Food Prep Contest Packet

Food Prep Contest Packet 2014 Intermediate & Senior

KLAMATH COUNTY FOOD PREPARATION CONTEST RULES Foods of the Pacific Northwest Intermediate & Senior Division Rules 1. The Foods Preparation Contest is open to all Intermediate and Senior 4-H members enrolled in project (511) Food and Nutrition. 2. Participants will have one hour for set-up, preparation, and cleanup. The clerk or judge will announce when there are 15 minutes remaining and again when there are 5 minutes remaining. At the conclusion of one hour, the participant will be asked to stop the contest and prepare the kitchen for the next participant. a) If the participant is asked to stop the contest, they will not score higher than a white ribbon. 3. Participants must provide all ingredients and equipment except range, microwave oven, and refrigerator. 4. Participants should prepare one recipe, one batch, etc. of the food product using at least two ingredients representative of the Pacific Northwest. Participants should select food products that can be prepared within the time limit. For food safety, finished dishes prepared at home may not be brought and served. Only yeast products which require proofing will be allowed extra time; any contestants requiring this extra time shall declare so at the time of scheduling. Participants should not prepare the same recipe more than one year. 5. The use of alcoholic beverages that would be unlawful for a minor to purchase or possess is not permitted. Products containing alcohol that can be purchased legally by a minor are permitted (example: cooking sherry). 6. The food prepared must be displayed on a serving platter or tray or in a dish, bowl, basket, etc. Participants must also display one place setting of the table service which would be used in serving the food at a meal (includes plates, tableware, napkin, glasses, tablecloth, placemat, or whatever is appropriate). A table will be available for each display. A centerpiece may be included if the participant wishes, but it is not required. 7. Participants will serve samples of the food to the judge and the public. A place setting is not required, but a serving plate and silverware for the judge must be provided by the participant. Paper plates and plastic utensils will be provided for the public to sample prepared food. 8. All participants must provide the judge with a Judge s Information Form, available from the County Extension Office. The judge will also ask questions regarding the Pacific Northwest food used. For example, the judge may ask about a dish s nutritional value, region where the food is produced, or season when it is most plentiful. 9. All participants must provide a 22" x 30" poster of the recipe to display in their preparation area. The poster shall be labeled on the front or back with the 4-H member s name. In addition, participants shall bring at least two copies of the recipe suitable for the public to collect if they wish. 10. Participants are expected to leave the kitchen clean. This will be part of the judge s evaluation. 11. Participants must work independently. If problems are encountered, ask the superintendent or judge for help. No talking is allowed among contestants or audience. 12. Please see the Food & Nutrition Contest Score Sheet for scoring criteria.

Food Preparation Foods of the Pacific Northwest Nancy Kershaw, Chair Participants must be enrolled in the Foods and Nutrition project. Each participant must prepare one food product. Judging criteria are outlined in the newly revised 4-H Food and Nutrition Contest Score Sheet (40-457), available at the county Extension office or on the State 4-H website: http://oregon.4h.oregonstate.edu/fair-exhibit-and-contest-materials. There are two divisions in the contest, Intermediate and Senior. The following items apply to each division and class: 1. Participants will have one hour (start to finish) for set-up, preparation, and cleanup. Participants must provide all ingredients and equipment except range, microwave oven, and refrigerator. 2. Participants should prepare one recipe, one batch, etc., of the food product using at least two ingredients representative of the Pacific Northwest. Participants should select a food product that can be prepared within the time limit. For food safety finished dishes prepared at home may not be brought and served at fair. Only yeast products which require proofing will be allowed extra time. Proofing time is done with members out of the kitchen. Participants should not prepare the same recipe more than one year. 3. The use of alcoholic beverages that would be unlawful for a minor to purchase or possess is not permitted. 4. The food prepared must be displayed on a serving platter or tray, or in a dish, bowl, basket, etc. Participants must also display one place setting of the table service which would be used in serving the food at a meal (include plates, tableware, napkin, glasses, tablecloth, placemat, or whatever is appropriate). A card table will be available for each display. A centerpiece may be included if the participant wishes, but is not required. 5. Participants will serve samples of the food to the judge and the public. Paper plates and plastic utensils will be provided by the Fair. 6. All participants must provide the judge with a Judges Information Form, available from the county Extension Office or at, http://oregon.4h.oregonstate.edu/fair-exhibit-and-contest-materials. The judge will also ask questions regarding the Pacific Northwest food used, i.e., nutritive value, region produced, or season when most plentiful. 7. All participants must provide a poster (approximately 22 x 30 ) of the recipe to display in the preparation area. Posters will not be returned. Please include 4-H member s name, county and contest name on the poster. 8. Participants are expected to leave the kitchen clean. This will be part of the judge s evaluation. DIVISION Each county may enter as many blue ribbon participants from the county contest as the judge qualifies. 511 601 012 Intermediate, One food product chosen from: Fruit or Vegetable Dish, Salad, Sandwich, Grain Product, Yeast Product, Dairy Product, Main Dish 511 601 013 Senior, One food product chosen from: Fruit or Vegetable Dish, Salad, Sandwich, Grain Product, Yeast Product, Dairy Product, Main Dish Oregon State University 2014 4-H State Fair Book updated January 6, 2014

"Foods of the Pacific Northwest" Judge's Information Form One food product chosen from: Division: ( ) Intermediate ( ) Fruit or Vegetable dish ( ) Dairy product ( ) Senior ( ) Salad ( ) Yeast product ( ) Sandwich ( ) Main dish ( ) Grain product Your name County Name of Recipe List of Ingredients and Amounts Estimated Cost (market prices) $ $ $ $ $ $ $ $ Total Cost: $ Number of Servings: Recipe Directions: Cost Per Serving: (Total cost divided by number of servings) $ Continue on back of page if necessary 511-04

4-H Food Preparation Contest, Judge's Information Form, page 2 Intermediates: Seniors: Menu(s) Plan a menu for one meal in which the food you are preparing might be served. Identify each food on the menu by food group. Plan menus for three meals during a day the food you are preparing might be served. Identify each food on the menu by food group. Food Group Menu Food Group Menu Food Group Menu 511-04

4-H FOOD/NUTRITION CONTEST SCORE SHEET Name County Special Contest/Class Placing Award Preparation Skills -- 25 pts Measuring Mixing/Assembling Cooking and baking procedures Management Efficient use of equipment and work space Tasks done in efficient sequence Cost accuracy Work Habits Cleanliness Neatness Sanitation Safety Finished Product -- 25 pts Appearance/Presentation Texture Color Flavor Temperature Nutrition -- 25 pts (Knowledge of what foods contribute to diet) Creativity, Originality -- 25 pts Choice of foods and menu Display/Presentation Service Table Setting Additional Comments Excellent Good Could Improve Comments OREGON STATE UNIVERSITY EXTENSION SERVICE (7/07) 511-07

What s on your plate? Before you eat, think about what and how much food goes on your plate or in your cup or bowl. Over the day, include foods from all food groups: vegetables, fruits, whole grains, low-fat dairy products, and lean protein foods. Dairy Fruits Vegetables Grains Protein Make half your plate fruits and vegetables. Make at least half your grains whole. Switch to skim or 1% milk. Vary your protein food choices. ChooseMyPlate.gov

Vegetables Fruits Grains Dairy Eat more red, orange, and dark-green veggies like tomatoes, sweet potatoes, and broccoli in main dishes. Add beans or peas to salads (kidney or chickpeas), soups (split peas or lentils), and side dishes (pinto or baked beans), or serve as a main dish. Fresh, frozen, and canned vegetables all count. Choose reduced sodium or no-salt-added canned veggies. Use fruits as snacks, salads, and desserts. At breakfast, top your cereal with bananas or strawberries; add blueberries to pancakes. Buy fruits that are dried, frozen, and canned (in water or 100% juice), as well as fresh fruits. Select 100% fruit juice when choosing juices. Substitute wholegrain choices for refined-grain breads, bagels, rolls, breakfast cereals, crackers, rice, and pasta. Check the ingredients list on product labels for the words whole or whole grain before the grain ingredient name. Choose products that name a whole grain first on the ingredients list. Choose skim (fatfree) or 1% (low-fat) milk. They have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories. Top fruit salads and baked potatoes with low-fat yogurt. If you are lactose intolerant, try lactose-free milk or fortified soymilk (soy beverage). Protein Foods Eat a variety of foods from the protein food group each week, such as seafood, beans and peas, and nuts as well as lean meats, poultry, and eggs. Twice a week, make seafood the protein on your plate. Choose lean meats and ground beef that are at least 90% lean. Trim or drain fat from meat and remove skin from poultry to cut fat and calories. Cut back on sodium and empty calories from solid fats and added sugars Look out for salt (sodium) in foods you buy. Compare sodium in foods and choose those with a lower number. Drink water instead of sugary drinks. Eat sugary desserts less often. Make foods that are high in solid fats such as cakes, cookies, ice cream, pizza, cheese, sausages, and hot dogs occasional choices, not every day foods. For a 2,000-calorie daily food plan, you need the amounts below from each food group. To find amounts personalized for you, go to ChooseMyPlate.gov. Limit empty calories to less than 260 per day, based on a 2,000 calorie diet. Eat 2½ cups every day What counts as a cup? 1 cup of raw or cooked vegetables or vegetable juice; 2 cups of leafy salad greens Eat 2 cups every day What counts as a cup? 1 cup of raw or cooked fruit or 100% fruit juice; ½ cup dried fruit Eat 6 ounces every day What counts as an ounce? 1 slice of bread; ½ cup of cooked rice, cereal, or pasta; 1 ounce of ready-toeat cereal Get 3 cups every day What counts as a cup? 1 cup of milk, yogurt, or fortified soymilk; 1½ ounces natural or 2 ounces processed cheese Eat 5½ ounces every day What counts as an ounce? 1 ounce of lean meat, poultry, or fish; 1 egg; 1 Tbsp peanut butter; ½ ounce nuts or seeds; ¼ cup beans or peas Be physically active your way Pick activities you like and do each for at least 10 minutes at a time. Every bit adds up, and health benefits increase as you spend more time being active. Children and adolescents: get 60 minutes or more a day. U.S. Department of Agriculture Center for Nutrition Policy and Promotion August 2011 CNPP-25 USDA is an equal opportunity provider and employer. Adults: get 2 hours and 30 minutes or more a week of activity that requires moderate effort, such as brisk walking.

4 H Youth Development 511 014/Jan 2009 Measuring Ingredients For all measurements: Use the correct standardized equipment for the ingredient Make the fewest measurements possible use more than one utensil only when necessary to get the amount needed Learn and use basic equivalent measures: 3 teaspoons = 1 Tablespoon 16 Tablespoons = 1 cup = 8 fluid ounces Measuring liquids 1. Choose standardized liquid measuring cups that: Are clear enough to see through Have a pouring spout Have clear amount markings with space above the marking (For small amounts use standardized measuring spoons.) 2. Keep the cup on a flat surface 3. Keep your eye on the same level as the line on the cup 4. Fill the cup until the bottom of the curve of the liquid surface is on the line of the measurement needed 5. Use a rubber scraper to help remove all of the ingredient from the measuring cup Measuring Ingredients 511 014/Jan 2009 1

Measuring dry or solid ingredients: 1. Use a standardized dry measuring cup in the exact amount needed (For small amounts use standardized measuring spoons.) 2. Fill the cup to overflowing Most dry ingredients scoop up the ingredient or pour into the cup Flour sift once or stir in the container to fluff the flour - spoon gently into the cup until overflowing do not press down, shake or tap the cup Shortening, butter, margarine - press small amounts in layers into the cup to avoid air pockets 3. Level with the top edge of the cup Most ingredients scrape a straight edge across the top to remove extra ingredient Brown sugar press lightly to be sure all spaces are filled. Press enough to just hold the shape of the cup when removed Measuring Ingredients 511 014/Jan 2009 2 Prepared by Elaine Schrumpf, Extension Specialist, 4 H Youth Development, Oregon State University 2009 Oregon State University Oregon State University Extension Service offers educational programs, activities, and materials without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, and disabled veteran or Vietnam era veteran status. Oregon State University Extension Service is an Equal Opportunity Employer.

Table Setting Guide: Basic Place Setting Place Mat Appropriate for breakfast, lunch, or dinner. It should harmonize with dishes in color & texture. Napkin Fold simply, square or oblong, place at left of the fork with open corner at lower right. Lay the napkin one inch from edge of table. The plate is always in the center. China should be suited in design and material to the occasion. Place silver and plate one inch from edge of table. Place knife to right of plate with cutting edge towards plate, but not under edge of plate. The spoon goes to the right of knife with bowl up. The soup spoon goes to the right of the regular spoon. Place forks at left of plate, tines up, not under edge of plate. The salad fork is placed to the left of regular fork. Water glass is at tip of the knife. Place cup and saucer to right of teaspoon, with handle of cup to the right. Place salad plate above forks. If both salad plate and bread & butter plate are used, salad plate is above napkin and bread & butter plate above fork. The bread & butter plate and knife are optional. Soup bowl is placed on dinner plate. Be careful that hands do not touch the eating surface of silver or dishes. Hold silver and cups by their handles. Lift glasses at the bottom instead of near the top.

Let s take, for example, this recipe for Baked Tunawiches: HOW TO FIGURE THE TOTAL COST OF A PREPARED FOOD Biscuits 1 C. flour ½ tsp. salt 1 ½ tsp. baking powder 2 2/1 Tbs. hydrogenated shortening about 1/3 cup milk Filling 6 ½ oz. can tuna, drained 2 Tbs. celery, chopped fine 2 Tbs. sweet pickle relish ¼ cup mayonnaise salt and pepper to taste Set oven at 400 degrees. Make biscuit dough by sifting dry ingredients together, cutting fat, and stirring in just enough milk to make a soft dough. Put dough on a lightly floured board and knead 10 times. Divide dough into 3 portions: roll each portion out to make a thin circle, no thicker than ¼ inch. Combine filling ingredients. Put filling on one side of biscuit circles, fold over and seal edges tightly by pressing with a fork. Place sandwiches on an ungreased cookie sheet; bake 15-18 minutes, until golden brown. 3 servings. To figure out the cost of ingredients, let s use the celery for an example: 1. Figure out the cost per unit (ounce for most food, cup Baking powder: 7 oz. = $.69 Mayonnaise: 32 fl. oz. = $1.29 for milk, whatever the food sold by weight or volume). 1 oz. = $.01 1 fl. oz. = $.04 Celery was $.49 per pound. Divide by 16 ounces per 1 oz. = 2 Tbs. = 6 tsp. 1 cup = 8 fl. oz. pound to find the cost for one ounce. 1 1/2 tsp. = 1/4 oz. 1/4 cup = 2 fl. oz. $.49 16 = $.03 per ounce 1 1/2 tsp. = 1/4 of $.01 1/4 cup = $.08 2. Look on the chart to find the measurement per unit - in this case cups per ounce. You will have to figure some foods out yourself. Shortening: 42 oz. = $1.79 Seasonings: 26 oz. = $.32 1 oz. = $.04 1 oz. = $.01 1 oz. = 2 Tbs. + 1 tsp. = 7 tsp. 1 oz. = 1 1/2 Tbs. = 4 1/2 tsp. Chopped celery: 1/4 cup weighs 1 oz. 1 tsp. = 1/7 oz. 1/4 tsp. = 1/9 oz. 2 1/2 Tbs. = 7 1/2 tsp. = 1 7/100 oz. 1/2 tsp. = 1/9 of $.01 3. Since you only need 2 Tbs., figure out how much 2 Tbs. is. 2 1/2 Tsp. = $.04 4 Tbs. = 1/4 cup, so 2 Tbs. = 1/8 cup Relish: 12 fl. oz. = $.67 If 1/4 cup = 1 oz., then 1/8 cup = 1/2 oz. Milk: 1 qt. = $.59 1 fl. oz. = $.06 1 cup = $.15 2 Tbs. = 1 oz. 4. Figure out the cost of how much you need. If one ounce costs $.03 and you need 1/2 oz., divide by 2 (round off to the nearest $.01) and see what 1/2 oz. = $.02. Therefore the 2 Tbs. you need costs $.02. 1/3 cup = $.05 2 Tbs. = $.06 To figure the total cost, add the cost of ingredients: Flour $ 0.04 Baking powder & seasonings --- Figure the rest of the ingredients in the same way. Shortening 0.04 Milk 0.05 Flour: 10 lbs. = $1.69 Tuna 0.79 1 oz. = $.01 Celery 0.02 4 oz. = 1 cup Relish 0.06 1 cup = $.04 Mayonnaise 0.08 Total: $ 1.08 Tuna: 6 1/2 oz. can = $.79 This is the final figure that goes to the judge.

What to expect: Suggestions for Foods Contests Participants Be sure to arrive 30 minutes prior to your scheduled time. This is important. Be sure to have your Judge s Information Form and a 5 x7 recipe card with the recipe you are preparing completed before you arrive. You will be greeted at the door and assigned to a certain kitchen area. You will be introduced to your judge, to whom you will give the judge s information sheet and the recipe and then you can begin. Bring dish soap, towel, and dishcloth so you can do the dishes. Your product will be put out for the audience to sample. Paper plates and utensils are provided. Appearance: Safety: Be sure to dress neat and clean for this special occasion. Put your best foot forward. It is suggested that you dress appropriately to complement your menu. Aprons should be worn; a full apron is preferred over a half apron. It is preferred that you wear closed-toe shoes. Have your hair pulled back so that it is not in your food, and you are not constantly pushing it back. Present an overall well-groomed appearance. Use care when opening tin cans to ensure safety. Do not use knives to open cans. Use the proper knife for the specific task. Be sure to use knives properly. Do not slice with the knife toward you. Use a cutting board rather than holding the food item in your hand while cutting. You will need to provide your own cutting board if you are chopping, slicing, or dicing meat, vegetables or fruit. Suggestions for Foods Contests Participants revised May 2012 Page 1 of 5

Be careful when lifting the lid on a pan while it is cooking. Tip the lid away from you so that the steam that will escape does not burn your face. Be sure to use hot pads/potholders when removing hot dishes from the oven. Do not use a towel for this purpose. When stirring hot foods, use something that is not metal as metal is an efficient heat conductor and can become very hot. Deep fat frying for the Junior level is NOT RECOMMENDED. At the contest: Parents are not to become involved at the contest site. Clean up any messes left from previous contestants before starting your contest i.e. crud left in the sink, mess on the floor (safety issue), etc. Clean your work area when you arrive. Bring clean equipment. Bring extra towels, potholders, etc. set aside any that fall on the floor and only use clean towels and/or potholders. Wipe off all surfaces (stovetop, counter, and judge s table) and wash your hands before you begin cooking. Do not put your carrying box on the counter. Take your food ingredients and cooking utensils out of the box or sack and arrange them neatly on the counter top and then store the box or sack on the floor out of your way. As you unpack your items, look the kitchen over and organize supplies where you will use them, i.e. by sink, range, or mixing area. Be sure to check out your oven before you begin; find out how it works. Some ovens require turning two knobs. If you need assistance operating anything, don t be afraid to ask the judge or clerk. Be sure to clean up spills as soon as they happen. Don t panic in case of an accident, merely clean the mess and go on the judge won t mark you down for an accident, but she will want to see how you handle the situation. Be honest if you forget an ingredient. Don t panic but do try to continue your contest as best you can. Use the proper measuring utensils, i.e. liquid measuring cup for liquid ingredients; dry measuring cup for measuring flour and sugar; and proper sized measuring spoons. Suggestions for Foods Contests Participants revised May 2012 Page 2 of 5

Serving: Measure accurately even if a certain ingredient can be estimated without affecting the recipe, the judge is looking for you to show your skills so measure everything carefully. Use the proper tools for the job, i.e. don t use a metal spatula on a non-stick surface. Use a straight edge to level off the dry ingredients when measuring. Table knives are usually not level. Measure ingredients over wax paper or a container, not over mixing bowl. Wipe tops of all tin cans prior to opening to ensure cleanliness. Break eggs into a cup before adding to your bowl containing other ingredients. This way if you get a piece of egg shell, you can remove it from the cup before the egg is added to your main mixing bowl. DO NOT LICK YOUR FINGERS if for some reason you must sample your dish (for seasoning to taste), bring a couple of clean spoons just for that purpose. It is a good idea to bring a bag or sack for garbage. A paper lunch bag with a plastic produce bag inside works well. This can be attached to the counter top with masking tape. Have a bowl or plate next to the work site on which to place your dirty spoons. When washing dishes the following procedure works well if two sinks are available: stack dishes sink with soapy water sink with hot water drain on clean towel This can be set up either left to right or right to left depending on the kitchen. Wipe off all surfaces (stovetop, counter, and judge s table) when you are done and leave the kitchen neat and tidy. Don t leave soap suds or bits of food in the sink. Be prepared for display of the food. Serve food in dish, platter, plate, basket, etc. that looks nice with table service. Use a hot pad or trivet if the dish is hot (not a hot pad mitt). Suggestions for Foods Contests Participants revised May 2012 Page 3 of 5

Be sure your table setting complements the type of food prepared, i.e casual food should not be served on formal china. Don t forget your tablecloth or placemat. A centerpiece is optional, but may count in your favor. Take off your apron before meeting with the judge for your interview. Put your apron back on after your interview is complete and before resuming your work in the kitchen (clean up). Be courteous to your judge. Be prepared to talk about the foods you have made, i.e. nutrition, why you chose the recipe, any modifications you made, etc. Take pride in yourself as well as your product. A few tips to remember: Be sure to practice your contest to ensure that you are finished within the time allotted for the contest you are participating in. Practice start to finish pack your box(es) and practice like it is the real contest each time, timing yourself. Practice with someone observing you and make notes each time of what to improve or remember the next time you practice. Know what you intend to do, then practice, practice, practice!! Going over the allotted time makes your contest an automatic white ribbon make sure you can easily complete your contest within the time limit. Remember paper towels and/or a towel to wipe your hands on. It is better not to pre-measure, pre-mix, or pre-chop, slice or dice your ingredients the judge wants to see that you know how to use proper measuring, chopping, slicing, and dicing techniques. Try to put all ingredients in convenient containers, i.e. don t bring the milk jug when your recipe is calling for just 1 cup. Put the amount you need, plus a cup or more in a Tupperware bowl, etc. Label all food items carefully. There have been times when moms/members put the flour, sugar, salt, and powdered sugar in small containers to take to the contest. Unfortunately, sometimes these items are hard to distinguish when under pressure of the contest. The results can be disastrous. Carry extra ingredients if your recipe calls for 2 eggs, carry 3 so that if you drop one, you still have a backup to complete your dish. Suggestions for Foods Contests Participants revised May 2012 Page 4 of 5

In group contests, make sure each member of the group has an equal part to play in the contest. Make sure the group works well together and plan tasks so group members aren t in each other s way. Costing sheet should be done by the member. Make recipe card and judge s information sheet neat, easy to read, and organized. Recipes should indicate number of servings. Recipes that make a large number of servings should be cut down to lessen cooking time. Be sure to make a checklist of all ingredients and utensils that you need for the contest. Double check this to ensure that you have everything you need: Apron Cutting board Hand towel Dish rag Mixing bowl Liquid measuring cup Judge s information sheet Measuring spoons Straight edge utensil Serving dish and server Cooling rack Potholders/hot pads Knife Dish towel Dish soap Dry measuring cup Paper sack for garbage Recipe written on 5 x7 card Spatula Pots or pants Plastic sack for wet towels other Don t forget a container to bring leftovers home in. Nutrition: You need to be knowledgeable about: Nutrients in the body Vitamins & minerals Loss of nutrients through cooking 4 Food Groups Suggestions for Foods Contests Participants revised May 2012 Page 5 of 5

Food Preparation & Mini-Meal Contests Suggested Timeline 4-6 weeks before Select recipe Look for a recipe that can be completed in 30-40 minutes, the rest of the hour will be setup and cleanup. Shop for ingredients. Get ingredient prices for costing sheet. Make an approximate timeline for setup, food preparation, and cleanup. Figure out within the hour how much time each step takes. Make a list of everything you will need, i.e. knives, spoons, cooking dishes, serving dishes, hand towel, washcloth, paper towels, etc. - anything you have used when you prepared the dish at home. Keep notes each time you practice about something you needed but didn t have in your box and need to remember next time. Practice cooking with a timer, and bring it with you, so you can keep track of how much time is remaining and make any adjustments. Practice your meal at least once per week Find out what works well and what doesn t work so well. Figure out how to adapt things that don t work! Make sure to allow enough time to clean-up within the contest time allotted. Your contest time must include setup, cooking, and cleanup. Don t go over time! Think about mistakes that could happen and what you will do in that scenario. Make a what-if plan. 3 Weeks before This contest is not only about how tasty your dish is and how beautiful it looks the entire contest is a presentation. Present yourself & your recipe with style! Sketch out ideas for poster and laminated recipe. Decide on embellishments or special paper, etc. Get supplies needed such as stencils, paints, stickers, etc. Plan appropriate serving dishes that complement your foods and theme. Plan all coordinating pieces, such as tablecloths and placemats. Purchase place setting or borrow from friends or relatives. 2 Weeks before Have judge s information sheet completed. Handwrite NEATLY or type if necessary. Make a copy and practice the layout so the copy you turn in is NEAT. 1 Week before Fine-tune your presentation. You should be able to do everything just as you would at the real contest by now! Contest Day SMILE! Cook with confidence, knowing you have practiced and you are ready!! Carefully clean your kitchen when you are finished. You want to be courteous and leave it as clean, or cleaner, than it was when you started.