MARIN COUNTY 4-H COUNTY FASHION REVUE
And
And FAVORITE FOODS DAY
Sunday April 27, 2014
2:00 p.m. to 4:30 p.m.
Vallecito Elementary School, Terra Linda
(PLEASE NO DOGS!)
Marin County 4-H
Favorite Foods Entry Form
April 27, 2014
Due to the 4-H office on April 23rd!
Participant
Name: ________________________________
Club: _________________________
Age Level (circle one): Senior (age 14-18) Intermediate (age 12-14)
Junior (age 9-11)
Primary (age 8 and under)
* Age is the member’s age as of 12/31/13
My Entry
Entry Level (circle one)
Favorite Foods
Master Chef
Title: ____________________________
Description: ____________________________
Please attached a copy of your recipe to your entry form
Favorite Foods Assistant/Presenter - Open to 4-H Jr. & Teen Leaders, 12 or older, who have given a county
presentation.
Name ___________________________________ Age _______ Year in 4-H ______________
4-H Club __________________________________________ Phone (
PLEASE COPY FORM AS NEEDED
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) ________________
KEEP THIS PAGE FOR YOUR REFERENCE!
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FAVORITE FOODS: An organized presentation of food prepared by a 4-H member, including table setting
for one person, the recipe (on a note card), serving plate and utensils for serving. Practice preparing your favorite food so
you can tell others how to do it. Also, know where your food fits on the Food Pyramid, and some food handling and/or
safety tips.
Directions for Entry:
1. All entries must be home-prepared by the 4-H member. (Note: Enrollment in a Foods & Nutrition Project is
NOT required.)
2. Member must provide own utensils, serving plate for each entry, place setting dishes, and card table.
(The 4-H office has a limited number of card tables to loan for your presentation.)
3. A copy of the recipe, neatly typed or handwritten on a 3 x 5 note card, must be included with your
registration form.
4. Provide a place setting and table cloth/cover for your entry. (See example below.)
5. Know where your food entry is located on the Food Pyramid, and be able to answer questions on food
safety.
Food Safety Tips:
* Proper way to wash hands:
1. Wet hands. 2. Apply soap
3. Briskly rub hands for 20 seconds
(long enough to sing Happy Birthday)
4. Rinse 5. Dry hands on clean towel
*How to transport cold perishable food
to a picnic: put food in container with a
tight-fitting lid, set container in ice chest,
add ice or frozen ice packs to keep cold.
* Why it is important to keep hot foods hot
and cold foods cold?
It is important to maintain the temperature
of food so bacteria are not allowed to grow.
Cold food should be kept at 40˚ and
below and hot food at 140˚ and above.
Anything in between is in the danger zone.
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1. napkin
2. fork/salad fork
3. dinner plate
4. knife
5. spoon
6. water glass
7. bread plate
8. butter knife
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*** Remember to practice your presentation! ***
Additional information, presentation evaluation forms, and resource material is available through the 4-H office. Phone
the office (415-473-4207) for materials while you prepare your presentation.
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MASTER CHEF, FAVORITE FOODS
Master Chef, Favorite Foods, is an advanced Favorite Foods category for those members who have been successful in the
favorite foods category and are looking for a bigger challenge. There are many additions to this category so please
read carefully!
 Master Chef is a competition at the county level only.
The Master Chef category will have all the elements of the traditional favorite foods category, with the addition of:
1. A food preparation demonstration of one or more of the elements of the recipe.
2. A menu built around the recipe/entry.
3. A more thorough understanding of food safety principles and practices.
DEMONSTRATION
Be able to show the judge how you made all or part of your recipe. Bring some or all ingredients or your recipe and
demonstrate making all or part of the recipe to the judge. Your demonstration should include specific food prep
techniques.
Members are NOT expected to cook food onsite. They should bring their completed dish, just as in a regular
Favorite Foods entry.
For example:



A bread recipe might include demonstrating an effective kneading technique.
A pasta dish might demonstrate how to make fresh pasta, from dough mixing to cutting.
A salad recipe might include a demonstration on how to carefully and safely wash spinach and why it is important.
MENU
Ask yourself, “What meal can I build around my recipe?” If you were having a friend over for dinner, or making
a special dinner for your family, what other foods would you serve with your recipe to make a complete meal? How will
that meal stand up to the “ChooseMyPlate” nutritional guidelines?
 Print your menu on a nice looking piece of paper to display with your entry.
For example:
Your entry is a homemade pasta sauce from herbs and fresh tomatoes from your garden. What will you serve it on? What
will go with it?
Chicken Parmesan
Angel hair pasta with garden sauce
Salad with Oil and Vinegar Dressing and Lemon
Milk
Sorbet for dessert
Food Safety Tips and Training:
Participants should be well versed on safe food handling practices. To help them do so, they may access the Safe Food
Handling brochure at: http://safety.ucanr.org/files/3088.pdf
Participants should also wash their hands carefully and frequently on site.
If participants would like to take the online food safety training, “Make it Safe, Keep it Safe” for 4-H leaders, they may do
so by visiting: http://ucanr.edu/sites/miskit
The login ID is: miskis
The Password is: makeitsafe_1234
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