FAVORITE FOOD SHOW. Cooperative Extension EXHIBITOR GUIDE

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1 Cooperative Extension FAVORITE FOOD SHOW EXHIBITOR GUIDE A reference guide for 4-H members and leaders to provide additional information and consistent expectations for favorite food show exhibits. For more information, contact: Darcy Tessman, 4-H Youth Development 1140 N. Colombo Sierra Vista, AZ dtessman@ag.arizona.edu (520) ext /2005 AZ1368 THE UNIVERSITY OF ARIZONA COLLEGE OF AGRICULTURE AND LIFE SCIENCES TUCSON, ARIZONA DARCY TESSMAN Extension Agent, 4-H Youth Development This information has been reviewed by university faculty. cals.arizona.edu/pubs/az1368.pdf Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, James A. Christenson, Director, Cooperative Extension, College of Agriculture & Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

2 How to Use This Guidebook: Sections of this guide could be used at 4-H prject meetings to prepare youth for Favorit Food Show exhibits. Youth and/or adult leaders are able to present informationon each portion of show requirements during project meetings or organzie a day for demonstations/ illustrated talks on the topics outlines in this publication. Overview: The Favorite Food Show is a great way for 4-H youth to display what they learn from their food and nutrition projects. This competition integrates: Food preparation Nutritional knowledge Menu planning Table service planning Public Speaking Food handling practices What do Youth Exhibit at The Favorite Food Show? Youth prepare a table setting, including dishes, flatware, etc., for one place setting. This setting typically has a theme that is reflected in the tablecloth/placemats, centerpiece, and menu. Youth utilize their knowledge of meal planning by displayng a menu for the meal and by preparing one of the items form that menu which is titled their favorite food. The recipe for that favorite food is displayed and youth stand next to their display table to answer questions posed by the judges of the event. How do You Start to Prepare for The Favorite Food Show? What do you already have? Youth do not need to buy anything special for this competition. Determine what is available at home before beginning a plan for the exhibit. Look at tablecloths and place-mats that are currently in use. Creatively using a piece of fabric or an old quilt to top a table can make the exhibit really stand out. Carefully examine all of the flatware, glasses, plates and table coverings. Neatness counts and all will need a fresh washing, polishing, or ironing before the event. Plan the Menu This is probably the portion of the Favorite Food Show that takes the longest period of time. The menu is the basis of the entire display and it requires planning. Variety is very important in menu planning. There should be different colors, temperatures, textures, and flavors of foods for each meal. Look at the following examples to help explain how to add variety to a menu. Discuss with your 4-H leader why one example is better than the other. Color Examples: Texture Examples: Boiled Chicken Mashed Potatoes Steamed Cauliflower White Bread Slice with Honey Butter Milk OR: Grilled Chicken Oven Roasted Red Potatoes Asparagus Tips Whole Wheat Rolls Cherry Jam Milk Potato Soup Peanut Butter & Jelly Sandwich Cooked Carrots Milk OR: Grilled Pork Chop Baked Potato Sour Cream Garden Salad with Seasoned Croutons Carrot and Celery Sticks Milk 2 The University of Arizona Cooperative Extension

3 Temperature Examples: Ham Scalloped Potatoes Corn Hot Buttered Rolls Coffee U.S.D.A. Food Guide Pyramid OR: Ham Scalloped Potatoes Cucumbers with Sour Cream Dressing Carrot Sticks Dinner Rolls Strawberry Jam Milk Graphic courtesy of the National Dairy Council 2004 Flavor Examples: Fried Chicken French Fried Potatoes Deep Fried Okra Hush Puppies Milk OR: Herb Roasted Chicken Corn on the Cob Green Beans Carrot & Raisin Salad Garlic Rolls Milk Plan the Menu, Part 2 Not only will flavor, texture, color and temperature need to be considered when planning a menu, also consider the nutritional value of the meal as a whole. Take a look at the Food Guide Pyramid below. It gives recommended serving amounts for one day s intake of the listed food groups. When planning a menu for the Favorite Food Show, remember that it will only need one meal s worth of these foods. However; knowing how one meal fits into an entire day s worth of food consumption is good information to consider. For more information about the Food Guide Pyramid or to retrieve additional nutrition lessons for youth, go to: The most helpful way to remember the food group servings is to think of the Pyramid as an address. Just start at the Milk Group and work your way down. If you re between 4 and 8 years old, the address is The address helps you remember the number of servings you need from each food group every day. Graphics and information courtesy of The University of Arizona Cooperative Extension 3

4 Plan the Menu, Part 2 continued Foods can help keep people healthy and prevent diseases. It is important to know what you should eat and how much should be eaten. There are dozens of internet sites, health books, and 4-H curriculum guides that teach about nutrition. At the end of this exhibitor guide, there are some sample lessons that leaders might use at 4-H meetings. The Produce for Better Health Foundation teaches about the importance of eating 5 or more servings of fruits and vegetables a day. Twelve pages of activities, including recipes are attached to help teach about the importance of eating fruits and vegetables each day. Activities retrieved from Table Setting 101: Start with the basics. To the right is an example of a basic table setting and some simple directions to help exhibitors learn how to space items for display. Each utensil should be approximately ½ away from the plate and from each other. The glass goes approximately 2 above the tip of the knife. Notice that the blade of the knife is turned toward the plate. Also, the bottom edge of the silverware and plate are placed approximately 1 from the edge of the table. Photo courtesy of: tiptonheart.org/familyplacesetting.jpg Also, additional information about all of the food groups is attached. This information from the National Dairy Council at includes five pages of food pyramid activites/handouts that will help youth understand how to eat foods from all of the food groups. While these activities are in no way a complete set of information about nutrition, they do support the menu planning portion of this exhibitor guide. Formatting your Menu: Once the menu is decided, it needs preparation to be displayed. Typically, the menu will be exhibited on an 8 1/2 x 11 piece of paper in a photo frame. Menus have a standard format to follow which consists of listing the foods in the order that they are served (appetizer, main dish, starchy vegetable, other vegetable, salad, bread, dessert, and beverage). Also, capital letters are used with all of the main words. Words such as of, and, the, with, etc., are not capitalized. Look at the menu examples for color, texture, temperature, and flavor (on page 3) to reference menu formatting. Some special consideration is made for items that accompany a food. Baked Potato is one example (the second example of the texture menus) as it is listed to the left side of the menu and the Sour Cream is on the right. Because the sour cream accompanies the baked potato it is listed on the same line of the menu. Another special consideration for accompanying foods is that only special additions are listed. For example, Seasoned Croutons are included in the second example from the texture menu but plain croutons would not normally be listed. If there is a specific type of salad dressing or special flavor of butter, they will be listed, otherwise do not include plain butter or dressing. Table Setting 102: The next table setting is for a luncheon. Lunch is usually a light meal. Notice that the luncheon fork and plate are slightly smaller than what are shown in the first example. When a soup bowl is used, the napkin moves to the left of the fork. The soup spoon is placed to the right of the teaspoon. The bread and butter plate and spreader are placed above and slightly to the left of the fork. A wine glass is optional, but when used it is placed to the right, slightly lower than the water goblet. While there are more items than the basic table setting, the same guidelines are used. Utensils are still placed approximately ½ from each other and the entire setting is approximately 1 from the edge of the table. Photo courtesy of: com/recipe/entertaining/luncheontablesetting.jpg Each item on the menu is centered on the page so that all items are symmetrical. Using a computer to put together the menu will make spacing much easier. For additional information on menu format, go to: edu/4h/contest/tableset.pdf 4 The University of Arizona Cooperative Extension

5 Formal Table Setting: On the right, notice that a salad fork is added to the left of the dinner fork, while a dessert fork is on the right. Neither of these courses have a plate or other piece of dinnerware in this setting as these courses are often served and cleared away during the meal. Also, note the dinner plate is larger than the luncheon plate in the last example. Photo courtesy of Napkin Folding: When setting a table for a special occasion, a unique napkin fold is often used. Below, there are three examples of folds that are easy to duplicate and have web sites listed that give step by step instructions with photos to assist in achieving each design. The Drape Grasp one unfolded napkin in the center. Lift and gently gather the sides; then finish with a loose-fitting napkin ring, or tie ribbon or twine in the center. After folding, place the napkin on or beside a dinner plate. The Roll Fold one napkin in half and then roll from one end to the other. Slip into a napkin ring, or tie in center with ribbon, raffia, an ivy branch or silver braid. Lotus Flower Fold all four corners of the napkin to the center, and press. Flip the napkin over, and fold the corners to the center. Press the napkin. With one finger pressing down on the napkin s center, reach underneath and pull the flap at each corner partially out to create a lotus flower. (Directions for the above napkin folds retrieved from on August 17, 2004) The Internet has multiple sites that give directions for folding napkins into unique designs. The following sites give additional folding ideas a/12napkin.htm Public Speaking: The public speaking portion of the Favorite Food Show is limited to youth sharing the planning process with the judges of the event. It is a great opportunity to practice speaking in front of a Photo courtesy of com/newsandinfo/clipart/clipartgallery.htm very small group of people. The Favorite Food Show allows youth who are uncomfortable with public speaking or demonstrations an opportunity to gain confidence in their abilities. The basics for any presentation include: 1. Practice good posture, stand tall. 2. Maintain eye contact. 3. Speak in a voice that is natural, and loud enough to be heard. 4. Avoid mannerisms such as pushing back hair or rocking back and forth. 5. Be neat and well groomed. 6. Smile! For more information on public speaking preparation, go to: Public Speaking: The United States Department of Agriculture (USDA) works to educate consumers on the importance of following food safety guidelines. The Partnership for Food Safety Education works with the USDA in support of the Fight BAC! Campaign which focuses upon four simple steps that can help prevent foodborne illness: 1)Clean, 2)Separate, 3)Cook, 4)Chill. At the end of this reference guide are the fact sheets for each of these four steps as provided at These fact sheets are provided as additional educational materials to utilize at 4-H meetings for all youth in foods and nutrition rather than only for those entering in the Favorite Food Show. For more food safety information from the Food Safety and Inspection Service, go to: htm. The University of Arizona Cooperative Extension 5

6 Pull-out Guide on Food Safety: 6 The University of Arizona Cooperative Extension

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13 Nutrition Activities Graphic courtesy of main.asp Graphics courtesy of Any products, services, or organizations that are mentioned, shown, or indirectly implied in this publication do not imply endorsement by The University of Arizona. The University of Arizona Cooperative Extension 13

14 Take the 5 A Day Challenge! 14 The University of Arizona Cooperative Extension

15 5 A Day and Almonds The University of Arizona Cooperative Extension 15

16 5 A Day and Blueberries 16 The University of Arizona Cooperative Extension

17 5 A Day and Cauliflower The University of Arizona Cooperative Extension 17

18 5 A Day and Corn 18 The University of Arizona Cooperative Extension

19 5 A Day and Cucumbers The University of Arizona Cooperative Extension 19

20 5 A Day and Mangos 20 The University of Arizona Cooperative Extension

21 5 A Day and Pumpkins The University of Arizona Cooperative Extension 21

22 5 A Day and Sweet Potatoes 22 The University of Arizona Cooperative Extension

23 5 A Day and Zucchini The University of Arizona Cooperative Extension 23

24 Eat 5 A Day the Color Way 24 The University of Arizona Cooperative Extension

25 5 A Day the Color Way The University of Arizona Cooperative Extension 25

26 Pyramid Explorations 26 The University of Arizona Cooperative Extension

27 ACT IV: The Pyramid Explorations Theatre The University of Arizona Cooperative Extension 27

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29 Are They Getting Just the Right Mix? The University of Arizona Cooperative Extension 29

30 Body-Building Meals and Snacks Any products, services, or organizations that are mentioned, shown, or indirectly implied in this publication do not imply endorsement by The University of Arizona. 30 The University of Arizona Cooperative Extension