LEADERS PACKET 4-H Food Review PURPOSE This packet has been prepared to help 4-H project leaders plan, prepare, do and reflect on a Food Review workshop for youth. It includes all the basic informationn needed to prepare youth too meet the objectives of this experience. Best wishes as you help develop competent, confident, caring and connected youth of character! 4-H Food Review Guidelines for Leaders and Members MEMBER OBJECTIVES: 1. To provide experience in planning, preparing, evaluating andd serving food as part of a meal or snack. 2. To develop confidence in self-expression both verbally and visually. 3. To publicly demonstrate 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 MyPlate 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: 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. 8 ½ 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 evaluators make their final decision. 11 2016 Regents of the University of Minnesota. All rights reserved. University of Minnesota Extension is an equal opportunity educator and employer. In accordance with the Americans with Disabilities Act, this material is available in alternativee formats upon request. Direct requests to 612 624 2116. Printed on recycled and recyclable paper with at least 10 percent postconsumer waste material.
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 sett up procedure. 9. Coordinate the table setting with a tablecloth and/or placemat, dishes, glassware, flatware 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. TABLE SETTING You should use clean and wrinkle-free table coverings. You may select your table cover from place mats (cloth, plastic or paper) or a full-length tablecloth. Place mats are used without a silence cloth and arranged in the centerr of the space allowed for each person. Rectangular place mats are placed even with the edge of the table andd round mats so that one point of the circle is even with the table edge. When you use a tablecloth, the hem should be straight and parallel with the floor. The cloth should be centered so the drop or overhang (12-15 inches) is even on both sides and ends. A tablecloth without any creases gives the best appearance. You should use a silence pad under the tablecloth to protect the table from heat stains. PLACE SETTINGS 1. Allow a space of about 24 inches for each place setting. 2. The dinner place is at the center of the individual setting. 3. Arrange the silver in order of use: a) Arrange the forks to the left of the plate with the tines pointing up. Place the dinner fork and salad fork in order of their use and the dessert fork near the plate. When the salad is eaten as a separate course before the main course, the salad fork is on the outside. when the salad is eaten with the meal, place the fork to the left of the dinner fork. If you wish, you may use the dinner fork for the salad and eliminate the salad fork. 4. The dinner knife is placed to the right of the dinner plate with the sharp edge turned in. used, you may place the dinner fork at the right of the plate. When a knife is not 5. The soup or fruit spoon, if needed, is placed to the right of the knife. 6. Place it. the water glass at the tip of the knife and the milk glass to the right of the water glass and slightly below 7. Bread and butter plates are placed above the fork with the bread and butter knife laid across to the edge of the table. the plate parallel 8. Place the folded napkin to the left of the forks, one inch from the table edge, and with the hemmed edges next to the plate and the edge of the table. In this way, you can easily pick up the napkin, unfold it, and place it on your lap.
9. Coffee spoon and dessert fork may be brought in with coffeee at the end off the meal. 10. Only use utensils that are needed for the meal. SUGGESTIONS IN CHOOSING YOUR FAVORITE FOOD: These are just suggestions; you can bring a food item not listed in their age category. 1. Cloverbuds (non-competitive) 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 (grades 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 PRACTICEE and display itt for the 4-H Food Review. DAY OF THE REVIEW: What to bring: Recipe and menu posters and mounted photo (if county requires photo). One serving of the favorite food for display on the table (nott the entire menu). If the favorite food is to served hot (example: lasagna) it need not be at evaluation time. Table setting appropriate for menu. YOURSELF as a neat and clean, well-groomed representative of yourself, your club and county. What to expect at the Review: 1. Set up the display up to ½ hour before the Review begins. 2. Check program for evaluation times. When your time nears, please be by your table to await evaluation. 3. When not being evaluated, feel free to look at other food displays. Please do not distract or interrupt others who are being evaluated at that time. 4. Awarding of certificates, ribbons and pictures of the winnerss are taken. Att 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.
SUGGESTED QUESTIONS FOR CONFERENCE EVALUATION 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 the food? 2. Why did you choose this food? How often have you prepared it? 3. How does this food fit your ablility and interests? How is it appropriate to the project in which you re enrolled? 4. What did you learn about making good decisions? 5. What planning and organizing skills did you develop by doing this project? 6. Does the food look good? Have good flavor? Have good texture? Have good color? Have good shape? Is it safe to eat? 7. Why was this an important project for you to do? 8. Does the food fit the menu? Does the menu have a variety off texture, flavor, color, temperature and nutrients? Will it look well with other foods on the menu? 9. 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 included all foods listed on the MyPlate food guide? How could the menu be varied to provide more nutrients? To cut down on certain nutrients? To increase or decrease calories? 10. How might you use some of thesee same skills in other areas of your life? 11. Would it take a long time to prepare the menu? Why or why y not? Is this menu easy to prepare? Why or why not? What skills are needed? How could this menu be variedd so it would take less time to prepare? Cost less? Be easier? 12. 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? 13. If someone helped or mentored you in this project, what would you tell them you learned from them? 14. What did you learn from this project that you didn t know before? 15. What have you learned about yourself by doing this project??
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 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 two 8 ½ x 11 inch posters. One should have your menu on it, the other with your recipe. 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! your food fits into the food groups and other nutritional information, such as what vitamins Menu Recipe
SAMPLE FOOD REVIEW IDEAS Not that not every display needs to be formal. Below are ideas for several Food Review 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 presentss 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. Picnicc 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 stalkss of wheat 9. Bee theme: Snack mix Yellow and black colors Pooh dishware Information taken from Spring 2005 packet written by Kimberly Asche, Associate Professor, University of Minnesota. 2016 Regents of the University of Minnesota. All rights reserved. University of Minnesota Extension is an equal opportunity educator and employer. In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Direct requests to 612 624 2116. Printed on recycled and recyclable paper with at least 10 percent postconsumer waste material.
MINNESOTA 4 H PROJECT EVALUATION FOOD REVUE 4-Her Name: Grade: _ County or Club: _ Years in 4-H: Years in Project: Purple Blue Red White Other 50% of Score Learning Involved: Food Knowledge o Knows procedures for preparing food. o Understands principles of food preparation. o Is appropriate to age, ability, interest, project. Management Knowledge o Understands time management of meal preparation. o Knows approximate cost of food and meal. o Knows skills needed to prepare this meal. o Can share personal learning from their successes and challenges. Nutrition Knowledge o Knows nutritional contribution of food and meal. o Understands how meal fits daily diet. o Knows ways to vary nutritional contribution. Meal Planning Knowledge o Food fits the meal/occasion. o Can describe alternatives for the meal/occasion. Workmanship & Techniques of Project: General Appearance and Design Menu is included Food o Temperature o Appearance color, shape o Flavor and texture o Recipe is included Table Setting o Attractive in appearance o Appropriate to meal casual or formal o Realistic o Correctly arranged o Colored photo is included 50% of Score Comments: Strengths/accomplishments Skills learned Areas to work on Possible new challenges Questions to think about 2012 Regents of the University of Minnesota. All rights reserved. University of Minnesota Extension is an equal opportunity educator and employer. In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Direct requests to the Extension Store at 800 876 8636. Printed on recycled and recyclable paper with at least 10 percent postconsumer waste material.
Rules Guidelines Project Ideas Exhibitor should bring: one item of food from the menu; and a place setting which includes dishes, silverware, linens, and centerpiece for the course in when the food is served. o a recipe for that food mounted on an 8 1/2 x 11 poster, preferably freestanding; o a meal menu mounted on an 8 1/2 x 11 poster, preferably freestanding; o a mounted color photo of the place setting with the food item shown. Select a tested recipe from a reliable cookbook, 4-H bulletin, or other dependable source. Plan for table coverings or mats, dishes, glassware, silverware, and centerpiece for use for serving the food. Figure cost of preparing the meal/snack, including price per serving. Know nutritional value. Resources should be credited and documented in the exhibit (e.g., books, internet, 4-H or Extension publications, person with special knowledge, magazine articles, etc.). Explore ethnic foods Magazines offer a variety of different recipes to use Snacks Quick meals Family favorites Revised April 2010-Logo Updated July 2012 Resources Available: Web site for Minnesota 4-H resources: www.mn4-h.umn.edu/projects Web site for National 4-H resources: http://www.4-hdirectory.org/ (Click Browse) Foods A: Six Easy Bites Foods B: Tasty Tidbits Foods C: You're The Chef Foods D: Foodworks http://www.4-hmall.org/curriculum.aspx Web site for USDA Food Guide Pyramid http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=2&tax_subject=256&topic_id=1 348