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FESTIVE FOODS FOR HEALTH
LAB--1 1/2 Hours
Objectives:
- To plan menus
low in fat, sodium, sugar, calories or a combination of the above utilizing
the Food guide pyramind
- To understand
the principles of nutrition and meal planning
- To practice
recommended food preparation skills including food safety by preparing foods
- To select foods
for content of either fat, salt, sugar, or calories in the diet
- To determine
calories in foods and dishes prepared
- To discover
career opportunities involving nutrition and physical education
Special Procedures:
Each Participant will:
1. Plan and bring two day's menu which includes the
festive food dish to be prepared.
2. Prepare
one festive food (internation/ethnic food, party food, appetizer or
hors d'oeuvre) dish .
- The
dish to be prepared must be finished and displayed
within the required time of one and
one
half hours. Time includes set up, preparation, display and cleanup.4-H
'ers must provide all food, supplies and equipment needed for preparation,
display and cleanup.
- 4-H 'ers must use proper management and food preparation techniques
and must serve dish in an appropriate way.
- 4-H'ers
should supply the recipe prepared for the judges' review
- Ingredients
for recipe must be measured on site during the lab competition. Do not
pre measure ingredients for the recipe prior to the
contest.
- Wear appropriate clothes, closed-toe shoes and restrain
hair with clamps, barrettes or nets.
- Share knowledge of foods, nutrition and project as well as the
caloric content of the dish during discussion with judges.
- Lowfat foods such as reduced fat maonnaise or light cream cheese
should be used in recipes
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Festive Foods for Health