District 1 4-H County Extension Agents (ANR, FCH, 4-H) Shawnte Clawson, Extension 4-H Specialist

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1 PANHANDLE DISTRICT 1 4-H Date: August 2, 2017 To: From: District 1 4-H County Extension Agents (ANR, FCH, 4-H) Joan Gray-Soria, CEA-FCH, Gray County Shawnte Clawson, Extension 4-H Specialist Contest: Contest Superintendent: Food Show Joan Gray-Soria Contest Date: Friday, November 3, 2017 Location: University Church of Christ, 3400 Conner Dr., Canyon, TX Entry Fee: $10.00 Contest Room: Check in Time: Contest Start Time: Judging order will be determined after all entries are completed 1:30 p.m. Connect Opens: October 6, 2017 Connect Closes: October 20, 2017 Counties Confirm: October 23, 2017 Entry Fee: $10.00 Late Registration: Additional Information: October 24-27, 2017 FEES DOUBLE No onsite registration. No refunds. Texas A&M AgriLife Extension Service 6500 Amarillo Blvd. West Amarillo, TX Tel Fax d14-h@ag.tamu.edu 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.

2 Page 2 of 13 DISTRICT 1 4-H PANHANDLE 4-H FOOD SHOW LETTER & INFORMATION PACKET

3 Page 3 of 13 Table of Contents Contest Information and Rules Contest Pointers Sample Interview Questions

4 Page 4 of 13 When: Friday, November 3, PANHANDLE 4-H DISTRICT 1 FOOD SHOW INFORMATION & RULES 12:30 p.m. Agent Orientation 1:00 p.m. Participants begin checking into kitchen area at individually scheduled time (posted on District 1 4-H website). Participants do not need to show up until their scheduled kitchen time. 1:00 p.m. Food Show Judges Orientation 1:30 p.m. Food Show Contest begins **No public display** 4:30 p.m. Food Show Awards Where: University Church of Christ, 3400 Conner Dr., Canyon, TX (see map) Healthy Lifestyles Committee: Joan Gray-Soria Chair, Lizabeth Gresham Co-Chair, Tanya Holloway, Billie Peden, Wendy Hazzard, Chelsey Eicke, Molly Forman, Jill Killian, Amalia Mata, Sidney Atchley, Jennifer Nickell, Karen Artho, and Rachel Detten. IMPORTANT DATES: On or Before: Tuesday, October 24 th Submit names of judges to the District Big Fun in D1 Volunteer GoogleDocs Assignment Document. Each county must submit at least two names for interview judges. BE SURE TO INCLUDE ALL CONTACT INFORMATION! Friday, October 6 th to Friday, October 20 th. Counties must have entries certified by October 23, 2017, at 5:00 p.m. Late registration will open October 24 and close October 27. Late registration fees will double. Participant

5 Page 5 of 13 registration due via 4-H Connect. Entry fee $10.00 per contestant. There will be no refunds. By Friday, October 20 th District 4-H Food Show paperwork will be uploaded to 4-H Connect at the time of registration. Participants will upload their Current Project Experiences and Recipe in the attached PDF Forms. The District 1 Current Project Experiences and District 1 Recipe documents are in pdf format. Fill them out and SAVE them to your hard drive. Upload these files when registering for the District 4-H Food Show on 4-H Connect. Monday, October 23 rd County offices will certify contestants on 4-H Connect by 5:00 p.m. Late registration will open October 24 and close October 27. Late registration fees will double. Monday, October 30 th County s submit a hard copy of the participant s score cards, project experiences, and recipe by 9:30 a.m. to Linda Bice at the District Office. Monday, October 30 th 9:30 a.m. Healthy Lifestyles Workday for ALL FCS AGENTS AND ALL 4-H AGENTS at the District Office. Wednesday, November 1 st Judging and kitchen times will be scheduled and posted on the District 1 4-H website. 4-H Member Categories Youth may participate in 4-H year from September 1st of grade three through August 31 following completion of grade twelve. Junior Division: Minimum age 8 and in the 3 rd grade, grades 3, 4, and 5 Intermediate Division: Grades 6, 7, and 8 Senior Division: Maximum age 18, grades 9, 10, 11, and 12

6 Page 6 of 13 FOOD SHOW CATEGORIES: JUNIOR: Cookies A sweet baked food that is usually made from stiff, sweet dough rolled and sliced or dropped by spoonfuls on a large, flat pan and baked. (Examples may include chocolate chip, peanut butter, shortbread, etc.) Quick Bread - Bread made with a leavening agent, other than yeast, such as baking powder or soda that permits immediate baking. Slow Cooker Main Dish - A dish that focuses on a protein food that is prepared in a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. Smoothies - Thick beverage pureed in a blender can be fruit or vegetable based. Participant must utilize 1 cup of fruit and/or vegetables in the product. Party Foods - Any recipe related to a party theme (i.e. Thanksgiving, Beach, Birthday, CookiesFootball, etc.). INTERMEDIATE: Decorate Cookies A sweet baked food that is formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, glaze, fondant, etc. Yeast Breads - Any bread made with yeast and a leavening agent, which rises when baked. Examples could be applesauce bread, sour cream and vanilla bread, a regular loaf of bread, etc... Vegetarian Main Dish Dish or meal that focuses on a protein food that is prepared without meat, fish, or poultry that would fit into a vegetarian diet. Smoothies - Thick beverage pureed in a blender can be fruit or vegetable based. Participant must utilize 1 cup of fruit and/or vegetables in the product. Party Foods - Any recipe related to a party theme (i.e. Thanksgiving, Beach, Birthday, Football, etc.).

7 Page 7 of 13 SENIORS CATEGORIES: Seniors will utilize the four state qualifier categories as published at the state level. The State Theme this year is Fresh from the Farm. Fresh from the Farm will allow participants the opportunity to explore many aspects of fresh foods, physical activity, and the value of locally grown foods. Another aspect to consider is the simpler life of the farm and the importance of family and working together. The dish selected needs to relate to the current year theme. Please note: the Party Foods Category IS NOT a state qualifying event. 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/or 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 half serving of dairy (macaroni and cheese, drinks, custards, cheese logs, etc.)

8 Page 8 of 13 Party Foods Any recipe related to a party theme (i.e. Thanksgiving, Beach, Birthday, Football, etc.). If there is a question regarding which category a food item belongs, the decision will be made by the County Extension Agent, 4-H er and Leader. Recipes: 4-H ers are encouraged to select recipes that are relatively simple (i.e., less than 7 ingredients, 1 dish meals, etc.). Oven time will be allowed for all categories. No alcohol or alcohol-containing ingredients can be used in any age group at the District level. Registration: Each county may allow one contestant from each age and food category to register for District competition. The Extension Agent will certify their qualifying contestants by 5:00 p.m., Monday, October 23 rd. Late or incomplete registrations will not be accepted. ALL DISTRICT CONTESTANTS WILL UPLOAD THEIR FOOD SHOW PAPERWORK via 4-H Connect. The pdf s are included in this packet and can also be accessed on the District 1 4-H Website. Thank you in advance for your assistance with this process. Record Forms: The proper paperwork for each entry will be placed in a manila file folder with the following information in the TOP RIGHT-HAND corner of the folder (as if you were looking at the folder in a file drawer): Name County Age Division Food Category TWO sets of paperwork, which includes a score card, project experiences and recipe (stapled together), will be submitted in the manila folder. Score cards must be printed/copied on the following colors of paper: Junior GREEN Intermediate PINK Senior WHITE Contest: The entry dish must be prepared before arriving at the Food show. There will be no public display of dishes during the District 1 Food Show. Kitchen and judging times will be posted on the District 1 4-H website on Wednesday, November 1, prior to contest.

9 Page 9 of 13 Food Show: Trays for transporting the dishes to the judging rooms and food handler gloves WILL BE PROVIDED to the 4-H ers. You may bring your own serving tray as well. Gloves will be provided but do not have to be used. We recommend ONLY using food handler gloves when there will be no other barrier used to serve your food item. Example would be using food handler gloves when serving a roll if you re not using tongs. Other examples of barriers would be spoons, spatulas, deli tissue, or any other serving utensil. All contestants MUST check into the kitchen at their appointed times. 4-H ers will prep their dishes as necessary for judging before being escorted to their judging rooms. Only warming ovens, chillers and microwaves will be available. Only 4-H ers and Agents are allowed in the kitchen and judging hallways. Parents must wait in lobby or other designated area. The competition dish, serving utensil wrapped in napkin, and possibly food handler gloves are the only items that will be allowed on the tray during judging. Junior and Intermediate 4-H ers will introduce themselves and the name of the entry dish to the judges before being asked questions in the interview. Senior 4-Her s will introduce themselves and begin their two minute presentation. Sample questions are attached. 4-H ers will be expected to tell judges the specific quantities from each of the food groups they need daily based on their age, gender and activity level. Judging Order: The judging order will be determined after all entries are complete. Judging order will be posted on the District 4-H website. If you need to make special accommodations, please contact Joan Gray-Soria at Awards: An awards ceremony will begin at 4:30 p.m. Medals will be awarded to 1 st, 2 nd and 3 rd places in each category. All first place winners will receive a prize. All youth in each age division will be entered into a drawing for a prize. State Roundup: Only the 1 st place winning senior entries in the State rule defined categories will advance to State 4-H Roundup, June 12-14, In the event that the first place contestant elects not to go, the state substitution guidelines will determine who will represent District 1. The 4- H ers eligible to attend State 4-H Roundup are responsible for submitting their records to state by their published deadline.

10 Page 10 of 13 Community Service Opportunity: Youth can donate non-perishable items for veterans/ronald McDonald House/other charity. Youth may bring the items to the District Food Show, or each county can make a donation to a charity of their choice and bring a report to the District Food Show. Another Community Service opportunity (chosen by the District 4-H Council) will be to donate new children s books which will be collected at any Big Fun in D1 Contest. Resources: MyPlate - Food Safety - Dietary Guidelines for Americans policydocument.htm Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance pdf Helpful Website Links: (look under the section on food preparation) g/healthier-preparation-methods-for-cooking_ucm_301484_article.jsp g/smart-substitutions_ucm_302052_article.jsp Stretching Your Food Dollar - CONTEST POINTERS All participants will check in to the kitchen during their designated kitchen time, prepare their dish for display, put on a provided tray and take to judging room. In the judging room, the 4-H er will stand behind the display while the judges sit facing the participant across the table. Entry display will consist of the full dish and a serving utensil wrapped in a napkin. A youth volunteer or agent will be there to help carry the trays if needed. Remember visual appeal is important so think of creative ways to present your masterpiece. ONLY edible

11 Page 11 of 13 garnishes are allowed. Remember, food handler gloves and cafeteria-style trays will be provided to participants. Please bring other utensils needed to prepare dish for display. Gloves will be provided but do not have to be used. We recommend ONLY using food handler gloves when there will be no other barrier used to serve your food item. Example would be using food handler gloves when serving a roll if you re not using tongs. Other examples of barriers would be spoons, spatulas, deli tissue, or any other serving utensil. A copy of the contestant s recipe will be given to the judge prior to judging. It will not be necessary for the contestant to carry an extra copy. Juniors and Intermediates Interview Judging: Juniors and Intermediates will introduce themselves to the judges with their name, county and the entry dish name. Following the introduction, juniors and intermediates will be asked some, if not all, of the questions found in the food show packet. Junior and Intermediate interview time will be 6 minutes and judges will have 4 minutes to complete scorecards. Participants will serve the judges 1 serving on a plate provided in the judging room, but due to risk management issues, judges will not taste the dish. The committee recommends that 4-H ers use proper food safety when handling food products and utilize proper serving techniques. Be reminded that texture, temperature, color, aroma and appearance will still be judged even though the judges won t sample the dish. Senior Interview Judging: Seniors will start with a maximum three-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. The judges interviewing seniors will have five minutes following the participant presentation to ask questions from the recommended list found previously in the packet for seniors. During the judges questioning session, the participant should only answer the questions asked by the judges and not give a second presentation. Judges will have three minutes to complete scorecards. Participants will serve the judges 1 serving on a plate provided in the judging room, but due to risk management issues, judges will not taste the dish. The committee recommends that 4-H ers use proper food safety when handling food products and utilize proper serving techniques. Be reminded that texture, temperature, color, aroma and appearance will still be judged even though the judges won t sample the dish.

12 Page 12 of 13 Junior & Intermediate Sample Interview Questions 1. What are the MyPlate food groups? How many ounces or cups do you need daily from each one based on your age, gender and activity level? 2. What are the key nutrients you would receive from this recipe (i.e. calcium, potassium, vitamins)? Why are these nutrients important to your body? What could happen if your body does not receive these nutrients daily? 3. How many servings are provided by this recipe? 4. What steps did you take to prepare your dish? 5. What are some important ingredients in your recipe and what do they do? 6. What temperature (i.e. room temperature, refrigerated) would you safely store leftovers of this dish? 7. What food safety steps did you take when shopping for ingredients and preparing your dish? 8. Did you have any leadership roles this year in your food and nutrition project? If so, what were they? 9. What community service projects/activities have you participated in this year related to your food and nutrition project? 10. Have you changed any of your eating habits or tried new foods as a result of your Foods and Nutrition project? Are there any eating habits or new foods you would like to try next year? 11. What have you enjoyed most about your food and nutrition project? What has been the most interesting thing you have learned? 12. Tell me about the Party Theme where you would serve your dish. 13. Could your dish be served at another occasion and if so, when?

13 Page 13 of 13 Senior Sample Interview Questions 1. As a result of your enrollment in a food and nutrition project, what new foods have you added to your diet? What contribution has this change made to your diet? 2. What is the most critical step in preparing your recipe? 3. What major nutrients are supplied by your recipe and why are they needed by the body? 4. What is the most important ingredient in your recipe? Why? 5. Were there any special steps taken to retain and preserve nutrients in your recipe? 6. Are there any ingredients in your recipe that could be changed, such as amount, form, etc., without changing the quality of the finished product? 7. What are the food groups of MyPlate and how many ounces or cups do you need daily based on your age, sex and activity level? What major nutrients are found in each group? 8. How would you categorize your dish in terms of its calorie content? 9. How much did it cost to make this recipe? What is the cost per serving? 10. How many servings does your recipe provide? How much is a serving? 11. What food safety steps did you take when shopping for ingredients and preparing your dish? 12. What steps did you take in handling and storing your ingredients and your dish to keep them safe to eat? 13. At this stage of your growth and development, do you feel that you need to limit calories for weight control and/or maintenance? Why? 14. What leadership roles have you taken in your project this year? 15. What community service projects have you participated in this year through your food project? 16. Tell me about the Party Theme where you would serve your dish. Could your dish be served at another occasion, and if so, when?