Cascade County Foods Festival Contests 4-H GROWS HERE Participant Eligibility any Cloverbuds individuals team individuals Awards

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1 Cascade County Foods Festival Contests April 30, 2018 Registration Due: April 16 th Register Online at: : 4-H GROWS HERE The Foods Festival Contests is a series of fun contests that promote healthy living, planning, and creativity through cooking, baking, meal planning, and party planning. Featured contest divisions include: Cake Decorating Challenge Stir-ups Cooking Challenge Edible Arts Exhibit Daily Foods Exhibit Baked Foods Exhibit Table Setting Exhibit Participant Eligibility Open to all Cascade County 4-H members enrolled in any 4-H project. o Cloverbuds: 5-8 years old o Juniors: 8-11 years old o Intermediates: years old o Seniors: 14+ years old Cloverbuds may sign-up for Stir-Ups and Cake Decorating as participants/non-compete with a parent or 4-H Teen (14+) mentor as an assistant. Stir-ups contestants may be individuals or a team of two in the same age bracket. Cake Decorating, Edible Arts, Daily Foods, Baked Foods, and Table Setting contestants may compete as individuals only. for each contest are based on the availability of funds and/or in-kind donations provided by community sponsors. may vary from year to year. *See Food Project Development Committee at the end of this document to learn how to help support funding of awards. Continuing Opportunities Participants of any of the Foods Festival Contest divisions are eligible to compete in the respective contest held at the Montana State Fair (July 27-August 5, 2018). Participants in the Stir-ups Cooking Challenge that are 13 years or older that receive a blue ribbon will be qualified to compete at Montana 4-H Congress in Bozeman. Disclaimer These guidelines should only be used for Cascade County 4-H contests. Be aware that any county 4-H contests could be and may have different requirements, standards, or other guidelines that separate them from State and/or National 4-H contests. 4-H Members progressing on to State and/or National 4-H contests should proactively seek and learn State and National 4-H contest guidelines and rules for their respective contest. The County office will do as much as possible to provide additional information, but it is ultimately up to you as a participant to ensure you have the information you need to be successful in any contest at the State and National levels.

2 Cake Decorating Challenge The cake decorating challenge is a live timed event in which participants have the opportunity to show off their decorating techniques. Materials To Bring Cake or cake decorating form All equipment and materials required to decorate a cake o Some supplies may be borrowed from the Extension Office but request must be made in advance. Supplies are limited and will be lent out on a first-come, first-served basis. Frosting needed (white; coloring should occur during the contest) Fondant may only be used by members in Cake Decorating Levels 3 and 4 Hair tie Apron Pre-planned cake design 2018 Requirements 1 tier cake, any shape Minimum of three different tips must be used Use at least two colors Incorporate the annual theme: Each participant will be given 60 minutes to create a complete cake design Once the cake is complete, each participant will be interviewed by the judge about goals, techniques used, ingredients, challenges, and other questions pertaining to the participant s experience. Cake must be on a cake board. Certificate for People s Choice Award

3 Stir-Ups Cooking Challenge The Stir-Ups Cooking Challenge is a live timed event to prepare an appealing, nutritious meal that can be prepared easily by using common ingredients available in many homes. An entree should be prepared using food safety techniques and reflect creative use of ingredients. The presentation should exhibit knowledge of the foods prepared and utilize excellent public speaking and visual aid skills. : The Featured Ingredient of Stir-Ups will be poultry. Poultry products are abundant, low fat, are a great source of protein, and can be incorporated in almost any dish. Creativity is the key to unique poultry dishes! Presentations should incorporate the Foods Festival of. Materials To Bring All ingredients needed for your recipe, including pantry and mystery ingredients. Legumes and beans may be cooked ahead of time and brought to the contest. Necessary items to prepare your dish including but not limited to knives, pots, pans, and other cooking equipment. o Some supplies may be borrowed from the Extension Office but request must be made in advance. Supplies are limited and will be lent out on a first-come, first-served basis. Apron Hair tie for long hair (longer than chin-length) Cutting boards (beware of cross contamination!) Serving dishes for presentation (plates, bowls, etc.) Contestants will make one complete entrée (not a meal) and must use one mandatory ingredient and at least five contest ingredients. Pantry ingredients and/or spices and herbs may be used. Your recipe must also include at least one, but no more than three mystery ingredients. Spices, contest, and pantry ingredients do not count as mystery ingredients. Be creative! The mystery ingredient you choose should not be listed on any of the lists below. The dish should be visually appealing, nutritious and show creativity. Contestants will prepare two competitive plates for the food judges and one plate to use as a visual aid in the educational presentation. (Total of 3 plates) Contestants should use effective work habits and sanitary food preparation practices. Following the preparation of the entree the contestant(s) will give an oral presentation to the judges. Severe point deductions will be made for any unsafe food preparation practices (ex: hand washing, temperature checks, cross-contamination.) Oral Presentation: should address selection of the dish; preparation process; nutritional value, potential alterations, food safety measures taken in preparation, and overall learning. This presentation should be designed following the 4-H illustrated talk format with visual aids and include a sample of the dish prepared. *Resource: MT Clover Communications curriculum outline of illustrated talk guidelines and helpful hints* Contestants must dress to impress. Attire for presentation that reflects/supports the theme are encouraged, but not required.

4 (Stir-Ups Cooking Challenge Cont.) Certificate for Excellence in Food Safety (100% points required on food safety to receive) Individuals and teams that are 13 years or older receiving a blue placing will be eligible to attend MT 4-H Congress to compete. Two participants or teams with the highest numerical scores from the State 4-H finals will be awarded a trip to National 4-H Congress in Atlanta, GA. The State contest is highly competitive so practice, practice, practice!! Mandatory Ingredient 2018 Chicken, any cut Turkey, any cut Pheasant Quail Duck Eggs, any type Contest Ingredient List 2018 Peppers, any color Parmesan Dried cranberry Pasta Carrot Eggplant Almonds Zucchini Wild rice Parsnip Broccoli Kale Jicama Cabbage Pantry Ingredient List Stock, any Tomatoes, canned Flour Yeast Cooking oils, any Salt Pepper Baking soda Baking powder Cornstarch Sugar Onions Garlic Butter Milk Any other supporting ingredient. Pantry ingredients should not be a feature of the dish, but be complimentary to other ingredients in the dish and/or making cooking of those ingredients possible.

5 Edible Art Exhibits Updated February 2018 The Edible Art Foods Festival Display is designed to give participants an opportunity to use their creativity and artistic skills to prepare fun, attractive, and eye catching food art display. Materials Artwork pre-assembled into its final display Completed Edible Arts Information Profile to be displayed with your artwork. You may display it artistically or include a tri-fold display poster board that incorporates all the information requested on the profile. Get creative! Suitable table covering (placemat or tablecloth) and any other props that help to effectively display your editable artwork. You will have 2 ½ x 2 ½ to use as a display area. All ingredients should be edible. Participants should be dressed to impress. All displays must be completely set up and ready to judge by 5:30p.m. Participants must be present and ready to interview with the judges. o You should be able to discuss how you selected your artwork, what ingredients you used, how you made it, nutritional information, how long it took to make, cost, equipment needed, storage, and serving ideas. Certificate for People s Choice Award. If there are more than three participants in all of the age categories (minimum 9 participants total), there will be a People s Choice for each age category.

6 Daily Foods Exhibits The Daily Foods exhibit is designed to demonstrate a 4-H member s skills in planning, purchasing, preparing and serving nutritious, appealing and satisfying meals and snacks in order to promote better health. The goal of your menu and display should be to demonstrate the versatility and nutritional value of the Featured Ingredient. It does not need to be included in every meal or snack in your daily menu, but should play the role of main ingredient in at least one entrée. Featured Ingredient: Poultry (Any variety to include chicken, turkey, wild game, or eggs) Materials A tri-fold display board that includes a single day s menu which includes three meals and two snacks derived from MyPlate guidelines found at Your display should also include a nutrition comparison between your original and enhanced recipes. Two versions of one recipe- the original recipe and the nutritionally enhanced recipe. (both printed) Suitable table covering (placemat or tablecloth) and any other props that help to effectively display your exhibit. You will have 2 ½ x 2 ½ to use as a display area. Each participant should plan a single day s menu that includes three complete meals and two snacks. Of those three meals, the participant should select one entree to prepare in advance and feature as part of their display. The featured entrée should include the feature ingredient and the original recipe should be modified in some way to increase the nutritional value (lower fat, lower sugar, higher fiber, whole grain, etc.). Participants must display both the original recipe and the modified recipe on the display board. Each participant must be present to meet with a judge and present their daily menu, feature entree, and display. Participants should be prepared to answer questions about how they planned the menu, what nutritional qualities it provides, what recipe modifications were made in the feature dish and why, what other modifications could be made for the entire menu to increase nutritional value, and who the menu is planned for (ex: a child, yourself, a grandparent, a diabetic, a person with food allergies, a person with high blood pressure, a body builder, etc.) Displays should be up and ready to be judged by 5:30p.m. Certificate for People s Choice Award. If there are more than three participants in all of the age categories (minimum 9 participants total), there will be a People s Choice for each age category.

7 Baked Foods Exhibit The Baked Foods exhibit is designed for 4-H members who have experience in making cakes, cookies, quick breads, yeast breads, or any other baked good that requires a leavening agent. Members do not need to be enrolled in any related foods project to participate in this contest. Featured Ingredient Each participant should select an ingredient that can be used in many different baking recipes. The feature ingredient you select should be the highlight of each of your baked goods. Materials Three home-baked products that incorporate your selected feature ingredient as well as incorporate the contest theme in some way. Feel free to embrace any interpretation of the theme you have and run with it! Suitable table covering (placemat or tablecloth) and any other props that help to effectively display the baked goods. You will have 2 ½ x 2 ½ to use as a display area. Printed recipes to accompany your baked products as part of your display. Participants are encouraged to use their creative side. Displays must be up and ready to judge at 5:30p.m. Participants must have three different baked items. They must not be the same type of item. (ex: one quick bread, one yeast bread, and one cake, cookie, or any other baked item that requires a leavening agent for your third item). All recipes must be displayed. Baked items should be complimentary to one another and all must include your selected feature ingredient. (Ex: pumpkin yeast bread, pumpkin seed cookie, and vanilla yeast bread rolls with pumpkin glaze) Participants should dress to impress. Participants must be present to meet with the judge. o Be prepared to answer questions about your recipes, planning your baked items, any recipe modifications, and nutritional information, and what inspired your display. Certificate for People s Choice Award. If there are more than three participants in all of the age categories (minimum 9 participants total), there will be a People s Choice for each age category.

8 Table Setting Exhibit Participants will demonstrate their ability to properly set a table for one guest at a meal/event. Each participant should use his/her creative side! Materials To Bring All needed place setting appointments which include but are not limited to plates, glasses, utensils, centerpiece, napkins, tablecloth, etc. Printed menu suitable to the selected table setting and displayed artistically Card table (optional) Each participant must choose the formality of the place setting they will set (picnic, casual, breakfast, 4 course dinner, etc.) Each display should incorporate the theme in some way- your interpretation is encouraged! Each participant will have a 2 ½ x 2 ½ area to decorate OR participants may choose to bring a card table to use. Please do not bring any food items. (Exception: centerpieces may include edible elements, but not be an Edible Art exhibit). All displays must be set up and ready to judge by 5:30p.m. Participants will be interviewed by the judge and will need to know the use of each table setting element. Settings should be appropriate for the occasion. You will also need to know the appropriate vocabulary terms and correct placement of appointments. Dress for success! It is encouraged but not required that attire compliment your table setting. Certificate for People s Choice Award. If there are more than three participants in all of the age categories (minimum 9 participants total), there will be a People s Choice for each age category.

9 Food Projects Development Committee Updated February 2018 Purpose The committee is comprise of 4-H volunteers with a key interest in promoting, supporting, and developing the various food and nutrition related 4-H projects and events. The committee reports to and makes recommendations to the Cascade County 4-H Leaders Council. Eligibility Any enrolled 4-H leader or member interested in the development of the 4-H food-related projects. Support 4-H Projects Baking 101 Cake Decorating 1 Cooking 101 Food Preservation Baking 102 Cake Decorating 2 Cooking 201 Party Planner Baking 103 Cake Decorating 3 Cooking 301 Independent Study Baking 104 Cake Decorating 4 Cooking 401 Meat Science/Eval Supported Competitive Events Foods Festival (County level & Montana State Fair) o Cake Decorating o Stir-Ups (MT 4-H Congress Qualifier) o Edible Arts o Daily Foods o Baked Foods o Table Setting KMON Meats Evaluation Contest (National Western Stock Show Qualifier) Responsibilities Assess the needs, goals, and skill levels of the 4-H members within the county that are enrolled in any of the various foods-related 4-H project. Prepare and report an annual budget to Cascade County 4-H Leaders Council. Identify and solicit donations for program and award sponsors Review and amend contest guidelines annually. Plan and facilitate educational opportunities to meet the assessed needs of the 4-H members in the county. Prepare and develop supplementary educational materials to guide and assist members in learning about food and nutrition. Plan and facilitate county contests to include scheduling dates, venues, judges, monitors, and registrars. Conduct annual evaluation of 4-H foods programming. Coordinate Montana State Fair 4-H Foods contests, food project interview judging, and foodrelated displays. may vary from year to year depending on funding availability. Committee members have the opportunity to request funds and/or in-kind donations for the various contests. Fundraising must be approved by Cascade County 4-H Leaders Council. To donate or to help secure funds and/or inkind donations, contact the Extension Office.