Favorite Food Revue Procedures & Guidelines

The Favorite Food Revue is open to all 4-H members and clover kids. Participants need not be enrolled in a specific project to exhibit.

4-H aged participants select a theme and display one place setting, including table covering, dinnerware (plates, cups, saucers, and bowls), glassware (glasses of all shapes and sizes), flatware (forks, spoons, and knives), napkins, centerpiece, and one serving of your favorite food. The entry will also include the recipe of your favorite food and a menu of a meal with your favorite food included. Clover Kids need only to select a theme, set one place setting, and present their favorite food.

Why participate in the Favorite Food Revue? It is a fun way to learn how to:

• properly set a table
• plan nutritious meals
• express originality and creativity in choosing a theme
• present to the judge
• express knowledge of food, nutrition, and food safety

The contest is divided into four age divisions: Clover Kids (ages 5-7), Junior (ages 8-11), Intermediate (ages 12-13), and Senior (ages 14-18).

This is a county contest only. There is also a state Culinary Challenge (check rules for details for this contest and challenge ingredient.

Pre-Register 
Participants must pre-register by date set by sending in the registration form or by contacting the extension office at (402) 254-6821. Information needed: Name and age of youth (by January 1 of the current year).

Meal Themes 
Think of an occasion you would like to plan a meal for: birthday, holiday, casual, formal, family supper, Sunday dinner, children’s party, lunch with friends, picnic, etc. Then plan a menu for that occasion, and select your favorite food off of the menu to prepare for the contest.

Guidelines in Creating Your Table Setting

Do you know that you can be a designer each time you set the table?  A designer chooses and arranges things according to a plan for beauty and order. A neat, interesting, clean and attractive table setting makes any meal more enjoyable.

Actually, there is more than one way to set a table. The usual way to set a table is to put all the dishes, flatware, and food on the table before anyone sits down. When there is company or for a special meal, part of the food and dishes may be left in the kitchen and served later. Diners at a buffet or a picnic may fill their plates and glasses before they are seated. The way to set your table depends upon the way the meal is to be served. Be creative and have fun! Color texture, design and creativity are important.

For the Favorite Food Revue, one place setting is to be displayed; include table covering, dinnerware, stemware, flatware, centerpiece, menu, and the recipe of your favorite food. You must bring a card table for the display. Plate and utensils must be safe and sanitized (non-toxic) (for example, do not paint utensils or use a hub cap). Select and prepare one dish off of your menu and include the recipe. The favorite food may be displayed as the whole dish or as one serving.

Select a Theme - What is the occasion...a family dinner, a holiday, or lunch with friends? Select a theme which fits the occasion. Possibilities can run from a fishing party sack lunch to a formal Mother’s Day dinner.

Table Appointments - These include any item used to set a table:  tablecloth, placemats, dinnerware, glassware, flatware, and centerpiece. Choose table appointments to fit the occasion and carry out the theme. Paper plates, plasticware, and paper napkins may be used for a picnic but they would not be appropriate for a formal dinner. Flatware and dishware must be safe to eat from i.e., no glitter, glue, etc. is to be used on eating surfaces.

Here are some table appointment hints:

• Formal - use candles (not lit), more than three pieces of flatware, china (no stoneware), tablecloth and/or mats are acceptable and cloth napkins.
• Casual, Picnic, Birthday - be creative! Theme can be indoors or outdoors. Use any type of cover (tablecloth, blanket, paper, etc.) and any type of table service. Overall place setting should be an expression of the youth’s creativity; homemade touches are encouraged! It should be evident which theme you have selected.

Table Covering - This is the background for the food and table appointments placed on it. It protects the table and muffles the noise of clanking glassware and dishes. Placemats and/or tablecloths may be used. Sometimes the table is left bare.  Choose a covering which is appropriate for the occasion and the other table appointments. You may match or blend colors and textures in the dishes - or use something quite different for contrast.

Place Setting - Allow at least 20 inches for each person’s dishes. This is called a cover and each cover is set exactly the same. A cover contains the dinnerware and flatware for the meal served.

1. Put the plate, china, pottery paper, glass, etc., in the center of the cover about one inch from the edge of the table.
2. Place the knives and spoons on the right side, the forks (silver, plastic, etc.) on the left about one inch from the plate and one inch from the edge of the table. Turn the cutting edge of the knife towards the plate. If there is more than one piece in each cover, such as one dinner fork and a salad fork or one teaspoon and a soup spoon, place the one that will be used first outside the other.
3. Napkins folded into oblongs are placed next to the forks with the fold to the left so it opens like a book. Decorative and creative folds are encouraged. Placement of the napkin may vary.
4. The first beverage glass is placed about one inch above the tip of the knife. If serving more than one beverage, place additional glass(es) to the right of first glass in order served.
5. If coffee or tea is served, the cup is placed on the saucer and set to the right of the spoon.  Have the handle pointing to the right.
6. Salad, bread and/or dessert plate(s) — or bowl(s) — may be placed at the top of the fork(s).

7. When selecting your cover, include a dish for each course. Placement may vary according to how and when food is served.
   Note: Only the utensils needed are placed on the table.
   
   Centerpiece -The centerpiece should be coordinated with the table appointment and be appropriate for the occasion. It should be colorful and blend with the tablecloth and the dishes; and be fresh and clean looking. Even though a single place setting is set, the centerpiece should be visible to all as if the entire table was set and should not obstruct anyone's view of each other. Simple centerpieces, such as fresh flowers, a plant, or fruit can be used. If candles are used, they should be of the length so that if they were lit, they would be above eyelevel. Centerpiece candles are not to be lit. Points will be deducted for lit candles.

   Menu - When planning a menu, first decide on the main dish. Select appropriate vegetables, appetizer, soup or salad.  add a bread, dessert and beverage, if desired. Use "Real Food" to plan nutritious meals. Breakfast, party, and picnic menus should contain two or three food groups. Other meals should contain five food groups. Participants are encouraged to develop interesting and creative menus. For example, you might name a food to fit your theme. For more information about Real Food, go to https://cdn.realfood.gov/DGA.pdf or visit https://realfood.gov/.

   Write or type your menu on a 4 x 6 card, using a correct menu writing format. Contestants must do their own cards. Note: The use of alcoholic beverages in any menu will disqualify entry.

   Favorite Food – Your favorite food is to be prepared at home and brought to the contest. It can anything from a snack to a entrée, depending on your occasion. If needed to be served warm, there will be a microwave available to heat your food prior to being judged. Your favorite food may be displayed as the whole dish or as one serving. You will dish up one serving to the judge in an attractive manner. Include the recipe, written or typed on a 4 x 6 card, or your favorite food in the table display.

   Attire

   Participant’s attire should correspond with the theme/occasion of their table setting. Participants may come dressed or change in one of the restrooms.

   At the Contest

   Registration & Set Up - Please arrive 15-30 minutes prior to the contest to set up your table (set up is not timed, only time with the judge). You MUST bring a card table for the display.

   When you arrive, check-in at the registration table. You will be assigned a specific area to set up. Areas are grouped by age divisions.

   Only contestants will be allowed in the judging area. After registering, parents and leaders may assist in carrying in articles for display, but 4-H members are to set up the display themselves. No parents, family, or viewers are allowed in the judging area until all contestants have been judged. This is being courteous and respectful to all contestants and judges.

   Participants must have their table setting ready by contest time. Once you have set your table, go to the participant waiting area. A microwave will be available to heat any food prior to being judged.

   Judging & Interview - During judging, you present your table setting and favorite food to the judge. Each contestant will be interviewed by the judge for about five minutes. The judge may ask you questions concerning why you chose this particular theme, choice of menu, food preparation, food handling, nutrition information of your favorite food, etc. You should also demonstrate an understanding of table setting techniques. You should be able to describe the ingredients and preparation required for all menu items, as well as food safety.

   After your interview, return to the waiting area, and be quiet and respectful of the other contestants being judged.

   Public Viewing & Awards - After all contestants have been judged, all tables will be on view for the public. Ribbons are awarded at the end of the contest. Each division winner and the overall winner will receive special awards. 

   After the Contest - The top exhibit in each division will be asked to display their table setting (minus the food) at the Cedar County Fair. 

   Additional Information - If you have questions, call the extension office, (402) 254-6821.

   Writing the Menu

   The menu should be displayed on a 4x6 or larger on your choice of medium (index card, ceramic tile, chalkboard, etc.) printed or typed by the participant. You may decorated and/or prop up the menu.
   1)  (a) List the foods in the order in which they are served.

   (Every menu will not include all the foods listed.)
   Appetizer
   Main Dish
   Starchy Vegetable
   Other Vegetables
   Salad
   Bread
   Dessert
   Beverage

       (b) Group foods served in one course. Use single line spacing between food items and a double line spacing between courses.
   2)  Use capitals at the beginning of all words except articles, conjunctions, and prepositions. Correct spelling is important.
   3)  When an item on the menu has an accompaniment:
        (a) place the main item to the left and the accompaniment to the right,

   Braised Pork Chops                Applesauce

        (b) or you may center the main item and write the accompanying item underneath,

   Braised Pork Chops
   Applesauce

        (c) if more than one accompaniment appears, place one at each side onthe same line,

   Sesame Seed Wafers           Tomato Bouillon           Saltines

        (d) or place both on the same line below.

   Tomato Bouillon
   Sesame Seed Wafers           Saltines

   4)  When a food is commonly prepared in more than one way, avoid confusion by describing the method of cooking, such as:Roast Turkey or French Fried Potatoes.
   5)  List each food with the exception of butter, cream, sugar, or salad dressing, unless it is something special, such as HoneyButter or Poppyseed Dressing.
   6)  List beverages last.
   7)  Plan the spacing and arrangement of the items on the menu so that the written menu is symmetrical.

   Common Errors in Planning Meals

   Preparation and Type of Food
   • No main dish
   • More than one main dish
   • Too many foods prepared in the same way, such as fried foods, creamed food, or foods with sauces
   • Too many starchy foods
   • Same fruit or vegetable more than once
   • Too many high protein foods

   Nutrition
   • Too many foods from one food group
   • Missing food groups
   • Contain a variety of foods not meeting the nutritional needs of those for whom it is planned

   Temperature
   • Too many foods of the same temperature
   • Not enough time allotted for preparation
   • Need to keep hot foods hot and cold foods cold
   • Food not stored at safe temperature (special consideration needed for picnics)

   Flavor
   • All bland flavor
   • Too many strong flavors
   • Repetition of food or flavor
   • No tart or acid-flavor
   • Too many sweet or too many sour foods

   Color
   • Too many foods of same color
   • No contrast or variation
   • Clashing or unpleasant color scheme

   Texture
   • Too many soft foods
   • Too many chewy foods
   • Too many crispy or crunchy foods
   • Lack of variety in texture

   Size
   • Too many mixtures
   • Too many small pieces of the same size and shape
   • Too many similar shapes
   • Lack of variety in shape

   How to Write a Recipe

   Characteristics of a Good Recipe
   1) It should be accurate.
   2) It should be complete.
   3) It should be simple and clear.
   4) It should list all ingredients in the order used.
   5) It should give exact measurements in the easiest unit of measure (i.e., ¼ cup, not 4 Tablespoons).
   6) If possible in space allowed, do not abbreviate.
   7) Use weights for meat, when possible.
   8) Use weight or fluid measure of canned foods (don’t say “one can pineapple,” say “one 12 ounce can of pineapple”).
   9) Use short sentences and clear, simple descriptions of methods.
   10) Give word pictures, if possible (foamy, syrupy, lemon-colored).
   11) Specify pan sizes.
   12) Give 2 tests of doneness, if possible. For example, a thermometer reading and a cold water test for candy. Include baking temperature and baking time.
   13) Give total yield of number of servings, and state serving size.

   Recipe Construction

   Standard Form
   1) The most widely used and easily read form. Excellent for recipes containing many ingredients.
   2) List all ingredients first, including any modifications of the ingredient. For instance, if you recipe requires 1 cup chopped nuts – the nuts should be measured after chopping. However, if the ingredients listed is 1 cup nuts chopped – the nuts are measured first, then chopped.
   3) The method of combining the ingredients follows the listing. It may be stated in paragraph or numbered steps.

   Action Form
   1) Takes more space than the standard form, but is easy to follow.
   2) The narrative description of the “action” of combining ingredients is included with the list of ingredients.
   3) Ingredients are described the same way as the Standard Form.

   Narrative Form
   1) The most difficult to follow. Requires very little space. Suited to simple recipes with few ingredients.
   2) Include the ingredients and amounts with the method in paragraph form.