Tarrant County Food Show 2015 Contest Information The theme for the 2015-16 Food Show is Picnic Perfect. During your scheduled interview time, each contestant will provide a three minute oral presentation, which will be followed by a five-minute interview & questions from the judges, and one-minute for the contestant to serve the judges your dish. Also, the four food categories now align with MyPlate: protein, fruit and vegetable, grain, and dairy. 1. Date. The contest will be held on Tuesday, December 8, at the Extension office (200 Taylor; Suite 500). 2. Registration. Entry forms are due in the county office by November 18. 3. Theme. The theme for the 2015-16 Food Show is Picnic Perfect. This theme will allow participants the opportunity to explore many aspects of food preparation, food safety, creative recipes and more! Concentrate on foods that could be enjoyed when spending a day at the park, a leisurely afternoon at the beach, or an outside family gathering. 4. Contest categories/divisions. The four contest categories listed and defined below are: 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. Fruit & 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 of cooked. fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. 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 and refined. Whole grains contain the entire grain kernel - bran, germ, and endosperm. 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. Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group. Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. It is strongly urged that 4-Hers choose recipes that are relatively simple (i.e. less than 7 ingredients, 1 dish meals, etc.). Contestants are encouraged to select recipes that follow sound dietary practices. Participants should consult with the website http://www.choosemyplate.gov when selecting a recipe category. For Seniors who qualify for State Food Show, all four categories may use ovens during food preparation. However, oven time is limited to 75 minutes in all categories.
5. Judging. The format for judging the show will be similar to that at State competition. Each entrant will take the prepared food in a serving dish with a serving utensil to the designated judging area. The contestant will have 3 minutes to give a short speech or presentation to the judges (telling them about the things she has done in the Foods project, why the recipe was selected, etc.). Then, the judges will ask a few questions and observe the prepared food. 6. Other. a. No alcohol or alcohol-containing ingredients may be used. b. The contestant will present the judges with a single serving from the dish they have prepared. The single serving will be served on a small dish (appropriate to the food), it may be garnished with edible items and you may include an eating utensil (i.e. fork, spoon, etc.). c. Due to food safety issues, the judges will not taste the entries. Participants will present the panel of judges a single serving of the entry so that the judges can evaluate the quality and appearance of the dish. With this in mind contestants will need to arrange to keep the food either hot or cold, whichever is appropriate. d. Each contestant will give a maximum 3-minute presentation to introduce themselves and their dish, and may describe briefly their inspiration in choosing that dish, or their experience in the 4-H Foods & Nutrition project. e. Food Show Questions Sample questions are to be used simply as a guideline for all age groups. The judges are not required to follow this set of questions nor will participants necessarily be asked any of the listed questions. It is best for the 4-H members to know the steps necessary to prepare their dishes, the nutrient content of their dish and possible recipe substitutions. Participants will also be expected to know all information listed on their Food Show paperwork. Judges will have an additional 5 minutes to ask questions. At the conclusion of the question & answer period, you may serve the judges a portion of your dish. g. Since the paperwork is worth only 10% of the total score, contestants should be very familiar with MyPlate, nutrients in their dish, food preparation steps, and food safety concerns/practices. The interview portion is worth 90% of the total score. 7. Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations must contact the Tarrant County Extension Office, and note on the entry form, at least 2 weeks before the competition to request such needs. 8. Study Resources. My Plate: http://www.choosemyplate.gov/ Food Safety: http://www.fightbac.org/ Dietary Guidelines for Americans 2010 http://www.cnpp.usda.gov/dgas2010-policydocument.htm 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-589.pdf
Tarrant County 4-H Food Show Form Entries Due: Nov. 18; Contest: December 8 (by appt) Contestant Name: Email Address: Age Division: Category (check one) County: Phone: Junior (gr 3-5) Intermediate (gr 6-8) Senior (gr 9-12) Protein Fruit & Vegetable Grains Dairy Please summarize your Food & Nutrition Project Experiences (250 words or less; 11 point font) Attach Recipe (Refer to Recipe Submission Checklist and Recipe Example for proper form.)
Preparing for the Food Show Interview Portion When it is your turn to enter the judging room, you will carry the tray into the room, where there will be 2-4 judges. The judges are interested in meeting you and learning about your project. The interview portion of the Food Show provides that opportunity. During the interview portion, you will begin with a presentation (or short speech). You should introduce yourself to the judges with your name and the name of your entry dish. Smile. Then you will be allowed up to 3 minutes to share information about your dish and project. You may want to present information on any combination of the following topics: Project activities Food safety and preparation Leadership activities Food-related community service Career options explored Dietary lifestyle choices explored (ex: new food experiences, special diet information, special food needs, why the entry dish was selected, why you chose the category selected.) Knowledge gained Skills gained or improved The best way to prepare for the presentation is to: Write your presentation on paper. Read it aloud and make any corrections or adjustments. Prepare a quick reference note card with topics or speaking points. Practice in front of your parents and ask for their suggestions. Practice in the mirror, in front of your friends, or in front of your dog (cat, gerbil, etc.). Most people feel more comfortable if they have practiced several times. You are not trying to memorize a set of sentences; you are trying to become familiar and comfortable with the topics you want to discuss. **On the day of the contest, the goal is that you will be able to give your presentation without your note card. However, if you need your notes at the county contest, it is okay. At the end of your presentation, smile at the judges and ask, Are there any questions? The judges will be allowed up to 5 minutes for questions. A list of possible questions is provided, but the judges may ask any appropriate questions. *If you don t understand what they are asking, you may say, I m not sure I understand the question. Could you rephrase the question please?
*If you don t know the answer to a question, just smile and say something like, I don t know, but I will find out. You are expected to know the information that you have placed on your entry form, but you are not expected to know everything in the field of Food & Nutrition. Note: Most contestants feel more comfortable in the interview process when they have prepared the presentation in advance and practiced it a few times. That is highly recommended. Have fun! This should be an enjoyable process.
Juniors (grades 3-5) Food Show Preparations As youth prepare for the interview portion of the food show, they should review the following: 1. Know food groups in My Plate and the number of recommended servings of each group. 2. Be able to name some things that you have learned in your Food & Nutrition project. (It could be skills, procedures, techniques, health facts, nutrition facts, etc.) 3. Be able to explain if you have made any changes in your diet as a result of this project. (Ex.: include more of the food group in daily diet, try to avoid high sugar foods and drinks like soda and Twinkies, try to reduce high-fat intake.whatever relates to changes that you may have made.) 4. Know your recipe and be able to tell the judges how you prepared it. 5. Know the main nutrients your food entry contains and why those nutrients are important. 6. Be able to explain why you chose your recipe. 7. Smile and have fun.
Intermediate ( Grades 6-8) Food Show Preparations As youth prepare for the interview portion of the food show, they should review the following: 1. Know food groups in My Plate and the number of recommended servings of each group. For each food group, be able to give an example of a food and a key nutrient from that group. 2. Be able to name some things that you have learned in your Food & Nutrition project. (It could be skills, procedures, techniques, health facts, nutrition facts, etc.) Be able to explain what you thought was the most important thing that you learned, and why. 3. Be able to explain if you have made any changes in your diet as a result of this project. (Ex.: include more of the food group in daily diet, try to avoid high sugar foods and drinks like soda and Twinkies, try to reduce high-fat intake.whatever relates to changes that you may have made.) 4. Know your recipe and be able to tell the judges how you prepared it. 5. Know the main nutrients your food entry contains and why those nutrients are important. 6. Be able to explain why you chose your recipe. 7. When meal planning, what things should one consider in addition to My Pyramid? 8. Smile and have fun.
Seniors (Grades 9 12) Food Show Preparations As youth prepare for the interview portion of the food show, they should review the following: 1. Know food groups in My Plate and the number of recommended servings of each group. For each food group, be able to give an example of a food and a key nutrient from that group. 2. Be able to name some things that you have learned in your Food & Nutrition project. (It could be skills, procedures, techniques, health facts, nutrition facts, etc.) Be able to explain what you thought was the most important thing that you learned, and why. 3. Be able to explain if you have made any changes in your diet as a result of this project. (Ex.: include more of the food group in daily diet, try to avoid high sugar foods and drinks like soda and Twinkies, try to reduce high-fat intake.whatever relates to changes that you may have made.) 4. Know your recipe and be able to tell the judges how you prepared it. Identify the critical steps. 5. Know the main nutrients your food entry contains and why those nutrients are important. 6. Be able to explain why you chose your recipe. Mention if you made any ingredient substitutions. If not, were there any substitutions that you considered but chose not to make? 7. Be able to list points that one considers when meal planning (My Pyramid is one, but list others also.) 8. Know the functions of the ingredients in your dish. 9. Know how many calories per serving are found in your dish. 10. Explain food safety concerns for each step of your dish. 11. Be able to suggest other foods that would complement your dish. 12. Be able to explain what you did in your project this year (research, practice, meetings, activities, experiments, etc.)