D8 4-H FOOD CHALLENGE & FOOD SHOW

D8 4-H FOOD CHALLENGE & FOOD SHOW District Contest Information Event Date: Wednesday, December 13, 2017 Agents arrive by 8:00 am See attached schedule for details Location: Resources: Deadlines: Bell County Expo Center 301 W Loop 121 Belton, TX 7613 (24) 933-33 http://www.bellcountyexpo.com Registration in Barn C http://texas4-h.tamu.edu/events/roundup/ https://texas4-h.tamu.edu/projects/food-nutrition/ http://d84-h.tamu.edu/events-and-activities/food-challenge-food-show/ All entries will be completed on 4-H Connect at https://texas.4honline.com/. Please see your County Extension Agent for registration requirements and deadline. http://counties.agrilife.org/ County Approvals: County offices need to approve registrations on 4-H Connect by Monday, November 27, 2017. Entry Fee: Late Entries. $10 per 4-H member for Food Show $10 per 4-H member for Food Challenge Late entries will be permitted with an additional $20 late fee per 4-H member 48 hours after the regular contest deadline. No registration will be accepted 48 hours after the deadline. Page 7 of 29

D8 4-H FOOD CHALLENGE & FOOD SHOW Tentative Schedule Wednesday, December 13, 2017 Food Show Time Activity Location 8:00-8:1 am Food Show Judge & Food Show Group Leader Check-in Barn C 8:00-8:30 am Food Show Contestant Check-in Barn C 8:30 am Food Show Judge & Food Show Group Leader Orientations Assembly Hall 8:30 am Food Show Contestant Orientation Barn C 8:4 am Food Show Contestants move to Assembly Hall for Judging Assembly Hall 9:00 am Food Show Judging Begins Assembly Hall 2:4 pm Approximate time for Awards Assembly Barn C Food Challenge Time Heat 1 Contestants Heat 2 Contestants Group Leaders Judges Location 9:30-9:4 am Heat 1 Group Leaders Check-in 9:4-10:1 am Heat 1 Contestants Heat 1 Group Leaders Check-in Orientation 10:1-10:30 am Team Spirit Judges Check-in 10:1 am Heat 1 Contestants Orientation 10:30 am Heat 1 Contestants Report to Stations Heat 1 Group Leaders with Teams 10:4-11:00 am Heat 2 Group Leaders Check-in 11:00 am Heat 2 Group Leaders Orientation 11:00 am Heat 1 Preparation Begins 11:00-11:30 am Heat 2 Contestants Check-in Team Spirit Judges Orientation Presentation Judges Check-in Team Spirit Judging Begins Barn C Barn C Barn C Barn C Assembly Hall Barn C Barn C Assembly Hall 11:1 am Presentation Judges Orientation Assembly Hall 11:40 am Heat 1 Preparation Ends Assembly Hall 11:30 am Heat 2 Contestants Orientation 11:4 am Heat 2 Contestant Report to Stations Heat 2 Group Leaders with Teams Barn C Barn C Assembly Hall 12:00 pm Heat 1 Judging Begins Presentation Judging Begins Assembly Hall 12:1 pm Heat 2 Preparation Assembly Hall Begins 12: pm Heat 1 Judging Ends Heat 2 Preparation Ends Team Spirit Judging Ends Assembly Hall 1:1 pm Heat 2 Judging Begins Assembly Hall 2:00 pm Presentation Judging Ends Assembly Hall 2:4 pm Approximate time for Awards Assembly Barn C Page 8 of 29

DISTRICT 8 4-H FOOD CHALLENGE Rules & Guidelines More than 120,000 youth participate in the 4-H Food & Nutrition Project, learning how to prepare nutritious and safe meals and snacks and adopt behaviors that can help reduce their risk for chronic disease. This contest challenges teams of 4-H members to create a dish using only a predetermined set of ingredients. From these ingredients, team members must identify and prepare the dish, then make a presentation about it to the judges. OBJECTIVES Provide opportunities for participants to exhibit their knowledge and skill when preparing and presenting a dish Provide opportunities for participants to learn from other team members Promote teamwork Give participants opportunities for public speaking Provide leadership opportunities Give 4-H members the opportunity to participate in a new, exciting, competitive event RULES 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food and Nutrition project. 4-H members are not eligible to enter the 4-H Food Challenge if they previously were part of a team that placed first in the Final Food Challenge at Texas 4-H Roundup. 4-H members that were part of a first-place team for a category in the Food Challenge at Texas 4-H Roundup (not the Final Challenge) are eligible to compete again. 2. Age Divisions. Age divisions are determined by a participant s grade as of August 31, 2017, as follows: Division Grades Junior 3*, 4, or *Must be at least 8 years old Intermediate 6, 7, or 8 Senior 9, 10, 11, or 12* *Must not be older than 18 years old There will be three age divisions in BOTH Food Show & Food Challenge. Youth may participate in BOTH events. In Food Challenge, Juniors may move up to the Intermediate age division when participating on a team that has a true Intermediates (based upon grades listed above) on it. No one may move up to the Senior age division. NO individual may move down to a younger age division. 3. Teams per county. Each county may enter a maximum of two (2) Junior teams, two (2) Intermediate teams, and two (2) Senior teams. The first and second place teams in both age divisions should advance to the district contest. At the county contest, this will require that all teams within one age division be judged against each other and placed (not judged and placed according to food category). Teams Advancing to Texas 4-H Roundup. Only Seniors may advance to state. Each district may enter one (1) team per food category. Teams advancing to state will not automatically be assigned to the same category as they were at district. The state Food Challenge is scheduled for Wednesday, June 7, 2017 in College Station. 4. Members per team. Each team will have at least three and a maximum than five members. Also, see rule #2. Page 9 of 29

. Substitution of Team Members. Substitution of team members should only be made if necessary. Only the same number of 4-H members qualifying at the county level will be eligible to participate at the district level. No more than two team members may be substituted, up to the day of the Food Challenge. The substitute 4-H member must have participated in the county food and nutrition project to be eligible. 6. Entry Fee. Each individual will be required to pay a registration fee of $10 through 4-H Connect by the deadline. 7. Food Categories. In each age division, there will be four (4) Food Categories: Main Dish, Fruits & Vegetables, Bread & Cereal, and Nutritious Snacks. Teams will be randomly assigned to a category which will not be announced until check-in the day of the contest. 8. Attire. Each team will have the option of wearing coordinated clothing, aprons or hair coverings. 9. Resource Materials provided at contest. Resource materials will be provided for each team at the contest. These include MyPlate Min Poster, FightBac Fight Foodborne Bacteria Brochure, Nutrient Needs at a Glance, Altering Recipes for Good Health, Food Challenge Worksheet, and copies of grocery receipts. No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest. 10. Supply box. Each team must supply their own equipment for the challenge. Teams may bring only the supplies listed in the supply box section. Supply boxes can be checked by contest officials. Any extra equipment will be removed from the team s supply box. See attached list. 11. Awards: The top five high scoring teams in each food category will be recognized with awards during the awards program. Team Spirit awards will be awarded in each category and age division. The Team Spirit award will be given based on teamwork, enthusiasm, and professional appearance. Team Spirit judges will be different than presentation judges. Team Spirit will be evaluated during the 40-minute preparation time based upon the attached Team Spirit Scorecard. 12. Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations must contact the District Extension Office at least two (2) weeks before the competition. Contact Sara Thetford or Laura Huebinger at the District Office (24) 968-4144, Ext. 212. 13. Contest References & Forms. Refer to the following website for additional rules, scorecard, and forms: http://texas4-h.tamu.edu/events/roundup/. Note that there is a different Scorecard and Team Worksheet for the Junior/Intermediate age division. It can be found at the following link: http://agrilife.org/d84h/events-andactivities/food-challenge-food-show/. Page 10 of 29

DISTRICT 8 4-H FOOD CHALLENGE Supply Box Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted: Beverage glass Bowls Dip size (1) Mixing (2) Serving (1) Calculator Can opener Cookie sheet Colander Cutting Boards (2) Disposable tasting spoons (no limit) Dry measuring cups (1 set) Electric skillet Extension cord (Teams should be certain the extension cord is compatible (2- prong/3-prong) with the plugs on their electrical supplies.) First aid kit Food thermometer Fork Gloves Grater Hand sanitizer Hot pads (up to ) Kitchen shears (1 pair) Kitchen timer Knives (2) Liquid measuring cup Measuring spoons (1 set) Non-stick cooking spray Note cards (1 package no larger than x7) Paper towels (1 roll) Pancake turner Pencils (no limit) Plastic box or trash bag for dirty equipment Pot with lid Potato masher Potato peeler Sanitizing wipes (1 container) Serving platter Serving utensil Skewers (1 set) Skillet with lid Spatula Stirring spoon Storage bags (1 box) Tongs Two single-burner hot plates OR one double-burner plate (electric only!) Whisk Page 11 of 29

DISTRICT 8 4-H FOOD CHALLENGE Rules of Play 1. Check-in. Teams will report to Barn C (where the awards assembly is held) at the Bell County Expo Center for checkin. 2. Orientation. An orientation will be provided for all participants. 3. Stations. Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, and Nutritious Snacks. 4. Resources and Instructions. General guidelines, resources and instructions will be located at each station to assist the team.. Time. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. 6. Participants only. Only participants and contest officials will be allowed in food preparation areas. 7. Equipment. Teams that may experience any equipment malfunction(s) may not replace the equipment with supplies from another team, leaders, volunteers, county Extension agents, or contest officials. Instead, team members must work together and be creative in completing preparation without the malfunctioning equipment. 8. Preparation. Each team will be provided with a set of ingredients reflective of the assigned category, and will create a single dish (not a full meal) using them. A clue will not be provided. a. Teams are challenged with being creative and developing their own recipe with the ingredients provided. b. Teams must incorporate each ingredient into their dish. However, teams may determine the exact amount of each ingredient to use. c. There will be no contest pantry offered for Juniors or Intermediates. Seniors may have the option of a pantry during the contest with additional ingredients that may be incorporated into their dish. d. The ingredients provided to each team may also be used to garnish the dish. e. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team creates, along with notes related to nutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps, cooking time, temperature, etc. f. SENIOR teams will be judged and scored during the preparation phase of the contest. This judging is based upon observation only! Refer to the Preparation Scorecard for details. The Preparation Score will be added to the Presentation Score to determine final rankings. g. Junior and Intermediate teams will be judged and scored during the preparation phase of the contest for the Team Spirit award. This judging is based upon observation only! Refer to the Team Spirit Scorecard for details. The Team Spirit Score will not be added to the Presentation Score. 9. Food Safety. Each station will have food safety resources. Follow the steps listed to ensure proper food safety and be prepared to discuss food safety practices used in the team presentation to the judges. 10. Nutrition. Each station will have a variety of nutrition resources/references. Each team should name key nutrients in their dish and their functions. 11. Cost Analysis (Seniors only). Prices will be available for each ingredient provided to the teams. Teams will need to find the ingredients on the list and calculate the price of the dish along with the price per serving. Teams will also need to determine the number of servings per recipe. Page 12 of 29

12. Menu Planning and Substitutions (Juniors/Intermediates only). Teams will need to identify additional menu items that could be served along with the dish to make a complete meal. Teams should also provide suggestions for possible substitutions. 13. Presentation. When time is called, each team will present their dish to the judges. Team presentations should include the criteria outlined on the scorecard. The following also pertains to team presentations: a. All team members must participate in the presentation b. Judging time will include: minutes for the presentation 3 minutes for judges questions 4 minutes between team presentations for judges to score and write comments c. Teams are allowed the use of note cards during the presentation, but should not read from them, as this minimizes the effectiveness of their communication. d. Judges may ask teams questions that are not directly related to the dish prepared. Instead, some questions may address the general knowledge gained through the 4-H members food and nutrition project learning experiences. e. No talking and no writing is allowed among any team members while waiting to give the team presentation. Team members caught talking and/or writing will receive a warning. The second time, the team will be disqualified and asked to the leave the contest facility. Team members should not have pens or pencils in their possession while waiting to give their presentation. 14. Clean-up. Teams must clean up their preparation areas. Clean-up 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 plastic container, bag, or box to be cleaned at home. Left-over food should be disposed of properly. 1. No tasting of food. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience. 16. Rankings. Placing will be based on the rankings of teams by judges. Judges results are final. 17. Awards Program. An awards program will be held at the conclusion of the judging process. Page 13 of 29

Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Scorecard Presentation CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM PRESENTATION Knowledge of MyPlate: Exhibits knowledge of food group of individual ingredients, serving amount needed from each group daily; and food group(s) represented in an individual serving of the dish. Dish prepared is representative of entry category. Team also shared personal healthy lifestyles choices based on dietary guidelines. Nutrition Knowledge: Team members know the key nutrients the dish contributes to the diet and the functions of the nutrients as well as possible healthy substitutions that could be made. Food Preparation: Knows and can list the key steps in preparation of dish and function of ingredients. Safety Concerns & Practices: Knows and applied food safety concerns in preparation and storage of dish, as well as kitchen safety measures taken in preparation of dish. Menu Planning: Identifies additional foods to be served with dish for complete meal; shows variety of food in color, texture, taste, temperature, etc. Substitutions: Identifies possible substitutions and describes the benefits of substitutions. Food Appearance/Quality: Appearance of food (texture, uniformity) is appealing and appetizing; appears to be cooked thoroughly, and has an attractive and appropriate garnish. Creativity: Utilized ingredients provided in a creative way and incorporated pantry items into dish. Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance. Teamwork: Each team member contributed to the team presentation. ADDITIONAL COMMENTS: 1 1 10 10 Total Points (80) Page 14 of 29

Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Team Spirit Scorecard CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM OBSERVATION Teamwork Team works well together. All members of the team are all actively participating. Team keeps the work area clean and organized No arguments, proper manners, etc. Sportsmanship Appearance Poise and grooming. Unified theme in dress Shows creativity ADDITIONAL COMMENTS (based upon observation): Total Points (10) Page 1 of 29

DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Worksheet CATEGORY TEAM MEMBERS COUNTY & TEAM # Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day Nutrient Knowledge (Know what this dish contributes to the diet): Food Nutrients/Vitamins What do they do for my body? Food Preparation (Know the steps in preparation of the food): Steps: What was prepared/performed in this step? Food Safety (List food safety concerns associated with this dish): Menu Planning and Substitutions (What would you serve with this dish to make a complete meal?): What substitutions could you make in this dish? Original ingredient Possible substitution Reason or benefit of substitution Page 16 of 29

Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Senior Scorecard Presentation CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM PRESENTATION Knowledge of MyPlate: Exhibits knowledge of food group of individual ingredients, serving amount needed from each group daily; and food group(s) represented in an individual serving of the dish. Dish 1 prepared is representative of entry category. Team also shared personal healthy lifestyles choices based on dietary guidelines. Nutrition Knowledge: Team members know the key nutrients the dish contributes to the diet and the functions of the nutrients as well as possible healthy 1 substitutions that could be made. Food Preparation: Knows and can list the key steps in preparation of dish and function of ingredients. 10 Safety Concerns & Practices: Knows and applied food safety concerns in preparation and storage of dish, as well as kitchen safety measures taken in 10 preparation of dish. Serving Size Information: Knows appropriate size of serving and number of servings per dish. Cost Analysis: Correctly figured the total cost of the dish and cost per serving. Food Appearance/Quality: Appearance of food (texture, uniformity) is appealing and appetizing; appears to be cooked thoroughly, and has an attractive and appropriate garnish. Creativity: Utilized ingredients provided in a creative way and incorporated pantry items into dish. Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance. Teamwork: Each team member contributed to the team presentation. II. PREPARATION SCORE Transfer from Preparation Scoresheet (Maximum points: 20) 20 ADDITIONAL COMMENTS: Total Points Page 17 of 29

Outstanding Good Fair Needs Improvement DISTRICT 8 4-H FOOD CHALLENGE Senior Scorecard Preparation (Team Spirit) CATEGORY TEAM MEMBERS COUNTY & TEAM # Rating Comments Max Points Points I. TEAM OBSERVATION Teamwork: Effective use of communication among team members; each team member has a key role in the preparation phase, whether cooking or preparing presentation. Safety Concerns & Practices: Team members exhibit knowledge of how to use utensils properly, handle ingredients appropriately to avoid cross contamination, and use caution and safety with heat source and utensils. Preparation: Team members display a logical process in mixing and assembling ingredients, practice correct cooking procedures based upon ingredients provided, and complete tasks efficiently and in a logical order. Management: Team members use work space efficiently and manage time appropriately. This effective use of time and space should also allow for the preparation table to be clean and pick up at the conclusion of the preparation period. ADDITIONAL COMMENTS (based upon observation): Total Points (20) Page 18 of 29

DISTRICT 8 4-H FOOD CHALLENGE Senior Worksheet CATEGORY TEAM MEMBERS COUNTY & TEAM # Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day Nutrient Knowledge (Know what this dish contributes to the diet): Food Nutrients/Vitamins What do they do for my body? Food Preparation (Know the steps in preparation of the food): Steps: What was prepared/performed in this step? Food Safety (List food safety concerns associated with this dish): Serving Size Information (Accurately calculate the cost of the dish and the cost per serving): Ingredient Total Cost of ingredient Cost per measurement TOTAL Total cost per serving Page 19 of 29

DISTRICT 8 4-H FOOD SHOW Rules & Guidelines OBJECTIVES Practice and know recommended food preparation skills including food safety. Understand the connections of recipe to MyPlate food category. Learn the nutrients in your dish and food category and the health benefits they provide to your body. 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Development county program and actively participating in the Food and Nutrition project. 2. Age Divisions. Age divisions are determined by a participant s grade as of August 31, 2017, as follows: Division Grades Junior 3*, 4, or *Must be at least 8 years old Intermediate 6, 7, or 8 Senior 9, 10, 11, or 12* *Must not be older than 18 years old There will be three age divisions in BOTH Food Show & Food Challenge. Youth may participate in BOTH events. 3. Entries per county. Each county may enter one 4-H member per Food Show category per age division. 4. Categories. There are four Food Show categories: Protein, Fruit & Vegetable, Grains, and Dairy. Many recipes can be entered in more than one category. Participants should consult with the website www.choosemyplate.gov when selecting a recipe category. All four food categories may use ovens during food preparation. However, oven time is limited to 7 minutes in all categories. 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. EX: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut butter. Fruit and 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 subgroups, based on their nutrient content. 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. 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. EX: Dishes selected must contain a minimum of a half serving of dairy per serving (macaroni and cheese, drinks, custards, cheese logs, etc.) Page 20 of 29

. Advancing to Texas 4-H Roundup. The first-place entry in each category will advance to state. The same recipe entry that was used at County and District level must be used at the State level. The same recipe cannot be entered more than once to the Food Show at Texas 4-H Roundup. 6. Rules & Guidelines. Contestants will follow all State Food Show rules. a. Please note. The state rules are written for Seniors who have qualified for the Food Show at Texas 4-H Roundup. The state rules discuss preparation at a contest site. For the District 8 Food Show, contestants will bring their prepared dish to the contest. Contestants should prepare their own dishes at home; parents may supervise, but should not be preparing the food. b. No alcohol. No alcohol or alcohol-containing ingredients may be used. c. Garnishes. Contestants are only allowed edible garnishes. 7. Theme. The theme for 2017-2018 is Fresh from the Farm. This theme will allow participants the opportunity to explore many aspects of food processing, physical activity, and the value of agriculture. Another aspect to consider is the importance of family and working together. In addition, 4-H members can discuss the growing season their dish is associated with: late spring and early summer, high summer, and early fall. In addition, 4-H members might consider discussing where the ingredients for their dish were grown, whether locally or otherwise. Fresh from the Farm is a theme intended to help 4-H members increase their knowledge of where food originates and the importance of agriculture and farming. However, in NO WAY is the goal of this theme to imply that foods sold or harvested from the farm are more nutritious than foods which are purchased from the local grocery store. In addition, please be clear, that foods purchased from the grocery store (not just foods purchased from a farmer s market or harvested from a garden) are fine to use in your food show recipe. Note: This is a good opportunity to learn preservation methods in your food and nutrition project. Some home preserved foods will not qualify as a food show entry (such as strawberry jam); however, utilizing or incorporating a preserved ingredient into a food show recipe would be allowable. We hope everyone can find fun ways to incorporate the importance of agriculture and the farm into your food project! Be sure and take advantage of the food products grown in your area. A tour of an apple orchard, pumpkin patch, or a local farmers market would be perfect activities this fall. However, year-round there are numerous ways to highlight the ways foods are grown and processed in our communities, state, and nation. Please check out the section (in the guidelines) entitled theme resources. We have worked to find resources that will bring some variety and freshness to your project. 8. Contest Resources Study Resources My Plate o http://www.choosemyplate.gov Food Safety o http://www.fightbac.org Dietary Guidelines for Americans o http://health.gov/dietaryguidelines Preparation Principles & Function of Ingredients o https://texas4-h.tamu.edu/wp-content/uploads/preparation-principles-and-function-of- o Ingredients.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance- E-89.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance (kid friendly) o https://texas4-h.tamu.edu/wp-content/uploads/nutritional-concepts.pdf Page 21 of 29

Theme Resources Beef from Farm to Table o https://www.fsis.usda.gov/wps/wcm/connect/c33b69fe-7041-4f0-9dd0- d098f11d1f13/beef_from_farm_to_table.pdf?mod=ajperes o Produce: Selecting and Serving it Safely https://www.fda.gov/food/resourcesforyou/consumers/ucm114299.htm o Raw Produce Selecting and Serving it Safely https://www.fda.gov/downloads/food/foodborneillnesscontaminants/ucm174142.pdf Health and Wellness Resource Guide for Fruits & Vegetables o https://www.fda.gov/downloads/food/foodborneillnesscontaminants/ucm174142.pdf The Garden Grocery: Food Safety & Selection at the Farmer s Market PowerPoint n o http://food.unl.edu/powerpoints-handouts-alice/free-garden-grocery-farmers-market-food-safetypowerpoint-2016.pptx The Garden Grocery: Food Safety & Selection at the Farmer s Market Handout o http://food.unl.edu/powerpoints-handouts-alice/food-safety-selection-farmers-markets.pdf Recipe Resource Dinner Tonight: Texas A&M AgriLife Extension o http://dinnertonight.tamu.edu/recipes/ 9. Contestants Bring to District 8 Contest: a. District 8 4-H Food Show Photo Form, Information Form, & Recipe. Contestants should bring two sets of their District 8 4-H Food Show paperwork. Juniors & Intermediates Junior and Intermediate paperwork only includes the District 8 4-H Food Show Recipe Form. Seniors Senior paperwork includes the District 8 4-H Food Show Recipe Form and Project Experiences Form. (Seniors. Please note that if you qualify for state you will need to use the state forms.) b. Prepared dish. 4-H members are encouraged to bring a single serving or a small dish rather than the whole recipe, so there will not be as much waste if the food needs to be thrown away. The dish should be presented to the judges as if it were about to be placed on a table for a family dinner. c. Serving Utensil. Serving of the entry dishes will occur during the contestant s interview time. Contestants will need to bring the appropriate serving utensil. The judges will be served a small portion of food using the paper products provided by the District. Contestants will serve only one serving to the judging panel, not a serving to each individual judge. Judges will not taste the dish. d. Serving Tray. Contestants may bring serving trays if needed to safely transport the dish. Fancy or elaborate placemats, linens, centerpieces, candles, etc. are not to be included with the dish as it is presented for judging interviews. Contestants should only use serving dishes and utensils appropriate and necessary to present and serve the dish to be judged. 10. Preparation. Recipes must be prepared prior to arrival at the District Food show. There will be tables in the Assembly Hall for participants to set their dish as they wait to be judged. They can put the finishing touches on the dishes in that area immediately prior to judging. Participants will have only about 10 minutes for preparation time, clearing their area quickly, and move their dish to the waiting area. There will be no timers. There will be LIMITED prep time. Parents are not allowed in the waiting or judging area in the Assembly Hall. 11. Four Minute Presentation. All contestants should prepare a four-minute oral presentation to introduce themselves and their dish. Contestants should describe their inspiration in choosing the recipe and how it relates to the theme, Fresh from the Farm. Page 22 of 29

12. Four Minute Interview. Judges will have the opportunity for a four-minute interview asking questions applicable to the scorecard. It includes, but is not limited to, basic nutrition, food safety, preparation, as well as project experiences. Being familiar with the information from the recommended study resources in the Guidelines will improve interview success. 13. Serving. At the conclusion of the question and answer period, the participant will have one-minute to serve the judges a portion of the dish. This will allow the judges to visually evaluate the dish you have prepared. Participants should practice proper food handling techniques when presenting food to the judges. 14. Judges Comments. Judges will have four minutes to write comments and score participants. 1. Awards. The top five scoring individuals in each category will be recognized. 16. Contest References & Forms. Refer to the following website for specific rules, score sheets, and forms: http://texas4-h.tamu.edu/events/roundup/. Page 23 of 29

DISTRICT 8 4-H FOOD SHOW Sample Questions 1. How do you balance your daily menu to ensure that you get proper amounts of food from the food groups? 2. Name food groups and amounts that are required from each food group each day. 3. What function does each ingredient perform in the recipe? 4. What are the basic preparation principles involved in preparing this dish?. What food safety practices did you use during preparation? 6. What is considered a serving of your dish? 7. If substitutions are possible, what are they? 8. What and what amount of important nutrients are found in your dish? 9. What is the function of the nutrients found in your dish? 10. What change have you made in your dietary habits as a result of your 4-H food project? 11. Tell about your community service and leadership through the year s food project? 12. What were your goals for your foods project and what are some activities you did in this project? 13. What do you consider your most important learning experience in this year s food project? 14. Is there anything else you would like to tell us about your project? These are sample questions. Judges are free to ask whatever they wish. Page 24 of 29

DISTRICT 8 4-H FOOD SHOW 2017 District 8 4-H Food Show Recipe Form All Age Divisions Name County Age Division Junior Intermediate Senior Category Protein Fruit & Vegetable Grains Dairy Name of Recipe Type recipe here: (Check the Texas 4-H Food Show Guide for Recipe Submission Checklist and Example format.) Page 2 of 29

DISTRICT 8 4-H FOOD SHOW 2017 District 8 4-H Food Show Project Experiences Seniors Only Name County Age Division x Senior Category Protein Fruit & Vegetable Grains Dairy Name of Recipe Limit to current year s experiences in 20 words or less. Page 26 of 29

DISTRICT 8 4-H FOOD SHOW 2017 District 8 4-H Food Show Junior & Intermediate Score Sheet Name County Age Division Junior Intermediate Senior Category Protein Fruit & Vegetable Grains Dairy Name of Recipe Criteria Rating Comments Points Outstanding Good Fair Needs Improvement Introduction of Presentation Introduction; how recipe fits into theme MyPlate What are the individual food groups? How many servings are needed for someone your age and gender from each group daily? What food group does your recipe fall into? How many servings from this food category are provided by this recipe? Nutrients What are the key nutrients provided by this recipe? Which items in your dish provide these nutrients? Why do you need these nutrients? Food Preparation What key steps were taken to prepare this recipe? What are some important ingredients in your recipe and what do they do? What is something new you learned by preparing this recipe? Food Safety What food safety practices were taken while preparing this recipe? How should this dish be stored? Food Presentation Appearance of food (quality, texture, color, aroma, garnishing) Project Experiences Tell us about what you did and learned in your F&N project this year. Tell us about any leadership and/or community service project experiences. Communication Skills Voice, poise, confidence, presentation, personal appearance Additional Comments -4 3 2 1 () 20-16 11-1 6-10 -1 (20) 20-16 11-1 6-10 -1 (20) 10-8 7-6 -3 2-1 (10) 10-8 7-6 -3 2-1 (10) -4 3 2 1 () 10-8 7-6 -3 2-1 (10) -4 3 2 1 () Judges Initials (8) Page 27 of 29

CONTESTANT NAME: TEXAS 4-H FOOD SHOW SCORECARD (8/2017) COUNTY: DISTRICT: 8 ENTRY CATEGORY: Protein Fruit & Vegetable Grains Dairy Outstanding Good Fair x Senior Rating Comments Points Needs Improvement I. PRESENTATION Is theme represented in this entry? -4 3 2 1 () Knowledge of MyPlate: Food group of individual ingredients, serving amount needed from each group daily; food group that dish falls into; knowledge of personal healthy lifestyles choices based on dietary guidelines Nutrition Knowledge: Contestant understands what this dish contributes to the diet Food Preparation: Knows the key steps in preparation of food and function of ingredients Food Safety Concerns & Practices: Knows food safety concerns in preparation and storage of dish 10-8 7-6 -3 2-1 (10) 10-8 7-6 -3 2-1 (10) 10-8 7-6 -3 2-1 (10) 10-8 7-6 -3 2-1 (10) II. THE INTERVIEW (category specific questions) Knowledge of MyPlate 10-8 7-6 -3 2-1 (10) Nutrition Knowledge 10-8 7-6 -3 2-1 (10) Food Preparation 10-8 7-6 -3 2-1 (10) Food Safety -4 3 2 1 () 4-H Food & Nutrition Project -4 3 2 1 () Activities III. FOOD EVALUATION Food Presentation/Quality: Appearance -4 3 2 1 () of food (texture, uniformity); garnishing IV. EFFECTIVENESS OF COMMUNICATION Voice, poise, personal appearance -4 3 2 1 () V. PAPERWORK Summary of project experiences -4 3 2 1 () ADDITIONAL COMMENTS: TOTAL POINTS: Page 28 of 29

D8 4-H FOOD CHALLENGE & FOOD SHOW Map to Bell County Expo Center Bell County Expo Center 301 W Loop 121 Belton, TX 7613 (24) 933-33 bellcountyexpo.com Page 29 of 29