ROLLING PLAINS DISTRICT 3 4-H

August 27, 2013 MEMO TO: County Extension Agents - FCS, 4-H, and Ag Agents in Dickens, Foard, Motley,

Stonewall and Throckmorton Counties

FROM: Kelli Lehman Miles Dabovich Extension Program Specialist 4-H District Extension Administrator SUBJECT: 2013 District 4-H Food & Nutrition Project Activities

District 4-H Food Show – October 26, 2013 – Wilbarger Auditorium - Vernon, Texas

This packet contains materials related to the 4-H Food & Nutrition project activities and the District 4-H Food Show. You are encouraged to include lessons on Texans Building Character and Consumer Decision Making in the Food & Nutrition Project. Community service is an important part of all project areas. Plan to include such in your project planning. NEW FOR 2013:

*Food Show categories will be aligned with MyPlate and will include (1) Protein, (2) Fruit & Vegetable, (3) Grains, and (4) Dairy. *A theme has been selected which will guide recipe selection. Recipes should fit into the current theme which is “Budget Wise Recipes” for 2013-2014. *All categories of the Food Show will be allowed oven time. *Minimized paperwork/entry form. *There will be new revised scorecards.

*Recipes for the cookbook will be emailed to Hardeman County Extension Office. *Judging will be done alphabetically by county beginning with Stephens County CLARIFICATIONS *Alcohol used as an ingredient – if the youth cannot purchase it then it cannot be used in the recipe. For example, bourbon and rum cannot be purchased. Cooking wines, cooking sherry, vanilla and other extracts can be used. 1708 HWY 70 South PO Box 2159 Vernon, TX 76385-2159 Tel. 940.552.9941 Fax. 940.553.4657 http://d34-h.tamu.edu Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.

The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.

You will notice that there are no color copies in the packet. You will fill out one score sheet and one participant form for each 4-H’er. Kay will make copies of everything after you turn in your entries. It is EXTREMELY important to get your entries in on time.

The enclosed materials are for the 2013 District 3 4-H Food Show. Included are the following: (1) District 4-H Food Show – Information for Agents (2) District 4-H Food Show Schedule (3) District 4-H Food Show Guidelines (4) Recipe Selection (5) Recipe Submission Checklist

(6) Special Opportunities for 4-H’ers at District Food Show (7) Agent Assignments (8) Interview & Contestant Presentation Guidelines (9) Cookbook Instructions (10) Recipe Example with Instructions (11) News Release (12) Map of Vernon (13) MyPlate Ten Tips Graphic (14) MyPlate Coloring Sheet Graphic (15) Forms (1) Items to be sent prior to District Food Show – Due October 11, 2013 (2) County Report Form (3) List of County Food Show Winners (4) List of County 4-H’ers with Exhibits & News Writings (5) Confirmed List of District Food Show Judges (each county must submit

at least two judges) (6) Recipe Release Form (7) Participant Form (8) Junior Score Sheet (9) Intermediate Score Sheet (10) Senior Score Sheet (16) Resources

• MyPlate

• Food Safety

http://www.choosemyplate.gov/

• Dietary Guidelines for Americans 2010

http://www.fightbac.org/

• Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance

http://www.cnpp.usda.gov/dgas2010-policydocument.htm

• Stretching Your Food Dollar

http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance-E-589.pdf

• Stretch Your Food Dollars Part 1: Before Going to the Store

http://oregonstate.edu/dept/kbrec/feeding-family-budget

http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4220.html

• Stretch Your Food Dollars Part 2: At the Grocery Store

• Stretch Your Food Dollars Part 3: At Home

http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4221.html

• Now Serving: Tasty, Healthful Meals on a Budget Week 1: Meal Planning Tips, Menus and Recipes

http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4222.html

• Eat Right When Money is Tight

http://www.ag.ndsu.edu/publications/landing-pages/food-and-nutrition/now-serving-tasty-healthful-meals-on-a-budget-week-1-meal-planning-tips-menus-and-recipes-fn1383

http://www.nal.usda.gov/snap/EatRightWhenMoneysTight.pdf

Please note that all items required for the District 4-H Food Show are due in the District Office as soon as your County Food Show is over - or by October 11, 2013. DO NOT SCHEDULE YOUR COUNTY FOOD SHOW AFTER OCTOBER 11, 2013. The District 4-H Food Show will be held October 26, 2013 at the Wilbarger Auditorium in Vernon. If you have any questions, please let us know. KL:MD:kw Enclosures 2013 FSLET

AGENTS ONLY

DISTRICT 4-H FOOD SHOW — INFORMATION FOR AGENTS

October 26, 2013

(1) As you look through your packet of materials please notice the top right hand corner of the first page of all items. They will be coded — AGENTS ONLY OR AGENTS/LEADERS/4-H’ERS.

The 2013 date will appear in the bottom left hand corner of all forms that are to be used for the 2032 District Food Show. Please do not use forms from previous years.

THERE WILL BE NO TASTING OF FOOD BY PARTICIPANTS, JUDGES, OR SPECTATORS ON THE COUNTY, DISTRICT, OR STATE LEVEL OF COMPETITION. COUNTIES WILL NEED TO MAKE CHANGES IN JUDGING PROCEDURES. IF THIS GUIDELINE IS NOT FOLLOWED, TEXAS 4-H AND TEXAS AGRILIFE EXTENSION WILL NOT BE LIABLE OR RESPONSIBLE FOR CONSEQUENCES THAT MAY INCUR. (2) It is EXTREMELY IMPORTANT for each AGENT submitting contestant’s

names, printed materials, and recipes for competition in the District 4-H Food Show to double check the following items themselves for eligibility.

A. Check all ages to be sure 4-H’ers are in the correct age division. AGE: The

District 3 4-H Food show is open to enrolled members between the ages of 9 and 18 on August 31 OR 8 and in the third grade. Remember the age is as of August 31, 2013.

B. Be sure all dishes entered in a category are really ELIGIBLE to be entered in that category.

C. No dish in any SENIOR category can have an oven baking time of more than 75 minutes.

D. Make sure that the guidelines are followed for all recipes entered for a beef award. (Protein Category only) (A serving should contain 3-4 oz. of beef.)

E. Make sure participants only display a single serving of their recipe. See guideline #4 for details.

(3) All printed materials for the District Food Show are due in the District Office by

5:00 pm on October 11th. The Texas State 4-H Food Show project form IS NOT required for District competition. Agents should note this form will be required for STATE PARTICIPANTS. If you have a District winner, it will be your responsibility to help your 4-H’er meet this requirement.

(4) Included in the county’s District Food Show packet agents will find single copies

of all three age division’s score sheets. Use the white score sheets to send in to District. Send one copy of the appropriate score sheet for each 4-H’er to the District Office for the District Food Show. Agents are to complete the information on the top of one (1) score sheet for each of their District entries in each age division. Paper clip a copy of the Participant Form to each score sheet.

2013

2013 AGENT INFORMATION–pg. 2 (5) Be sure you have your secretary follow the instructions given for typing recipes.

This will save a tremendous amount of time in getting the cookbook ready to print. (6) It is necessary to have a signed release from each 4-H’er participating in the

District Food Show allowing the District 3 TEAFCS association to reprint the recipe in their cookbook. If counties print cookbooks for their County Food Show, agents might want to have the same release signed for their county event.

(7) Please make contact with leaders and professional family consumer scientists that

you ask to judge at the District Food Show before sending their names in to the District Office. Please make sure judges understand they will not taste food entries. Each county should submit a minimum of two judges.

(8) It is good for each agent to have a meeting with all contestants and parents who

plan to go to the District Food Show. Go over the guidelines with them and be sure they understand what to expect. Just duplicating the information and sending in the mail is not adequate.

(9) Agents in charge of groups are responsible for the following:

*Arrive by 9:00 a.m. for your job assignment - help participants locate their designated space beginning at 9:00 a.m. *Bring one volunteer to assist you with your group *Attend judges’ orientation at 9:30 a.m. (Leave your volunteer to assist your group while you are at orientation.)

*Put out plates/forks/spoons/napkins on judging table for judges *Be sure judges have bottled water (may be in judge orientation room)

*Direct participants to the appropriate judging table at the appropriate time - we will be judging alphabetically by county beginning with Wichita County.

*Keep judges on schedule to finish by noon *After each participant has been judged, instruct them to clean up their space

*Remind participants to return to their space by 12:15 p.m. to line up for the awards

*Agents will remove food samples from the judge’s tables following judging *Agents will take their group to the awards assembly by 12:20 and sit with their group during the awards program (10) Parents will be able to wait in the main auditorium. 4-H members will go to the

judging area. Parents and friends will not be allowed in the judging rooms. (11) Due to the “single serving” entry there will not be food available for a public

viewing. Therefore, we will not have public viewing and will begin the awards program earlier.

(12) Participants will be required to report back to their place by 12:15 p.m. and go

with their group to the awards program. They will remain with their group until after the Awards Program is over. During the Awards Program, agents in charge of each category will let the 4-H’ers in their group know when it is time to move to the stage area for the presentation of ribbons and awards for their division. Please review this with your contestants.

2013 AGENT INFORMATION–pg. 3 (13) Participants are encouraged to bring snacks, books, etc. to entertain themselves

while waiting their turn to be judged. (14) ALL AGENTS SHOULD BE AVAILABLE AFTER THE AWARDS

PROGRAM TO WORK WITH 4-H’ERS, LEADERS, AND PARENTS IN REMOVING PAPER, ETC. FROM TABLE AND DISPOSING OF IT PROPERLY IN TRASH CANS.

(15) Participants will be required to serve dish to judges.

2013

AGENTS/LEADERS/4-H’ERS

District 4-H Food Show Schedule Wilbarger Auditorium 2100 Yamparika Street Vernon, TX October 26, 2013 Please do not arrive before 9:00 am. Doors toWilbarger Auditorium will not be open to 4-H’ers until 9:00 am. 9:00 a.m. Building opens 9:00 a.m. Agents and volunteers working with groups report to assigned area Participants can begin setting up 9:15 a.m. Judges Arrive 9:30 a.m. Orientation for judges and agents working with groups Participants report to judging area and check in with agent in charge 10:00 a.m. Special exhibits to be set up by 10:00 a.m. in foyer area Judging will begin: *4-H’ers who are competing for the Beef Awards will be directed to the “Beef Judging” tables at appropriate time * After 4-H members are interviewed, they can leave until 12:15 p.m. 12:00 p.m. Judges complete all judging and have the top five places ranked 12:15 p.m. Participants report to their judging area for awards line-up 12:30 p.m. Awards Assembly

Each county will be responsible for taking theirown pictures. 2013

AGENTS/LEADERS/4-H’ERS

DISTRICT 4-H FOOD SHOW GUIDELINES

We will follow the State Food Show Guidelines, with some changes for the District 3 Food Show. The District 3 4-H Food Show will be held Saturday, October 26, 2013 at the Wilbarger Auditorium in

Vernon. (1) State rules indicate “Contestant must be enrolled and actively participating as a

4-H member”. The 4-H member must also be actively participating in a food and nutrition educational project.

(2) Seniors

Intermediates must be 11, 12 or 13 years old on August 31, 2013.

must have passed their 14th birthday but not their 18th birthday on August 31, 2013.

Juniors must be 8 and in the 3rd grade, 9 or 10 as of August 31, 2013. (3) Information concerning categories: SENIORS: 1. The 4 categories that a SENIOR 4-H’er may enter are: ✸Protein ✸Fruit and V egetable ✸Grains ✸Dairy

2. There will be no recipes accepted that require baking in the oven longer than 75 minutes in the Protein, Fruit and Vegetable, Grains, & Dairy categories.

INTERMEDIATES AND JUNIORS The 4 categories that INTERMEDIATES AND JUNIORS may enter are: ✸Protein ✸Fruit and V egetable ✸Grains ✸Dairy (4) Participants will only display a single serving of their entry instead of the

entire recipe. It should be displayed on an appropriate serving dish and may be garnished with an edible garnish. Total dish serving size MUST be included at the bottom of your recipe.

2013

2013 GUIDELINES CONT. – pg. 2

(5) Study Resources:

• MyPlate

• Food Safety

http://www.choosemyplate.gov/

• Dietary Guidelines for Americans 2010

http://www.fightbac.org/

• Texas A&M AgriLife Extension Service: Nutrient Needs at a Glance

http://www.cnpp.usda.gov/dgas2010-policydocument.htm

• Stretching Your Food Dollar

http://fcs.tamu.edu/food_and_nutrition/pdf/nutrient-needs-at-a-glance-E-589.pdf

• Stretch Your Food Dollars Part 1: Before Going to the Store

http://oregonstate.edu/dept/kbrec/feeding-family-budget

• Stretch Your Food Dollars Part 2: At the Grocery Store

http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4220.html

• Stretch Your Food Dollars Part 3: At Home

http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4221.html

• Now Serving: Tasty, Healthful Meals on a Budget Week 1: Meal Planning Tips, Menus and Recipes

http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4222.html

• Eat Right When Money is Tight

http://www.ag.ndsu.edu/publications/landing-pages/food-and-nutrition/now-serving-tasty-healthful-meals-on-a-budget-week-1-meal-planning-tips-menus-and-recipes-fn1383

Participants will serve the judges the single serving of their recipe during their interview. Participants will

http://www.nal.usda.gov/snap/EatRightWhenMoneysTight.pdf

be serving the judges from their serving dish to the judge’s plate. Participants are still encouraged to have an appealing “presentation” of their food for the judges which should include: the serving dish, one serving of the recipe, an edible garnish and a serving utensil. Those participants eligible for the beef awards will need to bring an additional single serving of their recipe for the Beef Award judging. If needed, they may reuse their serving dish for the beef judging but will need an extra single serving of their food to put on it. (5) There will be no preparation at the District Food Show. Please be aware that 4-H’ers will

not have access to electrical outlets, microwaves, ovens, refrigerators, freezers, sinks, etc. at the District Food Show.

(6) The decision as to whether a dish qualifies in a category will be left entirely to the

discretion of the agent.

(7) All 4-H’ers MUST complete the District 4-H Participant Form.

2013 GUIDELINES CONT. - pg. 3 (8) There will be a separate judging for the beef awards. Members of the CattleWomen’s

organization will serve as judges. 4-H’ers entering the beef award will be judged twice— once in their division and again for the beef award. During the beef award judging questions should be centered around beef, its importance in the diet, cooking methods, different ways to serve, etc.

To be eligible for a Beef Award the following guidelines will apply. In the Protein category, a serving of the dish should contain 3-4 ounces of beef. NUMBER OF SERVINGS MUST BE INDICATED ON RECIPE. (To calculate the number of ounces of beef in a serving in the Protein category, take the total amount of beef in the dish, change the amount to ounces — 16 oz = 1 lb. — and divide by the number of servings in the dish. Example: The recipe calls for 2 lbs. of beef and serves 8 people — 32oz. divided by 8 servings = 4 oz. beef per serving.) It will be the responsibility of the County Extension Agent to be sure that the guidelines are followed.

The Beef Awards will be given by the Wichita Falls Area Cattle Women and the Santa Rosa Cattle Women. Awards will be cash awards in the Protein Category Only (Junior, Intermediate, and Senior). Prizes will be 1st place - $50.00, 2nd place $20.00

Those participants eligible for the beef awards will need to bring an additional single serving of their recipe for the Beef Award judging.

(9) There will be two special opportunities offered again this year to provide District

participation for 4-H’ers in addition to the District Food Show. The opportunities are Exhibit and News Writing. These opportunities are described in detail on separate pages included with this packet.

(10) Adults may assist contestants to carry all necessary items to the door of the

appropriate judging room. Leaders, parents, and family members will not be allowed inside the judging areas. Assistance will be provided for 4-H’ers. Parents and leaders are encouraged to wait for their child in the foyer or auditorium or leave the premises until their child has interviewed. Contestants are asked to return to their respective judging rooms by 12:15 p.m. to line up for the awards program.

(11) Prior to judging, if participants will be transferring their single serving from a hot

dish to their serving dish they should bring either a thick place mat, a trivet, or some other type liner to place between their hot dish and the table cover. The table cover is plastic and melts when hot dishes are placed on it. A contestant will be allowed a width of approximately 24 inches. A 4-H’er needs to bring only a single serving of their recipe. ***Serving dishes and garnishes have been left “open ended” to allow for creativity, however, only the serving dish, single serving of the recipe, edible garnish and serving utensil will be allowed in judging area. ***

(12) No recipe cards will be required at tables. A name card will mark each

contestant’s assigned space.

2013 GUIDELINES CONT. - pg. 4 (13) Contestants must remain at their assigned place until he/she interviews. A tie breaker procedure will be used in the tally room; therefore it will not be necessary for 4-H’ers to stay after they are judged or report back to the judging area until 12:15 p.m. All 4-H’ers should return to the judging rooms by 12:15 pm to be in place for the awards program. (14) Due to the “single serving” entry there will not be food available for a public viewing.

Therefore, we will not have public viewing and will begin the awards program earlier. This will also eliminate the need for participants to decorate their table area.

(15) Paper products and disposable silverware will be available for judges to check food quality and

texture of food products. Food handler’s gloves will be available from agents in each of the categories if 4-H members need them in serving the judges a sample.

REMEMBER - There will be NO tasting by judges, agents, 4-H’ers or parents at the County, District, or State Food Shows. This will be for all age divisions and food categories including beef judging. No one will be given the option or opportunity to taste before, during, or after the Food Show due to food safety and liability issues being addressed.

(16) Contestants will serve their dish to judges. (17) Contestants must clean up their assigned area after they have been judged. (18) Contestants may leave the premises with appropriate adult after they have been judged and their

assigned space has been cleaned up and items put away. (19) Awards will be presented in the main auditorium at 12:30 pm. (20) Personal appearance is part of the score. Participants are asked not to change prior to the Awards

Program. Clothes do not have to fit a theme or be special for the show. (21) Ribbons will be awarded to the first five places in each category of each age division. All entries

will receive a participant ribbon. (22) Cookbooks containing all recipes exhibited in the District Food Show will be on sale at the show

for $5.00. Judges will receive a free cookbook. 2013

AGENTS/LEADERS/4-H’ERS

RECIPE SELECTION Four entry categories allow for presentation of a variety of foods in the Food Show. The categories also provide an opportunity for contestants to exhibit a variety of food presentation principles. Many recipes can be entered in more than one category. Participants should consult with the website http://www.choosemyplate.gov/ when selecting a recipe category. All four food categories may use ovens during food preparation. However, oven time is limited to 75 minutes in all categories.

• Protein – All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group.

o EX: Dishes that contain meat or meat alternatives such as eggs, dry beans, peas or peanut butter.

• Fruit & Vegetable – Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and my be whole, cut-up, or pureed. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into 5 subgroups, based on their nutrient content.

o EX: Dishes that accompany a main dish (salads, relish trays, cooked fruits and vegetables.)

• Grains – Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole grains contain the entire grain kernel – the bran, germ, and endosperm.

o EX: Quick, yeast, bread mixes, rice, pasta

• Dairy – All fluid milk products and many foods made from milk are considered part of this food group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain their calcium content are part of the group. Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group.

o EX: Dishes selected must contain a minimum of a half serving of dairy (macaroni and cheese, drinks, custards, cheese logs, etc.)

Ingredients When choosing a recipe, please keep in mind what ingredients will be available in

College Station. No alcohol or alcohol-containing ingredients can be used.

2013

AGENTS/LEADERS/4-H’ERS RECIPE SUBMISSION CHECKLIST

Tips for Success I. Does Your Recipe Have All of These Parts? Yes No

a. Name of Recipe ____ ____

b. Complete list of ingredients ____ ____ Size cans, packages, etc. given EX: 10 oz box chopped frozen spinach NOT Spinach, box of spinach or frozen spinach

c. Description for combining ingredients ____ ____

II. List of Ingredients

a. Ingredients are listed in order in which they are used ____ ____

b. Ingredients listed as they are measured,

i.e. the word describing is in the correct place. EX: ¼ cup chopped onion, not ¼ cup onion chopped EX: 1 green pepper, chopped, not 1 chopped green pepper ____ ____

c. Measurements given in common fractions

i.e. ¼ cup, 2 tablespoons, 1 teaspoon ____ ____

d. All measurements are spelled out, not abbreviated. EX: cup, teaspoon, tablespoon, size can, et. (i.e. 4-ounce can) ____ ____

III. Directions

I have….. a. Used clear instructions for every step of combining

and cooking the ingredients. ____ ____

b. Used short, clear sentences ____ ____

c. Used the correct word to describe combining and cooking processes ____ ____

d. Stated the size of pan ____ ____

e. Give temperature and cooking time ____ ____

f. Included the number of serving or how much the recipe would make ____ ____ 2013

AGENTS/LEADERS/4-H’ERS

SPECIAL OPPORTUNITIES FOR 4-H’ERS AT DISTRICT FOOD SHOW

There will be two special opportunities offered in 2013 in conjunction with the District 4-H Food Show to give 4-H’ers other than the Food Show participants a chance to be involved in District wide activities related to a Food and Nutrition project. There will not be a limit on the number of participants from a county. Agents might want to use this opportunity to give second place winners in the County Food Show the opportunity to go to the District Food Show and be recognized on stage. District Food Show participants may also take part in these special opportunities. These special opportunities will be excellent opportunities for 4-H’ers who do record books to have District level activities and activities for “Promote 4-H”. The opportunities are:

(1) Exhibit - Exhibits may be entered by an individual or a group (such as a 4-H Food &Nutrition Group). Exhibits should be related to some area of the Food and Nutrition Project. The exhibits must be card table size. Nothing can be attached to walls. An easel may be used behind the table to hold a sign, poster, etc. Contestants must provide their own easel. There will be 8' tables set up in the foyer of the auditorium. There will be no access to electricity. The exhibits may or may not be manned by the participants. All 4-H’ers setting up an exhibit will receive a certificate. 4-H’ers should set their exhibit up in the foyer of Wilbarger Auditorium by 10:00 a.m.

Exhibits should remain in place until after the Awards Program. Each exhibit should include a sign that lists the County name and name(s) of 4-H’ers who developed the exhibit.4-H’ers with exhibits DO NOT have to attend the Food Show, however, they must make arrangements to get their exhibits to and from the show.

Agents are asked to please contact the District Office as soon as they know of any changes in the listing of 4-H’ers names for a particular exhibit or if the exhibit they listed on the List of County Food Show winners will not be set up at the District Food Show.

(2) News Writing food and nutrition project, the food show, food safety, health or any other subject matter

- A 4-H’er in any age division may write a news article promoting the

area of the Food and Nutrition Project. These articles will be due in the District Office October 11, 2013 with the rest of your county’s food show materials.

The articles should contain the 4-H’ers name, county and age in the top right hand

corner. They should be typed double-spaced on standard 8½ x 11 inch white paper.

All 4-H’ers will receive a certificate.

2013

AGENTS ONLY Updated 07/18/2013

AGENT ASSIGNMENTS

2013 District 4-H Food Show

District Food Show Committee Chairman – Jennifer Trufan

Committee Members: Beth Whitener, Kendra Conley, Dawn Dockter, Seth Hall

1. Jennifer Trufan and the District Office will coordinate and secure recognition awards to be given to each contestant. Contacts will be made with possible donors.

2. Secure judges, paper goods and other supplies as needed – Food Show Committee and District Office.

3. Beth Whitener and Kendra Conley will organize the project of compiling cookbooks to sell at the District Food Show. Beth Whitener and Jennifer Trufan will meet at the District Office on October 23rd at 8:30 am to begin copying the cookbooks. We will then meet at Wilbarger Auditorium at 1:00 pm on October 25th to set up for Food Show.

4. Door Monitors: Seth Hall – Juniors Kendra Conley – Intermediates Hardeman Leader – Seniors

5. John Villalba will coordinate the awards ceremony. This will include updating the script and working with 4-H Council members and Committee with the program.

6. Jennifer Trufan will coordinate cookbook sales.

7. Judges orientation: Beth Whitener.

8. Elsie Lacy will coordinate results. Only assigned staff should be in the results room.

9. Awards: Cattle Women, Ribbons, Certificates – Kay White 1st Place Awards – Jennifer Trufan & Beth Whitener

10. Beth Whitener will work with judging order.

2013 AGENT ASSIGNMENTS – PG.2

11. Work with groups in the display area – help contestants as needed. (Please plan to arrive and be ready to assist 4-H members in your group by 9:00 am.) Each agent should bring a leader to assist them with their group.

Junior Protein….……………………………………..….…………..Lorrie Coop

Junior Fruit & Vegetable……………………………..…………Maranda Revell

Junior Grain………………………………………………………Monica Walker

Junior Dairy………………………………………………………..Dawn Dockter

Intermediate Protein …....…………………………..……………….Kathy Smith

Intermediate Fruit & Vegetable…………………….………………….Alinda Cox

Intermediate Grain…………..………………………………………..Tanya Davis

Intermediate Dairy…………. .………..………………………..Lynette Babcock

Senior Protein……..………………………………………………….*Kayla Neill

Senior Fruit & Vegetable……………………………………….……*Kayla Neill

Senior Grains …………………………………….…..…………..*Chrissy Daniel

Senior Dairy………..……………………………………………..*Chrissy Daniel

*Once entries are received agent assignments may have to be re-assigned in the Senior Division depending on number of entries in each category.

12. Coordinate District Beef Award Judging – Sherri Halsell

13. Each agent needs to bring at least one adult volunteer leader to be available to help out with other duties in the various groups.

14. Kathryn Carnes and Jennifer Trufan will coordinate exhibits and news writing entries.

2013

AGENTS/LEADERS/4-H’ERS

Interview and Contestant Presentation Guidelines

ENTRY DISPLAY

4-H members will carry a single serving of their recipe to the judging table. 4-H’ers will display their food at the judging table. Entry display may only consist of serving dish and the serving utensils. Only edible garnishes are allowed for seniors. INTERVIEW 1. Introduction/Presentation

Each contestant will start with a maximum two-minute presentation to introduce themselves and their dish, and my describe briefly their inspiration in choosing that dis, or their experience in 4-H and the Food and Nutrition Project.

2. Question and Answer

Judges will have the opportunity to spend up to five additional minutes asking questions applicable to the attached scorecard. It includes but is not limited to basic nutrition, food safety, and preparation.

3. Serving

At the conclusion of the question and answer period you will have one minute to serve the judges. This will allow them to visually evaluate the dish you have prepared. Contestants are encouraged to practice proper food handling techniques when presenting food to judges. The judges WILL NOT taste the food. They will be judging the texture and the appearance of the entry.

2013

AGENTS ONLY

*****IMPORTANT***** COOKBOOK INSTRUCTIONS

1. Kendra Conley will develop the cookbook cover. Elsie Lacy will order the spiral binders. The color and design will be selected by the District Food Show Committee.

2. E-mail your recipes to Hardeman County Extension Office by October 11th following the directions below.

3. Each county is to use the attached sample recipe as a guide for typing.

PLEASE NOTE:

a. Use Arial Font, 12 pt.

b. Use a 1” top and bottom margin

c. Use a 1” left and right margin

d. Name, county, entry class and division should go at the top LEFT side of the recipe name.

e. List number of servings on each recipe. Use large font and bold.

f. Index-When typing recipes, list them in the following order so all counties will be the same: THIS IS IMPORTANT. Junior Division: Protein Fruit & Vegetable Grains Dairy Intermediate Division: Protein Fruit & Vegetable Grains Dairy Senior Division Protein Fruit & Vegetable Grains Dairy

4. After typing recipes, save document and name “RECIPES.first letters of county name”- Example “RECIPES.ARC” for Archer County. E-mail this document as an attachment to the Hardeman County Office.

AGENTS ONLY

Name (on left side) County (on left side) Entry Class (on left side) Age Division (on left side)

Savory Chicken Bites (BOLD AND UNDERLINE NOT ALL CAPS)

1 8 ounce package cream cheese 1 cup finely chopped, cooked chicken ½ teaspoon lemon juice 1/3 cup finely chopped celery ½ teaspoon dried basil 1 2 ounce jar diced pimentos drained ¼ teaspoon onion salt 2 8 ounce cans crescent rolls 1/3 teaspoon dried oregano 1 large egg 1/8 teaspoon dried thyme 1½ teaspoon sesame seeds Combine cream cheese, lemon juice, basil, salt, oregano, and thyme; mix well. Add chicken, celery and pimentos. Leave individual squares of crescent dinner rolls together (4 to a can). Put ¼ cup mixture over rectangle. Pinch to seal. Brush with egg. Sprinkle with sesame seeds. Bake at 375 degrees for 12-15 minutes. Cool down and cut into 40 squares. NUMBER OF SERVINGS: (BOLD AND ALL CAPS) 40 APPETIZERS Suzie Clover Best County Breads & Cereals Junior

Lemon Nut Bread

¾ cup softened butter ¼ cup buttermilk 1½ cup sugar 1 lemon 3 eggs ¾ cup chopped pecans 2¼ cup all purpose flour 5 tablespoons lemon juice ¼ tsp. salt ¾ c. powdered sugar ¼ tsp. baking soda Cream butter and sugar till light and fluffy. Add eggs, one at a time; beat well. Combine dry ingredients; add buttermilk and dry ingredients alternately to

RECIPE EXAMPLE WITH INSTRUCTIONS

creamed mixture. Beginning and ending with buttermilk. Stir just until all ingredients are moistened. Stir in rind from 1 lemon (2 Tbsp.) and pecans. Spoon batter into greased and floured 9x5x3 inch loaf pan. Bake at 325 degrees for 1¼ hours. Remove from pan. Combine lemon juice and powdered sugar. Punch holes in top of warm bread with toothpick. Pour glaze over top. Yield: 1 loaf NUMBER OF SERVINGS: 12 SERVINGS 2013

FOOD SHOW PRESS RELEASE

4-H’ERS TO PARTICIPATE IN DISTRICT FOOD SHOW

(VERNON) – 4-H members are making final preparations for the Rolling Plains District

4-H Food Show. It will be held Saturday, October 26th at the Wilbarger Auditorium in Vernon,

Texas.

In the Food & Nutrition Project, 4-H’ers learn the importance of including foods from

each of the basic food groups of MyPlate in the daily diet. They learn the principles of nutrition

as they relate to health, physical fitness, and appearance as well as acquiring and demonstrating

skills in planning, purchasing, preparing, and serving tasty, attractive, and nutritious meals and

snacks. Four-H is the youth development and leadership program of the Texas A&M AgriLife

Extension Service.

Approximately 175 4-H’ers from 24 counties in the Rolling Plains District will compete in

the Food Show. (List entries from your county.) Entrants will compete in Senior, Intermediate,

and Junior Divisions. Each division has four food classes: Protein, Fruit and Vegetable, Grains,

and Dairy. Contestants in the District event are all winners of their County Food Show. Senior

Division winners in each category of the District Food Show will advance to the State 4-H Food

Show next June in College Station.

Contestants will report to the Wilbarger Auditorium in Vernon beginning at 9:00 am,

October 26th . Judging will begin at 10:00 am. Special Beef Awards will be given by the Santa

Rosa CattleWomen and Wichita Area Cattle Women. Ribbons and awards were sponsored by

the Vernon Chamber of Commerce and AEP Texas and will be presented during an Awards

Ceremony at 12:30 pm.

“Cookbooks containing all the recipes prepared in the District Show will be on sale at the

competition for $5.00,” said Jennifer Trufan, Wilbarger County Extension Agent-Family and

Consumer Sciences and Chairman of the District Food Show Committee. Also on the

committee is Family and Consumer Sciences Agents Dawn Dockter, Childress County, Beth

Whitener, Cottle/King Counties, Kendra Conley, Hardeman County and Seth Hall, 4-H &

Youth Agent in Wilbarger County.

AGENTS/LEADERS/4-H’ERS

2013 DISTRICT 3 4-H FOOD SHOW SCORECARD

Junior Division

Entry Class Protein Fruit/Vegetable County ________________________ (Check One) Grains Dairy Name ______________________________________ Judges Initials: _________________ Name of Dish _______________________________ # Years in Food Show: __________ FACTORS TO CONSIDER Comments Excellent Fair Needs Improvement (5%) Introduction/Presentation Each contestant will start with a maximum two minute presentation to introduce themselves and their dish, and may describe briefly their inspiration in choosing that dish, or their experience in 4-H and the Food and Nutrition Project. _______ _______ _______ (45%) Score for the food – nutrition, texture, appearance of food only, etc. _______ _______ _______ Preparation – How the dish was made? (This includes food safety concerns) _______ _______ _______ Recipe – Can you make substitution(s) For any ingredient(s) _______ _______ _______ (45%) MyPlate – Describe MyPlate _______ _______ _______ (5%) Effectiveness of Communication – Voice, eye Contact, poise in answering questions _______ _______ _______ What did you learn in your food project? Did You participate in any other food & nutrition Activities in addition to the food show? _______ _______ _______ ADDITIONAL COMMENTS 2013

AGENTS/LEADERS/4-H’ERS

2013 DISTRICT 3 4-H FOOD SHOW SCORECARD

Intermediate Division

Entry Class Protein Fruit/Vegetable County ________________________ (Check One) Grains Dairy Name ______________________________________ Judges Initials: _________________ Name of Dish _______________________________ # Years in Food Show: __________ FACTORS TO CONSIDER Comments Excellent Fair Needs Improvement (5%) Introduction/Presentation Each contestant will start with a maximum two-minute presentation to introduce themselves and their dish, and may describe briefly their inspiration in choosing that dish, or their experience in 4-H and the Food & Nutrition Project. _______ _______ _______ (45%) Score for the food – nutrition, texture, appearance of food only, etc. _______ _______ _______ Preparation – How the dish was made? (This includes food safety concerns and science based information. _______ _______ _______ Recipe – Can you make substitution(s) for any ingredient(s) _______ _______ _______ (45%) MyPlate Discuss the dietary guidelines _______ _______ _______

What are the main nutrients in your dish? _______ _______ _______ How much of your recipe is considered a serving? _______ _______ _______ (5%) Effectiveness of Communication – Voice, eye contact, poise in answering questions _______ _______ _______ What did you learn in your food project? Did you participate in any other food & nutrition activities in addition to the food show? _______ _______ _______ ADDITIONAL COMMENTS 2013

2013 District 3 4-H Food Show SCORECARD Senior Division

Name__________________________________________ County_______________________________ District_______________________ Category (Check One) Protein Fruit & Vegetable Grains Dairy Comments Excellent Fair Needs Improvement

I. Introduction/Presentation (10%) Each contestant will start with a maximum two-minute pre- sentation to introduce themselves and their dish, and may describe briefly their inspiration in choosing that dish, or their experience in 4-H and the Food & Nutrition Project. _______ _______ _______

II. The Interview

(20%) Knowledge of MyPlate: Food group of individual ingredients, serving Amount needed from each group daily, food Group that dish falls into, number of servings Provided by an individual serving of the dish, Knowledge of personal healthy lifestyle Choices based on dietary guidelines. _______ _______ _______ (15%) Nutrient Knowledge: Knows what this dish contributes to the diet. _______ _______ _______ (15%) Food Preparation: Knows the key steps in preparation of dish and function of ingredients. _______ _______ _______ (10%) Food Presentation/Quality: Appearance of food (texture, uniformity) Garnishing _______ _______ _______ (10%) Food Safety Concerns and Practices Knows food safety concerns in preparation and storage of dish. _______ _______ _______ (10%) 4-H Food and Nutrition Project Activities: Community service, leadership, workshops _______ _______ _______ (10%) Effectiveness of Communication: Voice Poise Personal/Appearance _______ _______ _______ ADDITIONAL COMMENTS 2013

ITEMS TO BE SENT PRIOR TO DISTRICT FOOD SHOW – DUE OCTOBER 11, 2013

Agents, please be advised that points will be deducted from each one of your District Food Show contestant’s scores if all the items listed below are not in the District Office by 5:00 pm on October 11.

______ 1. County Report Form – 1 Copy

______ 2. List of County Food Show winners. Agents are asked to contact the District Office IMMEDIATELY of any changes they may have in contestants after they have sent in the original list.

______ 3. List of 4-H’ers with Exhibits and News Writings. Be sure and fill in the county’s name in the blank provided at the top of the sheet.

______ 4. News articles written as a special opportunity for 4-H’ers.

______ 5. CONFIRMED list of judges for District Food Show. (each county is to submit at least two people for judges)

______ 6. RECIPES TO BE E-MAILED TO: HARDEMAN COUNTY EXTENSION OFFICE ON OR PRIOR TO OCTOBER 22. Prepare recipes according to instructions and save as (RECIPES.first three letters of county name: Example RECIPES.ARC). Send attachment by E-Mail to the Hardeman County Extension Office. Type as many recipes on a page as possible, but try to avoid dividing a recipe on two pages. DO NOT USE PAGE BREAKS. Jennifer Trufan and the Food Show Committee will print recipes, make multiple copies and collate them. RECIPES MUST CONTAIN NUMBER OF SERVINGS. FOLLOW INSTRUCTIONS PLEASE.

______ 7. A recipe release for each 4-H’ers recipe.

______ 8. PARTICPANT FORM/SCORESHEETS: Submit for each participant listed on the county’s “List of County Food Show Winners”: One (1) score sheet with information at top filled in for each 4-H’er One (1) completed Participant Form Paper clip the participant form to each appropriate score sheet. Kay will make copies at the District Office

2013

AGENTS ONLY

COUNTY________________________

EXHIBITS (Please list names like they want printed on their certificate) Junior Division

______________________________ ______________________________

______________________________ ______________________________

Intermediate Division

______________________________ ______________________________

______________________________ ______________________________

Senior Division

______________________________ ______________________________

______________________________ ______________________________

NEWS WRITING (Please list names like they want printed on their certificate) Junior Division

______________________________ ______________________________

______________________________ ______________________________

Intermediate Division

______________________________ ______________________________

______________________________ ______________________________

Senior Division

______________________________ ______________________________

______________________________ ______________________________

2013

AGENTS ONLY

LIST OF COUNTY FOOD SHOW WINNERS

COMPLETE & MAIL TO DISTRICT OFFICE IMMEDIATELY AFTER COUNTY SHOW – BY OCTOBER 11, 2013PLEASE TYPE INFORMATION

CATEGORY

NAME OF 4-H’ER

B’DAY

AGE ON 8/31/13

RECIPE NAME

**NOTE** CHECK IF ENTERING

FOR BEEF AWARDS MAIN DISH ONLY

JUNIOR DIVISION PROTEIN

FRUIT & VEGETABLE GRAINS DAIRY

INTERMEDIATE DIVISION

PROTEIN FRUIT & VEGETABLE

GRAINS DAIRY

SENIOR DIVISION

PROTEIN FRUIT & VEGESTABLE

GRAINS DAIRY

**See Item No. 8 of Guidelines for requirements for entering the Beef Award.

MUST INCLUDE 3 – 4 OZ. BEEF PER SERVING – RECIPE MUST INDICATE NUMBER OF SERVINGS TO ENTER SIGNED:____________________________________ ___________________________________ COUNTY EXTENSION AGENT COUNTY 2013

AGENTS/LEADERS/4-H’ERS

2013 District 3 4-H Food Show PARTICIPATION FORM

Name: ______________________________ Age (on August 31, 2013) __________________

Address: _____________________________________________________________________

County: ___________________________ Food Category: _____________________________

Birthdate: _________________________ Age Division: ______________________________

Years in 4-H: ______________________ Years in Project: ____________________________

RECIPE

AGENTS ONLY

DISTRICT 3 4-H FOOD SHOW Confirmed List of District Food Show Judges

(Each county is responsible for a minimum of two judges)

DUE: OCTOBER 11, 2013 COUNTY: _____________________________ Please list adult leaders from your county who have confirmed they will be available to judge on November 5, 2011. Be sure to list category their child is entered in where applicable. NAME: _____________________________________________________________________________

ADDRESS: __________________________________________________________________________

CITY & ZIP: _________________________________________________________________________

CHECK ONE: 4-H LEADER HOME ECONOMIST FORMER 4-H’ER

BEST QUALIFIED TO JUDGE: JUNIOR INTERMEDIATE SENIOR ANY

HAVE JUDGED AT DISTRICT CONTEST BEFORE: YES NO

AVOID _______________________________________________________________ CATEGORY

NAME: _____________________________________________________________________________

ADDRESS: __________________________________________________________________________

CITY & ZIP: _________________________________________________________________________

CHECK ONE: 4-H LEADER HOME ECONOMIST FORMER 4-H’ER

BEST QUALIFIED TO JUDGE: JUNIOR INTERMEDIATE SENIOR ANY

HAVE JUDGED AT DISTRICT CONTEST BEFORE: YES NO

AVOID _______________________________________________________________ CATEGORY

NAME: _____________________________________________________________________________

ADDRESS: __________________________________________________________________________

CITY & ZIP: _________________________________________________________________________

CHECK ONE: 4-H LEADER HOME ECONOMIST FORMER 4-H’ER

BEST QUALIFIED TO JUDGE: JUNIOR INTERMEDIATE SENIOR ANY

HAVE JUDGED AT DISTRICT CONTEST BEFORE: YES NO

AVOID _______________________________________________________________ CATEGORY

___________________________________________

County Extension Agent 2013

AGENTS NOTE: Judging assignments will be made by the committee and the District Office. Please help your leaders whose names appear on this form to understand that they will be receiving a packet of materials.

AGENTS ONLY

COUNTY REPORT FORM

County:__________________________ District: Rolling Plains – 03

County Extension Agent Reporting: ____________________________________

Total Number Enrolled in the Food & Nutrition Project: ___________________

LOCAL OR CLUB 4-H FOOD SHOWS:

Number of local or club food shows held: ____________

Total number exhibiting: __________________________

COUNTY 4-H FOOD SHOW:

Number of contestants in County Food Show:

Junior Division _________________________

Intermediate Division ____________________

Senior Division _________________________

Number of persons observing County Food Show (not participants)__________

Please return to your District Office by October 11, 2013. Thank you for your cooperation in compiling this report.

_____________________________ County Extension Agent

District 4-H Food Show Recipe Release

I, the undersigned, hereby release to the District 3 TEAFCS the use of the entered food show recipe in the District 3 4-H Food Show Cookbook. I further acknowledge that the recipe will be used in a cookbook to fund the foods/nutrition project in District 3.

_________________________________ 4-H Member _________________________________ County _________________________________ Parent/Guardian

2013 D3 4-H COMMUNITY SERVICE PROJECT

Collection dates: Food Show– Oct. 26

Food Challenge– Nov. 13 Nutrition Quiz Bowl– Dec.11

Donations will be given to local food banks within the contest area.

We are organizing a Food Drive to put smiles on the faces of some needy families.

Please bring non-perishable food items to this years Food & Nutrition Contests.

SPONSORED BY: 2013-2014 DISTRICT 3 4-H COUNCIL