Anoka County 4-H food revue

Cloverbuds - grades K-2, non-competitive- receive participation ribbon

Beginner - grades 3-5, eligible for blue, red, white and champion, reserve champion or merit ribbons

Intermediate - grades 6-8, eligible for blue, red, white and champion, reserve champion or merit ribbons & state fair trips

Senior - grades 9-13 eligible for blue, red, white and champion, reserve champion or merit ribbons & state fair trips

Your menu:

1. Select a tested, favorite recipe from a cookbook or other dependable source. It should be something you or your family like and that you have prepared before.
2. Practice preparation of this food until it can be done easily, and a good product is achieved.
3. You should be knowledgeable about the preparation of the food, the ingredients used, the nutrients contained in the food, and meal preparation time and sequence.
4. Pick a recipe that is nutritious, fairly inexpensive, and easy and fun to make! 
5. Be able to tell how your food fits into the food groups and other nutritional information, such as what vitamins are in the food.
6. Select one favorite food (not the entire meal) to display. You can show the entire meal but only one dish is required. 

Menu suggestions:

Cloverbuds (grades K-2) should select any easy food item that they are able to prepare by themselves or with a little help from parents or older siblings.

Beginners (grades 3, 4, 5) select items like their favorite nutritious food, beverage, snack, or appetizer.

Intermediates (grade 6, 7, 8) select items like a nutritious salad, soup, sandwich, yeast bread, vegetable, or dairy food.

Seniors (grades 9 and up) select items like a nutritious main dish, meat, poultry, seafood, microwave food, ethnic food, low calorie food item, or dairy product.

You will create two 8 ½” x 11” sheets of paper/posters that will stand alone.  You can use a tabletop easel, picture frames or documents holders to hold your signs.  When setting up the posters, put the menu on the left side of the table and the recipe on the right. This is because people read from left to right. The neatness of the menu and recipe poster is very important. Be sure to put your name, club, and county on the back of the poster.

Create your tablescape:

• Select what style you want your table setting to be and develop your vision for your tablescape. 
• Choose an appropriate table setting that compliments your menu selection (from casual to formal).
• In your selection of place settings, linens, etc., what is available at home will be fine (we learn to use what we have to the best advantage).
• Make your table setting colorful and attractive. Be creative! Also, remember to display the complete place setting, but only show the food you made.
• Coordinate the table setting with a tablecloth and/or placemat, dishes, glassware, flatware, and centerpiece for one person only.

Nutrition help:

MyPlate is the current USDA guidance to nutritious eating. The website is a terrific tool for understating the nutrition behind the meal that you will develop.

Table setting guides: 

Need help with your table setting? Select what style you want your table setting to be and do some research! Pinterest is a great source for some quick graphics and ideas. Emily Post has some great quick guides, too!

• Tell me about your project? 
• Why did you choose this theme?
• What was the inspiration or event?
• Have you prepared this before and would you again?
• Did you have fun?
• Were you able to make the food for the meal?
• What choices did you make to accomplish this review?
• Where did you find your nutrition information? 
• What nutrients does this dish provide?
• How did you figure your costs?
• What were you most proud of in making this review?
• What would you do differently next time?
• Does your family like the foods that you chose?