Oahu 4-H 2009 Food Show

Where: Pearl City High School Cafeteria When: Saturday, January 24, 2009 Time: 4:00 pm to 9:00 pm

GENERAL INFORMATION AND RECIPE REQUIREMENTS

WHERE:
Pearl City High School Cafeteria
2100 Hookiekie St.
Pearl City

WHEN:
Saturday, January 26, 2008

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

Project Objectives:

• To gain an appreciation of one’s ethnic heritage and that of others through foods and food customs of various ethnic groups
• 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 provide an opportunity for 4-H members to demonstrate their knowledge and skills

We will be celebrating the 36th annual 4-H Food Show.  This year we will be featuring recipes using local foods, Kraft food products and Asian foods (Japanese, Korean, Chinese, Thai, Filipino and Vietnamese).  If you have any questions, please contact Valerie Inafuku, peace.innn@yahoo.com

The selections for the 2009 4-H Food Show are:

1. Local:  Recipes from Hawaii must use at least one-half (1/2) cup of a local food product.  It should be grown or made in Hawaii, such as taro, daikon, choi sum, won bok, guava, passion fruit or tofu.  Foods like sour cream, milk or eggs even though produced locally will not be considered a local food product.
2. Kraft Foods Product:  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
3. Asian Foods:  Japanese, Korean, Chinese, Thai, Filipino and Vietnamese.

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, 2009

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 due October 31, 2008 for all current clubs.  New clubs that form after this date will have until the date food show forms are due which is before 11:00 a.m. on Wednesday, December 31, 2008.  These forms are available from http://www.ctarm.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.ctarm.hawaii.edu/4h/Oahu/

Registration Form, FS1 – The club leader will fill out the group registration form and submit with the entry forms.

Individual Entry Forms, FS2 – Junior, Intermediate and Senior may enter the “nutritional assessment of the entry” (this section focuses on the research and nutritional aspect) or “display only” (for those wishing to experience the food show for the first time).  The “nutritional assessment” requires that participants complete all sections of the form.  Please answer only in space provided and do not add additional pages.  Participants must do their assessment, submit forms on time, prepare the food and exhibit the display at the food show.  The “display only” participants do not need to do the nutritional assessment, but need to submit forms on time, prepare the food and exhibit the display.  Cloverbud are required to complete the Cloverbud entry form.

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

Food Show Cookbooks Order Form, FS4 – This form is for your club’s cookbook orders.

REQUIREMENTS

Group Entries – A group entry involves two and not more than 3 individuals.  Only first time Junior and Intermediate can submit group entries in the “nutritional assessment of the entry” or “display only”.  Participants will be required to submit their recipe for the cookbook.  The group will prepare the food and set up an exhibit at the Food Show as a team and individual ribbons will be awarded to each individual.

Recipes Submitted as E-mail and Hard Copies – All recipes are to be submitted by e-mail and hard copy.  The following information will be posted on the website:
1) recipe template
2) general guidelines for inputting your recipes
3) helpful hints for writing recipes
4) FS1 – FS4 forms

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 – This year, thanks to the 2008 graduating Seniors, this fee will be waived.

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 4-H Organization” for your books.  We will notify you on the cost of books after all recipes have been submitted.

Practice – Have your participants practice setting up his/her display.  Leaders/Adults should not help the participants at the Food Show.  The 4-H motto “Learn by Doing” is not applied if leaders/adults set up the 4-H’er’s displays in the cafeteria or in a vehicle.

Registration Folder – Leader-in-charge must notify and return registration folder to the Registration Table for no shows by 5:00 p.m. on the day of the Food Show.

YOUTH CHECKLIST

Individual Responsibilities – All participants must prepare the food, set up their food displays WITHOUT ANY ASSISTANCE and must be present at the Food Show.  No leader, parent or adult is allowed in the set up area before and during the judging.  All set up must be done by 5:00 p.m.  If you cannot set up your display due to school or medical reasons, please contact Valerie or Susan.

Judges’ Sample – Each entry will need three (3) servings of the displayed product for judges to sample.  The samples must be covered with plastic wrap or in containers for sanitation purposes and labeled “Judge’s Samples”.  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.

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 due to the fire code.  Judges’ samples may be stored in coolers.

AWARDS AND RECOGNITION

All participants are eligible for the following awards if food show registration forms and youth enrollment forms are submitted by the due date.  Reminder that the deadline must be met to qualify for the awards.

First Time and Group Entry – All participants will be recognized if they are First Time or Group entries.

Individual Entry Ribbons – All participants who submit an entry will receive a flat 2 inch x 8 inch blue, red or white ribbon.  The score will be based on total points received from three nutritional assessments or exhibit judges.  There are 500 points possible per judge.  The Cloverbuds will not be judged by a score, but will receive positive comments on their accomplishments and a flat 2 inch x 8 inch green participatory ribbon.

2009 Kraft Foods/4-H Senior Scholarship and Kraft Foods Club Incentive Award – These awards are open to all 4-H members and clubs.  Guidelines are attached.

2009 Hawaii Food Industry Association (HFIA) Award – Scholarship award open to all 4-H members.  Guidelines are attached.

DEADLINES

All forms, e-mail recipes/hard copy and payments listed below are due before 11:00 a.m. on Wednesday, December 31, 2008 to any Cooperative Extension Service Office (Honolulu, Wahiawa, Urban Garden Center) and will be date stamped as received.  Entries will be accepted by e-mail, fax or by mail if postmarked by the above date.  Please mail only to:  2009 4-H Food Show, Cooperative Extension Service, 910 California Avenue, Room 108, Wahiawa, HI  96786-2124.

1)  Club Registration Form (FS1)
2)  Individual Entry Form (FS2)
3)  Individual Entry Number Assignment Form (FS3)
4)  Cookbook Pre-Order Form (FS4)
5)  E-mail & Hard Copy of Recipes
6)  Payment for Entry Fees
7)  Cookbook Payment (We will contact clubs of the amount due)

WORKSHOP - To be announced

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

enc       2009 Kraft Foods/4-H Senior Scholarship and Kraft Foods Club Incentive Award
            2009 Hawaii Food Industry Association (HFIA) Award
            Forms (FS1 – FS4)