Tulare County Agricultural Building 4437 S. Laspina St., Tulare, CA 93274

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1 Tulare County Agricultural Building 4437 S. Laspina St., Tulare, CA 93274

2 Dear 4-H Leaders, Members, and Parents: Favorite Foods Day is an enjoyable, well-rounded educational experience. Members participating in this event will bring an entry to show their understanding of setting a table, good nutrition, skillful meal planning and purchasing, as well as their ability to prepare and serve a tasty, attractive, and nutritious meal. In addition, members can showcase their skills in food preservation and cake decorating. The event is set for Saturday, February 27, 2016, at the Tulare Co. Agricultural Building, 4437 S. Laspina St., Tulare, CA All 4-H members may participate in the Table Setting Division, Functional Class. However, other divisions and classes are limited to Junior, Intermediate, and Senior 4-H members that are currently enrolled in Foods and Nutrition, Foods Preservation, Beginning 4-H, Vegetable Gardens & Crops, Indoor & Mini Gardens, and Cake Decorating projects. Primary/mini members may only participate in the Functional Table Setting class and they do NOT pay an entry fee. Please consult the rules for further information. There is a $2 entry fee per entry for participating Junior (9-10 years old), Intermediate (11-13 years old), and Senior, (14-19 years old) 4-H members, which is payable to the club. * Age based on 12/31/15. There is no entry fee for Primary/mini members (5-8 years old). Each 4-H Club will submit one club check for all Favorite Foods Day entries from the club. Remember Primary/mini members do NOT pay an entry fee! Each club is required to provide one adult volunteer for every three participants. Volunteers must be designated on the club summary entry sheet. Volunteers will help with staging, judging, and other activities as needed. Volunteers do not need to be approved 4-H Adult Volunteers. Entries are due Friday, February 12, Club payment for ALL Favorite Foods Day entries with a club check may be mailed to: Tulare County 4-H, 4437-B S. Laspina Street, Tulare, CA If you have questions about the event or registration, please contact the 4-H Office at Sincerely, Rochelle Mederos 4-H Program Representative (559) mederos@ucanr.edu

3 February 12, 2016 Favorite Food Day entries due. TIME SCHEDULE February 25, 2016 If you are unable to exhibit your entry(ies) at Favorite Foods Day on Saturday, 2/27/16, please notify the 4-H Office by phone (559) or prior to Friday, 2/26/16. February 27, FAVORITE FOODS DAY 8:30 AM Judges Orientation 8:30 AM Door 1: Check in and set up of Preserved Foods and Table Setting entries. 9:00 AM Door 1: Check in and set up of Decorated Cakes. Door 2: Check in, set up, and plating of Favorite Food Main Dish and Dessert entries. 9:30 AM Door 2: Check in and set up, and plating of Grown and Prepared, Favorite Food Snacks (cooked and non-cooked), and Favorite Food Salad entries. *Participants will remain in the holding room until completion of set up, plating, and interviews. 11:00 AM Lunch available to be purchased on site. 12:00 noon Games and activities for participants while tabulations take place. TBD Viewing of entries (Upon completion of judging, interviews, and tabulations) TBD Awards Ceremony Note: Entry must be checked in within 30 minutes of designated time or it will be scratched! FAVORITE FOODS DAY RULES 1. Event Date: Favorite Foods Day will be held Saturday, February 27, 2016, at the Tulare Co. Agricultural Building, 4437 S. Laspina St., Tulare, CA PARK IN REAR PARKING LOT. See map. 2. Entries Due: FEBRUARY 12, 2016, mail or drop off to Tulare County 4-H, 4437-B S. Laspina St., Tulare, CA Entry Fees: $2.00 per entry is required for Junior, Intermediate, and Senior 4-H members. Entry fees are payable to your Community Club. Please Note: Primary/mini members do NOT pay an entry fee. Clubs are required to submit one club check for all entry fees due to the 4-H office by February 12, Divisions: JUNIOR DIVISION (9-10 years old), INTERMEDIATE DIVISION (11-13 years old), SENIOR DIVISION (14-19 years old), and PRIMARY/MINI MEMBER DIVISION (5-8 years old). * AGE BASED ON 12/31/ Interviews: Interviews will be available for all members in all Favorite Foods Day categories. Interviews will be part of the overall score for Junior, Intermediate, and Senior members in the Favorite Food, Grown and Prepared, and Decorated Cake categories. Interviews will NOT be included in the overall score for the Preserved Foods and Table Setting categories. Participation for Preserved Food and Table Setting Interviews must be designated on the entry form. Interviews count in your 4-H Record Book, Section 2: Personal Development Report, #6 Communication Skills. 6. Volunteers: Clubs must provide one adult volunteer per three participants. Volunteers will help with staging, judging, and other activities as needed. 7. Check In Process: All Participants will check in as scheduled above, by category. Members will be lined up by division to take entry in for set up and plating. Participants will be given five (5) minutes to set up /plate entry. Upon completion of set up/plating, participants will WAIT in the holding room for interviews. Interviews will take place after judging is completed. Participants will be dismissed upon completion of interview.

4 8. Eligibility: Participants entering a FAVORITE FOOD must be Junior, Intermediate, or Senior members enrolled in the FOODS & NUTRITION project or the BEGINNING 4-H project. To enter a DECORATED CAKE, participant must be Junior, Intermediate, or Senior members enrolled in the CAKE DECORATING project. To enter a PRESERVED FOOD, participant must be Junior, Intermediate, or Senior members enrolled in the PRESERVED FOODS project. To enter a GROWN AND PREPARED entry, participant must be Junior, Intermediate, or Senior members enrolled in the VEGETABLE GARDENS & CROPS project or the INDOOR & MINI GARDENS project. All currently enrolled 4-H members (including primary/mini members) may participate in TABLE SETTING. 9. Awards: Judging will be based upon the Danish System. That is, each entry will be judged against a standard on individual merit. The seals awarded will be blue (Excellent), red (Good), and white (Fair). Selection for the top awards will use the American System. All blue seal entries will be eligible for the top awards. Medals per category, division, and class will be Gold (Grand Champion), Silver (Reserve Grand Champion), and Bronze (Champion). Gold seals will be awarded to all medalists. These honors will be given at the discretion of the judges. Certificates of participation with seals will be awarded to all entrants. Primary/Mini members are not eligible for awards, but will receive participation ribbons and certificates. 10. Display Area: Only participants and judges may enter the set-up and display area prior to and during competition. The room monitors may assist Primary/Mini members in setting up their Functional Table Setting display. Parents and/or leaders will NOT be allowed in the competition room during placement H Uniform: The 4-H uniform is NOT required for participation. Please follow the California 4-H Dress Guidelines for Business Casual events. Long hair should be pulled back and secured as a health precaution. See: California 4-H Dress Guidelines for more information. 12. Supervision: If a parent cannot stay with their child at a county 4-H event, another adult, preferably from the same club, should be asked by the parent to assume responsibility of supervising that 4-H member. The supervising adult should be given a phone number where a parent can be reached in case of an emergency. The 4-H Code of Conduct is in effect at ALL 4-H events. This supervision policy was adopted by a majority vote of the Tulare County 4-H Leader Council, February 18, Protest Policy: The following was adopted at the April 21, 1997, Tulare County 4-H Leader Council. The judge s decisions on awards cannot be protested. Protests will be considered only if there has been a violation of State or local rules. All protests must be presented to the arbitration committee of it s respective Advisory Board in writing within 24 hours or the next business day of the alleged violation, i.e. the project is presented at the event, and must be accompanied by a $50 deposit (cash, money order, or certified check), which will be returned if the protest is determined valid. Protests and appropriate action are decided by the arbitration committee of each respective 4-H Advisory Board. If protests cannot be resolved with the above-mentioned advisory boards arbitration committee, the Tulare County 4-H Leader Council s Executive Board may intervene. 14. Removal of Exhibits: All exhibits will be available for removal upon completion of the Awards Ceremony. No exhibit may be removed prior to the conclusion of the event.

5 California 4-H Dress Guidelines 7/2015 Proper dress and grooming for an occasion is a matter of exercising good judgment. Dressing well for all 4-H occasions is a skill that individuals should gain knowledge of and value its significance. Adults, members and 4-H staff should encourage this important lesson. General Guidelines 4-H encourages youth and adults to express their individuality within the parameters of the below general guidelines. All clothing shall be neat, clean, acceptable in repair and appearance, and should be worn as appropriate for 4-H events and activities. Articles of clothing that display profanity, products or slogans that promote tobacco, alcohol, drugs and sex are prohibited. Items of clothing that expose bare midriffs, cleavage (front or back), undergarments or that are transparent (see-through) are prohibited. Clothing and footwear should be worn that is appropriate for the activity performed and the terrain the activity is performed in. Additional clothing considerations/restrictions may apply for safety reasons (see 4-H Safety Manual and/or the adult in charge of the event or activity). These general guidelines apply to 4-H members, adult volunteers, parents/guardians and program participants. Examples: Casual (Meetings, travel days, evening entertainment, camp, etc.) Jeans, khakis, shorts, skirts, t shirts, tennis shoes, flip flops, sandals. Business Casual (County and sectional contests, conference assemblies, workshops, roundtable discussions, etc.) Slacks or dress pants, button down shirts, polo shirts, blouse, dress/career shoes, boots. Business (Visits to state capitol, interviews, etc.) Suits with dress slacks or skirts, dress slacks with a shirt and tie, blouse, button down shirt, jacket or sweater, dress/career shoes, boots. It is the policy of the University of California (UC) and the UC Division of Agriculture & Natural Resources not to engage in discrimination against or harassment of any person in any of its programs or activities (Complete nondiscrimination policy statement can be found at Inquiries regarding ANR s nondiscrimination policies may be directed to Linda Marie Manton, Affirmative Action Contact, University of California, Davis, Agriculture and Natural Resources, 2801 Second Street, Davis, CA 95618, (530)

6 TABLE SETTING CATEGORY Any current 4-H member Primary/mini (5-8 years old), Junior (9-10 years old), Intermediate (11-13 years old), and Senior (14-19 years old) may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS ARE NOT INCLUDED IN THE SCORING OF THIS CATEGORY. Primary/mini members will be asked back in groups to answer questions, regarding their Functional Table Setting. All exhibitors must complete an ENTRY TAG (see attached instructions and sample). Class A: Functional Table Setting A Functional Place Setting is displayed as you would see it on the table. It does not need to include all the dishes used in a full meal, but should pertain to the menu displayed. *Primary/Mini members may ONLY participate in Functional Table Setting. Maximum space allowed per Functional Table Setting: 15 depth, 20 width, and 10 overall height. Do not include serving dishes, platters, casseroles, pitchers, etc. The following items must be used and must fit within the space allowed. (# s correspond with diagram below) 1. Placemat (or some type of table covering no larger than a placemat) set to the edge of table. Only one placemat is allowed regardless of size. Placemat must fit in allowable space. 2. Napkin (napkin ring is permissible) can be placed anywhere: on the placemat i.e.; next to fork; in glass; on plate; etc. 3. **Fork (use only one, regardless of menu). i.e., a salad fork may replace a dinner fork. 4. Plate (or the type of container you prefer for 1 serving of your Favorite Food) placed in the middle of the placemat. A maximum of two (2) containers can be used. For example: a salad plate or a soup bowl on top of a dinner plate or- a dinner plate on top of a charger plate. 5. **Knife (use only one, regardless of menu) i.e., a steak knife may replace a dinner knife. 6. **Spoon (use only one, regardless of menu) i.e., a soup spoon may replace a teaspoon. 7. Glass or container appropriate for beverage (empty not filled) i.e., drinking glass, teacup, etc. Napkin may be placed in beverage container. 8. Decoration is limited to 10" in height and in proportion to a single place setting. Examples: candle, bud vase, statue, floral basket, etc. 9. Menu in the Table Setting category, Intermediate and Senior members need to create a menu to display. In the Favorite Foods category, the Entry/Recipe card will be used. The Menu is optional in the Junior division of the Table Setting and Favorite Foods categories. *Note: The 1 mark in the diagram above refers to the plate, utensils and napkin from the edge of the placemat. CRITERIA FOR JUDGING FUNCTIONAL TABLE SETTING Artistic Arrangement Originality Over-All Picture Correctness Appropriateness Menu Interview

7 Class B: Exhibition Table Setting An Exhibition Table Setting is where the overall design is NOT related to the function. It is for EFFECT! The place setting need not be realistic or in a logical serving position. The plate may be displayed in a plate stand. Glassware may be on the side or upside down. The table cover should enhance the setting and may be draped from the backdrop (optional). *Primary/Mini members may NOT participate in Exhibition Table Setting. Maximum space allowed per Exhibition Table Setting: 24 depth, 24 width, and 30 overall height. Display must include: One place setting (choice of dishware, crystal or glassware, cup or mug). Flatware may be used if desired (i.e., knives, forks, or spoons). Table covering and napkin placemats permitted. Decorative unit should be in scale and proportion to exhibit space allowed. Decorative unit must be assembled by the exhibitor during set up time. Entire decorative unit cannot be commercially made. Optional: *** Setting may include appropriate accessories (serving dishes, candles, etc.). CRITERIA FOR JUDGING EXHIBITION TABLE SETTING Overall effect (mood & design) Relation of all materials Color Suitability or interpretation Perfection of arrangement Condition of materials clean, pressed, freshness Correctness followed the rules Interview FAVORITE FOOD CATEGORY Current Junior (9-10 years old), Intermediate (11-13 years old), and Senior (14-19 years old) 4-H members enrolled in the Beginning 4-H and/or the Foods and Nutrition projects may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS ARE INCLUDED IN THE SCORING OF THIS CATEGORY Junior Division: Intermediate Division: Senior Division: Class A: Nutritional Snack (cooked) Class A: Salad Class A: Salad Class B: Nutritional Snack (non-cooked) Class B: Main Dish Class B: Main Dish Class C: Salad Class C: Dessert Class C: Dessert Class D: Special Diet 4-H members plan a menu and create a Functional table setting display. The Favorite Food item is exhibited on the Functional table setting display. Only ONE serving of ONE selected menu item is exhibited, NOT the entire menu. For example: if the menu consists of chicken, rice, and salad and the Favorite Food item is the chicken, only one serving of chicken is displayed on the Functional table setting. The rice and salad are NOT exhibited! *It is not necessary to enter an additional Functional Table Setting entry or pay an additional fee! The entire recipe may not be a packaged product (such as a cake mix, etc.) or a pre-mixed item (such as preboxed cookie mixes, casseroles, etc.). These items can only be ingredients of the recipe. Recipes may come from any source; however, previous winners may not re-use their past winning recipe! Select a food item to exhibit that is easy to transport and will retain its temperature and attractive appearance. The Favorite Food is judged on appearance, flavor, and texture. Nutritional Snack entries shall consist of any two or more of the basic food groups. The five major USDA food groups are: grains group: bread, cereal, rice and pasta; fruit group; vegetable group; dairy group: milk, yogurt, and cheese; and protein group: meat, poultry, fish, dry beans, eggs, and nuts. Special Diet entries shall consist of any one or a combination of low salt, low sugar, and/or low cholesterol. Must complete ENTRY/RECIPE CARD (see attached instructions and sample). Junior 4-H members do NOT need to complete the MENU portion of the ENTRY/RECIPE CARD. The ENTRY/RECIPE CARD will be used as the Menu #9, in the diagram. *For more information, see attachments: Eat the My Plate Way and Fight Bac!

8 GROWN AND PREPARED CATEGORY Current Junior (9-10 years old), Intermediate (11-13 years old), and Senior (14-19 years old) 4-H members enrolled in the Vegetable Gardens & Crops and/or the Indoor & Mini Garden projects may enter this division. Only one entry per 4-H member is allowed. INTERVIEWS ARE INCLUDED IN THE SCORING OF THIS CATEGORY Must complete ENTRY/RECIPE CARD (see attached instructions and sample). Junior 4-H members do NOT need to complete the MENU portion of the ENTRY/RECIPE CARD. 4-H members plan a menu and create a Functional table setting display for their Favorite Food dish from a vegetable crop or garden item they have grown, which is exhibited on the Functional table setting display. Only ONE serving of ONE selected menu item is exhibited, NOT the entire menu. For example: if the menu consists of chicken, rice, and salad and the Favorite Food item is the salad, only one serving of salad is displayed on the Functional table setting. The chicken and rice are NOT exhibited! *It is not necessary to enter an additional Functional Table Setting entry or pay an additional fee! The entire recipe may not be a packaged product (such as a cake mix, etc.) or a pre-mixed item (such as preboxed cookie mixes, casseroles, etc.). These items can only be ingredients of the recipe. Recipes may come from any source; however, previous winners may not re-use their past winning recipe! Select a food item to exhibit that is easy to transport and will retain its temperature and attractive appearance. The Favorite Food is judged on appearance, flavor, and texture. PRESERVED FOODS CATEGORY Current Junior (9-10 years old), Intermediate (11-13 years old), and Senior (14-19 years old) 4-H members enrolled in the Preserved Foods project may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS ARE NOT INCLUDED IN THE SCORING OF THIS CATEGORY Must complete an ENTRY TAG (see attached instructions and sample). Attach entry tag to each jar with a rubber band. The entry tag must include the type of product, method of process used (hot pack, cold pack, pressure cooker, etc.), date of canning, and any other special information. Be sure to state on entry tag if sulfur or honey was used. Acceptable packaging methods should be used. Jar must include a label stating contents and date of processing. Class A: Canned A canned exhibit consists of 2 jars with lid and ring attached. One jar will be opened for judging. Paraffin sealed entries will NOT be accepted. Jar must include a label stating contents and date of processing. No frozen food items will be accepted. Class B: Dried A dried exhibit consists of one jar with lid and ring attached, accompanied by a sample in a plastic zippered bag for judging. Jar must include a label stating contents and date of processing. Frozen food items will NOT be accepted. DECORATED CAKE CATEGORY Current Junior (9-10 years old), Intermediate (11-13 years old), and Senior (14-19 years old) 4-H members enrolled in the Cake Decorating project may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS ARE INCLUDED IN THE SCORING OF THIS CATEGORY Must complete an ENTRY TAG (see attached instructions and sample). Attach entry tag to underside edge of cake board so it is visible. All cakes must be decorated on an edible cake. Box cake mixes are acceptable. Each cake will be cut during the judging process. Cake boards cannot exceed 15 X 15. Class A: Buttercreme Class B: Fondant Class C: Mixed (Buttercreme & Fondant)

9 United States Department of Agriculture EAT THE MYPLATE WAY Enjoy your food but eat less. Avoid oversized portions. Make half your plate fruits and vegetables. Make at least half your grains whole. HOW TO FILL MY PLATE Compare sodium, sugars, and saturated fats in foods and choose the foods with lower numbers. Drink water instead of sugary drinks. Switch to fat-free or low-fat (1%) milk. Be active your way. Apples Bananas Grapefruit Lemons Oranges Strawberries Cantaloupe 100% Apple Juice 100% Grape Juice Dark Green Leafy Lettuce Broccoli Potatoes Corn Butternut Squash Red Pepper Garbanzo Beans Zucchini Brown Rice Rolled Oats Popcorn Whole-Wheat Flour Whole-Wheat Spaghetti Bulgur Whole Rye Quinoa Lean Cuts of Beef, Pork, Chicken Eggs Black Beans Lentils Soy Beans Almonds Walnuts Haddock Salmon Shrimp Tuna Fat-Free or Low-Fat (1%) Milk, Yogurt, Cheese Calcium-Fortified Soy Milk Physical Activity Walking Jogging Biking Hiking Tennis Basketball Soccer Swimming GET STARTED! Use ChooseMyPlate.gov for health tips and resources. Select your daily food plan on ChooseMyPlate.gov. Use it as a guide to building a healthy plate. Determine how many calories you should consume per day using SuperTracker.usda.gov Center for Nutrition Policy and Promotion August 2013 USDA is an equal opportunity provider and employer.

10 Be a BAC Fighter Make the meals and snacks from your kitchen as safe as possible. CLEAN: wash hands and surfaces often; SEPARATE: don t cross-contaminate; COOK: to safe temperatures, and CHILL: refrigerate promptly. Be a BAC Fighter and reduce your risk of food borne illness! Apply the heat... and Fight BAC! Cooking food to the safe temperature kills harmful bacteria. So Fight BAC! by thoroughly cooking your food as follows: SAFE MINIMAL INTERNAL TEMPERATURES As measured with a food thermometer FIGHT Beef, pork, veal and lamb (roast, steaks and chops) Ground Meats 145 o F with a 3-minute rest time after removal from the heat source. 160 o F Visit Ask Karen at FoodSafety.gov to ask a food safety question Call the USDA Meat & Poultry Hotline: MPHotline ( ) FDA Food Information Line SAFEFOOD ( ) See for free downloadable brochures, fact sheets, stickers, and other great stuff! Materials for educators can be ordered through the on-line BAC store! The mission of the non-profit Partnership for Food Safety Education is to end illness and death from food borne infection. Please go to for more information on how you can get involved and to sign up to receive food safety e-cards! Poultry (whole, parts or ground) Eggs and egg dishes Leftovers and casseroles Fin Fish Shrimp, Lobster, Crabs Clams, Oysters and Mussels Scallops 165 o F 160 o F Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. 165 o F 145 o F Guidelines for Seafood Flesh pearly and opaque Shells open during cooking Milky white, opaque and firm 2011 PFSE BAC! FIGHT F OODBORNE BAC TERIA Four Simple Steps to Food Safety Sign up to be a BACFighter at

11 BAC (foodborne bacteria) could make you and those you care about sick. In fact, even though you can t see BAC or smell him, or feel him he and millions more like him may have already invaded the food you eat. But you have the power to Fight BAC!. Foodborne illness can strike anyone. Some people are at a higher risk for developing foodborne illness, including pregnant women, young children, older adults and people with weakened immune systems. For these people the following four simple steps are critically important: CLEAN: Wash hands and surfaces often Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. To Fight BAC!, always: Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets. Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. SEPARATE: Don t cross-contaminate Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean scene wash hands with warm water and soap, and wash cutting boards, dishes, countertops and utensils with hot water and soap. Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator. Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. COOK: Cook to safe temperatures Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness. Refer to the chart on the back of this brochure for the proper internal temperatures. Use a food thermometer to measure the internal temperature of cooked foods. Make sure that meat, poultry, egg dishes, casseroles and other foods are cooked to the internal temperature shown in the chart on the back of this brochure. Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness. Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly. When cooking in a microwave oven, cover food, stir and rotate for even cooking. Food is done when it reaches the safe internal temperature as measured with a food thermometer. Bring sauces, soups and gravy to a boil when reheating. CHILL: Refrigerate promptly Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40 o F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40 o F or below. The freezer temperature should be 0 o F or below. Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 o F). Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. Always marinate food in the refrigerator. Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Use or discard refrigerated food on a regular basis. Check USDA cold storage information at for optimum storage times.

12 Entry Form 2016 Favorite Foods Day Table Setting Entry Name: Division and Class - Choose One (1) Primary/Mini Member (Ages 5-8) Address: Class A: Functional Table Setting Junior Division (Ages 9-10) City/ZIP: Class A: Functional Table Setting Class B: Exhibition Table Setting Phone: Intermediate Division (Age 11-13) Class A: Functional Table Setting Age: Grade in School: Class B: Exhibition Table Setting Senior Division (Ages 14-19) 4-H Club: Class A: Functional Table Setting Class B: Exhibition Table Setting Member Signature # of Years in 4-H Parent Signature I would like to participate in an Interview: YES NO Project Leader or CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event. ****************************************************************************************************************************** Entry Form 2016 Favorite Foods Day Table Setting Entry Name: Division and Class - Choose One (1) Primary/Mini Member (Ages 5-8) Address: Class A: Functional Table Setting Junior Division (Ages 9-10) City/ZIP: Class A: Functional Table Setting Class B: Exhibition Table Setting Phone: Intermediate Division (Age 11-13) Class A: Functional Table Setting Age: Grade in School: Class B: Exhibition Table Setting Senior Division (Ages 14-19) 4-H Club: Class A: Functional Table Setting Class B: Exhibition Table Setting Member Signature # of Years in 4-H Parent Signature I would like to participate in an Interview: YES NO Project Leader or CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event.

13 Entry Form 2016 Favorite Foods Day Favorite Food Entry Name: Division and Class - Choose One (1) Junior Division (Ages 9-10): Address: Class A: Nutritional Snack, Cooked Class B: Nutritional Snack, Uncooked City/ZIP: Class C: Dessert Intermediate Division (Ages 11-13): Phone: Class A: Salad Class B: Main Dish Age: Grade in School: Class C: Dessert Senior Division (Ages 14-19): 4-H Club: Class A: Salad Class B: Main Dish Class C: Dessert Member Signature Class D: Special Diet Parent Signature Project Enrolled and # of Years Foods & Nutrition Beginning 4-H Project Leader or CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event. ****************************************************************************************************************************** Entry Form 2016 Favorite Foods Day Grown and Prepared Entry Name: Division - Choose One (1) Junior Division (Ages 9-10) Address: Intermediate Division (Age 11-13) Senior Division (Ages 14-19) City/ZIP: Project Enrolled and # of Years Phone: Vegetable Crops Indoor & Mini Gardens Age: Grade in School: 4-H Club: Member Signature Parent Signature Project Leader or CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event.

14 Entry Form 2016 Favorite Foods Day Preserved Food Entry Name: Division - Choose One (1) Junior Division (Ages 9-10) Address: Intermediate Division (Age 11-13) Senior Division (Ages 14-19) City/ZIP: Project Enrolled and # of Years Phone: Food Preservation Age: Grade in School: I would like to participate in an Interview: YES 4-H Club: NO Member Signature Parent Signature Project Leader or CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event. ****************************************************************************************************************************** Entry Form 2016 Favorite Foods Day Decorated Cake Entry Name: Division - Choose One (1) Junior Division (Ages 9-10) Address: Intermediate Division (Age 11-13) Senior Division (Ages 14-19) City/ZIP: Class Choose One (1) Phone: Class A: Buttercreme Class B: Fondant Age: Grade in School: Class C: Mixed (Buttercreme & Fondant) 4-H Club: Project Enrolled and # of Years Cake Decorating Member Signature Parent Signature Project Leader or CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event.

15 2016 Favorite Foods Day Entries Club Summary Sheet Return this form with ALL individual member entry forms by Wednesday, February 12, 2016, to the Tulare County 4-H Office, 4437-B S. Laspina St., Tulare, CA Please include club check for all entry fees. Make check payable to: Tulare County 4-H Leader s Council (TC 4-H LC). LATE ENTRIES WILL NOT BE ACCEPTED! Club: First Name Last Name Age Division Class Entry Fee Total Number of Entries Total Amount Enclosed Volunteers: Required 1 per 3 participants First Name Last Name

16 INSTRUCTIONS FOR COMPLETING ENTRY/RECIPE CARD ENTRY/RECIPE CARD Sample Entry/Recipe Card shown on next page ENTRY/RECIPE CARD must be attached to Favorite Food entries and Grown and Prepared entries. Please print clearly or type. Complete both sides of the card. On the front-side of the card: 1.) Leave the Entry Number space blank. 2.) List the category of your entry. 3.) List your division (JUNIOR, INTERMEDIATE, OR SENIOR). 4.) List the Class (A D) of your entry, if applicable. 5.) List the project that you are enrolled in. 6.) List the number of years you have been enrolled in this project. 7.) List the name of the Favorite Food or Grown and Prepared dish you are exhibiting. 8.) Circle the appropriate class for Favorite Food (Nutritional Snack cooked, Nutritional Snack uncooked, Salad, Main Dish, Dessert, or Special Diet) or Grown and Prepared. 9.) List the source that your recipe came from (i.e., cookbook, 4-H manual, etc.). 10.) Senior members only: List the cost per serving of the Favorite Food/Grown & Prepared dish. 11.) Write your first and last name. 12.) Write your address, including city and zip code. 13.) Write the name of the 4-H club you belong to. 14.) Flip the card and leave the Entry Number space blank. 15.) Under the title: NUTRITION List the basic food groups that are included in your Favorite Food/Grown and Prepared dish. 16.) Intermediate and Senior members only: List the menu under the title: MENU FORMAT FOR MENUS Intermediate and Senior 4-H members ONLY: A.) Designate your favorite food in parentheses. Example: Surprise Casserole (Favorite Food). B.) Capitalize all words except articles and prepositions (i.e. and, the, or, etc.). C.) Food items that make up a meal should be grouped by courses beginning with the first course. The food items in each course are presented in order of greatest importance. For example, sirloin steak precedes baked potato. D.) The beverage appears as the last item of the course with which it is served. Menus should be appropriate for serving 4-H members. Wine is an inappropriate beverage, although it may be used as a cooking ingredient since the alcohol evaporates in the cooking process. E.) Such items as butter, cream, sugar or salad dressing are not written on menus unless they are part of the recipe or particularly interesting or different. On the back-side of the card: 17.) Type or neatly print the recipe of your Favorite Food or Grown and Prepared dish. Be sure to include the list of ingredients and method of preparation. It is not necessary to include the recipe for other menu items that are not exhibited!

17 SAMPLE ENTRY/RECIPE CARD Actual cards are available at the 4-H Office and may be picked up prior to the event or may be completed on the day of the event. Back-side of Card: FAVORITE FOOD and GROWN & REPARED RECIPE Type or print - list ingredients and method(s) of preparation: ENTRY/RECIPE CARD (Actual Cards are double sided) Front-side of Card: FOLD ENTRY NUMBER List the food groups included in your Favorite Food / Grown & Prepared dish: MENU (Intermediate & Seniors Only!):

18 INSTRUCTIONS FOR COMPLETING ENTRY TAG *Sample ENTRY TAG shown on next page ENTRY TAG must be attached to ALL Preserved Foods, Decorated Cake, and Table Setting entries. Please print clearly or type. 1.) Leave the Entry Number space blank. 2.) Write the entry category (Preserved Food, Decorated Cake, or Table Setting). 3.) Write the division Primary/Mini: 5-8 years old (Functional Table Setting ONLY), Junior: 9-10 years old, Intermediate: years old, or Senior: years old. *Age is based on December 31, ) Write the class # (see book for details) 5.) Describe the exhibit. If preserved food, explain the preservation process. 6.) Write the name of the project that you are currently enrolled in. 7.) List the number of years you have been in the project. Leave space blank for Table Setting entries. 8.) List your age (as of December 31, 2015) and current grade in school. 9.) Write your name (first and last). 10.) Write the name of your 4-H Club.

19 FAVORITE FOODS DAY ENTRY TAG DECORATED CAKES, PRESERVED FOODS, TABLE SETTING ENTRY # CATEGORY: FAVORITE FOODS DAY ENTRY TAG DECORATED CAKES, PRESERVED FOODS, TABLE SETTING ENTRY # CATEGORY: DIVISION: CLASS: DIVISION: CLASS: DESCRIPTION OF EXHIBIT: (If preserved foods include preservation process) PROJECT: # YEARS IN PROJECT DESCRIPTION OF EXHIBIT: (If preserved foods include preservation process) PROJECT: # YEARS IN PROJECT AGE GRADE IN SCHOOL AGE GRADE IN SCHOOL... FOLD HERE... FOLD HERE NAME CLUB NAME CLUB

20 The Front Doors will not be used for entry intake Park in back parking lot between building and Hwy 99 Entries enter Door 1 are: Preserved Foods All Table Settings Decorated Cakes Entries enter Door 2 are: Favorite Foods Grown and Prepared 14