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Produced in NYS Silent Cooking Demonstration Celeste Carmichael Linda Lunkenheimer Anna Carmichael.

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Presentation on theme: "Produced in NYS Silent Cooking Demonstration Celeste Carmichael Linda Lunkenheimer Anna Carmichael."— Presentation transcript:

1 Produced in NYS Silent Cooking Demonstration Celeste Carmichael Linda Lunkenheimer Anna Carmichael

2 AGENDA Food Prep Skill-a-thon (measuring: dry ingredients, wet ingredients, moving ingredients from left to right, and breaking an egg) Audience Introductions What is Produced in New York? Nitty Gritty Details From a youth's perspective - why do it? Sample Presentation (note - movement of ingredients from left to right, use of clear bowls, double sided ingredients, gloves....) The role of evaluation Name that lifeskill – skills gained Q and A Tasting & wrap-up activity

3 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-Hers 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 and the serving size.

4 The Nitty Gritty

5 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.

6 Equipment : Participants are expected to furnish supplies and equipment necessary to prepare and serve their product, including trays, extension cords, potholders, etc. and serving utensils. Ranges, ovens and refrigerators are not available. Contestants should plan accordingly. There may be one microwave oven for participants use.

7 Presentation: Approximately 4 – 6 participants 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 presentation is complete, participants are to move their finished product to the assigned area, and then clean up their demonstration area, immediately.

8 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.

9 Dress: 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 short-sleeved, 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. Rubber gloves will be provided.

10 Evaluation Criteria: Recipe: complete and easy to follow; promotes a New York grown/produced fruit or vegetable product; nutritional quality of recipe. Finished product: overall appearance, taste, consistency, and/or texture. Demonstrator: appearance, poise /ability to express self. 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.

11 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 dont 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. 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.

12 Why do it? - A youths perspective

13 Sample Presentation Anna Carmichael 11 years old, Millard Fillmore 4-H Club Chicken Pot Pie

14 Evaluation walk thru Taste Recipe Nutrition/Grown in New York statement

15 Iowa State What skills are gained?

16 Questions?

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