DISTRICT 4 4 H FOOD CHALLENGE

Transcription

1 Junior, Intermediate, and Mixed Scorecard Presentation I. PRESENTATION Knowledge of MyPlate: Knowledge of food group of individual ingredients, serving amount needed from each group daily; food group that dish falls into; number of servings provided by an individual 1 serving of the dish; knowledge of personal healthy lifestyles choices based on dietary guidelines. Nutrition Knowledge: Team members know the key nutrients the dish contributes to the diet and the functions of the nutrients as well as possible 1 healthy substitutions that could be made Food Preparation: Knows the key steps in preparation of dish and function of ingredients Safety Concerns & Practices: Knows food safety concerns in preparation and storage of dish, as well as kitchen safety measures taken in preparation of dish Menu Planning: Identifies additional foods to be served with dish for complete meal; shows variety of food in color, texture, taste, temperature, etc. Substitutions: Identifies possible substitutions and describes the benefits of substitutions Food Appearance/Quality: Appearance of food (texture, uniformity); appears to be cooked thoroughly, and has an attractive and appropriate garnish Creativity: Creative in approach to utilize the ingredients provided and incorporate pantry items into dish Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance Teamwork: Each team member contributed to the team presentation. II. PREPARATION SCORE Transfer from Preparation Scoresheet (imum points: 20) 20 ADDITIONAL COMMENTS: Page 9 of 14

2 Junior, Intermediate, and Mixed Team Spirit Scorecard I. OBSERVATION Teamwork Team works well together. All members of the team are all actively participating. Team keeps the work area clean and organized No arguments, proper manners, etc. Sportsmanship Appearance Poise and grooming. Unified theme in dress Shows creativity ADDITIONAL COMMENTS (based upon observation): Page of 14

3 Junior, Intermediate, and Mixed Worksheet Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day Nutrient Knowledge (Know what this dish contributes to the diet): Food Nutrients/Vitamins What do they do for my body? Food Preparation (Know the steps in preparation of the food): Steps: What was prepared/performed in this step? Food Safety (List food safety concerns associated with this dish): Menu Planning and Substitutions (What would you serve with this dish to make a complete meal?): What substitutions could you make in this dish? Original ingredient Possible substitution Reason or benefit of substitution Page 11 of 14

4 Senior Scorecard Presentation I. PRESENTATION Knowledge of MyPlate: Knowledge of food group of individual ingredients, serving amount needed from each group daily; food group that dish falls into; number of servings provided by an individual 1 serving of the dish; knowledge of personal healthy lifestyles choices based on dietary guidelines. Nutrition Knowledge: Team members know the key nutrients the dish contributes to the diet and the functions of the nutrients as well as possible 1 healthy substitutions that could be made Food Preparation: Knows the key steps in preparation of dish and function of ingredients Safety Concerns & Practices: Knows food safety concerns in preparation and storage of dish, as well as kitchen safety measures taken in preparation of dish Serving Size Information: Knows appropriate size of serving and number of servings per dish Cost Analysis: Correctly figured the total cost of the dish and cost per serving. Food Appearance/Quality: Appearance of food (texture, uniformity); appears to be cooked thoroughly, and has an attractive and appropriate garnish Creativity: Creative in approach to utilize the ingredients provided and incorporate pantry items into dish Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance Teamwork: Each team member contributed to the team presentation. II. PREPARATION SCORE Transfer from Preparation Scoresheet (imum points: 20) 20 ADDITIONAL COMMENTS: Page 12 of 14

5 Senior Scorecard Preparation (Team Spirit) I. OBSERVATION Teamwork: Effective use of communication among team members; each team member has a key role in the preparation phase, whether cooking or preparing presentation Safety Concerns & Practices: Team members exhibit knowledge of how to use utensils properly, handle ingredients appropriately to avoid cross contamination, and use caution and safety with heat source Preparation: Team members display a logical process in mixing and assembling ingredients, practice correct cooking procedures based upon ingredients provided, and complete tasks efficiently and in a logical order Management: Team members use work space efficiently and manage time appropriately ADDITIONAL COMMENTS (based upon observation): Page 13 of 14

6 Senior Worksheet Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day Nutrient Knowledge (Know what this dish contributes to the diet): Food Nutrients/Vitamins What do they do for my body? Food Preparation (Know the steps in preparation of the food): Steps: What was prepared/performed in this step? Food Safety (List food safety concerns associated with this dish): Serving Size Information (Accurately calculate the cost of the dish and the cost per serving): Ingredient Cost of ingredient Cost per measurement TOTAL cost per serving Page 14 of 14