Schedule. The following schedule applies to all contestants, helpers, and judges.
|Contest||Conclusion of orientation|
|Awards||Conclusion of contest|
Contestants will check in to the designated holding room and place his/her dish in the assigned location. After check-in, only contestants and contest officials are allowed in the holding room. Contestants will be divided and seated by age divisions and food show categories. After checking in, contestants will sit at their designated seat and await further instructions from contest officials. After all judging has completed and prior to the awards ceremony, spectators will be allowed back in to the holding room.
Registration. Each participating member is required to register on 4-H Connect and pay the district $10.00 contest registration fee. Registration will open on February 10, 2017 and close at midnight March 10, 2017. Participants will upload and/or submit his/her summary of food project experiences and recipe on 4-H Connect at the time of registration. The summary of experiences as well as the recipe will be judged, so please make sure your information is well-written, complete and accurate.
Participation. Participants must be active 4-H members enrolled in a Texas 4-H and Youth Development county program in District IV. Members will be allowed to enter both the food show and food challenge contests.
Age. Age divisions are determined by a participant’s grade as of September 1 of the current 4-H year. Age divisions for this contest are:
|Junior||grades 3, 4, 5|
|Intermediate||grades 6, 7, 8|
|Senior||grades 9, 10, 11, 12|
Entries per county. Each county may have one member per food category per age division. The first placed individual in each senior category will qualify for state.
Theme. The theme for this year’s district Food Show is “Family Favorites”. “Family Favorites” can be any dish that families enjoy made in a more healthy way.
Contest categories/divisions. The four contest categories listed and defined below are:
Example: Dishes that contain meat or meat alternative such as eggs, dry beans, peas or peanut butter.
Example: Dishes that accompany a main dish (salads, relish trays, cooked fruits and vegetables)
Example: Quick, yeast, bread mixes, rice, pasta
Example: Dishes selected must contain a minimum of a half serving of dairy per serving (macaroni and cheese, drinks, custards, cheese logs, etc.
Volunteers. Each county will secure 2 confirmed judges and/or volunteers and submit names as part of 4-H Connect registration. In addition to judging, volunteers are also needed to assist with registration, help in the preparation room, and serve as superintendents and runners.
Each contestant will start with a maximum three-minute presentation to introduce themselves and their dish. You should describe your inspiration in choosing your recipe and how it relates to the theme.
Question and Answer
Judges will have the opportunity for a five-minute interview asking questions applicable to the attached scorecard. It includes but is not limited to basic nutrition, food safety and preparation as well as project experiences. Being familiar with the information from the recommended study resources in the Guidelines will improve your interview success.
At the conclusion of the question and answer period you will have one-minute to serve the judges a portion of your dish. This will allow judges to visually evaluate the dish you have prepared. Contestants are encouraged to practice proper food handling techniques when presenting food to the judges.
Awards. The top five high scoring individuals in each age division and food show category will be recognized with awards.
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 Derrick Bruton at 972-952-9264 or firstname.lastname@example.org at least 2 weeks prior to the program or note such needs when registering on 4-H Connect.