Hubbard County Food Revue Participant Packet

Transcription

1 Hubbard County Food Revue Participant Packet Packet Content I. Guidelines for Members II. Things to think about III. Formal Table Setting Guide IV. Things to Remember V. Sample of Food Revue Ideas

2 4-H Food Revue Guidelines for Members OBJECTIVE OF THE SHOW: 1. To provide the member an experience in planning, preparing and serving foods as part of a meal or snack. 2. To give the member an opportunity for self-expression both verbally and visually. 3. To provide members an opportunity to show what they have learned. HOW TO PREPARE: 1. Select a tested, favorite recipe from a cookbook, or other dependable source. It should be something you or your family like and that you have prepared before. 2. Practice preparation of this food until it can be done easily and a good product is achieved. 3. You should be knowledgeable about the preparation of the food, the ingredients used, the nutrients contained in the food, and meal preparation time and sequence. 4. Put the recipe on an 8 ½ x 11 sheet of paper/poster that will stand alone. (Hint: The cardboard back from a stand up picture frame attached to your poster works great.) 5. Plan a menu including your food. Refer to the Food Guide Pyramid reference sheet and the Food Revue Check sheet when planning your menu. 6. Put the menu on an 8 ½ x 11 sheet of paper/poster that will stand alone. 7. Guidelines for posters: 8 ½ a. Neatness of menu and recipe poster is very important. b. The paper/poster should be white with black lettering or color coordinated to go with your display. c. Put your name, club, and county on the back of the poster. d. Careful following of these directions will be taken into consideration when the judges make their final decision. 8. Displays will be set up on tables. Some counties may provide a table at the facility; some may ask you to provide your own card table. Check with your county regarding their set up procedure. 9. Coordinate the table setting with a tablecloth and/or placemat, dishes, glassware, flat ware and centerpiece for one person only. Choose an appropriate table setting according to your menu selection (from casual to formal). 10. In your selection of place settings, linens, etc., what is available at home will be fine (we learn to use what we have to the best advantage). 11. Some counties require that you bring a mounted color photo of your food and display. The menu, recipe, and photo will be used for display at the fair. Check with your county for its requirements. The photo should include just the food item you make. 11

3 SUGGESTIONS IN CHOOSING YOUR FAVORITE FOOD: These are just suggestions; you can bring a food item not listed in their age category. 1. Cloverbuds should select any easy food item that they are able to prepare by themselves or with a little help from parents or older siblings. 2. Beginners (grades 5 and under), select items like their favorite nutritious food, beverage, snack or appetizer. 3. Intermediates (grade 6, 7, 8), select items like a nutritious salad, soup, sandwich, yeast bread, vegetable or dairy food. 4. Seniors (grades 9 and up), select items like a favorite nutritious main dish, meat, poultry, seafood, microwave food, ethnic food, low calorie food item or dairy product. SELECT ONE FAVORITE FOOD (not the entire meal) TO DISPLAY! Practice your food at home PRACTICE PRACTICE PRACTICE and display it for the 4-H Food Revue. DAY OF THE SHOW: What to bring: Recipe and menu posters and mounted photo. One serving of the favorite food for display on the table (not the entire menu). If the favorite food is to be served hot (example: lasagna) it need not be at judging time. Table setting appropriate for menu. YOURSELF as a neat and clean, well-groomed representative of your club and county. What to expect at the Show: 1. Set up the display up to ½ hour before show begins. 2. Check program for judging times. When your time nears, please be by your table to await judging. 3. When not being judged, feel free to look at other food displays. Please do not distract or interrupt others who are judging at that time. 4. Awarding of certificates, ribbons and pictures of the winners are taken. At some point, a picture will be taken of each participant with their place setting. 5. Displays may be taken down once the awards have been presented.

4 THINGS TO THINK ABOUT 1. COLOR pleasing color in meals stimulates the appetite and makes eating a greater pleasure. 2. FLAVOR bland foods compliment tangy foods have contrast. Avoid having more than one strong flavored food within a meal (onions, turnips and rutabagas are examples of foods with a strong flavor). 3. TEXTURE this means the crispness, crunchiness, hardness, softness, smoothness or chewiness of a food. Meals are monotonous when foods are all smooth or all crisp. A Contrast in texture is a must in a well planned menu. 4. FORM combine foods of different sizes, shapes and proportions. The use of all small shapes in foods becomes unappetizing. 5. TEMPERATURE contrasts in a meal must be considered regardless of the weather. Always serve hot food hot and cold foods cold. 6. VARIETY meals are most pleasing when a variety of foods are offered within the menu. Lunches and dinners offer the most opportunity for variety. Good menu planning usually does not allow for repeating foods and flavors within a meal (examples: tomato juice, tomato salad, tomato sauce). Formal Table Setting Salad Bread & Butter Plate Water Glass Milk Glass Napkin Dinner Plate Cup & Saucer Forks Salad, Dinner, Dessert Knife, Spoon

5 Food Revue Sample Questions for Conference Judging 1. How did you prepare this food? Where did you get the recipe? Have you changed the recipe and how? Who helped you in preparing this food? 2. Why did you choose this food? How often have you prepared it? 3. How does this food fit your ability and interests? How is it appropriate to the project in which you re enrolled? 4. Does the food look good? Have good flavor? Have good texture? Have good color? Have good shape? Is it safe to eat? 5. Does the food fit the menu? Does the menu have a variety of texture, flavor, color, temperature and nutrients? Will it look well with other foods on the menu? 6. What nutrients does the food provide? What do these nutrients do in the body? What nutrients does the menu provide? Is the menu balanced so it includes all foods listed in the food guide pyramid? How could the menu be varied to provide more nutrients? To cut down on certain nutrients? To increase or decrease calories? 7. Would it take a long time to prepare the menu? Why or why not? Is this menu easy to prepare? Why or why not? What skills are needed? How could this menu be varied so it would take less time to prepare? Cost less? Be easier? 8. Is the table setting attractive? Appropriate to the casualness or formality of the menu? Correctly arranged? Would this setting actually be used for the intended occasion?

6 4-H Food Revue Things To Remember: Pick a recipe that is nutritious, fairly inexpensive, and easy and fun to make! (Be sure you prepare a food for your age group and area of the project you are in.) Be able to tell how your food fits into the food groups and other nutritional information, such as what vitamins are in the food. Make your table setting colorful and attractive. Be creative! Also, remember to display the complete place setting, but only show the food you made. Your posters should be three 8 ½ x 11 inch posters. One should have your menu on it, the other with your recipe the last should have a picture of the entire meal at home. If you choose to write your menu and recipe out by hand, be sure to write on the dull side of the tag board so it won t smudge. When setting up the posters, put the menu on the left side of the table and the recipe on the right. This is because people read from left to right. Dress nicely and wear your hair away from your face, try to keep your hands away from your face when working with food. Try not to lick your fingers! Most of all, smile and have fun! Menu Good luck! Recipe

7 SAMPLE of FOOD REVUE IDEAS Note that not every exhibit needs to be formal. Below are ideas for several food revue displays. It would be helpful to have a sample menu and recipe display. This could be put into a project kit box. 1. Birthday party theme Something you would serve as the entrée at the birthday party Balloons Paper plate and napkins Toys or presents as center piece 2. Fishing theme Fish dish Fishing lures Fish bait bucket Fish tackle box Net 3. Hunting theme Venison meal Camouflage textile print Deer or other model knick knack 4. Ethnic food theme such as Chinese Theme around stir fry Chop sticks Fan Oriental dishes 5. Magic show theme Top hat Stuffed rabbit 6. Picnic theme Checkered table cloth Favorite Picnic food Paper plates and plastic silverware 7. Farm theme John Deere tractor memorabilia Hardy meat dish 8. Harvest theme Red bandana napkins Vase with stalks wheat 9. Bee theme Snack mix Yellow and black colors Pooh dish wear