District 1 4-H County Extension Agents (ANR, FCH, 4-H) Tanya Holloway, CEA-FCH, Hemphill County Billie Peden, CEA-FCH, Armstrong County

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1 PANHANDLE DISTRICT 1 4-H Date: August 21, 2018 To: From: Contest: District 1 4-H County Extension Agents (ANR, FCH, 4-H) Tanya Holloway, CEA-FCH, Hemphill County Billie Peden, CEA-FCH, Armstrong County Food Challenge Contest Date: November 1, 2018 Location: Happy State Bank Randall County Events Center Contest Room: Check in Time: Contest Start Time: 9:00 a.m. 9:30 a.m. Connect Opens: September 22, 2018 Connect Closes: October 22, 2018 Counties Confirm: October 23, 2018 Entry Fee: $10.00 Late Registration: Additional Information: October 24-October 27, $20 LATE FEE No onsite registration. No refunds. Texas A&M AgriLife Extension Service 6500 Amarillo Blvd. West Amarillo, TX Tel Fax d14-h@ag.tamu.edu 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 A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.

2 Date: August 3, 2018 Memo To: Subject: District 1 County Extension Agents (Ag, FCH & 4-H) District 1 4-H Program Assistants District 1 Food Challenge Following is the information that pertains to the District 1 Food Challenge: Healthy Lifestyles Committee: Joan Gray-Soria Chair, Tanya Holloway Food Challenge Chair, Billie Peden Food Challenge Co-Chair, Wendy Hazzard, Lizabeth Gresham, Molly Forman, Jill Killian, Chelsey Eicke, Amalia Mata, Sidney Atchley, Jennifer Nickell Contest Date: Thursday, November 1, 2018 Time: Location: Concession: See detailed schedule attached Happy State Bank Randall County Events Center 1111 E Loop 335 Amarillo Tx ***A Concession Stand will be available for parents and contestants during the Food Challenge at the Event Center IMPORTANT DATES: On or Before: Monday, October 16th Submit names of judges to Linda Bice at District Office, 6500 Amarillo Blvd W., Amarillo, TX or llbice@ag.tamu.edu. Each county must submit at least two names for interview judges. Saturday, September 22 Connects opens and closes on October 22 - Participant registration due via 4-H Connect. Entry fee $10.00 per contestant. Counties confirm October 23. Late registration fee of $20 will apply October *Tuesday, October 30 th ---- All FCH and 4-H Agents will have a workday to prepare for all food contests. 9:30 at the District Office. Panhandle District 1 4-H & Youth Development 6500 Amarillo Blvd. West Amarillo, TX Tel. (806) Fax. (806) 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 A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.

3 Please note the following information: Intermediate and Senior teams must choose either hot plate OR electric skillet during competition. In, the Junior Division, teams may have a recipe that will require use of an electric skillet. No electric burners will be allowed for Jr. teams District 1 Food Challenge Rules are attached District 1 Senior Food Challenge teams will use the scorecard from the State Food Challenge Packet District 1 Juniors/Intermediate Food Challenge teams will use the District 1 scorecard which is attached All resource materials will be provided at the contest but for practice purposes can be found on the State Website and in the packet ed on from Julie Gardner (It might be n your clutter mail) and on the Texas 4-H website NEW: All County Teams are required to have their own supply box. They cannot share between groups. There are also additions to the supply box for this year. NEW: Junior and Intermediate and Senior teams may have 3 but no more than 4 team members. Junior and Intermediates will use the attached scorecard that says Junior and Intermediate at the top in green. PARTICIPANT RULES (COUNTY/DISTRICT LEVEL) 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program on 4-H Connect and actively participating in the Food and Nutrition project. 2. Contest Divisions. Contest divisions are determined by a participant s grade as of August 31 of the current 4-H year. a. Junior Division: minimum age 8 years old and in 3rd grade, grades 3, 4 and 5 b. Intermediate Division: grades 6, 7 and 8 c. Senior Division: Maximum age 18, grades 9, 10, 11 and Teams per county. Each county may enter a maximum of two Junior teams, a maximum of two Intermediate teams and unlimited Senior teams. In the event that you do not have enough 4-H members to make a Junior team or an Intermediate team, these two age groups CAN BE COMBINED. The Combined team will compete in the oldest member s age group. You may NOT combine Junior/Intermediates members with a Senior Team. The teams in all three age divisions should advance to the district contest. At the county contest, this will require that all teams within one age division be judged against each other and placed (not judged and placed according to food category). 4. NEW: Members per team. Each team will have at least three and no more than FOUR members IN ALL AGE GROUPS

4 5. Substitution of team members. Substitution of team members should be made only if necessary. Only the same number of 4-H members qualifying at the county level will be eligible to participate at the district level. No more than two team members may be substituted, up to the day of the Food Challenge. The substitute 4-H member must have participated in the county Food Challenge to be eligible, and 50% of the original team must still be intact. 6. Entry fee. Each individual will be responsible for the $10 entry fee payable when registering on 4-H Connect by October 22, $20 Late registration fee applies after October Food categories. There will be four food categories in each age division: Main Dish, Fruits and Vegetables, Bread and Cereal, and Nutritious Snacks. Teams will be randomly assigned to a category, but assignments will not be announced until check-in the morning of the contest. 8. Attire. Each team will have the option of wearing coordinated clothing, aprons or hair coverings. Also, each participant must wear closed toe shoes for safety reasons. 9. NEW: Resource materials provided at contest. Resource materials will be provided for each team at the contest. These include My Plate Mini Poster, FightBac Fight Foodborne Bacteria Brochure, Know Your Nutrients and Food Challenge Worksheet. Copies of grocery receipts will be provided for Seniors only. No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest. Copies of the resources are available online at: New: Supply box-there are additions to the list: Each team must supply their own equipment for the challenge. Teams may bring only the supplies listed in the supply box section. Any extra equipment will be confiscated and the team may be disqualified. Please note electric skillet is included on the supply list and is an optional appliance. Each Intermediate and Senior team must choose either hot plate OR electric skillet during competition. No gas/propane operated burners are allowed. This is in line with the Texas 4-H Roundup rules that state, No firearms, weapons, fireworks, open flamed burners or live ammunition are allowed to be used in any Roundup contest. Teams may bring pencils for each member. Knives must have guards 11. Pantry Items. Teams will have access to a pantry of additional ingredients that may be incorporated into their recipe. The number of additional ingredients a team may get will be determined by contest officials and announced during participant orientation. 12. Awards. First place teams in each category will receive special awards. 1 st, 2 nd and 3 rd Place Teams will receive medals. RULES OF PLAY FOR JUNIORS AND INTERMEDIATES 1. Teams will report to the designated location for check-in. Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, Nutritious Snacks. 2. General guidelines, resources and instructions will be located at each station to assist the team. 3. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area.

5 4. Juniors will be allowed to use Electric Skillets NO hot plates. 5. Only participants and contest officials will be allowed in food preparation areas. 6. Preparation of food and presentation: a. Preparation: Each team will have ingredients and will create a dish using them. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team invents, along with notes related to nutrition and food safety. b. Food safety: Each station will have food safety resources. Follow the steps listed to ensure proper food safety. Teams should practice proper food safety and be prepared to discuss food safety practice used by their team in their presentation to the judges. Judges will observe and score food safety practices during preparation of the dish on a separate scorecard from the presentation scorecard. c. Nutrition: Each station will have a variety of nutrition resources/references. Each team must name and identify where the dish belongs on My Plate. Refer to the nutritional information provided at each station. Teams will determine the number of servings per recipe. d. Presentation: When time is called, each team will present their dish, according to the criteria on the score card, to the judges. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least three of them having a speaking role. Judging time will include: 5 minutes for the presentation 3 minutes for judges questions 4 minutes between team presentations for judges to score and write comments e. Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minute preparation allotment. Teams should plan to not have access to a kitchen facility; therefore, all dishes excluding knives, and cook wear used on the burner, should be placed in storage box to be cleaned at home. Left-over food should be disposed of properly. Each team will have no more than 5 minutes to present their information and dish to the judges. 7. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience. 8. Placing will be based on rankings of teams by judges. Judges results are final. 9. An awards program will be held at the conclusion of the judging process. RULES OF PLAY FOR SENIORS 1. Teams will report to the designated location for check-in. Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, Nutritious Snacks. 2. General guidelines, resources and instructions will be located at each station to assist the team.

6 3. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. They will have 5 minutes to present their dish and information to the judges. 4. Only participants and contest officials will be allowed in food preparation areas. 5. Preparation of food and presentation: a. Preparation: Each team will have ingredients and will create a dish using them. The AMOUNTS of ingredients will be at each station to assist the team. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team invents, along with notes related to nutrition, food safety, and cost analysis. Be exact on ingredients used, preparation steps, cooking time, temperature, etc. b. Food safety: Each station will have food safety resources. Follow the steps listed to ensure proper food safety. Teams should practice proper food safety and be prepared to discuss food safety practice used by their team in their presentation to the judges. Judges will observe and score food safety practices during preparation of the dish on a scorecard separate from the interview scorecard. c. Nutrition: Each station will have a variety of nutrition resources/references. Each team must name key nutrients in their dish and their functions, and identify where the dish belongs on My Plate. Refer to the nutritional information provided at each station. d. Cost analysis: Prices will be available for each ingredient. Find the ingredients on the list and calculate the price of the dish along with the price per serving. Teams will determine the number of servings per recipe. e. Presentation: When time is called, each team will present their dish, according to the criteria on the score card, to a panel of at least two judges. Teams must be able to communicate with the judges effectively. All team members must participate in the presentation, with at least three of them having a speaking role. Judging time will include: 5 minutes for the presentation 3 minutes for judges questions 4 minutes between team presentations for judges to score and write comments. 6. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience. 7. Placing will be based on ranking of teams by judges. Judges results are final. 8. An awards program will be held at the conclusion of the judging process.

7 Time Schedule 7:45 Agent Orientation AGENTS PLEASE BE ON TIME WE WILL START AT 7:45. We are trying to get the kids finished up so that they can meet other obligations later in the day. 8:30-9:00 Participants arrive to register at Randall County Event Center 9:00 Judges and Runners Orientation 9:00 Orientation for all participants all ages. 9:30 All Intermediate participants will begin competition. 10:45 Senior participants will begin competition. (This is an approximate time) 12:00 Junior participants will begin competition. (This is an approximate time) We would encourage Junior members to eat before their competition. The Concession will be available. 1:15 Awards Ceremonies all Age groups-- bleachers in event center. (approximate time) If you have 4-Hers that need to leave as soon as they compete that is no problem. Any awards can be picked up by agents to taken to the recipient. Please arrive ahead of the awards times in the event we are running ahead of schedule.

8 SUPPLY BOX Each team will bring an equipment box containing only one each of the following items, unless a different quantity is noted: Beverage glass Bowls Calculator Dip Size (1) Mixing (2) Serving (1) Can Opener Colander Cookie Sheet Cutting Boards (2) Disposable tasting spoons Dry measuring cups (1 set) Electric Skillet Extension cord First aid kit (Teams should be certain the extension cord is compatible (2-prong/3-prong) with the plugs on their electrical supplies) Food thermometer Fork Gloves Grater Hand sanitizer Hot pads ( up to 5) Kitchen shears (1 pair) Kitchen timer Knives (2) Must have guards Liquid measuring cup (2 Cup Size) Measuring spoons (1 set) Non-stick cooking spray Note cards ( 1 pkg no larger than 5 X 7) Paper towels (1 roll) Pancake turner Pencil (no limit) Plastic box AND trash bag for dirty equipment Pot with lid Potato masher Potato peeler Rolling pin Sanitizing wipes (for tables 1 container)) Serving platter Serving utensil Skewers (1 set) Skillet with lid Spatula (2) Stirring spoon Storage bags and/or containers Tongs Two single-burner hot plates OR one doubleburner plate (electric only!) Whisk Gadget of the Year : Mellon Ball

9 Print - Maps 1 of 1 2/5/ :50 AM Maps My Notes