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:

• dairy foods in the 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

Resources:

Dairy Council materials, Food Guide pyramid publication, Dietary Guidelines for Americans.

Rules/Regulations:

• • 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.

• 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:

1. Have a neat appearance. No special costuming is required.
2. The type of presentation determines the types and usefulness of visual aids. No extra credit is allowed for "professional" visuals.

Judging:

1. 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.
2. 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.
3. 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.