Purpose/Objectives

• To acquire skills in planning, purchasing, preparing and serving breads in meals and snacks.
• To learn scientific principles related to the safe care and handling of breads.
• To learn about the variety of grains used in breads.
• To learn about the nutritional contributions of breads and their place on the Food Guide Pyramid.
• 9-10, 11-13 – Demonstrate mastery of preparation steps and nutritional contribution of product chosen to represent a healthy choice of breads.
• 14-18 – Present a creative, knowledge-based presentation of bread products. Food preparation skills are not emphasized.

Eligibility:
Individuals or teams may compete.

• 9-10 – 4-H’er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.
• 11-13 – 4-H’er must be eleven years old prior to 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 prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.

Presentation Ideas:

9-10,11-13

• Healthy quick breads containing fruits/vegetables
• Breads from foreign lands
• How to make a yeast bread whole wheat bread

14-18

• Each presentation should be knowledge based with little to no focus on food preparation skills.

Resources:

• Martha White make copies of several publications available to county agents working with youth.
• Other commercial resources include
• USDA materials on the Dietary Guidelines, food guide Pyramid, Nutrition Facts label and nutrient content of foods is available in the county office.

Rules/Regulations:

• 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.

See the NC 4-H Presentation Regulations for more specific information and regulations for Breads, Fruits & Vegetables, Dairy Foods, Peanut Foods.

See NC 4-H Presentation Regulations
NC 4-H Presentation Scoresheet 9-13 (used for 9-10, 11-13)…in PDF
See Dairy Foods/Breads/Peanut Foods/Fruits & Vegetable Foods Scoresheet (used for 14-18).

Suggestions/Helpful Hints:

• 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.

Judging:

• Judges will review each presentation and complete a judge’s score sheet.
  9-10, 11-13 Divisions use Standard Score Sheet;
  14-18 Division uses Standard Score Sheet.
• 9-10, 11-13 only 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 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.
• See Standard 4-H Presentations Scoresheet (used for Juniors)
• See Dairy Foods/Breads/Peanut Foods/Fruits & Vegetable Foods Scoresheet (used for Seniors)

Awards:

District Winners: 9-10, certificate; 11-13, 14-18, $75.00 Congress Scholarship for each Division Winner.

State Winners:  9-10, 11-13, $25.00 award for each winner; 14-18, $50.00 award for each winner.

Donor:

Martha White Foods, Inc., PO Box 58, Nashville TN 37202

Specialist:

carolyn_lackey@ncsu.edu