Henry County Food Preparation

Henry County Food Preparation

PURPOSE: The purpose of the Food Preparation Project is to give 4-H members a chance to develop their skills in preparing different types of food dishes. This project differs from the traditional Foods project in that all foods prepared for exhibit in Food Preparation are perishable items that cannot be exhibited in any division of the regular Foods project. WHAT YOU WILL DO: o o o Grades 3-6: Plan, prepare and serve the family meals for 3 days Grades 7-9: Plan, prepare and serve the family meals for 7 days Grades 10-12: Plan, prepare and serve the family meals for 14 days (Each group should take into consideration family dietary needs and food cost.) Keep record of foods prepared and served Learn how to write a menu Complete the record sheet Prepare an exhibit Foods will be judged at the Foods Judging and returned to 4-H members. None of the food will be exhibited, but the recipe and menu will be displayed at the 4-H County Fair. Recipes should be printed on a 5 X 8 foods card (provided with the manual) and the menu on a stiff 8 ½ X 11 piece of paper. Items should be attached together in some manner. All foods in each category will be judged together regardless of grade. Honor exhibits, champions and reserve champions will be selected for each category. WHAT YOU WILL EXHIBIT: Bring to Foods judging a prepared food from one of the 5 categories, recipe and meal menu. The food is to be perishable and something that cannot be exhibited in the traditional Foods project. Presentation will also be including in the judging score. Categories: 1. Appetizers and Snacks* 2. Salads 3. Vegetable Dishes 4. Main Course (including meats) 5. Desserts If exhibiting a snack, include a menu for any one complete meal. Indicate what period of the day the snack will be served. (Example: mid-morning, mid-afternoon, bedtime.)

Food Preparation There is an old saying, It isn t what you cook, but how you cook it that counts. In a fast moving, automated world such as ours, it takes a good cook to be able to fix a home cooked meal that is fit for a King and yet does not take all day to prepare it. In addition, with rising food costs, the cook must be able to use a little resourcefulness to keep the cost down, but the quality up. Experimenting with different types of recipes and comparing food prices in various stores can help keep food budgets down. The types of foods selected and how they are prepared says a great deal about the family. Look at your family and the types of foods they eat. A person s diet can affect the mental and physical health. Sit down with your parents and discuss what type of diets would be best for your family members. Then develop a full day menu that takes each family member into consideration and will provide a good nutritious meal for all.

FOOD CATEGORIES In Food Preparation, you will be exhibiting by category not grades. The five categories are Appetizers and Snacks; Salads; Vegetable Dishes; Main Courses; and Desserts. Experiment and prepare several dishes from each category. APPETIZERS & SNACKS When you say appetizers, most people think of tasty foods served at a party. Generally speaking, appetizers are served two ways: before the meal or as the main attraction. If appetizers are to be served before the meal, remember there will be more to eat. You do not want your guests to fill up on the first course. Select one or two nibblers along with a cheese ball or dip. When the appetizers are the main food at a gathering or party, a variety of nibblers, spreads and dips should be available from which to choose. Beverages are necessary for everyday living. Almost anytime is an occasion to serve a beverage. Beverages make a very good appetizer, stimulating the appetite without being filling. Between meals as a snack, anything goes. It is all personal preference make sure it is healthy. SALADS Variety is a key word when talking about salads. Salads may be tossed, vegetable, fruit, molded or main dish. When making tossed salads the main ingredient is crisp, chilled greens. Select one kind of lettuce and use a combination of greens for contrasting flavor, texture and color. When serving fruit salads vary the fruit shapes with balls, spears, cubes and triangles. To keep fruit salads cool and refreshing serve on greens on chilled salad plates or bowls. A gelatin salad is especially nice for hot summer luncheons or dinners. To help mold retain shape serve on chilled plate. If gelatin salads were used on a buffet, it would be wise to set platter on a bed of ice. Main dish salads can be served in large individual bowls or on dinner plates. Or the entire salad may be placed in a large bowl and served individually at the table.

VEGETABLE DISHES The importance of vegetables in the diet is becoming more apparent as people monitor their daily intake. People are realizing what a good contribution vegetables can make in their daily menu planning. And what a variety they offer; almost every shape, color, size and taste to tempt even the most finicky eaters. Experiment! If you do not like a recipe do not give up, try another combination. Relatively low in calories and high in nutrition, vegetable should play a major part in everyone s diet. MAIN COURSES The main dish is generally the meal s main source of protein, supplying family members ¼ to ½ of their daily requirement. Meat, poultry and fish are the favorite choices. Other protein rich foods such as eggs, cheese and milk also qualify as major ingredients. Dried beans belong to the legume family, which includes lentils, dry peas and peanuts. These foods are high in protein and provide protein in the diet at a low cost. Credit goes to the Earl of Sandwich for the discovery of sandwiches. He wanted a meal to be eaten with the hands. Many sandwiches and soups can also act as main dishes. DESSERTS Keep the rest of the meal in mind when you plan dessert. When the meal is hearty, serve a light sweet dessert such as fruit or gelatin. A hearty dessert such as bread pudding makes a good ending for a light meal. Desserts can also balance a meal nutritionally. Select a dessert that can be made at the time most convenient for you. Either have it be one that you can make ahead or something you can put together along with the rest of the meal. These following items are the foods exhibits in the Foods project. These ARE NOT to be used for the a Food Preparation exhibit. Grade 3 Cookies Grade 4 Muffins Grade 5 Cake without frosting Grade 6 Pretzels or no-yeast biscuits Grade 7 Breadsticks or yeast rolls Grade 8 Yeast bread or Sweet Bread Grade 9 Non-perishable invent a snack Grade 10 Double crusted baked fruit pie Grade 11 Non-perishable baked international food product Grade 12 A special occasion non-perishable baked food item

Henry County 4-H Club Record Sheet FOOD PREPARATION 20 Name Grade Name of Club Years in 4-H Category Entered Food Prepared List three new things you learned in this project: 1. 2. 3. Total number of food items prepared from reverse side How many meals did you help plan, prepare and/or serve List four simple meal menus helped plan, prepare and serve: 1. 2. 3. 4. Signature of Leader Date

FOOD PREPARED AND SERVED APPETIZERS AND SNACKS: MAIN COURSE: _ SALADS: DESSERTS: VEGETABLE DISHES: OTHER: (Beverages, breads, etc.)