Food Fiesta, Creative Arts & Skills Day
Food Fiesta, Creative Arts & Skills Day Registration
Food Fiesta, Creative Arts & Skills Day
INFORMATION ABOUT FOOD FIESTA, CREATIVE ARTS & SKILLS DAY
WHO CAN PARTICIPATE?
All 4-H members, including primary members enrolled in 4-H, may enter in the following projects:archery, arts & crafts, beading, bowling, cake decorating, baking & bread making, cupcake decorating, yoga, farm mechanics, food & nutrition (cooking), flower arranging, photography, leather craft, quilting, roping, scrapbooking, sewing, sport shooting, small engines, and woodworking. Any 4-H member, enrolled in a project other than animals (ABA), is welcome to participate. Your project must be made within the current 4-H year.
WHAT/HOW DO I PREPARE?
Choose a category to participate in. You may enter in 2 categories. Only one of those categories can be a food category. The following categories are:
- TRADITIONAL TABLE DISPLAY FOOD ENTRY
ANYONE CAN PARTICIPATE IN THIS CATEGORY. Food entrants prepare a food dish for evaluating. The dish prepared should serve at least 6 people. The evaluator will taste your food entry at time of evaluating. The recipe/food dish must be entered into one of the following categories: bread, salad, main dish, dessert, and other. You will also create a place setting for this food entry. You will create a nutritionally balanced menu but only prepare your featured dish.
RULES FOR TRADITIONAL TABLE DISPLAY FOOD ENTRY
Display the following:
- Select one recipe from any source:
- The recipe does not have to be a recipe in your project book, but it must be entered into one of these categories: BREAD, SALAD, MAIN DISH, DESSERT, AND OTHER.
- The recipe should not be prepared exclusively from commercial mixes.
- Plan a balanced menu (including foods from each of the five food groups) which features the dish you have prepared. Consider color, flavor and texture when planning the menu. The recipe for the dish and the type of menu needs to be entered online. The menu could be a breakfast, lunch, dinner, picnic or special occasion. For example: If entering a dessert, you would have a balanced menu listing your dish as the dessert. Show us that you know how to plan a well-balanced meal. Your “meal” listed on your menu card must include your item and be a complete, balanced meal.
- You will be asked to set one place setting. Prepare the place setting for the entire meal, even though you may only be serving soup or a dessert. It is best if you bring your own utensils, serving fork or spoon. Be prepared to serve a sample of your dish to the evaluators. Do not serve the food until the evaluators reach you. The member should be prepared to answer questions about making the dish, their menu selection and the nutritional balance of their meal. Facilities will be available for you to heat your dish.
- A monitor will call you in time to set the place setting and to bring out your food and menu card. You will set up your display in a designated area. The display will include the place setting for one person (using your silverware or the tableware provided), the prepared food item in an appropriate serving dish and your display card listing the recipe and menu.
o COMMODITY CATEGORY (FOR FOOD ENTRIES ONLY)
If your food recipe is made with any of the following, you can enter your dish in this additional special "commodity" category that are items that Glenn County is known for; Rice, Almonds, Beef, Walnuts, Olives, Dairy, Oranges or Honey. Please indicate on the entry form the commodity that is used in your recipe. Your name card will receive a special sticker indicating that you wish to participate. A special table will be set up for those wishing to compete in this category. After you are evaluated, please take your dish to this area. Special prizes will be awarded to the winners! You may only enter in one commodity category. Sorry, but primary members cannot enter this category.
- TRADITIONAL TABLE DISPLAY ANY OTHER (ABA) ENTRY
Any other (ABA) table setting entrant can bring a full table display utilizing their 4-H project as a centerpiece, which must have been constructed during the current club year. You will create a menu that goes along with the event or theme you are decorating your place setting with, coordinating with your centerpiece. (No food entry necessary). You will follow the same table setting guidelines as the food entry. If you are entering your cake for cake decorating project only, you will enter in this category.
RULES FOR A TRADITIONAL TABLE DISPLAY AND ANY OTHER (ABA) ENTRY
Display the following:
- A display card listing the theme of the table. For example: Birthday Party, Valentine's Day, etc., or any other theme of your choice. (Display card enclosed.)
- A place setting for one person. Bring your own dishes, flatware, tablecloth and/or mat, napkin, glasses, etc., for the place setting.
- The project exhibit: decorated cake, arts & crafts project, woodworking piece or mini-garden, etc., will serve as project entry for your table setting. It must be something that was made during the current club year & in your project. If you are using a tablecloth or runner, you must fold the item to fit in the space allowed.
- A menu should be included listing foods appropriate for the theme and occasion. The menu needs to be nutritionally balanced.
- DISPLAY BOARD ENTRY
Display board entrants choose an item/topic they have made, created or learned in an ABA 4-H project as an exhibit, then a display board would be created describing or explaining your exhibit you made. (No food entry necessary.) Example: For a sewing project you would create a display board with step by step instructions on how to make the project you created at a sewing meeting. You would not have to do a table setting or menu card for the display board entry.
- DEMONSTRATION ENTRY
Demonstration entrants choose an item/topic they have made, created or learned in an ABA 4-H project as an exhibit. You then do a demonstration style presentation showing the evaluators how you prepared your exhibit. Example: For a leather craft project you would actually show the evaluators how you stamped your design onto the piece of leather. You would not have to do a table setting or menu card for the demonstration entry.
All entries will have a 20”-24” space on a table to place your table setting, display board, or demonstration materials on. You will not be allowed to bring any table setting guidelines or diagrams into the evaluating area. Make sure you practice at home and are ready to set up your table without any assistance.
HOW ARE YOU EVALUATED?
Look for evaluation criteria under specific rules for each category. Generally, for foods entries, the food is evaluated for its balanced menu, quality, flavor and eye appeal. The table settings are evaluated for correct arrangement. In all cases, the exhibitors are evaluated for his/her knowledge about the display/food exhibited. For all other entries: color, design and aesthetic elements are evaluated. This is a showmanship event, be prepared to explain your entry.
Please note: members will serve the evaluators a sample of the food they prepared, if you entered in the food category.
Junior, Intermediate, and Senior Members
A medal will be awarded to each participant. Gold medals will be awarded to outstanding entries scoring 85 points or above. Silver medals will be awarded to those with scores of 84.99 or below. All primary members will receive a participation award.
HOW DO I ENTER?
Go To: http://ucanr.edu/survey/survey.cfm?surveynumber=26222 (Survey Link). Fill out the online entry form by Monday, January 28, 2019. Again this year, we will print out your recipe card and give to you the day of the event.
INFORMATION TO HAVE READY FOR REGISTRATION
For the registration survey have your name, email address, club name, division, category (type of display), and class (4-H project name). Food entries will need additional category (bread, etc.), table theme, type of menu (breakfast, etc.), recipe with instructions and commodity type if entering commodity evaluating. If your recipe is too long, please email complete recipe to the Cooperative Extension Office at email@example.com.