District 1 4-H County Extension Agents (ANR, FCH,4-H) Joan Gray-Soria, CEA-FCH, Gray County Lizabeth Gresham, CEA-FCH, Potter County

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1 PANHANDLE DISTRICT 1 4-H Date: August 21, 2018 To: From: Contest: Contest Superintendent: District 1 4-H County Extension Agents (ANR, FCH,4-H) Joan Gray-Soria, CEA-FCH, Gray County Lizabeth Gresham, CEA-FCH, Potter County Food Show Joan Gray-Soria Contest Date: Friday, November 2, 2018 Location: University Church of Christ, 3400 Conner Dr., Canyon, TX Entry Fee: $10.00 Contest Room: Check in Time: Contest Start Time: Judging order will be determined after all entries are completed. 9:00 a.m. Connect Opens: September 22, 2018 Connect Closes: October 22, 2018 Counties Confirm: October 23, 2018 Entry Fee: $10.00 Late Registration: Additional Information: October 24-26, 2018 $20 LATE FEE No onsite registration. No refunds. Texas A&M AgriLife Extension Service 6500 Amarillo Blvd. West Amarillo, TX Tel Fax d14-h@ag.tamu.edu 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.

2 Page 2 of 12 DISTRICT 1 4-H PANHANDLE 4-H FOOD SHOW LETTER & INFORMATION PACKET Table of Contents Contest Information and Rules Contest Pointers Sample Interview Questions

3 Page 3 of 12 When: Friday, November 2, PANHANDLE 4-H DISTRICT 1 FOOD SHOW INFORMATION & RULES 7:45 a.m. Agent Orientation 8:15 a.m. Food Show Judges Orientation 8:30 a.m. Participants begin checking into kitchen area at individually scheduled time (posted on District 1 4-H website). Participants do not need to show up until their scheduled kitchen time. 9:00 a.m. Food Show Contest begins **No public display** 12:30 p.m. Food Show Awards Where: University Church of Christ, 3400 Conner Dr., Canyon, TX (see map) Healthy Lifestyles Committee: Joan Gray-Soria Chair, Lizabeth Gresham Co- Chair, Tanya Holloway, Billie Peden, Wendy Hazzard, Chelsey Tillman, Molly Forman, Jill Killian, Amalia Mata, Sidney Atchley, Jennifer Nickell, and Karen Artho. IMPORTANT DATES: On or Before: Tuesday, October 23rd Submit names of judges to the District Big Fun in D1 Volunteer GoogleDocs Assignment Document. Each county must submit at least two names for interview judges. BE SURE TO INCLUDE ALL CONTACT INFORMATION! Saturday, September 22 to Monday, October 22. Counties must have entries certified by October 23, 2018, at 5:00 p.m. Late registration will open October 24 and close October 26. $20 Late registration fee will apply. Participant registration due via 4-H Connect. Entry fee $10.00 per contestant. There will be no refunds. Beginning Saturday, September 22 District 4-H Food Show paperwork will be uploaded to 4-H Connect at the time of registration. Participants will upload their Current Project Experiences and Recipe in the attached PDF Forms.

4 Page 4 of 12 The District 1 Current Project Experiences and District 1 Recipe documents are in pdf format. Fill them out and SAVE them to your hard drive. Upload these files when registering for the District 4-H Food Show on 4-H Connect. Tuesday, October 23 County offices will certify contestants on 4-H Connect by 5:00 p.m. Late registration will open October 24 and close October 26. $20 Late registration fee will apply. Monday, October 29 County s submit a hard copy of the participant s score cards, project experiences, and recipe by 9:30 a.m. to Linda Bice at the District Office. TUESDAY, October 30 9:30 a.m. Healthy Lifestyles Workday for ALL FCS AGENTS AND ALL 4-H AGENTS at the District Office. Wednesday, October 31 Judging and kitchen times will be scheduled and posted on the District 1 4-H website. 4-H Member Categories Youth may participate in 4-H year from September 1st of grade three through August 31 following completion of grade twelve. Junior Division: Minimum age 8 and in the 3 rd grade, grades 3, 4, and 5 Intermediate Division: Grades 6, 7, and 8 Senior Division: Maximum age 18, grades 9, 10, 11, and 12 FOOD SHOW CATEGORIES: This year ALL AGE DIVISIONS (JUNIOR, INTERMEDIATE, AND SENIOR) WILL FOLLOW THE STATE QUALIFIER FOOD SHOW CATEGORIES AS PUBLISHED AT THE STATE LEVEL!!! The State Theme for this year is Restaurant Re-creations. What is your favorite restaurant entrée? Is it an appetizer like fried cheese sticks or a main dish like Chicken Alfredo? Maybe your favorite dish is a side dish like sweet potato fries or chips and salsa? Most Americans feel an evening out with family or friends qualifies for indulging in a few extra calories. However, the low nutritional value and high calorie and fat content of some of your favorites may shock you! This year s 4-H Food Show theme, Restaurant Re-Creations, challenges you to take your favorite dish and make it a healthy one! Find ways to recreate the taste by using alternate ingredients and cooking methods. Discuss in your food show interview the substitutions of ingredients you utilized to acquire the same taste and quality as the restaurant serves. District 1 will continue with the 5 th category for ALL AGE Divisions. The 5 th category is a non-state qualifying category for the Senior participants.

5 Page 5 of 12 Main Dish Food classified as main dish usually contain a meat or meat alternate such as cheese, eggs, dry beans, or peas and peanut butter. They also may contain other foods. Dishes may include beef, veal, pork, variety meats, poultry, eggs, fish and shellfish. Other possible dishes include meat loaves, soufflés, omelets, soups and chowders. Fruits & Vegetables - Side dishes are foods that are usually served along with a main dish or as accompaniments to the main course. Foods in this category should be those in which the main ingredient is a fruit or a vegetable. Suggested dishes may include salads, cooked vegetables, cooked fruit, and combination vegetable dishes. Bread and Cereals - The foods in this category should contain foods made from wheat, oats, rice rye, barley, millet, quinoa and / or corn. Examples of entries for this category include quick breads such as muffins and biscuits, yeast breads, oatmeal and pasta. Nutritious Snacks - For this category, look for recipes high in nutrients which provide lasting energy to sustain an individual between meals. Examples of nutritious snacks include: red pepper hummus, oven roasted chickpeas, or oatmeal energy balls. International Cuisine - A dish that focuses on a specific set of cooking traditions and practices often associated with a specific culture or region. Each cuisine involves food preparation in a particular style. A cuisine is frequently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade in that region. Examples could be Italian, Malaysian, Mexican, French, Vietnamese, Spanish, Japanese, Chinese, Irish, etc. The 4-H member should be prepared to talk about the region or place the dish originated. If there is a question regarding which category a food item belongs, the decision will be made by the County Extension Agent, 4-H er and Leader. Recipes: 4-H ers are encouraged to select recipes that are relatively simple (i.e., less than 7 ingredients, 1 dish meals, etc.). Oven time will be allowed for all categories. No alcohol or alcohol-containing ingredients can be used in any age group at the District level.

6 Page 6 of 12 Registration: Each county may allow one contestant from each age and food category to register for District competition. The Extension Agent will certify their qualifying contestants by 5:00 p.m., Monday, October 22nd. Late or incomplete registrations will not be accepted. ALL DISTRICT CONTESTANTS WILL UPLOAD THEIR FOOD SHOW PAPERWORK via 4-H Connect. The pdf s are included in this packet and can also be accessed on the District 1 4-H Website. Thank you in advance for your assistance with this process. Record Forms: The proper paperwork for each entry will be placed in a manila file folder with the following information in the TOP RIGHT-HAND corner of the folder (as if you were looking at the folder in a file drawer): Name County Age Division Food Category TWO sets of paperwork, which includes a score card, project experiences and recipe (stapled together), will be submitted in the manila folder. Score cards must be printed/copied on the following colors of paper: Junior GREEN Intermediate PINK Senior WHITE Contest: The entry dish must be prepared before arriving at the Food show. Kitchen and judging times will be posted on the District 1 4-H website on Wednesday, October 31, prior to contest. Food Show: Trays for transporting the dishes to the judging rooms and food handler gloves WILL BE PROVIDED to the 4-H ers. You may bring your own serving tray OR use the tray provided. Gloves will be provided but do not have to be used. We recommend using food handler gloves when there will be no other barrier used to serve your food item. Example: use food handler gloves when serving a roll if you re not using tongs. Other examples of barriers would include spoons, spatulas, deli tissue, or any other serving utensil.

7 Page 7 of 12 All contestants MUST check into the kitchen at their appointed times. 4-H ers will prep their dishes as necessary for judging before being escorted to their judging rooms. Only warming ovens, a refrigerator, and microwaves will be available. Only 4-H ers and Agents are allowed in the kitchen and judging hallways. Parents must wait in lobby or other designated area. The competition dish, serving utensil wrapped in napkin, and food handler gloves are the only items that will be allowed on the tray during judging. Junior and Intermediate 4-H ers will introduce themselves and the name of the entry dish to the judges before being asked questions in the interview. Senior 4-Her s will introduce themselves and begin their four minute presentation. Sample questions are attached. 4-H ers will be expected to tell judges the specific quantities from each of the food groups they need daily based on their age, gender and activity level. Judging Order: The judging order will be determined after all entries are complete. Judging order will be posted on the District 4-H website. If you need to make special accommodations, please contact Joan Gray-Soria at Awards: An awards ceremony will begin at 12:30 p.m. Medals will be awarded to 1 st, 2 nd and 3 rd places in each category. All first place winners will receive a prize. State Roundup: Only the 1 st place winning senior entries in the State rule defined categories will advance to State 4-H Roundup, June 10-13, In the event that the first place contestant elects not to go, the state substitution guidelines will determine who will represent District 1. The 4-H ers eligible to attend State 4-H Roundup are responsible for submitting their records to state by their published deadline. Community Service Opportunity: Youth can donate non-perishable items for veterans/ronald McDonald House/other charity. Youth may bring the items to the District Food Show, or each county can make a donation to a charity of their choice and bring a report to the District Food Show. Another Community Service opportunity (chosen by the District 4-H Council) will be to donate new children s books which will be collected at any Big Fun in D1 Contest.

8 Page 8 of 12 Resources: MyPlate - MyPlate Mini Poster - Mini-Poster-1.pdf Food Safety - Food Safety - Dietary Guidelines for Americans - Know Your Nutrients Your-Nutrients_FINAL.pdf Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance pdf Theme Resources: Restaurant meals: How to make them healthier Harvard Health Tips: Eating Foods Away from Home / Choose My Plate - Easy, Tasty, Healthy: Simple Ingredient Substitutions for Your Recipes - Now Serving: Recipe Makeovers! - Modifying a Recipe to be Healthier - Recipe Resource: Dinner Tonight: Texas A&M AgriLife Extension - CONTEST POINTERS All participants will check in to the kitchen during their designated kitchen time, prepare their dish for display, put on a provided tray and take to judging room. In the judging room, the 4-H er will stand behind the display while the judges sit facing the participant across the table. Your food show entry should consist of the dish and a serving utensil wrapped in a napkin. If a recipe makes two loaves of bread, only one loaf needs to be presented for judging. Serve judges only a small portion of food using the paper products provided by the judging supervisor. You will serve one serving to the judging panel, not a serving to each individual judge. A youth volunteer or agent will be there to help carry the trays if needed.

9 Page 9 of 12 Remember visual appeal is important so think of creative ways to present your masterpiece. ONLY edible garnishes are allowed. Remember, food handler gloves and cafeteria-style trays will be provided to participants. Please bring other utensils needed to prepare dish for display. 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. You may bring your own serving tray OR use a serving tray that is provided. Gloves will be provided but do not have to be used. We recommend using food handler gloves when there will be no other barrier used to serve your food item. Example: use food handler gloves when serving a roll if you re not using tongs. Other examples of barriers would include spoons, spatulas, deli tissue, or any other serving utensil. A copy of the contestant s recipe will be given to the judge prior to judging. It will not be necessary for the contestant to carry an extra copy.. Juniors and Intermediates Interview Judging: Juniors and Intermediates will introduce themselves to the judges with their name, county and the entry dish name. Following the introduction, juniors and intermediates will be asked the questions found on the District 1 scorecard which are included in this packet. Junior and Intermediate interview time will be 6 minutes and judges will have 4 minutes to complete scorecards. At the conclusion of the question and answer period participants will have one-minute to serve the judges a portion of their dish (plate, bowl, or cup will be provided). This will allow judges to visually evaluate the dish prepared. Contestants are encouraged to practice proper food handling techniques when presenting food to the judges. Due to risk management issues, judges will not taste the dish. Be reminded that texture, temperature, color, aroma and appearance will still be judged even though the judges won t sample the dish.

10 Page 10 of 12 Senior Interview Judging: Seniors will start with a maximum four-minute presentation to introduce themselves and their dish. Contestants should describe their inspiration in choosing their recipe and how it relates to the theme, Restaurant Re-creations. Judges will have the opportunity for a four-minute interview asking questions applicable to the attached scorecard. It includes but is not limited to basic nutrition, food safety and preparation as well as project experiences. Being familiar with the information from the recommended study resources in the Guidelines will improve your interview success. During the judges questioning session, the participant should only answer the questions asked by the judges and not give a second presentation. Judges will have three minutes to complete scorecards. At the conclusion of the question and answer period participants will have one-minute to serve the judges a portion of their dish (plate, bowl, or cup will be provided). This will allow judges to visually evaluate the dish prepared. Contestants are encouraged to practice proper food handling techniques when presenting food to the judges. Due to risk management issues, judges will not taste the dish. Be reminded that texture, temperature, color, aroma and appearance will still be judged even though the judges won t sample the dish.

11 Page 11 of What are the individual food groups? Junior & Intermediate Interview Questions 2. What food group does your recipe fall into? 3. How many servings are provided by this recipe? 4. How many servings are needed for someone your age and gender from each group daily? 5. What are the key nutrients provided by this recipe? 6. What key steps were taken to prepare this recipe? 7. What are some important ingredients in your recipe and what do they do? 8. What food safety practices were taken while preparing this recipe? 9. How should this dish be stored? 10. What community service, leadership and workshops have you participated in that relate to your 4-H Food and Nutrition project? 11. What have you enjoyed most about your food and nutrition project? What has been the most interesting thing you have learned? 12. Tell me about your International Cuisine Dish. What new foods or cultural techniques did you learn and/or utilize in making this dish?

12 Page 12 of 12 Senior Sample Interview Questions 1. As a result of your enrollment in a food and nutrition project, what new foods have you added to your diet? What contribution has this change made to your diet? 2. What is the most critical step in preparing your recipe? 3. What major nutrients are supplied by your recipe and why are they needed by the body? 4. What is the most important ingredient in your recipe? Why? 5. Were there any special steps taken to retain and preserve nutrients in your recipe? 6. Are there any ingredients in your recipe that could be changed, such as amount, form, etc., without changing the quality of the finished product? 7. What are the food groups of MyPlate and how many ounces or cups do you need daily based on your age, sex and activity level? What major nutrients are found in each group? 8. How would you categorize your dish in terms of its calorie content? 9. How much did it cost to make this recipe? What is the cost per serving? 10. How many servings does your recipe provide? How much is a serving? 11. What food safety steps did you take when shopping for ingredients and preparing your dish? 12. What steps did you take in handling and storing your ingredients and your dish to keep them safe to eat? 13. At this stage of your growth and development, do you feel that you need to limit calories for weight control and/or maintenance? Why? 14. What leadership roles have you taken in your project this year? 15. What community service projects have you participated in this year through your food project? 16. Tell me about your International Cuisine Dish. What new foods or cultural techniques did you learn and/or utilize in making this dish?

13 University Church of Christ, 3400 Conner Dr., Canyon, TX From I-27, take exit 106 Turn west on 4 th Ave./TX 217 Turn south on 38 th St. Take 2 nd right onto Conner Drive