Wichita County 4-H Food Show 2016 Rules and Guidelines

Transcription

1 Wichita County 4-H Food Show 2016 Rules and Guidelines Date: Tuesday, October 18, 2016 Location: To Be Announced Time: 6:00 p.m. Entry Fee: $10.00 Entry Deadline: October 13, 2016; 12:00 Noon The Wichita County 4-H Food Show will follow the District 3 4-H Food Show Guidelines. Eligibility: Contestants 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 program. Age Divisions: Juniors must be 8 & in the 3 rd grade, through 5 th grade on September 1, Intermediates must be in grades 6 th -8 th on September 1, Seniors must be in grades 9 th -12 th on September 1, Clover Kids (K-2nd Graders) may participate at the Wichita County 4-H Food Show. Clover Kids are not eligible to advance to the District Contest. Entry Fee: Entries are $10.00 per participant. This fee is used to pay for expenses associated with the Food Show, such as awards, supplies, etc. Entry Forms: All age groups will need to complete the Wichita County Food Show Participation form included in this informational packet. (The Participation Form is on page 10.) No late entries will be accepted. Participants may copy and paste this form into a Word document and it to gina.karbiner@ag.tamu.edu. The entry form may also be turned into the Extension office in person, by mail or fax. The entry form and entry fee must be received by Friday, October 13, 2016, 12:00 Noon. Good luck to each of you and enjoy this year s project! 1

2 Theme: The theme for the Food Show is Family Favorites. This theme allows participants the opportunity to explore many aspects of food preparation, food safety, creative recipes and more! Concentrate on foods that are family favorites, with the emphasis on the importance of family mealtime. Research consistently shows that regular family meals are linked to higher grades for children, higher self-esteem, healthier eating habits and healthier weights. 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. Guidelines: Youth may only enter one category. The entry categories allow for presentation of a variety of foods in the food show. The categories also provide an opportunity for participants to exhibit a variety of food preparation principles. To qualify for a specific category, the main ingredient, or the ingredient with the greatest measurement, in the recipe must match the name of the category. Oven cooking is allowed in all four food categories prior to competition. No ovens will be available at the contest. Oven time is limited to 75 minutes. No alcohol or alcohol-containing ingredients can be used. If the youth can t purchase it, they can t cook with it! Categories: Although many recipes may present options for more than one category participants must select one category for their entry. The website can help the participant select the best category for their entry. Or you may ask the Wichita County 4-H Agent for assistance. Protein Category 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. Examples: Dishes that contain meat or meat alternatives such as eggs, dry beans, peas or peanut butter. Fruit and Vegetable Category 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. Examples: Dishes that accompany a main dish, such as salads, relish trays, cooked fruits, and vegetables. 2

3 Grain Category 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. Examples: Quick, yeast, bread mixes, rice, pasta. Dairy Category 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. Examples: Dishes selected must contain a minimum of a half serving of dairy; qualifying dishes include macaroni and cheese, drinks, custards, cheese logs, etc. Recipe Submission Checklist: Tips for Success Does your recipe have all of these parts? Recipe name. Complete list of ingredients, size of cans and packages. Example: 10 ounce box chopped frozen spinach Description for combining ingredients. List of ingredients Ingredients are listed in order in which they are used. Ingredients listed as they are measured, i.e. the descriptive word is in the correct place. Example: ¼ cup chopped onion, NOT ¼ cup onion, chopped Measurements given in common fractions. All measurements are spelled out, not abbreviated. Example: teaspoon, cup, ounce, size can i.e., 6-ounce can, etc. Avoid brand names. Include complete description of ingredients i.e., low fat, packed in syrup, reduced fat, etc. Directions I have Used clear instructions for every step of combining and cooking the ingredients. Used short, clear sentences. Used the correct word to describe combining and cooking processes. Stated the size of pan. Provided temperature and cooking time. Included the number of servings or how much the recipe would make. 3

4 Recipe Example: 4-H Shamrock Salad 6-ounce package lime gelatin (Not just 1 package lime gelatin.) 2 cups boiling water 1 cup lemon-line soda 8-ounce package cream cheese, softened (Not just 1 package what kind low fat, 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 green grapes, halved, seeded (Not just grapes name 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 (Indicate low fat, fat free, etc.) Topping, thawed 3-ounce package lime gelatin 1 ½ cups boiling water Dissolve the 6-ounce package of lime gelatin in 2 cups boiling water. Stir in 1 cup lemon-lime soda. Combine this with the cream cheese, vanilla, and lime juice in a blender, and process until smooth. Pour the blended mixture into a bowl. Stir in all fruit, celery, and pecans. Fold in ¾ carton of whipped topping. Pour into a 13x9x2 inch pan. (Note that the size of the pan is listed.) Chill until firm; then cut whole pan into 8 equal sized portions. Yield: 8 ½ cup servings. (Note that the number of servings is listed here.) The Day of the Food Show: Food Preparation: There will be no preparation at the Wichita County 4-H Food Show. Please be aware that 4-H ers will not have access to electrical outlets, microwaves, ovens, refrigerators, freezers, sinks, etc. This is in order to make the Wichita County food show as much like the District 3 show as possible. Serving: 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. Tips on Serving Sizes: Think about a serving size you would get at a restaurant not a supersized serving. In addition, you can look at the information provided in the Study Guide section of this document, or look at similar recipes that tell how many servings it will make. The serving size exhibited should be consistent with the number of servings you indicate the entire recipe will serve. 4

5 Judging: 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 judges plate. Participants 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. Judging tables will be set up in assigned locations. When it is time for a 4-H er to be judged they will take only their dish and serving utensil to the judging tables. Helpers will be available to assist if needed. Paper plates, forks and napkins will be provided for the judges to check food quality and texture of food products. Due to state and district guidelines, there will be no tasting by the judges. Interview & Contestant Participation: The participant will come to the team of judges with the food entry. The 4-H member will stand behind the display while the judges sit facing the participant. Entry display may only consist of the entry serving dish, serving utensil & napkin for serving utensil. Only edible garnishes are allowed. The following is the order that will be utilized with each participant during their assigned judging time: Introduction/Presentation Each contestant will start with a presentation to introduce themselves and their dish, and may describe briefly their inspiration for choosing the dish, food safety practices, preparation steps for their dish, basic nutrition information, and/or their experience in the 4-H Food and Nutrition Project. Clover Kids, Junior and Intermediate level participants will have a maximum of two minutes for the presentation. Seniors will have a maximum of four minutes for the presentation. Question and Answer Judges will have the opportunity to spend up to five additional minutes asking questions applicable to the attached scorecard. It includes but is not limited to basic nutrition, food safety, and preparation. 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. Judging Criteria: Contestants will be judged according to the criteria listed on the revised H Food Show Scorecard. Judges will use the contestant's recipe (as originally submitted) as a reference during the interview. Awards: o All participants will be recognized. o First place winners in the Junior, intermediate, and Senior divisions in each category will be eligible to advance to the District 3 4-H Food Show which will be held on November 5 in Vernon. Clover Kids are not eligible to advance beyond the county event. o Seniors who win first place at the County and District levels are eligible to participate at the State Food Show held as part of the 4-H Round Up event in June Seniors are encouraged to review the State Food Show Guidelines available on the State 4-H web site ( h.tamu.edu/projects/food-nutrition/) for additional information prior to selecting their recipe. 5

6 Preliminary Schedule: Wichita County Food Show 4:00 5:45 p.m. Set up for the Event (Place to be announced.) 6:00 6:15 p.m. Participant check-in Judges arrive 6:15 6:30 p.m. Participant orientation Judges orientation 6:30 7:45 p.m. Event judging all levels and categories 7:45 8:00 p.m. Results tabulated Participants clean up assigned area 8:00 8:30 p.m. Presentation of awards 8:30 9:00 p.m. Clean up/break down event Note: This schedule (with the exception of the set up time and the start time) may be adjusted based on number of entries. However, every effort will be made to work within the timeframes presented so that the event is concluded at a respectable time for a school night event. Other Information: Once participants check in, they are to proceed directly to their assigned area. With the exception of Clover Kids, adults are not permitted to accompany the participant to their assigned area, or to assist the participant with the set-up of their entry. Adults assisting Clover Kids are requested to do as little as possible to help the participant so that the Clover Kid experience is reflective of their upcoming experiences as they grow older. Participants will be expected to wait quietly at their assigned area until they are called to the judging area. After the participant has completed their presentation, they may quietly leave the assigned area. However, they must be back to their assigned area by 7:45 p.m. (or a time state by the County 4-H agent) to clean up and prepare for the Awards Presentation. Food presented at the Food Show may have been exposed to temperatures that do not correspond with Food Safety recommendations. Therefore, participants are asked NOT to consume their entry or to share it with other participants. The Wichita County Extension Office works closely with the District 3 and State 4-H Offices to provide consistent information and processes associated with 4-H opportunities and events. Any changes, updates, or other information pertinent to this event will be distributed as soon as it is received. Thank you for your continued support of the Wichita County 4-H program. 6

7 POTENTIAL SPECIAL OPPORTUNITIES FOR 4-H ERS AT DISTRICT 3 FOOD SHOW In the past, there have been some special opportunities offered in conjunction with the District 3 4-H Food Show. We are awaiting confirmation that these opportunities will again be part of the District 3 4-H Food Show, and the complete requirements for each opportunity. Once we receive confirmation and additional details related to these events, we will let everyone know. Meanwhile, you may want to consider participating in these events. These special opportunities are an excellent opportunities for 4-H ers who do record books to have District level activities. Traditionally, there has not been a limit on the number of participants from a county. Participants may enter both the Exhibit and the News Writing category. Entries in the Exhibit and the News Writing category will not be judged at the county level. These entries will go directly to the District 3 Food Show contest in Vernon. There are two options for getting the actual exhibit or news article to the District event. The exhibit or news article may be delivered to the Wichita County Extension Office no later than 5:00 p.m. on October 21. Or the exhibit may be taken directly to the District 3 Food Show in Vernon on November 5. More details for personally delivering the entry to Vernon will be provided once received from the District Office. In addition, the division winner (Junior, Intermediate, Senior) in the Protein Category is eligible to enter the Beef Awards event if their entry meets the qualifications stated for the event. (Refer to the Beef Awards information that follows.) If you plan to enter one of these categories please note your intent on the Wichita County Food Show Participation Form, and submit it to the Wichita County Extension Office by the stated deadline (October 13, 2016; 12:00 Noon). You do not need to enter the Food Show categories to participate in the Exhibit or News Writing Special Opportunities. The special opportunities categories are described in more detail below: 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. Nothing can be attached to walls. An easel may be used behind the table to hold a sign, poster, etc. Contestants must provide their own easel. There will be tables set up for the exhibits. 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. 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, either by bringing them to the County Extension Office by the stated deadline (see above), or by taking them directly to the District 3 Food Show in Vernon on November 5. 7

8 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. The articles should contain the 4-H ers name, County and age in the top right hand corner. They should be typed double-spaced on standard 8½ x 11 inch white paper. All 4-H ers will receive a certificate. 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, either by bringing them to the County Extension Office by the stated deadline (see above), or by taking them directly to the District 3 Food Show in Vernon on November 5. Beef Awards There will be a separate judging for the beef awards. Members of the Cattlewomen s organization will serve as judges. 4-H ers entering the beef award will be judged twice once in their division and again for the beef award. During the beef award judging questions should be centered on beef, its importance in the diet, cooking methods, different ways to serve, etc. To be eligible for a Beef Award the following guidelines will apply. In the Protein category, a serving of the dish should contain 3-4 ounces of beef. THE NUMBER OF SERVINGS MUST BE INDICATED ON RECIPE. (To calculate the number of ounces of beef in a serving in the Protein category, take the total amount of beef in the dish, change the amount to ounces 16 oz. = 1 lb. and divide by the number of servings in the dish. Example: The recipe calls for 2 lbs. of beef and serves 8 people 32oz. divided by 8 servings = 4 oz. beef per serving.) If you plan to participate in either the exhibit or newswriting at the District Food Show, please let us know when you enter the Wichita County 4-H Food Show. Only the 1 st place entries in the protein category that meet the eligibility to interview for the Beef Awards will be submitted for District. Please see the guidelines above. 8

9 STUDY RESOURCES MyPlate Altering Recipes for Good Health Food Safety Dietary Guidelines for Americans Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance: E-589.pdf THEME RESOURCES Make Easy & Healthy Meals prod.azureedge.net/sites/default/files/printablematerials/myplateformyfamily- ParticipantHandouts.pdf The Importance of Family Mealtime Family Mealtime 9

10 2016 WICHITA COUNTY 4-H FOOD SHOW PARTICIPATION FORM Name: Division: Clover Junior Intermediate Senior County: Wichita Years in 4-H: Food Category: Years in Project: Optional Information: I plan to participate in the Exhibit and/or the News Writing special opportunity at the District 3 4-H Food Show. (Please mark the category/categories you plan to enter.) I plan to participate in the Beef Award special opportunity at the District 3 4-H Food Show. RECIPE 10