4-H Produced in New York

Silent Cooking Demonstration

 

AGENDA: 

• What is Produced in New York?

• Rules & Regulations

• Equipment

• General Food Demonstration Suggestions

• How the demonstrations are evaluated

• Danish system

• Dress

• Recipe Selection

• Presentation

• Product

• MyPlate

• Substitutions

• Proper Measuring

• Sample Presentation & Walk

Through

‘Produced in New York’ is designed to:

• Showcase variety and use of agricultural products grown or produced in New York.

• Develop food preparation skills - including measuring, mixing and cutting.

• Introduce members to presentations through a “silent demonstration” that occurs concurrently with several of their peers. This experience helps younger 4-Her’s begin to feel more comfortable presenting to a crowd, while providing older youth with the opportunity to tackle more complicated recipes, perhaps using more than one NYS food product.

• Help youth to understand the nutritional value of ingredients in a recipe, the serving size and how to make healthy substitutions.

Where & When:• The first Clinton County Produced in New York event will

be held inconjuction with the Clinton County Cornell Cooperative Extension Local Foods Event

When: Saturday, March 1st, 2014

Where: The Old Base gym on the OVAL in Plattsburgh

Time: 2pm-5pm

• Participants will show up for differing 45 minute time slots from 2 to 5pm (we will give you your time slot at the end of today’s workshop)

• Juniors and Senior 4-H’ers may also choose to participate in the NYS Fair event

Rules & Regulations:• Participants will have up to 30 minutes to do their silent demonstration

– Cloverbuds are exempt from the time requirement

• There must be at least 1 cup of a locally grown or produced product

• Each participant will create or use an already established recipe that they have made three modifications to, to avoid plagiarism

• They must demonstrate the proper measuring techniques for both dry and liquid ingredients

• Participants may use a poster, but they are not required to

• If the product requires cooking, the participants should have the product finished and ready before the demonstration

Equipment:

• Participants are expected to furnish supplies and equipment necessary to prepare and serve their product.

• Including: – Trays – Potholders– Serving utensils. – Ranges, ovens and

refrigerators are not available. Contestants should plan accordingly.

General Food Demonstration Suggestions:

• Use suitable containers for ingredients

• Loosen or remove caps and tops before beginning

• Cover commercial labels or use uniform containers with labels identifying ingredients.

• Label ingredients such as salt, sugar, and baking powder, so you don’t make a mistake. It helps to label both front and back so both you and the audience can read them.

• Use transparent or clear bowls whenever possible.

• Choose the best equipment for the job (ex. Standard measuring and mixing equipment)

• Use rubber spatula to clean bowls.

General Food Demonstration Suggestions:

• Work quietly (cloth under bowl deadens sound; wooden spoons are quieter than metal ones).

• Be neat (example: work on wax paper and use paper bag for waste).

• Cover trays with towels at the beginning and end of your demonstration.

• Remember to look at your audience! Smile and make eye contact.

• Use safe and proper measuring techniques and preparation skills.

How the demonstrations are evaluated:

• There will be an evaluation sheet that the participants will fill out and hand to the judges, similar to those used for Public Presentations

• Please give Chelsea one question that you would like the judges to ask you about your demonstration/recipe

• Danish System– 4-H members are judged based on a standard, which includes their age

and the level of skill demonstrated, instead of competing against one another

Evaluation Criteria: • Recipe: complete and easy to follow;

promotes a New York grown/produced product; nutritional quality of recipe.

• Finished product: overall appearance, taste, consistency, and/or texture.

• Demonstrator: appearance, poise, and ability to express yourself silently.

• Preparation: organization (orderly plan of work and placement of equipment); techniques and manual skill (appropriate techniques, skillfully done; variety of demonstration techniques; correct use of equipment).

• Work area and results: work area neat; manipulation in full view of audience.

Evaluation Form: Comment Sheet

Evaluation Form: Scoring Sheet

Menu Planning Sheet

Dress:

• Dress appropriately for a food demonstration. No long sleeves or loose clothing. Clothing should be neat and simple. It is recommended that an apron be worn. A short-sleeved, white shirt or blouse is recommended. (No shirt with a slogan) Avoid wearing jewelry on hands and arms, or any jewelry that is dangling or distracting. Wearing a watch is fine.

• Hair should be worn away from the face and secured with a hair net, scarf, or hat.

• Appearance and clothing should not be distracting.

• Coordinating colors (towels, apron, labels, containers, scarf, or hat) all add to the total affect. This is a bonus.

• Rubber gloves will be provided.

Presentation: • Approximately 4 – 8 participants

will prepare their product before the audience at the same time, in a silent non-verbal presentation. Participants may have a poster, but a poster is not mandatory.

• Time allotment: 30 – 40 minutes.

Each participant will utilize their time according to the complexity of their particular recipe. Participants are encouraged to use a variety of demonstration skills.

• Once the presentation is complete, participants are to move their finished product to the assigned area, and then clean up their demonstration area, immediately.

Recipe Selection: • Recipes should feature a product/s

produced in NYS (milk products, meat, vegetables, eggs, grains, honey, maple syrup, etc.)

• Originality – Creativity and imagination help make foods appealing and tasty. Recipes can be from a cookbook, family recipe or your own variation. You may be asked to explain the source of your “statement of origin”, as well as changes made, family preferences, etc.

• Participants are encouraged to use recipes with lower amounts of sugar, fat, sodium, and increased amounts of fiber and complex carbohydrates. Consider using fortifiers and those ingredients which add nutritive value, such as vegetables, fruits, nuts, whole grains, etc.

Product:

• The finished product will be taste tested by a panel of judges.

• The product may be prepared and brought from home OR the product may be the result of the demonstration itself.

• Product will be on display for viewing, so please consider an attractive setting.

U.S. Dietary Guidelines & MyPlate

• http://www.health.gov/DietaryGuidelines/ • http://www.choosemyplate.gov/index.html• https://www.supertracker.usda.gov/myplan.aspx• https://www.supertracker.usda.gov/foodapedia.a

spx• https://www.supertracker.usda.gov/

myrecipe.aspx

Substitutions:If your recipe calls for this ingredient: Try substituting this ingredient:Bacon Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham)Bread, white Whole-grain breadBread crumbs, dry Rolled oats or crushed bran cerealButter, margarine, shortening or oil in baked goods Applesauce or prune puree for half of the called-for butter, shortening or oil; butter spreads or shortenings specially formulated for baking that don't have trans fats

Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening. Also don't substitute diet, whipped or tub-style margarine for regular margarine.Butter, margarine, shortening or oil to prevent sticking Cooking spray or nonstick pansCream Fat-free half-and-half, evaporated skim milkCream cheese, full fat Fat-free or low-fat cream cheese, Neufchatel, or low-fat cottage cheese pureed until smoothEggs Two egg whites or 1/4 cup egg substitute for each whole eggFlour, all-purpose (plain) Whole-wheat flour for half of the called-for all-purpose flour in baked goods

Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffi ns.Fruit canned in heavy syrup Fruit canned in its own juices or in water, or fresh fruitGround beef Extra-lean or lean ground beef, chicken or turkey breast (make sure no poultry skin has been added to the product)Lettuce, iceberg Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercressMayonnaise Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaiseMeat as the main ingredient Three times as many vegetables as the meat on pizzas or in casseroles, soups and stewsMilk, evaporated Evaporated skim milkMilk, whole Reduced-fat or fat-free milkOil-based marinades Wine, balsamic vinegar, fruit juice or fat-free brothPasta, enriched (white) Whole-wheat pastaRice, white Brown rice, wild rice, bulgur or pearl barleySalad dressing Fat-free or reduced-calorie dressing or flavored vinegarsSeasoning salt, such as garlic salt, celery salt or onion salt Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped herbs or garlic, celery or onionsSoups, creamed Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agentsSoups, sauces, dressings, crackers, or canned meat, fish or vegetables Low-sodium or reduced-sodium versionsSour cream, full fat Fat-free or low-fat sour cream, plain fat-free or low-fat yogurtSoy sauce Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauceSugar In most baked goods you can reduce the amount of sugar by one-half; intensify sweetness by adding vanilla, nutmeg or cinnamonSyrup Pureed fruit, such as applesauce, or low-calorie, sugar-free syrupTable salt Herbs, spices, citrus juices (lemon, lime, orange), rice vinegar, salt-free seasoning mixes or herb blendsYogurt, fruit-flavored Plain yogurt with fresh fruit slices

Proper Measuring:

://www.youtube.com/watch?v=0v-ulU_mi7o

Sample Station & Information:Anna Carmichael11 years old

Millard Fillmore 4-H Club

Chicken Pot Pie

Additional Information:• Taste• Nutrition/Grown in New York

statement• Poster

– Please include the original recipe if you are modifying it to make it your own. You need to make at least 3 changes to make it your own.

• State & County Fair• We will provide hair nets and

the plates to put your final product on.

Presentation:

http://www.recipetips.com/kitchen-tips/t--931/tomato-rose-

garnish.asp

Sample Presentation

• Was this a good presentation?

• Why or why not?

http://youtu.be/yA5mBmBOy4Y

Sample Presentation

• Was this a good presentation?

• Why or why not?

http://youtu.be/8oXMNO78Iu0

Sample Presentation Feedback:

Presentation #2

•Presenter had all supplies she needed•Eye contact•Concluded saying “this concludes my presentation”•Poster board was present but not distracting•Presenter wore appropriate attire. Hair was tied back, wore gloves & apron•Presenter was silent during demonstration•Presenter demonstrated proper measuring techniques•Bowls were labeled so audience knew which ingredients were being added

Presentation #1

•Poster board was in the way•Presenter was talking throughout the demonstration•No eye contact •Measuring was not accurate•Some ingredients were not even measured•Presenter made a mess of the station•Presenter was not wearing appropriate attire, no apron or gloves•Hair was not tied back•No labeled bowls of ingredients•Asked the judges for a measuring stick

What skills are gained?

Questions?