TABLE OF CONTENTS - Indiana · table of contents . table of contents ..... 1
Fall Big Fun in D1! · TABLE OF CONTENTS . Table of Contents...
49
Fall Big Fun in D1! TUESDAY- WEDNESDAY- Food Show Food Challenge Livestock Quiz Bowl Horse Quiz Bowl FCH Quiz Bowl
Transcript of Fall Big Fun in D1! · TABLE OF CONTENTS . Table of Contents...
Fall Big Fun in D1!
TUESDAY- WEDNESDAY- Food Show Food Challenge
Livestock Quiz Bowl
Horse Quiz Bowl
FCH Quiz Bowl
TABLE OF CONTENTS
Table of Contents ...................................................................................................................1
2020-2021 District 1 4-H Council Officers ..............................................................................2
District 1 4-H Social Media .....................................................................................................2
What is Big Fun in D1? ...........................................................................................................2
4-H Big Fun in D1 Objectives ..................................................................................................3
Registration Timeline… ..........................................................................................................3
Refund Policy… .......................................................................................................................3
Contact Information for District 1 4-H Roundup ...................................................................4
Schedule of the Day… ............................................................................................................5
Map of Tri-State Fairgrounds… ..............................................................................................6
Eligibility and Participation Rules… ........................................................................................7
Tuesday, October 20
Contest #1: Food Show .............................................................................................. 11
Contest #2: Livestock Quiz Bowl… ............................................................................11
Contest #3: Horse Quiz Bowl… .................................................................................. 12
Contest #4: FCH Quiz Bowl ....................................................................................... 12
Wednesday, October 21
Contest #5: Food Challenge ........................................................................................ 13
Rules & Guidelines… ............................................................................................................. 14
The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity
and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife. The Texas A&M University System, U.S. Department of Agricul1ture, and the County Commissioners Courts of Texas Cooperating.
2
2020-2021 DISTRICT 1 4-H COUNCIL OFFICERS
Tanner Owen, Randall County - President
Jett Bradford, Carson County – 1st Vice-President
Reese Green, Oldham County – 2nd Vice-President
Saxie Ralston, Hansford County – 3rd Vice-President
Tasha Schlueter, Briscoe County – Secretary
Rachael Detten, Deaf Smith County – Treasurer
Landree Heidenreich, Dallam County – Health & Safety
DISTRICT 1 4-H SOCIAL MEDIA
District 1 4-H Website: http://d14-h.tamu.edu/
District 1 4-H Facebook: https://www.facebook.com/PanhandleDistrict14H
Instagram: @district14h
YouTube: D1 4-H
WHAT IS Big Fun in D1?
Big Fun in D1 is the culmination of a 4-H member’s year of hard work and dedication. It is
designed to supplement the county 4-H program and project work. The Fall Big Fun in D1
includes Food Challenge, Food Show, and Quiz Bowls. Last year, over 600 youth participated
in these district contests. The majority of the events require each individual or team to qualify
at the county level. The District 1 Fall Big Fun is scheduled to begin Tuesday, October 20th and
end Wednesday, October 21st at the Amarillo Tri-State Fairgrounds.
3
BIG FUN IN D1 OBJECTIVES
• To further the reputation of Texas 4-H Youth Development as a major statewide,
educational program.
• To provide 4-H members the opportunity to compare the skills they have gained with
those of other members and with their own previous performances.
• To provide 4-H members with an opportunity to develop and practice citizenship and
leadership skills in a different environment.
• To provide recognition for project, activity and scholarship winners of 4-H members and
adult volunteers.
• To provide opportunities for 4-H members and adults to network through recreational
and social experiences and advance their knowledge of 4-H.
REGISTRATION TIMELINE FOR FALL ROUNDUP
October 1, 2020 – October 15, 2020 Fall Big Fun in D1 is open on 4-H Online
October 16, 2020 by 10:00 a.m. Counties certify all registration
There will be no late registrations accepted.
The general refund policy for 4-H Online is that no refunds are provided to a 4-H member or
family once the registration is approved. In extreme circumstances, such as death in immediate
family, severe illness/accident, or cancellation of event, refunds will be provided minus any
expenses already incurred by the event/activity.
4
CONTACT INFORMATION FOR DISTRICT 1 4-H ROUNDUP
Bailee Wright, Extension Specialist, 4-H Youth Development
Texas A&M AgriLife Extension Service
6500 Amarillo Blvd. West
Amarillo, TX 79106
Phone: 806-677-5600
Fax: 806-677-5644
Who do I call?
Qualified to Participate: County Extension Office
County Roundup Events: County Extension Office
District Roundup Events: County Extension Office
State Roundup Events: County Extension Office
Texas 4-H General Rules & Eligibility: County Extension Office
UPCOMING FOR 2020-2021
April 9th – Meat ID & Evaluation at WTAMU
Spring Big Fun in D1 is tentatively scheduled for April 22 – April 24, 2021. The contests included are:
• Fashion Show• Duds to Dazzle• Soil Judging• Range Evaluation• Range & Pasture Plant ID• Entomology ID• Livestock Judging• Horse Judging• Consumer Decision Making• Educational Presentation• Public Speaking• Share the Fun• Livestock Skill-a-thon• SET Poster Contest• Vet Skill-a-thon
SCHEDULE OF THE DAY Fall Big Fun in D1
Tuesday, October 20, 2020 Event Location Check-In
Time Orientation Time
Contest Start Time
Food Show – individually assigned interview times
Rex Baxter Building – Tri State Fairgrounds - Amarillo, Texas
n/a n/a 8:15 a.m.
Livestock Quiz Bowl Amarillo National Center – Tri State 8:30 a.m. 8:45 a.m. 9:00 a.m. Horse Quiz Bowl Amarillo National Center– Tri State 8:30 a.m. 8:45 a.m. 9:00 a.m. FCH Quiz Bowl Amarillo National Center – Tri State 1:00 p.m. 1:30 p.m. 1:45 p.m.
Wednesday, October 21, 2020 Food Challenge Rex Baxter Building – Tri State Fairgrounds Heat #1 - Seniors 7:30 a.m. 8:00 a.m. 8:15 a.m. Heat #2 - Intermediates 12:00 p.m. 12:30 p.m. 12:45 p.m. Heat #3 - Juniors 4:00 p.m. 4:30 p.m. 4:45 p.m. Do NOT arrive prior to your check in time
5
6
Gate 3 on 3rd St. will be open for the duration of the event.
Baxter Building Amarillo National Center
★
7
ELIGIBILITY AND PARTICIPATION RULES FOR ALL 4-H ROUNDUP CONTESTS
MEMBERSHIP: Participants must be ACTIVE members the Texas 4-H Youth Development
Program.
AGE DIVISIONS:
Juniors – Minimum age 8 as of August 31, 2020 and in the third grade, grades 3, 4 and 5
Intermediates – Grades 6, 7 and 8
Seniors – Maximum age 18 as of August 31, 2020 grades 9, 10, 11 and 12
ENTRIES: Entries not officially entered will not be permitted to participate for any reason.
QUALIFYING ENTRY: A 4-H member must present/enter the same entry for which they
qualified at county.
NUMBER OF ENTRIES PER COUNTY: Each county is allowed to enter the following:
Food Challenge Each county may enter a maximum of 4 junior teams
and 4 intermediate teams
Unlimited Senior teams
Team of 3 to 4 members
No individual entries allowed
Food Show Two entries per county for each category and age division
Quiz Bowls Unlimited senior teams per county
Unlimited Junior and Intermediate teams
Team of 3 to 4 members
Senior teams must have 4 members
No individual entries allowed
AMERICAN WITH DISABILITY ACT: Individuals with disabilities who require an auxiliary service, special dietary needs, or accommodation in order to participate, will need to request their needs via Roundup registration on 4-H CONNECT.
The District 1 4-H program reserves the right to modify or change rule(s) for the purpose of clarification and/or understanding.
NUMBER OF TEAMS ELIGIBLE FOR STATE COMPETITION: Top 3 senior teams from each quiz bowl will advance to state. The top senior team from each Food Challenge category will advance to state. The top senior individual from each Food Show category will advance to state.
8
ENTRY COMPOSITE: All team members must meet the Texas 4-H Program eligibility requirements and be currently enrolled 4-H members from the same county 4-H program. Contestants must have competed at the district level to be eligible for a state qualifying position. Contests considered non-qualifying or invitational do not require individuals to compete at district contests, but participants must be intermediate or senior 4-H members.
In any contest at the district level, a participant in a younger age division can participate in the next age division up, only to complete a team. (Example: A junior can participate on an intermediate food challenge team, or an intermediate can participate on a senior quiz bowl team.) In the event an intermediate participates on a senior team in a state qualifying contest, that individual will not be eligible to compete with the team at state 4-H roundup. If the team qualifies, they must find a senior age participant to substitute for the intermediate, or the team will not be eligible. If a senior is substituted for an intermediate and the team advances to State, the senor substitute must have participated in a district event to be eligible to participate on the advancing team.
ALL QUIZ BOWL COMPETITIONS - SENIOR TEAMS MUST CONSIST OF 4 TEAM MEMBERS. A 3 MEMBER TEAM MAY COMPETE AT DISTRICT BUT WILL NOT ADVANCE TO STATE COMPETITION.
In non-qualifying state roundup team events (Ag Product ID, SET Poster Contest, Invitational Meats Judging, Invitational Livestock Judging, Invitational Poultry Judging, Vet Science Skillathon, Wildlife Challenge, and Healthy Lifestyles Invitational) intermediates are permitted to participate on senior teams.
QUALIFYING ENTRY: A 4-H member must present/enter the SAME entry for which they qualified throughout all levels of the contest – county, district, and state. The only modification to an entry once it has been entered at any level and advances to the next, is enhancements to the entry based upon feedback from the judges. Complete alteration of the entry will result in disqualification at the next level of competition.
SUBSTITUTIONS: Only the number of 4-H members who qualify at district will qualify for state. Substitutions should be used only as a means of keeping a team active when members have been forced to drop out for unexpected reasons (i.e. major illness, death). Substitutes must be 4-H members from the same county, who have competed at the district level in othercontests and have been certified as a district level participant. The state leader reserves theright to make final decisions on substitutions.
9
All substitutions for state contests must be approved by the respective District Office, which will make final judgment on necessity of substitution. This substitution rule will be upheld for any team advancing to a national competition (only the same number and the same county 4-H members qualifying will be eligible to participate.) Substitutions in entries involving teams (two or more members) may be made as follows:
TEAM SIZE MAXIMUM SUBSTITUTIONS: 1 No Substitutions Allowed 2 or 3 1 member 4 or 5 2 members 6 or 7 3 members 8 or 9 4 members Substitutions of team members may involve a monetary fee depending on the time of substitution.
COLLEGE STUDENTS: Contestants may not qualify for a Texas 4-H Roundup Contest if they have participated i n training in preparation for official post-secondary (university, college, junior college or technical school) contest or course work of a similar nature and in the same subject matter area. 4-H members qualifying for a national contest must also adhere to this rule until the completion of the national contest. Verification of this will be done through official transcripts, post-secondary class catalogs (or syllabi), and/or conversations with class instructor(s).
ANNOUNCEMENT OF RESULTS: All results are final once announced. The exception to this rule will occur in the case that an error is found in the announced results.
PHOTOGRAPHS AND VIDEOTAPING: The use of photography and/or video equipment, including cell phones, are NOT PERMITTED to be used in contest rooms and/or facilities during the contest. The exception would be for the use as props in a presentation. In this case, please seek prior approval from the contest superintendent. This is due to individual media rights, copyright laws, and personal safety.
Contest superintendents will confiscate all equipment found in contest rooms and/or facilities until completion of contest. 4-H members, parents, leaders, coaches, and/or county Extension agents caught taking photographs or videotaping contestants may result in a disqualification of an entry.
ELECTRONIC DEVICES SUCH AS CELL PHONES, LASER POINTERS, ETC: Items that may be disruptive to the presenter or judges are strictly forbidden in ALL contest rooms or facilities.
USE OF FIREARMS, WEAPONS, FIREWORKS, OPEN FLAME BURNERS AND/OR AMMUNITION: No firearms, weapons, fireworks, open flame burners or live ammunition are allowed to be used in any Roundup contest. However, posters and pictures of such items are encouraged and allowed. This does not apply to the Indoor Rifle Match where a participant may possess the appropriate firearm for that event, if it is in a location where firearms are allowed. No items and/or props that are combustible, flammable, or under extreme pressure can be used in any Roundup contest. These include camp stoves, propane tanks, and/or open flames.
10
CONCEALED CARRY: When a 4-H youth event is being conducted on an AgriLife premise, a license holder is prohibited from carrying a concealed handgun, unless the license holder is a participant in the event and a handgun is used in the event.
LIVE ANIMALS, INSECTS, AND REPTILES: No pets or live animals/insects/reptiles are permitted for use by contestants in a contest. Service animals are permitted in accordance with ADA regulations. If you have questions on other items that may not be allowed it is, highly recommended you contact the District Office before bringing them to Roundup.
SERVICE ANIMALS: Service animals that are individually trained to do work or perform tasks for persons with disabilities are permitted at the event. Non-service animals are not allowed. Comfort or emotional support animals are not service animals.
11
Contest #1: Food Show QUALIFYING Tuesday, October 20, 2020 Tri-State Fairgrounds-Rex Baxter Building 3301 E. 10th, Amarillo, TX Individual interview times to be assigned Contest according to schedule Rules & Guidelines p. 15
Superintendents: Lizabeth Gresham, Potter CEA-FCH Entry: 2 4-H members per category per county
The goal of the Food Show is to provide an opportunity for 4-H contestants to highlight their culinary skills while also improving their presentation and interview skills. This contest challenges members to create a dish using healthy ingredients in addition to learning in-depth information related to their dish and its nutritional value. Participants compete in one of four food categories: Main Dish, Side Dish, Appetizer or Healthy Dessert. This year’s theme is “Grocery Games”
Resources can be found here:
https://texas4-h.tamu.edu/projects/food-nutrition/
Contest #2: Livestock Quiz Bowl QUALIFYING Tuesday, October 20, 2020 Amarillo National Center - Tri-State 3301 E. 10th Ave., Amarillo, TX Check In - 8:30 a.m. Contest – 9:00 a.m. Rules & Guidelines p. 28
Superintendent: Mason Carter, Briscoe County CEA- ANR Entry: Junior and Intermediate teams may consist of 3 or 4 members. Senior teams must consist of 4 members only, no 3-man teams will be accepted as per the new state guidelines. Contestants cannot compete as individuals.
The Livestock Quiz Bowl is an exciting, fast paced contest for youth to display their knowledge of the livestock industry and the science surrounding cattle, swine, sheep, and goats. The bowl is played as a double elimination tournament with teams of three to four players going head-to-head for top honors. The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide.
Resources:
https://texas4-h.tamu.edu/quiz/
12
Contest #3: Horse Quiz BowlContest #3 Horse Quiz BowlQUALIFYING Tuesday, October 20, 2020 Amarillo National Center - Tri-State 3301 E. 10th Ave., Amarillo, TX Check In – 8:30 a.m. Contest – 9:00 a.m. Rules & Guidelines p. 28
Superintendent: Matt Whitely Hansford County CEA-ANR Entry: Junior and Intermediate teams may consist of 3 or 4 members. Senior teams must consist of 4 members only, no 3-man teams will be accepted as per the new state guidelines. Contestants cannot compete as individuals.
The primary objective of Horse Quiz Bowl contest is to provide an opportunity for youth enrolled in 4-H to demonstrate their knowledge of equine- related subject matter in a competitive setting. The contest will follow the rules and procedures Listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide.
Resources:
https://texas4-h.tamu.edu/quiz
Contest #4: FCH Quiz Bowl QUALIFYING Tuesday, October 20, 2020 Amarillo National Center - Tri-State 3301 E. 10th Ave., Amarillo, TX Check-In – 1:00 p.m. Contest-1:45 p.m. Rules & Guidelines p. 30
Superintendent: Eadie Bradford, Hutchinson County CEA-FCH
Entry: Junior and Intermediate teams may consist of 3 or 4 members. Senior teams must consist of 4 members only, no 3-man teams will be accepted as per the new state guidelines. Contestants cannot compete as individuals.
This contest helps participants increase their knowledge of basic nutrition, consumer information, food and kitchen safety, food preparation skills and storage, and health. This contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide.
Resources:
https://texas4-h.tamu.edu/quiz/
13
Contest #5: Food ChallengeQUALIFYING Wednesday, October 21, 2020Tri-State Fairgrounds-Rex Baxter Bldg. 3301 E 10th, Amarillo, TX See page 5 for check in & contest timesRules & Guidelines p. 32
Superintendent: Billie Peden, Armstrong CEA-FCH Entry: Team of 3 to 4 4-H members
More than 100,000 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. Judges are then given the opportunity to ask questions of the team. Participants should be certain to reference the current year’s Food Challenge manual when preparing for the contest.
Resources: http://texas4-h.tamu.edu/wp-content/uploads/roundup_food_ challenge_2020_rules_guidelines.pdf http://texas4-h.tamu.edu/wp-content/ uploads/roundup_food_challenge_2020_ fact_sheet.pdf https://texas4-h.tamu.edu/wp-content/ uploads/Fight_BAC_Brochure.pdf
https://texas4-h.tamu.edu/wp-content/ uploads/Know-Your-Nutrients_FINAL.pdf
14
Fall Big Fun in D1!
Rules & Guidelines
• Develop healthy eating habits to reduce the risk of chronic disease.• Develop food preparation, safety, and nutrition skills.• Provide leadership and public speaking opportunities.• Provide opportunities for participants to connect MyPlate and Dietary Guidelines to their
daily lives.• Learn about nutrients and the health benefits they provide to your body.
The Texas 4-H Food Show Committee has worked hard to redesign and reenergize the Texas 4-H Food Show! Although the dish component stays the same, two other components havebeen added to maximize learning and ensure that 4-H members are learning valuable life skills!The new Texas 4-H Food Show will consist of the following components which are explainedthroughout this guide:
1. Food Show Dish Presentation/Interview *All Ages2. Skills Showcase *Seniors Only3. Knowledge Showcase *Seniors Only
REDESIGNED CONTEST FOR 2020-2021
2020-2021D1 4-H Food Show GuideGROCERY GAMES...Let your local food sources guide your healthy recipe selection with only $10 to spend!
OBJECTIVES
Date: October 20, 2020Individual Interview times will be assigned the Friday Prior Location: Rex Baxter Building at Tri State FairRegistration: $10 contest fee DUE ON 4-H ONLINE BY OCTOBER 15 Resources: Food Show resources can be found here:https://texas4-h.tamu.edu/projects/food-nutrition/
15
bailee.wright
Highlight
bailee.wright
Highlight
Updated August 2020
1. Special Note. The rules in this guide are for the District 1 4-H Food Show competition held in conjunctionwith Fall Big Fun in D1. Please refer to state guidelines for information on that contest.
2. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Developmentcounty program and actively participating in the Food and Nutrition project. Each county may send the 1st& 2nd place participants in each category per age division.
3. Age. Age divisions are determined by a participant’s age/grade as of August 31 of the current 4-H year.
See the Texas 4-H Rules and Guidelines for specific age requirements.
Senior Division: Grades 9-12
Intermediate Division: Grades 6-8
Junior Division: Grades 3-5
4. Theme. This year’s 4-H Food Show theme is GROCERY GAMES…Let your local food sources guide your
healthy recipe selection with only $10 to spend!
Texas is a diverse state, in more ways than one! Some of us live in a metroplex with access to major
supermarkets and aisles upon aisles of options. Others live in small towns supplied by a convenience store or
a larger store if we are willing to travel. A few of us find fresh food in our own backyard garden. The rest of
us are somewhere in between! This year, we want you to be creative by using YOUR local food sources to
create a dish on a budget.
5. Food Show Components. Senior participants will give a 5 minute (max) presentation/introduction, answer4 minutes worth of interview questions, demonstrate a skill, & take 10 question quiz.Junior & Intermediate participants will introduce themselves & answer 4 minutes of interview questions.
1. FOOD SHOW DISH PRESENTATION/INTERVIEW: Food show contestants will prepare a dish priorto arriving to the contest. Seniors will have 15-minutes of "kitchen time" but please try to prep as much aspossible before hand. The selection and knowledge of the dish should highlight that the contestant haslearned valuable skills and knowledge related to healthy eating and chronic disease prevention.
NEW CATEGORIES!Appetizer, Main Dish, Side Dish, and Healthy Dessert
• Appetizer – Traditionally an appetizer is a small dish or food that is eaten prior to the main course.When selecting recipes for this category, contestants should consider foods that are lower in fat, sodium,and calories so as to not ruin one’s appetite.
D1 4-H FOOD SHOW PARTICIPANT RULESNEW
NEW
16
bailee.wright
Highlight
• Main Dish –The main dish is usually the heaviest, heartiest, and most substantial dish in a meal. In ameal consisting of several courses, the main dish is served during the main course and is the featureddish of the meal. The key ingredient is usually meat or another protein food, but they may contain otherfoods.
• Side Dishes – Side dishes are foods that are usually served along with a main dish or asaccompaniments to the main course. Suggested dishes may include salads, cooked vegetables, cookedfruit, pasta or rice dishes, and/or combination vegetable dishes.
• Healthy Desserts – Healthy can still mean delicious when it comes to desserts. Dishes in this categoryshould be served at the end of the meal or for special occasions. Contestants should modify traditionalrecipes with healthy substitutions and consider MyPlate and Dietary Guidelines when selecting recipesfor this category.
2. SKILL SHOWCASE: Food show contestants will showcase a skill learned in the food and nutrition projectarea when they bring their dish to be judged. Youth will demonstrate their knowledge of a skill assigned byjudges. All materials to demonstrate this skill will be provided and judges will score the skill based on correctprocedures, safety, and other pertinent information related to the skill assigned. The skill will be assignedduring designated judging time for each contestant and not prior. The skill demonstration will include a timelimit which will be announced during participant orientation. *Seniors Only
3. KNOWLEDGE SHOWCASE: Food show contestants will test their knowledge on food preparation, foodsafety, kitchen safety, and general nutrition knowledge in the quiz section of the food show. Contestants willbe given a 10-question quiz which will contain multiple choice and true/false questions. No study materialswill be provided; however, contestants should refer to the Texas 4-H Food & Nutrition page( https://texas4-h.tamu.edu/projects/food-nutrition/ ) for potential resources. *Seniors Only
NEW
NEW
17
Updated August 2020
1. Introduction/PresentationSenior contestants will start with a maximum five-minute presentation to introduce themselves and their dish.To earn maximum points, participants must use the 5 minute presentation to describe their inspiration inchoosing your recipe, how recipe relates to the current food show theme, and the following areas of thescorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, and Food Safety Concerns. **Juniorand intermediate contestants will only introduce themselves & their dish. DO NOT GIVE APRESENTATION
2. Question and Answer - ALL AGESJudges will have the opportunity for a four-minute interview asking questions applicable to the attached
D1 4-H FOOD SHOW PREPARATION, PRESENTATION AND JUDGING GUIDELINES
A complete schedule, including kitchen preparation time & interview schedule will be emailed out the Friday before. Quiz Bowl participants will get priority scheduling. Other scheduling requests can be made to your county agent, but cannot be guaranteed.
D1 4-H Food Show Paperwork. ALL contestants must complete and submit the Texas 4-H Food Show Contest Information Form (recipe) included in this packet
D1 4-H Food Show recipe submission will be processed ONLINE. Participants will upload their food show recipe at the same time they register through 4-H Online.
The only required paperwork is Food Show Recipe. Recipes should be typed in the standard recipe format using the Recipe Submission Checklist as a guide. Recipe should include the total cost of ingredients. By submitting the recipe, the contestant releases the recipe for use by Texas 4-H Youth Development and Texas A&M AgriLife Extension.
PART ONE: FOOD SHOW DISH PREPARATION.
No alcohol or ingredients containing alcohol may be used.
When choosing a recipe, please remember that the goal of the food and nutrition project is to learn healthy eating skills and healthy recipe selection.
Contestants will be interviewed following completion of their assigned food preparation facility time.
scorecards. It includes but is not limited to basic nutrition, food safety, food preparation, chronic disease prevention, age related nutrition, or other areas of health, as well as project experiences. Judges may ask additional questions related to general food and health, food systems, food safety, or food/health issues.
18
3. Serving - ALL AGESAt the end of the question and answer period, contestants will have one-minute to serve the judges a portionof their dish. This allows judges to visually evaluate the dish prepared. Contestants should practice proper foodhandling techniques when presenting food to the judges. Judges will not taste the food.
The food should be presented in a serving dish with a serving utensil provided by the contestant. In addition, a napkin to lay serving utensil on is allowed. The dish should be presented to the judges as if it were about to be placed on a table for a family dinner. In some instances, it is not necessary to present to the judges the entire recipe. For example, if a recipe makes two loaves of bread, only one loaf needs to be presented for judging. Contestants should serve judges what they deem is an appropriate serving size for evaluation purposes. Paper goods for these servings will be provided by the food show committee. Contestants will serve one serving to the judging panel, not a serving to each individual judge. If you need gloves, you must provide them.
If needed to safely transport the dish, contestants should bring serving trays. A few trays will be provided. 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 use only serving dishes and utensils appropriate and necessary to present and serve the dish to be judged. As stated earlier in the guidelines, only edible garnishes are allowed with the food show entry. Agents and leaders are encouraged to use discretion regarding this matter when counseling 4-H participants, members or contestants for the state show.
Food Preparation and Facilities. ONLY THE CONTESTANT is allowed in the preparation area. All others must remain in the designated waiting areas.
Contestants are encouraged to prep as much as they can ahead of time.
Updated August 2020
19
Updated August 2020
Kitchen Time Limits & Rules
Senior Contestants: Will receive 15 minutes of kitchen time. We still encourage you to prep as much as you can ahead of time. The only thing that will be available is a microwave and worktable. Anything else that you need to prep your dish, you must bring. Special equipment or appliances must be provided by the contestant. Equipment with open flames is not allowed. Contestants must provide cutlery, cutting boards, cleaning supplies, paper towels, potholders, etc. if needed.
Junior & Intermediate Contestants: Will receive 10 minutes of prep time. YOU NEED TO PREPARE YOUR DISH COMPLETELY PRIOR TO THE CONTEST. The only thing we will provide is a work space. DO NOT BRING CUTTLERY, APPLIANCES, ETC. What you will be allowed to do during your 10 minutes of prep time is MINOR adjustments, like adding a pre-prepared garnish, adding a dressing to a salad, etc. **This year you will not be judged on "appearance of dish." No one will eat your dish, do not be concerned with keeping it warm.
We have made this change for the year in an effort to follow social distancing guidelines to the best of our ability
Safety. Contestants should wear clothing consistent with professional and safe food handling practices. Closed toe shoes must be worn in food preparation area.
Garnishes. Only edible garnishes are allowed. Participants will be asked to remove any other material besides a serving utensil, napkin, and edible garnish from the serving tray.
Electronic Devices. No electronic devices or jewelry (except for medically required) is allowed in contest unless noted by superintendent during orientation. This includes cell phones, smart watches, or other communication devices. Contestants may bring in an electronic kitchen timer for time management purposes.
20
bailee.wright
Highlight
Updated August 2020
PART TWO: SKILL SHOWCASE: Youth will be judged on an assigned kitchen/cooking type skill. Youth will complete this skill while at the judging table. All materials needed to demonstrate the skill will be provided for the contestant. No other materials may be used other than those provided. The interview judges will score their skill based on correct procedures, safety, and other pertinent information related to the skill assigned. The skill demonstration will include a time limit which will be announced during participant orientation. *Seniors ONLYFor the district contest one of the following skills will be selected:
D1 Skills Bank Skill PurposeDry and wet measure equivalents Demonstrate how to properly measure various dry/wet ingredients
and/or equivalencies.
Table/flatware setting Demonstrate appropriate table setting.Knives Select a knife based upon food to be cut. Demonstrate how to dice,
mince, chop a vegetable.
Cross contamination prevention Explain food safety, cutting boards, knives, gloves, handwashing when using either raw or fresh foods.
PART THREE: KNOWLEDGE SHOWCASE: Youth will need to employ their decision making and knowledge related to food purchasing, preparation, nutrition, and food safety to answer questions on a quiz. There will be a designated time for contestants to take this quiz. 5 minutes to answer 10 question. No study materials will be provided; however, contestants should refer to the Texas 4-H Food & Nutrition page ( https://texas4-h.tamu.edu/projects/food-nutrition/ ) for potential resources. *Seniors Only
NEW
NEW
21
D1 4-H FOOD SHOW RECIPE SUBMISSION CHECKLIST
YES NO
*EX: ¼ cup chopped onion, not ¼ cup onion chopped.*EX: 1 green pepper, chopped, not 1 chopped green pepper
Measurements given in common fractions*Ex: 1/4 cup, 2 tablespoons, 1 teaspoon
All measurements are spelled out, not abbreviated.*Ex: cup, teaspoon, tablespoon, size can, etc.*Ex: 4-ounce can
No brand names are used.
Complete description of ingredients is included*EX: low-fat; packed in syrup; reduced fat; etc.
DIRECTIONS
Clear instructions used for every step of combining and cooking the ingredients
Short, clear sentences usedCorrect wording used to describe combining and cooking processes
Size and type of pan stated
Oven temperature and cooking times given
Number of servings or how much the recipe would make included
Total Cost of Ingredients
RECIPE SUBMISSION CHECKLIST
Recipes for Texas 4-H Food Show should adhere to the guidelines below. Please use this checklist to ensure recipes are correctly written.
DOES YOUR RECIPE HAVE ALL OF THESE PARTS?
Name of recipe
Complete list of ingredients
Size cans, number of packages, cans, etc. given*EX: 10 oz box chopped frozen spinach NOT Spinach, box of spinach or frozen spinach
Description for combining all ingredients
LIST OF INGREDIENTSIngredients are listed in order in which they are used in directions
Ingredients listed as they are measured.
22
Updated August 2020
STATE 4-H FOOD SHOW RECIPE EXAMPLE
23
RECIPE EXAMPLE
4-H Shamrock Salad
6-ounce package lime gelatin (not just 1 package lime gelatin) 2 cups boiling water1 cup lemon-lime soda8-ounce package cream cheese, softened (not just 1package/what kind)
Low fat, Fat free, etc.) ½ teaspoon vanilla ½ teaspoon lime juice 6-ounce can mandarin oranges, drained (always include size) 8-ounce can pineapple tidbits, drained2 cups green grapes, halved, seeded (not just grapes also color/kind)
Red, concord, green)
2 cups chopped celery (not 2 cups celery chopped – you must chop the celery to measure it, so chopped must be written first)
½ cup chopped pecans (are you measuring the pecans before or after chopping? The way it is written here indicates chopping first)
8-ounce carton frozen low-fat whippedTopping, thawed (indicate low-fat, fat-free, etc.) 3-ounce package lime gelatin1 ½ cups boiling water
Dissolve the 6-ounce package lime gelatin in 2 cups boiling water. Stir in 1 cup lemon-lime soda. Combine this with cream cheese, vanilla, and lime juice in blender, and process until smooth. Pour blended mixture into bowl. Stir in all fruit, celery and pecans. Fold in three-fourths carton whipped topping. Pour into 13x9x2 inch pan. (Note size of pan is listed) Chill until firm; then cut whole pan into 8 equal sized portions.
In order to make the 4-H Shamrock gelatin jigglers, dissolve the 3-ounce package lime gelatin in 1 ½ cups boiling water. Pour into shallow pan, 24x16x1 inches. Chill until set. Cookie cut the jiggler gelatin into 4-H Shamrock shapes. Serve salad squares on lettuce-lined plate. Top with 4-H Shamrocks. Garnish with remaining whipped topping. Chill until serving time. May add other garnishes to serving try for color variety. Yield 8 ½ cup servings. (Note number of servings is listed.)
Updated July 2020
TEXAS 4-H FOOD SHOW RECIPE SUBMISSION PAPERWORK
CONTESTANT NAME:CATEGORY
Please check one AppetizerMainDish
SideDishes
HealthyDesserts
COUNTYAge Division
Name of Recipe: Prep Time: Cook Time:
Type Recipe Here:
By submitting the recipe, the contestant releases the recipe for use by Texas 4-H Youth Development and Texas A&M AgriLife Extension.
Revised July 2020
Cost:
Senior Intermediate Junior
24
Comments Points ScoreI. PRESENTATIONTheme: • How does the theme fit with the dish?
(5)
Knowledge of MyPlate: • Food group(s) represented in dish.• Serving amount needed from each group daily for age.• How did MyPlate guide choice of dish?• How does this dish reflect MyPlate?
(10)
Nutrition Knowledge:• Key nutrients of dish and function of those nutrients
(10)
Food Preparation:• Preparation key principles and function of key
ingredients• Healthy substitutions
(10)
Food Safety Concerns & Practices: • Knows food safety concerns in preparation and storage
of dish• Follows FightBAC principles
(10)
II. INTERVIEW (category specific)
Judge’s Questions (15)
4-H Food & Nutrition Project Activities (10)
III. FOOD PRESENTATION/QUALITY• Appearance of food (texture, uniformity)• Garnishing
(5)
IV. EFFECTIVENESS OF COMMUNICATION• Voice, poise, personal appearance (5)
V. SKILL & Knowledge SHOWCASE SCORE• Proper demonstration of assigned skill.• Score on the 10 question test
(10)(10)
Additional Comments:
TotalPoints
Possible (100)
Revised: July 2020
D1 4-H Food Show | Senior Scorecard
Contestant Name: County:
Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
4
25
2020 District 1 Food Show___Junior___Intermediate SCORECARD
NAME: _______________________________ County:______________________________
ENTRY CATEGORY:
___ Main Dish
___ Appetizer___ Side Dish___ Healthy Dessert
CATEGORY COMMENTS POOR FAIR AVG GOOD EXC
The Interview
What are the individual food groups? 1 2 3 4 5
What food group does your recipe fall into? 1 2 3 4 5
How many servings are provided by this recipe? 1 2 3 4 5
How many servings are needed for someone your age and gender from each group daily?
1 2 3 4 5
What are the key nutrients provided by this recipe? 1 2 3 4 5
What key steps were taken to prepare this recipe? 1 2 3 4 5
1 2 3 4 5 What food safety practices were taken while preparing this recipe?
1 2 3 4 5 How should this dish be stored?
1 2 3 4 5
What community service, leadership or workshops have you done that relate to your 4-H Food project?
1 2 3 4 5 Effectiveness of Communication - Voice, Poise, PersonalAppearance
Additional Comments
Additional Comments (10) (20) (30) (40) (50)
(50) Total Points Possible)
Total Score: _______
26
Updated August 2020
Participants are encouraged to use the following resources as a foundation to learning nutrition, food safety, and food preparation knowledge. Participants should not solely rely on these resources but seek other credible resources to expand their knowledge and expertise.
NUTRITION RESOURCES
MyPlate http://www.choosemyplate.gov/
Food Safety https://texas4-h.tamu.edu/projects/food-nutrition/
Dietary Guidelines for Americans http://health.gov/DietaryGuidelines/
Preparation Principles & Function of Ingredients https://texas4-h.tamu.edu/wp-content/uploads/Preparation-Principles-and-Function-of-Ingredients.pdf
Know Your Nutrients https://texas4-h.tamu.edu/wp-content/uploads/Know-Your-Nutrients_FINAL.pdf
Nutrient Needs at a Glance http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance- E-589.pdf
THEME RESOURCES
10 Tips: Save More at the Grocery Storehttps://www.choosemyplate.gov/ten-tips-save-more-at-the-grocery-store
20 Money Saving Grocery Shopping Tipshttps://www.eatright.org/food/planning-and-prep/eat-right-on-a-budget/20-money-saving-grocery-shopping-tips
10 Tips for Healthy Grocery Shoppinghttps://www.webmd.com/food-recipes/features/10-tips-for-healthy-grocery-shopping#1
Eating Better on a Budgethttps://choosemyplate-prod.azureedge.net/sites/default/files/tentips/DGTipsheet16EatingBetterOnABudget.pdf
Smart Shopping for Veggies and Fruitshttps://choosemyplate-prod.azureedge.net/sites/default/files/tentips/DGTipsheet9SmartShopping.pdf
Stretch Your Food Dollars At the Grocery Storehttps://hgic.clemson.edu/factsheet/stretch-your-food-dollars-part-2-at-the-grocery-store/
Texas 4-H Food Show Resources
27
PANHANDLE DISTRICT 1 4-H
Texas A&M AgriLife Extension Service 6500 Amarillo Blvd. West | Amarillo, TX 79106
Tel. 806-677-5600 | Fax. 806-677-5644 | [email protected]
The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity
and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.
TO: County Extension Agents - ANR, FCH, 4-H
FROM: Mason Carter Bailee Wright Livestock Quiz Bowl Chairman District 4-H Specialist
Matt Whitely Horse Quiz Bowl Chairman
SUBJECT: District 1 Horse Quiz Bowl and Livestock Quiz Bowl Contests
CONTEST DATE: October 20, 2020
LOCATION: Tri State Fairgrounds – Amarillo National Center 3301 SE 10th Ave, Amarillo, TX 79104
REGISTRATION: Deadline midnight October 15, 2020 via 4-H Connect Registration Fee: $10
SCHEDULE: Check in Time: 8:30 a.m. Agent/Volunteer Orientation Time: 8:45 a.m. Contestant/Parent Orientation Time: 8:45 a.m. Contest Time: 9:00 a.m.
The District 1 Horse Quiz Bowl and Livestock Quiz Bowl will be hosted simultaneously at the Tri State Fairgrounds Amarillo National Center. For those interested in competing in both horse & livestock quiz bowls, it will be allowed this year and adjustments will be to accommodate that.
AGE CATEGORIES: Junior-grades 3, 4 and 5 Intermediates-grades 6, 7 and 8 Senior-grades 9, 10, 11 and 12
It is the responsibility of agents to validate birthdates of participants and correct placement of youth in age categories. It is also the responsibility of agents to certify eligibility of contestants and substitutes. Counties may move Juniors up to Intermediates, but Intermediates will NOT be allowed to move down to Juniors.
28
Page 2 of 2
CONTEST FORMAT: Both the Horse and Livestock Quiz Bowls are played as a double elimination tournament with teams of four players going head-to-head for top honors. The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide, which can be downloaded at: https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf
One coach for each team will be allowed into contest area with judging participants. NO CELL PHONES, TABLETS, COMPUTERS, or NOTE TAKING WILL BE ALLOWED in the contest area. Failure to adhere to this policy will be grounds for disqualification for your team. Spectators and teams that have been eliminated will be allowed into the contest area during the final round ONLY. All rules of the official Texas 4-H Quiz Bowl Guide will be adhered to. Brackets will be established prior to the contest, with teams being drawn randomly. Moderators will read the answer to incorrectly answered questions. Teams and coaches will stay in the orientation area, unless competing, until eliminated from the contest.
Teams Senior teams: Each county can enter up to three senior teams. It is possible for one, two, or all three teams from the same county to qualify for state competition. Senior Teams must consist of 4 individuals in order to advance to state competition. Junior/Intermediate teams: Each county can enter an unlimited number of junior and intermediate teams. Jr/Int teams can consist of 3 or 4 individuals.
Substitutions Substitutions should be used only as a means of keeping a team active when members have been forced to drop out for unexpected reasons (i.e. major illness, death or other conflicts). All substitutions must be approved by the county Extension agent in charge of the project area and their enrollment must be verified in 4-H Connect. The form must be signed, completed and brought to the contest site. Once the contest check in closes, no substitutions may be made.
Awards The top three teams in each age division will receive Roundup medals - Gold for first, Silver for second and Bronze for third. The Awards assembly will take place immediately following the conclusion of the age division contest. Additional awards maybe given to the top teams depending on sponsorship of the contest.
State Qualifiers The top three Senior teams in the district contests will advance as the representative of the district at Texas 4-H Roundup. It is possible that one, two, or all three entries could come from the same county. Counties may enter as many teams as needed.
Resources: https://texas4-h.tamu.edu/quiz/
29
PANHANDLE DISTRICT 1 4-H
Texas A&M AgriLife Extension Service 6500 Amarillo Blvd. West | Amarillo, TX 79106
Tel. 806-677-5600 | Fax. 806-677-5644 | [email protected]
The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity
and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.
TO: County Extension Agents - ANR, FCH, 4-H
FROM: Eadie Bradford Bailee Wright Contest Chairman District 4-H Specialist
SUBJECT: District 1 Family and Community Health Quiz Bowl Contest
CONTEST DATE: October 20, 2020
LOCATION: Tri State Fairgrounds – Amarillo National Center 3301 SE 10th Ave, Amarillo, TX 79104
REGISTRATION: Deadline midnight October 15, 2020 via 4-H Connect Registration Fee: $10
SCHEDULE: Check in Time: 1:00 p.m. Agent/Volunteer Orientation Time: 1:30 p.m. Contestant/Parent Orientation Time: 1:30 p.m. Contest Time: 1:45 p.m.
AGE CATEGORIES: Junior-grades 3, 4 and 5 Intermediates-grades 6, 7 and 8 Senior-grades 9, 10, 11 and 12
It is the responsibility of agents to validate birthdates of participants and correct placement of youth in age categories. It is also the responsibility of agents to certify eligibility of contestants and substitutes. Counties may move Juniors up to Intermediates, but Intermediates will NOT be allowed to move down to Juniors.
30
Page 2 of 2
CONTEST FORMAT: The Family and Community Health Quiz Bowl is played as a double elimination tournament with teams of four players going head-to-head for top honors. The contest will follow the rules and procedures listed in the 2018 revision of the Texas 4-H Quiz Bowl Guide, which can be downloaded at: https://texas4-h.tamu.edu/wp-content/uploads/2018-Quiz-Bowl-Rules-8.30.18.pdf
One coach for each team will be allowed into contest area with judging participants. NO CELL PHONES, TABLETS, COMPUTERS, or NOTE TAKING WILL BE ALLOWED in the contest area. Failure to adhere to this policy will be grounds for disqualification for your team. Spectators and teams that have been eliminated will be allowed into the contest area during the final round ONLY. All rules of the official Texas 4-H Quiz Bowl Guide will be adhered to. Brackets will be established prior to the contest, with teams being drawn randomly. Moderators will read the answer to incorrectly answered questions. Teams and coaches will stay in the orientation area, unless competing, until eliminated from the contest.
Teams Senior teams: Each county can enter up to three senior teams. It is possible for one, two, or all three teams from the same county to qualify for state competition. Senior Teams must consist of 4 individuals in order to advance to state competition. Junior/Intermediate teams: Each county can enter an unlimited number of junior and intermediate teams. Jr/Int teams can consist of 3 or 4 individuals.
Substitutions Substitutions should be used only as a means of keeping a team active when members have been forced to drop out for unexpected reasons (i.e. major illness, death or other conflicts). All substitutions must be approved by the county Extension agent in charge of the project area and their enrollment must be verified in 4-H Connect. The form must be signed, completed and brought to the contest site. Once the contest check in closes, no substitutions may be made.
Awards The top three teams in each age division will receive Roundup medals - Gold for first, Silver for second and Bronze for third. The Awards assembly will take place immediately following the conclusion of the age division contest. Additional awards maybe given to the top teams depending on sponsorship of the contest.
State Qualifiers The top three Senior teams in the district contests will advance as the representative of the district at Texas 4-H Roundup. It is possible that one, two, or all three entries could come from the same county. Counties may enter as many teams as needed.
Resources can be found at:
https://texas4-h.tamu.edu/quiz/
31
Updated July 2020
This symbol denotes a new or modified rule for 2020-2021. Read closely!
• Provide opportunities for participants to exhibit their knowledge and skill when preparingand presenting a dish
• Provide opportunities for participants to learn from other team members• Promote teamwork• Give participants opportunities for public speaking• Provide leadership opportunities
Food Categories & Preparation. Teams will be randomly assigned to a category, which will not be announced until the day of the contest. There will be four food categories in each age division:
• APPETIZER
• MAIN DISH
• SIDE DISH
• HEALTHY DESSERT
D1 4-H Junior & Intermediate Food Challenge GuidelinesOBJECTIVES
REALIGNED CATEGORIES FOR 2020-2021
NEW
Date: October 21, 2020Check-in Time: Begins at 12:00 p.m. (intermediates), 4:00 p.m. (juniors) *Please do not show up prior Orientation Time: 12:30 (intermediates), 4:30 (juniors)Contest Time: 12:45 (intermediates), 4:45 (juniors)Location: Rex Baxter Building at Tri State Fair GroundsRegistration: $10 contest fee DUE ON 4-H ONLINE BY OCTOBER 15
Resources: Food Challenge resources can be found here: https://texas4-h.tamu.edu/projects/food-nutrition/
32
bailee.wright
Highlight
bailee.wright
Highlight
Updated July 2020
1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Developmentcounty program and actively participating in the Food and Nutrition project.
2. Age. Age divisions are determined by a participant’s age/grade as of August 31 of the current 4-H year. See
the Texas 4-H Rules and Guidelines for specific age requirements.
Intermediate Division: Grades 6-8
Junior Division: Grades 3-5
3. Teams per COUNTY. Each count may bring 4 Junior Teams & 4 Intermediate Teams to district contest
4. Members per team. Each team will have at least three and a maximum of four members. Juniors maycompete on intermediate teams, but intermediates can NOT compete on junior teams.
5. Substitution of team members. Substitution of team members should be made only if necessary. Only thesame 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 Challenge to be eligible, and 50% of the original teammust still be intact.
7. Food Categories & Preparation. There will be four food categories in each age division: Appetizer, MainDish, Side Dish, and Healthy Dessert. Teams will be randomly assigned to a category, which will not beannounced until the day of the contest.
Preparation: Each team will create an entire dish/recipe (not a full meal) using the bag of ingredients givento you. Dishes/recipes created should include two or more servings. Teams should present the entire dish/recipe to the judges and communicate during their presentation what an individual serving size should be.Teams will be responsible for determining the number of servings their dish provides. Teams should notcreate side or multiple dishes with their ingredients/grocery store items
8. Attire. Each team will have the option of wearing coordinated clothing or aprons. Each team member is required to wear closed toe shoes and a hair restraint.
9. Resource materials provided at contest. Resource materials will be provided for each team at the contest.These include MyPlate Mini-Poster, Fight Bac - Fight Food Borne Bacteria Brochure, Know YourNutrients, and Food Safety Fact Sheet. No other resource materials will be allowed. Teams may not usetheir personal copies of the resources during the contest.
PARTICIPANT RULES for DISTRICT 1 FOOD CHALLENGE CONTEST
NEW
33
Updated July 2020
10. Supply box. Each team must supply their own equipment for the challenge. Teams may bring only thesupplies listed in the supply box section. Supply boxes may be checked by contest officials as teams checkin for the contest using a standard or randomized process. Any extra equipment will be removed from theteam’s supply box.
11. Awards. All participants will be recognized and receive a participation gift, the top 3 teams in each categorywill be receive awards.
12. Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations mustcontact the County Office or District Extension Office at least two weeks before the competition.
34
Updated July 2020
Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted:
Gadget of the Year:Teams may have the following kitchen gadget in their box for the 2020-21 Contest Year:
Spiralizer (manual only)
Beverage glass
Bowls Dip Size (1) Mixing (2) Serving (1)
Calculator
Can Opener
Cookie sheet
Colander
Cutting Boards (3)
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 (4)
Liquid measuring cup (2 cup size)
Measuring spoons (1 set)
Non-stick cooking spray
Note cards (1 package - no larger than 5 X 7)
Paper towels (1 roll)
Pancake turner
Pencils (no limit)
Plastic box and trash bag for dirty equipment
Pot with lid (Intermediates only)
Potato masher
Potato peeler
Sanitizing wipes (1 container) or bleach solution spray *recipes available at: https://agrilifetoday.tamu.edu/2020/03/25/texas-am-experts-offer-covid-19-clean-ing-disinfection-guidelines/
Serving platter or plate Serving utensil
Skewers (1 set)
Skillet with lid (Intermediates only)
Spatulas (2)
Stirring spoon
Storage bags (1 box) Tongs
Two single-burner hot plates or One double- burner plate (electric only!) (Intermediates only)
Whisk
**We highly encourage intermediate teams to bring both an electric skillet & hot plates.... if you can only bring one, we suggest the hot plates.
SUPPLY BOX
35
Updated July 2020
1. General guidelines, resources and instructions will be provided priorto the start of the contest to assist teams.
2. No electronic devices or jewelry (except for medically required) isallowed in contest. This includes cell phones, smart watches, or othercommunication devices.
3. Each team will be directed to a cooking/preparation station.Contest categories will be revealed at the preparation station.
4. Each team will receive an information sheet with their contest category and a bag of ingredients for thatcategory. A list of ingredient amounts will be included. Expect to receive 4-6 ingredients to help you make yourdish.
Teams will have access to a “pantry" of additional ingredients. Each team can "purchase" 2 items to combine with your bag of ingredients to create an original recipe/dish during the contest. The “pantry” will include items commonly found in grocery stores such as produce, canned goods, crackers, dairy products, etc.
5. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area.
6. Electrical: Intermediate Teams should be prepared to choose to either use their electric skillet or their hotplates. You may not use both or alternate back & forth. At the district contests there may be samecategories that will not be allowed to use heat. Juniors are only allowed to have an electric skillet in theirbox (no hot plates)
7. Preparation:Each team will create an entire dish/recipe (not a full meal) using the provided ingredients and pantry items.Dishes/recipes created should include two or more servings. Teams should present the entire dish/recipe tothe judges and communicate during their presentation what an individual serving size should be. Teams willbe responsible for determining the number of servings their dish provides. Teams should not create side ormultiple dishes with their ingredients/grocery store items.
a. Teams are challenged to be creative and develop an original recipe with the ingredients provided.
b. Teams will determine the exact amount of each ingredient used based on their original recipe. You do nothave to use all of everything given to you, but you must use at least a little of every ingredient given toyou.
c. The ingredients and/or pantry items selected can be used to garnish the dish.
D1 4-H FOOD CHALLENGE RULES OF PLAY
NEW
36
Updated July 2020
d. Note cards may be used to write down the recipe that the team creates, along with notes related tonutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps,cooking time, temperature, etc.
8. Food and Equipment Safety: A safe and sanitary working environment must be maintained during thecontest. Each station will have food and kitchen safety resources. Teams should follow the steps listed toensure proper food and equipment safety is followed. Judges will be scoring teams on food and equipmentsafety during the preparation phase of the contest. Teams should also discuss safety steps used during thepresentation phase of the contest.
Gloves: Gloves do not have to be worn throughout the contest; however, proper hand sanitizing techniqueswill be required and expected throughout the contest. If the participants decide to wear gloves, they mustbe changed between handling raw meats/seafood; handling cooked items; and ready to eat items or rawvegetables to prevent cross contamination. Hand sanitizer should be used during the preparation phase ofthe contest to further prevent cross contamination.
Hair Restraint: Each team member must wear a hat, hair net and/or other type of hair restraint during thefood preparation part of the competition. Examples of acceptable hair restraints include hairnets, bandanawith hair completed pulled back, Chef hat with hair restrained inside, or cap with hair completely tuckedinside.
9. Nutrition: Each team should highlight key nutrients in their dish and their functions during theirpresentation.
10. Presentation: Following the preparation phase of the contest, each team will give a 5-minute presentation toa panel of judges. A majority of team members should participate in the presentation.To earn maximum points, teams must use the 5 minute presentation to address the following areas of thepresentation scorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, Safety Concerns,and Serving Size.At the end of 5 minutes, time will be called – additional time will not be allowed. Judges will NOT ask anyquestions.Please note: Once the 40 minutes of preparation time expires, team members may no longer communicatewith each other. Team members may study their notes individually.
11. Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minutepreparation allotment.
12. Finished Dishes: Finished dishes MAY NOT leave the preparation/judging areas. Dishes must be discardedafter teams complete the judging process to ensure teams in following heats do not see what ingredients areavailable to gain an advantage.
NEW
37
4-H FOOD CHALLENGE SCORECARD - PRESENTATION
Team Presentation Comments Points ScoreKnowledge of MyPlate:
Serving sizes and examples of each group in MyPlate 4
Told how MyPlate represented in dish prepared 3
Nutrition Knowledge:
Knows key nutrition in prepared dish 6
Function of nutrients 5
Healthy substitutions 4
Food Preparation:
Explained key steps in how dish was prepared 4
Explained function of ingredients in dish 4
Safety Concerns and Practices:
Explained food safety according to Fight BAC 5
Serving Size Information:Demonstrated knowledge of serving size for prepared dish 4
Food Appearance/Quality:
Food is appealing and appetizing 3
Appeared to be cooked properly 2
Attractive and appropriate garnish 3
Creativity:
Used ingredients in a creative way 5
Incorporated pantry items into dish or garnish 3
Effectiveness of Communication:
Displayed effective communication skills 6
Poise and personal appearance 4
Additional Comments:
Total Points (65)
Team Name: Team #:Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
Updated July 202038
4-H FOOD CHALLENGE SCORECARD - PREPARATION
Team Observation Comments Points ScoreTeamwork:
Effective use of communication among team members 2
Each team member played a key role in the preparation phase, whether cooking or preparing presentation
3
Safety concerns and practices:
Exhibited knowledge of how to use equipment safely (heat, utensils, sharps, etc.) 3
Handled ingredients appropriately to avoid cross contamination 3
Personal Hygiene (hair, nails, jewelry, etc.) 3
Preparation:
Practiced correct cooking procedures based upon ingredients provided 3
Completed tasks efficiently and in a logical order 2
Management:
Used workspace efficiently 2
Effective use of time 2
Preparation table was clean at the conclusion of the preparation period 2
Additional Comments: (based on observation)
Total Points (25)
Team Name: Team #:Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
Updated July 202039
Updated July 2020
This symbol denotes a new or modified rule for 2020-2021. Read closely!
• Provide opportunities for participants to exhibit their knowledge and skill when preparingand presenting a dish
• Provide opportunities for participants to learn from other team members• Promote teamwork• Give participants opportunities for public speaking• Provide leadership opportunities
Food Categories & Preparation. Teams will be randomly assigned to a category, which will not be announced until the day of the contest. There will be four food categories in each age division:
• APPETIZER
• MAIN DISH
• SIDE DISH
• HEALTHY DESSERT
D1 4-H SENIOR Food Challenge GuidelinesOBJECTIVES
REALIGNED CATEGORIES FOR 2020-2021
NEW
Date: October 21, 2020Check-in Time: Begins at 7:30 a.m. *Please do not show up prior Orientation Time: 8:00 a.m.Contest Time: 8:15 a.m.Location: Rex Baxter Building at Tri State Fairgrounds Registration: $10 contest fee DUE ON 4-H ONLINE BY OCTOBER 15
Food Challenge resources can be found here: https://texas4-h.tamu.edu/projects/food-nutrition/
40
bailee.wright
Highlight
bailee.wright
Highlight
Updated July 2020
1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Developmentcounty program and actively participating in the Food and Nutrition project.
2. Age. Age divisions are determined by a participant’s age/grade as of August 31 of the current 4-H year. See
the Texas 4-H Rules and Guidelines for specific age requirements.
Senior Division: Grades 9-12
3. Teams per COUNTY. Each count may bring an unlimited number of senior teams to the D1 FoodChallenge. 1st place teams in each category will advance to the state contests in College Station at Texas 4-HRoundup.
4. Members per team. Each team will have at least three and a maximum of four members. Teams may notinclude members in different age divisions.
5. Substitution of team members. Substitution of team members should be made only if necessary. Only thesame 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 Challenge to be eligible, and 50% of the original teammust still be intact.
7. Food Categories & Preparation. There will be four food categories in each age division: Appetizer, MainDish, Side Dish, and Healthy Dessert. Teams will be randomly assigned to a category, which will not beannounced until the day of the contest.
Preparation: Each team will create an entire dish/recipe (not a full meal) using the provided key ingredientand grocery store items. Dishes/recipes created should include two or more servings. Teams should presentthe entire dish/ recipe to the judges and communicate during their presentation what an individual servingsize should be. Teams will be responsible for determining the number of servings their dish provides. Teamsshould not create side or multiple dishes with their ingredients/grocery store items
8. Attire. Each team will have the option of wearing coordinated clothing or aprons. Each team member is required to wear closed toe shoes and a hair restraint.
9. Resource materials provided at contest. Resource materials will be provided for each team at the contest.These include MyPlate Mini-Poster, Fight Bac - Fight Food Borne Bacteria Brochure, Know YourNutrients, and Food Safety Fact Sheet. No other resource materials will be allowed. Teams may not usetheir personal copies of the resources during the contest.
PARTICIPANT RULES for DISTRICT 1 FOOD CHALLENGE CONTEST
NEW
41
Updated July 2020
10. Supply box. Each team must supply their own equipment for the challenge. Teams may bring only thesupplies listed in the supply box section. Supply boxes may be checked by contest officials as teams checkin for the contest using a standard or randomized process. Any extra equipment will be removed from theteam’s supply box.
Each team may include in their equipment box the following “pantry” ingredients which they may use when preparing their dish if desired. There is no requirement to use these items, nor is it mandatory that teams include these in their supply box. *We strongly encourage you to bring these items in your box• Salt• Pepper• Oil (16 oz)• 1 jar chicken bouillon• 1 medium onion• 2 (14 oz) cans vegetables and/or fruit - team choice• Rice (white or brown) or pasta (16 oz) –team choice
11. Awards. All participants will be recognized and receive a participation gift, the top 3 teams in each categorywill be receive awards.
12. Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations must
contact the County Office or District Extension Office at least two weeks before the competition.
NEW
42
Updated July 2020
Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted:
Gadget of the Year:Teams may have the following kitchen gadget in their box for the 2020-21 Contest Year:
Spiralizer (manual only)
Beverage glass
Bowls Dip Size (1) Mixing (2) Serving (1)
Calculator
Can Opener
Cookie sheet
Colander
Cutting Boards (3)
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 (4)
Liquid measuring cup (2 cup size)
Measuring spoons (1 set)
Non-stick cooking spray
Note cards (1 package - no larger than 5 X 7)
Paper towels (1 roll)
Pancake turner
Pencils (no limit)
Plastic box and trash bag for dirty equipment
Pot with lid
Potato masher
Potato peeler
Sanitizing wipes (1 container) or bleach solution spray *recipes available at: https://agrilifetoday.tamu.edu/2020/03/25/texas-am-experts-offer-covid-19-clean-ing-disinfection-guidelines/
Serving platter or plate
Serving utensil
Skewers (1 set)
Skillet with lid
Spatulas (2)
Stirring spoon
Storage bags (1 box)
Tongs
Two single-burner hot plates or One double- burner plate (electric only!)
Whisk
SUPPLY BOX
NEWPantry Items
Salt
Pepper
Oil (16 oz)
1 jar chicken bouillon
1 medium onion
2 (14 oz) cans vegetables and/or fruit
(team choice)
Rice (white or brown)or pasta (16 oz)
(team choice)
43
Updated July 2020
1. General guidelines, resources and instructions will be provided priorto the start of the contest to assist teams.
2. No electronic devices or jewelry (except for medically required) isallowed in contest. This includes cell phones, smart watches, or othercommunication devices.
3. Each team will be directed to a cooking/preparation station.Contest categories will be revealed at the preparation station.
4. Each team will receive an information sheet with their contest category and “key” ingredient for that category(no ingredient amounts, recipe, or instructions will be provided at the station). The “key” ingredient will berepresentative of one of the following categories: Appetizer, Main Dish, Side Dish, Healthy Dessert.
Teams will have access to a “grocery store” of additional ingredients which can be “purchased” and combinedwith the team’s “key” ingredient to create an original recipe/dish during the contest. The “grocery store” willinclude items commonly found in grocery stores such as produce, canned goods, crackers, dairy products,etc.
Teams must “purchase” at least two additional items from the “grocery store”. Teams will receive a pricingsheet for “grocery store” items at their station. “Grocery Store” items will be “purchased” using a pricingsystem and “contest currency.” This will enable teams to analyze the cost of their entire dish and individualserving. The currency system will be explained prior to the contest. Teams may not exceed the provided“contest currency” or trade “currency” or grocery store items with other teams. Teams will be given $5 tospend at the "grocery store," items will be priced by $0.50, $1.00, and $2.00.
5. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area.
6. Electrical: Teams should be prepared to choose to either use their electric skillet or their hot plates. You maynot use both or alternate back & forth. At the district contests there may be some categories that will notbe allowed to use heat.
7. Preparation:Each team will create an entire dish/recipe (not a full meal) using the provided key ingredient and grocerystore items. Dishes/recipes created should include two or more servings. Teams should present the entiredish/recipe to the judges and communicate during their presentation what an individual serving size shouldbe. Teams will be responsible for determining the number of servings their dish provides. Teams should notcreate side or multiple dishes with their ingredients/grocery store items.
a. Teams are challenged to be creative and develop an original recipe with the ingredients provided.
b. Teams will determine the exact amount of each ingredient used based on their original recipe.
c. The key ingredient and/or grocery store ingredients selected can be used to garnish the dish.
D1 4-H FOOD CHALLENGE RULES OF PLAY
NEW
44
Updated July 2020
d. Note cards may be used to write down the recipe that the team creates, along with notes related tonutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps,cooking time, temperature, etc.
8. Food and Equipment Safety: A safe and sanitary working environment must be maintained during thecontest. Each station will have food and kitchen safety resources. Teams should follow the steps listed toensure proper food and equipment safety is followed. Judges will be scoring teams on food and equipmentsafety during the preparation phase of the contest. Teams should also discuss safety steps used during thepresentation phase of the contest.
Gloves: Gloves do not have to be worn throughout the contest; however, proper hand sanitizing techniqueswill be required and expected throughout the contest. If the participants decide to wear gloves, they mustbe changed between handling raw meats/seafood; handling cooked items; and ready to eat items or rawvegetables to prevent cross contamination. Hand sanitizer should be used during the preparation phase ofthe contest to further prevent cross contamination.
Hair Restraint: Each team member must wear a hat, hair net and/or other type of hair restraint during thefood preparation part of the competition. Examples of acceptable hair restraints include hairnets, bandanawith hair completed pulled back, Chef hat with hair restrained inside, or cap with hair completely tuckedinside.
9. Nutrition: Each team should highlight key nutrients in their dish and their functions during theirpresentation.
10. Cost analysis: Price(s) of the key ingredient and grocery store items will be provided to teams. Teams willcalculate the price of the dish based on the amount of ingredients used. Teams should calculate the cost ofthe total recipe, as well as the price per serving. Teams will determine the number of servings for their recipe.
11. Presentation: Following the preparation phase of the contest, each team will give a 5-minute presentation toa panel of judges. A majority of team members should participate in the presentation.To earn maximum points, teams must use the 5 minute presentation to address the following areas of thepresentation scorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, Safety Concerns,and Serving Size.At the end of 5 minutes, time will be called – additional time will not be allowed. Judges will be allowed 3minutes to ask questions. Judges will not ask questions related to what teams should have covered duringthe presentation. Judges questions will be related to general nutrition, health, chronic disease prevention orothers relevant to food and nutrition.Please note: Once the 40 minutes of preparation time expires, team members may no longer communicatewith each other. Team members may study their notes individually.
12. Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minutepreparation allotment.
13. Finished Dishes: Finished dishes MAY NOT leave the preparation/judging areas. Dishes must be discardedafter teams complete the judging process to ensure teams in following heats do not see what ingredients areavailable to gain an advantage.
NEW
45
4-H FOOD CHALLENGE SCORECARD - PRESENTATION
Team Presentation Comments Points ScoreKnowledge of MyPlate:
Serving sizes and examples of each group in MyPlate 4
Told how MyPlate represented in dish prepared 3
Team shared healthy lifestyle choices based on dietary guidelines 2
Nutrition Knowledge:
Knows key nutrition in prepared dish 6
Function of nutrients 5
Healthy substitutions 4
Food Preparation:
Explained key steps in how dish was prepared 4
Explained function of ingredients in dish 4
Safety Concerns and Practices:
Explained food safety according to Fight BAC 5
Serving Size Information:Demonstrated knowledge of serving size for prepared dish 4
Shared estimated cost of the prepared dish and individual serving 2
Food Appearance/Quality:
Food is appealing and appetizing 3
Appeared to be cooked properly 2
Attractive and appropriate garnish 3
Creativity:
Used ingredients in a creative way 5
Incorporated grocery store items into dish or garnish 3
Effectiveness of Communication:
Displayed effective communication skills 6
Poise and personal appearance 4
Questions:
Accurately and appropriately answered questions 6
Additional Comments:
Total Points (75)
Team Name: Team #:Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
Updated July 2020
46
4-H FOOD CHALLENGE SCORECARD - PREPARATION
Team Observation Comments Points ScoreTeamwork:
Effective use of communication among team members 2
Each team member played a key role in the preparation phase, whether cooking or preparing presentation
3
Safety concerns and practices:
Exhibited knowledge of how to use equipment safely (heat, utensils, sharps, etc.) 3
Handled ingredients appropriately to avoid cross contamination 3
Personal Hygiene (hair, nails, jewelry, etc.) 3
Preparation:
Practiced correct cooking procedures based upon ingredients provided 3
Completed tasks efficiently and in a logical order 2
Management:
Used workspace efficiently 2
Effective use of time 2
Preparation table was clean at the conclusion of the preparation period 2
Additional Comments: (based on observation)
Total Points (25)
Team Name: Team #:Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
Updated July 202047
Panhandle District 1
4-H would like to thank Capital Farm
Credit for their
continued support of
the 4-H program.
