Favorite Foods Revue Manual

Preparing for Favorite Foods Day Contest

ADAPTED FROM: 

“Table Settings You the Designer” by Jayne Decker, Hall County Extension Agent and Julie A. Albrecht, Extension Food Specialist.

REFERENCES:

            Kinder, F, Green, N.R. and Harris, N. 1984. Mail Management, 6^th 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

Favorite Foods Revue…How It Works

The Favorite Foods Revue Contest was developed to help 4-H members learn valuable skills in Table Setting, Planning a Menu, Writing a Recipe, and Food Preparation. Individuals 8-11 years of age as of January 1 of the current year will be in the Junior Division, and individuals 12 and older will be in the Senior Division. Participants need not be enrolled in a specific project. To find out when the local contest is, contact the Extension Office. 

These skills will follow you throughout your life and our hope is for you to share the lifelong skills you learn through 4‑H and the Favorite Foods Contest with others.

This booklet will provide you with the needed information to complete a table setting and enter it in the Favorite Foods Revue in your county. If you should have any questions please contact the Extension Office.

FAVORITE FOODS REVUE STEPS

1. The Theme. The first step in the Favorite Foods Revue is to decide on a theme for your table. Theme possibilities are endless! Will you be planning for a Christmas Dinner with the family or having a Nascar style birthday party with your friends?  Ideas could include birthdays, casual, formal dinners, picnics, Valentine’s Dinner, Western Birthday, Easter Brunch, 4^th of July, and many others.
2. The Menu. Once a theme is chosen, the next step is to plan an appropriate menu that compliments your theme. You may want to ask a parent, grandparent, club leader or other adult to help you with this step. Plan a menu suitable for an indoor or outdoor meal using variety in color, shape, texture, and temperature. The meal should be nutritionally well balanced.
3. Food Selection is the 3rd step. From your menu, you must choose one menu item and prepare your “favorite food”. Prepare (at home) one of the foods from the menu and bring it to the contest. The prepared food may be any food (dessert, main course, side, etc.), but keep in mind the food will be consumed and should be kept warm/cold if needed. Recipe may be from a project manual, a cookbook, magazine, a family recipe or any other source. You can even create your own dish. At the contest, you will display your prepared food. The food should be displayed as one serving. You will need the recipe for the menu item chosen. 
4. The Table Setting. Once you have a “plan” for the above three steps, you are now ready to prepare for the final step before the contest, setting the table. This should include a table (portable, like a card table).  The exhibit should include the following:
5. Two posters (8 ½” x 11”) or recipe cards (4” x 6”) one listing the recipe of the prepared food, and the other showing the occasion and menu (written in menu format)
6. One place setting for the menu featured. Use table appointments—dishes, silverware, napkins, etc. appropriate for the planned occasion. For example, an outdoor cooking menu may have a table setting of paper plates and a fancy meal may use china and silver.
7. A centerpiece appropriate for the planned occasion. A fresh flower centerpiece may be used if the flowers have been arranged by the 4-H member. Silk or other types of centerpieces may be used. No lit candles allowed at the contest.
8. One serving of the prepared food in or on an appropriate dish.
9. Table covering, as appropriate for the occasion (tablecloth, placemats, etc.)

Table Settings – You’re the Designer

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 and attractive table setting makes any meal more enjoyable. Can you set such a table? Let’s learn how.

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 may be left in the kitchen and served later. The way to set your table depends upon the way the meal is to be served.

Table appointments include any item used to set a table. Tablecloth, placemats, dinnerware, glassware, flatware, serving dishes and the centerpiece are table appointments. Choose table appointments to fit the occasion. Paper plates, plasticware, and paper napkins may be used for a picnic but they would not be appropriate for a formal dinner.

ON YOUR MARK – Wash your hands before handling any dishes. Determine how many will be served and what table appointments will be needed for the meal. A tray may be helpful to bring things to the table or to clear things from the table.

GET SET! – The table covering is the background for the food and table appointments placed on it. It protects the table and makes for less noise. Placemats or tablecloths may be used. Sometimes the table is left bare. Be sure that the covering or table is clean.

GO! – Allow at least 20 inches of space for each person’s dishes. This is called a “cover” and each cover is set exactly the same. A cover contains only the dinnerware and flatware for the meal served. Choose a cover that 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.

• Put the plate in the center of the cover about 1 inch from the edge of the table.
• Place the knives and spoons on the right side, the forks on the left about 1 inch from the plate and 1 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, which one will be used first and place it outside the other one.
• The napkins are usually folded into oblongs, and placed next to the forks. The fold of the oblong should be to the left so it opens like a book.
• The beverage glass is placed about 1 inch above the tip of the knife.
• If coffee or tea is served, the cup is placed on the saucer and set to the right of the spoon 1 inch from the edge of the table. Have the handle pointing to the right.
• Salad and dessert bowls may be placed left of the forks and napkin or at the tip of the fork.

SERVING PIECES

1. Place the main dish in front of the family head. If it is hot, it will need a table protector or trivet underneath.
2. Foods that are used together should be placed together, such as potatoes ad gravy, bread and butter.
3. Serving spoons should be placed on the table beside the food bowls rather than in them until you begin serving the food.

CENTERPIECE

The centerpiece should be coordinated with other table appointments and be appropriate for the occasion. If a centerpiece is used, it should not obstruct anyone’s view. When candles are used, they should be lit with the flame above eye level. Lit candles are not allowed at the contest.

MEAL PLANNING

When planning a menu to complement your theme, first decide on the main dish. Select appropriate vegetables, appetizer, soup or salad. Add a bread, dessert and beverage, if desired. Use the New Pyramid to help plan nutritious meals. Breakfast, party and picnic menus should contain at least three food groups. Other meals should contain five food groups. NOTE: The use of alcoholic beverages in any menu will disqualify your table setting.

To plan menus for a whole day, plan the largest meal first. Plan the other meals next and include between meal snacks last. See mypyramid.gov to help plan nutritious meals.

A well-planned menu should:

• Conserve energy; human and mechanical.
• Consider the time required for the main course and total preparation time.
• Contain a variety of foods to meet the nutritional needs of those for whom it is planned.
• Be attractive, with a variety of colors, textures, shapes, sizes and flavors.
• Be suitable for the meal.
• Be readily prepared and easily served with equipment on hand.
• Show wise use of money and time.
• Utilize food in season, convenience and ready-to-serve foods.
• Incorporate proper food handling practices.

COMMON ERRORS IN PLANNING MEALS

GUIDELINES FOR WRITING THE MENU

1. The menu should be displayed on a 4 inch x 6 inch card or larger, your choice of medium (index card, ceramic tile, chalkboard, etc.) and printed or typed by the participant. You may decorate and/or prop up the menu. 
2. List the foods in the order in which they are served. Every menu will not include all the categories of foods listed.

Appetizer
Main Dish 
Starchy vegetable
Other vegetable(s), fruit(s) or side dishes
Salad
Bread
Dessert
Beverage

3. Use capitals for all words except articles, conjunctions, and prepositions. Correct spelling is important.
4. When an item on the menu has an accompaniment; place the main item to the left and the accompaniment to the right (A), or center the main item and write the accompanying item underneath (B). If more than one accompaniment appears, place one at each side on the same line (C), or place both on the same line below (D).

5. 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.”

6. List each food with the exception of butter, cream, sugar or salad dressing, unless it is something special, such as “Honey Butter,” or “Poppyseed Dressing.”

7. List the beverage(s) last.

8. Plan the spacing and arrangement of the items on the menu so that the written menu is symmetrical.

9. Consider creativeness when choosing names of menu items (except for formal menus). Formal menus should use original names of items. Example: use “Patriotic Punch” for a Fourth of July theme and “Cherry Punch” for a formal theme.

Guidelines for Writing a Recipe

Many food entries for fairs call for the exhibitors to include the recipe used. The format used for writing the recipe is also considered in the judging. Guidelines for writing the recipe follow.

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 the space allowed, do not abbreviate.
7. Use weights for meat, when possible.
8. Use weight of 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 for 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

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 your 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.

EXAMPLE OF A RECIPE WRITTEN IN THE STANDARD FORM

 Preheat waffle iron. Sift dry ingredients; stir in combined egg yolk, milk and shortening. Fold in egg whites. Bake in hot waffle iron. Makes 8.

OR

1. Preheat waffle iron.
2. Sift dry ingredients into bowl.
3. Combine egg yolks, milk and shortening.
4. Stir into dry ingredients.
5. Fold in beaten egg whites.

6. Bake in hot waffle iron.

   Makes 8 waffles.

   RECIPE CONSTRUCTION/ACTION FORM

   1. Takes more space than the standard form, but it 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.

EXAMPLE OF A RECIPE WRITTEN IN THE ACTION FORM

 WAFFLES

            Preheat waffle iron

            Measure and sift together into mixing bowl:

                        1 ¾ cups sifted enriched flour

                        3 teaspoons baking powder

                        ½ teaspoon salt

            Mix together:

                        2 beaten egg yolks

                        1 ¼ cups milk

                        ½ cup melted shortening

            Stir liquid ingredients into dry ingredients.

            Fold in 2 beaten egg whites.

            Bake in hot waffle iron.

            Makes 8 waffles.

RECIPE CONSTRUCTION/DESCRIPTIVE FORM

 1. Requires more space than other forms. Very easy to read and follow.

2. Ingredients, amounts, and missing directions are listed in 3 separate columns.             

Each step in mixing is a separate paragraph.

Ingredients are described the same way as in the Standard Form.

EXAMPLE OF A RECIPE WRITTEN IN THE DESCRIPTIVE FORM

WAFFLES

8 waffles

Flour, enriched, sifted                         1 ¾ cups                      Pre-heat waffle iron

Baking powder, double-acting           3 teaspoons                Sift dry ingredients into bowl

Salt                                                      ½ teaspoon                 Combine egg yolks, milk, and shortening

Egg, separated                                    2                                  Stir liquid ingredients into dry ingredients

Milk                                                     1 ¼ cup                        Fold in egg whites which have been beaten

                                                                                                stiff but not dry

Shortening, melted                                                                 Bake in hot waffle iron

PLANNING FOR FOOD REVUE SUMMARY

1. Choose the THEME or OCCASION first

2. Write the MENU on a 4” x 6” card or 8 ½” x 11” poster

   A. Does the food fit the theme?

   B. Does the menu have variety for meal-appeal?

• Colors (green, red, yellow, brown, white)
• Flavors (sweet, sour, bland, spicy)
• Textures (crisp, soft, crunchy, chewy)
• Temperatures (hot, cold, warm, cool)
• Shapes, Sizes (small, large, round, square)
• Preparation Methods (boil, broil, fry, roast, raw)

C. What nutrients does the meal provide?

D. How are the nutrients provided used by the body?

E. Approximately how much would the menu cost to prepare if serving four people?

F. Are foods easy to prepare?

G. Does the menu include foods from each of the food groups on the New Pyramid? Choose at least one food from each food group.

• Whole grain breads and cereals
• Vegetables
• Fruits
• Milk and other dairy foods
• Meat, eggs, beans and other lean protein sources

3. Write the RECIPE for one food item from the menu on a 4” x 6” card or 8 ½” x 11” poster
   1. Where did you get the recipe?
   2. Have you changed the recipe? If yes, how?
4. PREPARE and BRING the food item
   1. How did you prepare the food?
   2. Why did you choose this food?
   3. How often have you prepared it?
   4. How does this food fit your ability and interests?
   5. Does the food look good?
5. SET THE TABLE (table covering, napkins, dishes, silverware, centerpiece)
   1. Is the table setting attractive?
   2. Is it appropriate to the casualness or formality of the menu?
6. Is it correctly arranged?

Know your TIME SCHEDULE

a. Would it take a long time to prepare this menu? Why or why not?

b. In what order would foods be prepared? Why?

c. Which menu items can be made ahead?

d. Which item would take the longest?

e. About how much time would it take to prepare your meal?

f. How might you reduce time in preparing your meal?

g. Do you have all of the equipment needed to prepare this meal?

CONTEST INFORMATION

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 the day of the contest. Parents/grandparents 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. The food, menu and the table settings are all of equal importance in the judging.

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 talking 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 (jumay have.

INTERVIEW JUDGING

Interview judging will be used to evaluate each exhibit. 

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?