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4-H clover Houston County 4-H Food Revue

Houston County Food Revue is Judged On April 22, 2023.  

Learning Involved:

  • Experience in planning, preparing, evaluating and serving food as part of a meal or snack.  
  • To develop confidence in self-expression both verbally and visually. 
  • Publicly demonstrate what youth have learned about the meal planning.
  • Learn nutritious information on foods prepared.
  • Become conscious of the cost of food and supplies needed to make the meal.
  • Learning different skills to make meals.

How can youth prepare?

  • Pick a tested, and favorite recipe from a cookbook or other dependable source.  Make sure it is something that you or your family like and you have prepared before.
  • Practice preparation until you can make it easily and make a good product.
  • Youth should be knowledgeable about the preparation of the food, the time it took to make and the ingredients used.
  • Youth should also know the nutritional contribution of the food and meal and understand how it fits in a daily diet.
  • Can any alternatives be used in the meal? 
  • What skills are needed to prepare the meal?
  • How much did the meal cost? What is the price per serving?
  • Plan for table coverings or mats, dishes, glassware, silverware, and centerpiece for use for serving the food.  

How to set a table and place setting:

  • A clean and wrinkle-free table covering should be used.  It may be a place mat (cloth, plastic or paper) or a full -length tablecloth.  
  • Placemats should be arranged in the center of the space for each person.
  • Rectangular place mats should be even with the edge of the table and round place mats placed so one point of the circle is even with the table edge.
  • If using a tablecloth, the hem should be straight and parallel with the floor.  The cloth should be centered so the drop or overhang is even on both sides and ends.  
  • The tablecloth or placemat should be without any creases to give the best appearance.
  • Setting must be no larger that 30" square.
  • The dinner plate is at the center of the individual setting. 
  • Silverware is arranged in order of use:
    • Forks to the left of the plate with tines pointing up.
    • The dinner fork and salad fork in order of their use and dessert fork near the plate.
    • If the salad is served as a separate course, the salad fork is on the outside. 
    • If the salad is served with the meal, it is place to the left of the dinner fork.
    • If you wish, the dinner fork may be used as a salad fork and eliminate the salad fork. 
    • The dinner knife is place to the right of the dinner plate with the sharp edge turned in.
    • When no knife is used, the dinner fork is at the right of the plate.
    • The soup or fruit spoon is placed to the right of the knife.   
  • The water glass is placed at the tip of the knife and milk glass to the right of the water glass and slightly below it.
  • The bread and butter plates are placed above the fork with the butter knife laid across the plate parallel to the edge of the table.  
  • A folded napkin is placed to the left of the forks, one inch from the table edge with the hemmed edged next to the plate and edge of the table.  
  • A coffee spoon and dessert fork may be brought in with coffee at the end of the meal. 
  • Only use utensils that are needed for the meal.  

Age appropriate tips for food:

  • Cloverbuds can select an easy food item that they are able to prepare by themselves or with a little help from parents or siblings 
  • Grades 3-5 can select items such as their favorite food, beverage, snack or appetizer.
  • Grades 6-8 may select items such as a nutritious salad, soup, sandwich, bread, vegetable or dairy food.
  • Grades 9+ may select items like a favorite nutritious main dish, meat, poultry, seafood, microwave food, ethnic food, low calorie food item or dairy food.  
  • Select ONE favorite food, not the entire meal to display.  

Food Revue Requirements:

  • The display must be no larger than 30” square. 
  • Food Revue will be judged on food and nutritional  knowledge, menu design/theme, table setting design, and cost information.
  • Exhibitor should bring: one item of food from the menu; and a place setting which includes dishes, silverware, linens, and centerpiece for the course in when the food is served.
  • Must include binder, which includes: Cover page, menu, cost, nutritional information, picture of place setting, picture of food, and one or more pictures of you in action preparing your meal.
  • Note: the judge may or may not taste the food.

Tips for a good Food Revue Binder:

  • Make sure it is neat and tidy.
  • Include a cover page with your name, club and county.
  • Menu of the meal (during service it may be mounted on a 8 1/2 x 11 poster)
  • A breakdown of the cost of the meal.
  • The nutritional information of the meal.
  • Color pictures of the place setting, food, and pictures of preparing the meal.
  • Make sure resources are credited and documented. 

Other hints and tips for youth!

  • Make sure youth are dressed neat, clean and well groomed to represent yourself, club and county.
  • Think about the foods: 
    • Temperature, appearance (color and shape), flavor and texture 
  • Think about if your table setting is:
    • Attractive in appearance
    • Appropriate to the meal-is it casual or formal-
    • Realistic
    • Correctly arranged 
  • Smile and have FUN!!

Additional Food Revue Resources:

Evaluation Sheet

MN 4-H Food Page

Other resources



Page survey

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