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FOOD CONTESTS

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FOOD CONTESTS

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    1. FOOD CONTESTS FOR FOODS 1 OR 2 CLASSES NANCY ECKHOUT BRIGHTON HIGH SCHOOL

    2. WHY USE FOOD CONTESTS IN FOODS 1 & 2 Contests are great end of term projects!

    3. Contests use topics and skills from: Foods 1 Kitchen Management & Sanitation Nutrition & Food Groups Basic Food Preparation Foods 2 Kitchen Management & Sanitation Family Meal Planning & Preparation American & International Foods

    4. Contests encourage enthusiasm for foods 1 & 2 classes

    5. Food contests help others in the school know about foods 1 & 2 . Some judges are school or district administrators. Some judges are counselors. Some judges are parents. Some judges are peers such as friends or Prostart students.

    6. TYPES OF FOOD CONTESTS

    7. CHILI CONTESTS

    8. SOUP CONTESTS

    9. BREAKFAST CONTESTS

    10. CASSEROLE CONTESTS

    11. SANDWICH CONTEST

    12. PASTA CONTEST

    13. WHAT KIND OF CONTEST WOULD YOU LIKE TO HAVE? 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

    14. ----------?TIME LINE-----------? At the beginning of the term, as part of disclosure, tell students they will organize and prepare the food for a food contest by the end of the term. This will be a compellation of all they have learned in the class.

    15. ---------? Time Line------------? Plan and complete a food lab ASAP that demonstrates preparation of a contest winning recipe (examples: a chili, soup, sandwich, pasta, or breakfast winning recipe.

    16. Recipe Example: Ravioli Ingredients: Won Ton Wrappers Italian Cheese+ Parsley + Garlic Filling Or Butternut Squash Filling Preparation: Put 2 tsp. of filling on corner of each won ton wrapper then fold and seal edge. Boil in chicken broth & fresh tomato-garlic sauce.

    17. -----------?Time Line-----------? The day after the lab do a short mini quiz such as “Use your recipe from yesterday and make it more nutritious, taste better and have a better appearance by including a garnish.”

    18. ------------?Time Line----------? At midterm remind students of the final contest that will be held at the end of the term and recommend they beginning looking for a prize winning recipe.

    19. -----------?Time Line----------? Plan and prepare a recipe from a previous contest in your school or one that won a national contest. Remind students this recipe won the grand prize at a recent contest.

    20. -----------?Time Line-----------? Next day talk about adding more vegetables, fruits, whole grains and less fat and sugar to the diet. Ask the students to evaluate the “prize winning” recipe for the nutrients and foods listed.

    21. -----------?Time Line-----------? The teacher should write a note inviting judges two to three weeks before the contest. Reminder! School administrators, counselors,school staff such as custodians-school security, other teachers, parents, students or friends from other classes ALL make GREAT JUDGES!

    22. ---------? Time Line--------? Set a date for the contest two or three weeks before the contest and let foods students know the date of the contest and have them record the date. Tell the students their recipes for the contest are due (give them at least two weeks notice & a daily reminder)

    23. ---------?Time Line----------? Offer the students some computer lab time the 2 or 3 weeks before the contest in order to find a recipe on the Internet. A good Web site is epicurious.com

    24. ----------?Time Line-----------? A week before the contest the students turn in their recipes. Note: Each student must bring in a separate recipe and they must be “real” recipes not recipes made up just before the class begins.

    25. ----------?Time Line---------? The day the recipes are due give the students an evaluation sheet to help them choose the “best” recipe possible. Example: Does your chosen recipe include all the food groups? Can your recipe be made in 30 minutes or less? Does your recipe use colorful foods in a variety of textures and temperatures?

    26. ----------?Time Line---------? When the students in cooking groups have chosen their recipe for the contest ask them to change three (3) ingredients or preparation techniques to make the recipe more nutrient dense. Also change the name of the recipe to make it more appealing.

    27. -----------?Time Line-----------? Examples of changes that could be made: Changes saturated fats to polyunsaturated or monounsaturated fats. Change white flour to whole wheat or whole grain. Add more fruits & vegetables Change to lean meats Change to low or no fat dairy products

    28. -----------?Time Line---------? Compare the recipe chosen to the Food Pyramid

    29. ----------?Time Line---------? The day after the recipes for the contest are chosen each person is assigned to a task for the group effort: Type the new recipe Research then type the nutrients Complete a grocery list with estimated prices Make a placemat & poster for the judges

    30. -----------?Time Line------? Day before the contest make a garnish or bread (for chili or soup contest especially). Organize the small & larger equipment & put it on a tray for the contest.

    31. DAY OF THE CONTEST! Remind students about sanitation guidelines. Remind students about the time schedule Go over the contest rules with judges Reward the contest winners with certificates of medals ENJOY!

    32. SO-O-O-O NOW IT IS ……

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