Presentation Guidelines: Dairy Foods
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Collapse ▲Purpose/Objectives:
- 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 related to My Plate.
- 8-10, 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.
Eligibility:
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.
Presentation Ideas:
8-10, 11-13:
- dairy foods in the main dish
- quick dairy food lunch meals
- high calcium shake
14-18:
- altering dairy food recipes to reduce fat content
- using dairy foods in bread products
- combining dairy foods and vegetables
Resources:
- Dairy Council materials, Food Guide pyramid publication, Dietary Guidelines for Americans.
Rules/Regulations:
A serving of a recipe chosen for presentation should have the calcium equivalent of 1/2 cup milk. The quantities per serving below meet those equivalents.
Milk
-
- 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.
Cheese
- Cheddar, Mozzarella (part-skim) 3/4 oz.
- Swiss 1/2 oz.
- Ricotta 1/4 cup
- American 1 oz.
- Cottage (low fat) 1 cup
Suggestions/Helpful Hints:
- Have a neat appearance. No special costuming is required.
- The type of presentation determines the types and usefulness of visual aids. No extra credit is allowed for “professional” visuals.
Judging:
- Judges will review each presentation and complete a judge’s score sheet. 8-10, 11-13 Division uses Standard Score Sheet; 14-18 Division uses special score sheet.
- 8-10, 11-13 only 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.
Awards:
- District Winners: Medallion & Monetary awards are listed in the 4-H Awards Handbook.
- State Winner: Medallion & Monetary awards are listed in the 4-H Awards Handbook.