4-H CULINARY CHALLENGE

Transcription

1 4-H CULINARY CHALLENGE

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3 PURPOSE Demonstrate Healthy Decision Making through Nutrition, Menu Planning, Food Preparation and Food Safety Apply Healthy Living Knowledge and Showcase Skills Highlight Knowledge by Utilizing Technology

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5 ELIGIBILITY 4-H Youth, Years of Age Enrolled in Foods & Nutrition Project Each County May Send Up to 4 Teams of 2 Youth Selection of Teams at the Discretion of the County Example: Winners at a county contest (TableToppers, Favorite Foods, Company s Coming) Advanced Entries Submitted to the State 4-H Office $5 Entry Fee Per Person

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7 CONTEST OVERVIEW Teams of 2 Youth Choose an Appropriate Table Theme Design a Tablescape & Place Setting Create a Menu Prepare One Food Item Using the Theme Ingredient and Bring To Contest 2015 Challenge Ingredient APPLES Interview with Judge Utilize Technology As Part of Interview Process Tables Will Be On Display for 2 Hours At State Fair

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9 AN APPLE A DAY.. Incorporated Into Menu and Prepared For Contest May Require Altering Recipes Or Creatively Incorporating Into Menus Examples- Apple Fritter, Apple Muffin, Apple Crisp, Apple Walnut Salad, Apple Pie, etc. Included In The Judging Interview Knowledge of the Ingredient - such as nutritional value, farm-to-fork concept, or how to adapt a recipe to include the ingredient Selection Changes Each Year Highlighting Different Nebraska Food Product

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11 JUDGES INTERVIEW Presentation And Question/Answer Youth act as hosts, welcoming the judge, cooperatively presenting the table, incorporating multi-media resources, and answering questions Juniors (10-12 Years) 8-10 Minute Interview Seniors (13-18 Years) Minute Interview Suggested Interview Topics To Include: Choice of menu Nutritional facts of selected menu Food safety Time management Food preparation Food handling techniques Recipe shared with judge Challenge ingredient used (nutritional value, farm-to-fork, recipe revision, etc.)

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13 USING TECHNOLOGY Be Creative! Present Using Technology Ex: PowerPoint, Picture Story, Videos, Clipart, Audio, Using Laptop, ipad, Tablet Can Use As Part Of Tablescape Ex: Digital Picture Frame, Background Music, Menu Cards

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15 FOOD SAFETY CONSIDERATIONS Food safety should always be top priority! Food items need to be prepared before arriving on the State Fairgrounds. If 4-H ers are traveling long distances, encourage bringing a non-perishable food item bread, cookies, cake, etc. Only equipment available will be microwave and refrigerator. Plan ahead for food safety. Must keep cold foods cold. Pack cooler carefully. Discard any food left at room temperature for more than 2 hours or 1 hour if temperature is greater than 90 F.

16 SCORE SHEET

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18 COUNTY CONTEST How This Might Look At The County Level Re-format County Contest To Match New Contest- Not Required! Incorporating Challenge Ingredient Expand Judging Interview Add A Team Category County selects participants based on existing contest No Contest? Promote to 4-H ers who might have an interest!

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20 USE SOCIAL MEDIA TO ADVERTISE THE CULINARY CHALLENGE CONTEST!

21 TWEET TO REPEAT!

22 INSTANT MESSAGE WITH INSTAGRAM!

23 RESOURCES Check out additional information and contest guidelines at: Polk County Company s Coming Contest Lancaster County Table Setting Contest 4-H Culinary Challenge Contest Description & Scoresheet

24 QUESTIONS Amy Peterson - amy.peterson@unl.edu Cami Wells - cami.wells@unl.edu Brenda Aufdenkamp - brenda.aufdenkamp@unl.edu

25 Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska Lincoln cooperating with the Counties and the United States Department of Agriculture. University of Nebraska Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska Lincoln and the United States Department of Agriculture.