Food Showdown. April 1, Tecumseh City Hall Team Registration Deadline March 17th, pm Extension Office. Purpose. 4-H Food Showdown Defined

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1 Purpose Provide opportunities for participants to exhibit their food and nutrition knowledge, skill and creativity when preparing foods. Provide opportunities for participants to learn from other team members, while promoting teamwork. Give members an opportunity for public speaking and leadership. Give Int. and Sr. 4-H members an opportunity to participate in a competitive event. Give Jr. 4-H members an opportunity to learn about the Food Showdown and compete in the Fantastic Foods. Age (age as of January 1 of the current year) 9-11 years in Fantastic Foods (see next page for guidelines) years in no cook Food Showdown 14+ years (competitive, must be an eligible Roundup Delegate to compete at District and State) in cooking Food Showdown Common Pantry A common pantry is supplied by the contest officials. No other food items are allowed except those provided by the contest officials. Rules of Play & Safety Rules Each team member is expected to read and know the rules of play and safety rules. Extreme violation of these rules could result in disqualification. Educational Resources All education resources allowed at the contest will be provided. Detailed information about the 4-H Food Showdown can be found at: 4-H Food Showdown Defined This contest, modeled after such competitions as Iron Chef, challenges teams of 4-H members to create a dish from only a clue, predetermined ingredients and a common pantry. From these ingredients, team members must use their food and nutrition knowledge, creativity and leadership skills to prepare the dish in 40 minutes and then make a presentation to the judges. Presentation The presentation will include information about the serving size, nutritional value and the cost of the dish. Supplies Each team is allowed specific supplies to complete the task. A complete list of supplies will be in the registration packet. Download the Food Showdown Manual under the contest detail tab. Awards Certificates are presented to all participants. The 1st 3rd place team receive an award. The 1st place Intermediate and Senior teams will compete at the SE District contest. If the 1st place Intermediate or Senior team is unable to attend, the 2nd place Intermediate or Senior team will compete at the District contest. Teams may not substitute team members for the SE District Contest. It must be the original team.

2 Fantastic Foods & Table Setting Showcase Purpose: Give Junior 4-H members a chance to share what they have learned in the food and nutrition project in a non-competitive situation. Guidelines: Your favorite food and appropriate serving dish with serving utensils. Recipe A suitable menu An attractive place setting Plan an attractive table setting for one person. You must include dishes, utensils, glass wear and linens. The table setting should be appropriate for the occasion. Wear appropriate clothing. You will be provided no more than 3 ft. to set up your place setting (half a folding table). Recognition: Members receive participation certificates and participation ribbons. Everyone participates in the Tasting Party! Diversity: Exhibits 1. Educational poster based on breads or cheese from another country or culture. Ages Educational poster based on foods from another culture. Can be based on a celebration. Nutrition: 1. Educational poster based on recipe modification for healthy eating. 2. Educational poster based on nutritional contributions of fruit and vegetables. Ages 15 and over 3. Education display based on recipe modification to include: original recipe and modifications made, benefits of modification, impact of modification, others response to modification. Safety: 1. Educational poster based on food or kitchen safety 2. Educational poster based on protein food safety. Ages Educational poster based on outdoor cookery or grilling. Other: 1. Educational poster illustrating a place setting for specific occasion or menu. 2. Educational display based on breakfast bread buffet theme. Should include menu, buffet layout, decorations, invitations and any additional information Ages Educational poster based on careers in the food industry.

3 Rules of Play Intermediates (12-13 years) and Seniors (14-19 years) will compete in the Food Showdown. Intermediates will be a non-cooking contest and Seniors will be a full Food Showdown. 1. Teams will report to the designated location for check-in between 9:00-9:30 am the day of the contest. 2. Each team will be directed to a cooking/preparation station. There will be a written clue, a covered set of secret ingredients at each station, and amounts of secret ingredients will be given but no recipe. Do not uncover your secret ingredient box or read the clue until directed. The secret ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Breads and Cereal, and Nutritious Snacks. 3. Each of the secret ingredients must be used in the dish. However, the whole amount of the secret ingredient does not have to be used, only a portion. 4. Educational Resources will be located at each station to assist the team. 5. Intermediate Teams will have 25 minutes and Senior Teams will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. 6. Each team may be given a challenge/obstacle to overcome during the contest. 7. Only participants and contest officials will be allowed in food preparation areas. 8. Preparation of food and presentation: a. Preparation: Each team will be given secret ingredients and will create a dish using the clue provided and items from the provided common pantry. Note cards and the 4-H Food Showdown Worksheet may be used to write down the recipe the team invents, along with notes related to nutrition, food safety, and cost analysis. Teams need to be exact on ingredients used, preparation steps, cooking time, temperature, etc. b. Kitchen safety: Each station will have kitchen safety resources. Follow the steps listed to ensure proper kitchen safety. Be prepared to discuss safety practices used in the team presentation to the judges. c. Nutrition: Each station will have a variety of nutrition resources/references. Each team must name key nutrients in their dish and their functions, and identify where the dish belongs on MyPlate. Refer to the nutritional information provided at each station. d. Cost analysis: Prices will be available for each secret ingredient. Find the secret ingredients on the list and calculate the price of the dish along with the price per serving. Teams will determine the number of servings per recipe. e. Presentation: When time is called, each team will present one portion/serving of their dish, according to the criteria on the scorecard, to a panel of at least two judges. The portion should demonstrate participants awareness of portion sizes. Dishes cannot be presented to judges early. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least two of them having a speaking role. Judging time will include: 5 minutes for the presentation Introductions What did you prepare and why did you select that method How does the dish fit into a healthy diet and MyPlate How food safety concerns were addressed Serving size and cost per serving (of secret ingredients only) Judges questions (Approx. 3min) Time between team presentations for judges to score and write comments *ALL AGES DETERMINED ON JANUARY 1, 2017* f. Clean-up: Teams must cleanup their preparation areas. Cleanup time is included in the 40-minute preparation allotment. Teams should plan to not have access to a kitchen facility; therefore, dirty dishes should be placed in a designated dirty dish plastic container or box to be cleaned at the conclusion of the contest. Leftover food should be disposed of properly. Common pantry items not used, must be returned to the common pantry area. 9. Placing will be based on rankings of teams by judges. Judges results are final.

4 Attire. Clean aprons, lab coats or chef s coats; closed toed shoes; long pants and hair coverings are required for all team members. Appropriate clean hair coverings include: caps, bandanas, skull caps and hair nets. Long hair must be tied back. Each team will have the option of wearing coordinated clothing. Resource materials provided at contest. Resource materials will be provided for each team at the contest. These include MyPlate for Kids, FightBac, Cooking Food Safely is a Matter of Degrees, Nutrient Needs at a Glance, Altering recipes for Good Health, Kitchen Safety, 4-H Food Showdown Worksheet and copies of grocery receipts. No other resource materials will be allowed. Cell phones or other electronic devices will not be permitted in the contest area. Teams may not use their personal copies of the resources during the contest. Supply box. Each team must supply their own equipment for the showdown. (See supply box list below). Any extra equipment will be confiscated and the team may be disqualified. Intermediate teams do not include a heat source! Participants with disabilities. Any competitor who requires auxiliary aids, special accommodations or has food allergies must contact the Pottawatomie County Extension Office at least two weeks prior to the competition. *ALL AGES Food Showdown Supply Box Each team will bring an equipment box containing only the following items: Aprons (3) Measuring spoons (1 set) Baking sheet (1) Mixing bowls (2) Calculator (1) Non-Stick cooking spray (1) Can opener (1) Note cards (4x6) Colander, medium (1) Pancake turner (1) Cutting boards/mats (2) Pencil (1) Bowl, small (1) Plastic Tub for dirty dishes (1) Disposable tasting spoons Paper towels (1 roll) Dinner Plate Rolling pin (1) Extension cord (1) Rubber spatula (1) Food thermometer (1) Sanitizing wipes Fork (1) Sauce pan w/lid (1) Garlic press (1) Serving bowl, medium (1) Gloves (disposable) Serving utensil (1) Grater (1) Skillet (1) Hand sanitizer (1) Stirring spoon (1) Hot pads (2) Stock pot (1) Kitchen Shears (1) Storage bags or containers Kitchen timer (1) Tongs (1) Kitchen towels & Wash cloths (2 of each) Vegetable peeler (1) Knives (3) Whisk (1) Measuring cup, liquid (1) Measuring cups, dry (1 set) Heat Source: Senior Only (can use ONE of the following) Two single burner hot plates One double burner hot plate One 12 electric skillet DETERMINED ON JANUARY 1, 2017* The OSU Extension Office WILL NOT provide any equipment for the contest!

5 FOOD SHOWDOWN TEAM NAME: TEAM Members: Age Division: circle one Intermediate (12-13) Senior (14-19) Contact Number: MY FAVORITE FOODS Name: Club: Favorite Food: Age Division (Circle One): Clover Bud (5-8 years) Junior (9-11 years) Contact Number: Return this form to the Extension Office by March 17th, 2017