Food Show Information

Getting Ready for Food Show Facebook Live Series! 
Recordings will be online in the private 4-H group if someone does not have access to social media please email emily.grant@ag.tamu.edu and she will work to get you a link to the videos. 

September 28th: What to say in your Food Show Presentation!
October 5th: Getting ready for your Food Show Interview!
October 12th: How to serve the perfect portion!

County Food Show: October 20, 2022 @ Gillespie County Extension Office – 38 Business Court

County Food Show Entry Materials Due Online by: October 4, 2022 by 5:00 p.m.

2022 Food Show Recipe Fillable PDF
2022 Food Show Recipe Word Document

Beginners:   *Interview Questions 1-3 Only *Beginners will not be ranked during the County Food Show.  These youth will still be interviewed.  They will receive participation ribbons/prizes for their hard work and to denote completion of their project.

All Participants – We will have a “dress rehearsal” on October 10^th (Time will be announced)  It will not be required to have your dish for the food show.  We will conduct practice interviews and run through food challenge.

County Food Show:         Time is subject to change based on number of entries

Please Arrive by 10:00 a.m. (Dress for the judging is nice)

Judging begins at 10:15 a.m.

Awards Assembly: after all judging is complete

Day of the Contest:

1. Juniors, Intermediates and Seniors will be required to bring their entire dish to the County Contest and will need to serve one serving to the judges.
2. Juniors/Intermediates:  The dish/recipe and serving utensil may be transported on a utility tray but the tray should not be decorated, it is only to be used for transporting the dish.
3. Garnishes must be edible
4. No decorations are allowed
5. No heating trays, chafing dishes, electric appliances or open flame of any kind are allowed.
6. Juniors- Five-minute presentation, two-minute interview
7. Intermediates – Five minutes presentation, two-minute interview by the judges and skills showcase
8. Seniors:  Five minutes for presentation, four minutes for questions from judges, one minute to serve the dish to the judges. They will participate in the skills showcase (3 minutes) and knowledge showcase

SKILL SHOWCASE: Food show contestants will showcase a skill learned in the food and nutrition project area when they bring their dish to be judged. Youth will demonstrate their knowledge of a skill assigned by judges. All materials to demonstrate this skill will be provided and judges will score the skill based on correct procedures, safety, and other pertinent information related to the skill assigned. The skill will be assigned during designated judging time for each contestant and not prior. The skill demonstration will include a time limit which will be announced during participant orientation.

KNOWLEDGE SHOWCASE: Food show contestants will test their knowledge on food preparation, food safety, kitchen safety, and general nutrition knowledge in the quiz section of the food show. Contestants will be given a 10-question quiz which will contain multiple choice and true/false questions. No study materials will be provided; however, contestants should refer to the Texas 4-H Food & Nutrition page ( https://texas4-h.tamu.edu/projects/food-nutrition/ ) for potential resources

If you are unable to attend the County Food Show due to another competition and you do not have competition in your category, you may still be able to compete.  Please contact Shea for more information.

Entries for the District Food Show will be completed on 4-H Connect between October 7 – October 28th .

District Food Show: Wednesday, December 1st, Hill Country Youth Center, Kerrville, TX

(Winners placing first in their category and division in the junior, intermediate, or senior division will advance to District) Rules will be reviewed with these participants after county competition.

Many recipes can be entered in more than one category.  Participants should consult with the website http://www.choosemyplate.gov/ when selecting a recipe category.  All four food categories may use ovens during food preparation.  However, oven time is limited to 75 minutes in all categories.

For the District contest:  At this time, we are still planning on moving forward with the Food Show as planned. We are working on a virtual backup plan if we are not able to have the contest in person in December.

2022 4-H Food Show Theme

Backyard BBQ

Theme Resources:

https://texas4-h.tamu.edu/wp-content/uploads/food_show_theme_resources_23.pdf

Summer isn’t the only time for a Backyard BBQ! Sometimes, a backyard BBQ means you get to enjoy special dishes that you only see at a BBQ. The grill usually comes out and families have started gathering around to experiment with different flavors. Now is the time for you to get creative with flavors and recipes commonly found at a backyard BBQs. You may even want to try out a new piece of kitchen equipment such as a grill plate or indoor grill. Remember, not all backyard BBQ dishes even require a grill! Many Backyard BBQ dish favorites can be prepared on the stovetop, in the oven, in non-cook methods, or using special equipment. Please keep in mind your 75 minute kitchen time at State Roundup when selecting your recipe. ABSOLUTELY NO open flames or outdoor type grills will be allowed at the State Food Show! Remember to keep in mind good nutrition and healthy preparation methods as you select your recipe

2022 -2023 Food Show Categories

Appetizer *** Main Dish *** Side Dish ***   Healthy Dessert

NE

• Appetizer – Traditionally an appetizer is a small dish or food that is eaten prior to the main course. When selecting recipes for this category, contestants should consider foods that are lower in fat, sodium, and calories so as to not ruin one’s appetite.
• Main Dish –The main dish is usually the heaviest, heartiest, and most substantial dish in a meal. In a meal consisting of several courses, the main dish is served during the main course and is the featured dish of the meal. The key ingredient is usually meat or another protein food, but they may contain other foods.
• Side Dishes – Side dishes are foods that are usually served along with a main dish or as accompaniments to the main course. Suggested dishes may include salads, cooked vegetables, cooked fruit, pasta or rice dishes, and/or combination vegetable dishes.
• Healthy Desserts – Healthy can still mean delicious when it comes to desserts. Dishes in this category should be served at the end of the meal or for special occasions. Contestants should modify traditional recipes with healthy substitutions and consider MyPlate and Dietary Guidelines when selecting recipes for this category.

Recipe: When selecting a recipe for county and district competition, please remember:

• Recipes should be written in the standard recipe format using the included Recipe Submission Checklist

as a guide.  The same recipe cannot be entered more than once to the State Food Show

• No alcohol or ingredients containing alcohol may be used. • Keep in mind what ingredients will be available or in season for all levels of competition: county, district, and state. Additionally, please consider if ingredients will be available in local grocery stores where contests are held.