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 – Fillable PDF
Please complete and return to email@example.com
District 8 Food Challenge & Food Show
Registration: November 6. 2023 – November 17, 2023
Date: December 13, 2023
Cost: $10 per student
Location: Bell County Expo Center
Deadlines: All entries will be completed on 4-H Connect at https://texas.4honline.com
Both Contests-Rules & Forms
Tentative Schedule ( Coming soon!!)
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.
Rules & Guidelines & All Forms
All Age Division Score Sheet
Recipe Submission Checklist
Texas 4-H Food Show Rules & Guidelines
Texas 4-H Food & Nutrition Resources
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 – Additional Resources:
- FightBac – Fight Foodborne Bacteria Brochure
- Know Your Nutrients
- MyPlate Mini-Poster
- For more information visit: https://texas4-h.tamu.edu/projects/food-nutrition/#contests
- For more information visit: District 8 4-H Youth Development
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|
|Cutting Boards (up to 4)||Sanitizing Wipes ( 1 container)|
|Disposable tasting spoons (no limit)||Serving Dishes/Utensils
|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)
|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)|