM TABLE AND DISPOSING OF IT PROPERLY IN TRASH CANS, and then TAKING TRASH OUT, PRIOR TO LEAVING THEIR ROOM. Agents will take their group to the awards assembly after tabulation and sit with their group during the awards program. (8) Parents will be able to wait in the foyer. 4-H members will go to the judging area. Parents and friends will not be allowed in the judging rooms. (9) Due to the single serving entry there will not be food available for a public viewing. Therefore, we will not have public viewing. 4 P age

5 FALL 2017 AGENTS ONLY (10) Participants will be required to serve the single serving of their dish to the judges. (11) Participants will remain with their group until after the Awards Program is over. During the Awards Program, agents in charge of each category will let the 4-H ers in their group know when it is time to move to the stage area for the presentation of ribbons and awards for their division. Please review this with your contestants. (12) Participants are encouraged to bring snacks, books, etc. to entertain themselves while waiting their turn to be judged. (13) Additional Opportunities: There will not be a limit on the number of participants from a county that participate in the Exhibits or News Writing. Agents might want to use this opportunity to give second place winners in the County Food Show the opportunity to go to the District Food Show and be recognized on stage. (14) 4-H contestants must enter the same recipe entry that they qualified with at the County level and District level for seniors. However, the same recipe cannot be entered more than once to the State Food Show. (15) Vernon College/Vernon Farmers Market Farm to Table Award: This is a new award sponsored by Vernon College and the Vernon Farmers Market Association. To be eligible for this you must fill out the enclosed form. 5 P age

6 FALL 2017 AGENTS ONLY Updated 8/30/2017 AGENT ASSIGNMENTS 2017 District 4-H Food Show District Food Show Committee Chairman Jennifer Trufan Committee Members: Kendra Conley, Dawn Dockter, Beth Whitener 1. Jennifer Trufan and the District Office will coordinate and secure recognition awards to be given to each contestant. Contacts will be made with possible donors. 2. Secure judges, paper goods and other supplies as needed Food Show Committee and District Office. 3. Food show committee will meet at Wilbarger Auditorium on the afternoon of November 3rd to set up for Food Show. 4. Jerry Coplen and Maranda Revell will coordinate the awards ceremony. This will include updating the script and working with 4-H Council members and Committee with the program. 5. Judges orientation: Jennifer Trufan 6. Jennifer Trufan will coordinate results. Only assigned staff should be in the results room. 7. Awards: Vernon College and Vernon Farmer s Market Association, Ribbons, Certificates Kay White 1 st Place Awards Jennifer Trufan and Kendra Conley 8. District 3 4-H Food Show committee will work with judging order. 6 P age

7 9. Work with groups in the display area help contestants as needed. (Please plan to arrive and be ready to assist 4-H members in your group by 8:30a.m.) Each agent should bring a leader to assist them with their group. Junior Protein.....Chrissy Karrer Junior Fruit &Vegetable.Kayla Neill Junior Grain. Lynette Babcock Junior Dairy.. Alinda Cox Intermediate Protein Kendra Conley Intermediate Fruit & Vegetable. Sumer Burns Intermediate Grain....Dawn Dockter Intermediate Dairy......Monica Walker Senior Protein...*Lorrie Coop Senior Grains *Lorrie Coop Senior Fruit & Vegetables... *Tanya Davis Senior Dairy...*Tanya Davis *Once entries are received agent assignments may have to be re-assigned in the Senior Division depending on number of entries in each category 10. Coordinate theme award judging-jennifer Trufan 11. Door Monitors-Junior-Seth Hall, Intermediate-Kathy Smith, Senior-Beth Whitener 12. Each agent needs to bring at least one adult volunteer leader to be available to help out with other duties in the various groups. 13. Jennifer Trufan will coordinate exhibits and news writing entries. 7 P age

8 FALL 2017 AGENTS ONLY FOOD SHOW PRESS RELEASE 4-H ERS TO PARTICIPATE IN DISTRICT FOOD SHOW (VERNON) 4-H members are making final preparations for the Rolling Plains District 4-H Food Show. It will be held Saturday, November 4 th at the Wilbarger Auditorium in Vernon, Texas. In the Food & Nutrition Project, 4-H ers learn the importance of including foods from each of the basic food groups of My Plate in the daily diet. They learn the principles of nutrition as they relate to health, physical fitness, and appearance as well as acquiring and demonstrating skills in planning, purchasing, preparing, and serving tasty, attractive, and nutritious meals and snacks. Four-H is the youth development and leadership program of the Texas A&M AgriLife Extension Service. Approximately H ers from 24 counties in the Rolling Plains District will compete in the Food Show. (List entries from your county.) Entrants will compete in Senior, Intermediate, and Junior Divisions. Each division has four food classes: Protein, Fruit and Vegetable, Grains, and Dairy. Contestants in the District event are all winners of their County Food Show. Senior Division winners in each category of the District Food Show will advance to the State 4-H Food Show next June in College Station. Contestants will report to the Wilbarger Auditorium in Vernon beginning at 8:30am, November 4 th. Judging will begin at 9:30 am. Special Farm to Table awards will be given by Vernon College/Vernon Farmer s Market. Ribbons and awards are sponsored Vernon Chamber of Commerce and will be presented during an Awards Ceremony following judging and tabulation. On the food show committee this year are Family and Consumer Sciences Agents: Kendra Conley, Hardeman County, Dawn Dockter, Childress County Jennifer Trufan, Wilbarger County (Chairperson) and Beth Whitener Cottle/King Counties. 8 P age

9 District 4-H Food Show Schedule Wilbarger Auditorium 2100 Yamparika Street Vernon, TX November 4, 2017 Doors to Wilbarger Auditorium will not be open to 4-H ers until 8:30 am. 8:30 a.m. Building opens 8:30 a.m. Agents and volunteers working with groups report to assigned area Participants can begin setting up Participants report to judging area and check in with agent in charge 8:45 a.m. Judges Arrive 9:00 a.m. Orientation for judges and agents working with groups Special exhibits to be set up in foyer area 9:30a. m. Judging will begin: Judges will complete all judging and have the top five places ranked All 4-H ers should return to the judging rooms to be in place for the awards program. Awards Assembly will immediately follow judging and tabulation completion. 9 P age

10 DISTRICT 4-H FOOD SHOW GUIDELINES The District 3 4-H Food Show will be held Saturday, November 4, 2017 at the Wilbarger Auditorium in Vernon. We will follow the State Food Show Guidelines, with some changes for the District 3 Food Show detailed below. The complete packet of State Food Show Guidelines can be found at the following link: District 4-H Food Show information and forms will be posted to the District 3 4-H website The theme for the Food Show is Fresh From the Farm. This theme will allow participants the opportunity to explore many aspects of food processing, physical activity, and the value of agriculture. Another aspect to consider is the importance of family and working together. In addition, 4-H 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 ingredients for 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 food originates and the importance of agriculture and farming. However, in NO WAY is the goal of this theme to imply that foods sold or harvested from the farm are more nutritious than foods which are purchased from the local grocery store. In addition, please be clear, that foods purchased from the grocery store (not just foods purchased from a farmer s market or harvested from a garden) are fine to use in your food show recipe. (1) State rules indicate Contestant must be enrolled and actively participating as a 4-H member. The 4-H member must also be actively participating in a food and nutrition educational project. (2) Seniors must be in the 9 th, 10 th, 11 th or 12 th grade for the school year. Intermediates must be in the 6 th, 7 th or 8 th grade for the school year. Juniors must be least 8 and in the 3 rd, 4 th or 5 th grade for the school year. SENIORS The 4 categories that a SENIOR 4-H er may enter are: Protein Fruit and Vegetable Grains Dairy There will be no recipes accepted that require baking in the oven longer than 75 minutes in the Protein, Fruit and Vegetable, Grains, & Dairy categories. 10 P age

11 INTERMEDIATES AND JUNIORS The 4 categories that INTERMEDIATES AND JUNIORS may enter are: Protein Fruit and Vegetable Grains Dairy (3) 4-H contestants must enter the same recipe entry that they qualified with at the County level (and District level for seniors). However, the same recipe cannot be entered more than once to the State Food Show. (4) All 4-H ers MUST complete the District 4-H Participation Form and upload to 4-H Connect to enter the District Food Show. (5) Participants will only display a single serving of their entry instead of the entire recipe. It should be displayed on an appropriate serving dish and may be garnished with an edible garnish. Total dish serving size MUST be included at the bottom of your recipe. (6) A name card will mark each contestant s assigned space with a width of approximately 24 inches for preparation area. Contestants are still encouraged to have an appealing presentation of their food for the judges which should include: the serving dish, one serving of the recipe, an edible garnish and a serving utensil. (7) Participants will serve the judges the single serving of their recipe during their interview. Participants will be serving the judges from their serving dish to the judge s plate. Prior to judging, if participants will be transferring their single serving from a hot dish to their serving dish they should bring a thick place mat, a trivet, or some other type liner to place between their hot dish and the table cover. The table cover is plastic and melts when hot dishes are placed on it. (8) Serving dishes and garnishes have been left open ended to allow for creativity, however, only the serving dish, single serving of the recipe, edible garnish and serving utensil will be allowed in judging area. (9) Contestants must remain at their assigned place until he/she interviews. A tie breaker procedure will be used in the tally room; therefore it will not be necessary for 4-H ers to stay after they are judged. (10) There will be no preparation at the District Food Show. Please be aware that 4-H ers will not have access to electrical outlets, microwaves, ovens, refrigerators, freezers, sinks, etc. at the District Food Show. 11 P age

12 (11) The decision as to whether a dish qualifies in a category will be left entirely to the discretion of the agent. (12) Vernon College/Vernon Farmers Market Farm to Table Award: This is a new award sponsored by Vernon College and the Vernon Farmers Market Association. To be eligible for this you must fill out the enclosed form. (13) SPECIAL OPPORTUNITIES Two additional opportunities will be offered this year conjunction with the District 4-H Food Show to give 4-H ers more opportunities to be involved in District wide activities related to the Food and Nutrition project. These special opportunities will provide 4-H ers a District-level activity and / or a Promote 4- H activity for their 4-H Record Books. The opportunities are Educational Exhibit and News Writing. Participants are not required to participate in the District Food Show to take part in these special opportunities. However, registration for the District Food Show within 4-H Connect is still required. Those participating in the Special Opportunities will select the Educational Exhibit and or News Writing choice within 4-H Connect to receive a certificate. Educational Exhibit - Exhibits may be entered by an individual or a group (such as a 4-H Food &Nutrition Group). Exhibits should be related to some area of the Food and Nutrition Project. The exhibits must be card-table size and nothing can be attached to any of the facility walls. An easel may be used behind the table to hold a sign, poster, etc. but contestants must provide their own easel. There will be 8' tables set up in the foyer of the auditorium. There will be no access to electricity. The exhibits may or may not be manned by the participants. All 4- H ers setting up an exhibit will receive a certificate. 4-H ers should set their exhibit up in the foyer of Wilbarger Auditorium by 9:00 a.m. Exhibits should remain in place until after the Awards Program. Each exhibit should include a sign that lists the County name and name(s) of 4-H ers who developed the exhibit.4-h ers with exhibits DO NOT have to attend the Food Show, however, they must make arrangements to get their exhibits to and from the show. News Writing - A 4-H er in any age division may write a news article promoting the food and nutrition project, the food show, food safety, health or any other subject matter area of the Food and Nutrition Project. These articles can be displayed at the event. The articles should contain the 4-H ers name, county and age in the top right hand corner. They should be typed double-spaced and printed on standard 8½ x 11 inch white paper. 12 P age

13 (14) Adults may assist contestants in carrying necessary items to the door of the appropriate judging room. Leaders, parents, and family members will not be allowed inside the judging areas. Assistance will be provided for 4-H ers. Parents and leaders are encouraged to wait for their child in the foyer or auditorium or leave the premises until their child has interviewed. Contestants are asked to return to their respective judging rooms to line up for the awards program. (15) Contestants may leave the premises with an appropriate adult after they have been judged and their assigned space has been cleaned up and items put away. All 4-H ers should return to the judging rooms to be in place for the awards program. (16) Due to the single serving entry there will not be food available for a public viewing. Therefore, we will not have public viewing. This will also eliminate the need for participants to decorate their table area. (17) Paper products and disposable silverware will be available for judges to check food quality and texture of food products. Food handler s gloves will be available from agents in each of the categories if 4-H members need them in serving the judges a sample. (18) REMEMBER - There will be NO tasting by judges, agents, 4-H ers or parents at the County, District, or State Food Shows. This will be for all age divisions and food categories including beef judging. No one will be given the option or opportunity to taste before, during, or after the Food Show due to food safety and liability issues being addressed. (19) Awards will be presented in the main auditorium at the conclusion of judges deliberations and final tabulations. (20) Personal appearance along with poise and voice is part of the score. Clothes do not have to fit into a theme or be special for the show, however, contestants will want to look clean, neat and well-dressed. Participants are asked not to change clothes prior to the Awards program. (21) Ribbons will be awarded to the first five places in each category of each age division. All other entries will receive a participant ribbon. 13 P age

14 RECIPE SELECTION Four entry categories allow for presentation of a variety of foods in the Food Show. The categories also 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 website when selecting a recipe category. All four food categories may use ovens 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 soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group. o EX: Dishes that contain meat or meat alternatives 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 five subgroups, based on their nutrient content. o EX: 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 two subgroups, Whole Grains and Refined Grains. Whole grains contain 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 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. o EX: Dishes selected must contain a minimum of a half serving of dairy (macaroni and cheese, drinks, custards, cheese logs, etc.) Ingredients When choosing a recipe, please keep in mind what ingredients will be available in College Station. (Seniors) No alcohol or alcohol-containing ingredients can be used. 14 P age

15 Tips for Success RECIPE SUBMISSION CHECKLIST I. Does Your Recipe Have All of These Parts? Yes No a. Name of Recipe b. Complete list of ingredients Size cans, packages, etc. given EX: 10 oz. box chopped frozen spinach NOT Spinach, box of spinach or frozen spinach c. Description for combining ingredients II. List of Ingredients a. Ingredients are listed in order in which they are used b. Ingredients listed as they are measured, i.e. the word describing is in the correct place. EX: ¼ cup chopped onion, not ¼ cup onion chopped EX: 1 green pepper, chopped, not 1 chopped green pepper c. Measurements given in common fractions i.e. ¼ cup, 2 tablespoons, 1 teaspoon d. All measurements are spelled out, not abbreviated. EX: cup, teaspoon, tablespoon, size can, etc. (i.e. 4-ounce can) III. Directions I have.. 15 P age a. Used clear instructions for every step of combining and cooking the ingredients. b. Used short, clear sentences c. Used the correct word to describe combining and cooking processes d. Stated the size of pan e. Give temperature and cooking time f. Included the number of servings or how much the recipe would make

16 6-ounce 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 RECIPE EXAMPLE 4-H Shamrock Salad (not just 1 package lime gelatin) (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. In order 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) 16 P age

17 Interview and Contestant Presentation Guidelines ENTRY DISPLAY 4-H members will carry a single serving of their recipe to the judging table. 4-H ers will display their food at the judging table. Entry display may only consist of one serving of their recipe, edible garnish, the serving dish and the serving utensil. INTERVIEW 1. Introduction/Presentation Each contestant will start with a presentation to introduce themselves and their dish. You should describe your inspiration in choosing your recipe and how it relates to the theme, Fresh From the Farm. Seniors will have a maximum of four minutes for their presentation. Juniors and Intermediates will have a maximum of two minutes for their presentation. 2. Question and Answer Judges will have the opportunity for a four-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. 3. Serving At the conclusion of the question and answer period you will have one minute to serve the judges. This will allow them to visually evaluate the dish you have prepared. Contestants are encouraged to practice proper food handling techniques when presenting food to judges. The judges WILL NOT taste the food. They will be judging the texture and the appearance of the entry. 17 P age

18 STUDY RESOURCES My Plate Food Safety Dietary Guidelines for Americans Preparation Principles & Function of Ingredients Function-of-Ingredients.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance E-589.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance (kid friendly) THEME RESOURCES Beef from Farm to Table d098f11d1f13/beef_from_farm_to_table.pdf?mod=ajperes Produce: Selecting and Serving it Safely Raw Produce Selecting and Serving it Safely Health and Wellness Resource Guide for Fruits & Vegetables Guide_ pdf The Garden Grocery: Food Safety & Selection at the Farmer s Market Powerpoint The Garden Grocery: Food Safety & Selection at the Farmer s Market Handout RECIPE RESOURCE Dinner Tonight: Texas A&M AgriLife Extension 18 P age

19 2017 District 4-H Food Show FRESH FROM THE FARM The theme for the 2017 Food Show is Fresh from the Farm. This theme will allow participants the opportunity to explore many aspects of food processing, physical activity, and the value of agriculture. Another aspect to consider is the importance of family and working together. In addition, 4-H 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 ingredients for 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 food originates and the importance of agriculture and farming. However, in NO WAY is the goal of this theme to imply that foods sold or harvested from the farm are more nutritious than foods which are purchased from the local grocery store. In addition, please be clear, that foods purchased from the grocery store (not just foods purchased from a farmer s market or harvested from a garden) are fine to use in your food show recipe. Note: This is a good opportunity to learn preservation methods in your food and nutrition project. 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. Learn the nutrients in your dish and food category and the health benefits they provide to your body. 19 P age

20 20 P age

21 21 P age

22 22 P age

23 2017 District 3 4-H Food Show PARTICIPATION FORM Name: Current Grade: Age Division: County: Food Category: Years in 4-H: Years in Project: RECIPE

24 AGENTS/LEADERS/4-H ERS 2017 DISTRICT 3 4-H FOOD SHOW SCORECARD Junior Division Entry Class Protein Fruit/Vegetable County (Check One) Grains Dairy Name Name of Dish Judges Initials: # Years in Food Show: FACTORS TO CONSIDER Comments Excellent Fair Needs Improvement (5%) Introduction/Presentation Each contestant will start with a maximum two minute presentation to introduce themselves and their dish, and may describe briefly their inspiration in choosing that dish, or their experience in 4-H and the Food and Nutrition Project. (45%) Score for the food nutrition, texture, appearance of food only, etc. Preparation How the dish was made? (This includes food safety concerns) Recipe Can you make substitution(s) For any ingredient(s) (45%) MyPlate Describe MyPlate (5%) Effectiveness of Communication Voice, eye Contact, poise in answering questions What did you learn in your food project? Did You participate in any other food & nutrition Activities in addition to the food show? ADDITIONAL COMMENTS 2017

25 AGENTS/LEADERS/4-H ERS 2017 DISTRICT 3 4-H FOOD SHOW SCORECARD Intermediate Division Entry Class Protein Fruit/Vegetable County (Check One) Grains Dairy Name Name of Dish Judges Initials: # Years in Food Show: FACTORS TO CONSIDER Comments Excellent Fair Needs Improvement (5%) Introduction/Presentation Each contestant will start with a maximum two-minute presentation to introduce themselves and their dish, and may describe briefly their inspiration in choosing that dish, or their experience in 4-H and the Food & Nutrition Project. (45%) Score for the food nutrition, texture, appearance of food only, etc. Preparation How the dish was made? (This includes food safety concerns and science based information. Recipe Can you make substitution(s) for any ingredient(s) (45%) MyPlate Discuss the dietary guidelines What are the main nutrients in your dish? How much of your recipe is considered a serving? (5%) Effectiveness of Communication Voice, eye contact, poise in answering questions What did you learn in your food project? Did you participate in any other food & nutrition activities in addition to the food show? ADDITIONAL COMMENTS 2017

26 CONTESTANT NAME: COUNTY: TEXAS 4-H FOOD SHOW SCORECARD (8/2017) DISTRICT: ENTRY CATEGORY: Protein Fruit & Vegetables Grains Dairy AGE DIVISION: Junior Intermediate Senior I. PRESENTATION Rating Comments Points Outstanding Good Fair Needs Improvement Is theme represented in this entry? (5) Knowledge of MyPlate: Food group of individual ingredients, serving amount needed from each group daily; food group that dish falls into; knowledge of personal healthy lifestyles choices based on dietary guidelines Nutrition Knowledge: Contestant understands what this dish contributes to the diet Food Preparation: Knows the key steps in preparation of food and function of ingredients (10) (10) (10) Food Safety Concerns & Practices: (10) Knows food safety concerns in preparation and storage of dish II. INTERVIEW (category specific questions) Knowledge of MyPlate (10) Nutrition Knowledge (10) Food Preparation (10) Food Safety (5) 4-H Food & Nutrition Project Activities III. FOOD EVALUATION Food Presentation/Quality: Appearance of food (texture, uniformity); garnishing (5) (5) IV. EFFECTIVENESS OF COMMUNICATION Voice, poise, personal appearance (5) V. PAPERWORK Summary of project experiences (5) ADDITIONAL COMMENTS: TOTAL POINTS:

27 Vernon College and Vernon Farmers Market Association Farm to Table Award Application Applying for this award is optional. NAME AGE DIVISION COUNTY RECIPE NAME 1. Are any of the ingredients in your recipe grown locally? 2. If so, tell us about who grew or raised the local ingredient/s. (Did you grow them in your garden, purchase them from a farmers market, or get them from a neighbor s garden?) 3. If you grew them yourself, tell us about your experience gardening and growing your ingredients. 4. If you bought them at a farmers market or they are from a neighbor s garden tell us about that experience or relationship. 5. In your opinion, why is it important to grow or purchase local food (i.e. fruit, vegetables, eggs, grains, meat, dairy, nuts, honey)?