Presentation Guidelines: Dairy Foods
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- To acquire skills in planning, purchasing and serving dairy foods in meals and snacks.
- To learn scientific principles related to the safe care and handling of dairy foods.
- To learn how dairy foods help meet the calcium and protein requirements of normal nutrition.
- To develop an appreciation of the nutritional value of dairy foods as it relates to the Food Guide Pyramid.
9-10, 11-13 – demonstrate mastery of preparation steps of product chosen to represent a healthy choice of dairy foods.
14-18 – present a creative, knowledge-based presentation. Food preparation skills are not an emphasis.
- Each presentation should be knowledge-based with little to no focus on food preparation skills.
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.
- 9-10, 11-13
- dairy foods in a main dish
- quick dairy food lunch meals
- high calcium shake
- altering dairy food recipes to reduce fat content
- using dairy foods in bread products
- combining dairy foods and vegetables
- Dairy Council materials, Food Guide pyramid publication, Dietary Guidelines for Americans.
- A serving of a recipe chosen for presentation in the 9-10, 11-13 should have the calcium equivalent of 1/2 cup milk. The quantities per serving below meet those equivalents.
- Cheddar, Mozzarella (part skim)3/4 oz.
- Swiss 1/2 oz.
- Ricotta 1/4 cup
- American 1 oz.
- Cottage (low fat) 1 cup
- whole, low-fat, or skim 1/2 cup
- Buttermilk 1/2 cup
- Nonfat Dry 1-1/2 Tbsp.
- Evaporated 1/4 cup
- Yogurt – plain, low fat, 3 oz.
- Fruit – low fat, 3 1/2 oz.
- Have a neat appearance. No special costuming required.
- Types and usefulness of visual aids is determined by the type of presentation. No extra credit is allowed for “professional” visuals.
- Judges will review each presentation and complete a judge’s score sheet. 9-10, 11-13 Division uses Standard Score Sheet; 14-18 Division uses special score sheet.
- 2. 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 presentors should practice answering questions about the information they have given in the presentation. Judges will be instructed to ask questions following each presentation.
Awards Sponsored By: American Dairy Association of N.C.
- District Winners: $75.00 Congress Scholarship for each Division Winner
- State Winners: Each state gold winner will receive a $25.00 award 9-10, 11-13 divisions and $50 award for the 14-18 division.
Donor: American Dairy Association of NC