H Food Show Combined event with Coös County Saturday, January 19, 2019 (snow date: February 2, 2019)

GRAFTON COUNTY 1930 s Nursing Home Building, 1 st Floor 3855 Dartmouth College Hwy, Box 5 N. Haverhill, NH 03774 Tel: (603)787-6944 Fax: (603) 787-2009 Ce.grafton@unh.edu 2019 4-H Food Show Combined event with Coös County Saturday, January 19, 2019 (snow date: February 2, 2019) Haverhill Cooperative Middle School 9:15am 2:30pm (approximate) If there is questionable weather listen to WYKR 101.3FM, WLTN 96.7FM, or call 787 6944 ext. 2 and wait for 30 45 seconds to hear the cancellation information. All registrations are due to the Grafton County Extension Office by January 9, 2019 at 3:30pm. CREATIVE FOOD ART (5-18 YEARS OF AGE) Work as an individual or team to create food art using ingredients and tools provided the day of the event. CREATIVE PLACE SETTINGS (5-18 YEARS OF AGE) Bring in items and materials to display a Travel the World themed place setting. SLOW COOKER PLATED FOOD JUDGING (5-18 YEARS OF AGE) Exhibit prepared food items and interact with the judges as they review your food project display. PEOPLE s CHOICE AWARD (5-18 YEARS OF AGE) Bring in 40 samples of a home-made food item containing Spinach. Those attending the event will vote for their favorite dish. ART CONTEST (5-18 YEARS OF AGE) Use your artistic talents to create a design for this year s Food Show Program. For any special arrangements including dietary, physical access, or other accommodation requests, please contact Donna Lee at 603-787-6944. Ten working days are needed to facilitate special needs requests. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 1

PURPOSE OF THE EVENT All Food & Nutrition members, as well as other 4-H ers, are encouraged to attend. The purpose of this event is to have 4-H members use their creativity and love of food to plan and prepare food dishes. By participating in this event, members will demonstrate the ability to prepare their food, share their knowledge of basic nutrition and food preparation skills and display their food items attractively. PROGRAM SCHEDULE 9:00 am 9:30 am Judges ORIENTATION 9:15 am 9:45 am 4-H ers REGISTER (name tags will be given out at registration table) 10:00 am OPENING CEREMONY 10:15 am 12:30 pm JUDGING SESSIONS Slow Cooker Plated Food Judging, Creative Food Art, People s Choice, Creative Place Settings. WORKSHOP OPPORTUNITIES and ACTIVITIES 12:30 pm 1:00 pm BUFFET LUNCH Sample the foods prepared by 4-H ers for this event. Please bring a plate, eating utensils and enough of your dish to share. Beverages will be provided. 1:15pm 1:45 pm AWARDS CEREMONY (time is approximate, pending completion of lunch and scoring) 1:45-2:15 p.m. CLEAN-UP - Please stay and help * * No Peanuts or Nuts allowed at this event * * New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 2

SLOW COOKER PLATED FOOD This portion of the Food Show is a combination of an old classic (plated food) along with our second year slow cooker category. Participants entering this event should bring their finish food item(s) with them. At registration, they will be told where to store their items until their designated judging session. At the given time, participants will plate their food and put the plate with their place setting for the judge to review. NOTE: The judge will be taste testing the plated food. The un-plated food will be used as part of the buffet lunch for everyone in attendance. During the plated food judging, adults and leaders are asked not to help 4-H members in any way. 4-H members must setup their own exhibits. Club leaders can be available to coordinate the tables and direct where each participant should be, but youth should set up for this event on their own. Cloverbuds will be given special instructions the day of the event and will have a coach available to them for direction and assistance during the judging sessions. In general, all participants will be evaluated on: CLEANLINESS AND APPROPRIATENESS OF DRESS FOR THEIR MENU PREPARATION OF FOOD - Members should know the steps followed to prepare their food. Safe food handling and preparation are part of this process. Please see 4-H Foods Project materials for more information. No alcohol allowed. Brand names of all foods should be covered. Call the Extension Office if you have any questions (603-787-6944). NUTRITIONAL VALUE OF FOOD ITEMS - What food group is it in? What are the main nutrients in the food? Why should we eat this food? Know about MyPlate. (www.choosemyplate.gov) MENU - Members need to develop a menu around their food item. This does not mean you need to prepare all of the items listed on your menu. The menu should be well balanced and have a good mixture of foods, color, texture, methods of preparation, etc. The menu should be based on MyPlate information. RECIPE CARDS Print neatly or type on index cards or paper. Computer generated recipes are acceptable. Please include information as stated for each division. PLACE SETTINGS Members should have a basic place setting, which includes placemat, napkins, utensils, plate/bowls, and beverage glass/cup, if menu requires this. (No paper please.) Please refer to the place setting diagram later in this packet. The participant only needs to provide dinnerware necessary for eating/serving his/her selected menu. The place setting should be setup facing the participant during judging. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 3

SLOW COOKER PLATED FOOD Categories CLOVERBUDS (5-7 YEARS OF AGE) Cloverbuds enter as individuals and will receive participation ribbons. Cloverbud rules include: 1. Participants must present one slow cooker food from the 4-H curriculum or other recipes that members have used. 2. Developing a menu is optional for all Cloverbuds. If they choose to create a menu, they should present it on a piece of paper or index card and give an example of a well-balanced meal, including the food prepared. (This may be computer generated.) 3. On another index card or piece of paper, print one complete recipe with ingredient measures, steps and mixing instructions for food prepared, include the source of your recipe, your name, your age as of January 1 st and your club s name. (This may be computer generated.) Cloverbuds may have adult assistance in creating recipe cards. 4. One individual place setting for the menu selected. 5. Cloverbuds may use pre-packaged food items in their recipes. JR. NOVICE (8-11 YEARS OF AGE) 1 st year Food project members Jr. Novices enter as individuals. Jr. Novice rules include: 1. One slow cooker food prepared from the 4-H curriculum or other recipes that members have used. 2. On a piece of paper or index card print one menu for a well-balanced meal, including the food prepared. (This may be computer generated.) Junior Novices may have adult assistance in creating menu cards. 3. On another index card or piece of paper, print one complete recipe with ingredient measures, steps and mixing instructions for food prepared, include source of your recipe, your name, your age as of January 1 st and your club s name. (This may be computer generated.) Junior Novices may have adult assistance in creating recipe cards. 4. One individual place setting for the menu selected. 5. Jr. Novice may use pre-packaged food items in their recipes. JUNIORS (8-11 YEARS OF AGE) Juniors enter as individuals. Junior rules include: 1. One slow cooker food prepared from the 4-H curriculum or other recipes that members have used. 2. On a piece of paper or index card print one menu for a well-balanced meal, including the food prepared. (This may be computer generated.) Juniors may have adult assistance in creating menu card. 3. On another index card or piece of paper, print one complete recipe with ingredient measures, steps and mixing instructions for food prepared, include source of your recipe, your name, age as of January 1 st and club name. (This may be computer generated.) Juniors may have adult assistance in creating recipe cards. 4. Junior age division must cook from scratch (no mixes, etc.) 5. One individual place setting for the menu selected. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 4

INTERMEDIATES (12-13 YEARS OF AGE) and SENIORS (14-18 YEARS OF AGE) Participants enter as individuals. Members must make two food selections: one slow cooker food item and one additional food item. Members need to use a separate recipe card for each food prepared. 1. Two foods prepared from the 4-H curriculum or other recipes that members have used. 2. On a piece of paper or index card print one menu for a well-balanced meal, including the food items prepared. (This may be computer generated.) 3. On another index card or piece of paper, print one copy of both complete recipes with ingredient measures, steps and mixing instructions for food prepared, include source of your recipe, your name, age as of January 1 st and club name. (This may be computer generated.) 4. Intermediate and Senior age divisions must cook from scratch (no mixes, etc.) 5. One individual place setting for the menu selected. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 5

Plated Food Judges may ask participants one or more of these questions: CLOVERBUD REVIEW (ages 5-7) Cloverbuds are not judged, due to their developmental age. Cloverbuds will receive recognition during the awards ceremony. An adult observing their activity may ask the following questions: 1. Why did you decide to make this item for Food Show? Did you enjoy making it? 2. Was there anything you found hard about preparing for Food Show? 3. Do you think you might want to continue baking, cooking, and working in the kitchen? JUNIOR NOVICE/JUNIOR QUESTIONS - Be prepared for the following: 1. What is the source of your recipe? 2. What are the recognized food groups? 3. How much is considered a serving from each group? 4. How is your menu a balanced meal? 5. Describe the preparation of your food. 6. What key nutrients are in your food? Why is each important to good health? 7. How does the place setting match the menu being served? 8. What special food safety issues does this meal involve? (i.e. foods to be kept hot/eggs or milk dishes to be kept cold.) 9. Know MyPlate information. (www.choosemyplate.gov) INTERMEDIATE QUESTIONS - Be prepared to answer all junior questions plus the following: 1. How is this food item a good choice for a healthy lifestyle? 2. What equipment was needed to prepare this meal? 3. How would you store the leftovers of this dish? 4. How many servings does this recipe make? SENIOR QUESTIONS - Be prepared to answer all of the Junior and Intermediate questions, plus the questions listed below: 1. What would you change the next time you prepare this item? 2. How many calories are in your foods? 3. What ideas do you have for varying your recipe? 4. What other foods could be prepared with your food to make it suitable for another occasion? 5. What is the approximate cost of preparing this meal? FOOD RESOURCES are available upon request from the Extension Office Useful websites: www.fightbac.org/ (food safety information) https://www.choosemyplate.gov/myplate-tip-sheets (MyPlate) www.eatright.org (American Dietetic Association) New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 6

PEOPLE S CHOICE AWARD (5-18 YEARS OF AGE) 1. Make a food item using Spinach as an ingredient and bring it to the Food Show. 2. A copy of the recipe must be included with your entry. 3. Each participant should make enough food samples to be tasted by everyone in attendance during the Food Show (approximately 40 tastings). There will be one tasting of each item per person. 4. Adults and youth in attendance will be given the opportunity to vote for their one favorite food item. 5. One People s Choice award will be given during the awards ceremony. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 7

CREATIVE FOOD ART (5-18 YEARS OF AGE) Work as an individual or team to create food art using ingredients and tools provided the day of the event. Individual or Team entries All ingredients and tools provided at the event 1. Age divisions: Cloverbud (5-7); Members (8 and up) 2. 4-Hers will enter as individuals or teams of two (within the same age division) 3. Youth do not need to supply anything this year. A variety of ingredients will be available to everyone to use in creating their artwork. A selection of tools/utensils/plates will also be available. 4. This is a timed event and all participants will be given 30 minutes to select ingredients, prepare and display their art. 5. 4-Her s will be scored on creativity, originality, food safety, and construction. (see attached scoresheet for further criteria) 6. All participants will receive judging feedback and a ribbon placing at the end of the day. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 8

CREATIVE PLACE SETTINGS (5-18 YEARS OF AGE) Bring in items and materials needed to display a Travel the World themed place setting Entries should not include food. 1. Age divisions: Cloverbud (5-7); Junior (8-11); Intermediate (12-13); Senior (14-18) 2. Materials used may be fabric, wood, cork, macramé, etc. 3. Each participant may enter one setting to be judged on creativity and theme. (see attached scoresheet for further criteria) 4. Placemats used in this contest cannot be used as part of the actual Plated Food Judging event. 5. Please include a menu card with your entry which includes a title (theme), menu, your name, 4-H age, and club name. 6. Members should have a basic place setting, which includes placemat, napkins, utensils, plate/bowls, and beverage glass/cup, if menu requires this. Please refer to the place setting diagram. The participant only needs to provide dinnerware necessary for his/her menu items. 7. Place settings need to be set and in place before the Opening Ceremony. Dame Hill Duck Farm Breakfast Duck Egg Garden Vegetable Omelet with Cheese Toast with Hazelnut Spread and Handpicked Strawberries Farm-Fresh Goat Milk Butterfly Garden Tea Party Menu An assortment of tea sandwiches: Cucumber Egg Salad An assortment of sweets: Shortbread cookies Miniature chocolate cakes with whipped cream Served with tea: Earl Grey or Green Tea & Ice Water New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 9

ChooseMyPlate.gov New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 10

Guide to Table Setting L. Item: A. Napkin B. Luncheon or Dinner Plate C. Soup Bowl C-1. Liner Plate for Soup C-2. Appetizer or Other First Course Plate C-3. Salad C-4. Dessert D. Bread & Butter Plate with Butter Knife E. Water Glass F. Salad Fork (tines up) G. Dinner Fork (tines up) H. Knife (sharp edge toward plate) I. Teaspoon or Dessert Spoon (bowl up) J. Soup Spoon (bowl up) K. Dessert Fork (tines up) L. Menu REMEMBER: The place setting only needs to include the dishes / utensils needed to serve the meal. EXAMPLE: For a menu including soup, salad, a roll, milk and a chocolate chip cookie you would need the following dishes / utensils: A D C E C-1 F C-3 J C-4 New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 11

New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 12

Junior Novice/Junior Slow Cooker Plated Food Score Sheet (100 pts.) Exhibitor s Name Age as of January 1 Club Years in Foods Project Years in Food Show Food Prepared Category Possible Points Score The Exhibitor Neat 2 pts. Clean hands Hair tied back or covered, as appropriate Speaks clearly Speaks to be heard 2 pts. 2 pts. 3 pts. 3 pts. Exh. s Knowledge Understands preparation of food 15 pts. Understands MyPlate Knows amounts in a serving size for food groups/types (according to Serving-Size Comparison Chart) 7 pts. 8 pts. Food Flavor 10 pts. Appearance Texture Recipe & Source 10 pts. 5 pts. 5 pts. Menu Well balanced according to MyPlate 10 pts. Good color contrast Presentable menu card(s) 4 pts. 5 pts. Place Setting Uses dinnerware in the correct position 3 pts. Attractive Uses dishes appropriate for the menu 3 pts. 3 pts. Total Revised 12/1/15 100 pts. SCORING: A = 90-100 Points (Blue Ribbon) B = 80-89 Points (Red Ribbon) C = Below 79 Points (White Ribbon) New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 13

Senior and Intermediate Slow Cooker Plated Food Score Sheet (140 pts.) Exhibitor s Name Age as of January 1 Club Years in Foods Project Years in Food Show Foods Prepared Category Possible Points Score The Exhibitor Neat 2 pts. Clean hands Hair tied back or covered, as appropriate Speaks clearly Speaks to be heard 2 pts. 2 pts. 3 pts. 3 pts. Exh. s Knowledge Understands preparation of food 15 pts. Understands MyPlate Knows the amount in a serving for menu items Knows the food groups represented by the recipe 5 pts. 5 pts. 5 pts. First Food Item Flavor 10 pts. Appearance Texture Recipe & Source 8 pts. 7 pts. 5 pts. Second Food Item Flavor 10 pts. Appearance Texture Recipe & Source 8 pts. 7 pts. 5 pts. Menu Well balanced, according to MyPlate 10 pts. Good color contrast Presentable menu card(s) 7 pts. 10 pts. Place Setting Uses dinnerware in the correct position 4 pts. SCORING: Total Attractive Uses dishes appropriate for the menu A = 126-140 Points (Blue Ribbon) B = 112-125 Points (Red Ribbon) C = Below 111 Points (White Ribbon) 3 pts. 4 pts. 140 pts. New Hampshire, U.S. Department of Agriculture and N.H. counties cooperating Page 14

Name: Club: County 4-H Food Show Cloverbud Comment Sheet Why did you decide to make this item for Food Show? Did you enjoy making it? Do you think you might want to continue baking, cooking, and working in the kitchen? Was there anything you found hard about preparing for Food Show?

Creative Place Settings 4 Her's Name: Criteria Possible Points Points Color, dishes, silver, glassware, linen, etc. all match the theme. 20 All items are cleaned appropriately, in good condition and organized neatly. 20 Setting is complete and set out appropriately without over crowding and with convenience in mind. 20 Youth used creativity in color, design, texture and shape that is pleasing / coordinated. Setting has overall attractive appearance. 20 Theme is carried out in menu which is clearly written and uses proper grammar / format. Menu seems appropriate and complete for theme / meal. 20 TOTAL Overall comments: Ribbons: Blue 90 100 Red 80 89 White below 79 Judge's Initials:

Creative Place Settings Cloverbud 4 Her's Name: Check All That Apply Color, dishes, silver, glassware, linen, etc. all match the theme. All items are cleaned appropriately, in good condition and organized neatly. Setting is complete and set out appropriately without over crowding and with convenience in mind. Youth used creativity in color, design, texture and shape that is pleasing / coordinated. Setting has overall attractive appearance. Theme is carried out in menu which is clearly written and uses proper grammar / format. Menu seems appropriate and complete for theme / meal. Overall comments:

4 Her's Name(s): Creative Food Art Criteria Item is well made, constructed. Workmanship shows mastery of techniques. Healthy ingredients were noticeably included in the presentation. Possible Points Points Earned 20 20 Design is creative and original. 20 Entry is neat, clean, and attractive. 10 Item is creatively displayed. 10 Food safety practices were used/demonstrated. 10 Level of detail reflects age and experience. 5 Design is created within the allotted time. 5 Total 100 Overall comments: Ribbons: Blue: 90 100 Red: 80 89 White: below 79 Judge's Initials:

CLOVERBUD Creative Food Art 4 Her's Name(s): Item is well made, constructed. Workmanship shows mastery of techniques. Check all that apply Healthy ingredients were noticeably included in the presentation. Design is creative and original. Entry is neat, clean, and attractive. Item is creatively displayed. Food safety practices were used/demonstrated. Level of detail reflects age and experience. Design is created within the allotted time. Overall comments:

Do you love to draw? Have you ever wanted to create your own book cover? Does marketing design interest you? Use your talents to express yourself and create a design for this year s Food Show Program. Contest Rules: 1. Entry must be submitted in black and white (ink or computer generated) 2. Must be of good quality and able to be reproduced 3. Picture must be portrait not landscaped (vertical, not horizontal) 4. Submit copy of entry form with the drawing (limit 1 entry per person) 5. Measurements: no bigger than 8 ½ x 11 Program cover is 5 ½ W x 8 ½ L Please note entry deadline: January 9, 2019 ------------------------------------------------------------------------------------------------------------- Art Contest for the Food Show Program Name: Phone Number: Club: