2015 DISTRICT 12 4-H FOOD SHOW

Transcription

1 TEXASA&M AGRILIFE EXTENSION 20 DISTRICT 12 4-H FOOD SHOW November, 2014 Three Rivers, Texas

2 20 District 12 4-H Food Show 20 DISTRICT 12 4-H FOOD SHOW Resource Packet Attachment Description Page A Food Show Agenda... 1 B Age Eligibility & Entry Categories 3 C Contest Preparation Information.. 5 D 20 Texas 4-H State Food Show Entry Form (Senior Only) 7 E Check Sheet for Recipe and Example Recipe. 8 F Revised Food Show Scorecard Supporting Resources. 10 G Agent Assignments.. H Volunteer Form.. 18 I Deadline Summary.. 19

3 20 District 12 4-H Food Show Attachment A AGENDA (Signs will be posted throughout the building for direction Map attached.) 7:30 a.m.... Facility Opens 8:30 a.m. 9:00 a.m.... Registration for Food Show Participants 9:00 a.m.... Food Show Entries must be in place in the Exhibit Area 9:00 a.m.... Orientation for Participants * Practice good food safety. Keep hot foods hot-cold foods cold. 9:00 a.m.... Judges, Superintendents, and Assistants 9:30 a.m. - 11:30 a.m... Judging of Food Show contestants Assigned Classrooms 11:30 a.m.... District 12 4-H Council Meeting 12:30 p.m... Awards Program for Food Show 1:00 p.m... Review and removal of exhibits to make room for Food Challenge competition Immediately following judging and completion of tabulation, the Awards Program will begin. Guests may view Food Show exhibits after the Awards Program. ABSOLUTELY NO TASTE TESTING WILL BE ALLOWED. Clean Up: Everyone helps. Please leave the facility clean. 1

4 20 District 12 4-H Food Show Attachment B AGE ELIGIBILITY & ENTRY The standardized Texas 4-H age categories are as follows: Junior - 8 and in the 3rd grade, 9 and 10 as of August 31, 2014 Intermediate - 11 through 13 as of August 31, 2014 Senior - 14 through 18 as of August 31, 2014 Entry Categories: Four entry categories allow for presentation of a variety of foods in the District 12 4-H Food Show. The categories also provide an opportunity for contestants to exhibit a variety of food preparation principles. Sometimes a decision needs to be made concerning into which category a specific recipe/dish should be entered. It is suggested that the decision reside with the county Extension agent, 4-H er and leader. 4-H ers are strongly encouraged to choose recipes that are relatively simple (i.e. less than 7 ingredients, 1 dish meals, etc.). A 75 minute oven baking time limit will be instituted for all recipes in Protein, Fruit & Vegetables, Grains and Dairy Category. Keep in mind that some dishes may sit for up to 60 minutes, prior to judging, which may impact the appearance of the dish. Plan accordingly. Encourage participants to be familiar with basic cooking principles and the use of cooking utensils. They should also select recipes that follow sound dietary practices. These resources include, but not limited to: * MyPlate - There will be no references to MyPyramid as part of judging in any age division * Dietary Guidelines for Americans, * Fight Bac! Fight Foodborne Bacteria * Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance Refer to the 20 4-H State Food Show Study Resources for a complete list. 3

5 20 District 12 4-H Food Show Attachment B 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 alternative such as eggs, dry beans, peas or peanut butter. 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. Vegetables are organized into 5 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 2 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 dish, please remind Senior contestants to keep in mind what seasonal ingredients may or may not be available in College Station in June during the state contest. No alcohol or alcohol-containing ingredients can be used. Food Display Information: The District Office will provide name cards and copies of recipes. The space allotted for the display will be less than 24 inches wide and 18 inches deep; place-mats, recipe holders, linens, center piece, candles, etc. will not be allowed for judging or exhibiting. Contestants should use only serving dishes and utensils appropriate and necessary to present the dish to be judged. Substitutions or No Shows: All agents must advise the District Office of substitutions and/or no shows of contestants, judges, and/or superintendent s assistants by noon on Friday, November 7 th. Senior Division: 4-H ers who have won first place in any category, in any year, at the State 4-H Food Show are ineligible to participate in any category at the State 4-H Food Show. Counties must submit their Senior participant s Texas 4-H State Food Show Entry Form and Recipe to the District Office by the deadline of November 4 th via 4-H Connect. These will be judged prior to the District 12 4-H Food Show. 4

6 20 District 12 4-H Food Show Attachment C CONTEST PREPARATION Preparing for the Contest The scorecards (Attachment F) contain the information the judges will focus on during the interview. After registration, participants will be directed to a designated area to set up their food exhibit. Please inform your participants that due to limited facilities, 4-H ers are to prepare their dishes at home and may garnish them upon arrival. Parents may only assist contestants with transporting boxes from vehicles to the exhibit area; they are not permitted to assist contestants in making final preparations to their dish (this includes mixing ingredients, garnishing, cutting, etc.). Agents, please advise parents that they will not be in the judging or exhibit area while youth are being judged. Only contestants and superintendents may remain in the exhibit and judging areas. It is the responsibility of each 4-H participant to leave his/her area clean! Contestants will be penalized for not cleaning their area adequately. Remind your 4-H participants to bring a serving spoon, dish towels, paper towels, pot holders, and any cleaning supplies needed. Remember all food entries have to be placed in the exhibit area between 8:30 a.m. and 9:00 a.m. ABSOLUTELY NO TASTE TESTING WILL BE ALLOWED. Please practice good food safety, keep hot foods hot and cold foods cold. The District Office will provide a copy of the participant s recipe and individual name cards for each (a tent-style card folded length wise with their name, category, and division) to be placed with their food exhibit. The space allotted for the display of food will be under 24 inches wide and 18 inches deep; place mats, recipe holders, etc. will not be allowed for judging or exhibiting. Preparing for the Interview JUNIOR and INTERMEDIATE - Introduction ONLY!! NO three-minute presentation. Junior and Intermediate contestants are limited to a brief introduction of themselves (e.g. name, county, name of recipe), and wait for judge s direction. Please communicate this clearly to all participants; Juniors and Intermediates will not be allowed to use an opening presentation. Example: Hello, my name is from County. The name of my recipe is. Thank you. (Judges will now ask questions as part of the interview.) 5

7 20 District 12 4-H Food Show Attachment C Senior participants will be required to conduct a three-minute presentation at the start of the interview. This section will score knowledge gathered from the three -minute presentation as well as from questions judges will ask each contestant following their presentation. 1. The participants will come to the team of judges with the entry display. Entry display may only consist of the serving dish and serving utensil. 2. To start the interview, each participant will introduce themselves to the judges with his or her name and the entry dish name. 3. Following the introduction, each participant is allowed a maximum of Three-minutes to present information on any combination of the following topics. It will be an oral presentation with no handouts or visuals. Inspiration in choosing this dish Project activities from current year s project. Special learning experiences from current year s project. Leadership activities from current year s project. Career options explored in current year s project. Dietary lifestyle choices explored in current year s project. Examples include: new foods experience, special food needs, special diet information, why the entry dish was selected, why you chose to enter this category 4. The judging team will have 5 minutes following the participant presentation to address topics listed below as well as topics listed above that were not addressed by the participant. During the judges questioning session, the participant should only answer the questions asked by the judges. The judges will not taste the food entry. Project Experiences - activities, learning, leadership, careers and how they affect you Knowledge - knowledge and skills and how they affect you Preparation - principles or critical steps in preparation of entry dish Ingredients - importance and functions of ingredients in entry dish, including modifications Nutrients - key nutrients and their function in the diet Dietary Guidelines MyPlate - basic concepts related to Dietary Guidelines and MyPlate Calories & Serving Size - calorie needs and calorie contribution of common foods Food Safety - concerns during purchasing, preparing, serving, and storing of a recipe Dietary/Lifestyle Changes - new foods experience, special food needs, special diet information, and why the entry dish was selected. Describe a complete meal menu containing their entry. 5. At the conclusion, 1 minute to serve Example: Good morning, I am from County. Today, I have prepared a. The key ingredients in my recipe are: (talk about the ingredients included and what food group.) I chose this recipe because: My recipe is rich in the following nutrients: the nutrients and why our body needs them). I prepared my dish by: (explain how you made your dish). Through my foods and nutrition project this year, I your project activities and what you learned, leadership activities, etc.) _ (tell about (tell about Do you have any questions? (Maximum of 2 minutes) 6

8 20 District 12 4-H Food Show Attachment D FORMS GUIDELINES, INSTRUCTIONS, AND EXAMPLES 20 Texas 4-H Food Show Record Form Guidelines - SENIORS ONLY The following guidelines are designed to help 4-H ers better understand and utilize the Texas 4-H State Food Show Entry Form and will be submitted via 4-H Connect. Please read and consider each one carefully as 0.5 points may be deducted from total score for incorrect submissions. Summary 1. Type size and font must be legible and easily read. (250 Words or less) 2. No additional lines or pages may be added. 3. The project form is worth 5% of your overall score. Recipe 1. May attach one additional sheet ONLY 2. Include the complete recipe for your dish, along with any substitutions and variations, as well as preparation procedures and the number of servings. 3. Please refer to the Example Recipe and Check Sheet (State 4-H Food Show packet) for detailed instructions on how to submit recipes. 4. District 12 4-H will require you to include your recipe resource a. Example: Doe, Jane. Better Homes and Gardens, November 2012, p. 25 7

9 20 District 12 4-H Food Show Attachment E Check Sheet for Recipe and Example Recipe (Also see Example Recipe on following page.) If the contestant, agent or leader has any questions concerning correct recipe writing, please call the District Office before submitting. I. Does your recipe have all of these parts? YES NO a. Name of Recipe b. Complete List of Ingredients Size cans, packages, cans, etc. given EX: 10 oz box chopped frozen spinach NOT Spinach, box of spinach or frozen spinach. c. Description for combining all ingredients. II. List a. b. of Ingredients Ingredients are listed in order in which they are used 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 III. Directions I have... 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) e. Avoid brand names. Include complete description of ingredients, i.e. low-fat, packed in syrup, reduced fat, etc. a. Used clear instructions for every step of combining and cooking ingredients b. Used short, clear sentences c. Used the correct word to describe combining and cooking processes d. Stated the size of pan e. Given the temperature and cooking time f. Included the number of servings or how much the recipe would make IV. Source a. I have listed the source of my recipe 8

10 20 District 12 4-H Food Show Attachment E Example Recipe 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 (not just 1 package/what kind? Lowfat, Fat free, etc.) ½ teaspoon vanilla ½ teaspoon lime juice 6-ounce can mandarin oranges, drained (always include size) 8-ounce can pineapple tidbits, drained 2 cups 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 (are you measuring the pecans before or after chopping? The way it is written here indicates chopping first) 8-ounce carton frozen low-fat whipped topping, thawed 3-ounce package lime gelatin 1½ cups boiling water (indicate low-fat, fat-free, etc.) Dissolve the 6-ounce package lime gelatin in 2 cups boiling water. Stir in 1 cup lemon-lime soda. Combine this with cream cheese and vanilla 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 1½ 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 tray for color variety. Yield: 8 servings. (Note number of servings is listed.) Recipe source: Doe, Jane. Better Homes and Gardens, November 2011, p

11 South District 12 4 H Food Show JUNIORS & INTERMEDIATES Revised Food Show Scorecard Supporting Resources The scorecards are identical for both age divisions. They include some major changes from previous years so please read this carefully. MyPlate.gov provides very specific daily requirements based on age and gender. As a result, every 4-H member preparing for their interview needs to be knowledgeable of the requirement that apply to them specifically. This means that the answer to the questions in Knowledge of MyPlate within the scorecard will vary based on participant age and gender. The scorecard assumes average levels of activity and weight. It is advisable that 4-H members have a general knowledgeable of how changes in activity level and weight might impact daily nutritional requirements. See tables below. Knowledge of Food Safety was not included in previous evaluation criteria for the food shows for these age divisions. It has been added and includes a representative value towards their total score, specifically %. The intent is that 4-H members have a general knowledge of safe food handling, preparation, and storage practices appropriate to the age level. Their knowledge should focus specifically on their dish but expanding beyond that is good practice. Project Experiences was not included in previous evaluation criteria either. It has been added and accounts for 5% of the evaluative criteria. These 4-H members should be involved in food and nutrition activities and be able to communicate what they did and learned. Consideration will be extended to allow for age-appropriateness and number of years in the project. Adding two groups has prompted a redistribution of existing points through all evaluative criteria which resulted in reducing the Presentation Score (which used to account for a total of 30% for presentation and garnishing). As a result, it is important to review all evaluative criteria carefully and adjust educational efforts to prepare 4-H members accordingly. Group 1 Age Protein Fruits Vegetables Grains Dairy Children * Girls * Boys Women Men 2-3 years old 4-8 years old 9-13 years old years old 9-13 years old years old years old years old 51+ years old years old years old 51+ years old 2 ounce equivalents** 4 ounce equivalents** 5 ounce equivalents** 5 ounce equivalents** 5 ounce equivalents** 6 ½ ounce equivalents** 5 ½ ounce equivalents** 5 ounce equivalents** 5 ounce equivalents** 6 ½ ounce equivalents** 6 ounce equivalents** 5 ½ ounce equivalents** 1 cup** 1 to 1 ½ cups** 1 ½ cups** 1 ½ cups** 1 ½ cups** 2 cups** 2 cups** 1 ½ cups** 1 ½ cups** 2 cups** 2 cups** 2 cups** 1 cup** 1½ cups** 2 cups** 2½ cups** 2½ cups** 3 cups** 2½ cups** 2½ cups** 2 cups** 3 cups** 3 cups** 2½ cups** 3 ounce equivalents** 5 ounce equivalents** 5 ounce equivalents** 6 ounce equivalents** 6 ounce equivalents** 8 ounce equivalents** 6 ounce equivalents** 6 ounce equivalents** 5 ounce equivalents** 8 ounce equivalents** 7 ounce equivalents** 6 ounce equivalents** * 4-H members should identify where they are in this chart and be knowledgeable of their dietary Requirements 1 Source: (Select the appropriate food group, then How much is needed?, click See the chart. for each of the groups.) 2 cups 2 ½ cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups Revised: 09/

12 South District 12 4 H Food Show SENIORS The Senior scorecard has also changed significantly from previous years, so please review the scorecard carefully. The most significant change for this age division is a reduction/simplification of paperwork that must be submitted with each entry. As a result this has resulted in a redistribution of points from the Paperwork to the Interview. The most visible change has moved the Project Activities evaluative criteria from the Paperwork to the Interview section. As a result, the 4-H member will need to be prepared to communicate their project experiences in the Food & Nutrition project. 4-H members should have an advanced level of experiences that are age-appropriate and include participation as well as leadership experiences. Project experience expectations have not been changed, only where and how that portion is evaluated. There will be 10% of the evaluative criteria dedicated to this area. Unlike JUNINOR & INTERMEDIATE scorecards, questions in the SENIOR interview are not limited to any specific set of questions. 4-H members should have a more advanced level of knowledge and be able to communicate their knowledge of the topics identified in the scorecard. STATE RULES & GUIDELINES The state rules have been written primarily for SENIOR age divisions. The District event uses the state rules to extend the opportunity to younger 4- H members with some modifications. It is very important that you read state rules carefully, review the district letter and supporting materials carefully, and communicate with your county Extension agent if you have any questions or doubts. Revised: 09/

13 South District 12 4 H Food Show JUNIOR SCORECARD Name County Age Entry Category Title of Recipe Knowledge of MyPlate What are the food groups in MyPlate? What are the appropriate serving sizes for you? Give an example of a food in each group and an appropriate serving size. Nutrient Knowledge What are the key nutrients that you would get from your recipe, and what do they do for the body? Food Preparation How did you prepare your dish? Rating Outstanding Good Fair Needs Improvement Comments Points 20 Food Presentation Texture, temperature, color, aroma, and appearance. Was the food displayed and garnished attractively? Food Safety What food safety concerns does your dish present when preparing and storing your dish? Project Activities What activities have you done in the Food & Nutrition project this year? Communication Voice, poise, and personal appearance. 5 Additional Comments: Total Revised: 09/

14 South District 12 4 H Food Show INTERMEDIATE SCORECARD Name County Age Entry Category Title of Recipe Knowledge of MyPlate What are the food groups in MyPlate? What are the appropriate serving sizes for you? Give an example of a food in each group and an appropriate serving size. Nutrient Knowledge What are the key nutrients that you would get from your recipe, and what do they do for the body? Food Preparation How did you prepare your dish? Rating Outstanding Good Fair Needs Improvement Comments Points 20 Food Presentation Texture, temperature, color, aroma, and appearance. Was the food displayed and garnished attractively? Food Safety What food safety concerns does your dish present when preparing and storing your dish? Project Activities What activities have you done in the Food & Nutrition project this year? Communication Voice, poise, and personal appearance. 5 Additional Comments: Total Revised: 09/

15 South District 12 4 H Food Show SENIOR SCORECARD Name County Age Entry Category Title of Recipe I. INTERVIEW Knowledge of MyPlate What food groups do your ingredients represent? Your dish? What are the daily serving requirements of each group? How many servings of each group does a single serving or your dish provide? Based on dietary guidelines, what are some personal healthy lifestyle choices related to this dish? * knowledge not limited to these questions Nutrient Knowledge Knows what this dish contributes to the diet Rating Outstanding Good Fair Needs Improvement Comments Points 20 Food Preparation Knows the key steps in preparation of dish and function of ingredients Food Presentation/Quality Appearance of food (texture, uniformity) Garnishing Food Safety Concerns and Practices Knows food safety concerns in preparation and storage of dish 4-H Food and Nutrition Project Activities Community service, leadership, workshops Communication 10 Voice, Poise Personal Appearance II. PAPERWORK Complete recipe 5 Summary of Experiences 5 Additional Comments: Revised: 09/

16 20 District 12 4-H Food Show Attachment G AGENT ASSIGNMENTS Event Committee: Registration: Food Display Coordinators: Judging of Senior Records Forms and Senior Recipes: Set-Up and Decorations: Judges Gifts: County Group Photos & Video: Participant Orientation: Contestant Coordinator: Contestant Evaluation: North Cluster Dale Rankin (Chair) and agents on the planning committee will be available throughout the event to answer questions. Dru Benavides & Jaime Lopez will conduct registration for the Food Show. Plan to arrive early enough to have registration set up and ready to go by 8:00 a.m. Beatriz Loya and Joanne Ureste will make sure that contestants recipes and name cards are correctly placed in exhibit area and that place signs indicating categories/divisions are set up as well. District Office will supply food category signs (2 each) to be put on ends of rows of tables. The space allotted for food exhibits is 24" wide x 18" deep. Make and put up signs to direct contestants to designated areas for both the Food Show and the Food Challenge. All 4-H, FCS and EFNEP Agents will judge the forms and recipes prior to the Food Show. The forms will be sent via by the district office, the return time for results should be no more than two days. No travel is required. North Cluster agents will set up tables for registration, judges, and judging area. All table covers, decorations and door signs should be in place on Friday, December 6th by 7:00 p.m. (day before event). Plates, napkins, cups, serving forks, and bottled water should be made available for judges. The planning committee will set up table displays. Lilian Mezquida & Celia Salinas will be in charge of providing and presenting the gifts for judges (approximately 40). Please coordinate with District Office. TBD take photos of Food Show Participants Andrea Valdez & Barbie Wymore will conduct the orientation for Food Show participants. Remind participants that they must have exhibit in designated area by 9:00 a.m., if not already placed. Review judging order. Isaac Cavazos & Enrique Perez will be monitoring and coordinating contestants throughout the period where they are waiting to be judged. Judging will begin immediately following orientation. Parents who are not judging must remain in the designated waiting area at all times. George Gonzales will distribute and collect evaluations from participants as they return to the holding area with their dish. Turn in completed evaluations to the District Office.

17 20 District 12 4-H Food Show Attachment G Judging Order: The order in which contestants will enter the judging room has been randomly selected as follows: 1. Zapata 2. Jim Wells 3. Zavala 4. Webb 5. Maverick 6. Dimmit 7. Jim Hogg 8. Brooks 9. La Salle 10. Live Oak 11. Duval 12. Cameron 13. Frio 14. Starr. Atascosa 16. Willacy 17. McMullen 18. Hidalgo 19. Kleberg/Kenedy Judges, Superintendents & Assistants Orientation: Luis Saldaña & Niki Kaiser will conduct the Food Show Judges, Superintendents and Assistants orientation. Please note that judges will not be allowed to taste dishes at the District or State 4-H Food Shows. Judges will pick up their folders at the registration table. Participating counties are responsible for recruiting one leader/youth to serve as superintendent s assistant. Agents serving as Superintendents and their assistant will serve as runners for the judging. The assistant should move the participants to be judged according to the timer a few at a time from the participant waiting area to the holding area. From this point, the superintendents should escort the participants to the judging area. The superintendents and assistants should work together closely to keep things running smoothly and avoid confusion. Tabulation: Richie Griffin & Jaime Lopez.Tabulation will be done by age division. Each team will be responsible for organizing score sheets, validating scores, and tabulating results. Teams are as follows: * Senior Tabulation * Intermediate Tabulation * Junior Tabulation Awards: District Office will order award plaques and ribbons. Awards Program: Beatriz Loya will work closely on the awards program with the District 12 4-H Council. The Food Show Awards Program will be conducted as soon as Food Show tabulation is completed and results finalized. All participants will be recognized with blue, red or white award ribbons. (Tabulation will provide list of winners). Top Winners will be presented with a plaque. Please note the following: Obtain contact information for council officers from the District Office to coordinate their responsibilities at the Food Show. Remind them to arrive no later than 8:30 a.m. to assist as necessary. Contact the District Council Secretary to confirm assignments discussed at the council retreat, especially for the awards program. Obtain sample script from the District Office, update it as necessary and make sure each officer gets a copy so that they may prepare. Meet with these 4-H ers to practice for awards program (especially pronunciation of participants names) Obtain awards from District Office and arrange in order. Arrange tables for program. Make arrangements for microphone prior to Food Show. Consult the committee chair. Obtain Awards Program results from tabulation for announcement of winners. Distribute written program and assignments to council officers who will be assisting with the awards program. Make sure all participants are recognized. 16

18 20 District 12 4-H Food Show Attachment G Viewing of Exhibits: Clean-up After Viewing of all Exhibits: Recruiting Volunteers: All agents are responsible for having their county participants and themselves in the designated area for the awards program. Viewing of exhibits will follow. (There will be ABSOLUTELY NO TASTING ALLOWED!). ALL AGENTS will help clean up and see that the building is left clean and in an orderly manner. The County 4-H Coordinator from each participating county must submit the names and contact information of four (4) confirmed adult leaders to assist during the District 12 4-H Food Show. Please post the contact information (Attachment H) to the District Office website by the deadline of November 20th. Leader roles are as follows: Three (3) judges - these individuals must be willing and qualified to serve as a judge. Judges shall not be released until after all score sheets are tallied, ties are eliminated and tabulation is complete. One (1) leader/youth to serve as a superintendent s assistant. This may be an older 4-H er. Division Superintendents & Assistants The superintendent s role is to supervise the conduct of judging in the respective room. This includes keeping time, facilitating entrance/exit of contestant in the judging room, collection of score sheets from the judges, and serving as a point of contact for all questions from judges and contestants in their respective division and category. Assistants work cooperatively with the Superintendent to move contestants to/from the holding area and deliver score sheets to the tabulation room. Division Category Superintendent Assistant Protein Celia Salinas Marco Ponce Senior Fruits & Vegetables Grains Monica Aguirre Yolanda Morado Frank Escobedo Omar Gonzales Dairy Lilian Mezquida Joanne Ureste Intermediate Junior Protein Fruits & Vegetables Grains Dairy Protein Fruits & Vegetables Grains Dairy Josie Farias Dru Benavides Cris Mussett Barbie Wymore Andrea Valdez Elaine Montemayor-Gonzalez Marcel Valdez Niki Kaiser Sophie Judson Makenzie Wyatt Jennifer Herrera Omar Montemayor Dale Rankin Brad Cowan Ronnie Zamora Oscar Galindo 17

19 20 District 12 4-H Food Show Attachment H Volunteer Form Use this form to organize your volunteer list. All information should be entered online (D12 4-H website) under the 4-H Events> 4-H Food Show link. This information must be posted online by November 4 th deadline. VOLUNTEER - JUDGE #1 Name Address City Phone _Zip Has this person judged at county food show/challenge? Has this person judged at district food show/challenge? Is this person knowledgeable about this contest? Is this person knowledgeable of food and nutrition, MyPlate, and dietary guidelines? Have you provided this person training on foods and nutrition? Specify any judging conflicts: VOLUNTEER - JUDGE #2 Name Address City Phone _Zip Has this person judged at county food show/challenge? Has this person judged at district food show/challenge? Is this person knowledgeable about this contest? Is this person knowledgeable of food and nutrition, MyPlate, and dietary guidelines? Have you provided this person training on foods and nutrition? Specify any judging conflicts: Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No No No No No No No No No No DO NOT TURN IN THIS FORM all information must be posted online as described above. 18

20 20 District 12 4-H Food Show Attachment I DEADLINE SUMMARY District Entry Deadline - November 4, 2014 All Contestants: Each 4-H er participating in the District 12 4-H Food Show must register online through 4-H CONNECT. There will be a registration fee of $12.00 per contestant. Registration will be open from October 13 through November 4, County certification deadline will be November 10, There will be no late registration period. No refunds will be given to a county and/or individual. Payment must be received prior to event date. Contestant Entry Recipe - Contestant must include recipes as part of their 4-H Connect Registration by the deadline. Use format and instructions in the District 12 4-H Food Show Resource Package (see Attachment C ). SENIOR Contestants ONLY: Counties must enter their Senior participant s 20 Texas 4-H State Food Show Personal Information & Certification Form along with the Entry Form via 4-H Connect by the deadline of November 10, These will be judged prior to the District 12 4-H Food Show. 4-H Coordinator: The County 4-H Coordinator from each participating county must contact, confirm, and submit the names and information of four (4) adult leaders to assist during the District 12 4-H Food Show. G o online via the D12 4-H website, and please submit the contact information form (Attachment H) to the District Office by the deadline of November 4 th. Leader roles are as follows: Three (3) judges - these individuals must be willing and qualified to serve as a judge. One (1) adult/youth leader to serve as a superintendent s assistant. If for some reason the judge originally selected is unable to attend, it is the agent s responsibility to obtain another qualified judge and notify the District Office of the change immediately. Agents are asked to advise the District Office of participant substitution or no shows by noon on Tuesday, November 11 th. Community Service Project: The community service project will consist of Christmas Ornaments made by 4-H ers. A list of materials needed will be compiled by the District Council and made available to counties before the event. Participants will have the opportunity to bring new/used ornaments and craft supplies in order to work on the ornaments after they have been judged. All ornaments will be redistributed to counties with holiday service projects. State Entries: All qualifying state entries MUST be submitted to the District Office and post-marked on or before the deadline of May 1,