Tulare County Agricultural Building 4437 S. Laspina St., Tulare

Transcription

1 Tulare County Agricultural Building 4437 S. Laspina St., Tulare

2 Dear 4-H Leaders, Members, and Parents: Favorite Foods Day is an enjoyable, well-rounded educational experience. Members participating in this event will bring an entry to show their understanding of setting a table, good nutrition, and skillful meal planning and purchasing, as well as their ability to prepare and serve a tasty, attractive, and nutritious meal. The event is set for Saturday, February 21, 2015, at the Tulare Co. Agriculture Building, 4437 S. Laspina St., Tulare, CA. All 4-H members may participate in the Table Setting Division. However, other divisions are limited to Junior, Intermediate, and Senior members that are currently enrolled in Foods and Nutrition, Beginning 4-H, Vegetable Gardens & Crops, Indoor & Mini Gardens, Foods Preservation, and Cake Decorating projects. Please consult the rules for further information. New this year - entries will be accepted online using the Survey tool. Go to Participating Junior (9-10 years old; 4 th -5 th grades), Intermediate (11-13 years old; 6 th -8 th grade), and Senior, (14-19 years old; 9 th grade & above) 4-H members will need to pay the $2 per entry fee directly to their 4-H Club. Primary/mini members (5-8 years old; K-3 rd grade) do not pay an entry fee. Each 4-H Club will submit one club check for all Favorite Foods Day entries from their club. Remember Primary/mini members do NOT have an entry fee! Entries are due Wednesday, January 28, Each club will receive an invoice and a summary of registrations by Wednesday, February 4, Club payments for ALL Favorite Foods Day entries are due Wednesday, February 11, Only club checks will be accepted! If you have questions about the event or concerning registration, please contact the 4-H Office at Sincerely, Rochelle Mederos 4-H Program Representative (559) mederos@ucanr.edu Mobile Café 99 will be onsite with food and beverage items available for purchase. 1

3 TIME SCHEDULE Revised 1/15/15 NOTE: ALL TIMES MAY VARY AND ARE SUBJECT TO CHANGE BASED ON THE NUMBER OF ENTRIES January 28, Deadline for entering Favorite Foods Day. February 4, Community Club Leaders will be ed an invoice and a registration summary sheet to confirm registrations. February 11, Club check for entry fee due to the 4-H office, 4437-B S. Laspina St. Tulare, CA February 21, FAVORITE FOODS DAY 8:30 AM Judges Orientation 8:30 AM Check in Preserved Foods (Door 1) and Table Setting entries (Door 1). No Interviews. Note** Primary/mini members will be called in groups for questions. 9:00 AM Check in, set up, and plating of Decorated Cakes (Door 1), Favorite Food Main Dish and Dessert entries (Door 2). Judging to be followed by interviews 9:30 AM Check in and set of Grown and Prepared entries (Door 2). Judging to be followed by interviews. 10:00 AM Check in, set up, and plating of Favorite Food Nutritional Snacks Cooked and Uncooked and Salad entries (Door 2). Judging to be followed by interviews. 12:00 noon Games and activities for participants while tabulations take place. Time TBD? Viewing of entries (Upon completion of judging, interviews, and tabulations) Time TBD? Awards Ceremony Mobile Café 99 will be onsite with food and beverage items available for purchase. More details to come! FAVORITE FOODS DAY RULES 1. Favorite Foods Day will be held Saturday, February 21, 2015, at the Tulare Co. Agricultural Building, 4437 S. Laspina St., Tulare, CA. PARK IN REAR PARKING LOT. See attached map. 2. All Entries are due: JANUARY 28, Entry fees: $2.00 per entry is required and payable to your Community Club. Primary/mini members do not pay an entry fee. Clubs are required to submit one club check for all entry fees due to the 4-H office by February 11, Volunteers: Clubs must provide one adult volunteer per three participants. Volunteers will help with staging, tabulations, activities and general supervision. 5. Check In process: All Participants will check in as scheduled above by category. Members will be lined up by division to take entry in for set up and plating. Participants will be given five minutes to set up and plate. Participants in non-interview categories are dismissed upon completion of set up and plating. Participants in interview categories will wait in the designated area for interviews. Interviews will take place after judging is completed. Participants will be dismissed upon completion of interview. 2

4 6. Participants entering a FAVORITE FOOD must be Junior, Intermediate, or Senior members enrolled in the FOODS & NUTRITION project or the BEGINNING 4-H project. To enter a DECORATED CAKE, participant must be Junior, Intermediate, or Senior members enrolled in the CAKE DECORATING project. To enter a PRESERVED FOOD, participant must be Junior, Intermediate, or Senior members enrolled in the PRESERVED FOODS project. To enter a GROWN AND PREPARED entry, participant must be Junior, Intermediate, or Senior members enrolled in the VEGETABLE GARDENS & CROPS project or INDOOR & MINI GARDENS project. All currently enrolled 4-H members may participate in TABLE SETTING. 7. Primary/mini members may ONLY participate in TABLE SETTING. Primary/mini members do not pay an entry fee. Primary/mini members will not be judged, but will receive a comment card, certificate and participation ribbon. 8. Divisions: JUNIOR DIVISION 4-H members in the 4 th and 5 th grades, INTERMEDIATE DIVISION 4- H members in the 6 th 8 th grades, SENIOR DIVISION 4-H members in the 9 th grade and above, and PRIMARY/MINI MEMBER DIVISION 4-H members in K 3 rd grades. 9. Awards - Judging in each class will be on the Danish System. That is, each entry will be judged on individual merit. The seals awarded will be blue, red, and white. Selection for the top awards will be American System. All blue seal entries will be eligible for the top awards. Medals per category will be Grand Champion Gold, Reserve Grand Champion Silver, and Champion Bronze. Gold seals will be awarded to the 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 certificates and ribbons during the awards ceremony. 10. Only participants 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. Parents or leaders will not be allowed in the room during placement H Uniform is NOT required, but is encouraged. Long hair should be pulled back and secured as a health precaution. 12. 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. 3

5 FOOD SAFETY PREPARATION GUIDE (For additional information, refer to Make it Safe brochure) To Prevent Food Poisoning: All food should be prepared with fresh ingredients. Keep hands, utensils and food preparation area clean. Wash hands and fingernails thoroughly with soap and water for 20 seconds before, during and after preparation Do not let juices from raw meat, poultry or seafood come into contact with other food. If food is prepared in advance, refrigerate immediately when cooking is completed. Preheat the food in oven for 40 minutes or until food is thoroughly heated through before you leave home; plan it so food will be removed from oven just before you leave home. Pack food so it will stay hot/cold while you are traveling. There will be no further heating or chilling facilities available. Some foods may travel better if the favorite food is brought to Favorite Foods Day whole fruit pies or casseroles are good examples. When you arrive, cut and display one serving. When displaying your favorite food item, avoid touching food with fingers. Wash hands with soap and water before handling food! 4

6 SEE EXAMPLES OF FOOD GROUPS BELOW: PROTEIN DAIRY FRUIT VEGETABLES GRAINS MEATS* MILK *OR SOY MILK BANANA DARK GREEN WHOLE GRAINS LEAN CUTS YOGURT FRUIT VEGETABLES BROWN RICE OF BEEF CHEESE COCKTAIL RAW BABY SPINACH OATMEAL STRIP STEAK CHEDDAR CHEESE GALA APPLE BROCCOLI POPCORN HAM SWISS CHEESE GRAPES ROMAINE LETTUCE WHOLE WHEAT PORK CHOP MANGO CEREAL FLAKES MILK BASED* DESSERTS ORANGE ORANGE VEGETABLES WHOLE WHEAT POULTRY CHOCOLATE PUDDING ORANGE JUICE BABY CARROTS BREAD CHICKEN BREAST FROZEN YOGURT PEACH BAKED SWEET POTATOES WHOLE WHEAT PLUMS CRACKERS FISH* RAISINS DRY BEANS* AND PEAS SALMON STEAK STRAWBERRIES COOKED BLACK BEANS REFINED GRAINS SHRIMP COOKED KIDNEY BEANS CORNBREAD COOKED PINTO BEANS CORNFLAKES SEEDS & NUTS CRACKERS ALMONDS STARCHY VEGETABLES FLOUR CASHEWS COOKED CORN TORTILLAS MIXED NUTS BAKED POTATO KAISER ROLL WALNUTS WHITE RICE OTHER VEGETABLES DRY BEANS & PEAS RAW CAULIFLOWER COOKED BLACK COOKED GREEN BEANS BEANS ICEBERG LETTUCE RAW MUSHROOMS COOKED RED ONION KIDNEY BEANS RAW TOMATO TOMATO JUICE COOKED PINTO RAW ZUCCHINI BEANS 5

7 FAVORITE FOOD CATEGORY Current Junior, Intermediate, and Senior 4-H members enrolled in the Beginning 4-H and the Foods and Nutrition projects may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS TAKE PLACE IN THIS CATEGORY Must complete ENTRY/RECIPE CARD (see instructions and sample on page 9-10). Junior 4-H members do NOT need to complete the MENU portion of the ENTRY/RECIPE CARD. 4-H members plan a menu and create a Functional table setting display. 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! The entire recipe may not be a packaged product (such as a cake mix, etc.) or a pre-mixed item (such as preboxed 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! Select a food item to exhibit that is easy to transport and will retain its temperature and attractive appearance. The Favorite Food is judged on appearance, flavor, and texture. Nutritional Snack entries shall consist of any two or more of the basic food groups. The five major USDA food groups are: grains group: bread, cereal, rice and pasta; fruit group; vegetable group; dairy group: milk, yogurt, and cheese; and protein group: meat, poultry, fish, dry beans, eggs, and nuts. Special Diet entries shall consist of any one or a combination of low salt, low sugar, and/or low cholesterol. Junior Division:: Intermediate Division: Senior Division: 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 GROWN AND PREPARED CATEGORY Current Junior, Intermediate, and Senior 4-H members enrolled in the Vegetable Gardens & Crops and the Indoor & Mini Garden projects may enter this division. Only one entry per 4-H member is allowed. INTERVIEWS TAKE PLACE IN THIS CATEGORY Must complete ENTRY/RECIPE CARD (see instructions and sample on page 9-10). Junior 4-H members do NOT need to complete the MENU portion of the ENTRY/RECIPE CARD. 4-H members plan a menu and create a Functional table setting display for their Favorite Food dish from a vegetable crop or garden item they have grown, which 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 salad, only one serving of salad is displayed on the Functional table setting. The chicken and rice are NOT exhibited! The entire recipe may not be a packaged product (such as a cake mix, etc.) or a pre-mixed item (such as preboxed 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! Select a food item to exhibit that is easy to transport and will retain its temperature and attractive appearance. The Favorite Food is judged on appearance, flavor, and texture. 6

8 PRESERVED FOODS CATEGORY Current Junior, Intermediate, and Senior 4-H members enrolled in the Preserved Foods project may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS DO NOT TAKE PLACE IN THIS CATEGORY Must complete an ENTRY TAG (see instructions and sample on pages 11-12). Attach entry tag to each jar with a rubber band. The entry tag must include the type of product, method of 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. 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. DECORATED CAKE CATEGORY Current Junior, Intermediate, and Senior 4-H members enrolled in the Cake Decorating project may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS TAKE PLACE IN THIS CATEGORY Must complete an ENTRY TAG (see instructions and sample on pages 11-12). 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 cannot exceed 15 X 15. Class A: Buttercreme Class B: Fondant TABLE SETTING CATEGORY Any current 4-H member may enter this category. Only one entry per 4-H member is allowed. INTERVIEWS DO NOT TAKE PLACE IN THIS CATEGORY Must complete an ENTRY TAG (see instructions and sample on pages 11-12). Primary/mini members will be asked back in groups to answer questions. Class A: Functional Table Setting A Functional Place Setting is displayed as you would see it on the table. It does not need to include all the dishes used in a full meal, but should pertain to the menu displayed. Maximum space allowed per Functional Table Setting: 15 depth, 20 width, and 10 overall height. Do not include serving dishes, platters, casseroles, pitchers, etc. The following items must be used and must fit within the space allowed. (# s correspond with diagram below) 1. Placemat (or some type of table covering no larger than a placemat) set to the edge of table. Only one placemat is allowed regardless of size. Placemat must fit in allowable space. 2. Napkin (napkin ring is permissible) can be placed anywhere: on the placemat i.e.; next to fork; in glass; on plate; etc. 7

9 3. **Fork (use only one, regardless of menu). i.e., a salad fork may replace a dinner fork. 4. Plate (or the type of container you prefer for 1 serving of your Favorite Food) placed in the middle of the placemat. 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. 6. **Spoon (use only one, regardless of menu) i.e., a soup spoon may replace a teaspoon. 7. Glass or container appropriate for beverage (empty not filled) i.e., drinking glass, teacup, etc. Napkin may be placed in beverage container. 8. Decoration is limited to 10" in height and in proportion to a single place setting. Examples: candle, bud vase, statue, floral basket, etc. 9. Menu in the Table Setting Division members need to create a menu to display. In the Favorite Foods divisions, the Entry/Recipe card will be used. CRITERIA FOR JUDGING FUNCTIONAL TABLE SETTING Correctness... 15% Artistic Arrangement... 20% Originality... 20% Appropriateness... 15% Over-All Picture... 25% Menu... 5% TOTAL % Note: The 1 mark in the diagram above refers to the plate, utensils and napkin from the edge of the placemat. Class B: Exhibition Table Setting An Exhibition Table Setting is where the overall design is NOT related to the function. It is for EFFECT! The place setting need not be realistic or in a logical serving position. The plate may be displayed in a plate stand. Glassware may be on the side or upside down. The table cover should enhance the setting and may be draped from the backdrop. Maximum space allowed per Exhibition Table Setting: 24 depth, 24 width, and 30 overall height. Display must include: One place setting (choice of dishware, crystal or glassware, cup or mug). Flatware may be used if desired (i.e., knives, forks, or spoons). Table covering and napkin placemats permitted. Decorative unit should be in scale and proportion to exhibit space allowed. Decorative unit must be assembled by the exhibitor during set up time. Entire decorative unit cannot be commercially made. Optional: *** Setting may include appropriate accessories (serving dishes, candles, etc.). CRITERIA FOR JUDGING EXHIBITION TABLE SETTING Overall effect (mood & design)... 25% Relation of all materials % Color % Perfection of arrangement decorative unit... 15% Suitability or interpretation % Condition of materials clean, pressed, freshness... 10% TOTAL % 8

10 INSTRUCTIONS FOR COMPLETING ENTRY/RECIPE CARD. ENTRY/RECIPE CARD Sample Entry/Recipe Card shown on next page ENTRY/RECIPE CARD must be attached to Favorite Food entries and Grown and Prepared entries. Please print clearly or type. Complete both sides of the card. On the front-side of the card: 1.) Leave the Entry Number space blank. 2.) List the category of your entry. 3.) List your division (JUNIOR, INTERMEDIATE, OR SENIOR). 4.) List the Class (A D) of your entry, if applicable. 5.) List the project that you are enrolled in. 6.) List the number of years you have been enrolled in this project. 7.) List the name of the Favorite Food or Grown and Prepared dish you are exhibiting. 8.) Circle the appropriate class for Favorite Food (Nutritional Snack cooked, Nutritional Snack uncooked, Salad, Main Dish, Dessert, or Special Diet) or Grown and Prepared. 9.) List the source that your recipe came from (i.e., cookbook, 4-H manual, etc.). 10.) Senior members only: List the cost per serving of the Favorite Food/Grown & Prepared dish. 11.) Write your first and last name. 12.) Write your address, including city and zip code. 13.) Write the name of the 4-H club you belong to. 14.) Flip the card and leave the Entry Number space blank. 15.) Under the title: NUTRITION List the basic food groups that are included in your Favorite Food/Grown and Prepared dish. 16.) Intermediate and Senior members only: List the menu under the title: MENU FORMAT FOR MENUS Intermediate and Senior 4-H members ONLY: A.) Designate your favorite food in parentheses. Example: Surprise Casserole (Favorite Food). B.) Capitalize all words except articles and prepositions (i.e. and, the, or, etc.). C.) Food items that make up a meal should be grouped by courses beginning with the first course. The food items in each course are presented in order of greatest importance. For example, sirloin steak precedes baked potato. D.) The beverage appears as the last item of the course with which it is served. Menus should be appropriate for serving 4-H members. Wine is an inappropriate beverage, although it may be used as a cooking ingredient since the alcohol evaporates in the cooking process. E.) Such items as butter, cream, sugar or salad dressing are not written on menus unless they are part of the recipe or particularly interesting or different. On the back-side of the card: 17.) Type or neatly print the recipe of your Favorite Food or Grown and Prepared dish. Be sure to include the list of ingredients and method of preparation. It is not necessary to include the recipe for other menu items that are not exhibited! 9

11 SAMPLE ENTRY/RECIPE CARD Actual cards are available at the 4-H Office and may be picked up prior to the event or may be completed on the day of the event. Back-side of Card: FAVORITE FOOD and GROWN & REPARED RECIPE Type or print - list ingredients and method(s) of preparation: ENTRY/RECIPE CARD (Actual Cards are double sided) Front-side of Card: FOLD ENTRY NUMBER NUTRITION: List the food groups included in your Favorite Food item: MENU (Intermediate & Senior Only!) 10

12 INSTRUCTIONS FOR COMPLETING ENTRY TAG ENTRY TAG Sample ENTRY TAG shown on next page ENTRY TAG must be attached to Preserved Foods entries, Decorated Cake entries, and Table Setting entries. Please print clearly or type. 1.) Leave the Entry Number space blank. 2.) Write the name of the project that you are currently enrolled in. 3.) Write the Category of the entry. 4.) Describe the entry/exhibit. 5.) List the number of years you have been in the project. Leave space blank for Table Setting entries. 6.) List the number of times you have entered a Table Setting. (for Table Setting entries only) 7.) List your age. 8.) List your grade in school. 9.) Write your name. 10.) Write the name of your 4-H Club. 11

13 FAVORITE FOODS DAY ENTRY TAG DECORATED CAKES, PRESERVED FOODS, TABLE SETTING ENTRY # CATEGORY: FAVORITE FOODS DAY ENTRY TAG DECORATED CAKES, PRESERVED FOODS, TABLE SETTING ENTRY # CATEGORY: DIVISION: CLASS: DIVISION: CLASS: DESCRIPTION OF EXHIBIT: (If preserved foods include preservation process) PROJECT: # YEARS IN PROJECT (Does not apply to Table Setting Competition) IF TABLE SETTING CATEGORY: HOW MANY YEARS HAVE YOU ENTERED A TABLE SETTING?... FOLD HERE NAME CLUB DESCRIPTION OF EXHIBIT. (If preserved foods include preservation process) PROJECT: # YEARS IN PROJECT (Does not apply to Table Setting Competition) IF TABLE SETTING CATEGORY: HOW MANY YEARS HAVE YOU ENTERED A TABLE SETTING?... FOLD HERE NAME CLUB 12

14 The Front Doors will not be used for entry intake Park in back parking lot between building and Hwy 99 Entries enter Door 1 are: Decorated Cakes Preserved Foods All Table Settings Entries enter Door 2 are: Favorite Foods Grown and Prepared 13