2016-2017 4-H Food Challenge Here are some very important dates and information regarding the Food Challenge The Medina County 4-H Food Challenge will be on Wednesday, October 29 th -Location to be announced depending on number of teams and location of teams. You will need to give a list of your teams and team members for the County Food Challenge to the Extension Office by October 14 th You can email your list of teams and team members to dgbodenchuk@ag.tamu.edu Age divisions for the Food Challenge are: 3 rd -5 th grade- Junior 6 th -8 th grade-intermediate 9 th -12 th grade-senior There will be four food categories in each age division: Main Dish Fruit & Vegetables Bread & Cereals Nutritious Snacks Teams will be randomly assigned to a category, but assignment will not be announced until orientation the day of the contest. Contest Rules & Guidelines: Teams will need to review the Texas 4-H Food Challenge manual for all of the contest rules and guidelines. -Teams must provide their own supply box of equipment and other items listed on the supply list in the food Challenge Manual. -Please review supply lists attached. There are now 3 different ones based on age division. This Should cut back on the amount of electricity usage at the facility as well as help new teams get started. -Teams may not share supply boxes -Teams will be provided the following items at the contest: -Food ingredients -The recipe ingredient list with nutrition information, the food category and a clue about their recipe -Copy of the food challenge worksheet -Notebook with the printed resources (reference food challenge manual) -Grocery Store Receipts. Contestants are responsible for getting their own eligibility forms attached
Texas A&M AgriLife Extension Service DECLARATION OF ELIGIBILITY FORM This information is requested in accordance with the requirement of the Texas Education Code and in cooperation with the Texas Education Agency and local public school board policies. PARENT/GUARDIAN /COUNTY EXTENSION AGENT - Complete This Section In accordance with 4-H policy, provided by our local Extension office, I respectfully request (check () one): Academic eligibility information only Academic eligibility information and authorization to receive an excused absence from school Signature of Parent/Guardian: Date: 10-29-2016 Name of Activity: Medina County Food Challenge I hereby certify that is a member of 4-H in Medina County and is scheduled to participate in this activity representing 4-H. He/she will be under the supervision of the Texas A&M AgriLife Service faculty or agency s designated volunteer leader. 10-9-2016 Sandra Kunkel Date County Extension Agent PRINCIPAL - Complete This Section Check () one: Check () one: I do certify that the student is academically eligible to participate in the above mentioned extracurricular activity. I do not certify the student because he/she is NOT academically eligible to participate in the above mentioned extracurricular activity. An excused absence will be granted. An excused absence will not be granted. Does not apply. Signed: Date: Principal or Designee Name of School Instructions: 4-H members must bring this completed form with them and turn it in at the contest in order to participate. NO EXCEPTIONS! Schools requiring a copy of this form should copy before returning to student.
2016-2017 District 10 4-H Food Challenge Suggested Questions 1. What are the food groups included in MyPlate? What portion does each group take up? 2. What are the key nutrients you would get from your recipe? Why do you need these nutrients? 3. What are the preparation steps in your recipe and why are they important? 4. What did you learn about food safety in your foods & nutrition project? 5. Tell me about one of the ingredients in your dish and why it is important in your recipe? (Function of Ingredients) 6. What have you learned in your foods project about healthy eating? 7. Give one example of a food from each MyPlate section. 8. Other than MyPlate, what should you consider when planning a meal? 9. What did you learn in your foods and nutrition project that you thought was most important in Community Services, Leadership and Workshops? 10. Give one example of a budgeting strategy that has helped your family stretch food dollars at the grocery store? JUNIOR Supply Box List
Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted: Beverage glass Bowls Dip Size (1) Mixing (2) Serving (1) Calculator Can Opener Cookie sheet Colander Cutting Boards (2) Disposable tasting spoons (no limit) Dry measuring cups (1 set) First aid kit Fork Gloves Grater Hand sanitizer Kitchen shears (1 pair) Kitchen timer Knives (2) Liquid measuring cup Measuring spoons (1 set) Note cards (1 package - no larger than 5 X 7) Paper towels (1 roll) Pencils (no limit) Plastic box or trash bag for dirty equipment Potato masher Potato peeler Sanitizing wipes (1 container) Serving platter Serving utensil Skewers (1 set) Spatula Stirring spoon Storage bags (1 box) Tongs Whisk INTERMEDIATE Supply Box List Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted: Beverage glass Bowls
Dip Size (1) Mixing (2) Serving (1) Calculator Can Opener Cookie sheet Colander Cutting Boards (2) Disposable tasting spoons (no limit) Dry measuring cups (1 set) Electric Skillet Extension cord (Teams should be certain the extension cord is compatible (2-prong/3-prong) with the plugs on their electrical supplies) First aid kit Food thermometer Fork Gloves Grater Non-stick cooking spray Note cards (1 package - no larger than 5 X 7) Paper towels (1 roll) Pancake turner Pencils (no limit) Plastic box or trash bag for dirty equipment Potato masher Potato peeler Sanitizing wipes (1 container) Serving platter Serving utensil Skewers (1 set) Spatula Stirring spoon Storage bags (1 box) Tongs Whisk Hand sanitizer Hot pads (up to 5) Kitchen shears (1 pair) Kitchen timer Knives (2) Liquid measuring cup Measuring spoons (1 set)
SENIOR Supply Box List Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted: beverage glass Bowls Dip Size (1) Mixing (2) Serving (1) Calculator Can Opener Cookie sheet Colander Cutting Boards (2) Disposable tasting spoons (no limit) Dry measuring cups (1 set) Electric Skillet Extension cord (Teams should be certain the extension cord is compatible (2-prong/3-prong) with the plugs on their electrical supplies) First aid kit Food thermometer Fork Gloves Grater Hand sanitizer Hot pads (up to 5) Kitchen shears (1 pair) Kitchen timer Knives (2) Liquid measuring cup
Measuring spoons (1 set) Non-stick cooking spray Note cards (1 package - no larger than 5 X 7) Paper towels (1 roll) Pancake turner Pencils (no limit) Plastic box or trash bag for dirty equipment Pot with lid Potato masher Potato peeler Sanitizing wipes (1 container) Serving platter Serving utensil Skewers (1 set) Skillet with lid Spatula Stirring spoon Storage bags (1 box) Tongs Two single-burner hot plates OR one double- burner plate (electric only!) Whisk