Valley Favorite Foods Day
Valley Favorite Foods Day
Registration Due (mandatory): Friday, December 14, 2018 (no late entries accepted)
When: Saturday, January 5, 2019
Where: Prairie Elementary School, 20981 Dersch Road, Anderson, CA 96007
Theme: "Mom's Favorite Dish"
Coordinated by: Happy Valley 4-H
Age Divisions: Primary 5-8 Junior 9-10 Intermediate 11-13 Senior 14+
9:00 - 9:45 AM - Check-in and set up entries, no late entries
9:30 AM - Judges' orientation
10:00 - 11:00 AM - Judging begins in all categories. All adults are to stay out of the judging area. Each member is to sit by their food entry, serve each judge a sample, and answer any questions. Members with multiple entries should watch for the judges as to which entry is judged first. Members must remain with the entry, if feasible, until all judging is completed for that specific category. Members with multiple entries may not be able to stay with each particular entry When members are dismissed from their final class, they are to go to the Food Quiz area.
Following the completion of all judging the foods will be open for viewing and picture taking.
Exceptions: Members are not to remain with their entries for Edible Centerpieces, Card Table Displays or Decorated Cakes. They go to the Food Quiz area to take part in the fun activities, then head to a waiting area when they are finished.
Food Quizzes: All members are invited to take part in this quiz to see how knowledgeable they are about foods and related subjects. This quiz will be open at 10 AM. Bring a pencil and take the challenge!
11:30 AM - Buffet lunch is served after all judging is complete. Each family attending is asked to bring an additional salad or main dish for 10 people. Extra dishes are important so everyone attending (parents, siblings etc.) will have enough to eat. Members ae also encouraged to use their "Favorite Foods Day" entries for this lunch. Please do not eat your entry until the potluck begins. Everyone will need to bring their own place setting (plates, cups, utensils etc.). Drinks will be provided. During check-in your additional food dish can be kept cold/warm in the kitchen until lunch.
12:00 PM - Awards ceremony (Participants may not leave until the awards ceremony is complete if they wish to receive credit for attendance).
**IN ORDER TO USE THIS EVENT AS A FAIR QUALIFIER, MEMBERS MUST PARTICIPATE BY REGISTERING IN A CATEGORY (OBSERVATION ONLY DOES NOT QUALIFY).**
Event Eligibility: This event is open to all 4-H members. Please check the category rules for entry restrictions.
Recipe Card: A signed copy of the recipe must accompany each entry to the event. Community leader must sign categories 6, 11 & 12. Project leader must sign categories 1, 2, 3, 4, 7 & 14. No signature needed for categories 5, 8, 9, 10 & 13. Recipe card available in the December - January issue of the Tips N' Topic.
Menu Card: Prepare one for each entry except 8 & 13. Type or neatly print on the same menu card or make your own to fit your place setting. Menus must be nutritionally balanced. Circle your entered Favorite Food item. Place the recipe for the entry on the back of the card. Be sure to include your name, project, year in project, club and grade. Bring to the event and set on the table with place setting.
Card Table Displays: Formal and informal will be combined. Please work with members ahead of time on their table settings and displays. Each participant is responsible for setting up his or her own display(s).
Uniforms: Uniforms are acceptable, but not required. Clothing must be neat and clean.
Please note: Adult leaders and parents will NOT be allowed in the competition area until all judging is completed. There will be activities planned for parents in a separate room during the judging period. All Stars, Junior/Teen Leaders and older members will be available to help younger members and answer questions following check-in. Leaders and parents are to help fill out any required paperwork in advance. Allow enough time if you have entries in more than one category.
Food Preparation: Foods may be prepared using any source. No food preparation will be allowed at the event. They must be complete and ready to judge when brought in. All foods must be prepared with fresh ingredients. If presenting hot foods and prepared prior to the event day, properly refrigerate or freeze, then properly warm for presentation. Pack dishes properly - hot dishes stay hot and cold stay cold. Items may be kept in the facility refrigerator or oven upon request. Cream pies are prohibited for health reasons.
1. Main Dish 8. Edible Centerpiece
2. Salad 9. Card Table Display
3. Dessert 10. Primary Member Division
4. Low Fat Foods 11. Breads
5. Decorated Cake 12. Appetizer
6. Market Animal 13. Cookbook
7. Food Preservation 14. Dairy Foods
Categories rules & requirements:
Category 1-4 - Bring one complete place setting for the course being served. This includes: plate(s), napkin, place mat, utensils and beverage glass(es). Members have the option of using paper, glass, pottery, wicker, plastic, etc. The place setting or centerpieces are expected to fit the theme. Be sure to bring an appropriate serving utensil for your food entry to serve the judge. Menu card MUST be nutritionally balanced. Small centerpiece and decorative touches are optional.
Category 5 - Decorated cakes should follow the theme. All cakes will be judged for appearance only. Recipe method is not a consideration. Include a menu card showing use of cake, cake forms may be used.
Category 6 - Any 4-H member enrolled in a Market Animal project (beef, sheep, swine, meat goat, rabbit or poultry) may enter a food item using meat form a their market animal species. A nutritionally balanced menu card and recipe MUST be included along with a complete place setting. The place setting and menu are expected to fit the theme. Participation here DOES meet SDF Contract requirements. Entry in this division must have more than one step in the preparation process. Example: slice of ham (not acceptable) vs. casserole with broccoli, rice and ham (acceptable).
Category 7 - Entrants prepare and serve a dish or bread using the food they have preserved. Bring a complete place setting for the course being served. Include a recipe and menu card.
Category 8 - Create a sculpture from foods like cheese, crackers, vegetables, nuts & fruits and edible flowers. Creations may be on wicker, foam, paper plates, plastic etc. Be sure the theme is followed and at least five fruits and/or vegetables are used. A card giving directions on how the centerpiece was assembled is required.
Category 9 - Decorate a card table to illustrate "Barnyard Fun." No food is to be placed on these tables! Entrants must furnish their own card table, tablecloth or placemat, dishes, and utensils. Entries will be judged on overall appearance, color design and texture coordination. Each display must have a menu card which will state whether it is a breakfast, luncheon, dinner or party.
Category 10 - Primary members should enter their item under the Primary category.
Category 11 - Prepare your bread using the appropriate utensils and dishes for serving. You must include a menu card with your recipe. A place setting for your bread should follow the theme.
Category 12 - Prepare your appetizer using the appropriate utensils and dishes for serving. You must include a menu card with your recipe. A place setting for your appetizer should follow the theme.
Category 13 - You may want your cookbook to be spiral or loose leaf, allowing an addition each year. You may want to staple and make a new one each year. This category is to challenge your imagination and have fun at the same time. The cover, title and index page will be judged on decoration, age appropriateness, how well presented, cleanliness, neatness and the knowledge of the project. Content will be judged on category areas (main dish, salads etc.) which may include recipes prepared in your cooking classes, recipes you've tried or family recipes. Personalized comments on the recipes is part of the judging. The cookbook can be typed or handwritten (black or blue ink).
Category 14 - Bring one complete place setting for the course being served. This includes: plate(s), napkin, placemat, utensils and beverage glass(es). Members have the option of using paper, glass, potter, wicker, plastic etc. The place settings or centerpieces are expected to fit the theme. Be sure to bring an appropriate serving utensil for your food entry to serve the judge. Menu card MUST be nutritionally balanced. Small centerpieces and decorative touches are optional.