TEXAS 4-H YOUTH DEVELOPMENT

Central District 8 | 4-H Youth Development Texas A&M AgriLife Extension Service

1229 N US Hwy 281 | Stephenville, Texas 76401 lhuebinger@ag.tamu.edu | http://d84-h.tamu.edu

Tel. 254.968.4144 | Fax. 254.965.3759

The Texas A&M AgriLife Extension Service provides equal access in its programs, activities, education and employment, without regard to race, color, sex, religion, national origin, disability, age, genetic information, veteran status, sexual orientation or gender identity.

The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating

September 12, 2016 Updated Age Division Info on September 26, 2016 Updated Junior/Intermediate Food Show Scorecard November 2, 2016 MEMORANDUM TO: District 8 County Extension Agents – FCS District 8 County Extension Agents – 4-H FROM: Donald W. Kelm District Extension Administrator

Laura A. Huebinger Extension Program Specialist 4-H & Youth Development SUBJECT: 2016 DISTRICT 8 4-H FOOD CHALLENGE & FOOD SHOW Enclosed you will find the 2016 District 8 4-H Food Challenge & Food Show contest information. Event Date: Wednesday, December 7, 2016

Agents arrive by 8:00 am See attached schedule for details

Location: Bell County Expo Center 301 W Loop 121 Belton, TX 76513 (254) 933-5353 http://www.bellcountyexpo.com Registration in Barn C

Resources: http://texas4-h.tamu.edu/events/roundup/ http://d84-h.tamu.edu/events-and-activities/food-challenge-food-show/

Deadlines: All entries will be completed on 4-H Connect at https://texas.4honline.com/. Monday, November 14, 2016.

County Approvals: County offices need to approve registrations on 4-H Connect by Tuesday, November 15, 2016.

Entry Fee: $10 per 4-H member per event

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Late Entries. 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.

Volunteer & Agent Information

Each county is expected to send: • 1 volunteer to serve as a judge • 2 volunteers to serve as group leaders • County Extension Agents

Information should be uploaded to the Google Sheet by Monday, November 14, 2016:

• http://tinyurl.com/2016FoodChallenge Or if that doesn’t work, try this:

• https://docs.google.com/spreadsheets/d/1Z-YNd9NvsloRgVcG3XQiASP_GHms8E9M5Rv5Lu38mwQ/edit?usp=sharing

Please contact the District 8 Office if you have any questions.

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D8 4-H FOOD CHALLENGE & FOOD SHOW Agent Assignments

• Agent Assignments will be completed after entries are received so a schedule and appropriate assignments can be made. All County Extension Agents for FCS & 4-H will be expected to attend.

• Each county is responsible to secure at least two (2) volunteers to serve as Judges/Group Leaders. Responsibility Food Challenge/Food Show Committee Kate Whitney, Chair

Liz Espie Colleen Foleen Rosondra Hartsfield Karen Jungman

Jackie McLaughlin Angie Nors Megan Parr Jessica Shawver Gabrielle Washington

Facilities/PA System Jackie McLaughlin Sheryl Austin Sheryl Raley

Refreshments Bell County EXPO (Jackie has requested)

Registration/Information Area − Check-in teams, judges, group leaders, agents − Help answer questions − Direct traffic − Help direct District Council Officers − Other duties as needed

Evaluation − Stationed in Assembly Hall − Stop all contestants after completion of judging to

complete an evaluation

Tabulation − Enter scores in spreadsheet − Cut scores (if needed), organize, place score sheets

in county packets − Prepare awards list for awards program

Awards Presentation − Arrange awards for presentation − Fill in blanks within script − Practice reading names − Only a couple officers need to actually be on stage

at a time − Assist with presentation and lining up teams for

photos

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Responsibility Food Challenge Food Show Judge Orientation

− Judge Orientation will be conducted at the same time Group Leader Orientation is held

− Check-in as they arrive at Orientation − Give Judging Folders to each judge − Discuss significant points with judges using

orientation checklist − There will be two judges per category − There will be one Group Leader per

round/category

Group Leader Orientation − Group Leader Orientation will be conducted at the

same time Judge Orientation is held − Check-in as they arrive at Orientation − There will be 5 Group Leader Orientations

throughout the day; one per round. (Food Challenge)

− Use checklist to conduct orientation.

Participant Orientation − There will be 5 Participant Orientations throughout

the day; one per round. − Use checklist to conduct orientation.

Set Tables/Table Turnover Between each round: − Wipe down tables with Lysol wipes − Know which foods/bags go on each table − Verify that resource books are still in tact − Place new worksheets on each table − Place new colored signs on each table − Help direct traffic when new teams arrive

Preparation Timekeeper (Barn C) − Will need to pay attention to each round’s time − May need multiple stopwatches to keep it straight

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Responsibility Food Challenge Food Show Presentation/Judging Timekeeper (Assembly Hall) − Keep judging on track − Food Challenge:

• 5 minutes for presentation • 3 minutes for judges’ questions • 4 minutes for judges to score/write comments

− Food Show: • 3 minutes for presentation • 5 minutes for judges’ questions • 1 minute to serve judges • 4 minutes for judges to score/write comments

Group Leaders − Stay with team from Orientation through

completion of judging − Food Challenge: observe for safety; following of rules

Transition Teams to Judging Location − After each round, assist teams moving from Barn C

to Assembly Hall for judging − Contestants and their dish only need to go to

Assembly Hall

Judges

Team Spirit/Presentation Judges − Junior/Intermediate = Team Spirit − Senior = Preparation − Senior Preparation scores will be added to the

Interview/Presentation Scores. Numerical scores must be provided.

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D8 4-H FOOD CHALLENGE & FOOD SHOW District Contest Information Event Date: Wednesday, December 7, 2016

See attached schedule for details

Location: Bell County Expo Center 301 W Loop 121 Belton, TX 76513 (254) 933-5353 http://www.bellcountyexpo.com Registration in Barn C

Resources: http://texas4-h.tamu.edu/events/roundup/ http://d84-h.tamu.edu/events-and-activities/food-challenge-food-show/

Deadlines: 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/

Entry Fee: $10 per 4-H member per Food Show $10 per 4-H member per Food Challenge

Late Entries. 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.

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D8 4-H FOOD CHALLENGE & FOOD SHOW Tentative Schedule – Wednesday, December 7, 2016

NEW Schedule this year!

• Since we are adding back Food Show for three age divisions and will have Food Challenge with three age divisions, the schedule will be changing.

• Food Show will begin first at approximately 8:00 am.

• Food Challenge will begin following the completion of Food Show judging.

• An awards ceremony for both contests will follow after the completion of Food Challenge judging.

• An official time schedule will be released following the receipt and processing of entries so that an

accurate schedule can be made.

• There will NOT be any public viewing of the preparation phase of Food Challenge this year. All preparation and judging for both Food Show & Food Challenge will be held in the Assembly Hall. Parents and participants waiting to compete will wait in Barn C.

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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 hat 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, 2016 as follows:

NEW THIS YEAR! There will be three age divisions in BOTH Food Show & Food Challenge. Youth may participate in BOTH events. Updated/Clarified: 9-26-2016: 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.

Division Grades Junior 3*, 4, or 5 *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

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4. Members per team. Each team will have at least three and a maximum than five members. Updated/Clarified: 9-26-2016. Teams may not include members in different age divisions. See rule #2.

5. 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. This includes Choose MyPlate – 10 Tips to a Great Plate, 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 (254) 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-and-activities/food-challenge-food-show/.

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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 5) 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 5x7) 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

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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 check-

in.

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.

5. 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 dish 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 at the District contest this year.

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.

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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. Also provide suggestions for possible substitutions.

13. Presentation. When time is called, each team will present their dish, according to the criteria on the score card, to a panel of at least two judges.

a. All team members must participate in the presentation, with at least three of them having a speaking role.

b. Judging time will include:

5 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 now 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.

15. 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.

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DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Scorecard – Presentation

CATEGORY TEAM MEMBERS

COUNTY & TEAM #

Rating Comments Max Points Points

Out

stan

ding

Good

Fair

Nee

ds

Impr

ovem

ent

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.

15

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.

15

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 preparation of dish.

10

Menu Planning: Identifies additional foods to be served with dish for complete meal; shows variety of food in color, texture, taste, temperature, etc.

5

Substitutions: Identifies possible substitutions and describes the benefits of substitutions.

5

Food Appearance/Quality: Appearance of food (texture, uniformity) is appealing and appetizing; appears to be cooked thoroughly, and has an attractive and appropriate garnish.

5

Creativity: Utilized ingredients provided in a creative way and incorporated pantry items into dish.

5

Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance.

5

Teamwork: Each team member contributed to the team presentation.

5

ADDITIONAL COMMENTS: Total

Points (80)

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DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Team Spirit Scorecard

CATEGORY TEAM MEMBERS

COUNTY & TEAM #

Rating Comments Max Points Points

Out

stan

ding

Good

Fair

Nee

ds

Impr

ovem

ent

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

5

Appearance • Poise and grooming. • Unified theme in dress • Shows creativity

5

ADDITIONAL COMMENTS (based upon observation):

Total Points

(10)

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DISTRICT 8 4-H FOOD CHALLENGE Junior & Intermediate Worksheet

CATEGORY TEAM MEMBERS

COUNTY & TEAM #

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

Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day

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DISTRICT 8 4-H FOOD CHALLENGE Senior Scorecard – Presentation

CATEGORY TEAM MEMBERS

COUNTY & TEAM #

Rating Comments Max Points Points

Out

stan

ding

Good

Fair

Nee

ds

Impr

ovem

ent

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.

15

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.

15

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 preparation of dish.

10

Serving Size Information: Knows appropriate size of serving and number of servings per dish.

5

Cost Analysis: Correctly figured the total cost of the dish and cost per serving.

5

Food Appearance/Quality: Appearance of food (texture, uniformity) is appealing and appetizing; appears to be cooked thoroughly, and has an attractive and appropriate garnish.

5

Creativity: Utilized ingredients provided in a creative way and incorporated pantry items into dish.

5

Effectiveness of Communication: Displayed effective public speaking skills, including use of voice, poise and personal appearance.

5

Teamwork: Each team member contributed to the team presentation.

5

II. PREPARATION SCORE Transfer from Preparation Scoresheet (Maximum points: 20) 20 ADDITIONAL COMMENTS:

Total Points

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DISTRICT 8 4-H FOOD CHALLENGE Senior Scorecard – Preparation (Team Spirit)

CATEGORY TEAM MEMBERS

COUNTY & TEAM #

Rating Comments Max Points Points

Out

stan

ding

Good

Fair

Nee

ds

Impr

ovem

ent

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.

5

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.

5

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.

5

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.

5

ADDITIONAL COMMENTS (based upon observation):

Total Points

(20)

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DISTRICT 8 4-H FOOD CHALLENGE Senior Worksheet

CATEGORY TEAM MEMBERS

COUNTY & TEAM #

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

Knowledge of MyPlate (Write the food and in what food group in belongs): Food MyPlate Number of servings needed each day

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DISTRICT 8 4-H FOOD SHOW Rules & Guidelines 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.

2. Age Divisions. Age divisions are determined by a participant’s grade as of August 31, 2016 as follows:

NEW THIS YEAR! 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 75 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 5 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.)

5. 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.

Division Grades Junior 3*, 4, or 5 *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

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6. Rules & Guidelines. Contestants will follow all State Food Show rules. Contestants will bring the prepared dish to

the contest. No alcohol or alcohol-containing ingredients may be used.

7. Theme. The theme for the 2017 Food Show is “Family Favorites.” This theme will allow 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 of 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. Good luck and enjoy!

8. 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 Photo Form, Information Form, and Recipe. (Seniors. Please note this is slightly different than state paperwork, if you qualify for state.)

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 judges will be served a small portion of food.

c. Serving Utensil. Serving of the entry dishes will occur during the contestant’s interview time. The dish should be presented to the judges as if it were about to be placed on a table for a family dinner. Disposable plates will be provided for the contestant to serve their food; however, they will need to bring the appropriate serving utensil. Judges will not taste the dish.

d. Serving Tray. Serving trays may be used 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 to for judging interviews.

9. Preparation. Recipes must be prepared prior to arrival at the District Food show. There will be tables in the

Assembly Hall for participants to sit 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.

10. 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, Family Favorites.

11. 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.

12. 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.

13. Judges’ Comments. Judges will have four minutes to write comments and score participants.

14. Awards. The top five scoring individuals in each category will be recognized.

15. Contest References & Forms. Refer to the following website for specific rules, score sheets, and forms:

http://texas4-h.tamu.edu/events/roundup/.

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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?

5. 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 22 of 27

DISTRICT 8 4-H FOOD SHOW 2016 District 8 4-H Food Show Photo Form

Name County

Age Division Junior Intermediate Senior

Category Protein Fruit & Vegetable Grains Dairy

Name of Recipe Insert or glue a high quality photo of participant with their food show dish in the space below. Photo/Photos should not exceed the space below.

Page 23 of 27

DISTRICT 8 4-H FOOD SHOW 2016 District 8 4-H Food Show Recipe

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 24 of 27

DISTRICT 8 4-H FOOD SHOW 2016 District 8 4-H Food Show Project Experiences

Name County

Age Division Junior Intermediate Senior

Category Protein Fruit & Vegetable Grains Dairy

Name of Recipe

Limit to current year’s experiences in 250 words or less.

Page 25 of 27

DISTRICT 8 4-H FOOD SHOW 2016 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

5-4 3 2 1 (5)

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?

20-16 11-15 6-10 5-1 (20)

Nutrients • What are the key nutrients provided by

this recipe? • Which items in your dish provide these

nutrients? • Why do you need these nutrients?

20-16 11-15 6-10 5-1 (20)

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?

10-8 7-6 5-3 2-1 (10)

Food Safety • What food safety practices were taken

while preparing this recipe? • How should this dish be stored?

10-8 7-6 5-3 2-1 (10)

Food Presentation • Appearance of food (quality, texture,

color, aroma, garnishing)

5-4 3 2 1 (5)

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.

10-8 7-6 5-3 2-1 (10)

Communication Skills • Voice, poise, confidence, presentation,

personal appearance

5-4 3 2 1 (5)

Additional Comments Judges’ Initials

(85)

Page 26 of 27

TEXAS 4-H FOOD SHOW SCORECARD (8/2016)

CONTESTANT NAME: COUNTY: DISTRICT: 8

ENTRY CATEGORY: Protein Fruit & Vegetable Grains Dairy

Junior Intermediate Senior

Rating Comments Points

Outstanding Good Fair Needs Improvement

I. PRESENTATION How the dish fits the theme

5-4 3 2 1 (5)

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

10-8 7-6 5-3 2-1 (10)

Nutrition Knowledge: Contestant understands what this dish contributes to the diet

10-8 7-6 5-3 2-1 (10)

Food Preparation: Knows the key steps in preparation of food and function of ingredients

10-8 7-6 5-3 2-1 (10)

Food Safety Concerns & Practices: Knows food safety concerns in preparation and storage of dish

10-8 7-6 5-3 2-1 (10)

II. THE INTERVIEW (category specific questions) Knowledge of MyPlate 10-8 7-6 5-3 2-1 (10)

Nutrition Knowledge 10-8 7-6 5-3 2-1 (10)

Food Preparation 10-8 7-6 5-3 2-1 (10)

Food Safety 5-4 3 2 1 (5)

4-H Food & Nutrition Project Activities

5-4 3 2 1 (5)

III. FOOD EVALUATION Food Presentation/Quality: Appearance of food (texture, uniformity); garnishing

10-8 7-6 5-3 2-1 (10)

IV. EFFECTIVENESS OF COMMUNICATION

Voice, poise, personal appearance 5-4 3 2 1 (5)

V. PAPERWORK Summary of project experiences 5-4 3 2 1 (5)

ADDITIONAL COMMENTS: TOTAL POINTS:

Page 27 of 27

D8 4-H FOOD CHALLENGE & FOOD SHOW Map to Bell County Expo Center Bell County Expo Center 301 W Loop 121 Belton, TX 76513 (254) 933-5353 bellcountyexpo.com