Open to Clover Kids and 4-H aged youth
Rules
1. Prepare a centerpiece and place setting for one person on a card table. (Bring your own card table.) You may use a place mat or tablecloth. A large tablecloth can be folded to fit. You do not have to use best china. Settings may be plastic, etc. The emphasis is placed on how well they go together and how appropriate for the occasion of the meal.
2. The favorite food may be displayed as the whole dish or as one serving. Select and prepare a favorite recipe. A microwave will be available to heat food before judging.
3. Plan a menu which will include the favorite food. Indicate what kind of meal (family supper, Sunday dinner, children’s party, etc.). (Clover Kids – may omit this step)
4. Write or type menu on a 4 x 6 card, using correct menu writing format. (Clover Kids – may omit this step)
5. Write or type recipe on a 4 x 6 card. Members must do their own cards. (Clover Kids – may omit this step)
6. Have your display in place by 5:55 p.m. so judging may begin promptly. Set up time begins at 5:30. Parents and leaders may assist in carrying in articles for display, but 4-H members are to set up the display themselves.
7. Each contestant will be interviewed (at your table) by the judge for about five minutes. Questions may include planning the menu, nutrients in favorite food, place setting, etc. (See Score Card)
8. Contest is divided into four classes: Clover Kid (5 – 7 year olds), Junior (8 - 10 year olds), Intermediate (11-13 year olds), and Senior (14 years and older).
9. Ribbons will be awarded at the conclusion of the Favorite Food Revue at approximately 7:45.
10. No official 4-H attire is required. See newsletter or website for pre-registration date.
11. The Favorite Foods Revue combines food preparation, menu planning and table setting skills. 4-H’ers participating in this contest need to plan a menu suitable for an indoor or outdoor meal. One food the 4-H’er prepared should be brought along to the Revue with the selected 1) table service, 2) centerpiece, 3) menu card, 4) recipe card and 5) card table. The recipe for the food products does not have to come from a 4-H manual. Use the correct form for writing the menu card. Ask for EC 9-43-77 “Writing a Menu”.
12. The prepared food should be comparable in skill difficulty to the age and experience of the exhibitor.
13. The 4-H’er may want to choose to center his/her display around a special occasion, a holiday, a picnic, etc. Disposable place settings can also be used. The 4-H Food Revue will be judged by the interview method. 4-H members will not make a presentation in front of other participants. Rather, they will visit individually with the judge. 4-H members should be knowledgeable about their food product; its preparation, nutritional value, cost, etc.; as well as, their menu, table service and planned occasion for serving. Participants should dress appropriately for the contest.
14. If desired, 4-H members may want to make additional copies of their recipe to share with the audience and other participants.
C) E170900 Clover Kids Division (5-7 years) Participation only
Clover Kids will select a theme and display one place setting: including table cover, dinnerware, glassware, flatware, napkin, centerpiece, and one serving of favorite food. Clover Kids are not required to prepare a menu or recipe card. The purpose of this event is for them to learn to set a table properly.
C) E170901 Junior Division (8 to 11 years)
C) E170902 Intermediate Division (12 to 13 years)
C) E170903 Senior Division (14 years and older)
Public Sample Line - If your recipe lends itself to be shared, we encourage you to participate in the Public Sample Line following the contest. Contestants bring sample sized portions of their exhibit to try, submit an electronic version of their recipe to be distributed, and must be present to share and answer questions about their exhibit. Please think about how you will serve your samples. Copies of you recipe, small plates and napkins will be provided for those tasting!
Consider the following when planning your exhibit:
The Food - 25%
Does it have appetite appeal?
Is the flavor pleasing?
Is the texture appropriate to the food?
Is the quality high for the product displayed?
The Menu - 25%
Does the meal contribute adequately to total daily needs?
Are the flavors and colors pleasingly combined?
Is it suitable for the occasion and the favorite food?
The Table Service - 25%
Is the overall effect (dishes, food, centerpieces, table cover) pleasing?
Are the dishes and silver suitable for menu?
The Participant - 25%
Is the participant:
well groomed
appropriately dressed
answers questions appropriately
Does the participant show an understanding of:
time management
food preparation
meal planning
daily food needs