2008 Foods Revue Registration

2017 Foods Revue Registration When: April 27, 2017, 4-7 p.m. Where: Spooner High School

Name: Mailing Address: Grade: Years in Project: Club:

Department 25 Class H

Lot (Circle your lot number below.)

001. Grades 3-4 002. Grades 5-6 003. Grades 7-8 004. Grades 9-12 and 1 year beyond 005. Demonstration pertaining to foods, any age (except Cloverbuds) 006. Cloverbuds (Grades K-2) (non-fair entry, 4-H participation award)

Please note any food allergies or dietary accommodations to consider so you may fully participate.

Name of Demonstration (if giving one):

Return your entry to the Extension Office by April 20, 2017. 2017 Foods Revue

All humans need to eat. Most do this by cooking for themselves and their family. This is a life skill essential to survival. But learning how to cook nutritious, good tasting, quality food is a skill that needs to be constantly worked on and challenged. Introducing the 4-H Foods Revue!

Foods Revue gives you a chance to show and tell how the food you prepared fits into a meal you have planned. It also gives you a chance to see what others have done and gain new ideas from them. You will have an opportunity to speak with the judge about your 4-H foods project.

Not currently enrolled in the 4-H foods project? Not a problem, add the Foods & Nutrition project to the list of your current projects by visiting wi.4honline.com. This event is considered a fair event, which means you will get a fair ribbon. A fair premium of $3.00 for a blue, $2.75 red, $2.50 white or $2.25 pink will be received when fair premiums are distributed.

To participate in this year’s event, return the completed registration form to the office by April 20. There will not be any mandatory ingredients this year. You will be judged according to creativity, nutrition, presentation, use of required ingredients, and of course, taste! All entries must be accompanied by a recipe and proper table setting for one. A table setting should include dishes, silverware, centerpiece, table cloth or placemat, and a napkin. All entries may be asked about nutrition and food safety for the item(s) created. Youth in grades 7 and higher may be asked about cost of menu items.

The official fair rules must be followed, including:  Recipes are required with exhibit. Print recipe on 3” x 5” or 5” x 7” index card. Include ingredients, mixing and cooking instructions.

 No commercial mixes may be used. This does not include the use of a homemade mix.

 Each exhibitor must make own foods. Members from same family may not enter food from the same batch.

A display (photo or poster) of your food revue entry and ribbon are to be displayed throughout the fair.

How do we use the few items available to make a nutritious, good tasting meal? Get creative, experiment, try something new. You just might gain a new favorite food and learn that you really can cook!

Consider doing a demonstration! Show us how you can use limited ingredients to create a new meal.

Demonstrations will be judged on: 1. Presentation skills 2. Organization 3. Visual Aids 4. Content