Presentation Guidelines: Breads
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- To acquire skills in planning, purchasing, preparing, and serving bread in meals and snacks.
- To learn scientific principles related to the safe care and handling of bread.
- To learn about the variety of grains used in bread.
- To learn about the nutritional contributions of bread and its place on My Plate.
- 8-10, 11-13: Demonstrate mastery of preparation steps and nutritional contribution of product chosen to represent a healthy bread choice.
- 14-18: Present a creative, knowledge-based presentation of bread products. Food preparation skills are not emphasized.
Individuals or teams may compete.
- 8-10 – 4-H’er must be 8 years old before January 1 of the current year and not have reached their eleventh birthday before January 1 of the current year.
- 11-13 – 4-H’er must be eleven years old before January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
- 14-18 – 4-H’er must be fourteen years of age before January 1 of the current year and not have reached their nineteenth birthday before January 1 of the current year.
- Healthy quick breads containing fruits/vegetables
- Breads from foreign lands
- How to make a yeast bread whole wheat bread
- Each presentation should be knowledge-based, with little to no focus on food preparation skills.
- Martha White makes copies of several publications available to county agents working with youth.
- Other commercial resources include
- USDA materials on the Dietary Guidelines, My Plate, Nutrition Facts label, and nutrient content are available in the county office.
- The Breads category includes yeast and quick breads. These include biscuits, muffins, loaf bread, griddle cakes, waffles, cornbread rolls, and coffee cakes. High-fat/high-calorie items are discouraged in any of the above products. Higher calorie/fat sugar items like cakes, cookies, pies, pastry, etc., are not eligible for the Bread category.
- Organize products, so there is an even flow from one point to the next in the presentation.
- Use posters, food packages, prepared foods, and other visual aids to present information as needed.
- Judges will review each presentation and complete a judge’s score sheet.
All-Age Divisions use General Score Sheet.
- Optional: presenters may serve the judges a small portion of the finished product. To reduce cost, place stress on presentation and not product taste, and reduce the food waste following the presentation.
- All presenters should practice answering questions about the information they have given in the presentation. Judges will be instructed to ask questions following each presentation.