Tulare County 4-H Favorite Foods Day

Transcription

1 Tulare County 4-H Favorite Foods Day Saturday, February 25, 2017 Tulare County Agriculture Building 4437 S. Laspina Street, Tulare, CA 93274

2 Cooperative Extension Tulare County Tulare County 4-H Youth Development Program 4437-B S. Laspina St Tulare, CA (559) Fax (559) Dear 4-H Members, Leaders, and Parents: Favorite Foods Day is an enjoyable, well-rounded educational event. Participants are able to showcase what they have learned in the Cake Decorating, Foods and Nutrition, and Food Preservation projects. In addition, all 4-H members may demonstrate their knowledge and creativity in Table Setting. There is a $2 entry fee for each category and mini members are able to participate in the Table Setting category (only) for FREE! All entries will be collected at the club level (on the Club Summary Sheet) and the club is responsible for submitting all entries and payment, via a single club check, payable to Tulare County 4-H Leader s Council (TC 4-H LC), by the entry deadline of Friday, February 3, Be sure to check with your Club regarding the Club due date. Clubs are required to provide one (1) volunteer for every three (3) entries. The volunteers do not need to be approved 4-H Adult Volunteers; they can be parents, grandparents, aunts/uncles, leaders, etc. Volunteers MUST be designated on the Club Summary Entry Sheet. Volunteers will assist with staging, judging, supervision, and other activities as needed. Volunteers will check in at 8:30 am at Door 3 on the day of the event. New this year, the Favorite Foods Day Committee will be hosting an Information Night on Monday, January 23, 2017, at 7:00 pm at the Tulare County 4-H Office. Leaders, members and parents are welcome to come and learn more about the event, get ideas for entries, and have thier questions answered. We look forward to seeing you! We plan to have food vendors on site. More information will be available at a later date. The Hi 4-H members are planning some fun activities to keep the 4-H members entertained during the tabulations period. Feel free to bring chairs to sit in and hang out while the 4-H members set up their entries and participate in the interviews. Participants will remain in the holding room until they have completed their interview(s). Participants are allowed to bring reading, activity books and personal gaming devices (with headphones) to use while in the holding room; Absolutely NO Cell pones! Tulare County 4-H is NOT responsible for lost/misplaced items, bring at own risk! If you have questions about the event or registration process, please contact the 4-H Office at (559) Sincerely, Rochelle Mederos Favorite Foods Day Committee 4-H Program Representative Jody Scheer, Chair, Ducor 4-H Michelle Dempsey, Liberty 4-H Michelle Gaylord, Elbow Creek 4-H & Hi 4-H Pam Kilburn, Oakdale 4-H Natalie Mederos, Oakdale 4-H

3 Favorite Foods Day Schedule February 3, 2017 Favorite Foods Day entries due. February 21, 2017 If you are unable to exhibit your entry(ies) at Favorite Foods Day on Saturday, 2/25/17, please notify the 4-H Office by phone (559) or February 25, 2017 Favorite Foods Day 8:30 AM Door 3: Volunteer Check in and Orientation 8:30 AM Door 1: Check in and set up of Decorated Cakes and Preserved Foods 8:30 AM Door 2: Check in and set up of Table Settings 9:15 AM Door 1: Check in, set up, and plating of Favorite Food Main Dish and Dessert entries 9:15 AM Door 2: Check in, set up, and plating of Favorite Food Snacks (cooked and noncooked), Salad, and Special Diet entries *Participants will remain in the holding room until completion of set up, plating, and interviews. Electronic gaming devices with ear phones, books, and other personal entertainment activities are encouraged, but absolutely NO CELL PHONES! 11:00 AM Lunch available to be purchased on site. 12:00 noon Games and activities for participants while tabulations take place, organized by Hi 4-H 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! Parents are NOT allowed past the check in table! Favorite Foods Day Rules 1. Event Date: Favorite Foods Day will be held Saturday, February 25, 2017, at the Tulare Co. Agricultural Building, 4437 S. Laspina St., Tulare, CA PARK IN REAR PARKING LOT. See map. 2. Entries Due Date: February 3, 2017, mail or drop off to Tulare County 4-H, 4437-B S. Laspina Street, Tulare, CA Members may only enter one entry per category. 3. 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, payable to TC 4-H LC, for all entry fees due to the 4-H office by February 3, Volunteers: Clubs must provide one adult volunteer per three entries. Volunteers will help with staging, judging, and other activities as needed. 5. Categories and Eligibility: Participants in the Table Setting category must be currently enrolled 4- H members, all ages, any project. Participants in the Favorite Food category must be currently enrolled Junior, Intermediate, or Senior 4-H members in the Foods & Nutrition project OR the Beginning 4-H project. Participants in the Decorated Cake category must be currently enrolled Junior, Intermediate, or Senior 4-H members in the Cake Decorating project. Participants in the Preserved Food category must be currently enrolled Junior, Intermediate, or Senior 4-H members in the Preserved Foods project. Participants must be present to set up and display their own entry. 6. Divisions: Junior (9-10 years old), Intermediate (11-13 years old), Senior (14-19 years old), and Primary (mini) (5-8 years old). * AGE BASED ON 12/31/ Interviews: Interviews will be available for all members in all Favorite Foods Day categories. Interviews ARE included in the scoring for Junior, Intermediate, and Senior divisions in the Favorite Food and Decorated Cake categories. Interviews are NOT included in the scores for

4 the Preserved Food and Table Setting categories. Interview participation for Preserved Food and Table Setting MUST be designated on the entry form. *Interviews count in your 4-H Record Book, Section 2: Personal Development Report, #6 Communication Skills. 8. Check In Process: All Volunteers and Participants will check in as noted on the Schedule. Parents are NOT allowed to enter the set up area. Participants will be given five (5) minutes to set up/plate entry. Upon completion of set up/plating, participants MUST wait in the holding room for interviews. Interviews will take place after judging is completed. Participants will be dismissed upon completion of interview. Parents are NOT allowed in the holding room. 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 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 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.

7 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

8 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.

9 Table Setting Category Any currently enrolled Primary (mini), Junior, Intermediate, and Senior 4-H member, may enter this category. Only one entry per 4-H member is allowed. Interviews are NOT included in the scoring of this category. If a member would like to participate in an Interview, it must be designated on the entry form. Primary (mini) members will participate in group interviews. All Table Settings will be Functional Table Settings. Members may choose to enter either the Casual or Formal Class. Class A: Casual Class B: Formal All entries must include an ENTRY TAG (see sample). The Entry Tag will be placed in the extra space above the Table Setting; Room monitors will assist with correct placement of the Entry Tag. Functional Table Setting Requirements: The following items must be used and must fit within the space allotted 15 depth, 20 width, and 10 overall height. (# s correspond with diagram below) 1. Placemat (or some type of table covering, any size, any shape) set to the edge of table. No overflow is allowed! (Picture shows both a rectangle and a round placemat, using dotted lines.) 2. Napkin (with/without napkin ring is permissible) can be placed anywhere in the allotted space: i.e.; next to fork; in glass; on plate; etc. 3. *Fork (use only one, regardless of menu). i.e., a salad fork may be used instead of a dinner fork. Must be placed on the left side of the plate, allowing for the 1 space from the edge of the table. 4. *Plate (or the type of container you prefer) placed in the middle of the allotted space, allowing for the 1 space from table edge. 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. Must be placed on the right side of the plate, allowing for the 1 space from the edge of the table. 6. *Spoon (use only one, regardless of menu) i.e., a soup spoon may replace a teaspoon. Must be placed on the right side of the plate to the right of the knife, allowing for the 1 space from the edge of the table. 7. Glass or container appropriate for beverage (empty not filled) i.e., drinking glass, teacup, etc. Napkin may be placed in beverage container. Must be placed above the plate and to the right. 8. Decoration is limited to 10" in height and in proportion to a single place setting. May be placed anywhere in the upper left of the allotted space. Examples: candle, bud vase, statue, floral basket, etc. 9. Menu is to be created by the member to be displayed as a part of the table setting. The menu may be any size and may be placed anywhere in the allotted space. Choice of menu items should follow the USDA My Plate guidelines. Be creative! *Note: The 1 mark in the diagram refers to the placement of the placemat, plate, utensils and napkin from the edge of the table. CRITERIA FOR JUDGING FUNCTIONAL TABLE SETTING Artistic Arrangement Originality Over-All Picture Correctness Appropriateness Menu

10 Favorite Food Category Entry in this category is limited to currently enrolled Junior, Intermediate, and Senior 4-H members in the Foods & Nutrition project OR the Beginning 4-H project. Only one entry per 4-H member is allowed. Interviews ARE included in the scoring of this category. *Age is based on 12/31/16 Junior Division Intermediate Division Senior Division 9-10 years old: years old: years old: 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, prepare one (1) item, aka Favorite Food from the menu, according to the Division and Classes above, and create a Functional Table Setting display. Senior 4-H members must include the cost per serving on the ENTRY/RECIPE CARD. 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! Refer to the Functional Table Setting Requirements in the Table Setting Category for set-up details. *It is not necessary to enter an additional Functional Table Setting entry or pay an additional fee! It is recommended that you select a food item to exhibit that is easy to transport and will retain its temperature and attractive appearance. The Favorite Food is evaluated on appearance, flavor, and texture. Nutritional Snack entries must contain two (2) or more of the five food groups. The five USDA, My Plate food groups are: fruits, vegetables, grains, protein foods, and dairy. Special Diet entries must consist of any one or a combination of low salt, low sugar, low cholesterol, gluten free, etc. The entire recipe may not be a packaged product (such as a cake mix, etc.) or a pre-mixed item (such as pre-boxed 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! The recipe and instructions for preparation is to be included on the Entry/Recipe Card, not the Menu. All entries must include an ENTRY/RECIPE CARD (see sample). The ENTRY/RECIPE CARD will be placed in the extra space above the Table Setting; Room monitors will assist with the correct placement of the Entry/Recipe Card. *For more information, see attachments: Eat the My Plate Way and Fight Bac!

11 Decorated Cake Category Entry in this category is limited to currently enrolled Junior, Intermediate, and Senior 4-H members in the Cake Decorating project. Only one entry per 4-H member is allowed. Interviews ARE included in the scoring of this category. Class A: Class B: Class C: Buttercream (only) Fondant (only) Combo/Mixed (Buttercream & Fondant) All entries must include an ENTRY TAG (see 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/plates cannot exceed 15 X 15. Preserved Food Category Entry in this category is limited to currently enrolled Junior, Intermediate, and Senior 4-H members in the Food Preservation project. Only one entry per 4-H member is allowed. Interviews are NOT included in the scoring of this category. If a member would like to participate in an Interview, it must be designated on the entry form. *Note: Canned or Dried item must have been made by the member during the current 4-H year (July 1, 2016 current date). 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. All entries must include an ENTRY TAG (see sample). Attach ENTRY TAG to the jar with a rubber band. The entry tag must include the type of product, method/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.

12 Entry Form Favorite Foods Day Table Setting Category $2 Entry Fee & FREE for Primary/mini members Name: Division (age as of 12/31/16) Choose one (1): Primary/Mini Member (Ages 5-8) Phone: Junior Member (Ages 9-10) Intermediate Member (Ages 11-13) Senior Member (Ages 14-19) Age, as of 12/31/16: Class - Choose one (1): Class A: Casual 4-H Club: Class B: Formal Member Signature Parent Signature I would like to participate in an Interview: YES NO # of Years in 4-H: CCL Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event. ****************************************************************************************************************************** Entry Form Favorite Foods Day Favorite Food Category $2 Entry Fee Name: Division & Class - Choose One (1): Junior Division (Ages 9-10): Phone: Class A: Nutritional Snack, cooked Class B: Nutritional Snack, non-cooked Class C: Salad Intermediate Division (Ages 11-13): Age, as of 12/31/16: Class A: Salad Class B: Main Dish 4-H Club: Class C: Dessert Senior Division (Ages 14-19): Class A: Salad Class B: Main Dish Member Signature Class C: Dessert Class D: Special Diet Parent Signature Project and # of Years Enrolled: Foods & Nutrition Beginning 4-H Project Leader Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event.

13 Entry Form Favorite Foods Day Decorated Cake Category $2 Entry Fee Name: Division (age as of 12/31/16) Choose one (1): Junior Division (Ages 9-10) Phone: Intermediate Division (Age 11-13) Senior Division (Ages 14-19) Class Choose One (1): Age, as of 12/31/16: Class A: Buttercream Class B: Fondant 4-H Club: Class C: Combo/Mixed (Buttercream & Fondant) Member Signature # of Years Enrolled in Project: Cake Decorating Parent Signature Project Leader Signature This member requires accommodations listed below in order to participate in this 4-H Youth Development event. ****************************************************************************************************************************** Entry Form Favorite Foods Day Preserved Food Category $2 Entry Fee Name: Division (age as of 12/31/16) Choose one (1): Junior Division (Ages 9-10) Phone: Intermediate Division (Age 11-13) Senior Division (Ages 14-19) Class Choose One (1): Age, as of 12/31/16: Class A: Canned Class B: Dried 4-H Club: Member Signature Description of Item, Preservation Method, and Date of Preservation: Parent Signature Project Leader or CCL Signature I would like to participate in an Interview: YES NO This member requires accommodations listed below in order to participate in this 4-H Youth Development event.

14 Favorite Foods Day Club Summary Sheet Return this form with ALL individual member entry forms by Friday, February 3, 2017, to the Tulare County 4-H Office, 4437-B S. Laspina St., Tulare, CA Please include club check for all entry fees and attach all individual member entry forms. Make check payable to: Tulare County 4-H Leader s Council (TC 4-H LC). LATE ENTRIES WILL NOT BE ACCEPTED! Club: *1 Signature of CCL: First Name Last Name Division Category Class Entry Fee 2 3 *4 5 6 *7 8 9 * * * Total Number of Entries Total Amount Enclosed *Volunteers: Required 1 per every 3 entries First Name Last Name Address

15 Favorite Food Recipe (Type, print, or attach recipe below. Be sure to include the list of ingredients and preparation steps.) (Fold along dashed line) Entry #: (To be filled out by FFD Staff) Division: JR INT SR (Circle only one) # Years in Project: Class: (Circle one choice below) Nutritional Snack, cooked Nutritional Snack, non-cooked Salad Main Dish Dessert Special Diet Name of Dish: Food Groups Included in Dish: (circle all that apply) Fruits Grains Vegetables Protein Foods Dairy Source of Recipe: *Senior Members Only: Cost per serving: (Fold along dashed line) Name: 4-H Club:

16 Favorite Foods Day Entry Tag Favorite Foods Day Entry Tag Entry # (To be filled out by FFD Staff) Entry # (To be filled out by FFD Staff) Division: JR INT SR (Circle only one) # Years in Project: Category & Class: (circle one choice below) Table Setting Casual Table Setting Formal Decorated Cake Buttercream Decorated Cake Fondant Decorated Cake Combo/Mixed Preserved Food Canned Preserved Food Dried Description of Entry (Include preservation process and date): Division: JR INT SR (Circle only one) # Years in Project: Category & Class: (circle one choice below) Table Setting Casual Table Setting Formal Decorated Cake Buttercream Decorated Cake Fondant Decorated Cake Combo/Mixed Preserved Food Canned Preserved Food Dried Description of Entry (Include preservation process and date): (Fold along dashed line) Name: 4-H Club: (Fold along dashed line) Name: 4-H Club:

17 Participants must enter through back doors! Door 1: Decorated Cakes Preserved Foods Favorite Food Main Dish Favorite Food Dessert Door 2: Table Settings Favorite Food Snacks Favorite Food Salads Door 3: Volunteers & Judges