Family & Consumer Science Pre-fair Skills Contest Guidebook FOODS

Family & Consumer Science Pre-fair Skills Contest Guidebook FOODS Hood River County Updated: March 2016

Contents 2 Introduction 3 Junior-level Cooking Contests These contests are offered at the county level only. Participants will be judged, receive a ribbon, and be eligible for premium money from the county fair. Junior Measuring Contest After School Snacks Contest Junior Baking Contest 7 Foods Judging Contest These contests no longer exist at the state level, so participation is limited to the county level only. 9 Intermediate- and Senior-level Cooking Contests Except for Iron Chef, these contests are offered at both the county level and the state level. Participants will be judged, receive a ribbon, and be eligible for premium money from the county fair. For consistency, the official Oregon 4-H contest rules and score sheets will also be used for our county contests and are provided herein. At the judge s discretion, one or more participants may be selected to represent Hood River County at the Oregon State Fair. Food Preparation Foods of the Pacific Northwest Mini Meals Iron Chef (State Fair Only) 21 Additional Tips for Cooking Contests Utilize these tips to be fully prepared for a successful contest. Recipe Selection Required Paperwork Optional Paperwork Before the Contest Interview Prep At the Contest Before State Fair Introduction Skills contests are a great opportunity for youth to demonstrate skills they have learned in their current skill level of the project. Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 2

Junior Measuring Contest 1st Year Foods 4-H Members In this contest, first year Foods 4-H members will demonstrate their ability to select the correct measuring tool (dry or liquid measuring cups, or measuring spoons) for the food and measure a predetermined amount. The following foods will be measured: Flour Sugar Shortening Salt Brown sugar Water Contest Rules 1. First year Foods 4-H members are eligible to participate in this contest and the After School Snacks contest. 2. All ingredients and measuring tools will be provided. Items to Bring to the Contest 1. Use of an apron is optional. Basis for Scoring Work Habits 15 Handles equipment properly 15 Personal appearance 10 For each measurement: Select correct equipment (6 ingredients x 5 possible points each) 30 Used correct method of measuring (6 ingredients x 5 possible points each) 30 Accuracy of measurement (6 ingredients x 5 possible points each) 30 Total Possible Points 130 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 3

After School Snacks Contest 1st & 2nd Year Foods 4-H Members In this contest, first and second year Foods 4-H members will prepare an after-school snack that is quick, nutritious and tasty. No stoves, microwaves or ovens may be used. Contest Rules 1. First and second year Foods 4-H members are eligible to enter. Phase 1 members may choose to participate in this contest or the Junior Measuring Contest, but not both. 2. One hour is allowed for set-up, preparation, and cleanup. 3. Prepare one recipe, one batch, etc. of the food product. 4. Set up one place setting of table service which could be used with this snack. 5. Display snack on a plate or serving dish. Display a simple centerpiece. 6. Serve a sample of the food to the judge. 7. Leave the preparation/kitchen area clean. Items to Bring to the Contest 1. Members provide all ingredients and equipment, except a refrigerator. 2. Members provide a place setting of table service which could be used with this snack, as well as a plate or serving dish to display the snack. 3. Members must fill out a Judge s Information Form (see page 6) prior to the contest and bring the completed paperwork to the contest for the judge to reference during the contest. 4. Members must provide a poster (approximately 24" x 30") of the recipe to display in the preparation area. Poster will not be returned. Please include 4-H name and contest name on the poster. Easel will be provided. Basis for Scoring Preparation skills (measuring, mixing/assembling, preparation procedures) 25 Management (efficient use of equipment and work space, tasks done in efficient sequence) Work Habits (cleanliness, neatness, sanitation and safety) Finished product (Appearance, texture, color, flavor, temperature) 25 Creativity and originality (choice of foods and menu, display, service) 25 Appropriate table setting Nutrition (knowledge of what foods contribute to diet) 25 Total Possible Points 100 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 4

Junior Baking Contest 2nd & 3rd Year Foods 4-H Members In this contest, second and third year Foods 4-H members prepare and bake a quick bread using baking powder or soda (e.g., muffins, biscuits, pancakes, banana bread, etc.) General Rules 1. Junior members enrolled in Phase 2 or 3 of foods projects are eligible to enter the Junior Baking Contest. 2. One hour is allowed for set-up, preparation, and cleanup. 3. Prepare one recipe, one batch, etc. of the food product. 4. Set up one place setting of table service which could be used with this snack. 5. Display snack on a plate or serving dish. 6. Serve a sample of the food to the judge. 7. Leave the preparation/kitchen area clean. Items to Bring to the Contest 1. Members provide all ingredients and equipment, except a stove and refrigerator. 2. Members provide a place setting of table service which could be used with this snack, as well as a plate or serving dish to display the snack. 3. Members must fill out a Judge s Information Form (see page 6) prior to the contest and bring the completed paperwork to the contest for the judge to reference during the contest. 4. Members must provide a poster (approximately 24" x 30") of the recipe to display in the preparation area. Poster will not be returned. Please include 4-H name and contest name on the poster. Easel will be provided. Basis for Scoring Preparation skills (measuring, mixing/assembling, cooking and baking 25 procedures) Management (efficient use of equipment and work space, tasks done in efficient sequence) Work Habits (cleanliness, neatness, sanitation and safety) Finished product (Appearance, texture, color, flavor, temperature) 25 Creativity and originality (choice of foods and menu, display, service) 25 Appropriate table setting Nutrition (knowledge of what foods contribute to diet) 25 Total Possible Points 100 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 5

"After School Snacks" or "Junior Baking Contest" Judge's Information Form Division: ( ) Junior - 1st year Contest: ( ) After School Snacks ( ) Junior - 2nd year ( ) Junior Baking ( ) Junior - 3rd year 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 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 6

Foods Judging Contest In the judging contests, the 4-H member becomes the judge. Each contest may consist of four classes or parts to be judged. A class may be multiple choice, fill-in-the-blank, or deciding which of the four choices is the best answer. Contest Rules 1. 4-H members enrolled in the foods project are eligible to enter. 2. The contest lasts for one hour, however, most participants finish before then. Topics Introductory Level for first year members Consumerism reading/understanding nutritional labels Food Product Identification fruits and vegetables Safety & Sanitation carrying items to set table Nutrition/Health making healthy meal choice Basic Skills - Phase 2 and 3 Consumerism reading/understanding nutritional labels Food Product Identification beef cuts Safety & Sanitation preparing area to cook at home/contest Nutrition/Health making healthy meal choice Expanding Skills - Phase 4-6 Consumerism reading/understanding nutritional labels Food Product Identification cheeses Safety & Sanitation cleaning surfaces while preparing food Nutrition/Health meal choice for specific dietary needs Advanced Skills - Phase 7-9 Consumerism reading/understanding nutritional labels Food Product Identification spices Safety & Sanitation cleaning surfaces while preparing food Nutrition/Health meal choice for specific dietary needs Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 7

Resources for studying 4-H Foods project materials are available online at: http://oregon.4h.oregonstate.edu/home-economics Classes are designed to match expectations of knowledge and skills gained per level as described in Oregon 4-H Food and Nutrition Advancement Guide: http://oregon.4h.oregonstate.edu/sites/default/files/publications/511-15r.pdf Phase 1 4-H Cooking 101-R12 (MEO 120) Phase 2-3 4-H Cooking 201 (MEO121) Phase 4-6 4-H Cooking 301 (MEO122) Phase 7-9 4-H Cooking 401 (MEO123) Other background on nutrition, nutrition facts labels, and healthy eating can be found on the following websites: http://www.choosemyplate.gov/ http://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm274593.htm http://www.foodsafety.gov/ Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 8

Food Preparation Foods of the Pacific Northwest 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 24 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 Source: Oregon State University 2015 4-H State Fair Book updated January 5, 2015 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 9

"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 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 10

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 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 11

4-H FOOD/NUTRITION CONTEST SCORE SHEET Name County Start Time: End Time: Contest/Class Placing Award Proofing: Yes No Preparation Skills -- 25 points Measuring Excellent Good Could Improve Comments 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 points Appearance/Presentation Texture Color Flavor Temperature Nutrition -- 25 points (Knowledge of what foods contribute to diet) Creativity, Originality -- 25 points Choice of foods and menu Display/Presentation Service Table Setting Additional Comments OREGON STATE UNIVERSITY EXTENSION SERVICE (revised 1/14) 511-07 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 12

Mini-Meal Contest There are two divisions in the contest, Intermediate and Senior. Within those divisions there are individual and team classes. Teams will consist of two members. If one team member is a senior and the other an intermediate, the mini-meal should be entered in the senior division. 4-H members enrolled in the Food and Nutrition and Food Preservation projects may have one entry in each division as long as different dishes are prepared for each. Each participant (or team) must prepare only two dishes. One must be a main dish and the other can be any other food which would either (a) make an entire meal if served together, or (b) be part of a larger meal if other foods were included. The meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal, party meal, etc. Members can utilize food products they have preserved. Judging criteria are outlined on 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 at, http://oregon.4h.oregonstate.edu/fair-exhibit-and-contest-materials The following items apply to each division and class: 1. Participants will have two hours (start to finish) for set-up, preparation, and cleanup. Participants must provide all ingredients and equipment except range, microwave oven, and refrigerator. For food safety finished dishes prepared at home may not be brought and served at fair. 2. Participants should prepare one recipe, one batch, etc., of food product. No fixed number of servings is required. 3. The use of alcoholic beverages that would be unlawful for a minor to possess is not permitted. 4. The foods 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 meal (include plates, tableware, napkin, glasses, tablecloth, placemat, or whatever is appropriate). A card table will be available for each participant to use for 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-contestmaterials 7. All participants must provide a poster (approximately 24 x 30 ) of the recipe to display in the preparation area. Posters will not be returned. 8. Participants are expected to leave the kitchens clean. This will be part of the judge s evaluation. DIVISIONS Each county may enter as many blue ribbon participants from the county contest as the judge qualifies. 511 602 012 Mini-Meal (Intermediate) 511 602 022 Mini-Meal (Team, Intermediate) 511 602 013 Mini-Meal (Senior) 511 602 023 Mini-Meal (Team, Senior) Source: Oregon State University 2015 4-H State Fair Book updated January 5, 2015 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 13

4-H Mini Meal Contest Judge's Information Form Division: ( ) Intermediate Class: ( ) Mini Meal Individual ( ) Senior ( ) Mini Meal Team Your Name County MENU Main Food Group Menu Items Cost Per Serving* Cost per person for entire meal (add cost per serving of each menu item) *Calculate using the procedure indicated on the next two pages for each contest food. If the menu contains foods not prepared as part of the contest, estimate the cost per serving and also enter in this column. TASK SEQUENCE A very general outline of the task sequence in preparing the foods. For example: (1) Prepare pizza; (2) Put pizza in oven; (3) Make salad dressing; (4) Make salad. Use a separate line for each task. Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 14

4-H Mini Meal Judge's Information Form, page 2 Name of Recipe List of Ingredients and Amounts Estimated Cost (market prices) Total: Participants using home preserved food should indicate which ingredients were home processed by participant and the appropriate processing information (name of product, processing method and processing time.) Number of Servings: Cost Per Serving: (Total cost divided by number of servings) Recipe Directions: Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 15

4-H Mini Meal Judge's Information Form, page 3 Name of Recipe List of Ingredients and Amounts Estimated Cost (market prices) Total: Participants using home preserved food should indicate which ingredients were home processed by participant and the appropriate processing information (name of product, processing method and processing time.) Number of Servings: Cost Per Serving: (Total cost divided by number of servings) Recipe Directions: Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 16

4-H FOOD/NUTRITION CONTEST SCORE SHEET Name County Start Time: End Time: Contest/Class Placing Award Proofing: Yes No Preparation Skills -- 25 points Measuring Excellent Good Could Improve Comments 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 points Appearance/Presentation Texture Color Flavor Temperature Nutrition -- 25 points (Knowledge of what foods contribute to diet) Creativity, Originality -- 25 points Choice of foods and menu Display/Presentation Service Table Setting Additional Comments OREGON STATE UNIVERSITY EXTENSION SERVICE (revised 1/14) 511-07 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 17

Iron Chef - State Fair ONLY In this competition teams compete in head to head battles to find out whose cuisine will reign supreme in a battle involving a secret ingredient. Contestants will be interviewed throughout the competition. 1. Participants will have 60 minutes to complete two dishes (i.e. appetizer, soup, salad, main entrée, dessert). 2. The contest kitchen will provide the mystery ingredient, range, microwave oven and refrigerator. Participants must provide all other ingredients, recipes, individual serving dishes for judges and equipment. 3. Each course should emphasize/showcase the mystery ingredient. 4. Team should prepare and plate 4 servings of each dish for the 4 judges. Samples will not be served to the public unless there is extra. Pay special attention to portion sizes; judges will be eating multiple dishes so portions should be petite. 5. Teams must be registered to participate 2 weeks before the contest. 6. The names of two possible mystery ingredients will be given to the team two weeks prior to the contest. The actual mystery ingredient will be announced to the judges and team just prior to entering the kitchen. 7. The food prepared must be plated for the four judges and served to each at the same time. The second food must be served on a separate plate for each judge. 8. The order in which teams serve the judges will be decided prior to the contest start. It is acceptable (and advisable) for teams serving their dishes second to take measures to preserve the temperature of their creations. 9. Participants are expected to leave the kitchen clean. This will be part of the judge s evaluation. 10. Each of the four judges will award up to a maximum of 50 points to each team 20 points maximum for taste 15 points maximum for plating (appearance of presentation) 10 points maximum for food safety 5 points maximum for originality Divisions Each county or combined county team may enter a team of 2-3 members. Entries may be limited by contest space. If contest is not full, more than one team from a county may be eligible to participate. This contest is not judged by the Merit Method of judging. 511 603 022 Iron Chef Teams (Intermediate/Senior mixed) Source: Oregon State University 2015 4-H State Fair Book updated January 5, 2015 Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 18

FAQ s for Oregon State Fair 2013 4-H Iron Chef The Iron Chef contest is a fun cooking event for Intermediate and Senior aged members and will be held on August 28, 2013 in the 4-H Exhibit Building at the Oregon State Fair. Teams of 2-4 youth cook off against another team and are given feedback by a panel of judges. How do I participate? Talk to your county agent and tell them you want to form a team. You do not have to be in the Foods project in order to participate. Anyone who likes to cook and is ready for the challenge is invited. Each county can send one team and an additional team if there are available openings at the registration deadline. How does the event work? Two weeks before the event teams are given two practice ingredients determined by the Iron Chef committee (ingredients are items like bell peppers, corn, cheese, fruits, etc ) and on the day of the contest they bring all the ingredients that they would need to prepare dishes. At the contest one of the two ingredients is revealed to the competing teams. Each team prepares two dishes using the secret ingredient and the dishes are plated for the three members of the judging panel. What is the team allowed to have prepared ahead of time? Youth should do all of their preparations for their two dishes within the 60 minute time frame. The ingredients cannot be pre-cut or pre-made? They cannot be premeasured but bring enough for what you will be preparing, just measure it out at the event. Is there an expectation of restaurant level kitchen etiquette? There is 10 points dedicated to food safety/kitchen clean up. It does not need to be at professional restaurant level kitchen etiquette, but general food safety etiquette is very important and should be followed. Do I need to bring my own plates and silverware? Yes you need to bring plates, bowls or whatever type of dish you will be using to plate your two dishes for the 3 judges. You also need the silverware that is appropriate for your dishes. Do I need to bring a beverage? No water is supplied by the committee Should I bring decorative items for the place settings? Extra decorative items for the place setting are not necessary. Members are judged on their presentation of the food on the plate/dish so a decorative, attractive presentation of the food is the focus of the event. How is it determined who serves the judges first? And how long must the second typically wait before serving their items? The team that is ready first plates first and it typically takes judges around 10 minutes to sample and judge the first group. Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 19

OREGON STATE FAIR 4-H IRON CHEF CONTEST SCORE SHEET COUNTY TEAM MEMBERS Points Possible Points Team Finished product (flavor, texture, appearance) 20 Presentation of food on plate, (attractive, portion size appropriate, etc. 15 Food Safety 10 Originality 5 TOTAL.. 50 COMMENTS: Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 20

Tips: Recipe Selection * 1. Youth will be timed and must adhere to the time limit for the contest they have entered. The clock starts when the member enters the kitchen and ends when they leave the kitchen with dishes washed, counters and sink clean, boxes removed, ready to serve. Look for a recipe where the maximum baking time for a one-hour contest is 35-40 minutes. Consider cooling time if needed. Yeast breads are an exception as proofing time is not included for the one-hour contest. 2. Choose a recipe you and your family enjoys you will eat it a lot when practicing! 3. Consider the skills involved and choose a recipe that demonstrates the skills you have mastered or new skills you plan to add this year. 4. Reduce the recipe, if necessary, to reduce the preparation and baking time to keep you within the time limit. Remember that you only need to serve the judge. Halving the recipe and choosing smaller pans may reduce your cooking time enough to enable you to make that dish you love. 5. Consider nutrition. Consider color. For example, bright orange carrot dill soup, scones dotted with red cranberries, etc. 6. Consider using produce grown in Oregon; for example, pears from the Rogue Valley, or cranberries or hazelnuts. 7. If specialty awards are available for certain ingredients, consider a recipe that showcases these ingredients. 8. Consider a theme, such as An Evening in Paris, Cowboy Christmas Breakfast, a Mother s Day Brunch. Consider coordinating your recipe, and table setting to match your theme. 9. The use of alcohol is not permitted in 4-H Contests. Think about substitutes if necessary! 10. As a rule, you are not allowed to use mixes or pre-measured or pre-chopped foods. The judge wants to evaluate your skills. As our groceries offer more and more pre-chopped foods you might get away with bending this rule if you have shown chopping skills in other areas but different judges may feel differently about this subject. 11. Think about your presentation. Could you bake a quick bread in a bundt or fluted pan instead of a regular loaf pan? Do you have time to add a garnish to make your plate look prettier? * Adapted from: 2012 Oregon 4-H Foods and Nutrition Leader Guide, http://oregon.4h.oregonstate.edu/sites/default/files/publications/food_and_nutrition_leader_guide_2012_c_1.pdf Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 21

Tips: Required Paperwork * 1. Judge s Information Form If a member is participating in one of the following contests, they must complete a judge s information form prior to the contest and hand the completed form to the judge before the contest begins: Junior Baking Contest (see pg 6) After School Snacks Contest (see pg 6) Food Preparation (see pp 10-11) Mini Meals (see pp 14-15) The form can be typed or handwritten. All forms include: a recipe an itemized cost of ingredients number of servings calculated cost per serving directions Intermediate and Senior members must also include: a proposed menu Senior members must also include: two additional menus to complete the day s meals Keep a file of ingredient costs to help calculate recipe costs from year to year. Costs are included as a means of teaching valuable concepts; competitors are not evaluated on their budgeting skills. 2. Recipe Poster (Required for State Fair only) This is a large poster (approximately 24 30 ) of the recipe used for the visiting public so they can see what is being prepared. If the member is an intermediate or senior member selected to compete in the foods preparation contest at State Fair, they will need to bring this poster to display in the kitchen area when cooking. Use two or more posters if needed for a Mini Meals contest. * Adapted from: 2012 Oregon 4-H Foods and Nutrition Leader Guide, http://oregon.4h.oregonstate.edu/sites/default/files/publications/food_and_nutrition_leader_guide_2012_c_1.pdf Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 22

Tips: Optional Paperwork * Packing List The recipe should be prepared enough times by the member to feel fairly comfortable with it. Some members may find that creating a packing list helps them prepare for the contest. Make a list of the ingredients and equipment necessary to prepare the dish(s), clean up, and serve. It may be helpful to highlight ingredients that require refrigeration and thus must be packed at the last minute. Try using the packing list several times before the contest to determine what items are missing from the list so that the member may add them in before packing the final time for the contest. Task List Members may find that a task list is helpful in addition to the recipe. This may be as detailed as needed for the members personal use and will not be provided to the judge. 1. Include any steps the member commonly forgets. Use a highlighter or a different colored font if that helps the member to remember the steps in recipe. 2. Decide on an order that works. Perhaps it would be helpful to set the table before the member starts cooking since the food might be served straight from the oven. 3. It may be helpful to place the task list and/or recipe in a document protector to protect it while cooking. Menu Create a menu for an entire meal for which the dish(s) being prepared would be a part. In developing the menu, think about good nutrition, selecting a range of items from all the food groups. Consider color, texture, taste, as well as theme. Display menu at the table setting. The menu may even be placed in a small picture frame. The menu can be handwritten or typed in a font relevant to the theme. Be creative. The use of color or other decorative elements on the menu description may help convey the theme. As an Intermediate or Senior, the judge may ask if the member has prepared each item in the proposed menu. It is a good idea to have done so at least once! Pack this display menu in table setting box and place it on the table for the judge s use during the interview. Table Setting Diagram Members may find it helpful to make a diagram of the place setting, centerpiece, menu, etc. * Adapted from: 2012 Oregon 4-H Foods and Nutrition Leader Guide, http://oregon.4h.oregonstate.edu/sites/default/files/publications/food_and_nutrition_leader_guide_2012_c_1.pdf Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 23

Tips: Before the Contest * Pre-Contest Checklist Before the contest: Carefully read over the requirements for this year s contest Complete the Judge s Information Form Plan a menu (or menus) as required on the back of the Judge s Information Form for Intermediate and Senior members Make a copy of the Judge s Information Form for your own records. (At the contest, the judge will keep your original form.) Practice the table setting that will be used and make sure it is correct Study relevant nutrition facts Make a large Recipe Poster easily read at the back of a room Optional: Create a simple task list Create a packing list, practice working from it and pack your own box Include an apron and a camera to take a picture for your Record Book Decide how to keep hair out of food preparation Small garbage sack and tape Packing Your Supplies Plastic storage boxes or bins make good supply boxes. Use lids or cover them with towels to keep the contents clean. Pack a cooler with items that need to be kept cold. Pack dish soap, wash clothes, dishtowels and a disinfectant spray in a tote. Include the Judge s Information Form and apron in this tote. Use jellyroll pans (cookie sheets with sides) to put all supplies in and remove the trays in one motion when you are unloading. Practice cooking several times using just the packing boxes to make sure the packing list is complete. If ingredients are transferred from their original containers, label the contents carefully (a mix-up between salt and sugar is disastrous!). Consider using wide-mouthed containers to make measuring easier. Consider using several jelly roll pans (cookie sheets with sides) to hold supplies. One tray to hold all ingredients, one tray to hold measuring cups, measuring spoons, bowls, and other utensils. A third tray may be useful if cooking near the stove. Basically, think about setting up * Adapted from: 2012 Oregon 4-H Foods and Nutrition Leader Guide, http://oregon.4h.oregonstate.edu/sites/default/files/publications/food_and_nutrition_leader_guide_2012_c_1.pdf Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 24

stations to assist in food preparation. Pack boxes so you can lift out entire trays and place them on the counter, if possible, to save time instead of removing ingredients one-by-one. Include a small paper or plastic bag and tape to use as a trash bag. (For example, tape bag to the edge of the table or kitchen counter.) Use good judgment; a larger trash bag may be needed if preparing a lot of fruits and vegetables. Tear off enough wax paper in varying sizes to place below where ingredients are measured. Line trays with wax paper so clean up is easier if spills occur. Place wax paper next to mixer or the stove for a place to hold dirty mixing spoons. Pack a separate box for table setting, centerpiece, and serving supplies. Include a diagram showing where items should be placed so as not to forget placement of items. The member is to pack ALL of their own boxes! This bolsters personal satisfaction and confidence in their work. Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 25

Tips: Interview Prep * The Oral Interview This interview gives the judge a chance to get to know the member and it provides the judge with the opportunity to provide compliments as well as constructive suggestions for future contests. The interview gives the member a chance to share their knowledge and understanding of food preparation. Be prepared then be positive and smile. It is also a wonderful skill to master for college and job interviews later in life. The interview normally lasts less than ten minutes. The member will sit beside the judge and the judge will be seated in front of the members table setting. The judge will taste the dishes prepared. The judge may also ask the member brief questions while the member is preparing their food in the kitchen. Commonly Asked Questions Why was this recipe chosen? Is the recipe a favorite to eat? How many times did member practice for this contest? How or why was theme chosen? Where does flour come from? Which food groups does the recipe(s) or menu represent? Which ingredients come from the Pacific Northwest? When or where would this dish be served? What nutrients does it provide? What vitamins is this recipe (or this menu) especially high in? How do those vitamins or nutrients help build strong bodies? Was the recipe modified in any way? Are there questions the member has for the judge? If a yeast bread, what type of wheat was used? How long does it take to proof? Interview Tips 1. Remove apron before sitting down at the table. 2. Be prepared to serve a small piece of the product, if asked. Sometimes the judge serves himself or herself, but more often they may ask to be served. Members are encouraged * Adapted from: 2012 Oregon 4-H Foods and Nutrition Leader Guide, http://oregon.4h.oregonstate.edu/sites/default/files/publications/food_and_nutrition_leader_guide_2012_c_1.pdf Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 26

to practice serving their dishes until they are comfortable with this task. Be mindful of portion size think about this ahead of time and be prepared to serve the proper amount. 3. Practice answering the questions listed above. Have a parent or siblings think of other questions they might ask. Research nutritional information that will help answer the judge s questions. The better prepared the member is for the contest, the more comfortable and confident they will be during the interview. Caution for Parents/Guardians/Leaders The role of the parents/guardians/leaders during a foods contest is to support and cheer on the member. Resist the temptation to assist in the packing of their boxes, setting up the kitchen, or coming to their aide if something goes wrong. The member needs to handle this experience on their own and the judge will not look kindly on the interference. The clerk and the judge are both available to help a contestant, if asked. If the suspense gets overwhelming, occupy time by taking a picture for their record book. Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 27

Tips: At the Contest * Foods Preparation Contest Day 1. Arrive early after a good nights sleep. 2. Be well-groomed, dress nicely, and pull back hair as needed. 3. Bring all packed supplies and enough extra supplies to handle starting over, if needed. 4. Check in with the clerk when you arrive. 5. Ask questions as needed. 6. Put on apron. Bring supplies to kitchen as directed. 7. When food preparation and cleanup is complete, notify the clerk that you are ready to meet with the judge. 8. Do not ask a parent/guardian to help during the contest. 9. Have fun and carry a positive, can-do attitude. 10. Observe, learn from, and support other contestants. Organizing the Kitchen 1. To save time and also not forget, put on apron just before entering the kitchen. 2. Ask the clerk to demonstrate how to operate the oven, stove, or microwave before beginning. 3. The member should set their cleaning tote by the sink. This tote will hold dish soap, dishcloths, dishtowels, disinfectant spray, etc. 4. Wash hands and sanitize counters before unpacking. 5. Tape a small paper or plastic bag to the counter or table for your garbage. 6. It s a good idea to wash your hands again when setup is complete and you are ready to begin cooking. 7. Never put boxes on the counters that have previously been on the floor. 8. Consider using two trays several feet apart with a space to work in the middle. 9. It is helpful to clean as one cooks. Keep work space as neat as possible. * Adapted from: 2012 Oregon 4-H Foods and Nutrition Leader Guide, http://oregon.4h.oregonstate.edu/sites/default/files/publications/food_and_nutrition_leader_guide_2012_c_1.pdf Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 28

Top Foods Contest Tips 1. Wash hands before beginning to cook. Wash them again if handling eggs. Also wash hands, counters, cutting board after working with raw meat. Think about where to place knives or other equipment that came in contact with raw meat. 2. **Sanitize the counter before cooking on it. Prepare a spray bottle with water and one tablespoon bleach as a disinfectant. Create a dishwashing tote. 3. Measure over waxed paper, for quick cleanup. 4. Practice table setting and make sure it is done correctly. Make a diagram if necessary. 5. Double check packing lists. Pack own supplies parents/guardians are not to accomplish this task. Include a small bag for trash and practice using it. 6. Consider equipment safety: Never insert beaters into a mixer while it is plugged in. Unplug the mixer before removing the beaters. Learn to use knives properly, if needed. 7. Crack eggs into a separate bowl. 8. Wash the outside of fruits or vegetables before peeling. 9. Avoid touching hair or face while working (if you do, wash your hands!) 10. If tasting food, use separate spoon NEVER use stirring spoon and never use the same tasting spoon twice. 11. While food is cooking, set your table and start washing your dishes. 12. Leave kitchen spotless. Dry out sink. Check that all appliances are turned off. 13. Try to practice at least once in someone else s kitchen. Pack boxes and pretend to do the contest in their kitchen. Practice serving as well! This is a great way to share a meal with a friend. 14. Stay within the time limit! Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 29

Tips: Before State Fair Checklist 1. Save copies of any paperwork you used at the contest, especially the Judge s Information Form. 2. Write down any suggestions from the Judge and be sure to incorporate these at State Fair. 3. If you felt rushed or short on time during your contest, brainstorm ideas for streamlining your process and test these at home. 4. If you haven t done so already, create a large poster (approximately 24 30 ) of the recipe which is used for the visiting public so they can see what is being prepared. Use two or more posters if needed for a Mini Meals contest. Hood River 4-H Family & Consumer Science Skills Contest Guidebook Foods 30