Clinton County Produced in New York Program
Rules & Regulations
Program Introduction/ Purpose:
The ‘Produced in New York’ (PiNY) program is designed to showcase the wide variety
and use of agricultural products grown or produced in New York. PiNY is a marvelous
opportunity for youth, ages 8 to 19 years of age, to demonstrate their food preparation
skills, while promoting a tasty recipe featuring New York State food products. During
the PiNY program, individual 4-H members will do a “silent demonstration” concurrently
with at least one other presenter. The PiNY experience helps younger 4-H’ers feel more
comfortable presenting to the Master Gardener Judges and provides older youth with
the opportunity to tackle more complicated recipes. It helps youth develop their skills
and knowledge of food preparation, and challenges youth to create an original recipe
using NYS agricultural products. Youth must be 8 to 19 years of age to participate in
this program. Youth 8 to 12 years of age are entered in the junior division, youth 13 to
19 years of age are considered senior presenters. PiNY Coordinators will complete and
turn in the Premium Reports for participants.
Recipe Selection:
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Recipes should follow the U.S. Dietary Guidelines, MyPlate, and feature at least
one cup of a product grown or produced in NYS (fruit, vegetables, grains, milk
products, meat, eggs, honey, maple syrup, etc.). See attachment on winter
produce.
Originality, Creativity and Imagination help make foods appealing and tasty.
Participants are encouraged to use recipes from 4-H projects, family recipes or
create your own recipe. You may be asked to explain the source of your
“statement of origin”, as well as any changes made, family preference, etc.
Recipes taken from a cookbook bring up the issue of copyright concerns. To
make it an original recipe, three changes of modifications must be made to the
recipe. (Example: slightly more cinnamon, omitting salt, using honey in place of
sugar)
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Participants are encouraged to use recipes with lower amounts of sugar, fat,
sodium, increased amounts of fiber and complex carbohydrates. Consider using
fortifiers and ingredients, which add nutritive value, such as vegetables, fruit, nuts,
whole grains, etc.
Presentation:
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Approximately (4 to 8) participants will prepare their product before the
judges/audience at the same time in a silent non-verbal presentation.
Participants should be aware that the Program Coordinator/Master of
Ceremonies/emcee and the public may be asking questions.
Time allotment: up to 30 minutes with extra time for questions and comments.
Each participant will utilize their time according to the complexity of their
particular recipe. Participants are encouraged to use a variety of demonstration
skills.
At the conclusion of the presentation, the participant will indicate verbally “this
concludes my presentation”. They will then ask the audience for questions or
comments. Once all of the questions have been answered, participants will move
their finished product to the assigned display area, and immediately clean up
their demonstration area.
Cloverbuds
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Are allowed to participate in the Clinton County Produced in New York Program.
However, they cannot go to the state competition, but if they wish they can
participate in the Clinton County Fair.
Cloverbuds will be expected to use one cup of a NYS locally grown food product
in their recipe. The recipe they use may be either for animals or humans.
Cloverbuds may bring pre-measured ingredients.
Cloverbuds are not expected to meet the 30 minute time frame.
Posters
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Posters are not mandatory but they can be helpful with the demonstration.
If you choose to do a poster please make sure they are not directly in front of you
as you present.
A tri-folding board works well for these types of demonstrations because they
can be set up on the ground in front of your workspace.
There will be very limited availability of small easels to display posters on. If you
use a regular flat poster board make sure you have some way of displaying it at
the event.
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Product:
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The finished product may be prepared and brought from home, OR may be the
result of the demonstration itself.
Products will be on display for viewing to the public only, so please consider an
attractive setting/presentation.
In the interest of public health and safety, the decision has been made to not
offer samples to the public.
Recipe:
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Copies of the recipes will be made into a recipe book to give to the judges and to
anyone who would like one.
Dress:
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Please dress appropriately for a food demonstration. No long sleeve or loose
clothing. Clothing should be neat and simple. It is recommended that an apron
be worn (we will provide participants with one). A short-sleeved, white shirt or
blouse is recommended (no shirt with a slogan). Avoid wearing jewelry on hands
and arms, or any jewelry that is dangling or distracting. Wearing a watch is fine.
Hair should be worn away from the face and secured with a hair net, scarf or hat.
Appearance and clothing should not be distracting.
Coordinating colors (towels, aprons, labels, containers, scarf or hat) all add to the
total effect.
Plastic or latex gloves are required. (They will be provided).
Evaluation Criteria: Check out these evaluation pointers to help you prepare for your
demonstration.
 Recipe: complete and easy to follow, promotes a New York grown/produced
product, follows the U.S. Dietary Guidelines, sources are properly cited and
ingredients are listed in the order of use.
 Finished product: overall appearance and attractive presentation.
 Demonstrator: appearance, poise/ability to respond to questions asked.
 Preparation: organization (orderly plan of work and placement of equipment);
techniques and manual skills.
 Work area and results: work area is neat, with demonstration techniques in full
view of the audience.
General Food Demonstration Suggestions:
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Use plastic or latex gloves.
Use suitable containers for ingredients.
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Loosen or remove caps and tops before beginning the presentation.
Cover commercial labels or use uniform containers with labels identifying
ingredients.
Label ingredients such as salt, sugar and baking powder, so you don’t make a
mistake. It helps to label both the front and the back, so both you and the
judges/audience can read them.
Use transparent or clear bowls whenever possible.
Choose the best equipment for the job (Example: standard measuring and mixing
equipment).
Use a rubber spatula to clean bowls.
Work quietly: don’t hit spoons against the side of the bowl, use your hand
instead (using a cloth under bowls will deaden sound; wooden spoons are quieter
than metal ones).
Be neat (Example: work on wax paper), remember the Side-To-Side Rule (See
food prep tips below). Provide for disposal of trash out of sight of the audience.
A plastic or paper bag taped to the side of the table or food tray work well.
Bring a damp cloth or sponge for spills to be used as needed.
Cover trays with towels at the beginning and at the end of your presentation.
Remember to look at your audience. Smile and make eye contact.
Use safe and proper measuring techniques and preparation skills.
Select a recipe or process and then use your imagination to make it your own!
Your ideas and your creativity are the elements that make you demonstration
different and unique.
Keep a careful eye to the length of your demonstration. Beginning
demonstrations are usually about 10 to 15 minutes in length with a limited
number of steps; whereas advanced demonstrations can be as long as 20 to 30
minutes, with multiple steps.
Remember that you are part of the overall demonstration. Dress neatly, smile,
hold your head high, stand tall, and project poise and confidence.
Draw a layout of tray set-ups or the arrangement of your demonstration supplies
and equipment. This helps you prepare and assures that you have what you need
when you need it. Be sure that everything is in place (according to your layout)
before you begin your demonstration.
Plan for the unexpected. Don’t let unexpected happenings throw you. Judges like
to see demonstrators who can handle a situation calmly. Examples: bring an
extra egg incase an egg is bad or broken in transit. If you forget an ingredient,
explain what effect it may have on the final product them continue with your
demonstration.
Keep the space in front of you clear and uncluttered, so the audience can see
what you are doing.
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Remember food safety practices as you present demonstrations. Example:
cutting boards for chopping, proper use of knives, food prep items, as well as
electric appliances.
Bring all your own supplies (ingredients, dishes, utensils, etc.).
After you complete your demonstration, invite the audience or evaluators to ask
questions. Be prepared to respond accordingly and if you don’t know the
answer, simply say, “I’m sorry, I don’t know the answer” and either suggest where
the answer might be found or ask if anyone in the audience knows the answer.
Level ingredients with a spatula or a straight sided knife. Chop sticks work well
too.
Avoid measuring over the mixing bowl. Lay a piece of wax paper down and
measure ingredients over it. When you are done it is easy to dispose of dropped
ingredients and the wax paper. Crack eggs into a separate bowl with a knife or
spatula (just in case the shell breaks). Remember to bring an extra egg just in
case.
Remove beaters when finished with the mixer to prevent dripping.
Grease pans with a pastry brush or paper. Do not use your fingers.
Use a cutting board for chopping and slicing.
Side-to-Side Rules:
o Draw a diagram of your equipment list to help you remember your layout.
o Keep the tall items in the back.
o Avoid crisscrossing your hands. Plan for two or more trays, one on your
left and one on your right side. Some people may have one tray for
equipment, one for supplies and another for used equipment/ingredients.
Based on what is comfortable for you, your tray placement should provide
for a smooth flow of equipment and used items from one side to the other
(Example: as you use an item, instead of placing an item back on the tray
you took them from, you place it on the tray to the other side of the
demonstration. This keeps the area directly in front of you clear and
visually attractive to the audience and helps you stay on track of the steps
in the demonstration process.). You might want to consider arranging
items on the tray in the order that they will be used. It is important to
practice, so you become adept at using methods that are the most
comfortable for you.
o Include a list of supplies and equipment on your “ready to use” tray in the
order that you expect to use them. This list serves as a great reminder as
you gather supplies and equipment at home and as you set up at the time
of your demonstration.
Cover trays with clean dish or tea towels before and after you demonstration.
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Clear demonstration table of food preparation items before displaying the
finished product.
Keep the finished product out of sight until you plan to show it. Use suspense
and showmanship. Garnish or serve attractively. Garnish can enhance food, but
should not overshadow the finished product. Serving dishes, when well chosen,
help to show off the food to the best advantage. Colorful dishes and display
cloths that harmonize with the food add interest.
Use a medium sized mirror, angled accordingly, to help the audience “see” the
finished product, particularly if there is no overhead mirror on the demonstration
stand.
Only evaluators/judges should be served a sample of the product. Please do not
distribute samples to the audience.
Judge’s Reminders
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The top of the evaluation sheet should be completely filled out.
There should be a copy of the recipe at the demonstration area.
The recipe must promote two New York State grown/produced products.
The recipe should include at least one cup of a New York State product
(individual product or products in a combination).
Each presenter-excluding Cloverbuds-needs to show the proper way to measure
at least one dry ingredient and one liquid ingredient.
Juniors may demonstrate a recipe with one or two steps, or techniques.
Seniors are expected to demonstrate a recipe with a combined number of steps,
or techniques.
Cloverbuds may present a very simple recipe. They are not given a numerical
score, but encouraging comments and suggestions to help them keep an interest
in food preparation.
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Clinton County Produced in New York Program
Demonstration
Comment Sheet
Name:
County:
Recipe title:
Years in Food Projects:
Age as of 01/01:
Level :
Jr:
Sr:
Judge’s Comments
Demonstrator
A. Appearance: personal and clothing
B. Poise/ability to respond to
questions
Preparation
A. Organization-orderly plan of work
B. Techniques and manual skills
Rinsing food/draining liquid
Using knife, peeler, grater, melon-baller,
hand juicer, can opener
Measuring spoons
Measuring dry cup
Measuring liquid cup
Cracking egg
Hand mixing/blending/folding/whipping
C. Skill level: Age appropriate
Working Area Results
A. Work are neat
B. Demonstration techniques in full
view of audience
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Clinton County Produced in New York Program
Product: 50 Points
Evaluation Sheet
Name:
Address:
Recipe title:
Years in Food Projects:
Age as of 01/01:
County:
Years in Food Contests:
Possible
Score
Actual
Score
Jr:
Sr:
Judge’s Comments
Recipe
A. Creative use of NYS Products
5
B. Complete and easy to follow
5
C. Nutritional quality of recipe
5
D. Skill level: age appropriate
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Finished Product
A. Appearance
5
B. Taste
5
C. Consistency/texture
5
Menu Planning Sheet
A. Menu nutritionally balanced
5
B. Nutrition statement complete
5
C. Statement of origin
5
Total points:
Judge’s comments to don’t affect scoring
50
Judge’s initials:
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Menu Planning Sheet
Example
Name: Anna Carmichael
Recipe title: Chicken Pot Pie
Experience: Junior
Age: 11
Menu Plan:
As the main part of the meal:
 1 slice of chicken pot pie
 Fruit (like a sliced apple)
 1 cup of milk
Statement of origin:
 My Aunt Beth made chicken pot pie at our family retreat this fall, it was really
good and not too hard to make. I have made this several times for my family.
Sometimes I use different vegetables depending on what is available from the
garden or what we have in the refrigerator. The whole family has enjoyed this.
Nutrition Statement:
Major ingredient
Chicken
Nutrition provided
Protein
Dairy
Calcium
Carrots and Peas
Vitamin A
Peas
Potassium
Function of nutrient
Provides the building
blocks needed for growth,
replacement and
maintenance of body
tissues.
Builds strong bones and
teeth.
Plays an important role in
vision and bone growth. It
also helps regulate the
immune system.
Potassium maintains our
heartbeat. It also slows the
rise of blood pressure in
response to excess dietary
sodium. A high potassium
diet might help prevent
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Flour
Dietary Fiber
bone loss and kidney
stones.
Aids in the movement of
food through the digestive
system.
Produced in New York Statement: tell where the products are produced in New York
and any interesting facts about its production/origin.
Example:
Chicken: chickens are raised for meat and eggs in New York. As a meat in New York
State, chicken is a 7.61 million dollar industry.
Carrots and peas: carrots and peas are grown locally. During the summer months I can
find these in my garden or at local farmers markets. They are also sold at the grocery
store. Peas are a 13.4 million dollar industry and carrots are considered a minor crop in
New York State agriculture.
Flour: flour is milled locally at New hope Mills and in several other locations in New
York.
Dairy: dairy products come from cows. The dairy industry is the largest part of
agriculture in New York.
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Menu Planning Sheet
Name:
Recipe title:
Experience:
Age:
Menu Plan:
Statement of Origin:
Nutrition Statement:
Major ingredient
Nutrition provided
Function of nutrient
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Produced in New York Statement: tell where the products are produced in New York
and any interesting facts about its production/origin.
Some helpful websites:
http://www.health.gov/DietaryGuidelines/
http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf
https://www.supertracker.usda.gov/myrecipe.aspx
https://www.supertracker.usda.gov/foodapedia.aspx
https://www.supertracker.usda.gov/myplan.aspx
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