Food Showdown Roundup 2024

 

Objectives

• Provide opportunities for participants to exhibit their food and nutrition knowledge, skill and creativity when preparing and presenting food.
• Provide opportunities for participants to learn from other team members, while promoting
  teamwork.
• Give participants opportunities for public speaking and leadership.
• Give 4-H members the opportunity to participate in a competitive event.

 

Participant Rules

1. Participation: Participants must be 4-H members currently enrolled in Oklahoma 4-H.
2. Teams per district: Districts may enter a maximum of two senior teams for state competition (West District: allowed two teams from each district contest.)
3. Age: All participants advancing to the State Food Showdown must be team members in 14 years or older by January 1 of current year and be a Roundup delegate. The winning team members will have a choice to advance on to the National 4-H Food Challenge in Dallas, Texas or the National 4-H Seafood Cookoff in New Orleans, LA. The second place team is eligible to compete in the contest not selected by the winning team.
4. Members Per Team: Each team will be made up of two to three members and all team members must be from the same county.
5. Substitution of Team Members: Competing teams should be made up of the 4-H members
   qualifying at the prior competing level. However, teams may compete with one team member less than their original team, or make an eligible team member substitution for the State 4-H Food Showdown. No more than one team member may be substituted, up to the day, of the event. A substitute 4-H member must be a Roundup delegate, 14 years of age or older, must be familiar with all Food Showdown requirements, and have prior approval from their District Program Specialist.
6. Entry Fee: Each team may be required to pay a registration fee to cover the cost of ingredients for the contest. If a registration fee is required, participants will be notified prior to the event.
7. Food Ingredients: All teams will be given the same secret ingredients and full access to the
   common pantry.
8. Attire: Clean aprons, lab coats or chef’s coats; closed toed shoes; long pants and hair coverings are required for all team members. Appropriate clean hair coverings include: caps, baseball caps, bandannas, skull caps and hair nets. Long hair must be tied back. Each team will have the option of wearing coordinated clothing.
9. Resource Materials Provided: Resource materials will be provided for each team at the contest.
   These include What’s on Your Plate, Food Safety brochure, Safe Minimum Cooking Temperatures, Food & Nutrient Needs at a Glance, Healthful Recipe Substitutions, Kitchen Safety, 4-H Food Showdown Worksheet. No other resource materials will be allowed. Cell phones or other electronic devices will not be permitted in the contest area. Teams may not use their personal copies of the resources during the contest.
10. Supply Box: Each team must supply their own equipment for the contest. (See supply box list on page 4). Two supply boxes are available in each district for use; however, teams may choose to bring their own equipment as long as the items appear on the supply box list. Any extra equipment will be removed prior to the competition.
11. Judging: Judges reserve the right to disqualify teams demonstrating unsafe food handling practices or dangerous use of the equipment.
12. Participants with Disabilities: Any competitor who requires auxiliary aids, special
    accommodations or has food allergies must contact the contest coordinator at least two weeks prior to the competition.

• Food Showdown Manual