Food Show/Food Challenge

District 8 Food Challenge & Food Show
Event Information

Registration:  November 8-26, 2021

DateDecember 8, 2021

Cost: $10 per student

Location: Bell County Expo Center

Deadlines:  All entries will be completed on 4-H Connect at https://texas.4honline.com

Food Challenge – Additional Resources:


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.

2021-2022 Food Show Theme “Backyard BBQ”  Let your local food sources guide your healthy recipe selection with only $10 to spend!

Food Show Rules & Guidelines and Forms

Rules & Guidelines & All Forms
Junior/Intermediate Paperwork
Senior_Food-Show_Paperwork
Sample Questions
Recipe Submission Checklist
Project Experiences – Seniors Only
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 and Forms
Rules & Guidelines and All Forms
Junior/Intermediate Presentation Scorecard
Junior/Intermediate Worksheet
Senior Presentation Scorecard
Preparation Scorecard (All Age Divisions)
Senior Worksheet
Texas 4-H Food Challenge Manual
Texas 4-H “Pantry Power” (This will be the procedure used at Texas 4-H Roundup regarding the pantry.  A similar process will be used that District 8 contest.) 
Texas 4-H Food & Nutrition Resources

Food Challenge Supply Box

Printable version (pdf)

Beverage glass Measuring spoons ( 1 set)
Bowls:
Dip size (1)
Mixing (2)
Serving (1)
Non-stick cooking spray
Calculator Note cards (1 package – no larger than 5×7)
Can Opener Paper towels (1 roll)
Cookie Sheet Pancake turner
Colander Pencils (no limit)
Cutting Boards (3) Plastic box or trash bag for dirty equipment
Disposable tasting spoons (no limit) Pot with lid
Dry measuring cups (1 set) Potato masher
Electric skillet Potato peeler
Extension cord
(Teams should be certain the extension cord is compatible (2-prong/3-prong) with the plugs on their electrical supplies.)
Sanitizing wipes (1 container) or bleach solution spray *recipes available at https://agrilifetoday.tamu.edu/2020/03/25/texas-am-experts-offer-covid-19-cleaning-disinfection-guidelines/
First aid kit Serving platter or plate
Food thermometers Serving utensil
Fork Skewers (1 set)
Gloves Skillet with lid
Grater Spatulas (2)
Hand sanitizer Stirring spoon
Hot pads (up to 5) Storage bags (1 box)
Kitchen shears (1 pair) Tongs
Kitchen timer Two single-burner hot plates OR one double-burner plate (electric only!)
Knives (4) Whisk
Liquid measuring cup (2 cup size)

Pantry Items

Salt
Pepper
Oil (16 oz)
1 Jar Chicken Bouillon
1 Medium Onion
2 (14 oz) Cans Vegetables and/or Fruit (Team Choice)
Rice (white or brown) or Pasta (16 oz) (Team Choice)

 


 

 

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