AT THE CONTEST
The judge will usually spend 5 (or so) minutes with each participant. Depending on the number of pre-entries, entry/judging times may vary from year to year. During the judging, you should PRESENT your table setting to the judge by telling about your ideas and why you chose this particular theme. It may be helpful to view yourself as a host and the judge as your guest.
Following the presentation, be prepared to answer any questions your guest may have.
REGISTRATION & SET UP
Please plan to arrive at least 15 minutes prior to your assigned time to set up your table. The set up time is not timed or judged. You must bring your own card table for the display.
Only 4-H members are to set up their tables. Parents may assist in carrying in articles for display, but 4-Hers are to set up their own display. Parents, grandparents, other family members, or friends are not to be in the judging area once the member has registered.
INTERVIEW JUDGING
Participants will give a 5-minute presentation about the preparation of the menu, recipe, selection and management of the menu, nutritional information of food and menu, and experience in preparing the meal. After the 4-Hers’ presentation, the judge may ask questions.
Possible questions the judge may ask:
- How did you decide upon the theme for your table?
- Where did you find the recipe you used today?
- Did you use the Food Guide MyPyramid in planning your menu?
- How often have you prepared this menu?
- In what order would the food be prepared?
- What nutrients do the foods provide?
- Does your menu have variety in color, texture, and flavor?
We hope this manual has provided you with all the information you need to know about the Favorite Foods Revue Contest. Be sure to read the 4-H Bulletin Board newsletter for updated information and contest dates for your county. Remember, if you have any questions, contact the UNL Extension Office in your county.
References:
Kinder, F., Green, N.R. and Harris, N. 1984. Meal Management, 6th Edition. MacMillan Publishing Company, New York NY
Holmberg, R. 1983. Meal Management Today. Waveland Press, Inc., Prospect Heights, IL
Oregon State University Extension, Choosing & Using Recipes, 4-H 93112. May, 2004
University of Nebraska Extension in Lancaster County, 4-H Table Setting Contest—Procedures and Guidelines
MyPyramid.gov website
University of Nebraska Extension, Table Settings - You The Designer, Favorite Foods Revue, Jayne Decker, Hall County Extension Educator & Julie A Albrecht, Extension Food Specialist
Graphics — http://images.google.com