Date. Friday, March 22, 2019
Location. State Fair of Texas fairground, Creative Arts Building (1327 Admiral Nimitz Circle, Dallas, TX 75210). MAP
Day of the event parking information:
We are excited that you have registered for the District IV Food Challenge contest scheduled for Friday. This will be our biggest contest to date!
Below are a few updates, tips, and instructions that pertain to the day:
1. Teams have been assigned to heats and the assignment list is attached, please review carefully and check-in to your appropriate heat.
2. Plan for traffic coming in and leaving. Check-In/Registration for Heat 1 begins at 9:00 am. Please do not try to enter early; you will have plenty of time entering at 9:00 am for Heat 1. (Check-In/Registration for Heat 2 begins at 10:30 am.)
3. Parking: We have 2 lots that we can park in. To get inside the fairgrounds: from Parry Avenue, turn east onto Washington Street and proceed through Gate 3. It’s an odd entrance with the rail line and such, so just be cautious. Continue on Washington St. until you reach Keating Drive. Turn right onto Keating. Nimitz parking lot is on your right. You may park here. If that lot is full, proceed to Admiral Nimitz Circle and turn left. Drive past the Creative Arts Building and Coliseum. You may park in the big lot on your left. There will be other events taking place at Fair Park, so please adhere to parking in one of these two designated parking lots. You may park momentarily by the Creative Arts Building to unload your kits and kids. I have included a link to a custom Google Map showing driving directions from Parry to the first and second lots. The two lots are designated with a “P” icon.
We likely will not have enough chairs in the waiting area for parents and siblings, so please bring bag chairs for your family if you like.
You may also bring snacks for your family, but please help keep the facility clean and free of trash.
We wish you safe travels and the best of luck at the contest. See you there!
Tentative Schedule. The following tentative schedule applies to all contestants and judges. (subject to change). A final schedule will be distributed/posted following the registration deadline. The Awards Program for each heat will be conducted as soon as judging and tabulation are complete. More specific times will be sent to the Judges and Group Leaders after entries are received.
|Heat 1||Heat 2|
|9:00 am– Registration/ Box Checks||10:30 am– Registration/Box Checks|
|9:30 am– Contestant Orientation
Group Leader/Judging Orientation
|11:00 am– Contestant Orientation
|10:00 am– Heat 1 Challenge Begins||11:30 am– Heat 2 Challenge Begins|
|10:40 am– Heat 1 Challenge Ends||12:10 pm-Heat 2 Challenge Ends|
|11:00 am– Heat 1 Judging||12:25 pm– Heat 2 Judging Begins|
|12:00 pm- Heat 1 Awards||1:30– Heat 2 Awards|
TEAM HEAT ASSIGNMENTS: Will be posted after the registration deadline.
Registration. Each participating member is required to register on 4-H Connect and pay the district $12.00 contest registration fee. Registration will open on February 1, 2019 and close at midnight March 1, 2019. Please make sure each team member uses the exact same team name when registering. County offices, please double-check and correct any team naming issues at your level before certifying.
Participation. Participants must be active 4-H members enrolled in a Texas 4-H and Youth Development county program in District IV, and must also be academically eligible.
Age. Age divisions are determined by a participant’s grade as of August 31 of the current 4-H year.
|Junior||grades 3, 4 or 5|
|Intermediate||grades 6, 7, or 8|
|Senior||grades 9, 10, 11, or 12|
Teams per county. Each county may enter up to 4 teams in each age division. The 1st place senior team from each food category will advance to state. Teams advancing to state will not automatically be assigned to the same food category as they were in at district.
Members per team. Senior and Intermediate teams will have at least three and no more than four members. Junior teams will have at least three and not more than five members.* Teams may not include members in different age divisions, with the exception of juniors, who are allowed to move up to the intermediate age division. Only seniors can compete in the senior age division.
*Junior teams with five members will be allowed for 2018-19. Starting in 2019-20 all teams will be required to have at least three and no more than four.
Food categories. In each age division, recipes will be selected from the four Food Categories: Main Dish, Fruits & Vegetables, Bread & Cereal, and Nutritious Snacks. Teams will be assigned to a heat/category, and a schedule will be posted and distributed prior to the contest.
Attire. Each team will have the option of wearing coordinated clothing, aprons, hair coverings, etc. Clothing needs to be appropriate and safe for food preparation (i.e. closed toed shoes)
Contest References & Forms. Refer to the following website for additional rules, scorecard, and forms: http://texas4-h.tamu.edu/projects/food-nutrition/. Note that there will be a different Scorecard and Team Worksheet for the Junior/Intermediate age divisions.
Resource materials provided at contest. Resource materials will be provided for each team at the contest. These include:
No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest. You can find these resources at the same link noted above in the Contest References & Forms section.
Supply box. Each team must supply their own equipment for the challenge. Teams may bring only the supplies listed in the supply box section (below). Any extra equipment will be confiscated. Safety note: please make sure all knives are properly and safely packed in the box so that contestants and officials are not injured. There will be no dish cleaning/washing facilities available. Plan your supply boxes for each team accordingly. Restrooms are off limits for dish/utensil washing. After each heat, burners will be moved to a central table to allow for cooling. Please make sure all burners are clearly labeled with a county, club, or individual’s name.
Awards. The top two high scoring food challenge teams in each age division from each heat will be recognized with awards during the awards program. In the senior age division, the 1st place team from each food category will qualify for state.
Team Spirit awards. Team Spirit awards be awarded in each heat in each age division. The Team Spirit award will be given based on teamwork, enthusiasm, and professional appearance. Team Spirit judges will be different than presentation judges. Team Spirit will be evaluated during the 40-minute preparation time.
Volunteers. The list below details responsibilities where volunteers are needed. Agents need to recruit and sign volunteers up online at: https://agrilife.org/d44h/district-events/food-challenge-volunteer-assistance/. Volunteers will need to check in at the times designated on the schedule.
Participants with disabilities. If you need any type of accommodation to participate in this program or have questions about the physical access provided, please contact the district office at 972-231-5362 at least 2 weeks prior to the program or note such needs when registering on 4-H Connect.
Food Allergies. Contestants with food allergies must note their specific allergy at the time of registering on 4-H Connect.
Rules of Play
Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted:
Gadget of the Year: Teams may have the following kitchen gadget in their box for the 2018-19 Contest Year: Melon Baller