El Paso County Contest Rocky Mountain Classical Academy, 4620 Antelope Ridge Drive, April 28 th, 2018 Check-in begins at 8:30, Competition at 9:00
|
|
- Bryce Goodman
- 5 years ago
- Views:
Transcription
1 El Paso County Contest Rocky Mountain Classical Academy, 4620 Antelope Ridge Drive, April 28 th, 2018 Check-in begins at 8:30, Competition at 9:00 County Contest Basic Rules: Registrations may be mailed to David McIntosh, 724 Sahwatch St., C.S., CO 80903, or dropped off to the County Extension Office. Registration must be received by 5pm Monday, April 16, Any questions concerning the registration form or contest can be directed to: **One form can be used for multiple events. Please only post One Entry per team or group event; register under the oldest member of the group. Make sure that all fields are filled in, including Title, Group Members, etc. Ribbons based on the Danish Ribbon system (blue, red, white) will be given to all other entries. 4-H age: As of Dec. 31, 2017: Juniors 8-10, Intermediates 11-13, Seniors Cloverbuds are encouraged to participate and all will be given participation ribbons. Cloverbuds are youth ages 5-7. (By Dec. 31, 2017) Team/Ensembles/Groups must compete in the age group of the oldest member. Awards will be given the day of the contest. Top blue awards may go on to compete at the State level (for Officially enrolled 4-H youth members). **Not all contests have a State competition. An entry form must be turned in for each person. That includes All the events that a particular person is doing. -IF you are Only participating in a Group or Team; Only one entry is needed. That entry should be submitted in the oldest member s name. (Payment for all Group members should accompany that form.) -IF an individual is also doing a separate event, there needs to be an individual entry. (Payment should be submitted with the individual). **IF, this is the case. The Group Entry should indicate that the individual is paying for their entry as an individual.
2 PUBLIC PRESENTATION RULES Demonstrations/Illustrated Talks Presentation must be associated with a 4-H project being taken, or a general 4-H principle. Showboards, Flip Charts or Power Point may be used. **Note: Please make arrangements for your technology needs AHEAD of time to ensure a computer and projector are available. ** Time Limit: 10 minutes. 5 minutes allowed for set up and take down. If a Live Animal is used in Demonstration, cleanup is responsibility of presenter. Please note on entry form if animal is being used. (note: horse demonstrations will be judged with other demonstrations) Prepared Speech Intermediates and Seniors Only Speech may be on any topic relative to today s youth but must relate to 4-H in some way. Time Limit: 6-8 minutes. Two points will be deducted for each 30 seconds over or under the time limit. Contestants may use notes, however excessive use may be counted against the contestant. Impromptu Speech Contestants will draw 3 topics from an envelope and will be given 1 minute to choose the topic they will speak on. Contestants will then be given 10 minutes to organize their thoughts. A 5x7 blank note card will be supplied to the contestant. Time Limit: 3-5 minutes. Competitor will be introduced. Warning will be given at the 2 min, 1 min, and 30 sec. Two points will be deducted for each 30 seconds over or under the time limit. Interpretive Reading Contestants deliver a rendition of a piece of pre-written material. The material should be a selection from a book, poem, story, etc. and should be 4-H appropriate. Contestants may use notes or read from a book. Older members (11-18) are encouraged to speak from memory. Costumes and small props can be used, but they need to be simple and minimal. All members must have an introduction in which they give their name, the title and author of the reading(s) and why they chose the reading i.e. the significance of the reading to them. Time limit: Seniors 6-8 minutes, Intermediates 4-6 minutes, Juniors 3 minutes. Two points will be deducted from Seniors and Intermediates scores for each 30 seconds over or under the time limit. Theatrical Arts Copy of Script must accompany you and be given the judge. Must be memorized and must provide own props. Skits-Time Limit: 10 Minutes One Act Plays Time Limit: 20 Minutes
3 Master/Mistress of Ceremonies Will be asked to announce competitors Have filler for all down time between acts Keep competition flowing, be looking at the schedule to ensure you know what is coming next Note: qualification will be in different competition rooms Performing Arts Rules MUSICAL DIVISION/VOCAL Time Limit: 6 minutes. Number need not be memorized. Copies of your music must be given to the judge and must include music and lyrics. If using a tape or accompaniment, no voice in background. MUSICAL DIVISION/INSTRUMENTAL Time Limit: 6 minutes. Bands 10 minutes. Number may or may not be memorized. Copies of your music must be given to the judge. The Instrumental Division has been divided into the following categories: Keyboard/piano, String, Woodwinds, Brass, Percussion, Instrumental Choir, and Orchestra MUSICAL DIVISION/DANCE Time limit: 4 minutes. Floor routines must have at least five gymnastics tricks to music. Modern may not have more than four gymnastic tricks. Western may not be clogging. Baker s Day Open to all 4-H members, Special 4-H Program Participants, and Adults (Participants limited to 5 entries.) 1. All food items must be displayed on disposable containers and contestant s name MUST be on the container. 2. NO RAW EGGS OR MEAT PRODUCTS! 3. Items must be food safe and not require refrigeration. 4. Each entry must include the recipe with the member s name, age, club and category. Adults do not need age or club. (see registration form for categories) 5. For Cookies, Snacks, Brownies, Candy and Muffins place 4-6 items on the plate, depending on size 6. Grand prize awarded to the Baker of the Day in each age group, except Cloverbuds. The baker with the highest point total will be named Baker of the Day. The Baker of the Day will be based on Category Champ and blue award (2pts), Res Champ and red award(1 pt) Note: Baked goods will be available for purchase.
4 Creative Cooks CREATIVE COOKS Criteria-Contestant/Team will: 1. Plan a menu for a meal (for example, breakfast, brunch, lunch, dinner, birthday party, etc.) 2. Create a table or serving display around a theme, occasion, or activity and your meal. a. The display must include and involve the following: Fit into the allowed 48 square for a display area. All props must fit within the designated space. b. Contestant(s) provides a card table if needed; must fit within 48 square. c. One place setting appropriate for the meal planned d. A menu displayed on any stiff medium (foam board, tile, chalk board, frame or artificial, d, etc) detailing the entire menu (no larger than 8-1/2 x11 ). It is helpful if the menu can stand alone.5 e. Centerpiece. No food, real or artificial, will be used as a centerpiece or part of a center f. Appropriate serving dishes and utensils 3. Prepare, bring and display one serving of a food item from the menu. This display will show how you would serve this dish, including garnishes, etc. Guidelines: a. No commercially prepared food is accepted. b. Juniors and intermediates should not prepare deep fat fried foods due to safety concerns. c. Display the food prepared on the proper plate or bowl on your table setting. d. Adults cannot help contestant(s) do prep work in the contest kitchen or set up the display. To do so my disqualify the member from the contest or forfeit all awards. They may help transport heavy or breakable items, boxes, etc. as needed. e. Use of garnish is encouraged. f. Cook, bake, prep food at home as much as possible. 4. Present your display and food item to a judge. Judge will briefly interview participants regarding exhibits, and what they have learned in preparing the exhibit. 5. Serve your prepared food item to the judge Guidelines: a. Use a separate sample for your food kept at the display table. Do not use your displayed serving for the judge s sample. b. Serve the judges sample using disposable dishes and utensils. Do not use any food, dishes or utensils from your display. c. Use disposable plastic gloves if hands are going to touch the food while serving the judge. d. Do not use plastic gloves throughout your set up and judging process. They do not remain sanitary very long. e. Knowledge f. show to the judge if requested 6. Judging will be based on: a. Exhibitor well groomed; understands meal planning b. Menu-balanced for flavor, color, texture, shape and nutrition c. Prepared dish-appearance, flavor and quality d. Table Setting-attractive, suitable for meal e. Knowledge of nutrition f. Specialty Food knowledge g. Food Safety h. Creativity
5 Colorado Specialty Division Members entered in this category must use one or more of the Colorado Specialty foods listed below in their Creative Cooks exhibit. The product must be a major ingredient in the recipe to qualify for this division. Ingredients such as oil used to brown meat, as a garnish, or in a small amount in the recipe do not qualify as a major ingredient. Colorado Specialty Foods are: Anasazi Beans Onions Apples Blue Corn Cantaloupe Corn Quinoa (grain) Chile Peppers Lamb Cake Decorating (Contestants must be enrolled in the 4-H Cake Decorating Project and must present in the unit in which they are enrolled) Unit 1. EDIBLE---30 MINUTES A. Frost single-layer 8- or 9-inch round or square or 9" x 13 real cake. B. Cake may be crumb-frosted before, but base frosting must be applied as part of the contest. C. Apply design using edible materials (no tips). One fourth of the top of cake should be visible to show smooth base. D. Bottom border is required. E. Fondant may be used for decorations only on the cake. No royal icing can be used as icing or decorations. No non-edible material can be used in units 1-6. F. Bottom Base Border required. G. Clean up area. Unit 2. SINGLE LAYERED -- 1 HOUR A. Frost single-layer 8 x 9 round or square or 9 x 13 real cake for this unit. B. Decorate the real cake using a leaf tip, star tip and writing tip only. (No fondant or royal icing may be used as icing or decorations on the cake.) C. One fourth of the top of cake should be visible to show smooth base. D. Bottom Bass Border is required. E. Only edible materials may be used. No non-edible material can be used in units 1-6. F. Clean up area. Unit 3. TWO LAYERED HOUR A. Frost two-layered real cake (8 x 9 round or square). B. Cake may be crumb-frosted before, but base frosting must be applied as part of the contest. C. One fourth of the top of the cake should be visible to show smooth base. D. Decorate cake using 3-5 different types of tips. The following tips must be used: Leaf tip Writing tip Star tip E. No non-edible material can be used in units 1-6. F. No fondant or royal icing may be used. G. Figure piping is required. H. Side border is required. I. Bottom Base Border is required. J. Clean up area.
6 Unit CHARACTER CAKES ---1 HOUR A. One decorated character real cake (an entire cake which resembles the shape of a character or object made without cutting, other than a classic square, round, oblong, heart, hexagon, oval or petal cake shape). Threedimensional cakes are acceptable. B. Cake may be crumb frosted before contest. C. Decorate cake using primarily the star tip or other tips appropriate to the design. No non-edible material can be used. D. Bottom Base Border is required. E. Clean up area. Unit 5. CUPCAKES---1 HOUR Choose one of the following categories: Themed Cupcakes or Stacked Cupcakes or Character Cupcakes THEMED CUPCAKES A. Decorate a minimum of 3 and a maximum of 6 regular size (2 ¾ inches) cupcakes in liners using frosting and edible materials. B. Fondant and royal icing can be used only for decorations. C. Cupcakes should be of a similar design or theme (themed cupcakes mean that there is a central idea between all the cupcakes; for example: animal theme, flower theme, Disney characters, cupcakes do not have to be all the same.) D. No non-edible materials can be used in Units 1-6. E. Cupcakes can be displayed in a 6-cup muffin tin or in foil liners on sturdy paper/plastic plate. F. Clean up area. STACKED CUPCAKES A. Decorate a minimum of 4 and a maximum of 8 cupcakes creating one design or theme where cupcakes are stacked on top of each other and decorated using frosting and edible materials. (Experiment with using mini cupcakes and regular sized cupcakes when stacking) Non-visible supports can be used to hold stacked cupcakes. B. Fondant and royal icing can be used only for decorations. C. Cupcakes (at least 2 and not more than 4 stacked cupcakes should be securely (secure with frosting) on a display board. D. No non-edible material can be used in Units 1-6. E. Clean up area. CHARACTER CUPCAKES A. Decorate and develop a character or design using multiple cupcakes. Character Cupcakes are multiple individually decorated cupcakes that come together to create the character, (for example: cupcakes that create an alligator or scarecrow etc.) B. Decorate using frosting and edible materials. C. Fondant and royal icing can be used only for decorations. No non-edible materials. D. Cupcake character must be displayed on one cake board with a maximum size of 9 x13. E. Clean up area.
7 Unit 8. FONDANT----1 HOUR A. Decorate one two-layered cake or cake form, 8, 9 or 10-inches round or square. B. Cake can be prepared for fondant. C. Cake must be covered in fondant as part of the contest. D. Decorated using skills learned from Units 3-7 and fondant and gum paste decorations. E. Bottom Base Border is required. F. Clean up area.
Arapahoe County 4-H Cake Decorating Contest
Arapahoe County 4-H Cake Decorating Contest Friday, April 21, 2017 Englewood High School Time Schedule TENTATIVE 4:30 pm- 5 pm Check-in/Set-up for all participants 5-5:30 pm Decorating and Judging for
More informationDouglas County 4-H Cake Decorating Contest
Douglas County 4-H Cake Decorating Contest Saturday, April 21, 2018 Contest set up begins at 9:00 a.m. Kirk Hall Douglas County Fairgrounds Castle Rock, CO 80104 Time Schedule 9:00 a.m. - 9:30 a.m. Check-in/Set-up
More informationMorgan County Cake Decorating Contest August 6, H Building Morgan County Fairgrounds
Morgan County Cake Decorating Contest August 6, 2018 4-H Building Morgan County Fairgrounds Time Schedule 1:00 1:30 p.m. Registration and set up for all participants 1:30 2:30 p.m. Judging of all units
More information2015 COLORADO STATE FAIR 4-H CONTEST REQUIREMENTS
2015 COLORADO STATE FAIR 4-H CONTEST REQUIREMENTS Section 8 Entry deadline will be Monday two weeks prior to State Fair *(Expect for Shooting Sports). Between August 17 through 20 late registration will
More informationSenior Food Contests
Senior Food Contests These contests, with the exception of favorite foods, 4 for 6, 8 or 10 and Quick Fix Meals are available to all senior 4-H members (10-12grade) enrolled in the food & nutrition project
More information4-H Table Setting Contest Procedures and Guidelines
444 Cherrycreek Road, Suite A Lincoln, NE 68528 402-441-7180 http://lancaster.unl.edu 4-H Table Setting Contest Procedures and Guidelines The Table Setting Contest is open to all 4-H members ages 8 18
More informationDISTRICT 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.
More informationFOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS
FOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS Participants may enter: * one Food Preparation Contest * one Individual Mini-Meal Contest &/or one Team Mini-Meal Contest * one Outdoor Cookery Contest All
More informationGENERAL FOODS GUIDELINES FOR ALL MEMBERS
GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious
More informationREGISTRATION FORM Butte County 4-H Foods Fiesta
REGISTRATION FORM Butte County 4-H Foods Fiesta November 10, 2018 Marsh Jr. High School 2253 Humboldt Rd, Chico, CA 95928 8:30 am-9:00 am Check-in 9:00 am-2:00 pm Event Entries are DUE no later than Friday,
More informationBaking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M.
Baking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M. 1. All entries must be entirely the work of the person
More information2018 Foods Department
SUPERINTENDENT: Sue King 2018 Foods Department REGISTRATION DEADLINE: June 25, 2018 On-line entry is available through our website www.ozarkempirefair.com. Registration forms are available at www.ozarkempirefair.com
More informationCULINARY ARTS. Department 300. Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25
CULINARY ARTS Department 300 Sections 100-108 Culinary Arts Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25 Entry Fee: $0.00 Co-Chair: Catherine Swafford, 415-5717 Co-Chair: Barbara Harris, 790-1305 Pre-Entry:
More information2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018
2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018 Registration deadline: August 20, 2018 South Dakota State Fairgrounds, Huron SD Amanda Stade, SDSU Extension State 4-H Events Management
More informationCAKE DECORATING Total Awards Offered: $6445+ Dept Ohio State Fair Cake Competition... Div #3401 Ohio Cake & Sweets Expo...
CAKE DECORATING Total Awards Offered: $6445+ Dept. 3400 Ohio State Fair Cake Competition... Div #3401 Ohio Cake & Sweets Expo... Div #3402 Entry Deadline: June 20 Delivery: July 20 (11a-5p) and July 21
More informationFood Fiesta. Registration Guide
Food Fiesta Registration Guide Adapted from University Of Nebraska - Lincoln Extension, 4-H Foods Judging Guide and Washington State University - Extension, publications: C1097E, C1098E, C1099E. 1/14/2015
More informationFOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS
FOOD CONTESTS GUIDELINES FOR ALL FOODS CONTESTS Participants may enter: * one Food Preparation Contest * one Individual Mini-Meal Contest &/or one Team Mini-Meal Contest * one Outdoor Cookery Contest All
More informationDEPARTMENT 106 THE BAKE SHOP Superintendent: Joan Magnusson Assistant Superintendents: Janet Torres
DEPARTMENT 106 THE BAKE SHOP Superintendent: Joan Magnusson 970-535-9515 Assistant Superintendents: Janet Torres Show Information Location: Exhibit Building, Southwest Corner Check in Time: Wednesday,
More informationFAVORITE FOODS AGE DIVISIONS
D E L A W A R E 4 - H Newsletter Date The 4-H Favorite Foods contest is a contest open to all 4-H members currently taking any foods, bread, food preservation or Exploring 4-H project. The reasons for
More informationH Food Show Combined event with Coös County Saturday, January 19, 2019 (snow date: February 2, 2019)
GRAFTON COUNTY 1930 s Nursing Home Building, 1 st Floor 3855 Dartmouth College Hwy, Box 5 N. Haverhill, NH 03774 Tel: (603)787-6944 Fax: (603) 787-2009 Ce.grafton@unh.edu 2019 4-H Food Show Combined event
More informationDepartment 15 Home Products Continued. Blue Ribbon Apple Pie Contest
Blue Ribbon Apple Pie Contest Sponsored by The Adams County Fruit Growers Association 33 Musselman Avenue, Biglerville, PA 17307 717-677-7444 Note: Entrants may NOT have won 1st place in this Blue Ribbon
More informationCAKE DECORATING. REFERENCE BOOK Wilton School Cake Decorating Reference Book and Ideas, Record Sheet 710 a-w, skills sheets for each division
CAKE DECORATING Superintendent -Kathryn Held : 337-3431 Assistant Superintendent -Kimberly Held : 714-1366 REFERENCE BOOK Wilton School Cake Decorating Reference Book and Ideas, Record Sheet 710 a-w, skills
More informationC Cake Decorating... 5 Cakes, Cakes & More Cakes... 4 Cooking Cooking Cooking
C Cake Decorating... 5 Cakes, Cakes & More Cakes... 4 Cooking 101... 3 Cooking 201... 3 Cooking 301... 3 Cooking 401... 4 F Food Preservation... 6 G General... 2 Foods, Nutrition & Food Preservation General
More informationWichita County 4-H Food Show 2015 Rules and Guidelines
Wichita County 4-H Food Show 2015 Rules and Guidelines Date: Tuesday, September 29, 2015 Location: Northwest Texas Field & Stream Gun Club (2005 Southwest Pkwy., Wichita Falls) Time: 6:00 p.m. Entry Deadline:
More information2015 SPECIAL BAKING CONTESTS INFORMATION PACKET
2015 SPECIAL BAKING CONTESTS INFORMATION PACKET ACTION NEEDED! 1. Give this Information Packet to your Baking Contest Coordinator. 2. Return the attached Intent To Participate Form by February 15, 2015
More informationDEPARTMENT H AND FFA FOODS AND NUTRITION SECTION A BAKED GOODS
DEPARTMENT 115 4-H AND FFA FOODS AND NUTRITION SECTION A BAKED GOODS Baked products must be completely baked to qualify for entry. Each item must have been prepared by a 4-H or FFA member who is enrolled
More informationDepartment I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH
Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Adult Superintendent: Brenda Biscaino, 575-639-1309 biscainob@gmail.com Youth Superintendent: Sharon White, 575-642-6319
More informationDEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920)
DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) 336-1249 JoAnn VandenAvond (920) 468-4069 Entries Due: July 15 th Arrival: Tuesday, 1:30 5:30 p.m. Judging (Face-to-face):
More informationBlack Hawk: 4-H Table Setting Challenge
Black Hawk: 4-H Table Setting Challenge Iowa Sta te Univ e rsi ty Table Setting Contest Info Why should you participate in the Table Setting Challenge? You can have fun learning how to: Express originality
More informationHighlands Youth Citrus Project 2018 Rules & Regulations
Highlands Youth Citrus Project 2018 Rules & Regulations Table of Contents Eligibility Page 1 General Project Specifications Page 1 & 2 Citrus Tree Specifications Page 3 Ribbon Premiums Page 4 Mandatory
More informationDIVISION A Grades 3-5 Food Preparation
DEPT. 125- JR. FOODS AND NUTRITION Superintendent - Ann Pauli FOOD/FOOD PRESERVATION JUDGING: Tuesday, 1:00pm - 4:30pm & 5:00pm - 7:00pm (Judges break from 4:30-5:00pm) CAKE DECORATING JUDGING: Monday,
More informationTHE MILL amphitheater s Sixth-Year Anniversary Saturday, May 14, pm 9pm CUPCAKE CHALLENGE 4p-7p Anniversary Concert 7p-9p. ENTRY FORM Your Name
THE MILL amphitheater s Sixth-Year Anniversary Saturday, May 14, 2016 4pm 9pm CUPCAKE CHALLENGE 4p-7p Anniversary Concert 7p-9p ENTRY FORM Your Name Business Name (if applicable) Mailing Address City State
More informationADULT CONTESTS & SPECIAL COMPETITIONS ENTRY GUIDE I Spy Summer!
1 ADULT CONTESTS & SPECIAL COMPETITIONS ENTRY GUIDE I Spy Summer! Each exhibitor will receive one 2019 Alameda County Fair admission ticket at time of entry delivery For Questions, please contact: entries@alamedacountyfair.com
More informationDEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920)
DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) 336-1249 JoAnn VandenAvond (920) 468-4069 Entries Due: July 15 th Arrival: Tuesday, 1:30 5:30 p.m. Judging (Face-to-face):
More informationCREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.
Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and
More informationDEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION
DEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION Supt. Julie Busch FOOD PRESERVATION A. All exhibits will be judged face-to-face, Monday of Fair, from noon to 7 p.m. with a break at 3:30 p.m. The Youth Building
More informationSWEET DELICACIES Superintendent: Rita Jones Refer to Home Arts General Rules
SWEET DELICACIES Superintendent: Rita Jones 575-760-0879 Refer to Home Arts General Rules ADULT FANCY CAKE A Fancy Cake is not a decorated cake as in piped icing decorations, etc. A Fancy Cake is a special
More informationOPEN CULINARY ART - OCA
OPEN CULINARY ART - OCA Superintendent: Entry Supervisor: Entry Fees: Online Deadline: Office Deadline: Receiving: Location: Release: Credential Policy: Holley Kraydie 480-206-1862 hkraydie@gmail.com MaryEllen
More informationSkillsUSA Florida Regional/State Contest. Wedding Cake Design
SkillsUSA Florida 2019 Regional/State Contest Wedding Cake Design Wedding Cake Design Florida Only Contest: This contest does not advance to the National level. Purpose To evaluate each contestant s preparation
More informationSUGAR ART DEPARTMENT SA
SUGAR ART DEPARTMENT SA SUPERINTENDENT: SHARON HOGE (C)208-680-6781 AUGUST/SEPTEMBER 2018 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 12 th 13 th 14 th 15 th 16 th 17 th 18 th MYSTERY BRIDAL
More informationDepartment I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH
Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Adult Superintendent: Karim Martinez, 575-525-6649 karmarti@nmsu.edu Youth Superintendent: Sharon White, 575-642-6319;
More information1826 W. McDowell Road, Phoenix, AZ
OPEN CULINARY ART - OCA Superintendent: Entry Supervisor: Entry Fees: Online Deadline: Office Deadline: Receiving: Location: Release: Credential Policy: Holley Kraydie 480-206-1862 hkraydie@gmail.com MaryEllen
More information2016 Uvalde County 4-H Food Show. Saturday, November 7, :00 pm Southwest Texas Junior College Matthew Student Center
2016 Uvalde County 4-H Food Show Perfect Saturday, November 7, 2015 2:00 pm Southwest Texas Junior College Matthew Student Center Entry Form will be due by Friday, October 23, 2014 Please email to molly.flores@ag.tamu.edu
More informationDEPT JR. FOODS AND NUTRITION
DEPT. 125- JR. FOODS AND NUTRITION Superintendent- Ann Pauli FOOD/FOOD PRESERVATION JUDGING: Tuesday, 12:30-4:30 p.m. & 5:00 p.m. - 7:00 p.m. (Judge s break from 4:30-5:00 p.m.) CAKE DECORATING JUDGING:
More informationCake Decorating NYS (NY only)
Cake Decorating NYS (NY only) PURPOSE To evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in the advanced art of Cake Decorating,
More informationPalo Pinto County 4-H Food Show 2016 Rules and Guidelines
Palo Pinto County 4-H Food Show 2016 Rules and Guidelines Date: Sunday, October 23, 2016 Location: Palo Pinto County Extension Office Time: 2:00 p.m. Entry Deadline: Friday, October 14, 2016 The Palo Pinto
More informationDEPARTMENT 20 OPEN CLASS FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) Pre-registration is mandatory: Register Here!
DEPARTMENT 20 OPEN FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) 627-1222 Pre-registration is mandatory: Register Here! 1. Before entering, refer to General Information. Late entries
More informationADULT BAKED GOODS & CONFECTIONS
ADULT BAKED GOODS & CONFECTIONS Karen Toews (661) 718-1443, Chairperson Don t miss our Baking & Cooking Daily Challenge! Entries Close: July 7 th, 2018 5pm Entry Fee: $2.00 per entry per class Limit: Two
More informationDEPARTMENT: C CULINARY
DEPARTMENT: C CULINARY Superintendent: Mrs. Brenda McGregor 845-754-7229 Assistant Superintendent: Jessica Moscatello Department Rules: 1.) All Entries forms must be received by 4:00 p.m. on Monday July
More informationFAVORITE FOOD SHOW... HOW IT WORKS
FAVORITE FOOD SHOW... HOW IT WORKS THE MENU Plan a menu for an indoor or outdoor meal. Try to have variety in color, shape, texture and temperature. Also, be sure it is a well balanced meal nutritionally.
More informationIA. 10:00 A.M. - #74 & 10:00 A.M. - #73 & 1:30 P.M. - #76, 77, 10:00 A.M. - #73 & 10:00 A.M.
CULINARY DEPARTMENT Premium Contributed by Mississippi Valley Fair...$2,432.75.00 Superintendents: Pat Taylor, Davenport, IA., Sharon Williams, Davenport, IA. Asst. Superintendents.: Rita Hoeksema, Davenport,
More informationBreakdown of the Foods and Nutrition Curriculum (2018)
Breakdown of the Foods and Nutrition Curriculum (2018) If you were enrolled in SIX EASY BITES, choose COOKING 101! Cooking 101 focuses on MyPlate, safe food preparation skills, and basic beginning baking
More informationDEPT. 015 BAKED AND CANNED GOODS OPEN CLASS
DEPT. 015 BAKED AND CANNED GOODS OPEN CLASS Entry fee: None unless exhibitor s total number of items from all Departments exceeds 10 (see Entry Form for fee schedule). Registration Deadline: July 15 Entries
More informationCake Decorating is an individual event that allows a student to express their creativity while displaying their cake decorating skills.
CAKE DECORATING NY STATE INDIVIDUAL EVENT 11-1 -1 st year of Competition Page 1 of 6 Cake Decorating is an individual event that allows a student to express their creativity while displaying their cake
More informationFOODS/FOOD PRESERVATION
FOODS/FOOD PRESERVATION State Fair Entries: One per grade level for foods and food preservation References: 4-H-1032 Fantastic Foods, Level A 4-H-1033 Fantastic Foods, Level B 4-H-1034 Fantastic Foods,
More informationGeorgia Living Program 1 CULINARY ALL DIVISIONS OF THE CULINARY DEPARTMENT WILL BE IN THE MILLER-MURPHY-HOWARD BUILDING.
Georgia Living Program 1 CULINARY ALL DIVISIONS OF THE CULINARY DEPARTMENT WILL BE IN THE MILLER-MURPHY-HOWARD BUILDING. Mail entry forms to arrive by September 19 for early registration for baking. ALL
More informationNov. 5 (Sunday) Best Chocolate Fudge/Candy The Chocolate Crocodile Best Chocolate Cake Best Chocolate Cookies/Brownies
STATE FAIR OF LOUISIANA COOKING CONTEST ********************************************************************************************** November 5 - November 11, 2017 (IN THE TENT NEXT TO THE STATE FAIR
More informationDepartment K: Culinary
2018 Saratoga County Fair July 24-29 Department K Culinary 1 Department K: Culinary Superintendent: Diane Whitten, 518-885-8995 culinary@saratogacountyfair.org Entry Fee: $1 Adults, $.50 Junior per entry,
More information4-H Favorite Foods Show
NM 4-H LEADERS FORUM November 10, 2012 4-H Favorite Foods Show Shelly Hathorn, San Juan County Extension 4-H Home Economist Connie Moyers, Roosevelt Co. Extension Home Economist Why participate in the
More information2018 GRIMES 4-H FOOD SHOW RULES, FORMS & SCORECARD Grimes County 4-H Food Show Grimes County Expo Center Theme: Fresh From the Farm
2018 GRIMES 4-H FOOD SHOW RULES, FORMS & SCORECARD Grimes County 4-H Food Show Grimes County Expo Center Theme: Fresh From the Farm Contest Date: Saturday, February 10, 2018 Registration Deadline: Thursday,
More informationRULES & REGULATIONS Cake Festival Poland 2018
RULES & REGULATIONS Cake Festival Poland 2018 Cake Festival 2016 Poland Katowice - 3rd International Cake Decorating Festival in Poland will take place in SPODEK, Katowice, 23-24 October 2018. There will
More informationNovember 26 thru December 22, 2018
Join the fun this holiday season as Penn Hills Library displays gingerbread houses created by children, families, friends and individuals of all ages. November 26 thru December 22, 2018 Prizes will be
More informationDepartment E Healthy Lifestyles Foods, Nutrition & Food Preservation
Foods, Nutrition & Food Preservation 4-H Staff Contact: Cathy Raneri Premiums in the Food Division are Category 5. General Rules: A. Each food exhibit will specify the amount to be entered. B. Food entries
More informationFoods. Your project manual is divided into six "bites": Once You Swallow, Money Talks, Play It Safe, Kitchen Magic, Eat It Later, and Imagine That.
Foods The "Fantastic Foods" curriculum series is designed to help youth have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions. The curriculum is designed
More informationAll food must arrive prepared, cooked and ready to be served. Remember to practice good food safety and keep hot foods hot and cold foods cold!
Strafford County 4-H Favorite Foods Festival: Incognito Ingredients! Saturday, February 03, 2018 12:00pm. - 3:00 p.m. Set up at 11:15 a.m./registration begins at 11:30 a.m. Location: Lee Congregational
More informationFavorite Food Revue Procedures and Guidelines
UNL Extension Cedar County 101 E. Centre, PO Box 368 Hartington, NE 68739 Phone: (402) 254-6821 Fax: (402) 254-7205 Email: Cedar-County@unl.edu Website: www.cedar.unl.edu Favorite Food Revue Procedures
More information2018 Scotts Bluff County Fair 4-H Fair Book
Healthy Lifestyles Only one entry per class. S F Classes only are State Fair eligible. All static exhibits must have received a purple ribbon at the county fair to advance to the State Fair Foods, Nutrition
More informationHEALTHY LIFESTYLES FOODS AND NUTRITION
HEALTHY LIFESTYLES GENERAL INSTRUCTIONS A. Members may exhibit only in the project in which enrolled. One entry per exhibitor per class. B. Labels - Each exhibit must include the recipe. Recipe may be
More informationNEW BAKING PROJECTS!
NEW BAKING PROJECTS! COOKING 101 * County Project Only not eligible for State Fair Competition. *E401901 COOKIES (any recipe, 4 on a paper plate) *E401902 MUFFINS (any recipe, 4 on a paper plate) *E401903
More informationmust Guidelines in Creating Your Table Setting Select a Theme Table Appointments
Platte County 4-H Favorite Foods Revue The Favorite Foods Revue is open to all 4-H members ages 9 18. Participants must be enrolled in a food and nutrition project and must preregister for the contest
More informationIN ADDITION TO THE RULES LISTED BELOW, PLEASE REFER TO ALL THE RULES AND REGULATIONS LISTED IN THE FRONT SECTION OF THIS BOOK.
DEPT. 125 BAKING & FOOD PRESERVATION Superintendent: Kathy Kocken OPEN DIVISION (920) 339-8557 DEPT. 225 BAKING & FOOD PRESERVATION SENIOR CITIZEN DIVISION Entries Due: Entry Arrival: Judging (Straight
More informationFOODS (Foods Preparation is baking; Foods Preservation is canning or freezing)
FOODS (Foods is baking; Foods is canning or freezing) PROJECT SUPERINTENDENT: Nancy Geringer, 770-9006 Ali Bray, 696-1356 EXHIBIT CHECK-IN:, Levels A, B, and Wednesday, July 20, 8-9 AM C (Yeast breadstick
More informationHells Canyon Mule Days 6th Annual Dutch Oven Cook-Off Wallowa County Fairgrounds Enterprise, Oregon Sunday September 8th, :00 am 3:00 pm
Hells Canyon Mule Days 6th Annual Dutch Oven Cook-Off Wallowa County Fairgrounds Enterprise, Oregon Sunday September 8th, 2013 9:00 am 3:00 pm The Hells Canyon Mule Days committee welcomes you and wishes
More information4th ANNUAL FIRE & ICE CHILI COOKOFF & CRAFT BEER FESTIVAL
4th ANNUAL FIRE & ICE CHILI COOKOFF & CRAFT BEER FESTIVAL SATURDAY, FEB 24, 2018 2780 Cabot Drive, Corona, CA 92883 OFFICIAL CHILI CONTESTANT APPLICATION FORM Name: Date: Your Chili Team Name: Team Captain
More information4-H BAKED GOODS RULES ** SEE INDIVIDUAL BAKED GOOD SCORECARD (LAST PAGE) FOR DETAILS. ** YEAST BREAD. May enter 1/2 loaf or 3 to 6 rolls, etc.
4-H BAKED GOODS RULES 1. An exhibitor may make only one entry in any class. 2. Exhibit one-half (1/2) of cut cake, leaving cut surface exposed, (1/2) loaf bread or 3 rolls, 1 jumbo/2 standard/ or 3-6 mini
More informationPalo Pinto County 4-H Food Show 2014 Rules and Guidelines
Palo Pinto County 4-H Food Show 2014 Rules and Guidelines Date: Sunday, October 5, 2014 Location: Palo Pinto County Extension Office Time: 2:00 p.m. Entry Deadline: Wednesday, October 1, 2014 The Palo
More informationFriday, March 1, :00 8:00pm UHD South Deck
Team No. Friday, March 1, 2019 4:00 8:00pm UHD South Deck Official Team Entry Form Registration deadline is Friday, February 22nd at 5pm Booths/space will be assigned based on order of applications received.
More informationCupcake Warrior Championship
Cupcake Warrior Championship INFORMATION & RULES The registration deadline for the Cupcake Warrior Championship is Friday, February 27, 2015. Skill Level: Advanced/Professional: 3+ years of experience
More information4-H Food Show Brining Texas to the Table
4-H Food Show Brining Texas to the Table The theme for the 2014-2015 Food Show is Bringing Texas to the Table. This gives you an opportunity to pick your favorite dish which features Texas ingredients.
More informationGeneral Rules Decorated Baked Goods Category
General Rules Decorated Baked Goods Category By entering this category, the Exhibitor gives permission for the Williamson County Youth Fair to publish their recipe(s) in a Williamson County Youth Fair
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote Co-Chairperson: Doris Jean Probst SECTION 1 BAKED PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote 570-748-7238 Co-Chairperson: Doris Jean Probst 570-769-6518 1. Refer to General Rules 2. All products must have been made by the exhibitor.
More informationDepartment 2: BAKED PRODUCTS & CANDY
2015 CECIL COUNTY FAIR 29 Department 2: BAKED PRODUCTS & CANDY 1. All baked goods must be made from scratch - No Box Mixes, unless noted in class. 2. Enter exhibits on sturdy paper plates, covered. Section
More informationCLASS K Culinary Adult
184 2018 - Darke County Agricultural Society CLASS K Culinary Adult Lois Bender, Secretary 105 W. Harmon Drive, Greenville, Ohio 45331 Phone: 423-1550 Open To Darke County Residents Only 1. Voting or Non
More informationDEPARTMENT 15 SPECIAL BAKING CONTESTS
DEPARTMENT 15 SPECIAL BAKING CONTESTS SECTION 2 PA PREFERRED CHOCOLATE COOKIE, BROWNIE OR BAR PA PREFERRED CHOCOLATE CAKE BLUE RIBBON APPLE PIE ANGEL FOOD CAKE, AUCTION WILL BE HELD MONDAY, AUGUST 4, AT
More informationCOMMUNITY COMPETITION YOUTH DIVISION A - AGES 3-6* DIVISION B - AGES 7-12 DIVISION C AGES 13-18
COMMUNITY COMPETITION YOUTH DIVISION A - AGES 3-6* DIVISION B - AGES 7-12 DIVISION C AGES 13-18 *BLUE RIBBON CATEGORY THIS YEAR All youth in Division A (ages 3-6) can make a cow head on a paper plate and
More information2017 Central Regional Skills Canada Competition Contest Description (Scope Document) École Secondaire Notre Dame High School Thursday, April 27, 2017
2017 Central Regional Skills Canada Competition Contest Description (Scope Document) École Secondaire Notre Dame High School Thursday, April 27, 2017 EVENT: Baking LEVEL: Secondary DURATION OF CONTEST:
More informationTABLESCAPING. Oregon State Fair Creative Living Office or
TABLESCAPING IMPORTANT DATES ENTRY AND RELEASE SCHEDULE Online Entry Deadline: 6 pm, Thursday, August 16 Set up Tables: Friday, August 17, Noon to 6 pm Saturday, August 18, 10 am to 3 pm Enter through
More informationInformation on judging criteria and how to prepare exhibits is available from the UW-Extension Learning Store:
DEPT. 25 - OPEN FOODS & NUTRITION Superintendent - Barbara Falk JUDGING: Wednesday, 9:00am Entries must be brought in between 11am 7pm on Tuesday All entries in this department must be the product of the
More informationCupcake Competition. FCS Lesson BAKING AND PASTRY ARTS
Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety
More informationFoods Department Things You Eat & Drink 2018 Open Class Exhibitors Guide
Foods Department Things You Eat & Drink 2018 Open Class Exhibitors Guide Kitsap County Parks Department 2018 Kitsap County Fair & Stampede August 22-25, 2018 10 AM - 9 PM August 26, 2018 10 AM - 7 PM Foods
More informationCENTERPIECE PRIZES. 1st Place $ nd Place $ rd Place $ Wedding Cake 1st Place $ nd Place $ rd Place $250.
CENTERPIECE PRIZES Sugar & Chocolate Combined 1st Place $2,000.00 2nd Place $1,000.00 3rd Place $750.00 4th Place $500.00 5th Place $300.00 Student 1st Place $500.00 2nd Place $300.00 3rd Place $250.00
More information2018 DISTRICT 9 4-H FOOD SHOW RULES, FORMS & SCORECARD
2018 DISTRICT 9 4-H FOOD SHOW RULES, FORMS & SCORECARD Contest Date: Friday, May 4 Registration Deadline: Wednesday, April 4 via 4-H Connect District 9 4-H Food Show paperwork will be processed Online.
More informationCake Craft. Fantasy Book Cake Show & Competition April 9, Competition Rules and General Information
9 th Annual Bristol Community College SkillsUSA Craft Fantasy Book Show & Competition April 9, 2016 2016 Competition Rules and General Information The BCC SkillsUSA Craft Show & Competition is open to
More informationAll Adult and Youth cooks must sign up through the ICS website to be recognized as official ICS members.
Adult: Cooks must be active ICS Members and at least 18 years old. Youth: Cooks must be active ICS Members 6 to 17 years of age and must prepare and cook their chili with parental supervision, but not
More information4-H CULINARY ARTS HEALTHY BOXED LUNCH (BENTO) COMPETITION
4-H CULINARY ARTS HEALTHY BOXED LUNCH (BENTO) COMPETITION The Eat4-Health grant supported by the National 4-H and United Healthcare strives to achieve project outcomes of improved dietary choices; improved
More informationFAVORITE FOODS AGE DIVISIONS
D E L A W A R E 4 - H Newsletter Date The 4-H Favorite Foods contest is a contest open to all 4-H members currently taking any foods, bread, food preservation or Exploring 4-H project. The reasons for
More informationBAKING DEPARTMENT I DIVISION II
BAKING DEPARTMENT I DIVISION II SUPERINTENDENT: ASSISTANT SUPERINTENTDENT: JOLENE FARMER garyjolenefarmer@gmail.com JULIE NASH julie@nashelectrical.co AUGUST/SEPTEMBER 2018 Sunday Monday Tuesday Wednesday
More informationTEXAS 4-H FOOD SHOW SCORE CARD. Contestant Name: County: District: Years in Project Entry Category: Protein Fruits & Vegetables Grains Dairy
TEXAS 4-H FOOD SHOW SCORE CARD Contestant Name: County: District: Years in Project Entry Category: Protein Fruits & Vegetables Grains Dairy Age Division: Junior Intermediate Senior Rating Comments Points
More informationDEPARTMENT 22: SECTION 3 SPECIAL BAKING AND COOKING CONTESTS
DEPARTMENT 22: SECTION 3 SPECIAL BAKING AND COOKING CONTESTS ANGEL FOOD CAKE CONTEST Saturday, July 29, 2017 1. Open to any individual who is a Pennsylvania resident. 2. Entrants may NOT have won 1st place
More informationInformation on County 4-H Favorite Foods
Information on County 4-H Favorite Foods The County 4-H Favorite Foods Contest is a contest open to all 4-H members. The reasons for holding this activity are to: 1. Increase knowledge of the importance
More information