Training Food Challenge Teams Charlene Belew Courtney Dodd Sara Dodd

Training Food Challenge Teams Charlene Belew Courtney Dodd Sara Dodd

Outline of Training • Review Food Challenge Basics • Recipe Selection & Preparation • Teaching MyPlate • Cooking Terms & Preparation Steps • Time Management • Teaching Food Safety • Figuring Cost Analysis • Presentations • Food Challenge Opportunities

What is the Food Challenge? • Food Challenge Basics • Team event • Teams made up of 3-5 youth • Two Parts • Preparation • Presentation

Preparation • Set of ingredients (based upon a recipe) provided for each team • Teams also have access to a “pantry” of additional ingredients • Ingredients are representative of 1 of 4 categories: • Main Dish • Fruits & Vegetables • Breads & Cereals • Nutritious Snacks • From ingredients, teams have 40 minutes to: • Develop and prepare recipe • Prepare presentation for judges • Clean up work space

Preparation Highlights • Each ingredient must be incorporated into recipe • Teams may determine the exact amount of each ingredient to use • Ingredients may be used to garnish dish; additional garnish items not provided • At end of time, area must be clean and all supplies put away • Educational resources are provided to teams, as well as receipt and worksheet

Presentation • Teams should highlight: • Steps taken to prepare dish • Nutrients found in dish and their functions • Food safety practices and concerns related to preparation and storage • Cost analysis • Refer to scorecard for more topics to highlight! • Teams have 5 minutes for presentation

Presentation Highlights • Teams are allowed use of note cards; reading from them minimizes effectiveness of communication • Judges’ questions may address general nutrition knowledge • All team members must participate in presentation

Preparing & Selecting Recipes • Choose recipes that can be prepared with equipment available in supply kits • Difficulty of recipe should be based upon age of youth • Look for recipes that also provide nutritional information, preparation time, and number of servings • Select recipes that may expose youth to a new ingredient or cooking method • Teams will receive: category, ingredient list, and clue

Food Challenge Ready Recipes Recipe Ingredients: For Food Challenge Teams: 4 c bow tie pasta 1 red bell pepper 1 zucchini 1 carrot 4 green onions 5 roma tomatoes ¼ cup basil 1 can cream of chicken soup • 4 c bow tie pasta • 1 red bell pepper, 1 zucchini, and 1 carrot each cut into 1-inch match-stick strips or chopped • 4 green onions, chopped • 5 Roma tomatoes, seeded and cut into 1-inch cubes • ¼ cup chopped basil • 1 can 98% fat free cream of chicken soup

Bread & Cereal Ingredients: 4 c bow tie pasta 1 red bell pepper 1 zucchini 1 carrot 4 green onions 5 roma tomatoes ¼ cup basil 1 can cream of chicken soup Clue: Chop it, toss it, and serve it!

Teaching MyPlate • http://www.choosemyplate.gov/kids/Games.html • MyPlate Jeopardy • Cooking and presentation activity – • Lots of hands-on activities with a variety of foods, so you will need space, time, and patience. • Kids stayed engaged and were excited to eat their meals.

Cooking Terms & Preparation Steps • Teams should know: • Basic terminology • Methods of food preparation & purpose • Cooking tools and how they should be used • https://food.unl.edu/fnh/cooks-tools

Time Management Practice Makes Perfect! Organization is key! • Have the team members identify their strengths and weaknesses • 4-H Food Challenge Team Worksheet - divide job responsibilities amongst team members • Knowledge of MyPlate: identify the ingredient, which food group it falls under, and the number of servings needed daily.

Time Management • Nutrient Knowledge: identify the ingredient and what the main nutrient/vitamin is, and why it is necessary for the body • Food Preparation: tell how much of each ingredient was used in the recipe, and how it was prepared • Food Safety: provide the safety measures used in the storing, preparation and holding of the dish

Time Management • Serving Size Information: calculate the cost per serving, and the total cost of the dish • Know what is available in the kit • Know what information is available in the provided resources and how to utilize • Conduct workshops, trainings, tours, etc. How to Utilize the 40-minute Window? • Set the timer. (assigned task)

Time Management • Team members work together to strategize and form a plan: set out ingredients, see what is available in the pantry, and decide on a recipe and who is doing each preparation step • 25 minutes into the contest, have the one team member that’s assigned to food prep finish the dish (plate and garnish it)

Time Management • Other teammates begin working on their pre-assignments (colored note cards) *the person assigned food prep completes their note cards as they work on the recipe • 5 minutes left, everyone helps with cleanup: left-over food, dirty dishes, etc. (assigned task) • When the 40 minute is up, the prep area is clean, the dish complete, presentation ready and 4-H’ers confident!

Teaching Food Safety • Do this lesson FIRST. • Use “bacteria” gel and black light to demonstrate the best way to clean hands and surfaces before handling food (lesson plan provided separately). • Resources: • http://foodsafety.adcouncil.org/assets/5/FoodSafety_ActivityBook.pdf • www.fightbac.org

Figuring Cost Analysis Cost analysis may be based upon price per serving, price per pound, price per ounce, or even price per item (number of items in package). Youth should read labels and know how much they are using!

Figuring Cost Analysis *Have to know that 3 tsp = 1 Tbsp

Team Presentations • Stress the importance of teamwork and public speaking – have all youth give a portion of the presentation • When it is time for the interview, the group walks into the room (in order of presentation) with one member carrying the dish in and placing it on the table before the judges. Make sure that person is wearing disposable gloves.

Team Presentations • Once the dish is placed on the table, that person should take the gloves off and set them on a folded paper towel (no cross-contamination) on the table beside the dish. Everyone needs to keep their hands either to their side or behind them, and should have their apron/chef hat on, hair pulled back out of the face, no nail polish on, wear close-toed shoes, and clean trimmed nails. Happy faces!

Team Presentations Introduction: • Hi! I’m Allison Halfmann, a 4-H member from Glasscock County, and my teammates are Shay, Scott and Seth Miller (gesture your nearest arm toward them as you say their names…as your name is said, smile, step up to the table and shake hands with the judges). We are the Spicy Clovers. Today we are going to tell you about our recipe, which we’ve called, Rolled Olive Sandwiches. This recipe falls in the nutritious snack category.

Team Presentations Knowledge of MyPlate: (use the MyPlate resource) Hi. I’m going to tell you about the main ingredient that is in our recipe, and where it falls on MyPlate. As kids that do 60 minutes of physical activity, we need to get about 2200 calories every day. • (EXAMPLE.) The ingredients in our recipe falls into several different food groups, but today I’ll focus on our main ingredient, which is bread. This food falls under the Grain Group. We need to eat 7 ounces of grains every day. We should try to eat whole grains.

Team Presentations Nutrient Knowledge: (use the Nutrient Needs at a Glance resource) I’m going to tell you about the main nutrient found in the food Shay talked about , and how it helps your body. • The main nutrient found in the bread is carbohydrates. Carbohydrates are important because it supplies energy to the body at 4 calories per gram to all body cells, and it helps the body use other nutrients properly. Without carbohydrates a person could have a loss of energy and be fatigued.

Team Presentations Food Preparation: Now I’m going to tell you how we prepared our recipe. The ingredients in our recipe included: (substitutions can be found in the Altering Recipes for Good Health handout) • 24 thin sandwich bread slices…a substitution could be using a flour-tortilla • 1 package of cream cheese…a substitution could include using fat-free or low-fat cheese

Team Presentations • 1 cup diced salad olives…you could substitute green olives for the black • 1/2 cup chopped pecans…any nut, such as Walnuts, could be substituted • 1/2 cup mayonnaise…a substitution could include using fat-free or low-fat mayonnaise • 1/4 teaspoon pepper…a substitution could be using a fresh or dried herb

Team Presentations • To prepare our dish, we first removed the crusts from the bread using a sharp paring knife on a cutting board. • Next we flattened each bread slice with a rolling pin. • We then stirred the cream cheese and remaining ingredients until they were mixed in a bowl. This is our filling.

Team Presentations • Next we spread 2 tablespoons of the cheese mixture on 1 side of each bread slice. Then we rolled each slice up, and cut each roll into 4 slices. • To serve the snack, we laid lettuce leaves on a tray as a garnish and placed the sandwich slices on top. • This recipe made 96 sandwich slices.

Team Presentations Food Safety: (use the BAC resource) I’m going to tell you about the food safety steps we took to make sure the dish is safe to eat. There are numerous ways we kept ourselves and the food safe today while making our recipe, but four of the main items we focused on included: • Once you get ready to prepare your dish, you should make sure your work surface and supplies are clean. We did that by using the Lysol Disinfecting Wipes found in our kit.

Team Presentations • We then prepared ourselves. As you can see, I had my hair pulled back, and wore an apron, and the boys wore chef hats. We all have on close-toed shoes, and sanitized our hands with sanitizer found in our kit, along with wearing disposable gloves. • We washed the lid of the olive can using the Lysol Disinfecting Wipes prior to opening the can. This made sure all residue and bacteria was removed.

Team Presentations • This dish should be covered with plastic wrap or tinfoil to keep it from being contaminated and stored in the refrigerator until serving. • Any leftovers should be covered and kept in the refrigerator. This should be done within 2-hours of use.

Team Presentations Serving Size Information: (use the receipt and serving size to complete this.) Lastly, today I’d like to share with you the cost of our dish. • The total cost of the loaf of bread was $2.50. There are 24 slices of bread in a loaf, and we used the entire loaf. • The package of cream cheese cost $1.10. We used the entire 8-ounce block.

Team Presentations • The can of olives cost $.75. The entire can was 16 ounces. We only used 1 cup in the recipe. One cup = 8 ounces, so our cost was $.38. • The 4-ounce package of pecans cost $4.25. We used ½ pecans in the recipe. ½ cup = 4 ounces, so we used the entire package of pecans. • The 8-ounce jar of mayonnaise cost $3.45. We used ½ cup of mayonnaise in the recipe. ½ cup = 4 ounces, so we used half of the jar. Our cost was $1.73.

Team Presentations • The 4-ounce jar of black pepper cost $.50. We used ¼ teaspoon of pepper in the recipe. 24 teaspoons = ½ cup, and ½ cup = 4-ounces, so the cost of the pepper we used was less than a $.01. The total cost of the dish we prepared was $9.96. The dish serves 24 people, so the cost per serving would be $.42 (9.96/24=.42). This would be a cheap dish to make because it serves so many people, plus you have left over food that could be used to make other dishes, such as the pepper, mayonnaise and olives.

Team Presentations Summarize: We’d like to thank you for your time, and are ready to answer questions you may have. Again… Practice Makes Perfect! Organization is Key! Education is Necessary! Fun is Mandatory!

Food Challenge Opportunities • National 4-H Food Challenge • October 7-8, 2014 • State Fair of Texas • San Antonio Livestock Show & Rodeo • February

Thank you! Food Challenge Resources: http://texas4-h.tamu.edu/healthy_lifestyles Evaluation: https://agrilife.az1.qualtrics.com/SE/?SID=SV_dcAcK4nAmCL2em9

Training Food Challenge Teams Charlene Belew Courtney Dodd Sara Dodd