4-H
Dairy Foods
Demonstration

OBJECTIVES

Encourage 4-H Youth:

  • To develop leadership abilities, build character and assume community and citizenship responsibilities.
  • To learn the principles of nutrition as they relate to good health, appearance, and life-long fitness.
  • To learn the contributions of dairy food to the daily foods needs.
  • To become aware of, use, and enjoy the goodness and learn the contributions of a variety of dairy foods in the daily diet.
  • To help the friends and members of one’s family recognize the need for and practice regular exercise and good eating habits.
  • To select foods with the necessary nutrients and calories to balance one’s daily physical fitness activities.
  • To learn how dairy foods help meet the calcium and protein requirements in the diet of people of all ages.
  • To acquire and demonstrate skills in planning, purchasing and serving dairy foods in meals and snacks.
  • To learn and practice proper storage, handling and preparation of dairy foods.
  • To learn about career opportunities involving nutrition and physical fitness.
  • To help others realize the importance of dairy foods in the diet through demonstrations, illustrated talks, community meals, radio, television, newspapers, tours, favorite food shows, science fairs, etc.


    • WHO MAY PARTICIPATE


     
  • Any Tallapoosa County Junior 4-H’er.


RULES

  1. Each participant must prepare and present an individual demonstration, which includes the preparation of a simple dairy dish. The demonstration must show why it is important to include the correct amount of dairy foods in the diet every day.
  2. NOTE:  A dairy dish is any dish, which contains a dairy product as a major ingredient.
  3. The 4-H'er may use milk or any other dairy product in the demonstration. If butter is used, an additional dairy product must be used. If the recipe calls for table fat, butter should be used. Oleo -margarine is not considered a dairy product. Non-dairy frozendessert topping cannot be used as a dairy product.
  4. The information presented by the 4-H'er must be accurate.
  5. The demonstration presented in the Dairy Foods Demonstration program must not be less than 5 minutes or more than 10 minutes in length.
  6. The 4-H'er must display a finished product and provide some for the judges to taste.
  7. The 4-H'er must provide all equipment and supplies needed for the demonstration. One easel, a pointer and one long extension cord will be available in each kitchen.
  8. The participant will be dressed in a clean, well-fitted outfit with hair held in place by a hair net, headband or cap. The contestant should wear clean shoes appropriate for the outfit. The participant's hands and nails must be clean and well groomed. An apron may be worn but is not required. If jewelry is worn, it should be small scale and not detract from the demonstration.

PROCEDURES
  1. Participants will come into the competition area with all ingredients, visuals aides, and equipment needed.
  2. Participants will draw numbers to determine who will be first, second, third, etc.
  3. Follow proper food safety procedures during preparation of the dairy dish.
      4. a. Participants will wash their hands thoroughly with soap and water before beginning food preparation.

      b. Participants will use proper cooking utensils for preparing and handing the dish.

      4. Participants will assemble and measure their ingredients and organize their visuals before
          beginning their foods demonstration. They will then prepare their recipes according to directions.

Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture.  The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without regard to race, color, national origin, religion, sex, age, veteran status, or disability.