Contra Costa County 4-H Food Fiesta Favorite Foods Day Information Contra Costa County Fairgrounds December 13, 2014

Transcription

1 Contra Costa County 4-H Food Fiesta Favorite Foods Day Information Contra Costa County Fairgrounds December 13, :30-8:45 am Check-in 8:45-9:15 am set-up Event 9:15am -2:00 pm Event and Awards Registration open Due December 1, 2014 Register at: What is Favorite Foods Day? The 4-H Favorite Foods Day is an event open to ALL Contra Costa County 4-H Youth. (One does not have to be enrolled in a Food related project to enter). The reasons for holding this activity are: 1. Increase knowledge of the importance of good nutrition and create an interest in improving food standards. 2. Help 4-H club members build and improve basic skills in food preparation and display. 3. Encourage originality, creativity, initiative and poise in the 4-H member. 4. Develop knowledgeable attitude, leadership talents and self-confidence. Why participate in Favorite Foods Day? 1. It s fun! Let s you be creative. 2. Shows off your cooking skills. 3. Shares your nutritional knowledge. 4. Develops public speaking skills and confidence. 5. Don t have to be enrolled in a foods project 6. Sample other Favorite Food recipes. What do I have to do? Choose one category to enter: Because of time and space restrictions only one entry is to be submitted for each participant. All participants ages 9 to 19 may choose one category. 1

2 In addition, you may also participate in the 4-H My Plate Challenge, see page 12 Primary Members age 5 to 8 may only enter a Dessert. Select a Dessert to match your theme. 1. All entries - Fill out the online registration form (link above) by December 1, 2014, 11:59PM. 2. Prepare the recipe at home and collect all the place setting items. No food preparation will be allowed at the event. Your entry must be completely ready when you arrive. 3. Bring the prepared recipe and set up your place setting at the Favorite Foods Day Event. Enjoy activities throughout the day while judging takes place. 4. Tell the judge about your dish and place setting! Remember, you re the expert on your dish and table setting. 5. Don t leave your table until the judges have dismissed you. 6. After judging has been completed the awards will be presented. Exhibitors and guests at the event are invited to sample the foods displayed following the awards. Members are not to taste food until after all judging has been completed. 7. HAVE FUN!!! Favorite Foods Day Age Divisions: There are four (4) age divisions for the event. This allows members to compete with others in the same age range or experience level. Enter the age division that corresponds to your age as of December 31, The age divisions are as follows: Primary Beginner Junior Senior 5 8 Years (Non-Competitive) 9 10 Years Years Years Awards Blue, Red, White Green Point Placing Blue will receive a medal and remaining point placing will receive a ribbon Top Awards: Top 3 scores in each age division will receive an additional award. Primary members will each receive a Participation Ribbon Judging in each class will be on the Danish System. That is, each entry will be judged on individual merit. Selection for the top awards will be American System. All blue seal entries will be eligible for the top awards. These honors will be given at the discretion of the judges. 2

3 Rules The following general rules apply to all event participants. 1. The planned menu is to be for a breakfast, lunch or dinner... teas, buffets, etc., are not to be included. 2. Recipe must be suited to the age of the member. Older members or more experienced members will be expected to prepare a more challenging entry. 3. Participants may not use the same recipe if they have received first place with that recipe in previous years. 4. Participants do not have to be enrolled in a Food Related Project. 5. Participants must do all the food preparation, cooking, and table setting themselves with age appropriate supervision as needed. 6. Parents and/or leaders will not be allowed in the participants area. (Committee Advisor only). 7. Participants are not to interfere or change another member s arrangements. 8. Recipe should serve four to eight persons. 9. Finished food will be displayed at a place setting for ONE person: a. Space provided is approximately 24" deep x 24 wide. b. Dishes, glasses, flatware, etc. should fit your theme and be selected from what is available or borrowed. (Running out to purchase fine china and some fresh exotic flowers defeats the purpose of this event.) c. If your menu consists of chicken, rice and a salad, your favorite food is the chicken, only one serving of the chicken is displayed on your table setting. THE RICE AND SALAD ARE NOT EXHIBITED! 10. Select a food that is easy to transport and will retain its attractive appearance. 11. Recipe does not have to make use of a range or small appliances H uniform or theme related outfit is encouraged but not required. Members should dress neat and long hair should be pulled back as a health consideration. 13. Notes and diagrams are not to be used when setting up your display. 14. Participants, you should be prepared to answer questions from the judges about how your recipe was prepared, what food group it belongs in, and some nutritional information. 15. Time will be provided to allow members and parents to view the place settings after the judges have finished. Tasting will be at your own risk. Cooperative Extension will not take any responsibility for risks taken in tasting. 16. Protest Policy: The 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 its respective Advisory Board in writing within 24 hours or the next business day of the alleged violation, 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 Contra Costa County 4-H Leader Council s Executive Board may intervene. 3

4 Favorite Food Categories: This year, participants will select one of the five major USDA food groups or special diet and exhibit only one serving of selected item. Primary members may only select a Dessert. The MENU PLAN presented will use a balance of food items from all, if possible, of the five food groups included in the latest USDA Guide Major USDA food groups and suggest foods: 1. Dairy group cheese main dishes, cheese sandwiches, custards and puddings 2. Fruit group baked fruit, fruit salads, fruit pies 3. Grains group bread, rice, noodle dishes 4. Protein meat, poultry, fish dry bean, eggs and main dishes 5. Vegetable group relish tray, salads, casseroles 6. Special Diet - entries shall consist of any one or a combination of low salt, low sugar, and/or low cholesterol. Exhibit only ONE serving of your selected item, NOT the entire menu. Example : if your menu consists of chicken, rice and a salad, your favorite food is the chicken, only one serving of the chicken is displayed on your table setting. THE RICE AND SALAD ARE NOT EXHIBITED! Select a food that is easy to transport and will retain its attractive appearance. Additional Category: Decorated cake - Members in the Cake Decorating project may enter in this category. Members may enter only one cake. Decorated Cake entries DO NOT fill out a Recipe Card or Planned Menu. A Top Award will be given per age division. Interviews take place in this category. 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 a 15" x 15" area. Menu: 1. Menu plans should be well balanced nutritionally (refer to USDA Recommended Daily Allowances at MyPlate.gov, the 4-H food curriculum guides, or public/personal/internet/library references). 2. Each exhibitor must plan a menu around his/her favorite food. Members are to make a no larger than 8½ X 11 " menu card with the exhibitor's favorite food underlined, to be displayed with the place setting and recipe card as shown in table setting diagram. 3. Menu plans should be listed in logical order in which they are served, as well as being attractive in appearance. 4. Select a recipe for the menu that is easy to transport and will retain its attractive appearance. 5. The entire menu should be comprised of items that you could prepare on your own. The judge could ask you to describe how to prepare any item on your menu. 4

5 Basic Menu Pattern Example: Starchy Vegetable Appetizer Salad Main Course Bread Dessert Beverage Other Vegetables This pattern can be followed for all meals; however, you may leave out parts that do not fit. For example, vegetables would not necessarily be served for breakfast. If a line in your menu is not balanced, then the item should be placed in the center of the line. Capitalize all words except articles and prepositions (i.e. and, of, with). *** Note: It is not appropriate to include an alcoholic beverage on a 4-H menu. Recipe: Use scratch ingredients. Don t rely on a prepared mix unless you transform it. Consider selecting a recipe that involves an unusual ingredient, imaginative garnish or method of preparation instead of a basic recipe. For example, add orange extract and/or chopped nuts to a basic cake recipe to give a new flavor. Be prepared to tell the judge what you learned! Preparing the Recipe Card: 1. It should be accurate, complete, simple, and clear. Include the name of your food. 2. It should list all the ingredients in the order used. 3. It should give exact measurements in the easiest unit of measure (i.e. use ¼ cup and not 4 tablespoons) 4. Do not abbreviate, if this is possible in the small space allowed. 5. Use weights for meat, when possible. 6. Use weight of fluid to measure canned food ingredients (i.e. 12 ounce can of pineapple not one can pineapple ) 7. Use short sentences and clear, simple descriptions of methods. 8. Give word pictures, if possible (foamy, syrupy, lemon-colored). 9. Specify pan sizes. 10. Give two (2) tests for doneness, if possible. For example, a thermometer reading and cold water test for candy. Include baking temperature and baking time. 11. Give total yield or number of servings, and state serving size. 12. Recipe for food exhibited must be available for the judges to review. It should be typed or printed legibly on 3X5 or 5X8 card or 81/2 x 11 printer paper (2 copies). 5

6 Preparing the Place Setting: The Table Cover The table covering is the background for the food and table appointments placed on it. It protects the table and makes for less noise. You will be provided a space 24 wide X 24 deep. 1. Only one place setting or cover is prepared by the participant. 2. Only the dinnerware and flatware for the meal served should be set on the cover. 3. Tablecloths, placemats or fabric may be used. Be sure the covering is clean and wrinkle free. Be creative, i.e. - a beach towel or bamboo mats could be used for a beach theme. 4. Choose a cover and appointments that are appropriate for the theme of the menu. You may match or blend colors and textures in the dishes or use something quite different for contrast. A spring theme might use a green or flowered pattern cloth with a straw placemat and matching or contrasting dinnerware. The Place Setting 1. Put the plate in the center of the cover about 1 inch from the edge of the table. 2. Place the knives and spoons on the right side, the forks on the left about 1 inch from the plate and 1 inch from the edge of the table. Turn the cutting edge of the knife towards the plate. If there is more than one piece in each cover, such as one dinner fork and one salad fork or one teaspoon and a soup spoon, the one to be used first is placed outside the other one. 3. The napkins are usually folded into oblongs, and placed next to the forks. The fold of the oblong should be to the left so it opens like a book. Optional placement of the napkin can be on the plate, in a glass, and napkin rings are acceptable. 4. The beverage glass is placed about 1 inch above the tip of the knife. 5. If coffee or tea is served, the cup is placed on the saucer and set to the right of the spoon, 1 inch from the edge of the table. The handle should be pointing to the right. 6. Salad and dessert bowls may be placed left of the forks and napkin or at the tip of the fork. 7. A small table decoration is optional and is limited to 15 in height and in proportion to a single place setting. Decorations should not touch food unless they are edible. Examples: candle (not lit), bud vase, statue, floral basket. 8. Menu Card should be placed at the upper edge, above your place setting. 9. Recipe should be placed in a visible location within setting 6

7 TABLE SERVICE Remember, your place setting should be just for the course in which your entry falls. MAIN DISH CATEGORY Fork and a knife. No spoon unless coffee was served during the main course. No salad fork unless you wanted to be very formal and even then you would probably serve the salad as a separate course. (If a salad is included in your main course, it is acceptable to eat it with your regular fork.), nut or fruit, and breads and rolls can be included here DESSERT CATEGORY If your entry is a pie or cake where a dessert fork is required, the only other piece of silverware might be a spoon for coffee. If coffee is served your dessert fork goes to the left of the dessert plate and your spoon to the right of the plate. If coffee is not served, the dessert fork and coffee (or tea) spoon are sometimes found on the dessert plate or to the right of the plate, but this custom is very seldom used BREAD CATEGORY Your place setting might be one for a main course, a dessert or a snack. Just remember, forks go to the left and knives go to the right Read the examples above if your bread entry is a main course or dessert. A snack type bread or coffee cake type bread would be different. If served with butter, use a dessert plate or bread and butter plate with a butter knife on the plate running parallel to the edge of the table. Jelly might also be served in the same manner. If both are served, you still only need to use one butter knife per person. GLASSWARE There is nothing wrong with using just one glass after all, isn t that what you usually use? If you have individual glasses for water and milk, they should be arranged as used. Place the water glass at the tip of the knife. If milk, iced tea, or other drinks are served, place them to the right of the water glass and a little nearer to the edge of the table. YOU WILL NOT have points taken away if you have only one glass or not glass. If coffee or tea is served with the main course, it is found to the right of the teaspoon with the handle parallel to the table edge. A water goblet may be at the same setting directly above the knife. If coffee is not on your menu until dessert, it not correct to have an empty coffee cup sit there during the main course. 7

8 NAPKINS Traditionally napkins are found with the fold to the extreme left and placed at the left of the fork. It is also correct to fold a napkin into a triangle and have the point to the left. It is correct to place the napkin folded in a unique manner and placed above the plate on the table or even in a water glass. CENTERPIECES Please do not go out and spend a fortune on fresh flowers for a centerpiece. There are so many other more interesting items which can be used. Your imagination should really go to work. How about using cut up vegetables made to look like flowers in a miniature watering can? How about a milk carton candle? Many you an interesting sea shell collection to use or a small piece of driftwood. Fruits, nuts, vegetables, dried flowers and leaves, a straw basket or interesting figurines all make fine centerpieces. One thing you should remember, never have anything in the center of the table which cannot see over. You will certainly want to see the person opposite you! REMEMBER Avoid clutter in your place setting...every item should have a use. Is a water glass necessary for a dessert place setting? No, it is not necessary but you can have one if you like. Be prepared to answer any questions the judges might ask you about your menu, place setting, food or recipe during the judging. Do not go out and buy new dishes or table linens; use what is available at home or share within your club. Use originality and your imagination for the contest...your score will be higher. 8

9 Favorite Foods Score Sheet This is what the judges will be looking for when they score your entry: The Menu 1. Nutritionally Well-Planned: a variety of meats and vegetables; a variety of preparation, not all vegetables in sauces. 2. Texture Contrasts: a variety of crunchy and soft types of food. 3. Color Contrasts: color variety makes for interest and nutrition. 4. Correctly Written: neat, clear, following example. 5. Flavor Contrast: not all spicy or all bland foods make it a balanced combination. 6. Suitable for Age (preparation): select a menu that you can prepare with only appropriate supervision. The Recipe Correctly Written: ingredients first, then instructions, accurate measurements, & methods. Food Preparation 1. Eye Appeal: does the recipe item look tempting and good? 2. Flavor: how does it taste? 3. Texture: is it tough or tender, falling apart or too juicy, etc.? 4. Properly Cooked: overdone, underdone, or perfect? 5. Seasoning: does it have too much or too little seasoning, sugar, salt? 6. Complexity of Preparation: does the recipe fit the ability of the participant, not too easy, but a reasonable challenge? Avoid use of pre prepared pudding mixes. Table Setting 1. Neatness 2. Proper Placement of Utensils: Use tableware as described for division entry; place in proper spot. 3. Attractive Total Effect: do all the utensils look attractive when placed together? 4. Appropriate Decoration: no arrangements that may fall into food or take away from the food. The food should be the main attraction. Decoration should be suitable for the space provided. (not too high, not too large, refer to examples above YOUR ATTITUDE AND APPEARANCE! The Judge will ask you questions about your entry, basic nutrition, etc. Stand up straight, eye contact, smile, and give your best answer! You are the expert on your entry! Remember to have hair out of your face and pulled back if it s long. 9

10 Food Safety for Favorite Foods Day It is important for all 4-H members to follow these rules when preparing exhibits for Favorite Foods Day: KEEP HANDS CLEAN: Wash hands and fingernails thoroughly with soap and water before preparing food and during preparation. Members should also wear an apron and/or clean clothes when preparing and serving food. KEEP THE FOOD FRESH: All food should be prepared with fresh ingredients. Do not let juices from raw meat, poultry or seafood come into contact with other food. KEEP THE FOOD CLEAN: Food can be infected by coughs, sneezes, handling, dirty equipment, animals and wastes. It should be protected during storage, preparation, transport and serving. KEEP UTENSILS CLEAN: In food preparation, do not cross contaminate. Use a separate utensil for each step in food preparation. After each use, wash the utensil in hot, soapy water and rinse. Utensils include cutting boards and any other items in contact with the food. USE A THERMOMETER: Using a meat thermometer takes the guesswork out of cooking. A meat thermometer can be used for all foods not just meats. It measures the internal temperature of your cooked meat and poultry, or any casseroles; to assure that a safe temperature has been reached that kills harmful bacteria. KEEP FOODS AT THE RIGHT TERMPERATURE: Cold temperatures (40 degrees or below) stop germs from growing and enough heat kills them. Cold foods should be kept chilled. Hot foods should be kept hot (above 140 degrees). Never leave prepared food standing at room temperature longer than 2 hours. MEMBERS PREPARING FOOD SHOULD BE HEALTHY: Diseases may be passed to other people in food. People with infected wounds, sore throats, diarrhea and nose infections should not prepare or handle foods. TRANSPORT FOODS SAFELY: All foods that meet Category 2 or 3 (listed on back) must be kept HOT (140 degrees or above) or COLD (40 degrees or below) at all times. 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. If left at room temperature for longer than 2 hours, the food must be re-heated to an internal temperature of 165 degrees or disposed of. Use insulated containers to transport cold foods; add ice packs. Wrap hot foods in towels and/or newspaper or place in an insulated container and keep there until judging begins. There will be no further heating or chilling facilities available. If your food has not been at the correct temperature alert the judges. 10

11 ARE YOU SERVING A POTENTIALLY HAZARDOUS FOOD? Category 1 Foods that are almost always safe. Dry and high sugar foods are almost always safe. You can safely offer breads and rolls; cakes without cream filling; fresh fruit and vegetables; cookies and crackers; candies; and dried foods such as jerky, raisins, and granola. Prepare food in a clean workspace using clean utensils. Cook foods to proper temperature. Keep dry foods separate from wet foods. Wrap foods securely to avoid cross contamination during transportation. Category 2 Foods that are sometimes problematic. Cooked fruits and vegetables and processed meats belong in this category. Be cautious with cooked vegetables; fruit salads, green salads; lunch meats and hot dogs; and cheeses. MAKE IT SAFE When preparing foods, use separate cutting boards and utensils for fruits and veggies and meats. Cook foods to the proper internal temperature. KEEP IT SAFE Maintain proper temperature of food during transportation. Keep cold foods cold and hot foods hot. Do not leave food out for more than 2 hours. Category 3 Foods that are potentially hazardous. All foods of animal origin and cooked starch foods are potentially hazardous. Exercise extreme caution with meats; potatoes and potato- containing foods; cooked rice; custards, puddings and these types of pies; gravies; bread stuffing; beans; mixed salads containing meat, starchy foods, and/or whipped cream; and milk and egg containing desserts. When preparing foods, use separate cutting boards and utensils for fruits and veggies and meats. Cook foods to the proper internal temperature. Maintain proper temperature of food during transportation. Keep cold foods cold and hot foods hot. Do not leave food out for more than 2 hours. 11

12 4-H MyPlate Challenge In 2011 the U.S. Department of Agriculture (USDA) unveiled the federal government s new food icon, MyPlate, to serve as a reminder to help consumers make healthier food choices. We invite you to submit a photograph illustrating how you re creating healthy meals using MyPlate as a guide. Here s how to participate: 1. Create a meal (breakfast, lunch or dinner) that shows how you can build a healthy plate using the USDA s MyPlate recommendations. 2. Take a high-quality color photo of your plate. 3. Write a maximum one-page description about your plate. 4. Submit your photo and one-page description. The goal of the challenge is to encourage healthy eating habits and raise awareness around USDA s MyPlate dietary guidelines. Registration Details All regular 4-H members aged 9-19 are encouraged to participate. Participants do not have to be a member of a food-related project to participate. Participants may only submit one entry. Divisions Division I: Junior (age 9-10) Division II: Intermediate (age 11-13) Division III: Senior (ages 14-19) Entry Guidelines Photos Photographs must be 8 x 10. Photographs must be taken by the 4-H member entering the contest. Description Write a maximum one-page description of your plate. Description must be written by the 4-H member entering the contest. Not following these rules may disqualify the participant from the contest. Judging Each photograph will be judged against a set of criteria within each division. View below for details on judging criteria. Within each division, entries will be awarded gold (first place), blue (second place), red (third place), or green seals (participation). Resources Food Photography Tips - photography-anintroduction USDA's MyPlate

13 MyPlate Judging Criteria Division I: Junior (age 9-10) Gold seal entries will Blue seal entries will Read seal entries will Green seal entries will Include a photo that depicts Include a photo that depicts Include a photo that Include a photo that makes no MyPlate food group MyPlate food group inaccurately depicts MyPlate attempt to depict MyPlate food proportions somewhat proportions accurately. food group proportions. group proportions. accurately. Include a typed description with few spelling and grammar errors. list, including exact measurements AND preparation notes. Feature a meal that was mostly prepared at home. Include a clear, high-resolution and creative photo. Feature a meal that is both attractive and appetizing. Include intermediate nutrition groups and nutritional benefits. Include a legible handwritten or typed description with some spelling and grammar errors. list, including exact measurements OR preparation notes. Feature a meal that was mostly prepared purchased ready-toeat from the grocery store. Include a clear, high-resolution photo. Feature a meal that is somewhat attractive and appetizing. Include intermediate nutrition information, nutritional benefits. Include a legible handwritten or typed description with many spelling and grammar errors. list Feature a meal with few items purchased at a fast food chain or restaurant. Include a lower resolution photo. Show some effort in featuring a meal that is attractive and appetizing Include basic nutrition groups. Include an illegible handwritten description. Provide an ingredient list. Feature a meal purchased at a fast food chain or restaurant. Show little or no effort to create a high quality photo. Show no effort in featuring a meal that is attractive and appetizing. Include little or inaccurate nutrition information. If basic entry requirements are not met, participants will automatically receive a green seal. Entries will be judged using the divisionappropriate standards for each level of performance (gold, blue, red, green). An entry may include qualities from each level of performance and will be judged accordingly. 13

14 MyPlate Judging Criteria Division II: Intermediate (age 11-13) Gold seal entries will Blue seal entries will Read seal entries will Green seal entries will Include a photo that depicts Include a photo that depicts Include a photo that Include a photo that makes no MyPlate food group MyPlate food group inaccurately depicts MyPlate attempt to depict MyPlate food proportions somewhat proportions accurately. food group proportions. group proportions. accurately. Include a well-organized typed description with no spelling or grammatical errors. list, including exact measurements AND preparation notes. Feature a meal prepared at home, with limited processed foods. Include a clear, high-resolution and creative photo. Feature a meal that is original, attractive and appetizing. Include thorough nutrition groups, nutritional benefits, calories, and fat. Include a well-organized typed description with few spelling errors or grammatical errors. list, including exact measurements OR preparation notes. Feature a meal that was mostly prepared at home. Include a clear, high-resolution photo. Feature a meal that is attractive and appetizing. Include intermediate nutrition groups and nutritional benefits. Include a typed description with few spelling or grammatical errors. list Feature a meal that was mostly prepared purchased ready-toeat from a grocery store. Include a lower resolution photo. Feature a meal that is attractive and appetizing. Include basic nutrition groups. Include a typed description. Provide an ingredient list. Feature a meal purchased at a fast food chain or restaurant. Show little or no effort to create a high quality photo. Show little effort in featuring a meal that is attractive and appetizing. Include little or inaccurate nutrition information. If basic entry requirements are not met, participants will automatically receive a green seal. Entries will be judged using the divisionappropriate standards for each level of performance (gold, blue, red, green). An entry may include qualities from each level of performance and will be judged accordingly. 14

15 MyPlate Judging Criteria Division III: Senior (age 14-19) Gold seal entries will Blue seal entries will Read seal entries will Green seal entries will Include a photo that depicts Include a photo that depicts Include a photo that Include a photo that makes no MyPlate food group MyPlate food group inaccurately depicts MyPlate attempt to depict MyPlate food proportions somewhat proportions accurately. food group proportions. group proportions. accurately. Include an easy-to-read, typed description. list, including exact measurements AND preparation notes. Feature a meal prepared at home, with limited processed foods. Include a clear, high-resolution and creative photo. Feature a meal that is original, attractive and appetizing. Include thorough nutrition groups, nutritional benefits, calories, and fat and vitamins. Include a typed description. list, including exact measurements OR preparation notes. Feature a meal that was mostly prepared at home. Include a clear, high-resolution photo. Feature a meal that is attractive and appetizing. Include intermediate nutrition groups and nutritional benefits, calories and fat. Include a typed description. list Feature a meal that was mostly prepared purchased ready-toeat from a grocery store. Include a lower resolution photo. Feature a meal that is attractive and appetizing. Include intermediate nutrition groups and nutritional benefits. Include a handwritten description. Provide an ingredient list. Feature a meal purchased at a fast food chain or restaurant. Show little or no effort to create a high quality photo. Show little effort in featuring a meal that is attractive and appetizing. Include basic nutrition groups. If basic entry requirements are not met, participants will automatically receive a green seal. Entries will be judged using the divisionappropriate standards for each level of performance (gold, blue, red, green). An entry may include qualities from each level of performance and will be judged accordingly. 15