Foods Revue

Start planning now for the 2014 Favorite Foods Revue – registration form is found if you click on Registration Forms Under the Youth Development heading.

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The following are the classes members can enter:

Cloverbuds – (grades 1 & 2)

    1. Brownies, cupcakes, chocolate chip cookies or nutritious snack or fruit or vegetable snack (Cloverbuds will receive a participation gift).

Six Easy Bites – (grades 3 & 4)

1. Nutritious Snack
2. Display of an experiment or  comparison you did from the 4-H literature

Tasty Tidbits – (grades 5 & 6)

1. Nutritious Salad
2. Display of an experiment or comparison you did from the  4-H literature

You’re The Chef – (grades 7-9)

1. Main Dish Salad
2. Display of an experiment or comparison you did from the 4-H literature

Foodworks – (grades 10-12)

1. International Food
2. Display of an experiment or comparison you did from the 4-H literature

Cake Decorating – (Beginners ) – Plate of 3 decorated cookies

Cake Decorating – (2 or more years) – a decorated cake or small tier cake

Food Preservation – Food item made with preserved food as one of the ingredients (open to members enrolled in Foods or Food Preservation, check  your 4-H literature for ideas)

Guidelines:

4-H’ers in Six Easy Bites, Tasty Tidbits,  You’re the Chef or Foodworks  can enter in three categories  this year  – a  food  item, a display of an experiment  you  did from  the 4-H literature, and  a Food  Preservation  item.    For  the  display  of  an experiment,  plan  on  a  card   table  sized  display.

The “Dig Deeper” sections of  the 4-H literature are one  good  place to find activities that would make a good display.  Expect to spend some time explaining your display to the judges.

4-Her’s can enter in up to 3 categories: a food item, a display of an experiment/comparison, and a preserved food. Here are some suggestions for putting together a display.

Step 1 – Choose an activity from your project materials. Try the “Dig Deeper” ideas.

Step 2 – Do the activity. Give yourself enough time to have the results ready by Revue day.

Step 3 – Set up a display. Include:

• a card table (or indicate if you need one provided)
• a brief explanation of the steps
• results (see “My Discoveries” in project materials)
• photos (optional)
• examples of activity
• title
• use sturdy materials like heavy cardboard or plywood. 3-sided displays hinged with strong tape work nice.

Following are the Favorite Foods Revue Entries:

FAVORITE FOOD REVUE

LOTS 117-128 Participants will receive a fair premium for their entry(ies). Pre-judged prior to Fair at Courthouse, face-to-face judging. Open to all exhibitors in the 4-H Cloverbud Project and in 4-H Foods and Nutrition projects. All blue ribbon winners will be required to display a picture of their entry/entries at the County Fair. This would include experiment. Picture taken at Revue by Key Committee.

CLASS I – FAVORITE FOODS REVUE Open to exhibitors enrolled in “Cloverbuds” grades 1-2

Lot#117 Favorite Food – 3 brownies (mix allowed, no frosting); 3 cupcakes; 3 chocolate chip cookies; OR a nutrition snack.

• Display food as a snack (example: plate, napkin, placemat, glass)
• Bring recipe on a 3×5 card with your name on it

• Display food with simple place setting (no centerpiece)
• Bring recipe on a 3×5 card with your name on it

• Display food with simple place setting (simple centerpiece)
• Bring recipe on a 3×5 card with your name on it

• Display food with an appropriate dinner place setting and centerpiece
• Bring recipe on a 3×5 card with your name on it

• Include menu card for a meal
• Bring recipe on a 3×5 card with your name on it
• Display food with an appropriate dinner place setting and centerpiece

• Each cookie must be 6-inch diameter but need not be round
• Bring recipe of frosting used on a 3×5 card with your name on it

• Set up appropriate setting for serving
• Bring recipe for cake and frosting on 3×5 cards

• Display food with simple place setting
• Bring along a sample of the preserved food
• Bring a 3×5 card describing process (freezing, canning, drying, etc.) processing time and recipe for prepared food
• May use item preserved from previous year
• Check 4-H literature for page appropriate ideas

Shawano County 4H Program is on Facebook!

If you have any questions regarding 4-H Youth Development in Shawano County, please contact:

	Joe Stellato, Department Head and 4-H Youth Development Shawano County Courthouse 311 North Main Street, Room 101, Shawano, WI 54166 Phone: 715-526-6136 * 715-526-4875 Email: joseph.stellato@ces.uwex.edu
	Terri Brunner, 4H Program Assistant Shawano County Courthouse 311 N Main Street, Room 101 Shawano, WI 54166-2198 Phone: 715-526-6136 Fax: 715-526-4875 Email: terri.brunner@co.shawano.wi.us
	Charlotte Schwartz,  Office Assistant Shawano County Courthouse 311 N Main Street, Room 101 Shawano, WI 54166-2198 Phone: 715-526-6136 Fax: 715-526-4875 Email: charlotte.schwartz@co.shawano.wi.us