DIVISION 399 - FAVORITE FOODS REVUE
PREMIUMS: Purple-$5.00; Blue-$3.00; Red-$2.00; White-$1.00
Participants do not need to be enrolled in a foods project.
Select a theme for your Favorite Foods Revue table.
This contest allows members to prepare their favorite recipe and present it for a special occasion. The judge will interview each contestant for about five minutes. Questions may be asked about the favorite food, menu, centerpiece, nutrition, preparation and place setting.
Plan a menu that is appropriate for your theme and age. Print or type the menu on your choice of medium (see page 7, Favorite Foods Revue Manual).
From your menu, select and prepare a favorite food. On a 4” x 6” recipe card, print or type the recipe. The food may be displayed as the whole product or as one serving. (The judge may ask to taste the food.)
Plan a table setting appropriate for the theme and menu you have chosen. Using a card table, plan a table setting for one. Include table covering, centerpiece, dishes, silverware, napkin, favorite food, etc.
Parents and leaders may assist in carrying in articles for display, but 4-H members are to set up their own display.
You will take your table home following judging, but you are asked to bring it on entry day for display during the fair. If you have dishes, silverware, etc., that you do not feel comfortable leaving at the fair, please display what you feel will be safe. Do not include the prepared food. Ribbon placings will be attached on entry day.
Project is divided into novice, junior, and senior divisions.
Entries will be judged on: food, menu, table service, and participant.
Tables need to be set up by 1:30 pm, Tuesday, July 8, at the Boone County Event Center, Fairgrounds, Albion.
B399001 JUNIOR FAVORITE FOODS REVUE (ages 8-11, before January 1, current calendar year)
B399002 SENIOR FAVORITE FOOD REVUE (ages 12-18, before January 1, current calendar year)
B399003 NOVICE (First year in the project) - If not enough entries, Novice members will be combined with the Junior & Senior Entries based on age.
CULINARY CHALLENGE
The 4-H Culinary Challenge Contest will require youth to demonstrate healthy decision making through nutrition, food preparation, menu planning, and food safety. They will express their food, nutrition, and food safety knowledge during a live interview with a judge at the contest. In order to highlight knowledge and skills acquired during pre-contest preparation, youth will utilize technology as part of their interview. A team will consist of two members to be eligible to complete. A challenge ingredient will be selected each year, highlighting a Nebraska commodity food product. The 2025 challenge ingredient is Pork.
Participants are not required to participate in a county contest to participate in the state contest.
Scoresheets can be found at https://go.unl.edu/ne4hculinarychallenge
F500010* Junior - Ages 8-10
F500011* Intermediate - Ages 11-13
F500012* Senior - Ages 14-18