The 4-H Food Challenge district competition was held on Saturday, March 11 at the WE Skelton 4-H Center at Smith Mountain Lake. Twelve junior teams (grades 3-8) and two senior teams entered the competition.
The junior teams were split into groups of six with first through sixth place awarded in each heat. Patrick County fielded two of the junior teams for this competition. The Cougar Café placed third in heat A and the Cheetah Cookers placed second in heat B.
The competition for the Cougar Café (heat A) included the Franklin County Ninja Chefs, Prince Edward County Team B, The Cooking Tornadoes, Cumberland 4-H Cooking Ninjas Team #2, and the Campbell County Five Knives. The Cheetah Cookers were in competition with the Cumberland County 4-H Cooking Ninjas team #1, Franklin County Fire and Ice Chefs, Mecklenburg 4-H Junior Team, Buckingham County FoodTastics, and Prince Edward Team A.
For this competition, each team is given a bag of mystery ingredients and must take a minimum of two items and a maximum of five items from the pantry. The mystery bag this year contained canned chicken, taco seasoning mix, cream cheese, and salsa. The team must use all of the ingredients in the mystery bag but they do not have to use the entire quantity of the ingredients. Pantry items included: shredded cheese, green onion, garlic, tortillas, canned corn, black beans, cilantro, jalapenos, green lettuce, lime, avocado, milk, and water.
Cougar Café members Breanna Cox (team captain), Heather Kerce, Brianna Knight, and Emma Pendleton chose to make burritos with a small cheese ball. Cheetah Cooker members Kali Craig (team captain), Maggie Easter, Shyann Kerce, and Journey Moore chose a layered Mexican salad in a clear glass bowl with limes as garnish.
The teams have 40 minutes to prepare a dish, clean up, and prepare their presentation for the judges. Every member of the team must speak at some point during the presentation to the judges. Teams must present the dish to the judge, telling step by step how the dish was prepared, the food safety practices used, where the dish fits on My Plate, and if there are possible healthier substitutions. They also must present a cost analysis per serving and give detailed information on the nutritional value.
The teams are given resource materials to assist them in the preparation of their presentation including MyPlate Ten Tips to a Great Plate, Nutrient Needs at a Glance, and the Fight Bac – Fight Foodbourne Bacteria Brochure. Judges observe during the cooking process, scoring members on food safety practices and teamwork skills. Judges also score team members for the presentation and ask questions following the presentation.
The judges for Heat A were Susan Prillaman (Bedford FCS Extension agent) and Liza Spruill. The judges for heat B were Daniel Hale (4-H Extension a Danville) and Susan Bowling Tarrell.
These teams have been practicing twice a month beginning in October. Leaders are extremely proud of both of the junior teams. The team of coaches for the Patrick County 4-H Cooking Challenge teams includes Carol Byrd, Betty Kirkpatrick, and Betty Pendleton. Contact any of the team coaches for further information.
The 4-H Food Challenge is a relatively new 4-H national competition designed by Texas A&M University. Teams will be taking a break from competition for approximately one month as leaders advertise the project for new members with plans to start new teams in late April or early May. Teams will practice once or twice a month throughout the summer in preparation for the county competitions at the Farmers’ Market on Friday, September 8 and at the county fair on Wednesday, September 20.
The 4-H Food Challenge is open to any student currently in third through 12th grade. Anyone who is interested in joining the 4-H Food Challenge project in late April or early May, should call Carol Byrd at (276) 229-6025 or the Patrick County Extension Office at (276) 694-3341.
