Rules & Guidelines 2020-2021 - Texas A&M AgriLife
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2020-2021
Rules & Guidelines
The members of Texas A&M AgriLife will provide equal opportunities in programs
and activities, education, and employment to all persons regardless of race, color, sex,
religion, national origin, age, disability, genetic information, veteran status, sexual
orientation or gender identity and will strive to achieve full and equal
employment opportunity throughout Texas A&M AgriLife.
The Texas 4-H Food Challenge
More than 100,000 youth participate in the 4-H Food & Nutrition Project, learning how to
prepare nutritious and safe meals and snacks and adopt behaviors that can help reduce their risk
for chronic disease. This contest challenges teams of 4-H members to create a dish using only
a predetermined set of ingredients. From these ingredients, team members must identify and
prepare the dish, then make a presentation about it to the judges.
OBJECTIVES
• Provide opportunities for participants to exhibit their knowledge and skill when preparing
and presenting a dish
• Provide opportunities for participants to learn from other team members
• Promote teamwork
• Give participants opportunities for public speaking
• Provide leadership opportunities
NEW
This symbol denotes a new or modified rule for 2020-2021. Read closely!
REALIGNED CATEGORIES FOR 2020-2021
Food Categories & Preparation. Teams will be randomly assigned to a category,
which will not be announced until the day of the contest. There will be four food
categories in each age division:
• APPETIZER
• MAIN DISH
• SIDE DISH
• HEALTHY DESSERT
Updated July 2020
2PARTICIPANT RULES for STATE FOOD CHALLENGE CONTEST
Special Note. The rules in this guide are for the Texas 4-H Food Show STATE competition held in conjunction
with Texas 4-H Roundup. Please refer to county and district guidelines for information on those contests
1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Development
county program and actively participating in the Food and Nutrition project.
4-H members are not eligible to enter the 4-H Food Challenge if they previously were a part of a team that
placed first in the Final Food Challenge. Additionally, 4-H Food Challenge Team members who participate
in Texas 4-H Roundup and then go on to compete in a designated National contest are ineligible to compete
again at Texas 4-H Roundup and any National 4-H Contest associated with that specific contest.
2. Age. Age divisions are determined by a participant’s age/grade as of August 31 of the current 4-H year. See
the Texas 4-H Rules and Guidelines for specific age requirements.
Senior Division: Grades 9-12
3. Teams per district. Each district may advance four teams to compete in the state contest (the first-place team
in each category at the district contest). Teams advancing to state will not automatically be assigned to the
same category as they were at district.
4. Members per team. Each team will have at least three and a maximum of four members. Teams may not
include members in different age divisions.
5. Substitution of team members. See current rules in the Texas 4-H Roundup Rules and Guidelines.
6. Registration and entry fee. Each team will be required to register using the standard Texas 4-H Roundup
registration process and pay all registration fees associated with Texas 4-H Roundup.
NEW
7. Food Categories & Preparation. There will be four food categories in each age division: Appetizer, Main
Dish, Side Dish, and Healthy Dessert. Teams will be randomly assigned to a category, which will not be
announced until the day of the contest.
Preparation: Each team will create an entire dish/recipe (not a full meal) using the provided key ingredient
and grocery store items. Dishes/recipes created should include two or more servings. Teams should present
the entire dish/ recipe to the judges and communicate during their presentation what an individual serving
size should be. Teams will be responsible for determining the number of servings their dish provides. Teams
should not create side or multiple dishes with their ingredients/grocery store items
8. Attire. Each team will have the option of wearing coordinated clothing or aprons. Each team member is
required to wear closed toe shoes and a hair restraint.
9. Resource materials provided at contest. Resource materials will be provided for each team at the contest.
These include MyPlate Mini-Poster, Fight Bac - Fight Food Borne Bacteria Brochure, Know Your Nutrients,
and Food Safety Fact Sheet. Optional resources will include the Food Challenge Worksheet, and copies of
3 Updated July 2020grocery receipts/purchase prices for age groups calculating costs. No other resource materials will be allowed.
Teams may not use their personal copies of the resources during the contest.
10. Supply box. Each team must supply their own equipment for the challenge. Teams may bring only the
supplies listed in the supply box section. Supply boxes may be checked by contest officials as teams check
in for the contest using a standard or randomized process. Any extra equipment will be removed from the
team’s supply box.
NEW
Pantry Ingredients – Each team may include in their equipment box the following “pantry” ingredients
which they may use when preparing their dish if desired. There is no requirement to use these items, nor is it
mandatory that teams include these in their supply box.
• Salt
• Pepper
• Oil (16 oz)
• 1 jar chicken bouillon
• 1 medium onion
• 2 (14 oz) cans vegetables and/or fruit - team choice
• Rice (white or brown) or pasta (16 oz) –team choice
11. Awards. State awards will be determined by the committee and are based on sponsorships.
12. Final Food Challenge. At Texas 4-H Roundup, the first-place team in each category will compete in a “Final
Food Challenge,” scheduled to be held on the same day of the contest. Teams competing in the Final Food
Challenge may be provided with a facility to wash their supplies in preparation for the Final Challenge. Only
teams advancing to the Final Challenge will walk the stage for awards at the nightly Texas 4-H Roundup
Assembly.
NEW
During the Final Challenge at Texas 4-H Roundup, teams will only be allowed to use items from the “grocery
store.” Pantry items in the equipment box will need to be removed prior to the Final Food Challenge.
13. Participants with disabilities. Any competitor who requires auxiliary aids or special accommodations must
contact the County Office or District Extension Office at least two weeks before the competition.
Updated July 2020
414. Suggested contest schedule for state 4-H Food Challenge (with four heats).*
8:00 am Key:
8:10 am Round 1 Box Check in
8:20 am Contest Orientation
8:30 am Cooking/preparation
8:40 am Team Presentations
8:50 am Round 2
9:00 am
9:10 am
9:20 am Team Transition
9:30 am Time Round 3
9:40 am
Team
9:50 am
Presentations
10:00 am Team Transition
10:10 am Time Round 4
10:20 am
Team
10:30 am
Presentations
10:40 am Team Transition
10:50 am Time
11:00 am
Team
11:10 am
Presentations
11:20 am Team Transition
11:30 am Time
11:40 am
Team
11:50 am
Presentations
12:00 pm
*The state contest schedule provided above is tentative and may be altered by the state contest committee based
upon the number of participants and facilities. It was developed to cut down on wait time of participants.
5 Updated July 2020SUPPLY BOX
Each team will bring an equipment box containing only one each of the following items,
unless a different quantity is noted:
Beverage glass Measuring spoons (1 set)
Bowls Non-stick cooking spray
Dip Size (1)
Note cards (1 package - no larger than 5 X 7)
Mixing (2)
Serving (1) Paper towels (1 roll)
Calculator Pancake turner
Can Opener Pencils (no limit)
Cookie sheet Plastic box and trash bag for dirty equipment
Colander Pot with lid
Cutting Boards (3) Potato masher
Disposable tasting spoons (no limit) Potato peeler
Dry measuring cups (1 set) Sanitizing wipes (1 container)
or bleach solution spray
Electric Skillet
*recipes available at: https://agrilifetoday.tamu.
Extension cord edu/2020/03/25/texas-am-experts-offer-covid-19-clean-
(Teams should be certain the extension cord is ing-disinfection-guidelines/
compatible (2-prong/3-prong) with the plugs on
Serving platter or plate
their electrical supplies) NEW
First aid kit
Serving utensil Pantry Items
Skewers (1 set) Salt
Food thermometer
Skillet with lid Pepper
Fork
Spatulas (2) Oil (16 oz)
Gloves
Stirring spoon 1 jar chicken bouillon
Grater
Storage bags (1 box) 1 medium onion
Hand sanitizer
Tongs 2 (14 oz) cans
Hot pads (up to 5)
vegetables and/or fruit
Two single-burner hot plates
Kitchen shears (1 pair) (team choice)
or
Kitchen timer One double- burner plate Rice (white or brown)
(electric only!) or pasta (16 oz)
Knives (4)
(team choice)
Whisk
Liquid measuring cup (2 cup size)
Gadget of the Year:
Teams may have the following kitchen gadget in their box for the 2020-21 Contest Year:
Spiralizer (manual only)
Updated July 2020
6TEXAS 4-H FOOD CHALLENGE
RULES OF PLAY
1. General guidelines, resources and instructions will be provided prior
to the start of the contest to assist teams.
2. No electronic devices or jewelry (except for medically required) is
allowed in contest. This includes cell phones, smart watches, or other
communication devices.
3. Each team will be directed to a cooking/preparation station.
Contest categories will be revealed at the preparation station.
NEW
4. Each team will receive an information sheet with their contest category and “key” ingredient for that category
(no ingredient amounts, recipe, or instructions will be provided at the station). The “key” ingredient will be
representative of one of the following categories: Appetizer, Main Dish, Side Dish, Healthy Dessert.
Teams will have access to a “grocery store” of additional ingredients which can be “purchased” and combined
with the team’s “key” ingredient to create an original recipe/dish during the contest. The “grocery store” will
include items commonly found in grocery stores such as produce, canned goods, crackers, dairy products,
etc.
Teams must “purchase” at least two additional items from the “grocery store”. Teams will receive a pricing
sheet for “grocery store” items at their station. “Grocery Store” items will be “purchased” using a pricing
system and “contest currency.” This will enable teams to analyze the cost of their entire dish and individual
serving. The currency system will be explained prior to the contest. Teams may not exceed the provided
“contest currency” or trade “currency” or grocery store items with other teams. Teams will be provided a
set dollar amount to “spend” at the store; each item in the store will be priced and teams must calculate cost
according to total spent.
5. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area.
6. Electrical: Teams should be prepared to only plug in one piece of equipment at a time to reduce the risk of
electrical malfunction. Contest officials will announce if this is necessary during participant orientation.
7. Preparation:
Each team will create an entire dish/recipe (not a full meal) using the provided key ingredient and grocery
store items. Dishes/recipes created should include two or more servings. Teams should present the entire
dish/recipe to the judges and communicate during their presentation what an individual serving size should
be. Teams will be responsible for determining the number of servings their dish provides. Teams should not
create side or multiple dishes with their ingredients/grocery store items.
a. Teams are challenged to be creative and develop an original recipe with the ingredients provided.
b. Teams will determine the exact amount of each ingredient used based on their original recipe.
c. The key ingredient and/or grocery store ingredients selected should be used to garnish the dish.
7 Updated July 2020d. Note cards may be used to write down the recipe that the team creates, along with notes related to
nutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps,
cooking time, temperature, etc.
NEW
8. Food and Equipment Safety: A safe and sanitary working environment must be maintained during the
contest. Each station will have food and kitchen safety resources. Teams should follow the steps listed to
ensure proper food and equipment safety is followed. Judges will be scoring teams on food and equipment
safety during the preparation phase of the contest. Teams should also discuss safety steps used during the
presentation phase of the contest.
Gloves: Gloves do not have to be worn throughout the contest; however, proper hand sanitizing techniques
will be required and expected throughout the contest. If the participants decide to wear gloves, they must
be changed between handling raw meats/seafood; handling cooked items; and ready to eat items or raw
vegetables to prevent cross contamination. Hand sanitizer should be used during the preparation phase of
the contest to further prevent cross contamination.
Hair Restraint: Each team member must wear a hat, hair net and/or other type of hair restraint during the
food preparation part of the competition. Examples of acceptable hair restraints include hairnets, bandana
with hair completed pulled back, Chef hat with hair restrained inside, or cap with hair completely tucked
inside.
9. Nutrition: Each station will have a variety of nutrition resources/references. Each team should highlight key
nutrients in their dish and their functions during their presentation.
10. Cost analysis: Price(s) of the key ingredient and grocery store items will be provided to teams. Teams will
calculate the price of the dish based on the amount of ingredients used. Teams should calculate the cost of
the total recipe, as well as the price per serving. Teams will determine the number of servings for their recipe.
11. Presentation: Following the preparation phase of the contest, each team will give a 5-minute presentation to
a panel of judges. A majority of team members should participate in the presentation.
To earn maximum points, teams must use the 5 minute presentation to address the following areas of the
presentation scorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, Safety Concerns,
and Serving Size.
At the end of 5 minutes, time will be called – additional time will not be allowed. Judges will be allowed 3
minutes to ask questions. Judges will not ask questions related to what teams should have covered during
the presentation. Judges questions will be related to general nutrition, health, chronic disease prevention or
others relevant to food and nutrition.
Please note: Once the 40 minutes of preparation time expires, team members may no longer communicate with
each other. Team members may study their notes individually.
12. Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minute
preparation allotment.
13. Finished Dishes: Finished dishes MAY NOT leave the preparation/judging areas. Dishes must be discarded
after teams complete the judging process to ensure teams in following heats do not see what ingredients are
available to gain an advantage.
Updated July 2020
8PARTICIPANT ORIENTATION
Note: The rules in this guide are for the Texas 4-H Food Show STATE competition held in conjunction with Texas
4-H Roundup. Please refer to county and district guidelines for information on those contests.
1. Welcome to the 4-H Food Challenge!
2. No electronic devices or jewelry (except for medically required) is allowed in contest. This includes cell
phones, smart watches, or other communication devices.
3. Each team will be directed to a cooking/preparation station.
4. Each team will receive an information sheet with their contest category and “key” ingredient for that category
(no ingredient amounts, recipe, or instructions will be provided at the station). The “key” ingredient will
be representative of one of the following categories: Appetizer, Main Dish, Side Dish, or Healthy Desserts.
Key ingredient examples: Appetizer (chickpeas), Main Dish (fish), Side Dish (fennel), or Healthy Dessert
(Apples).
Teams will have access to a “grocery store” of additional ingredients which should be combined with the
team’s “key” ingredient to create an original recipe/dish during the contest. Grocery store items will include
items commonly found in grocery stores and/or home pantries, including items such as produce, seasonings,
oils, etc.
Teams must use at least two additional items from the grocery store. Teams will also receive a pricing sheet
for grocery store items at their station. Grocery store items will be “purchased” using a pricing system and
“contest currency.” This will enable teams to analyze the cost of their entire dish and individual serving.
The currency system will be explained prior to the contest. Teams may not exceed the provided “contest
currency” or trade “currency” or grocery store items with other teams. Example: teams may be provided
$5.00 in “contest currency” to spend at the grocery store; each item in the grocery store will be priced and
teams must calculate cost according to total spent in grocery store.
5. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area.
6. Electrical: Teams should be prepared to only plug in one piece of equipment at a time to reduce the risk of
electrical malfunction. Contest officials will announce if this is necessary during participant orientation.
7. Preparation:
Each team will create an entire dish/recipe (not a full meal) using the provided key ingredient and
grocery store items. Teams should present the entire dish/recipe to the judges and communicate during
their presentation what an individual serving size should be. Teams will be responsible for determining
the number of servings their dish provides. Teams should not create side or multiple dishes with their
ingredients/grocery store items.
a. Teams are challenged to be creative and developing an original recipe with the ingredients provided.
b. Teams will determine the exact amount of each ingredient used based on their original recipe.
c. The key ingredient and/or grocery store ingredients selected should be used to garnish the dish.
9 Updated July 2020d. Note cards may be used to write down the recipe that the team creates, along with notes related to
nutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps,
cooking time, temperature, etc.
8. Food and Equipment Safety: A safe and sanitary working environment must be maintained during the
contest. Each station will have food and kitchen safety resources. Teams should follow the steps listed to
ensure proper food and equipment safety is followed. Judges will be scoring teams on food and equipment
safety during the preparation phase of the contest. Teams should also discuss safety steps used during the
presentation phase of the contest.
Gloves: Gloves do not have to be worn throughout the contest; however, proper hand sanitizing techniques
will be required and expected throughout the contest. If the participants decide to wear gloves, they must
be changed between handling raw meats/seafood; handling cooked items; and ready to eat items or raw
vegetables to prevent cross contamination. Hand sanitizer should be used during the preparation phase of
the contest to further prevent cross contamination.
Hair Restraint: Each team member must wear a hat, hair net and/or other type of hair restraint during the
food preparation part of the competition.
9. Nutrition: Each station will have a variety of nutrition resources/references. Each team should highlight key
nutrients in their dish and their functions during their presentation.
10. Cost analysis: Price(s) of the key ingredient and grocery store items will be provided to teams. Teams will
calculate the price of the dish based on the amount of ingredients used. Teams should calculate the cost of
the total recipe, as well as the price per serving. Teams will determine the number of servings for their recipe.
11. Presentation: Following the preparation phase of the contest, each team will give a 5-minute presentation to
a panel of judges. A majority of team members should participate in the presentation.
To earn maximum points, teams must use these 5 minutes to address the following areas of the presentation
scorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, Safety Concerns, and Serving
Size.
At the end of 5 minutes, time will be called – additional time will not be allowed. Judges will be allowed 3
minutes to ask questions; however, judges will not ask questions related to what teams should have covered
during the presentation. Judges questions will be related to general nutrition, health, chronic disease
prevention or others relevant to food and nutrition.
12. Teams that experience any equipment malfunction(s) may not replace the equipment with supplies from
another team, leaders, volunteers, county Extension agents or contest officials. Instead, team members must
work together and be creative in completing preparation without the malfunctioning equipment.
13. If electricity goes out during the preparation phase of the contest, teams are asked to turn away from the table
immediately. Contest officials will stop the clock so that no preparation time is lost.
14. Ingredients have been divided among teams to minimize the cost and reduce wastefulness. If teams need to
see an original food package and/or the nutrition facts label, you may view it in the grocery store table area.
Teams may not take the original food package from the table.
Updated July 2020
1015. All fresh produce (fruits and vegetables) has been washed prior to the contest; if not, water stations will be
supplied for participants to wash produce.
16. Igloos/jugs full of water will be located throughout the room if needed.
17. Trash cans are located throughout the room for your use. (Include instructions on liquid disposal.)
18. Each team had the opportunity to include a small first aid kit in your supply box. If you did not bring a first
aid kit, contest officials have one. If you happen to need first aid due to a cut or burn, please let your group
leader know immediately so they can assist you!
19. After the 40-minute preparation time is up, your area MUST be clean and all the supplies and extra food
items must be in your supply box. If you have a hot plate or other items cooling, it may be the only thing out
on the table other than the food you are presenting to the judges.
20. After time is called for the 40-minute preparation period, no talking and no writing is allowed among any
team members. Team members caught talking and/or writing will receive a warning. The second time, the
team will be disqualified and asked to leave the contest facility. Team members should not have pens or
pencils in their possession while waiting to give their presentation.
21. Please remain seated once time is up and do not leave the room unless escorted by your group leader to
another room to wait to give your team presentation. (If needed, provide instructions on where teams will
wait to give presentations.)
22. If you need to use the restroom, please let your group leader know.
23. After your team presentation, please walk back to your assigned seating area QUIETLY and place your dish
on your table.
24. After your team presentation, you will be asked to complete an evaluation, giving you the opportunity to
share with us your experience in the Food Challenge. When you are done with the evaluation, you are
dismissed to leave. Please be quiet when you leave – taking your supply box with you! All dishes should be
disposed of before you leave contest area.
25. If you have any questions, please ask your group leader.
26. Good Luck!!!
11 Updated July 2020GROUP LEADER ORIENTATION
Note: The rules in this guide are for the Texas 4-H Food Show STATE competition held in conjunction with Texas
4-H Roundup. Please refer to county and district guidelines for information on those contests.
1. Welcome!
2. Introductions and assign each group leader to a category - need 1-2 group leaders per category, depending
on facilities and whether contest is run in one or two heats.
3. Objectives of the 4-H Food Challenge:
• Allow participants to exhibit their knowledge and skills when preparing and presenting a dish.
• Allow participants to learn from other team members.
• Promote teamwork.
• Help 4-H’ers gain experience in public speaking.
• Provide leadership opportunities for young people.
4. Definition of teams:
• Made up of three to four members
Contest and Judging Procedures (Review so that group leaders understand the process and can answer
questions if needed):
• Groups have been randomly assigned to one of four categories: Appetizer, Main Dish, Side Dish, Healthy
Dessert. They do not know what category they have been assigned until they
arrive today.
• Each team will be directed to a cooking/preparation station.
• Teams will have 40 minutes to prepare a dish, plan a presentation, and clean up the preparation area. A
20-minute warning, 10-minute warning, 5-minute warning, and 1 minute warning will be given. NO talking
is allowed after the 40 minutes is up.
• There will be a “key/main” ingredient at each station, but no recipe or instructions. The “key/main” in-
gredient will be representative of one of the following categories: Appetizer, Main Dish, Side Dish, or Healthy
Desserts.
• Teams must use at least two additional items from the grocery store. These items will be “purchased”
using a pricing system and “contest currency” to enable teams to analyze the cost of their dish and individual
serving. The cost analysis system will be explained prior to the contest. Teams may not exceed the provided
“contest currency” or trade “currency” or grocery store items with other teams. Example: teams may be pro-
vided $5.00 in “contest currency” to spend at the grocery store; each item in the grocery store will be priced
and teams must calculate cost according to total spent in grocery store.
5. Each team will create an entire dish (not a full meal) using the provided key ingredient and grocery store
items. Teams should not create side or multiple dishes with their ingredients/grocery store items.
• Teams are challenged to be creative and developing an original recipe with the ingredients provided.
• Teams will determine the exact amount of each ingredient used based on their original recipe.
Updated July 2020
12• The key ingredient and/or grocery store ingredients selected should be used to garnish the dish.
6. Food and Equipment Safety: A safe and sanitary working environment must be maintained during the con-
test. Each station will have food and kitchen safety resources. Teams should follow the steps listed to ensure
proper food and equipment safety is followed. Judges will be scoring teams on food and equipment safety
during the preparation phase of the contest.
• Gloves: Gloves do not have to be worn throughout the contest; however, proper hand sanitizing tech-
niques will be required and expected throughout the contest. If the participants decide to wear gloves, they
must be changed between handling raw meats/seafood; handling cooked items; and ready to eat items or raw
vegetables to prevent cross contamination. Hand sanitizer should be used during the preparation phase of
the contest to further prevent cross contamination.
• Hair Restraint: Each team member must wear a hat, hair net and/or other type of hair restraint during
the food preparation part of the competition.
7. Nutrition: Each station will have a variety of nutrition resources/references. Only those resources provided
by contest officials should be used.
8. Teams that may experience any equipment malfunction(s) may not replace the equipment with supplies from
another team, leaders, volunteers, county Extension agents or contest officials. Instead, team members must
work together and be creative in completing preparation without the malfunctioning equipment.
9. If electricity goes out during the preparation phase of the contest, teams will be asked to turn away from the
table immediately. Contest officials will stop the clock so that no preparation time is lost.
10. Ingredients have been divided among teams to minimize the cost and reduce wastefulness. If teams need to
see an original food package and/or the nutrition facts label, teams may view these in the grocery store table
area. Teams may not take the original food package from the table.
11. Igloos/jugs full of water will be located throughout the room for teams to use if needed in recipe preparation.
12. Trash cans are located throughout the room for teams to use. (Include instructions on liquid disposal.)
13. Each team had the opportunity to include a small first aid kit in their supply box. If they did not bring a first
aid kit or have a major injury, please direct them to the contest First Aid area (review where this is).
14. After the 40-minute preparation time is up, the team’s area MUST be clean, and all the supplies and extra
food items must be in their supply box. If they have a hot plate or other items cooling, it may be the only
thing out on the table other than the food the team is presenting to the judges.
15. After time is called for the 40-minute preparation period, no talking and no writing is allowed among any
team members. Team members caught talking and/or writing will receive a warning. The second time, the
team will be disqualified and asked to leave the contest facility. Team members should not have pens or
pencils in their possession while waiting to give their presentation. Group leaders are asked to monitor and
observe teams for talking and/or writing and are allowed to give warnings, keeping contest officials informed
of warnings given.
16. Provide instructions on where to lead teams to waiting area for presentations.
13 Updated July 2020• Please send in teams to the judging room in order by team number. It’s important that we stay on time
with the judging of the presentations so the entire contest can stay on time. Teams should follow the guide-
lines of only having five minutes for their team presentation.
• If group leaders are also serving as timekeepers for presentations, review responsibilities (i.e., knock on
door at 5 minutes and then open door at 3 minutes).
17. During the preparation portion of the contest, or while teams are waiting to give their presentation – if any
4-H member must use the restroom, you may allow them to go. There are hall monitors ensuring they do
not talk to other 4-H members, parents, etc., out in the hallway. When releasing a 4-H member to use the
restroom, please alert the hall monitor.
18. All dishes should be disposed of before teams leave contest area. Dishes MAY NOT be removed from the
contest area for photos and/or public viewing.
19. If you have any questions, please see the contest or group leader coordinator.
20. Thank you for spending your day with us!
Updated July 2020
14JUDGES’ ORIENTATION
Note: The rules in this guide are for the Texas 4-H Food Show STATE competition held in conjunction with Texas
4-H Roundup. Please refer to county and district guidelines for information on those contests.
1. Welcome!
2. Introductions and divide into judging groups
• Need 2-3 judges per category
3. Objectives of the 4-H Food Challenge:
• Allow participants to exhibit their knowledge and skills when preparing and presenting a dish.
• Allow participants to learn from other team members.
• Promote teamwork.
• Help 4-H’ers gain experience in public speaking.
• Provide leadership opportunities for young people.
4. Definition of teams:
• Made up of three to four members
5. Contest and Judging Procedures:
• Groups have been randomly assigned to one of four categories:
Appetizer, Main Dish, Side Dish, Healthy Dessert.
• Teams do not know what category they have been assigned until they arrive today.
• Each team is provided with educational resources on nutrition and food safety. These resources can be
used to help the team members prepare their presentation. Teams are not allowed to bring in their own
resources. Please note that teams are encouraged to study additional resources to adequately prepare for this
contest.
NEW
• Judges will need to refer to the Food Safety Fact Sheet regarding recommended food safety practices
teams should follow.
Gloves: Gloves do not have to be worn throughout the contest; however, proper hand sanitizing
techniques will be required and expected throughout the contest. If the participants decide to wear gloves,
they must be changed between handling raw meats/seafood; handling cooked items; and ready to eat items
or raw vegetables to prevent cross contamination. Hand sanitizer should be used during the preparation
phase of the contest to further prevent cross contamination.
Hair Restraint: Each team member must wear a hat, hair net and/or other type of hair restraint during
the food preparation part of the competition. Examples of acceptable hair restraints include hairnets,
bandana with hair completed pulled back, Chef hat with hair restrained inside, or cap with hair completely
tucked inside.
• Judges should use Fight BAC as the resource for recommended minimum internal cooking temperatures.
• Teams may be provided with a receipt for their ingredients to determine the total cost of the dish and the
cost per serving if applicable.
15 Updated July 2020• Judges will receive:
- The name of the key ingredient teams has been given for their category.
- A copy of any necessary cost analysis information such as grocery store pricing guide, key ingredient
cost, etc. (if applicable).
- A copy of the educational resources teams are given to reference as needed.
• After the 40-minute preparation period, teams will give their presentation. There will be:
- 5 minutes for a presentation
- 3 minutes for judges’ questions
- 2 minutes between team presentations for scoring and comments
Preparation Phase Overview:
- There will be a “key” ingredient provided to each team at their station; no ingredient amounts, recipe or
instructions will be provided. The “key” ingredient will be representative of one of the following categories:
Appetizer, Main Dish, Side Dish, or Healthy Desserts.
- Teams will have access to a “grocery store” of additional ingredients which should be combined with
the team’s “key” ingredient to create an original recipe/dish during the contest. Teams must use at least two
additional items from the grocery store.
- Grocery store items will be “purchased” using a pricing system and “contest currency.” This will
enable teams to analyze the cost of their entire dish and individual serving. The cost analysis system will be
explained prior to the contest. Teams may not exceed the provided “contest currency” or trade “currency” or
grocery store items with other teams. Example: teams may be provided $5.00 in “contest currency” to spend
at the grocery store; each item in the grocery store will be priced and teams must calculate cost according to
total spent in grocery store.
- Each team will create an entire dish/recipe (not a full meal) using the provided key ingredient and
grocery store items. Teams should present the entire dish/recipe to the judges and communicate during
their presentation what an individual serving size should be. Teams will be responsible for determining
the number of servings their dish provides. Teams should not create side or multiple dishes with their
ingredients/grocery store items.
- Note cards may be used to write down the recipe that the team creates, along with notes related to
nutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps,
cooking time, temperature, etc.
Presentation Phase Overview:
• A majority of team members should participate in the presentation.
• Following the preparation phase of the contest, each team will give a 5-minute presentation to a panel of
judges. A majority of team members should participate in the presentation.
• To earn maximum points, teams must use these 5 minutes to address the following areas of the presentation
scorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, Safety Concerns, and Serving
Updated July 2020
16Size. • At the end of 5 minutes, time will be called – additional time will not be allowed. Judges will be allowed 3 minutes to ask questions; however, judges may not ask questions related to what teams should have covered during the presentation. • Judges questions should be related to general nutrition, health, chronic disease prevention or others relevant to food and nutrition. • When asking questions of the teams, please be sure to keep them age appropriate. While each presentation will vary, it’s also important to try your best to be consistent with the questions you ask each team. • Teams are allowed the use of notecards during the presentation but should not read from them, as this minimizes the effectiveness of their communication. • Please be sure to provide comments on the scorecard for each team. This will help them improve their presentation in the future. Constructive feedback gives young people a positive learning experience. • Judges are not allowed to taste the foods prepared. • Placing will be based on combined preparation and presentation judge scores. Placing based on scores will be final upon tabulation. Judges should not leave judging area until dismissed. Judges’ results are final upon announcement. 6. TIMING: Please stay on time with the judging of the presentations so the entire contest can stay on time. Teams should follow the guidelines of only have five minutes for their team presentation. Group leaders will serve as timekeeper, at the end of the 5-minute presentation time, timekeeper will say “stop” to indicate presentation should cease. They will then allow 3 minutes for judges’ questions, announcing “stop” at the end of this time. Another option may be for judges to be given a timer or use their cell phone and asked to monitor time. 7. Thank you! 17 Updated July 2020
4-H FOOD CHALLENGE SCORECARD - PRESENTATION
Team Name: Team #:
Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
Team Presentation Comments Points Score
Knowledge of MyPlate:
Serving sizes and examples of each group in MyPlate 4
Told how MyPlate represented in dish prepared 3
Team shared healthy lifestyle choices based on dietary
2
guidelines
Nutrition Knowledge:
Knows key nutrition in prepared dish 6
Function of nutrients 5
Healthy substitutions 4
Food Preparation:
Explained key steps in how dish was prepared 4
Explained function of ingredients in dish 4
Safety Concerns and Practices:
Explained food safety according to Fight BAC 5
Serving Size Information:
Demonstrated knowledge of serving size for prepared
4
dish
Shared estimated cost of the prepared dish and
2
individual serving
Food Appearance/Quality:
Food is appealing and appetizing 3
Appeared to be cooked properly 2
Attractive and appropriate garnish 3
Creativity:
Used ingredients in a creative way 5
Incorporated grocery store items into dish or garnish 3
Effectiveness of Communication:
Displayed effective communication skills 6
Poise and personal appearance 4
Questions:
Accurately and appropriately answered questions 6
Additional Comments:
Total
Points
(75)
Updated July 20204-H FOOD CHALLENGE SCORECARD - PREPARATION
Team Name: Team #:
Entry Category: ___ Appetizer ___ Main Dish ___ Side Dish ___ Healthy Dessert
Team Observation Comments Points Score
Teamwork:
Effective use of communication among team
2
members
Each team member played a key role in the
preparation phase, whether cooking or preparing 3
presentation
Safety concerns and practices:
Exhibited knowledge of how to use equipment safely
3
(heat, utensils, sharps, etc.)
Handled ingredients appropriately to avoid cross
3
contamination
Personal Hygiene
3
(hair, nails, jewelry, etc.)
Preparation:
Practiced correct cooking procedures based upon
3
ingredients provided
Completed tasks efficiently and in a logical order 2
Management:
Used workspace efficiently 2
Effective use of time 2
Preparation table was clean at the conclusion of the
2
preparation period
Additional Comments: (based on observation)
Total
Points
(25)
Updated July 20204-H FOOD CHALLENGE TEAM WORKSHEET - use back of sheet for additional space.
Knowledge of MyPlate (Write the food and in what food group it belongs):
Food MyPlate Number of servings needed each day
Nutrient Knowledge (Know what this dish contributes to the diet):
Food Nutrients/Vitamins What do they do for my body?
Food Preparation (Know the steps in the preparation of the food):
Steps What was prepared/performed in this step?
Food Safety (List food safety concerns associated with this dish.):
Serving Size Information (Accurately calculate the cost of the dish and the cost per serving):
Ingredient Total cost of Ingredient Cost per measurement
TOTAL:
Total cost per serving:
Updated July 2020
20Age Division
4-H FOOD CHALLENGE RESULTS FORM Category
PLACING TEAM NUMBER COUNTY
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
Signature, Judge 1 Signature, Judge 2 Signature, Judge 3
21 Updated July 20204-H FOOD CHALLENGE WORKERS
The Food Challenge does require some “assembly” beforehand to ensure that all the ingredients are assembled
and all resources are carefully placed with the package of contest materials. However, once the contest starts, it is
all fun, for both the 4-H members and those working the contest. Below is a list of the average number of
officials and judges needed to facilitate the 4-H Food Challenge. Of course, these numbers will vary depending
on the number of heats conducted and the number of participants entered at each level.
REGISTRATION three to four to check in teams and check supply boxes
a random box check process may be used
TIME KEEPER one to give time warnings during preparation phase of contest
GROUP LEADERS one per category, per age division
JUDGES two to three for the junior/intermediate age division
two to three per category for senior age division
one or two per category for preparation judging
RUNNERS two to four based on number of participants, size of contest area, and location of judging
stations
HALL MONITORS one to two to monitor halls in case participants must leave contest room (to use restroom)
4-H FOOD CHALLENGE RESOURCES
In preparation for the Food Challenge, participants should not limit themselves to studying only the contest
resources provided at the contest. Resources that may be helpful include (but are not limited to):
• MyPlate www.myplate.gov
• Dietary Guidelines for Americans, 2015
https://health.gov/dietaryguidelines/2015/guidelines/
• Fight Bac!
www.fightbac.org
• Nutritional Concepts
• Cooking Basics for Dummies, 3rd edition
4-H FOOD CHALLENGE CONTEST RESOURCES
The following resources will be provided to teams at the Food Challenge. All are available online at:
https://texas4- h.tamu.edu/projects/food-nutrition/
Resource 1: MyPlate Mini-Poster
Resource 2: Fight Bac – Fight Foodborne Bacteria Brochure
Resource 3: Know Your Nutrients
Resource 4: Food Safety Fact Sheet
Resource 5: Food Challenge Worksheet (Optional)
Resource 6: Receipts/Purchase Prices (if applicable)
Updated July 2020
22REVISED July 2020 Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, religion, sex, national origin, age, disability, genetic information or veteran status. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.
“Grocery Games”
2020-2021
Rules & Guidelines
GuidelinesThe members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment
to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual
orientation or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.2020-2021
Texas 4-H Food Show Guide
GROCERY GAMES...
Let your local food sources guide your healthy recipe selection with only $10 to spend!
https://texas4-h.tamu.edu/projects/food-nutrition/
The goal of the Texas 4-H Food Show is to provide an opportunity for 4-H contestants to
highlight their culinary skills while also improving their presentation and interview skills. More
than 120,000 youth participate in the 4-H Food & Nutrition Project where they learn to prepare
nutritious and safe meals and adopt behaviors that can help reduce their risk for chronic disease.
OBJECTIVES
• Develop healthy eating habits to reduce the risk of chronic disease.
• Develop food preparation, safety, and nutrition skills.
• Provide leadership and public speaking opportunities.
• Provide opportunities for participants to connect MyPlate and Dietary Guidelines to their
daily lives.
• Learn about nutrients and the health benefits they provide to your body.
NEW
This symbol denotes a new or modified rule for 2020-2021. Read closely!
REDESIGNED CONTEST FOR 2020-2021
The Texas 4-H Food Show Committee has worked hard to redesign and reenergize the Texas
4-H Food Show! Although the dish component stays the same, two other components have
been added to maximize learning and ensure that 4-H members are learning valuable life skills!
The new Texas 4-H Food Show will consist of the following components which are explained
throughout this guide:
1. Food Show Dish Presentation/Interview
2. Skills Showcase
3. Knowledge Showcase
Please direct questions to:
Rebecca Dittmar Julie Gardner, PhD
Extension Specialist Extension Specialist
Texas A&M AgriLife Extension Texas A&M AgriLife Extension
Rebecca.Dittmar@ag.tamu.edu j-gardner@tamu.edu
Updated July 2020 2TEXAS 4-H STATE FOOD SHOW PARTICIPANT RULES
NEW
1. Special Note. The rules in this guide are for the Texas 4-H Food Show STATE competition held in conjunction
with Texas 4-H Roundup. Please refer to county and district guidelines for information on those contests.
2. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H Youth Development
county program and actively participating in the Food and Nutrition project.
3. Age. Age divisions are determined by a participant’s age/grade as of August 31 of the current 4-H year.
See the Texas 4-H Rules and Guidelines for specific age requirements.
Senior Division: Grades 9-12
4. Alternates. An alternate cannot participate in the State Food Show unless approved by the District 4-H
Specialist and contest superintendent is notified prior to Roundup Registration closing. It is imperative that
the contest superintendent be notified as soon as possible to make program and other changes.
5. Theme. This year’s 4-H Food Show theme is GROCERY GAMES…Let your local food sources guide your
healthy recipe selection with only $10 to spend!
Texas is a diverse state, in more ways than one! Some of us live in a metroplex with access to major
supermarkets and aisles upon aisles of options. Others live in small towns supplied by a convenience store
or a larger store if we are willing to travel. A few of us find fresh food in our own backyard garden. The rest
of us are somewhere in between! This year, we want you to be creative by using YOUR local food sources to
create a dish on a budget. This year’s Food Show will be especially unique as 4-H’ers bring foods created from
the supermarket, the small-town convenience stores, the dollar stores, and even the garden! What are you
bringing to the table?
Remember to keep in mind good nutrition and healthy preparation methods as you select your recipe.
6. Food Show Components. Each food show participant will complete/compete in each of the following
components. A brief description and/or rules are shown for each.
1. FOOD SHOW DISH PRESENTATION/INTERVIEW: Food show contestants will prepare a dish on-
site at the state contest as traditionally has been done. Contestants should ensure they are choosing healthy
recipes that follow guidance in the Recipes for Good Health resource located at https://texas4-h.tamu.
edu/projects/food-nutrition/ The selection and knowledge of the dish should highlight that the contestant
has learned valuable skills and knowledge related to healthy eating and chronic disease prevention. The
contestant’s recipe must cost less than $10 to prepare (excluding spices and seasonings).
NEW
Dish Categories. Texas 4-H Food Show dish categories are:
Appetizer, Main Dish, Side Dish, and Healthy Dessert
• 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.
3 Updated July 2020• 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.
NEW
2. 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.
NEW
3. 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.
Updated July 2020 4TEXAS 4-H FOOD SHOW PREPARATION, PRESENTATION AND JUDGING GUIDELINES The Texas 4-H Food Show is scheduled for during Texas 4-H Roundup week in College Station. A complete schedule, including kitchen preparation time, interview schedule, and awards ceremony will be distributed to Texas 4-H Round Food Show Qualifiers during the web-based information session and/or via email prior to the state contest. Schedules may be adjusted by food show committee at any time if necessary. State 4-H Food Show Paperwork. Contestants qualifying for the State 4-H Food Show must complete and submit the Texas 4-H Food Show Contest Information Form included in this packet and available online at: https://texas4-h.tamu.edu/projects/food-nutrition State 4-H Food Show recipe submission will be processed ONLINE. Participants will upload their food show recipe at the same time they register through 4-H Connect for the State 4-H Roundup. Failure to upload the recipe at time of registration may result in disqualification. The only required paperwork is Food Show Recipe. Recipes should be typed in the standard recipe format using the Recipe Submission Checklist as a guide. Recipe should include the total cost of ingredients. By submitting the recipe, the contestant releases the recipe for use by Texas 4-H Youth Development and Texas A&M AgriLife Extension. PART ONE: FOOD SHOW DISH PRESENTATION/INTERVIEW. State food show contestants must enter the same recipe entry that they qualified with at the District level. The same recipe cannot be entered more than once to the State Food Show. Recipes should be written in the standard recipe format using the included Recipe Submission Checklist as a guide. Nutritional analysis for recipe is not required and will not be judged. All four food categories may use ovens during food preparation. However, oven time is limited to 75 minutes in all categories. No alcohol or ingredients containing alcohol may be used. When choosing a recipe, please keep in mind what ingredients will be available or in season for all levels of competition: county, district and state. Additionally, please remember that the goal of the food and nutrition project is to learn healthy eating skills and healthy recipe selection. Food Preparation and Facilities. ONLY THE CONTESTANT is allowed in the preparation room. All others must remain in the designated waiting areas. Contestants can only be assisted with transporting boxes from parking lots to the preparation door. If parents, coaches, or County Extension Agents enter the preparation room, contestants may have points deducted from their scores. Contestants must check-in and check-out upon entry and exit of the kitchen. Contestants must prepare their own dishes. Foods that are not part of the contestant’s entry cannot be prepared in the Preparation Centers. Contestants are encouraged to prep some ingredients prior to arrival at the food preparation facility to assist with congestion of preparation spaces. Preparation which may be done ahead of time includes: • Pre-slicing, cutting, chopping, dicing, etc. of fruits and vegetables. Pre-grating of cheeses. • Pre-measuring of spices, dry or other ingredients. 5 Updated July 2020
• Pre-packaged convenience foods that have already been partially prepared (i.e. shredded cheese, chopped
nuts, etc.) may be used.
Ingredients that CANNOT be prepped prior to contest include meat, poultry, fish, and seafood. These items
MUST be prepared and cooked in the Food Show preparation facility. Final cooking and baking of all dishes
must be done in the food preparation facility.
Kitchen Time Limits. Contestants will be assigned specific preparation facility times and preparation time
limits based on number of entries and recipes. Depending on the number of entries and recipes, contestants
may be limited to 2 to 2.5 hours in the facility; this time limit will include final cooking and/or baking of their
dish. Oven time is limited to 75 minutes. A contestant schedule for usage and time limits of food preparation
facility will be provided prior the Texas 4-H Roundup. Contestants will not be permitted in the preparation areas
before or after their specified times. These time limits must be adhered to or contestant risks disqualification.
Contestants should keep this in mind when selecting recipes.
Contestants will be required to share a limited number of work surfaces, sinks, stoves and refrigerators.
Contestants should practice working in small spaces prior to the food show. Should an unforeseen mishap occur,
a student can remake their recipe within their allotted time and workspace only if the Kitchen Supervisor grants
permission to do so.
Equipment. Only electric ranges, refrigerators, electric ovens, food freezers, microwaves, and worktables are
available for contestants to use in preparing their recipes. Special equipment or appliances must be provided by
the contestant. Equipment with open flames is not allowed.
Ovens in preparation area will be preset and labeled with cooking temperatures. Temperatures in preset ovens
CANNOT be changed by contestants.
Contestants must provide cutlery, cutting boards, cleaning supplies, dish towels, paper towels, potholders, timers,
ingredients for recipe and any appliances not listed above.
Contestants who will be using an oven in the preparation of their dish are encouraged to bring an oven
thermometer for use in the food preparation facility ovens. Oven temperatures vary widely, so it is a good idea
for contestants to use a thermometer at home when preparing their recipes to determine the temperature that is
most appropriate.
Safety. Contestants should wear clothing consistent with professional and safe food handling practices. Closed
toe shoes must be worn in food preparation area.
Contestants may change their clothes prior to their scheduled interview if they choose; however, they will need
to include this time in their assigned time limit.
Garnishes. Only edible garnishes are allowed. Participants will be asked to remove any other material besides a
serving utensil, napkin, and edible garnish from the serving tray.
Electronic Devices. No electronic devices or jewelry (except for medically required) is allowed in contest. This
includes cell phones, smart watches, or other communication devices. Contestants may bring in an electronic
kitchen timer for time management purposes.
Updated July 2020 6You can also read
