Freeborn County Food Revue is Judged On July 18, 2024.
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
- PRACTICE--PRACTICE--PRACTICE!
- Smile and have FUN!!
Additional Food Revue Resources: