Objectives:

• Provide an opportunity for each participant to exhibit their knowledge and skills when preparing and presenting a dish.
• Provide an opportunity for each participant to learn from other team members and to promote teamwork.
• Empower youth to participate in a public speaking role.
• Provide leadership opportunities for youth.
• Give 4-H members the opportunity to participate in a new exciting 4-H opportunity.

Ever wish you could be on Iron Chef or a similar show? Well here is your chance…The 4-H Food Challenge is a food & nutrition team activity. Members will have the opportunity to demonstrate their food preparation talents, food safety knowledge, nutrition expertise, consumer know-how, and team work skills in a fun and exciting setting.

Teams 
Food Challenge teams can have from 3-5 members. Juniors can participate on Intermediate teams.  Only senior 4-H members can be on a senior team. Team members do not have to be from the same club.

What is a food challenge?

Preparation: Each team will have ingredients and will create a dish using them. The AMOUNTS of ingredients and a CLUE will be at each station to assist the team. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team invents, along with notes related to nutrition, food safety, and cost analysis. Be exact on ingredients used, preparation steps, cooking time, temperature, etc. 

Food safety: Each station will have food safety resources. Follow the steps listed to ensure proper food safety. Be prepared to discuss food safety practices used in the team presentation to the judges.  Resources:  Fight BAC

Nutrition: Each station will have a variety of nutrition resources/references. Each team must name key nutrients in their dish and their functions, and identify where the dish belongs on MyPyramid. Refer to the nutritional information provided at each station.  Resources:  Nutrient Needs at a Glance and  MyPyramid

Cost analysis: Prices will be available for each ingredient. Find the ingredients on the list and calculate the price of the dish along with the price per serving. Teams will determine the number of servings per recipe.

Presentation: When time is called, each team will present their dish, according to the criteria on the score card, to a panel of at least two judges. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least three of them having a speaking role. Judging time will include: 5 minutes for the presentation 3 minutes for judges’ questions 4 minutes between team presentations for judges to score and write comments.  Presentation Worksheet

Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minute preparation allotment. Teams should plan to not have access to a kitchen facility; therefore, dirty dishes should be placed in a plastic container or box to be cleaned at home. Left-over food should be disposed of properly.