4-H Foods and Nutrition Cooking 101, 201, 301 & 401 Judging Sheet Member Name: _________________________________ Project Level: (Check One) County: _______________________________________ Unit 101 _____ Unit 301_______ Unit 201 _____ Unit 401 ______ Jr.____ Int.____Sr.____ Yrs. in Project: ________ Exhibit: Completed Food and Nutrition e-Record and Food Product. Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Learning Activities and Food Science Experiments Food and Nutrition Information Cooking 101 –2 learning activities from manual Cooking 201—1 learning activity and 1 cooking basics from the manual Cooking 301—1 food science experiment from manual Cooking 401—1 food science experiment from manual Criteria E G F N/I Comments Judging Element 3: 4-H Food and Nutrition Cooking 101, 201, 301, & 401 N/I=Needs Improvement -must have comments General Appearance Color Crust or outer covering Shape and volume Texture and crumb Grain Consistency Tenderness Flavor Party Planning/Celebration Meals Theme Timeline Budget Menu—includes two or more homemade prepared foods E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018 4-H Foods and Nutrition Outdoor Cooking & Living Unit 25 Judging Sheet Member Name: _________________________________ County: _______________________________________ Jr.____ Int.____Sr.____ Yrs. in Project: ________ Exhibit: Completed Food and Nutrition e-Record and One of the following: 1. A box lunch 2. One cup (8oz.) of instant drink mix 3. Display illustrating what was learned 4. First aid display 5. Piece of equipment made by member Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) Citizenship/Community Service in 4-H Demonstrations/Presentations/Speeches Expense Record Project Photos Story Food and Nutrition Information Food prepared, location, number of times, special concerns Criteria E G F N/I Comments Judging Element 3: 4-H Outdoor Cooking and Living Unit 25 N/I=Needs Improvement -must have comments 1. Box Lunch a. appropriateness b. food safety considerations c. overall appeal 2. Instant Drink (8 oz.) a. nutritional quality b. properly packaged (labeled) c. overall appeal 3. Camp or first aid display a. educational merit b. accuracy of information c. identified potential hazards d. environmentally appropriate 4. Piece of Equipment a. quality of workmanship b. identified potential hazards c. environmentally appropriate E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018 4-H Foods and Nutrition Cultural Foods Unit 30 Judging Sheet Member Name: _________________________________ County: _______________________________________ Jr.____ Int.____Sr.____ Yrs. in Project: ________ Exhibit: Completed Food and Nutrition e-Record, manual, and food product. Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Food and Nutrition Information Manual Activity 1 –Page 11 Manual Activity 2 –Page 12 Manual Record Pages 13-14 Manual Meal Report Pages 15-16 Food prepared, location, number of times, special concerns Criteria E G F N/I Comments Judging Element 3: 4-H Cultural Foods Unit 30 N/I=Needs Improvement -must have comments General Appearance Color Crust or outer covering Shape and volume Texture & Crumb Consistency Tenderness Flavor E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018 4-H Foods and Nutrition Passport to Foreign Cooking Unit 35 Judging Sheet Member Name: _________________________________ County: ______________________________________ Jr.____ Int.____Sr.____ Yrs. in Project: ________ Exhibit: Completed Food and Nutrition e-Record, notebook containing the following information and a food product: 1. Customs relating to food habits and foods sources 2. General information such as climate, geography, religion, etc. 3. Menus and recipes Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) Citizenship/Community Service in 4-H Demonstrations/Presentations/Speeches Expense Record Project Photos Story Food and Nutrition Information Food prepared, location, number of times, special concerns Notebook Information Maximum of 10 pages of research and pictures on customs relating to food habits and food sources Maximum of 3 pages of other information about the country (i.e., climate, geography, political structure, religion, dress, etc.) Maximum of 5 pages of menus and recipes indicating nutritional balance of a traditional meal plus page 4 in the manual Criteria E G F N/I Comments Judging Element 3: 4-H Passport to Foreign Cooking Unit 35 N/I=Needs Improvement -must have comments General appearance Color Crust or outer covering Shape and volume Texture & Crumb Consistency Tenderness Flavor E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018 4-H Food Preservation Freezing and Drying Unit 40 & 41 Project Judging Sheet Member Name: ________________________________ County: ______________________________________Jr._________Int._____Sr._____ Exhibit: Completed Food Preservation e-Record and binder including story board. If elk or deer meat is used for jerky, a copy of the test of Chronic Waste Disease. Exhibit: TWO (2) of the following: 1. Packing for freezing 2. Rotation plan for frozen foods 3. Six rolls of fruit leather or 6 strips of jerky, dried using CSU approved methods 4. One-half cup dried fruit or 6 strips of jerky, dried using CSU approved methods 5. One-half cup dried vegetables Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Criteria E G F N/I Comments Judging Element 2: 4-H Food Preservation Units 40 & 41 N/I=Needs Improvement -must have comments Freezer Package: 1. Designed for freezing (moisture/vapor- proof) 2. Can be sealed to keep air out, moisture in 3. Explanation of use, fits the package (i.e. fruit juice not frozen in sandwich bag) Rotation Plan: 1. Contains information on maximum desirable storage times for foods 2. List foods and dates they are put into freezer 3. Indicates where food is located in freezer (optional) 4. Has column to check out foods used. Dried Foods 1. Appearance: a. Uniform size and shape b. Free from visible mold growth and visible moisture c. Color appropriate for product and method of pretreatment not overly dark 2. Container or package a. moisture proof b. air-proof c. prevents contamination d. durable 3. Label Information a. kind of food b. method of drying (oven, dehydrator, sun) c. total drying time d. pretreatment used (if any) e. date 4. Dryness