December 5, 2009 in El Paso (click here for directions)
Rules for District Competiton:
1. Participation. Participants
must be 4-H members currently enrolled in a Texas 4-H and Youth Development
county program and
actively participating in
the Food and Nutrition project.
2. Age. Age divisions are determined by a participant’s
age as of August
31 of the current 4-H year.
* Junior/Intermediate
Division: 8
years old and in 3rd grade, or 9 to 13 years old
* Senior
Divsion: 14
to 18 years old
3. Teams per county. Each county may enter a maximum
of two Junior/Intermediate teams and a maximum of two Senior teams.
The first and second place teams in both age divisions should advance to the
district contest. At the county contest, this will require that all teams within
one age division be judged against each other and placed (not judged
and placed according to food category).
4. Members per team. Each team will have at least three and no more than five
members. Teams may not include members in different age divisions. See rule
#2.
5. Substitution of team members. Substitution
of team members should be made only if necessary. Only the same number
of
4-H members qualifying at the county
level will be eligible to participate at the district level. No more than
two team members may be substituted, up to the day of the Food Challenge.
The substitute
4-H member must have participated in the county Food Challenge to be eligible.
6. Entry fee. Each team will be required to
pay a registration fee to cover the cost of ingredients for the contest.
7. Food categories. There will be four food
categories in each age division: Main Dish, Fruits and Vegetables, Bread
and Cereal,
and Nutritious Snacks.
Teams will be randomly assigned to a category, but assignments will not
be announced until check-in the morning of the contest.
8. Attire. Each team will have the option
of wearing coordinated clothing, aprons or hair coverings.
9. Resource materials provided at contest. Resource
materials will be provided for each team at the contest. These include
MyPyramid, FightBac, Nutrient Needs
at a Glance, Cooking Food Safely is a Matter of Degrees, Altering Recipes
for Good Health, Food Challenge Worksheet, and copies of grocery receipts. No other
resource materials will be allowed. Teams may not use their personal copies
of the resources during the contest.
10. Supply box. Each team must supply their
own equipment for the challenge. Teams may bring only the supplies
listed in
the supply box section. Any extra
equipment will be confiscated and the team may be disqualified.
11. Awards. District awards have not been
determined at this time and will depend on sponsorships. Mystery awards
will be given
based on sponsorship and
committee.
12. Suggested contest schedule. Will be announced
two weeks prior to December 5th to allow for travel time planning.
13. Participants with disabilities. Any competitor who requires auxiliary aids
or special accommodations must contact the District Extension Office at least
2 weeks before the competition.
| Each team will bring an equipment box containing only the following items: | ||
| SUPPLY BOX | Two-burner hot plates | 2 mixing bowls |
| 1 medium serving bowl | 1 dip size bowl | 2 cutting boards |
| 1 medium serving platter | Dry measuring cups | Liquid measuring cup |
| Measuring spoons | 1 serving utensil | 1 medium colander |
| 2 sharp knives | 1 cookie sheet | 1 whisk |
| 2 hot pads | 1 rubber spatula | 1 pancake turner |
| 1 set of tongs | 1 stirring spoon | 1 potato peeler |
| 1 fork | 1 skillet | 1 pot |
| 1 grater | 1 roll of paper towels | 1 rolling pin |
| 1 pair of kitchen shears | Disposable tasting spoons | Food thermometer |
| Non-stick cooking spray | Gloves | Sanitizing wipes (for tables) |
| Hand sanitizer | Storage bags and/or containers | Pencil |
| Calculator | Extension cord | Can opener |
| Kitchen timer | Note cards (5x7) | 1 plastic box or trash bag for dirty equipment |