Food and Nutrition Projects Exhibit Requirements for ALL Projects #

Transcription

1 Food and Nutrition Projects Exhibit Requirements for ALL Projects # Participants in foods will be required to have a notebook highlighting their experience with reports and photos for each activity. (See details below) The Presentation Project is a project specific to the participant s book. The participant will be responsible for bringing a 3 pronged folder that includes 8 ½ x 11 pages. The participants will create a maximum of one page (one-sided only) per activity area or interest area as designated in the front of their project books. These pages could be in collage, journaling, timeline, photo, or any other format that would illustrate the work and knowledge of the participant. Each page could be different or could be a combination of styles allowing the 4-Her to reflect on their learning experience. There will be no points for scrapbooking style. The portfolios will be judged on the inclusion of information about the interest or activity areas listed in the front of each book, the organization of the materials, verbal presentation, and communication with the judge regarding their portfolio. Also: Bring to judging at least one prepared item from the project book to judging. Each food project should be part of the club booth at the county fair that does not include actual food. Exhibit can include posters, pictures, displays, and so forth which illustrates what was learned in the project. Please use the Myplate provided in your project books. Additional information is available by going to: The following projects must have cost per serving calculations: Quick Breads, Meals In Minutes, The Outdoor Chef, Star Spangled Foods, Yeast Breads on the Rise, You re the Chef, The Global Gourmet, Pathways to Culinary Success. See example on following page.

2 Example of calculation cost per serving: Chili Con Carne - serves 6 Ingredient and Amount Used 1 lb. ground beef $1.30 1/4 cup chopped onions (1 small onions).05 * ½ cup chopped green peppers (1/2 medium pepper).15 1 can (15 oz.) chili, kidney pinto beans.45 1 can (1 lb. 12 oz.) tomatoes with juice.60 * 1 tsp. salt tsp. chili powder (Small quantities of seasonings do not need to be calculated) * = Home Grown TOTAL RECIPE COST $2.55 $ servings = $0.425 per serving You are encouraged to try all recipes in your project book and are responsible for the information in the book. If you do make any recipe substitution, it should be for the same food item as in the book or one with similar ingredients. Other substitutions are not acceptable. EXAMPLE: it is acceptable to substitute Peanut Butter Cookie for Snickerdoodles (same food item) or Spaghetti and Meatballs for Lasagna (similar food ingredients). Texas Sheet Cake is not acceptable substitution for Cherry Pie (Different ingredients and cooking principles involved.) MAKE AND BRING TO JUDGING ONE RECIPE FROM THE PROJECT BOOK. NO RECIPE SUBSTITUTION CAN BE MADE TO THIS RECIPE. Planning Meals/Menus The keys to combining foods into well-planned meals are BALANCE and VARIETY. Usually menus are built around the main dish or protein food. Plan meals for GOOD NUTRITION. Try to include at least one serving from each of the 4 basic food groups. A nutritious snack would include one or more food groups. A day s food plan will include both meals and snacks and should have the total servings needed from the 4 basic food groups. Contrast Temperatures. Most meals will provide at least one hot and one cold food such as HOT chicken, Cold apple salad. Plan Flavor Differences: mild with spicy, tart with sweet.

3 Choose foods with a Variety of Color: Brown baked beans, Green cole slaw, Yellow corn bread, White milk. Try NOT to repeat the same shapes and forms of food at the same meal: for example--fish square, diced potatoes, cubed gelatin. Contrast Textures such as Juicy orange wedges, Crisp chewy toast, and Smooth cocoa. Figure the kinds and amounts of food according to persons and occasion for which the meal or snack is planned. In addition, consider foods that are in season. Also make sure the foods can be prepared within the available time and equipment on hand. Writing Menus Menus may be very simple as for a snack of one or two items. Or they may include many foods items as for a company meal. The same rules apply for writing any menu. 1. Capitalize all words except and, with, etc. 2. Begin menu with the food items served first. 3. The beverage(s) appears as the last item (except for breakfast juices and juice served as an appetizer they go first). 4. Word should be used to describe the kind of food or how it is prepared. For example: Lettuce Wedge with Ranch Dressing, not Lettuce Salad Hot-spiced Cider, not Cider Diced Parsley Potatoes, not Potatoes 5. When items on a menu are served/eaten together, write one of these ways: Broiled Hot Dogs on Bun Pickle Relish OR Cheddar Cheese Balls OR Whole Wheat Crackers 1. Write the menu so it is centered. Example: Carrot Curls Cucumber Spears Dill Dip Golden Punch Chilled Orange Juice Scrambled Eggs with Ham Bits Banana Nut Muffins Strawberry Jam Milk Coffee

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5 FOODS PROJECTS 459 I SPY IN THE KITCHEN Project: Learn about the MyPyramid and the foods you need to eat each day to be healthy. Learn to read, follow, and prepare simple recipes to enjoy with family and friends. Judging: Complete project as directed on pages 1-7 of the project book. Write a menu for one meal including two foods from your project. Bring one serving of one of these foods and the appropriate table setting for menu. No centerpiece required. Be prepared to discuss MyPlate, measuring techniques for dry and liquid ingredients, and how to prepare the food you brought. Bring your completed project book. No Cost per Serving Calculation is required. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats. countywide booth LET S BAKE QUICK BREADS Project: Bake delicious breads with nutritious ingredients while learning new recipes, the nutrients found in wheat, cost comparisons with similar products, and proper handling and storage. Judging: Complete project as directed on pages 4-6 of project book, including two learning experiences and two leadership/citizenship activities. Bake the muffin and biscuit recipes and complete accompanying activities. Make at least 5 of the 7 specialty breads. Record your results of these bakings in your project book. Bring completed project book, a written menu from one day including at least two quick breads in the Menu. Bring either 6 muffins or biscuits or a loaf of one of the specialty breads and the appropriate table setting for the meal or snack where the quick bread will be served. No centerpiece required. Be prepared to discuss the MyPlate, the recommended number of servings from each food group, the relationship of nutrition and fitness, the nutritional value of bread products, and the different preparation methods for the quick bread you baked for the project. Cost per Serving Calculation is required. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Bring your completed project book. Fair: Exhibit your three pronged project folder.. Display in your 4-H Club Booth or countywide booth.

6 462 - YEAST BREADS ON THE RISE Project: Find out how bread rises when you add yeast, the nutritional value of those breads, and master the art of baking delicious breads using yeast. This project can be completed in two years. Judging: Complete the project as directed on pages 5-7 of the book. Explore all interest areas and record results. Bring a written menu for one day including at least two of the bread projects from your project book; a loaf of bread (either white or whole wheat); the appropriate table setting for the meal at which the bread will be served; and a centerpiece. Be prepared to discuss basic nutrition facts (MyPlate, etc.), the role of different ingredients in bread and the different preparation methods you used in completing your project. Bring completed project book and be prepared to discuss it. Cost per Serving Calculation is required. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats. 463 SPORTS NUTRITION 2: GET SET Project: This project is an intermediate level food and nutrition project. Members will build interest in physical activity and good nutrition. Youth will learn easy food preparation skills to keep their bodies healthy; both physically and nutritionally. It is designed to be taken over one year. Any youth taking the project a second year will need to do all overtime activities. Judging: Complete project as directed in pages 4-6 of the project book. Bring one food made from a recipe in the book, a place setting, a day s menu and be prepared to discuss how the foods you selected and activities you did impact your body s physical strength and stamina. Bring your completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats.

7 467 - YOU RE THE CHEF Project: Prepare creative, nutritious meals using the oven, range top, the microwave, slow cooker, and stir fired foods. Judging: Complete the project book as directed on pages 2-5 of the members project guide. Explore six of the seven meal areas and complete the self-evaluation. Take part in at least two learning experiences and at least two Leadership/Citizenship activities. Bring your completed project book, a written menu for one day (different from those in your project book, including two foods you prepared in your project), one serving of one of those foods, the appropriate table setting for the meal at which the food will be served and a centerpiece. Be prepared to discuss basic nutrition facts, the MyPlate, preparation method for the food you prepared, appropriate cooking techniques. Record your experiences in the project book. Cost Per Serving Calculation is required. Bring your completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline photos or whatever shows knowledge of participant. Pages may be different formats THE GLOBAL GOURMET Project: See and taste how nutritional needs are met in other cultures by exploring food history and customs around the globe to better understand our world. Judging: Complete the project as directed on pages 2 of the project book. Be knowledgeable about the different customs and the history of each country. Keep extra records in a notebook. You may include news articles or pictures. Plan meals and follow through on activities listed, including appropriate table settings. Be prepared to discuss the recommendations for the MyPlate and the preparation methods for the food you prepared. Bring an international menu for the day, one serving of one food from the menu, the table setting, and centerpiece appropriate for the meal you prepared. Cost per Serving Calculation is required. Bring your completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats.

8 472 GRILL MASTER Project: Explore nutritious meals and the great outdoors by planning, safely packaging and preparing foods with a variety of heat sources away from the kitchen. Judging: Members should plan, prepare, and clean up for at least two or more of the suggested foods using two different fuel sources. Explore all six interest areas and complete the rest of the project as directed on page 4of your project book. Bring completed project book, a written menu for one day which includes two foods prepared by outdoor cookery methods; one serving of one of these foods; appropriate table setting for the meal at which this food will be served; and a centerpiece. Be prepared to discuss the MyPlate, food safety, and information related to meals outdoors and the meals you prepared. Cost per Serving Calculation is required. Bring your completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats. 474 BEYOND THE GRILL Project: In this project members will learn other types of outdoor cookery beyond the grill: campfire, catching some rays (solar), camp cook stove, and the dutch oven while learning about food safety and nutrition. Judging: Members will should plan, prepare, and clean up for at least two or more of the suggested foods using two different heat sources. Explore all six interest areas and complete the rest of the project as directed on page 4of your project book. Bring completed project book, a written menu for one day which includes two foods prepared by outdoor cookery methods; one serving of one of these foods; appropriate table setting for the meal at which this food will be served; and a centerpiece. Be prepared to discuss the MyPlate, food safety, and information related to meals outdoors and the meals you prepared. Cost per Serving Calculation is required. Bring your completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats

9 475 - STAR SPANGLED FOODS Project: Discover the customs and traditions that influence some favorite American foods and the way we like them by experimenting with keeping and serving food at its best. Judging: Complete project as directed on page 2 of your project book. Plan a menu for one day different from the ones in your book and bring one serving of one of the foods from the menu (should be a food from your book), the appropriate table setting for the meal. No centerpiece required. Be prepared to discuss information in your project book, the MyPlate and recommended number of servings and preparation of the food you brought. Cost per Serving Calculation is required. Bring completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats PATHWAYS TO CULINARY SUCCESS Project: Explore a variety of new experiences to gain a basic understanding of culinary arts. Learn about the techniques used by cooks and chefs in preparing foods, how to use basic equipment, prepare meats, stocks and sauces, pies and pastries, garnishes, and presenting meals with appeal. Career exploration, advanced recipes, and a number of activities are included in this project. Judging: Complete the project as directed on pages 1-4 of your project book. Plan a menu for one day including at least two foods from your book. Bring completed book, planned menu, one serving of one of the foods in the menu (from the project book), and the appropriate table setting for the meal in your menu at which the food will be served, including an appropriate centerpiece. Bring completed project book and be prepared to discuss MyPlate, the preparation of the food you brought to judging, and the information and activities in the project book. Cost per Serving Calculation is required. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats.

10 477 PARTY PLANNER: A GUIDE TO QUANTITY COOKERY 1 Project: In this project you will have fun planning and preparing food for your next big event. You will learn How to alter recipes for improved nutrition, budget for an event, plan an appealing party menu, create a workable cooking schedule, determine appropriate quantities for groups, and prepare and serve food in a safe manner. Complete all eight activities, at least two learning experiences, two leadership/citizenship activities and write a project summary. Judging: Bring one food that you have altered the recipe to improve the nutrition, menu, cost per serving and a table setting for your event. Be prepared to discuss all aspects of your project including scheduling of cooking. Bring completed project book. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats SPORTS NUTRITION 1: ON THE MARK! Project: Want to be the best athlete you can be? In this beginning-level project 4 H members learn about the importance of physical activity and good nutrition. By understanding levels of physical activity, MyPyramid, and the importance of drinking plenty of fluids, 4-H members can prepare themselves for mild or intense workouts. Easy food preparation skills are included. This is a one-year project with the option of additional learning in a second year. Judging: Complete the project as directed on pages 4-7. Plan a menu for at least two of the foods in the book. Bring completed project book, one serving of one of the foods in the book and an appropriate table setting for the menu in which the food would be served. No Centerpiece required. Be prepared to discuss what you did and learned in the project including My Plate and how it relates to you. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats. Judging Day: Family and Consumer Sciences Project Judging Day - Thursday, July 16th at Youth

11 484 SNACK ATTACK! Project: In this beginning-level project 4-H members learn how to select and prepare healthful snacks while learning the ins and outs of MyPyramid, an important guide to making healthful food choices and being physically active. Designed to be completed in one year, members who complete this project are encouraged to take other beginning-level food and nutrition projects. Judging: Complete the project as directed on pages 5-7. Plan a menu for at least two of the foods in the book. Bring completed project book, one serving of one of the foods in the book and an appropriate table setting for the menu in which the food would be served. No Centerpiece required. Be prepared to discuss what you did and learned in the project including My Plate and how it relates to you Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline photos or whatever shows knowledge of participant. Pages may be different formats. 485 RACING THE CLOCK TO AWESOME MEALS Project: This is an intermediate-level project that focuses on the knowledge and skills needed to prepare quick, nutritious, low-cost meals. It builds on basic food preparation skills so that youth can tackle difficult recipes while being creative with ingredients. This project, which includes seven recipes, can easily be completed in one year. Judging: Complete the project as directed on pages 3-5. Plan a menu for at least two of the foods in the book. Bring completed project book, one serving of one of the foods in the book (or that you created) and an appropriate table setting for the menu in which the food would be served. No Centerpiece required. Be prepared to discuss what you did and learned in the project including MyPlate and how it relates to you. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats.

12 486 DASHBOARD DINING Project: Look at fast food in a whole new way. This project shows you how to make fast food menus part of a healthy lifestyle by understanding true portions and healthful choices, to design your meals with your new nutrition knowledge. Judging: Complete all seven activities, at least two learning activities, at least two leadership/citizenship activities, and a project review. Bring to judging your completed project book. Be prepared to discuss your knowledge of MyPlate. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats FAST BREAK FOR BREAKFAST Project: Learn the importance of breakfast, good breakfast choices, nutrition, food preparation, and food and equipment safety. Judging: Complete the project as directed on page 1 of your project book. Bring completed project book, written menu for one day which includes at least one food from the project book, one serving of one food from the menu (from your project book), the appropriate table sitting for the meal at which the food will be served and an appropriate centerpiece. Be prepared to discuss the MyPlate. No Cost Per Serving Calculation is required. Also, bring a 3 pronged 8 ½ X11 folder with a maximum of one page per activity. Pages can be collage of journaling, timeline, photos or whatever shows knowledge of participant. Pages may be different formats.