Food Show/Food Challenge

Bell County Food Challenge & Food Show

The Bell County Food Show/Food Challenge contest is set for Monday, October 30th.

Entry Forms are due for Jr/Int/Sr are due by Friday, October 20th.  Entry forms are due for Clover Kids by Monday, October 22nd.


BC Food Show AND Food Challenge Entry Form – Word

BC Food Show AND Food Challenge Entry Form –  Fillable PDF

Please complete and return to



District 8 Food Challenge & Food Show

Event Information

Registration:  November 6. 2023 – November 17, 2023

DateDecember 13, 2023

Cost: $10 per student

Location: Bell County Expo Center

Deadlines:  All entries will be completed on 4-H Connect at


Contest Letter

Both Contests-Rules & Forms
Tentative Schedule ( Coming soon!!)

Detailed Schedule

Food Show

The Food Show allows participants to prepare a recipe at home and bring the day of the contest. Participants present the prepared dish to a panel of judges with a presentation and interview to demonstrate the knowledge and skills they have gained in their Food & Nutrition project.

We will have THREE age divisions for Food Show: Junior, Intermediate, and Seniors.  Read the guidelines for more details.

2023-2024 Food Show Theme – The Texas 4-H Food Show theme will stay consistent for two consecutive years. Keeping the theme for two years allows workshops, tours, etc. at the local level to be planned and offered for an extended amount of time; thus, increasing the learning and opportunities. The theme for the 2024 and 2025 state contest will be:  Cooking Through the Decades… Take a trip back in time and explore different dishes that were popular in years past! Some of our most favorite recipes and dishes were made popular in a different decade than we live in today.

Food Show
Rules & Guidelines & All Forms
Junior/Intermediate Paperwork
Senior Paperwork
All Age Division Score Sheet
Sample Questions
Recipe Submission Checklist
Texas 4-H Food Show Rules & Guidelines
Texas 4-H Food & Nutrition Resources


Food Challenge

More than 120,000 youth participate in the 4-H Food & Nutrition Project, learning how to prepare nutritious and safe meals and snacks and adopt behaviors that can help reduce their risk for chronic disease. The 4-H Food Chal­lenge is a “highly charged” foods experience. This contest, modeled after such competitions as the Food Network’s “Iron Chef,” challenges teams of 4-H members to create a dish using only a pre­determined number of ingredients. From these ingredients, team members must identify and prepare the dish, then make a presentation about it to the judges. The presentation will include information about the serving size, nutritional value, and cost of the dish. The 4-H Food Challenge allows 4-H members to demonstrate their culinary and food safety skills to judges and observers.

At the Food Challenge, teams of 3-4 students receive a list of ingredients and have 40 minutes to create a dish. The teams then present their dish to judges and are scored on preparation, serving size, food safety concerns, nutritional value and cost. Students qualify at the county and district level to compete at the state contest. Review all the rules in the Food Challenge Manual.

We will have THREE age divisions for Food Challenge: Junior, Intermediate, and Seniors.  Read the guidelines for more details.

Juniors may move up to the Intermediate age division when participating on a team that has a true Intermediates (based upon grades listed above) on it. No one may move up to the Senior age division.  NO individual may move down to a younger age division.


Food Challenge
Rules & Guidelines & All Forms
Junior/Intermediate Scorecard
Senior Presentation Scorecard
All Age Divisions Preparation Scorecard
Texas 4-H Food Challenge Manual

Texas 4-H Food & Nutrition Resources


Food Challenge – Additional Resources:

Food Challenge Supply Box

Printable version (PDF)

Supply boxes are limited to the following dimensions: 40” x 24” x 40”. It is the responsibility of the county to check those qualifying teams before they arrive at the District contest, to ensure all boxes fit the necessary measurements. Each team will bring a box containing only one each of the following items, unless a different quantity is notes.
Empty tub for dirty dishes Pencils ( No Limit)
Bowls (up to 4-any size) Plastic box & trash bags for dirty equipment
Calculator Pot with Lid
Can Opener Potato Masher
Colander Potato Peeler
Cutting Boards (up to 4) Sanitizing Wipes ( 1 container)
Disposable tasting spoons (no limit) Serving Dishes/Utensils

1 Plate/Platter

1 Bowl

1 Utensil

Dry measuring cups (1 set) Skewers ( 1 set)
Electric Skillet Skillet with Lid
Extension cord (multiple outlet or strip style)

Teams should be certain the extension cord is compatible (2-pronge/3-pronge) with the plugs on their electrical supplies

Spatulas ( up to 2)


First Aid Kit Stirring Spoon
Food Thermometer Storage Bags ( 1 box)
Fork Tongs (up to 2)
Gloves Toothpicks (no limit)
Grater Two single-burner hot plates


One double-burner plate (electric only)

Hand Sanitizer Whisk
Hot Pads (up to 5) Pantry Items



Oil (up to 17 oz)

1 jar chicken bouillon

1 medium onion

2 cans ( up to 16 oz) vegetables and or fruit (team choice)

Rice (white or brown) or pasta (up to 16 oz) (team choice)

Cornstarch or flour

Kitchen Shears (1 pair)
Knives ( up to 6)
Liquid measuring cup
Manual pencil sharpener
Measuring Spoons ( 1 set)
Non-Stick Cooking Spray
Note cards (1 package-no larger than 5×7)
Paper Towels (1 roll)
Pancake Turner

Cookie Cutters



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