Food and Nutrition Project

4-H Food and Nutrition/Healthy Lifestyles Project

Please remember as you start practicing that you must be ENROLLED on 4-H Online before practicing for this event- Coaches and 4-Hers!


  • November 10: Food Show/Food Challenge Meeting
  • December 15: Eligibility Forms and Entry Forms due to participate in District Food Show/Food Challenge
  • November 17: Practice Food Show/Food Challenge, 7pm, Cameron Housing Authority
  • December 8: District Food Show/Challenge, Bell County Expo
    We will try to make sure all competitors do not have to compete with each other at County so all go to District. You may receive an email about switching possibly to accommodate everyone.

Participant Information_2021

Food Show Entry Form 2021

Eligibility MUST be turned into Extension Office by November 15th. They can be found at:

Food Challenge Team Information
(Minimum of 3 and maximum of 4 members)
4-H Age Divisions:

  • Junior (grade 3-5)
  • Intermediate (grades 6-8)
  • Senior (grades 9-12)
    In Food Challenge, Juniors may move up to the Intermediate age division when participating on a team that has a true Intermediates (based upon grades listed above) on it. No one may move up to the Senior age division. NO individual may move down to a younger age division.

Food Show Information:

  • Junior (grade 3-5)
  • Intermediate (grades 6-8)
  • Senior (grades 9-12)

Categories: Appetizer, Main Dish, Side Dish, Healthy Dessert

Five Minute Presentation. All contestants should prepare a maximum five-minute oral presentation to introduce themselves and their dish. To earn maximum points, participants must use the 5-minute presentation to describe their inspiration in choosing your recipe, how recipe relates to the current food show theme, and the following areas of the scorecard: Knowledge of MyPlate, Nutrition Knowledge, Food Preparation, and Food Safety Concerns.

Four Minute Question & Answer. Judges will have the opportunity for a maximum four-minute interview asking questions applicable to the attached scorecard. It includes, but is not limited to, basic nutrition, food safety, food preparation, chronic disease prevention, age-related nutrition, or other areas of health, as well as project experiences. Judges may ask additional questions related to general food and health, food systems, food safety, or food/health issues.

Serving. At the conclusion of the question and answer period, the participant will have one-minute to serve the judges a portion of the dish. This will allow the judges to visually evaluate the dish prepared. Participants should practice proper food handling techniques when presenting food to the judges. Judges will not taste the food.

NEW: Skills Showcase. Youth will be judged on an assigned kitchen/cooking type skill. Youth will complete this skill while at the judging table. All materials needed to demonstrate the skill will be provided for the contestant. No other materials may be used other than those provided. The interview judges will score their skill based on correct procedures, safety, and other pertinent information related to the skill assigned. The skill demonstration will include a time limit which will be announced during participant orientation.

NEW: Knowledge Showcase. Food show contestants will test their knowledge on food preparation, food safety, kitchen safety, and general nutrition knowledge in the quiz section of the food show. Contestants will be given a 10-question quiz which will contain multiple choice and true/false questions. No study materials will be provided; however, contestants should refer to the Texas 4-H Food & Nutrition page ( ) for potential resources. Participants will complete knowledge showcase the day of the contest, after completion of interview & skills showcase.

Food Show Information:

Food Challenge Information:


Food Challenge Resources for Food Challenge Boxes:


Remember these items for FOOD SHOW:

  • Serving utensil- to serve judges (wrapped in napkin)
  • Table setting to show off dish (40 in wide max) -1 table setting
  • Recipe for judges and for table
  • Extra food for people’s choice tasting
  • Dress nice (or to your theme of table and dish)!
  • HAVE FUN!!!!
  • Sample questions:

Sample Questions for Junior, Int, and Seniors

  1. How do you balance your daily menu to ensure that you get proper amounts of food from the food groups?
  2. Name food groups and amounts that are required from each food group each day.
  3. What function does each ingredient perform in the recipe?
  4. What are the basic preparation principles involved in preparing this dish?
  5. What food safety practices did you use during preparation?
  6. What is considered a serving of your dish?
  7. If substitutions are possible, what are they?
  8. What and what amount of important nutrients are found in your dish?
  9. What is the function of the nutrients found in your dish?
  10. What change have you made in your dietary habits as a result of your 4-H food project?
  11. Tell about your community service and leadership through the year’s food project?
  12. What were your goals for your foods project and what are some activities you did in this project?
  13. What do you consider your most important learning experience in this year’s food project?
  14. Is there anything else you would like to tell us about your project?

These are sample questions.  Judges are free to ask whatever they wish.







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