Mini-Meal
Contest Packet
2014
Intermediate & Senior
KLAMATH COUNTY MINI-MEAL CONTEST RULES
Intermediate and Senior Division Rules
There are two divisions in the contest, Intermediate and Senior. Within those divisions
there are individual and team classes. Teams will consist of two members. If one
team member is a senior and the other an intermediate, the mini-meal should be
entered in the senior division.
4-H members enrolled in the Food and Nutrition and Food Preservation projects may
have one entry in each division as long as different dishes are prepared for each. Each
participant (or team) must prepare only two dishes. One must be a main dish and the
other can be any other food which would either (a) make an entire meal if served
together, or (b) be part of a larger meal if other foods were included.
The meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal, party
meal, etc. Members can utilize food products they have preserved. Judging criteria are
outlined on the 4-H Food and Nutrition Contest Score Sheet (511-07).
1.
2.
3.
4.
5.
6.
The Mini-Meal Contest is open to all Intermediate and Senior 4-H members
enrolled in projects (511) Food and Nutrition and/or (512) Food Preservation.
Participants will have two hours for set-up, preparation, and clean-up. The
clerk or judge will announce when there are 15 minutes remaining and again
when there are 5 minutes remaining. At the conclusion of two hours, the
participant will be asked to stop the contest and prepare the kitchen for the
next participant.
a.
If the participant is asked to stop the contest, they will not score higher
than a white ribbon.
Participants must provide all ingredients and equipment except range,
microwave oven, and refrigerator.
Participants should prepare one recipe, one batch, etc., of food product. No
fixed number of servings is required. Participants should select food products
that can be prepared within the time limit. For food safety, finished dishes
prepared at home may not be brought and served. Participants should not
prepare the same recipe more than one year.
The use of alcoholic beverages that would be unlawful for a minor to purchase or
possess is not permitted. Products containing alcohol that can be purchased
legally by a minor are permitted (example: cooking sherry).
The foods prepared must be displayed on a serving platter or tray, or in a dish,
bowl, basket, etc. Participants must also display one place setting of the table
service which would be used in serving the meal (includes plates, tableware,
napkin, glasses, tablecloth, placemat, or whatever is appropriate). A table will
be available for each display. A centerpiece may be included if the participant
Mini-Meal Contest Rules
Revised January 2012
Page 1 of 2
wishes, but it is not required.
Participants will serve samples of the food to the judge and the public. A place
setting is not required, but a serving plate and silverware for the judge must be
provided by the participant. Paper plates and plastic utensils will be provided
for the public to sample prepared food.
All participants must provide the judge with a “Judges Information Form,”
available online or from the county Extension office.
All participants must provide a 22" x 30" poster of the recipe to display in their
preparation area. The poster shall be labeled on the front or back with the 4-H
member’s name. In addition, participants shall bring at least two copies of the
recipe suitable for the public to collect if they wish.
Participants are expected to leave the kitchens clean. This will be a part of the
judge’s evaluation.
Participants must work independently. If problems are encountered, ask the
superintendent or judge for help. No talking is allowed among contestants or
audience.
Please see the “Food & Nutrition Contest Score Sheet” for scoring criteria.
7.
8.
9.
10.
11.
12.
DIVISIONS
Each county may enter as many blue ribbon participants from the county contest as the
judge qualifies.


511 602 012 Mini-Meal, Intermediate
511 602 022 Mini-Meal, Team, Intermediate


511 602 013 Mini-Meal, Senior
511 602 023 Mini-Meal, Team, Senior
Mini-Meal Contest Rules
Revised January 2012
Page 2 of 2
Mini-Meal Contest
Nancy Kershaw, Chair
There are two divisions in the contest, Intermediate and Senior. Within those divisions there are individual
and team classes. Teams will consist of two members. If one team member is a senior and the other an
intermediate, the mini-meal should be entered in the senior division.
4-H members enrolled in the Food and Nutrition and Food Preservation projects may have one entry in
each division as long as different dishes are prepared for each. Each participant (or team) must prepare
only two dishes. One must be a main dish and the other can be any other food which would either (a)
make an entire meal if served together, or (b) be part of a larger meal if other foods were included.
The meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal, party meal, etc.
Members can utilize food products they have preserved. Judging criteria are outlined on the newly
revised 4-H Food and Nutrition Contest Score Sheet (40-457), available at the county Extension office or
on the State 4-H website at, http://oregon.4h.oregonstate.edu/fair-exhibit-and-contest-materials
The following items apply to each division and class:
1. Participants will have two hours (start to finish) for set-up, preparation, and cleanup. Participants must
provide all ingredients and equipment except range, microwave oven, and refrigerator. For food
safety finished dishes prepared at home may not be brought and served at fair.
2. Participants should prepare one recipe, one batch, etc., of food product. No fixed number of servings
is required.
3. The use of alcoholic beverages that would be unlawful for a minor to possess is not permitted.
4. The foods prepared must be displayed on a serving platter or tray, or in a dish, bowl, basket, etc.
Participants must also display one place setting of the table service which would be used in serving
the meal (include plates, tableware, napkin, glasses, tablecloth, placemat, or whatever is
appropriate). A card table will be available for each participant to use for display. A centerpiece may
be included if the participant wishes, but is not required.
5. Participants will serve samples of the food to the judge and the public. Paper plates and plastic
utensils will be provided by the Fair.
6. All participants must provide the judge with a “Judges Information Form,” available from the
county Extension office, or at, http://oregon.4h.oregonstate.edu/fair-exhibit-and-contestmaterials
7. All participants must provide a poster (approximately 22” x 30”) of the recipe to display in the
preparation area. Posters will not be returned.
8. Participants are expected to leave the kitchens clean. This will be part of the judge’s evaluation.
DIVISIONS
Each county may enter as many blue ribbon participants from the county contest as the judge qualifies.
511 602 012 Mini-Meal (Intermediate)
511 602 022 Mini-Meal (Team, Intermediate)
511 602 013 Mini-Meal (Senior)
511 602 023 Mini-Meal (Team, Senior)
Oregon State University 2014 4-H State Fair Book – updated January 6, 2014
4-H Mini Meal Contest
Judge's Information Form
Division:
( )
( )
Intermediate
Senior
Class:
( )
( )
Mini Meal Individual
Mini Meal Team
Your Name _____________________________________ County ___________________
MENU
Main Food Group
Menu Items
Cost per person for entire meal (add cost per serving of each menu item)
Cost Per Serving*
$
*Calculate using the procedure indicated on the next two pages for each contest food. If the
menu contains foods not prepared as part of the contest, estimate the cost per serving and
also enter in this column.
TASK SEQUENCE
A very general outline of the task sequence in preparing the foods. For example: (1) Prepare
pizza; (2) Put pizza in oven; (3) Make salad dressing; (4) Make salad. Use a separate line
for each task.
Revised 2013
511-01
4-H Mini Meal Judge's Information Form, page 2
Name of Recipe
Estimated Cost
(market prices)
$
List of Ingredients and Amounts
$
$
$
$
$
$
$
Total: $
Participants using home preserved food
should indicate which ingredients were
home processed by participant and the
appropriate processing information (name
of product, processing method and
processing time.)
Number of Servings:
Cost Per Serving: $
(Total cost divided by number of servings)
Recipe Directions:
Revised 2013
511-01
4-H Mini Meal Judge's Information Form, page 3
Name of Recipe
Estimated Cost
(market prices)
$
List of Ingredients and Amounts
$
$
$
$
$
$
$
Total: $
Participants using home preserved food
should indicate which ingredients were
home processed by participant and the
appropriate processing information (name
of product, processing method and
processing time.)
Number of Servings:
Cost Per Serving: $
(Total cost divided by number of servings)
Recipe Directions:
Revised 2013
511-01
4-H FOOD/NUTRITION CONTEST SCORE SHEET
Name ________________________________________County ____________________________
Special
Contest/Class ____________________________________Placing ____ Award _____________
Excellent
Good
Could
Improve
Comments
Preparation Skills -- 25 pts
Measuring
Mixing/Assembling
Cooking and baking
procedures
Management
Efficient use of equipment
and work space
Tasks done in efficient
sequence
Cost accuracy
Work Habits
Cleanliness
Neatness
Sanitation
Safety
Finished Product -- 25 pts
Appearance/Presentation
Texture
Color
Flavor
Temperature
Nutrition -- 25 pts
(Knowledge of what foods
contribute to diet)
Creativity, Originality -- 25
pts
Choice of foods and menu
Display/Presentation
Service
Table Setting
Additional Comments
OREGON STATE UNIVERSITY EXTENSION SERVICE
(7/07)
511-07
What’s
on your plate?
Before you eat, think about what and how much
food goes on your plate or in your cup or bowl.
Over the day, include foods from all food groups:
vegetables, fruits, whole grains, low-fat dairy
products, and lean protein foods.
Dairy
Fruits
Vegetables
Grains
Protein
Make half your
plate fruits and
vegetables.
Make at least
half your grains
whole.
Switch to skim
or 1% milk.
Vary your protein
food choices.
ChooseMyPlate.gov
Vegetables
Eat more red, orange,
and dark-green veggies like tomatoes,
sweet potatoes,
and broccoli in main
dishes.
Add beans or peas
to salads (kidney or
chickpeas), soups
(split peas or lentils),
and side dishes (pinto
or baked beans), or
serve as a main dish.
Fresh, frozen, and
canned vegetables
all count. Choose
“reduced sodium”
or “no-salt-added”
canned veggies.
Fruits
Use fruits as snacks,
salads, and desserts.
At breakfast, top your
cereal with bananas
or strawberries;
add blueberries to
pancakes.
Buy fruits that are
dried, frozen, and
canned (in water or
100% juice), as well as
fresh fruits.
Select 100% fruit juice
when choosing juices.
Grains
Substitute wholegrain choices for
refined-grain breads,
bagels, rolls, breakfast cereals, crackers,
rice, and pasta.
Check the ingredients
list on product labels
for the words “whole”
or “whole grain”
before the grain
ingredient name.
Choose products that
name a whole grain
first on the ingredients list.
Dairy
Protein
Foods
Choose skim (fatfree) or 1% (low-fat)
milk. They have the
same amount of
calcium and other
essential nutrients as
whole milk, but less
fat and calories.
Eat a variety of foods
from the protein food
group each week,
such as seafood,
beans and peas, and
nuts as well as lean
meats, poultry, and
eggs.
Top fruit salads and
baked potatoes with
low-fat yogurt.
Twice a week, make
seafood the protein
on your plate.
Look out for salt (sodium) in foods
you buy. Compare sodium in foods
and choose those with a lower
number.
If you are lactose
intolerant, try
lactose-free milk or
fortified soymilk (soy
beverage).
Choose lean meats
and ground beef that
are at least 90% lean.
Drink water instead of sugary drinks.
Eat sugary desserts less often.
Trim or drain fat from
meat and remove skin
from poultry to cut
fat and calories.
Make foods that are high in solid
fats—such as cakes, cookies, ice
cream, pizza, cheese, sausages, and
hot dogs—occasional choices, not
every day foods.
For a 2,000-calorie daily food plan, you need the amounts below from each food group.
To find amounts personalized for you, go to ChooseMyPlate.gov.
Eat 2½ cups
every day
Eat 2 cups
every day
Eat 6 ounces
every day
Get 3 cups
every day
Eat 5½ ounces
every day
What counts as a cup?
1 cup of raw or
cooked vegetables
or vegetable juice;
2 cups of leafy
salad greens
What counts as a cup?
1 cup of raw or
cooked fruit or
100% fruit juice;
½ cup dried fruit
What counts as
an ounce?
1 slice of bread;
½ cup of cooked rice,
cereal, or pasta;
1 ounce of ready-toeat cereal
What counts as a cup?
1 cup of milk, yogurt,
or fortified soymilk;
1½ ounces natural or
2 ounces processed
cheese
What counts as
an ounce?
1 ounce of lean meat,
poultry, or fish; 1 egg;
1 Tbsp peanut butter;
½ ounce nuts or
seeds; ¼ cup beans
or peas
U.S. Department of Agriculture • Center for Nutrition Policy and Promotion
August 2011
CNPP-25
USDA is an equal opportunity provider and employer.
Cut back on sodium
and empty calories
from solid fats and
added sugars
Limit empty calories to less than
260 per day, based on a 2,000
calorie diet.
Be physically active
your way
Pick activities you like and do
each for at least 10 minutes at a
time. Every bit adds up, and health
benefits increase as you spend more
time being active.
Children and adolescents: get
60 minutes or more a day.
Adults: get 2 hours and 30 minutes
or more a week of activity that
requires moderate effort, such as
brisk walking.
4‐H Youth Development 511‐014/Jan 2009 Measuring Ingredients
For all measurements:
• Use the correct standardized equipment for the ingredient
• Make the fewest measurements possible – use more than one
utensil only when necessary to get the amount needed
• Learn and use basic equivalent measures:
3 teaspoons = 1 Tablespoon
16 Tablespoons = 1 cup = 8 fluid ounces
Measuring liquids
1. Choose standardized liquid measuring cups that:
Are clear enough to see through
Have a pouring spout
Have clear amount markings with space above the marking
(For small amounts use standardized measuring spoons.)
2. Keep the cup on a flat surface
3. Keep your eye on the same level as the line on the cup
4. Fill the cup until the bottom of the curve of the
liquid surface is on the line of the measurement
needed
5. Use a rubber scraper to help remove all of the
ingredient from the measuring cup
Measuring Ingredients 511‐014/Jan 2009 1 Measuring dry or solid ingredients:
1. Use a standardized dry measuring cup in
the exact amount needed
(For small amounts use standardized
measuring spoons.)
2. Fill the cup to overflowing
• Most dry ingredients
– scoop up the ingredient or
pour into the cup
• Flour
– sift once or stir in the container to
fluff the flour
- spoon gently into the cup until overflowing
do not press down, shake or tap the cup
• Shortening, butter, margarine
- press small amounts in layers into the cup
to avoid air pockets
3. Level with the top edge of the cup
• Most ingredients – scrape a straight edge across
the top to remove extra ingredient
• Brown sugar – press lightly to be sure all spaces
are filled. Press enough to just hold the shape
of the cup when removed
Measuring Ingredients 511‐014/Jan 2009 2 Prepared by Elaine Schrumpf, Extension Specialist, 4‐H Youth Development, Oregon State University ©2009 Oregon State University Oregon State University Extension Service offers educational programs, activities, and materials—without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, and disabled veteran or Vietnam‐era veteran status. Oregon State University Extension Service is an Equal Opportunity Employer. Table Setting Guide: Basic Place Setting
Place Mat – Appropriate for breakfast, lunch, or dinner. It should harmonize with
dishes in color & texture.
Napkin – Fold simply, square or oblong, place at left of the fork with open corner at
lower right. Lay the napkin one inch from edge of table.
The plate is always in the center. China should be suited in design and material to
the occasion.
Place silver and plate one inch from edge of table.
Place knife to right of plate with cutting edge towards plate, but not under edge of
plate.
The spoon goes to the right of knife with bowl up. The soup spoon goes to the right
of the regular spoon.
Place forks at left of plate, tines up, not under edge of plate. The salad fork is
placed to the left of regular fork.
Water glass is at tip of the knife.
Place cup and saucer to right of teaspoon, with handle of cup to the right.
Place salad plate above forks.
If both salad plate and bread & butter plate are used, salad plate is above napkin
and bread & butter plate above fork. The bread & butter plate and knife are
optional.
Soup bowl is placed on dinner plate.
Be careful that hands do not touch the eating surface of silver or dishes. Hold silver
and cups by their handles. Lift glasses at the bottom instead of near the top.
HOW TO FIGURE THE TOTAL COST OF A PREPARED FOOD
Let’s take, for example, this recipe for Baked Tunawiches:
Biscuits
1 C. flour
½ tsp. salt
1 ½ tsp. baking powder
2 2/1 Tbs. hydrogenated shortening
about 1/3 cup milk
Filling
6 ½ oz. can tuna, drained
2 Tbs. celery, chopped fine
2 Tbs. sweet pickle relish
¼ cup mayonnaise
salt and pepper to taste
Set oven at 400 degrees. Make biscuit dough by sifting dry ingredients together, cutting fat, and stirring in just enough milk to make a soft
dough. Put dough on a lightly floured board and knead 10 times. Divide dough into 3 portions: roll each portion out to make a thin circle, no
thicker than ¼ inch. Combine filling ingredients. Put filling on one side of biscuit circles, fold over and seal edges tightly by pressing with a
fork. Place sandwiches on an ungreased cookie sheet; bake 15-18 minutes, until golden brown. 3 servings.
To figure out the cost of ingredients, let’s use the celery for an example:
Baking powder: 7 oz. = $.69
1. Figure out the cost per unit (ounce for most food, cup
1 oz. = $.01
for milk, whatever the food sold by weight or volume).
1 oz. = 2 Tbs. = 6 tsp.
Celery was $.49 per pound. Divide by 16 ounces per
1 1/2 tsp. = 1/4 oz.
pound to find the cost for one ounce.
$.49 ÷ 16 = $.03 per ounce
1 1/2 tsp. = 1/4 of $.01
2.
Look on the chart to find the measurement per unit in this case cups per ounce. You will have to figure
some foods out yourself.
Chopped celery: 1/4 cup weighs 1 oz.
3.
Since you only need 2 Tbs., figure out how much 2 Tbs. is.
4 Tbs. = 1/4 cup, so 2 Tbs. = 1/8 cup
If 1/4 cup = 1 oz., then 1/8 cup = 1/2 oz.
4.
Figure out the cost of how much you need. If one
ounce costs $.03 and you need 1/2 oz., divide by 2
(round off to the nearest $.01) and see what 1/2 oz. =
$.02. Therefore the 2 Tbs. you need costs $.02.
Figure the rest of the ingredients in the same way.
Flour: 10 lbs. = $1.69
1 oz. = $.01
4 oz. = 1 cup
1 cup = $.04
Tuna: 6 1/2 oz. can = $.79
Mayonnaise: 32 fl. oz. = $1.29
1 fl. oz. = $.04
1 cup = 8 fl. oz.
1/4 cup = 2 fl. oz.
1/4 cup = $.08
Shortening: 42 oz. = $1.79
1 oz. = $.04
1 oz. = 2 Tbs. + 1 tsp. = 7 tsp.
1 tsp. = 1/7 oz.
2 1/2 Tbs. = 7 1/2 tsp. = 1 7/100 oz.
2 1/2 Tsp. = $.04
Milk: 1 qt. = $.59
1 cup = $.15
1/3 cup = $.05
Seasonings: 26 oz. = $.32
1 oz. = $.01
1 oz. = 1 1/2 Tbs. = 4 1/2 tsp.
1/4 tsp. = 1/9 oz.
1/2 tsp. = 1/9 of $.01
Relish: 12 fl. oz. = $.67
1 fl. oz. = $.06
2 Tbs. = 1 oz.
2 Tbs. = $.06
To figure the total cost, add the cost of ingredients:
Flour
Baking powder & seasonings
Shortening
Milk
Tuna
Celery
Relish
Mayonnaise
$
0.04
--0.04
0.05
0.79
0.02
0.06
0.08
Total: $
1.08
This is the final figure that goes to the judge.
Suggestions for Foods Contests Participants
What to expect:
Be sure to arrive 30 minutes prior to your scheduled time. This is important.
Be sure to have your “Judge’s Information Form” and a 5”x7” recipe card with
the recipe you are preparing completed before you arrive.
You will be greeted at the door and assigned to a certain kitchen area.
You will be introduced to your judge, to whom you will give the judge’s
information sheet and the recipe and then you can begin.
Bring dish soap, towel, and dishcloth so you can do the dishes.
Your product will be put out for the audience to sample. Paper plates and
utensils are provided.
Appearance:
Be sure to dress neat and clean for this special occasion. Put your best foot
forward. It is suggested that you dress appropriately to complement your
menu.
Aprons should be worn; a full apron is preferred over a half apron.
It is preferred that you wear closed-toe shoes.
Have your hair pulled back so that it is not in your food, and you are not
constantly pushing it back.
Present an overall well-groomed appearance.
Safety:
Use care when opening tin cans to ensure safety. Do not use knives to open
cans.
Use the proper knife for the specific task.
Be sure to use knives properly. Do not slice with the knife toward you. Use a
cutting board rather than holding the food item in your hand while cutting.
You will need to provide your own cutting board if you are chopping, slicing, or
dicing meat, vegetables or fruit.
Suggestions for Foods Contests Participants revised May 2012
Page 1 of 5
Be careful when lifting the lid on a pan while it is cooking. Tip the lid away
from you so that the steam that will escape does not burn your face.
Be sure to use hot pads/potholders when removing hot dishes from the oven.
Do not use a towel for this purpose.
When stirring hot foods, use something that is not metal as metal is an efficient
heat conductor and can become very hot.
Deep fat frying for the Junior level is NOT RECOMMENDED.
At the contest:
Parents are not to become involved at the contest site.
Clean up any messes left from previous contestants before starting your contest
– i.e. crud left in the sink, mess on the floor (safety issue), etc.
Clean your work area when you arrive. Bring clean equipment. Bring extra
towels, potholders, etc. – set aside any that fall on the floor and only use clean
towels and/or potholders. Wipe off all surfaces (stovetop, counter, and judge’s
table) and wash your hands before you begin cooking.
Do not put your carrying box on the counter. Take your food ingredients and
cooking utensils out of the box or sack and arrange them neatly on the counter
top and then store the box or sack on the floor out of your way. As you unpack
your items, look the kitchen over and organize supplies where you will use
them, i.e. by sink, range, or mixing area.
Be sure to check out your oven before you begin; find out how it works. Some
ovens require turning two knobs. If you need assistance operating anything,
don’t be afraid to ask the judge or clerk.
Be sure to clean up spills as soon as they happen. Don’t panic in case of an
accident, merely clean the “mess” and go on – the judge won’t mark you down
for an accident, but she will want to see how you handle the situation.
Be honest if you forget an ingredient. Don’t panic but do try to continue your
contest as best you can.
Use the proper measuring utensils, i.e. liquid measuring cup for liquid
ingredients; dry measuring cup for measuring flour and sugar; and proper sized
measuring spoons.
Suggestions for Foods Contests Participants revised May 2012
Page 2 of 5
Measure accurately – even if a certain ingredient can be estimated without
affecting the recipe, the judge is looking for you to show your skills so measure
everything carefully.
Use the proper tools for the job, i.e. don’t use a metal spatula on a non-stick
surface.
Use a straight edge to level off the dry ingredients when measuring. Table
knives are usually not level.
Measure ingredients over wax paper or a container, not over mixing bowl.
Wipe tops of all tin cans prior to opening to ensure cleanliness.
Break eggs into a cup before adding to your bowl containing other ingredients.
This way if you get a piece of egg shell, you can remove it from the cup before
the egg is added to your main mixing bowl.
DO NOT LICK YOUR FINGERS – if for some reason you must sample your dish
(for seasoning to taste), bring a couple of clean spoons just for that purpose.
It is a good idea to bring a bag or sack for garbage. A paper lunch bag with a
plastic produce bag inside works well. This can be attached to the counter top
with masking tape.
Have a bowl or plate next to the work site on which to place your dirty spoons.
When washing dishes the following procedure works well if two sinks are
available:
stack
sink with
sink with
drain on
dishes
soapy water
hot water
clean towel
This can be set up either left to right or right to left depending on the kitchen.
Wipe off all surfaces (stovetop, counter, and judge’s table) when you are done
and leave the kitchen neat and tidy. Don’t leave soap suds or bits of food in the
sink.
Serving:
Be prepared for display of the food. Serve food in dish, platter, plate, basket,
etc. that looks nice with table service. Use a hot pad or trivet if the dish is hot
(not a hot pad mitt).
Suggestions for Foods Contests Participants revised May 2012
Page 3 of 5
Be sure your table setting complements the type of food prepared, i.e casual
food should not be served on formal china. Don’t forget your tablecloth or
placemat. A centerpiece is optional, but may count in your favor.
Take off your apron before meeting with the judge for your interview. Put your
apron back on after your interview is complete and before resuming your work
in the kitchen (clean up).
Be courteous to your judge. Be prepared to talk about the foods you have
made, i.e. nutrition, why you chose the recipe, any modifications you made, etc.
Take pride in yourself as well as your product.
A few tips to remember:
Be sure to practice your contest to ensure that you are finished within the time
allotted for the contest you are participating in. Practice start to finish – pack
your box(es) and practice like it is the real contest each time, timing yourself.
Practice with someone observing you and make notes each time of what to
improve or remember the next time you practice.
Know what you intend to do, then practice, practice, practice!! Going over the
allotted time makes your contest an automatic white ribbon…make sure you
can easily complete your contest within the time limit.
Remember paper towels and/or a towel to wipe your hands on.
It is better not to pre-measure, pre-mix, or pre-chop, slice or dice your
ingredients – the judge wants to see that you know how to use proper
measuring, chopping, slicing, and dicing techniques.
Try to put all ingredients in convenient containers, i.e. don’t bring the milk jug
when your recipe is calling for just 1 cup. Put the amount you need, plus a
cup or more in a Tupperware bowl, etc.
Label all food items carefully. There have been times when moms/members put
the flour, sugar, salt, and powdered sugar in small containers to take to the
contest. Unfortunately, sometimes these items are hard to distinguish when
under pressure of the contest. The results can be disastrous.
Carry extra ingredients – if your recipe calls for 2 eggs, carry 3 so that if you
drop one, you still have a backup to complete your dish.
Suggestions for Foods Contests Participants revised May 2012
Page 4 of 5
In group contests, make sure each member of the group has an equal part to
play in the contest. Make sure the group works well together and plan tasks so
group members aren’t in each other’s way.
Costing sheet should be done by the member.
Make recipe card and judge’s information sheet neat, easy to read, and
organized. Recipes should indicate number of servings. Recipes that make a
large number of servings should be cut down to lessen cooking time.
Be sure to make a checklist of all ingredients and utensils that you need for the
contest. Double check this to ensure that you have everything you need:
Apron
Cutting board
Hand towel
Dish rag
Mixing bowl
Liquid measuring cup
Judge’s information sheet
Measuring spoons
Straight edge utensil
Serving dish and server
Cooling rack
Potholders/hot pads
Knife
Dish towel
Dish soap
Dry measuring cup
Paper sack for garbage
Recipe written on 5”x7” card
Spatula
Pots or pants
Plastic sack for wet towels
other
Don’t forget a container to bring leftovers home in.
Nutrition:
You need to be knowledgeable about:
 Nutrients in the body
 Loss of nutrients through cooking
Suggestions for Foods Contests Participants revised May 2012
• Vitamins & minerals
• 4 Food Groups
Page 5 of 5
Food Preparation & Mini-Meal Contests
Suggested Timeline
4-6 weeks before
ƒ Select recipe
• Look for a recipe that can be completed in 30-40 minutes, the rest of the
hour will be setup and cleanup.
• Shop for ingredients. Get ingredient prices for costing sheet.
• Make an approximate timeline for setup, food preparation, and cleanup.
Figure out within the hour how much time each step takes.
ƒ Make a list of everything you will need, i.e. knives, spoons, cooking dishes,
serving dishes, hand towel, washcloth, paper towels, etc. - anything you have
used when you prepared the dish at home.
• Keep notes each time you practice about something you needed but
didn’t have in your box and need to remember next time.
• Practice cooking with a timer, and bring it with you, so you can keep
track of how much time is remaining and make any adjustments.
Practice your meal at least once per week
ƒ Find out what works well and what doesn’t work so well.
• Figure out how to adapt things that don’t work!
• Make sure to allow enough time to clean-up within the contest time
allotted. Your contest time must include setup, cooking, and cleanup.
Don’t go over time!
• Think about mistakes that could happen and what you will do in that
scenario. Make a what-if plan.
3 Weeks before
ƒ This contest is not only about how tasty your dish is and how beautiful it looks
– the entire contest is a presentation. Present yourself & your recipe with style!
ƒ Sketch out ideas for poster and laminated recipe.
• Decide on embellishments or special paper, etc.
• Get supplies needed such as stencils, paints, stickers, etc.
ƒ Plan appropriate serving dishes that complement your foods and theme.
• Plan all coordinating pieces, such as tablecloths and placemats.
• Purchase place setting or borrow from friends or relatives.
2 Weeks before
ƒ Have judge’s information sheet completed.
• Handwrite NEATLY or type if necessary. Make a copy and practice the
layout so the copy you turn in is NEAT.
1 Week before
ƒ Fine-tune your presentation. You should be able to do everything just as you
would at the real contest by now!
Contest Day
ƒ SMILE!
ƒ Cook with confidence, knowing you have practiced and you are ready!!
ƒ Carefully clean your kitchen when you are finished. You want to be courteous
and leave it as clean, or cleaner, than it was when you started.