El Paso County Contest Rocky Mountain Classical Academy, 4620 Antelope Ridge Drive, April 28 th, 2018 Check-in begins at 8:30, Competition at 9:00 County Contest Basic Rules: Registrations may be mailed to David McIntosh, 724 Sahwatch St., C.S., CO 80903, or dropped off to the County Extension Office. Registration must be received by 5pm Monday, April 16, 2018. Any questions concerning the registration form or contest can be directed to: dwmci@comcast.net **One form can be used for multiple events. Please only post One Entry per team or group event; register under the oldest member of the group. Make sure that all fields are filled in, including Title, Group Members, etc. Ribbons based on the Danish Ribbon system (blue, red, white) will be given to all other entries. 4-H age: As of Dec. 31, 2017: Juniors 8-10, Intermediates 11-13, Seniors 14-18 Cloverbuds are encouraged to participate and all will be given participation ribbons. Cloverbuds are youth ages 5-7. (By Dec. 31, 2017) Team/Ensembles/Groups must compete in the age group of the oldest member. Awards will be given the day of the contest. Top blue awards may go on to compete at the State level (for Officially enrolled 4-H youth members). **Not all contests have a State competition. An entry form must be turned in for each person. That includes All the events that a particular person is doing. -IF you are Only participating in a Group or Team; Only one entry is needed. That entry should be submitted in the oldest member s name. (Payment for all Group members should accompany that form.) -IF an individual is also doing a separate event, there needs to be an individual entry. (Payment should be submitted with the individual). **IF, this is the case. The Group Entry should indicate that the individual is paying for their entry as an individual.
PUBLIC PRESENTATION RULES Demonstrations/Illustrated Talks Presentation must be associated with a 4-H project being taken, or a general 4-H principle. Showboards, Flip Charts or Power Point may be used. **Note: Please make arrangements for your technology needs AHEAD of time to ensure a computer and projector are available. ** Time Limit: 10 minutes. 5 minutes allowed for set up and take down. If a Live Animal is used in Demonstration, cleanup is responsibility of presenter. Please note on entry form if animal is being used. (note: horse demonstrations will be judged with other demonstrations) Prepared Speech Intermediates and Seniors Only Speech may be on any topic relative to today s youth but must relate to 4-H in some way. Time Limit: 6-8 minutes. Two points will be deducted for each 30 seconds over or under the time limit. Contestants may use notes, however excessive use may be counted against the contestant. Impromptu Speech Contestants will draw 3 topics from an envelope and will be given 1 minute to choose the topic they will speak on. Contestants will then be given 10 minutes to organize their thoughts. A 5x7 blank note card will be supplied to the contestant. Time Limit: 3-5 minutes. Competitor will be introduced. Warning will be given at the 2 min, 1 min, and 30 sec. Two points will be deducted for each 30 seconds over or under the time limit. Interpretive Reading Contestants deliver a rendition of a piece of pre-written material. The material should be a selection from a book, poem, story, etc. and should be 4-H appropriate. Contestants may use notes or read from a book. Older members (11-18) are encouraged to speak from memory. Costumes and small props can be used, but they need to be simple and minimal. All members must have an introduction in which they give their name, the title and author of the reading(s) and why they chose the reading i.e. the significance of the reading to them. Time limit: Seniors 6-8 minutes, Intermediates 4-6 minutes, Juniors 3 minutes. Two points will be deducted from Seniors and Intermediates scores for each 30 seconds over or under the time limit. Theatrical Arts Copy of Script must accompany you and be given the judge. Must be memorized and must provide own props. Skits-Time Limit: 10 Minutes One Act Plays Time Limit: 20 Minutes
Master/Mistress of Ceremonies Will be asked to announce competitors Have filler for all down time between acts Keep competition flowing, be looking at the schedule to ensure you know what is coming next Note: qualification will be in different competition rooms Performing Arts Rules MUSICAL DIVISION/VOCAL Time Limit: 6 minutes. Number need not be memorized. Copies of your music must be given to the judge and must include music and lyrics. If using a tape or accompaniment, no voice in background. MUSICAL DIVISION/INSTRUMENTAL Time Limit: 6 minutes. Bands 10 minutes. Number may or may not be memorized. Copies of your music must be given to the judge. The Instrumental Division has been divided into the following categories: Keyboard/piano, String, Woodwinds, Brass, Percussion, Instrumental Choir, and Orchestra MUSICAL DIVISION/DANCE Time limit: 4 minutes. Floor routines must have at least five gymnastics tricks to music. Modern may not have more than four gymnastic tricks. Western may not be clogging. Baker s Day Open to all 4-H members, Special 4-H Program Participants, and Adults (Participants limited to 5 entries.) 1. All food items must be displayed on disposable containers and contestant s name MUST be on the container. 2. NO RAW EGGS OR MEAT PRODUCTS! 3. Items must be food safe and not require refrigeration. 4. Each entry must include the recipe with the member s name, age, club and category. Adults do not need age or club. (see registration form for categories) 5. For Cookies, Snacks, Brownies, Candy and Muffins place 4-6 items on the plate, depending on size 6. Grand prize awarded to the Baker of the Day in each age group, except Cloverbuds. The baker with the highest point total will be named Baker of the Day. The Baker of the Day will be based on Category Champ and blue award (2pts), Res Champ and red award(1 pt) Note: Baked goods will be available for purchase.
Creative Cooks CREATIVE COOKS Criteria-Contestant/Team will: 1. Plan a menu for a meal (for example, breakfast, brunch, lunch, dinner, birthday party, etc.) 2. Create a table or serving display around a theme, occasion, or activity and your meal. a. The display must include and involve the following: Fit into the allowed 48 square for a display area. All props must fit within the designated space. b. Contestant(s) provides a card table if needed; must fit within 48 square. c. One place setting appropriate for the meal planned d. A menu displayed on any stiff medium (foam board, tile, chalk board, frame or artificial, d, etc) detailing the entire menu (no larger than 8-1/2 x11 ). It is helpful if the menu can stand alone.5 e. Centerpiece. No food, real or artificial, will be used as a centerpiece or part of a center f. Appropriate serving dishes and utensils 3. Prepare, bring and display one serving of a food item from the menu. This display will show how you would serve this dish, including garnishes, etc. Guidelines: a. No commercially prepared food is accepted. b. Juniors and intermediates should not prepare deep fat fried foods due to safety concerns. c. Display the food prepared on the proper plate or bowl on your table setting. d. Adults cannot help contestant(s) do prep work in the contest kitchen or set up the display. To do so my disqualify the member from the contest or forfeit all awards. They may help transport heavy or breakable items, boxes, etc. as needed. e. Use of garnish is encouraged. f. Cook, bake, prep food at home as much as possible. 4. Present your display and food item to a judge. Judge will briefly interview participants regarding exhibits, and what they have learned in preparing the exhibit. 5. Serve your prepared food item to the judge Guidelines: a. Use a separate sample for your food kept at the display table. Do not use your displayed serving for the judge s sample. b. Serve the judges sample using disposable dishes and utensils. Do not use any food, dishes or utensils from your display. c. Use disposable plastic gloves if hands are going to touch the food while serving the judge. d. Do not use plastic gloves throughout your set up and judging process. They do not remain sanitary very long. e. Knowledge f. show to the judge if requested 6. Judging will be based on: a. Exhibitor well groomed; understands meal planning b. Menu-balanced for flavor, color, texture, shape and nutrition c. Prepared dish-appearance, flavor and quality d. Table Setting-attractive, suitable for meal e. Knowledge of nutrition f. Specialty Food knowledge g. Food Safety h. Creativity
Colorado Specialty Division Members entered in this category must use one or more of the Colorado Specialty foods listed below in their Creative Cooks exhibit. The product must be a major ingredient in the recipe to qualify for this division. Ingredients such as oil used to brown meat, as a garnish, or in a small amount in the recipe do not qualify as a major ingredient. Colorado Specialty Foods are: Anasazi Beans Onions Apples Blue Corn Cantaloupe Corn Quinoa (grain) Chile Peppers Lamb +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cake Decorating (Contestants must be enrolled in the 4-H Cake Decorating Project and must present in the unit in which they are enrolled) Unit 1. EDIBLE---30 MINUTES A. Frost single-layer 8- or 9-inch round or square or 9" x 13 real cake. B. Cake may be crumb-frosted before, but base frosting must be applied as part of the contest. C. Apply design using edible materials (no tips). One fourth of the top of cake should be visible to show smooth base. D. Bottom border is required. E. Fondant may be used for decorations only on the cake. No royal icing can be used as icing or decorations. No non-edible material can be used in units 1-6. F. Bottom Base Border required. G. Clean up area. Unit 2. SINGLE LAYERED -- 1 HOUR A. Frost single-layer 8 x 9 round or square or 9 x 13 real cake for this unit. B. Decorate the real cake using a leaf tip, star tip and writing tip only. (No fondant or royal icing may be used as icing or decorations on the cake.) C. One fourth of the top of cake should be visible to show smooth base. D. Bottom Bass Border is required. E. Only edible materials may be used. No non-edible material can be used in units 1-6. F. Clean up area. Unit 3. TWO LAYERED --- 1 HOUR A. Frost two-layered real cake (8 x 9 round or square). B. Cake may be crumb-frosted before, but base frosting must be applied as part of the contest. C. One fourth of the top of the cake should be visible to show smooth base. D. Decorate cake using 3-5 different types of tips. The following tips must be used: Leaf tip Writing tip Star tip E. No non-edible material can be used in units 1-6. F. No fondant or royal icing may be used. G. Figure piping is required. H. Side border is required. I. Bottom Base Border is required. J. Clean up area.
Unit 4 ----CHARACTER CAKES ---1 HOUR A. One decorated character real cake (an entire cake which resembles the shape of a character or object made without cutting, other than a classic square, round, oblong, heart, hexagon, oval or petal cake shape). Threedimensional cakes are acceptable. B. Cake may be crumb frosted before contest. C. Decorate cake using primarily the star tip or other tips appropriate to the design. No non-edible material can be used. D. Bottom Base Border is required. E. Clean up area. Unit 5. CUPCAKES---1 HOUR Choose one of the following categories: Themed Cupcakes or Stacked Cupcakes or Character Cupcakes THEMED CUPCAKES A. Decorate a minimum of 3 and a maximum of 6 regular size (2 ¾ inches) cupcakes in liners using frosting and edible materials. B. Fondant and royal icing can be used only for decorations. C. Cupcakes should be of a similar design or theme (themed cupcakes mean that there is a central idea between all the cupcakes; for example: animal theme, flower theme, Disney characters, cupcakes do not have to be all the same.) D. No non-edible materials can be used in Units 1-6. E. Cupcakes can be displayed in a 6-cup muffin tin or in foil liners on sturdy paper/plastic plate. F. Clean up area. STACKED CUPCAKES A. Decorate a minimum of 4 and a maximum of 8 cupcakes creating one design or theme where cupcakes are stacked on top of each other and decorated using frosting and edible materials. (Experiment with using mini cupcakes and regular sized cupcakes when stacking) Non-visible supports can be used to hold stacked cupcakes. B. Fondant and royal icing can be used only for decorations. C. Cupcakes (at least 2 and not more than 4 stacked cupcakes should be securely (secure with frosting) on a display board. D. No non-edible material can be used in Units 1-6. E. Clean up area. CHARACTER CUPCAKES A. Decorate and develop a character or design using multiple cupcakes. Character Cupcakes are multiple individually decorated cupcakes that come together to create the character, (for example: cupcakes that create an alligator or scarecrow etc.) B. Decorate using frosting and edible materials. C. Fondant and royal icing can be used only for decorations. No non-edible materials. D. Cupcake character must be displayed on one cake board with a maximum size of 9 x13. E. Clean up area.
Unit 8. FONDANT----1 HOUR A. Decorate one two-layered cake or cake form, 8, 9 or 10-inches round or square. B. Cake can be prepared for fondant. C. Cake must be covered in fondant as part of the contest. D. Decorated using skills learned from Units 3-7 and fondant and gum paste decorations. E. Bottom Base Border is required. F. Clean up area.