VIRTUAL FOOD FIESTA SAN JOAQUIN COUNTY - UC ANR
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SAN JOAQUIN COUNTY
VIRTUAL FOOD
FIESTA
IT MIGHT LOOK DIFFERENT
THIS YEAR, BUT IT IS STILL FOOD
FIESTA TIME!
MARCH 6, 2021
9 AM TO 1 PM
Register for Cupcake
Wars, Food Art, Table Settings, Cake Decorating and
Food Presentations
at:
https://forms.gle/5bBQAnhma2RWjjWPA
SAN JOAQUIN COUNTY
4-H FODD FIESTA
Register for Cupcake
Wars, Food Art, Table Settings, Cake
Decorating and Food Presentations
at:
https://forms.gle/5bBQAnhma2RWjjWPA
You will be required to
submit your recipe with your entry.
Recipes must list the source.
(website, cookbook,
magazines, etc.)
The Deadline for entries
is March 1, 2021 at 5pm
Virtual Food Fiesta
Saturday March 6,2021
9am-1pm
It might look different this year, but it is still Food Fiesta Time!
All registered 4-H members may enter!
Register for Cupcake Wars, Food Art, Table Settings,
Cake Decorating and Food Presentations
at:
https://forms.gle/5bBQAnhma2RWjjWPA
You will be required to submit your recipe with your entry.
Recipes must list the source.
(website, cookbook, magazines, etc.)
The Deadline for entries is March 1, 2021 at 5pm
Late entries will NOT be accepted
Age Divisions: There are four divisions so that a member can compete with others in the same
age range or experience level. The divisions are based on your age as of December 31, 2020.
Judging is done independently.
Primary Members: 5-8 years (Non-Competitive)
Junior: 9-10 Years
Intermediate: 11-13 Years
Senior: 14 and Up.
Awards: Awards are based on the Danish System, which allows for each participant to be
judged independently against set criteria. Primary Members will receive participation
awards. All judging results and awards are final and based on the participant’s presentation and
display at the time of judging.
Rules:
1. Participants do not have to be a part of a Food Project to enter.
2. Recipes must be suited to the age of the member. Older members will be expected to prepare a more challenging item. 3. Participants must do all the food preparation and cooking himself or herself, with age- appropriate supervision as needed. 4. Recipe should serve up to 4-8 people. 5. Parents and others should not assist participants with setting up their display. 6. This is a showmanship event. A 4-H uniform or theme related outfit is encouraged but not required. 7.Competitors should dress neat and clean and long hair should be pulled back as a health consideration. 8. Participants should be prepared to answer questions from the judges about how his or her recipe was prepared, how his or her menu was selected, what food group each dish belongs in, and other questions. 9. Make sure to read through the contest descriptions before entering and follow additional rules listed in each contest description. Submissions: Please submit your photos and documentation with your registration by March 1, 2021.
Cupcake Wars Limited to one entry per participant Make sure to use multiple devices if more than one youth from the same household will be participating in the competition. Each entrant must bring four cupcakes and their own decorating supplies. Cupcakes can be homemade, or store bought (unfrosted) but must be cooled, unfrosted, and ready to decorate by 9am on March 6th. All decorations must be edible. No plastic picks or store-bought figures allowed. You acknowledge by entering that you must provide four cupcakes and your own decorating supplies and will be asked to decorate four different themed cupcakes. A time limit of twenty minutes will be given for decorating time. You will prepare to decorate four different themed cupcakes during the 20-minute Cupcake Wars time period. All decorations must be completed only during the 20-minute competition. You will set up your workspace so that it is visible on Zoom and will keep your video on for the entire 20- minute competition time. (Sound should be muted.) Evaluators will be watching as you complete decorating. When the time period has passed, the cupcakes will be placed on a plate in front of the camera so that they are fully visible while the evaluators complete their evaluation. You will need to introduce yourself and state your theme. The four themes are: 4-H, Spring, Ocean, and Camping. You will be evaluated on 1) creativity of decorations; 2) workmanship; 3) originality; and 4) neatness.
Food Art
Limited to one entry per participant
Channel your inner artist as you use food to turn your plate into a canvas. Each entrant must
submit a photo or two depending if the food art is made flat on a surface or three dimensional.
Registration is not complete until a description is sent in with the photos including a description
of the foods used as well as a brief summary of your photo. Please make sure to submit photos
without the youth in them. You may use a plate or platter to display your food art, everything
used in the food art must be edible.
The four themes are: 4-H, Food, Ocean, and Outdoors.
You will be evaluated on 1) creativity of food use; 2) workmanship; 3) originality; and 4)
neatness.
Example for your entry form:
Name:_______ Division:______
Age:___
These two owls are made from pancakes, with
strawberry wings and noses, bananas were used
for the eyes with blueberries. Extra blueberries were used as a
background.
Table Setting You will then log in to Zoom on March 6 at an assigned time to give your interview. Table Setting Contest for Primary Members (Clovers) Limited to one entry per member. Primary Members (Clovers) are required to set a basic place setting. Include a napkin, dinner fork, dinner knife, teaspoon, plate, and water glass, place card and menu. Please follow the guidelines for the table setting contest. Table Setting Junior, Intermediate, and Senior Members Limited to one entry per member. You will be given a time to log into Zoom to conduct your interview. A neat, interesting, clean, and attractive table setting makes any meal more enjoyable. There is more than one way to set a table. The usual way to set a table is to put all the dishes, flatware, and food on the table before anyone sits down. When there is company or for a special meal, part of the food and dishes may be left in the kitchen and served later. Diners at a buffet or a picnic may fill their plates and glasses before they are seated. The way to set your table depends upon the way the meal is to be served. Be creative and have fun! Color texture, design and creativity are important. For the Table Setting Contest, one place setting is to be displayed. Include table covering, dinnerware, stemware, flatware, centerpiece, and menu. Do not prepare food. Select a Theme- What is the occasion...a family dinner, a holiday, or lunch with friends? Select a theme which fits the occasion. Possibilities can run from a fishing party sack lunch to a formal Mother’s Day dinner.
Table Appointments - These include any item used to set a table: tablecloth, placemats,
dinnerware, glassware, flatware, and centerpiece. Choose table appointments to fit the occasion
and carry out the theme. Paper plates, plasticware, and paper napkins may be used for a picnic,
but they would not be appropriate for a formal dinner. Flatware and dishware must be safe to
eat from i.e., no glitter, glue, etc. is to be used on eating surfaces.
Table Covering - This is the background for the food and table appointments placed on it. It
protects the table and makes for less noise. Placemats and/or tablecloths may be used.
Sometimes the table is left bare. Choose a covering which is appropriate for the occasion and
the other table appointments. You may match or blend colors and textures in the dishes or use
something quite different for contrast.
Place Card- A place card is a piece of paper indicating what table a guest at an event, such as
a wedding or banquet, is assigned to sit. Place cards generally have the guest's name and table
number, and frequently have some design as well to add style. You can include the guests
name and not a table number. This will be up to you.
Place Setting - Allow at least 20 inches for each person’s dishes. This is called a cover and
each cover is set exactly the same. A cover contains the dinnerware and flatware for the meal
served.
• Put the plate, china, pottery paper, glass, etc., in the center of the cover about one inch
from the edge of the table. If a table is not used at the event, placement may vary.
• Place the knives and spoons on the right side, the forks (silver, plastic, etc.) on the left
about one inch from the plate and one inch from the edge of the table. Turn the cutting
edge of the knife towards the plate. If there is more than one piece in each cover, such
as one dinner fork and a salad fork or one teaspoon and a soup spoon, place the one
that will be used first outside the other.
• Napkins folded into oblongs are placed next to the forks with the fold to the left so it
opens like a book. Decorative and creative folds are encouraged. Placement of the
napkin may vary.
• The first beverage glass is placed about one inch above the tip of the knife. If serving
more than one beverage, place additional glass(es) to the right of the first glass in order
served.
• If coffee or tea is served, the cup is placed on the saucer and set to the right of the
spoon. Have the handle pointing to the right.
• Salad, bread and/or dessert plate(s) or bowl(s) may be placed at the top of the fork(s).
• When selecting your cover, include a dish for each course. Placement may vary
according to how and when food is served.
Centerpiece- The centerpiece should be coordinated with the table appointment and be appropriate for the occasion. Even though a single place setting is set, the centerpiece should be visible to all as if the entire table was set and should not obstruct anyone’s view of each other. Centerpiece candles are NOT to be lit. Points will be deducted for lit candles. Menu- When planning a menu, first decide on the main dish. Select appropriate vegetables, appetizer, soup, or salad. Add bread, dessert, and beverage, if desired. Use MyPlate to plan nutritious meals. Menus should contain two or three food groups. Other meals should contain five food groups. Participants are encouraged to develop interesting and creative menus. For example, you might name a food to fit your theme. For more information about MyPlate, go to MyPlate | U.S. Department of Agriculture. Note: The use of alcoholic beverages in any menu will disqualify table setting. Attire - Participant’s attire should correspond with the theme/ occasion of their table setting. Participants may come dressed or change in one of the restrooms. Judging & Interview - During judging, you PRESENT your table setting to the judge by telling about your ideas and why you chose this particular theme. You should view yourself as a host and the judge as your guest. You should extend a welcome to your guest and present your ideas behind your theme, choice of menu, food preparation and food handling. You should also demonstrate an understanding of table setting techniques. Following your presentation, be prepared to answer any questions your guest may have. You should be able to describe the ingredients and preparation required for all menu items, as well as food safety. You will be evaluated on 1) your oral presentation 2) the menu; 3) the table setting display; and 4) appropriate attire (4-H uniform is acceptable, but not necessary. 6) placement of utensils
Writing the Menu
The menu should be displayed on a 4x6 or larger on your choice of medium (index card, ceramic tile,
chalkboard, etc.) printed or typed by the participant. You may decorate and/or prop up the menu.
1) (a) List the foods in the order in which they are served. (Every menu will not include all the foods
listed.)
EXAMPLES FOR A FORMAL MEAL:
Appetizer
Salad Broiled Ham
Main Dish
Starchy Vegetable Grilled Pineapple Slices
Other Vegetables
Bread Cole Slaw
Dessert Hot Gingerbread with Applesauce
Beverage
Coffee Milk
(b) Group foods served in one course. Use single line spacing between
food items and a double line spacing between courses.
2) Use CAPITALS at the beginning of all words except articles,
conjunctions, and prepositions. Correct spelling is important. Cream of Broccoli Soup
Currie Toast Fingers
3) When an item on the menu has an accompaniment: (a) place the
main item to the left and the accompaniment to the right, Fresh Fruit Salad Plate
Braised Pork Chops Applesauce with Lime Sherbet
(b) or you may center the main item and write the accompanying item Crescent Rolls
underneath,
Glazed Chocolate Roll
Braised Pork Chops Coffee Milk
Applesauce
(c) if more than one accompaniment appears, place one at each side on the same line
Sesame Seed Wafers Tomato Bouillon Saltines
(d) or place both on the same line below.
Tomato Bouillon
Sesame Seed Wafers Saltines
4) When a food is commonly prepared in more than one way, avoid confusion by describing the method
of cooking, such as: roast Turkey or French Fried Potatoes.
5) List each food with the exception of butter, cream, sugar, or salad dressing, unless it is something
special, such as Honey Butter or Poppyseed Dressing.
6) List beverages last.7) Plan the spacing and arrangement of the items on the menu so that the written menu is symmetrical.
8) Consider creativeness when choosing names of menu items (except for formal menus). Formal menus
must use original names of items. Ex. using Patriotic Punch for a 4th of July theme and Cherry Punch for
a formal theme.
Common Errors in Planning Meals
PREPARATION AND TYPE OF FOOD
• no main dish
• More than one main dish
• Too many foods prepared in the same way, such as fried foods, creamed food, or foods with sauces
• Too many starchy foods
• Same fruit or vegetable more than once
• Too many high protein foods
NUTRITION TEMPERATURE
• Too many foods from one food group • Too many foods of the same temperature
• Missing food groups • not enough time allotted for preparation
• Contain a variety of foods not meeting the • need to keep hot foods hot and cold foods
nutritional needs of those for whom it is cold
planned • Food not stored at safe temperature
(special consideration needed for picnics)
FLAVOR
• All bland flavor COLOR
• Too many strong flavors • Too many foods of same color
• repetition of food or flavor • no contrast or variation
• no tart or acid-flavor • Clashing or unpleasant color scheme
• Too many sweet or too many sour foods
TEXTURE
• Too many soft foods
• Too many chewy foods
• Too many crispy or crunchy foods
• Lack of variety in texture
SIZE
• Too many mixtures
• Too many small pieces of the same size and shape
• Too many similar shapes
• Lack of variety in shape4-H Table Setting Contest Score Sheet
1. The flatware, plate, and napkin should be one inch from the edge of the table.
2. The plate is always in the center of the place setting.
3. The dinner fork is placed at the left of the plate.
4. If a salad fork is used, it is placed to the left of the dinner fork.
5. The napkin is placed to the left of the fork, with the fold on the left (unless a decorative/creative
fold is used). The napkin may also go under a fork or on top of the plate.
6. The knife is placed to the right of the plate with the sharp blade facing in towards the plate.
7. The teaspoon is placed to the right of the knife.
8. If a soup spoon is needed, it is placed to the right of the teaspoon.
9. The soup bowl may be placed on the dinner plate.
10. The drinking glass is placed at the tip of the knife.
11. If salad, bread and/or dessert plate(s) — or bowl(s) — is used, place at the top of the fork(s).
12. The cup or mug is placed to the top right of the spoons.
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating
with the Counties and the United States Department of Agriculture.Recipe Contest
Registration is not complete if the recipe information and the steps and pictures are missing. For the Food
preservation class, your recipe must include the method of preservation. You will be give an assigned time
to log into Zoom on Saturday March 6, 2021. Between 10am and 1pm.
Prepare a recipe appropriate to the category. Your recipe cannot be made solely from a prepackaged food
(e.g., chili in a can, Hamburger Helper, a pumpkin bread mix, etc.). You may use a mix or prepackaged
food if it is part of a recipe (e.g., candy bars, crackers, Jell-O mix, or cake mix used with other ingredients
in a recipe). You may use a cake mix for the Decorated Cake class. Select an appropriate container for
presentation.
When filling out the registration, please make sure to include which class you will be participating in. Make
sure to include your class on your recipe submission along with your name, age, and division (clover,
junior, intermediate, and senior). Also make sure to submit your Steps on How to Make your dish with
photos and include your name class and division. Please see the below examples on pages
P1 Cookies S1 Appetizer
P2 Yeast Breads S2 Soup
P3 Quick Breads S3 Salad
P4 Pies S4 Main Dish
P5 Cakes
P6 Candy
P7 Preserves
P8 Decorated Cake
P9 Canning
You will be evaluated on 1) your oral presentation; 2) the appearance of the prepared food; 3) neatness
of the food presentation; and 4) appropriate attire for the occasion. (4-H uniform is acceptable, but not
necessary.) 5) How to information provide with pictures. For the Cake Decorating class, you will be
evaluated on your cake decorating skills.
Clovers can submit their entries but will receive a participation ribbon.RECIPE
Banana Bread
By: _Your Name _ Age:______ Division:__Junior, Intermediate, Senior Class:__P3_
Recipe Source : Adapted by By Shelley Albeluhn at
Allrecipes.com
Banana Banana Bread | Allrecipes
Prep time 15minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes
Servings: 12
Yield: 1 Loaf
Baking Tools
● Baking Spray ● Silicone Spatula
● Large mixing bowl ● Measuring spoons
● Medium mixing bowl ● Measuring cups
Ingredients
● 2 cups all- purpose flour
● 1 teaspoon sugar
● 1 teaspoon baking soda
● ¾ brown sugar
● ¼ teaspoon salt
● 2 eggs, beaten
● ½ cup butter
● 2 ⅓ cups mashed overripe bananas
Directions
Preheat the oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan. You can use cooking spray or butter. In a
large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in
eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter
into the prepared loaf pan. Bake in a preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of
the loaf comes out clean. Let bread cool in the pan for 10 minutes. Then turn out onto a wire rack to continue
cooling. Once cooled, you may enjoy your bread.Steps Showing How to Make Banana Bread
Name:_____________ Age:___________
Divison:___________ Class:_______
Ingredients
● 2 cups all- purpose flour
● 1 teaspoon sugar
● 1 teaspoon baking soda
● ¾ brown sugar
● ¼ teaspoon salt
● 2 eggs, beaten
● ½ cup butter
● 2 ⅓ cups mashed overripe bananas
Step 1.
Preheat the oven to 350 degrees F.Step 2 Lightly grease a 9x5 inch loaf pan. You can use cooking spray or butter. Step 3 In a large bowl, combine flour, baking soda and salt.
Step 4. In a separate bowl, cream together butter and brown sugar. Step 5 Stir in eggs and mashed bananas until well blended.
Step 6 Stir banana mixture into flour mixture; stir just to moisten. Step 7 Pour batter into the prepared loaf pan.
Step 8 Bake in a preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Step 9 Let bread cool in the pan for 10 minutes.
Step 10 Then turn out onto a wire rack to continue cooling. Step 11 Once cooled, you may enjoy your bread.
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