Food Fiesta. Judging Guide

Transcription

1 Food Fiesta Judging Guide Adapted from University Of Nebraska - Lincoln Extension, 4-H Foods Judging Guide and Washington State University - Extension, publications: C1097E, C1098E, C1099E. 11/22/2010

2 Purpose of Food and Nutrition exhibits The purpose of food and nutrition exhibits is to provide an opportunity for a youth to share what they have learned or already know about cooking foods. When exhibits are judged, youth and adults have an opportunity to: 1. Be recognized for their efforts 2. Gain satisfaction from doing, striving and learning 3. Be inspired to do their best 4. Learn expected standards 5. Practice good sportsmanship and self-control Purpose of the Guide Judging foods at food fiesta is a challenge. This guide contains guidelines and information that will assist judges in evaluating products. It will also provide useful information for Family and Consumer Science project leaders, parents and 4-H members as they assist others, or prepare and evaluate their own food products. How to Be a Good Judge Familiarize yourself with the desired characteristics of the food to be judged. Score according to the quality description of the food rather than compare one product with another. Be informed. Know basic recipes and the various methods used to produce a quality product. For example, a cake may have been made from a standard, or using a healthier adaption. It could have been mixed by any one of several methods. The recipe and the method of mixing can make a difference in the outcome of the product. A well-designed recipe yields a good product if the method is correctly followed. Be objective. Fair judging rules out personal preference. You may be called upon to evaluate a food you dislike or a food prepared differently from your favorite way. Be positive. Point out what is good about the food you are judging. Suggest what could be done to improve it as a learning experience, not as a criticism. Explain why a product has been given a certain rating. Other tips for a successful judging session include: 1. Avoid hand lotions or perfumes. 2. Use all senses seeing, touching, smelling, hearing, and tasting in foods judging. Taste the most subjective. It can be a deciding factor when all other factors are equal. 3. Be consistent in the methods you use in judging. This insures fairness to all exhibitors. 4. To check the tenderness and texture of a product: break open muffins, biscuits, rolls, and cookies. 5. Cut loaves of yeast breads and quick breads from one-third to one-half the way in from the end. 6. Cut out a thin slice to view the grain, moisture, blending of ingredients, etc. 7. Cut and remove wedges from cakes. Cut wedges large enough to provide optimum evaluation. 8. Avoid cutting corners of cakes. 9. Open, when necessary, jars of jelly, jam, other preserves, and pickles. Cut jelly with a knife to test consistency. Remove a portion of the product and reseal immediately. Do not open canned fruits, vegetables, or meats. 2 P a g e

3 Common Terms Used for Judging Food Products Appearance of food determines the acceptance or rejection of the food before it is tasted. First impressions are important! The color, the crust or outer covering, the apparent dryness or moistness of the product, the shape or volume, or the size of the piece affects the general appearance of the food. When a garnish is used, it should enhance the appearance of the food. Texture is the way food feels to the touch and the mouth. The fineness or coarseness of the grain or fiber of a food influences the texture. Grain refers to the cell structure. How big is the cell, how thick are the walls of the cell, how evenly are the cells distributed throughout the mass? Answers to these questions help to describe texture. Fiber is thread-like structure of the cells of the food. For example, you can readily see the fibers in such foods as meat, asparagus, and celery. Crumb is a very small piece of bread, cake, cookie, or other food. By examining the crumb of a food carefully, you can describe the feel of a food. Consistency of a food is important to texture and to appearance. Consistency is the degree of firmness, density, or viscosity (the flow) of the food. Tenderness of food can be measured by the force needed to break, bite, or chew it. Foods that can crumble easily may be too dry or too tender. Flavor of a food is a combination of its taste and aroma. There are four basic taste sensations: sour or acidic, salty, bitter, or sweet. Certain odors are associated with certain tastes. For example, the odor of milk may tell us that it is sweet or sour without ever tasting it. Another flavor classification might be spicy, flowery, fruity, resinous, foul or burnt. Temperature of a food is in general, at the temperature at which the food is normally served. 3 P a g e

4 Descriptive Terms Used in Judging Food Products Appearance: aspect, or contour. Words that may help you describe the appearance include: broken * lustrous * cloudy * muddy * clear * opaque * crumbly * plump * curdled * rough * dull * scum * frothy * sediment * shiny. Odor: volatile substances affecting the sense of smell. Words that may help you describe the odor include: acid * fragrant * strong * burnt * delicate Color: normal for substance, pleasing to eye. Words that may help you describe the color include: bright * creamy * discolored * dull * faded * gray * greenish * golden * brown * normal * off-color * shriveled * shrunken * smooth * sparkling * stringy * translucent * greasy * acrid * weak * pale * rich * snowy * white * yellow. Consistency: degree of firmness. Words that may help you describe the consistency include: density * viscosity * fluidity * plasticity * resistant to movement * brittle * gummy * soft * crisp * liquid * soggy * crumbly * rubbery * hard * curdled * runny * thin * firm * syrupy * frothy * solid * full-bodied * stiff. Flavor: quality which affects the relish, zest, or savor, and is a combination of the taste, odor, and texture experience. Words that may help you describe the flavor include: astringent * flat * stale * bland * mellow * starch * blended * pungent * stimulating * brisk * raw * strong * burned * rich * tasteless * delicate * scorched. Grain: structural quality of the food product, such as crystals in candies and ice creams, size of pores in cake and bread, and thickness of cell walls in breads or cakes. Moistness: degree of moisture. In fruit and meats, this is referred to as juiciness. Words that may help you describe the degree of moisture in the product include: amorphous * fine * granular * coarse * foamy * heavy * crystalline * grainy * porous. Lightness: well leavened, not dense, having low specific gravity. Words that may help you describe the lightness of the food product include: fluffy * light in weight for size * porous * dry * watery * moist. Shape: proportionate dimensions. Words that may help you describe the shape include: broken * irregular * even * oval * flat * round. Size: Words that may help you describe the size include: irregular * small * medium * large * uniform. Taste: sensations produced by substances listed. Words that may help you describe the shape include: bitter * salty * sour * sweet. Tenderness: ease with which can be cut, broken, pulled apart, or chewed. Words that may help you describe the tenderness include tender* tough. Texture: feel of substance between fingers or mouth. The differences are caused by grain, content, moisture, tenderness, etc. Words that may help you describe the texture include: brittle * chewy * fibrous * firm * grainy * granular * limp * lumpy * mealy * mushy * oily * pasty * rubbery * slimy * smooth * soggy * sugary * stringy. 4 P a g e

5 CRITERIAS TO BE JUDGED Please become familiar with the following criteria's. Each category will be listed on the score sheet. PRESENTATION Grooming Neat and clean appearance Hair controlled, pulled back out of face Clothing appropriate for cooking (short sleeves or snug-fitting long sleeves, long pants [jeans okay] no bare skin showing at waist, no sandal-type shoes). 4-H uniform is encouraged. Clean nails (no nail polish) Attitude Courteous, confident Provided information in clear, audible voice Willing to listen, ask questions Table Service Appropriate table setting for food served, including dishes, silver, and linens Attractive color scheme; table decorations if required Compatible plates, silverware, glasses, table covering, and napkins (formal/informal) Cleaned and pressed table linens Safety: Food Handling Kept hot foods hot until served (above 140 degrees); kept cold foods in refrigerator (below 40 degrees) Used separate towels for dishes and hands Brought clean towels, dishcloths, and table linens Transported perishable foods in an ice chest Placed carry-in containers on chair or floor, not counter Refrigerated perishables 5 P a g e

6 PRODUCT EVALUATION (quality of food prepared) NOTE: A judge has the option of not tasting a food product for several reasons, including but not limited to allergies or food handling techniques. Combination of Foods (If only one food is served, does it fit into the meal food plan as shown in the menu? How does that food plan exhibit the qualities listed below?) Good source of nutrients of food group(s) exhibited Variety of colors (green, red, yellow, brown, cream, white) Variety of flavors (spicy, sour, sweet, salty) Variety of textures (smooth, crunchy, liquid, solid) Variety of shapes (round, long, small, large) Variety of temperatures (hot, cold) Appearance of Foods Pieces of food are distinct, even when combined with other foods Color of food indicates it is fresh Eating Quality Pleasing taste, appropriate seasoning Hot foods served hot Cold foods served cold Foods cooked to perfection (not over- or under-cooked) Foods are intact (not broken or over-stirred) Difficulty How hard was this to prepare Did the recipe challenge the contestant 6 P a g e

7 MENU Complete, accurate, and neat; may be computer-generated (Must be completed prior to arrival) Work done by contestant Words appropriate to age of member Erasures and cross-outs acceptable if neat Meal plan includes food(s) prepared and is well-balanced Planned a dish or menu consistent with member s age (ability to safely use appliances, heavy pans, etc.), experience (challenging, but not beyond capabilities), and ability (simple preparation suggested for younger members) Each ingredient listed in cost itemization (okay to lump seasoning cost, but should be identified by name separately) Costs are realistic Cost per serving calculated accurately o Recipe(s) contain the following information as applicable: a) All ingredients used, listed in the order use b) Each step in the order of preparation c) Baking temperature and time d) Size of the cooking container, type and utensil used e) Number of servings or units the recipe makes f) Source of recipe Nutrition Content: Should meet the standards of the MyPlate. An appropriately written menu should follow the Dietary Guidelines for America and MyPlate to assure nutritional adequacy. Good menus have choices from every food group and get the most nutrition out of the calories provided. MyPlate gives more specific guidelines about the types and AMOUNTS of foods to eat than the previous Food Guide Pyramid. For adults, this is based on a 2,000 kcal diet. Adjustments may need to be made for an individual s age, gender, and physical activity level. As a general guideline, a meal should have at least three different food groups to help balance out what the body needs every day to get all the nutrients needed. Grains Vegetables Fruits Milk Eat 6oz. every day at least half should be whole grain Eat 2 ½ cups every day Eat 1 ½ cups every day Get 3 cups every day (for kids ages 2 to 8, it s 2 cups) Meat & Beans Eat 5 oz every day 7 P a g e

8 Pleasing and appetizing: Has pleasing combination and contrast in: Color Vary color within the meal and menu. Variety makes it interesting. Taste Meals that are either all salt or sweet can be boring. Provide a variety of tastes (salty, sugary, bitter, and sour) within a meal. Texture How a food feels when you bite into it. Vary textures (crunchy, soft, etc) Frequency Lose interest if you use the same foods in a meal. Example: spaghetti sauce and tomato salad in same meal. Method Using the same method of cooking (baking, steaming, frying) can make preparation more difficult. Sample Menu: Use of capital letters for all words except prepositions, and conjunction. Foods are listed in the order they will be served. Breakfast Lunch Dinner Grape Fruit Peanut Butter and Jelly Sandwich Salad Cereal with Milk Carrots with Ranch Dressing Steak Eggs and Bacon Banana Baked Potato Orange Juice Milk Green Beans Bread Milk or Water Ice Cream 8 P a g e

9 INTERVIEW As a judge, you will want to ask additional questions that relate directly to the exhibit or the project goal from which it came. The responses to the initial questions will give you leads for follow-up questions. Listed below are some examples of follow-up questions that will help the 4-H ers respond and explain what they have done and learned. Select the questions that will give you the kind of information you want and need to evaluate the exhibit. Can you describe how you made this product? What was the function of (ingredient)? What resources/references did you use? Why is this food (or this nutrient) important in the diet? How will you continue to use the information you learned? How does this product fit into the MyPlate? Knows number of cups/ounces needed for self Knows portion size for each section on MyPlate Questions on Safety: Food Handling Did you clean surfaces prior to beginning preparations How did you avoided cross-contamination of foods Explain how you washed fresh fruits and/or vegetables prior to preparing them Used separate spoon for tasting Did you wash your hands as needed during preparation (before preparation, after handling raw meats, after sneezing, coughing, touching hair, or using bathroom) TOTAL POINTS Please review the score sheet before you arrive to the event. In each section you will award points and make comments and suggestions. In order to receive a medal, a contestant must receive enough points to achieve a Blue Ribbon. The following are ratings and their point value: Excellent Rating: Points Good Rating: Points Fair: 79 Points or less 9 P a g e

10 4-H Food Fiesta Score Sheet (SAMPLE) Contestant's Name Age Division Class Criteria Presentation (25%) Grooming - neat & clean, clean hands and fingernails, hair pulled away from face Attitude - courteous, confident, spoke clearly and audible Table Service - neat, correct arrangement, appropriate for menu Safety - kept food hot or cold, washed hands as needed during set up, wore food service gloves Total for Presentation: Product Evaluation (25%) Difficulty - how hard was this to prepare and did the recipe challenge the contestant. Eating Quality - pleasing taste, correct temperature, foods not over or under cooked, food intact (not over stirred or broken) Appearance of Food - color of food indicates it is fresh Combination of Food - variety in color, flavors and texture, variety in nutrients Total for Product Evaluation: Menu (25%) Menu Form Neatly Completed - does not need to be typed but must be neatly done Appropriateness - is menu appropriate for age of entrant Well Balanced - appropriate balance of the food groups, shows understanding of MyPyramid Cost Per Serving - correctly calculated the cost per serving Total for Menu: Interview (25%) Fully Answered Questions - was able to competently and completely answer judges questions Verbiage is Appropriate for Age - answers questions in language that sounds natural for entrants age MyPyramid - shows knowledge of MyPyramid Knowledge of Prepared Dish - can tell in own words how he/she prepared their dish, not just reciting the recipe Total for Interview: Placing Excellent Good Fair TOTAL POINTS: RIBBON EARNED: Medal Recommendation In order to receive any medal an entrant must receive a Blue Ribbon. Gold Medal (Supreme) Silver Medal (Superior) Bronze Medal (Super) Suggested Rating Blue Ribbon: points Red Ribbon: points White Ribbon: 79 points or less 10 P a g e

11 Comments and Suggestions Section Please take some time and express to the contestants in writing what worked well with their dish & what could be done better. Presentation Category: Product Evaluation Category: Menu Category: Interview Category: Overall: 11 P a g e