Oahu 4-H 2010 Food Show

Where: Kalihi Union Church Gymnasium When: Saturday, January 30, 2010 4:00 pm to 9:00 pm

GENERAL INFORMATION AND RECIPE REQUIREMENTS

WHERE:
Kalihi Union Church Gymnasium
2214 North King St.
Honolulu

WHEN:
Saturday, January 30, 2010

TIME:
4:00 p.m. to 9:00 p.m

** IMPORTANT: All Extension Offices have various office hours from December 21 through 31, 2009.
Please contact Rose at 622-4185, if entries are to be submitted on December 31st.

Project Objectives:

• To realize the importance of nutrition in one’s daily diet
• To emphasize the need to conserve nutrients through proper food preparation
• To develop skills in meal management practices
• To create consumer awareness in purchasing food products and food safety
• To encourage the use of locally grown, produced, or made in Hawaii food products
• To provide an opportunity for 4-H members to demonstrate their knowledge and skills

We will be celebrating the 37th annual Oahu County 4-H Food Show with the following themes: "Quick and Easy," "Local Foods," and "Kraft Food Products."

1. "Quick and Easy" recipes are those that can be prepared and served (start to finish) in 30 minutes or less AND also meet at least one of the following criteria
• Uses five (5) or less ingredients
• Takes five (5) or less steps to prepare
• Uses at least one ready-made ingredient (bottled, canned, frozen, packaged, prepared, etc.)
• Can be prepared/cooked/served in the same pan, dish, skillet or casserole.
2. "Local Foods" recipes must use at least one half (1/2) cup of locally grown, produced, or made in Hawaii product, such as guava, passion fruit, taro, daikon, choi sum, wombok, or tofu. Foods such as sour cream, milk, or eggs, although produced locally, will not be considered a local food product.
3. "Kraft Foods Products"  recipes must include at least one-fourth (1/4) cup or 3 ounces of a Kraft Foods product. Check the Kraft website at http://www.kraftfoods.com for ideas

RECIPE CATEGORIES

The recipe categories are "Main Dish," "Dessert," and "Other" (appetizers, soups, beverages, breads, salads, etc.). All participants may enter up to two entries but only one entry per category.  For example, participants may not enter two dessert recipes, one for "Quck and Easy" and one for Kraft Food Product."

DIVISIONS**

Senior Division (14 – 19 year olds)
Intermediate Division (12 – 13 year olds)
Junior Division (9 – 11 year olds)
Cloverbud Division (5 – 8 year olds)
**Age as of January 1, 2010

WHO CAN PARTICIPATE?

All participants must be registered as a 4-H member with the Oahu 4-H Youth Development Program.  Youth need to fill out the 4-H youth enrollment form, media release and parental permission form.  Volunteer leaders must fill out the group enrollment form and volunteer form.  All 4-H enrollment forms are past due for all current clubs.  New clubs/club members have until 11:00 a.m. on Thursday, December 31, 2009 (the date the Food Show forms are due) to submit their 4-H enrollment forms.  These forms are available at http://www.ctahr.hawaii.edu/4h/forms.asp

FOOD SHOW FORMS

The following forms will be available as hard copies by calling 622-4185 or at the 4-H website.  The address for the food show forms is http://www.ctahr.hawaii.edu/4h/Oahu/FoodShow/Forms.htm

Each entry will have an individual 3 alpha and 3 number assignment.  For example, CBS001, CBS002, etc.

Food Show Cookbooks Order Form, FS4 – The club leader or advisor will complete this form. Turn in this form with the Club Registration Form, FS-1. Payment will be collected at the time the cookbooks are distributed.

REQUIREMENTS

Group Entries – A group entry involves two and not more than 3 individuals.  Only first time Junior and Intermediate 4H'ers can submit group “nutritional assessment” or “display only” entries.  Participants are required to submit their recipe for the cookbook.  The group will prepare the food and display the entry at the Food Show as a team. All members of the group will recieve individual ribbons.

Recipes are due on Thursday, December 31, 2009.

FORMS & GUIDES

The following information will be posted on the Food Show website (http://www.ctahr.hawaii.edu/4h/Oahu/FoodShow/Forms.htm)

• General Information
• Forms FS-1 — FS-4
• Part II Forms for "Display Only" and "Cloverbud"
• Recipe Template (page layout for cookbook)
• General Guidelines for Inputting Your Recipes (info to help complete the Recipe Template form)
• Helpful Hints for Writing Recipes (specific recipe writing information)

LEADER’S CHECKLIST

Food Show and/or Enrollment Forms – If needed, please call the Wahiawa Extension Office at 622‑4185 for additional forms.  All forms must be submitted to any Extension Office on or before the due dates listed below.

Registration Fee – The registration fee is based on the number of 4-H'ers per club participating in the 2010 Oahu County 4-H Food Show. For clubs with four or less members participating, the club fee is $10.00. For clubs with five or more is $20.00. Fees will go toward the judges' meal and facility rental.

Cookbook – Each club leader will be responsible for the cookbook count, collecting from each member, explaining the purpose of the book and distributing the books to the members.  Please write check payable to “Oahu County 4-H Organization” for cookbooks.  We will notify you on the cost of books after all recipes have been submitted and printed.

Practice – Have your participants practice setting up their display(s).  Leaders/Adults should not help the participants at the Food Show.  The 4-H motto “Learn by Doing” is best applied when the 4-H'er sets up his/her own display(s)

Individual Entry Assigned Number – Please check that each member has their assigned number in the upper right hand corner of each FS-2 sheet.

Registration Folder – The club leader or other adult in charge must pick up and return the registration folder to the Registration Table, and notify the Registration people of any no shows by 5:00 p.m. on the evening of the Food Show. The registration folder contains display set-up instructions, participant's score sheets, and nametags.

YOUTH CHECKLIST

Individual Responsibilities – All participants must prepare the food, set up their food displays WITHOUT ANY ASSISTANCE and be present at the Food Show.  No leader, parent, or adult is allowed in the set up area before and during the judging.  4-H’ers must complete set up by 5:00 p.m. on Food Show night.  If you cannot set up your display due to school or medical reasons, please contact the Food Show chair club or Rose Saito.

Judges’ Samples – Each entry must include three (3) small servings of the displayed product for the judges to sample.  For sanitation purposes, the samples must be covered with plastic wrap or be in containers and labeled “Judges’ Samples.”  Consider placing cold or easily perishable Judges’ Samples in a small insulated bag or ice chest with a blue ice pack.  Please provide eating utensils for the judges.

Displays – Displays will be viewed by all participants after the judging is completed.  The placemat measurements are 11 inches by 17 inches, with the long end horizontal to the viewer.  The maximum size of your “display area” will be no more than 3 inches away from the perimeter of the placemat.  All displays must be flat on the table with no elevations or tiers.  Your sample food display must be made of the product you are showing and no artificial materials can be used.  For example:  ice cream cannot be substituted with a clay-like material.  For sanitary purposes, all displayed foods are to be discarded at the end of the evening.

Share Fair – During the judging, participants may sell samples (small portions) of their entries for $0.25 - $0.50.  The money earned can help defray the preparation costs and gives others an opportunity to taste the entries.  ONLY items entered in the Food Show may be sold.

Warmers – No heating elements of any kind are allowed in the display area.  Judges’ samples may be stored in coolers.

Cookbook Recipes – Use the Recipe Template.  At the bottom of the recipe entry, write a brief description about yourself and your experience in preparing this dish.

AWARDS AND RECOGNITION

All Junior, Intermediate, and Senior participants are eligible for the following awards.   The Food Show registration forms and youth enrollment forms must have been submitted by the due date.

2010 Kraft Foods/4-H Senior Scholarship and Kraft Foods Club Incentive Award – These awards are open to all 4-H members and clubs.  See attached guidelines.

Top in Show – The perpetual trophy and purple rosette award will be presented to the top scorer in each division.  Juniors, Intermediates, and Seniors must have submitted their 4-H enrollment and Food Show forms on time, completed the “Nutritional Assessment,” and displayed two (2) entries.  Cloverbuds are not eligible for Top in Show award.  For the Top in Show award to be presented, there must be two or more 4-H’ers in the age division who are entering two entries, and meet all other Food Show requirements.

DEADLINES

Important Note:  All Extension Offices will have various office hours December 21 through 31, 2009 due to secretarial administrative leave. 
Please contact Rose, 622‑4185, if entries will be submitted on December 31st.

All registration and entry forms, e-mail and hard copy of recipes, and payments listed below are due before 11:00 a.m. on Thursday, December 31, 2009, to the Wahiawa Cooperative Extension Service Office and will be date stamped as received.  Entries will be accepted by e-mail, fax, or by mail if postmarked by the above date.  If mailed, send forms to:  2010 Oahu County 4-H Food Show, Cooperative Extension Service, 910 California Avenue, Room 108, Wahiawa, HI  96786-2124.  Submit the following forms by the deadline:

1)  Club Registration Form (FS-1)
2)  Individual Entry Form (FS-2) with appropriate Part II (Nutritional Assessment, Display Only or Cloverbud)
3)  Individual Entry Number Assignment Form (FS-3)
4)  Cookbook Pre-Order Form (FS-4)
5)  E-mail & Hard Copy of Recipes
6)  Payment for Entry Fees

WORKSHOP - To be announced

SCHEDULE FOR THE 2009 4-H FOOD SHOW (SUBJECT TO CHANGE)

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