Favorite Food Revue and Cookoff Contest | Nebraska Extension in Knox County | Nebraska Extension

FOOD REVUE CONTEST

The 4-H Food Revue Contest is open to all 4-H members ages 8-18 on December 31 of the previous year. Participants need not be enrolled in a specific project to exhibit. By participating in the Food Revue, the 4-H member learns how to:

Properly set a table
Plan nutritious meals
Express originality and creativity in choosing a theme
Express knowledge of food, nutrition, and food safety

WHAT DO I NEED TO PARTICIPATE?

First, pick out a Theme for your display (holiday, birthday, anniversary, season, family dinner, etc.).
Second, plan a Menu to go along with your theme. Put your menu for the meal featuring the food item on an 8 ½ inch x 11 inch poster. The menu should be well balanced nutritionally. Try to include a variety in color, shape, texture, temperature, and method of preparation in your meal.
Third, select and prepare a favorite Food from your menu to go along with your display theme. Bring the food plus the recipe on an 8 ½“ x 11" poster.
Fourth, plan a Table Setting for the menu you have selected. Bring along a table setting for 1 person. Include table covering appropriate for the occasion (i.e. tablecloth, placemats), centerpiece (appropriate with the theme), dishes, glassware, silverware, napkins etc.

JUDGING AND INTERVIEW: During the judging, you will present your table and food to the judge. Each participant will be interviewed by the judge. The judge may ask you questions concerning why you chose this particular theme, choice of menu, food preparation, food handling, nutritional information, etc. You should also demonstrate an understanding of table setting techniques. You should be able to describe the ingredients & preparation required for all menu items, as well as food safety. The judge may taste your food.

If your recipe lends itself to be shared, we encourage you to participate in the public sample line following the contest. Contestants share sample-sized portions of their food for others to try and answer questions about their exhibit. Please think out how you will serve your samples, small plates and napkins will be provided for those tasting.

Participants are encouraged to display their table at the fair. The table must be set up during entry day (Wednesday, August 6) from 4-8 p.m., and may be taken down on Sunday during release of exhibits.

Food Revue and Cook-Off dishes must be different dishes.

Scoresheets and resources can be found at https://go.unl.edu/knoxcountyprefaircontests.

TROPHIES will be awarded to the winner in each division.

CLASSES (**Denotes NOT State Fair Eligible)

PREMIUMS: Purple, $5.00; Blue, $4.00; Red, $3.00; White, $2.00

**B120901         Novice Division: Age 8-10 on December 31 of previous year
**B120902         Junior Division: Age 11-13 on December 31 of previous year
**B120903         Senior Division: Age 14 & over on December 31 of previous year

COOK-OFF CONTEST

This contest is open to all 4-H members ages 8-18 as of December 31 of the previous year. The contest is divided into three age divisions: Novice, Junior, and Senior. Each entry must include at least one (1) pound of beef, pork, or poultry per four servings. (Example: recipe serving 6 people must have 1 ½ pounds of beef, pork or poultry.)

Contestants will prepare their exhibit at home and bring it ready to serve. Think about the eye appeal of the entire recipe and bring the entire recipe, menu, and a plate to serve sample to the judge.

Food Revue and Cook-Off dishes must be different dishes.

Exhibits should come from one of the following areas:

Main Dish Entree (meat only seasoned with spices or sauces)
Casserole Dish Entree (dish made with meat and vegetables, potatoes, pasta, sauces, or any combination of those listed)
Cold Dish (example: sandwiches, salads, etc.)
Entree Cooked on Open Grill (gas or charcoal)

Exhibits may be left wrapped to keep in heat or cold until time of judging. The beef, pork, and poultry dishes will be judged as follows:

Preparation – 20 points
Recipe & Menu – 20 points
Flavor & Aroma - 30 points
Appearance - 30 points