Transcript Produced in NYS Silent Cooking Demonstration

4-H Produced in New York
Silent Cooking Demonstration
AGENDA:
• What is Produced in New York?
• Presentation
• Rules & Regulations
• Product
•
Equipment
• General Food Demonstration Suggestions
• How the demonstrations are evaluated
• Danish system
• Dress
• Recipe Selection
• MyPlate
• Substitutions
• Proper Measuring
• Sample Presentation &
Walk Through
‘Produced in New York’
is designed to:
• Showcase variety and use of agricultural products grown or
produced in New York.
• Develop food preparation skills - including measuring, mixing and
cutting.
• Introduce members to presentations through a “silent
demonstration” that occurs concurrently with several of their peers.
This experience helps younger 4-Her’s begin to feel more
comfortable presenting to a crowd, while providing older youth with
the opportunity to tackle more complicated recipes, perhaps using
more than one NYS food product.
• Help youth to understand the nutritional value of ingredients in a
recipe, the serving size and how to make healthy substitutions.
Where & When:
• The first Clinton County Produced in New York event will
be held inconjuction with the Clinton County Cornell
Cooperative Extension Local Foods Event
When: Saturday, March 1st, 2014
Where: The Old Base gym on the OVAL in Plattsburgh
Time: 2pm-5pm
• Participants will show up for differing 45 minute time
slots from 2 to 5pm (we will give you your time slot at
the end of today’s workshop)
• Juniors and Senior 4-H’ers may also choose to
participate in the NYS Fair event
Rules & Regulations:
•
Participants will have up to 30 minutes to do their silent demonstration
– Cloverbuds are exempt from the time requirement
•
There must be at least 1 cup of a locally grown or produced product
•
Each participant will create or use an already established recipe that they
have made three modifications to, to avoid plagiarism
•
They must demonstrate the proper measuring techniques for both dry and
liquid ingredients
•
Participants may use a poster, but they are not required to
•
If the product requires cooking, the participants should have the product
finished and ready before the demonstration
Equipment:
• Participants are expected to
furnish supplies and
equipment necessary to
prepare and serve their
product.
• Including:
– Trays
– Potholders
– Serving utensils.
– Ranges, ovens and
refrigerators are not
available. Contestants
should plan accordingly.
General Food
Demonstration Suggestions:
•
Use suitable containers for ingredients
•
Loosen or remove caps and tops before beginning
•
Cover commercial labels or use uniform containers with labels identifying
ingredients.
•
Label ingredients such as salt, sugar, and baking powder, so you don’t
make a mistake. It helps to label both front and back so both you and the
audience can read them.
•
Use transparent or clear bowls whenever possible.
•
Choose the best equipment for the job (ex. Standard measuring and mixing
equipment)
•
Use rubber spatula to clean bowls.
General Food
Demonstration Suggestions:
•
Work quietly (cloth under bowl deadens sound; wooden spoons are quieter
than metal ones).
•
Be neat (example: work on wax paper and use paper bag for waste).
•
Cover trays with towels at the beginning and end of your demonstration.
•
Remember to look at your audience! Smile and make eye contact.
•
Use safe and proper measuring techniques and preparation skills.
How the demonstrations are
evaluated:
• There will be an evaluation sheet that the participants will fill out and
hand to the judges, similar to those used for Public Presentations
• Please give Chelsea one question that you would like the judges to
ask you about your demonstration/recipe
• Danish System
– 4-H members are judged based on a standard, which includes their age
and the level of skill demonstrated, instead of competing against one
another
Evaluation Criteria:
•
Recipe: complete and easy to follow;
promotes a New York grown/produced
product; nutritional quality of recipe.
•
Finished product: overall appearance,
taste, consistency, and/or texture.
•
Demonstrator: appearance, poise,
and ability to express yourself silently.
•
Preparation: organization (orderly plan
of work and placement of equipment);
techniques and manual skill
(appropriate techniques, skillfully done;
variety of demonstration techniques;
correct use of equipment).
•
Work area and results: work area
neat; manipulation in full view of
audience.
Evaluation Form: Comment Sheet
Evaluation Form: Scoring Sheet
Menu Planning Sheet
•
Dress appropriately for a food
demonstration. No long sleeves or
loose clothing. Clothing should be
neat and simple. It is recommended
that an apron be worn. A shortsleeved, white shirt or blouse is
recommended. (No shirt with a
slogan) Avoid wearing jewelry on
hands and arms, or any jewelry that
is dangling or distracting. Wearing a
watch is fine.
•
Hair should be worn away from
the face and secured with a hair net,
scarf, or hat.
•
Appearance and clothing should
not be distracting.
•
Coordinating colors (towels, apron,
labels, containers, scarf, or hat) all
add to the total affect. This is a
bonus.
•
Rubber gloves will be provided.
Dress:
Presentation:
•
Approximately 4 – 8 participants
will prepare their product before
the audience at the same time,
in a silent non-verbal presentation.
Participants may have a poster,
but a poster is not mandatory.
•
Time allotment: 30 – 40 minutes.
Each participant will utilize their
time according to the
complexity of their particular
recipe. Participants are
encouraged to use a variety of
demonstration skills.
•
Once the presentation is
complete, participants are to
move their finished product to the
assigned area, and then clean up
their demonstration area,
immediately.
Recipe Selection:
•
Recipes should feature a product/s
produced in NYS (milk products,
meat, vegetables, eggs, grains, honey,
maple syrup, etc.)
•
Originality – Creativity and
imagination help make foods
appealing and tasty. Recipes can be
from a cookbook, family recipe or your
own variation. You may be asked to
explain the source of your “statement
of origin”, as well as changes made,
family preferences, etc.
•
Participants are encouraged to use
recipes with lower amounts of
sugar, fat, sodium, and increased
amounts of fiber and complex
carbohydrates. Consider using
fortifiers and those ingredients which
add nutritive value, such as
vegetables, fruits, nuts, whole grains,
etc.
Product:
• The finished product will be
taste tested by a panel of
judges.
• The product may be prepared
and brought from home OR the
product may be the result of
the demonstration itself.
• Product will be on display for
viewing, so please consider an
attractive setting.
U.S. Dietary Guidelines
& MyPlate
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http://www.health.gov/DietaryGuidelines/
http://www.choosemyplate.gov/index.html
https://www.supertracker.usda.gov/myplan.aspx
https://www.supertracker.usda.gov/foodapedia.a
spx
• https://www.supertracker.usda.gov/myrecipe.asp
x
Substitutions:
If your recipe calls for this ingredient:
Bacon
Bread, white
Bread crumbs, dry
Butter, margarine, shortening or oil in baked goods
Butter, margarine, shortening or oil to prevent sticking
Cream
Cream cheese, full fat
Eggs
Flour, all-purpose (plain)
Fruit canned in heavy syrup
Ground beef
Lettuce, iceberg
Mayonnaise
Meat as the main ingredient
Milk, evaporated
Milk, whole
Oil-based marinades
Pasta, enriched (white)
Rice, white
Salad dressing
Seasoning salt, such as garlic salt, celery salt or onion salt
Soups, creamed
Soups, sauces, dressings, crackers, or canned meat, fish or vegetables
Sour cream, full fat
Soy sauce
Sugar
Syrup
Table salt
Yogurt, fruit-flavored
Try substituting this ingredient:
Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham)
Whole-grain bread
Rolled oats or crushed bran cereal
Applesauce or prune puree for half of the called-for butter, shortening or oil; butter spreads or sho
Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening. Also
Cooking spray or nonstick pans
Fat-free half-and-half, evaporated skim milk
Fat-free or low-fat cream cheese, Neufchatel, or low-fat cottage cheese pureed until smooth
Two egg whites or 1/4 cup egg substitute for each whole egg
Whole-wheat flour for half of the called-for all-purpose flour in baked goods
Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muff
Fruit canned in its own juices or in water, or fresh fruit
Extra-lean or lean ground beef, chicken or turkey breast (make sure no poultry skin has been added
Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress
Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise
Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews
Evaporated skim milk
Reduced-fat or fat-free milk
Wine, balsamic vinegar, fruit juice or fat-free broth
Whole-wheat pasta
Brown rice, wild rice, bulgur or pearl barley
Fat-free or reduced-calorie dressing or flavored vinegars
Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped he
Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening
Low-sodium or reduced-sodium versions
Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt
Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce
In most baked goods you can reduce the amount of sugar by one-half; intensify sweetness by addin
Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup
Herbs, spices, citrus juices (lemon, lime, orange), rice vinegar, salt-free seasoning mixes or herb bl
Plain yogurt with fresh fruit slices
Proper Measuring:
://www.youtube.com/watch?v=0vulU_mi7o
Sample Station & Information:
Anna Carmichael
11 years old
Millard Fillmore 4-H Club
Chicken Pot Pie
Additional Information:
• Taste
• Nutrition/Grown in New York
statement
• Poster
– Please include the original
recipe if you are modifying
it to make it your own. You
need to make at least 3
changes to make it your
own.
• State & County Fair
• We will provide hair nets and
the plates to put your final
product on.
Presentation:
http://www.recipetips.com/kitchentips/t--931/tomato-rosegarnish.asp
Sample Presentation
http://youtu.be/yA5mBmBOy4Y
• Was this a good presentation?
• Why or why not?
Sample Presentation
http://youtu.be/8oXMNO78Iu0
• Was this a good presentation?
• Why or why not?
Sample Presentation Feedback:
Presentation #1
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Poster board was in the way
Presenter was talking
throughout the demonstration
No eye contact
Measuring was not accurate
Some ingredients were not
even measured
Presenter made a mess of
the station
Presenter was not wearing
appropriate attire, no apron or
gloves
Hair was not tied back
No labeled bowls of
ingredients
Asked the judges for a
measuring stick
Presentation #2
•
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Presenter had all supplies she
needed
Eye contact
Concluded saying “this
concludes my presentation”
Poster board was present but
not distracting
Presenter wore appropriate
attire. Hair was tied back, wore
gloves & apron
Presenter was silent during
demonstration
Presenter demonstrated proper
measuring techniques
Bowls were labeled so
audience knew which
ingredients were being added
What skills are gained?
Questions?