1. Monroe County Cooking Day Judges Scoring Sheet April 27, 2013 Safety & Sanitation Washed Hands Safe Food Handling No Cross-contamination Used cutting board(s) Knife Safety Utensil/Tool Safety Used Hot Pads Recipe & Final product meet food safety standards ________/25 points Organization Had Copy of Recipe Secured ingredients prior to beginning Secured tools/utensils Correct measuring Knowledge of recipe Used 3 or less prepped items _________/25 points Product Appearance (Exterior & Interior) Texture Flavor Adequately cooked, chilled, etc… Prepared in 30 minutes or less Baked/Refrigerated/Standing time in 30 minutes or less Considered an “Inappropriate Food Item” that prevents being an exhibit at the county fair _________/25 points Conference Judging Learning relates to goal Identifies food safety issue for the recipe Recipe reflects skill level Complete and accurate preparation steps Serving suggestions Cost appropriate _________/15 points Completion Registration form, study guide, recipe & preparation steps completed by April 19, 2013 _________/10 points SCORE/100PLACING/AWARD

2. FOOD & NUTRITION COOKING DAY REGISTRATION FORM April 27, 2013 MONROE COUNTY EXTENSION OFFICE Name____________________________________Grade Completed______Age______ # years in F&N Project________Club Name___________________________________ Name of your Recipe : ___________________________________________________________________ 1.What is your learning goal? (For example: preparing a tender meat dish, measuring, chopping, etc.) 2.When have you/will you serve this recipe? 3.What other things would you serve with this dish to complete the meal/snack? 4.Food safety is important each time you work with food. What is a food safety issue with this dish? 5.Calculate the approximate cost to prepare this recipe: $_____________ (Please make sure to include only cost per amount of ingredient used.) 6.You may bring a maximum of 3 items already prepared. If so, what item(s) will you bring? (Remember, this should be an item that takes a lot of time or special equipment. Example: grated carrot, mashed potatoes, chopped apples, processed tomatoes, etc…) 7.Please list any special equipment/utensils that you will be bringing with you. Please give us an estimated time or preparation (including chilling or baking time)__________________________________________________________ Source of Recipe: Book/Magazine Title______________________________________________________________ Copyright Date__________________________________ ***All recipes must meet basic food safety standards (Read Inappropriate Food Exhibits for Iowa 4-H Fairs & Safety Study Guide.)***

3. Complete recipe and preparation steps must be attached. We will provide basic kitchen appliances, and equipment, (stove, oven, microwave, refrigerator, large mixer). We will provide basic ingredients (flour, salt, sugar, milk, eggs, water). All other ingredients/utensils, bowls must be brought from home. Please label the final serving dish. (Baking dishes will be labeled after cooling.) You will need to bring a copy of the recipe and preparation steps for your use. General Information This is your opportunity to cook like you do at home! You choose the recipe and then come cook it at the Monroe County Extension Office kitchen. Some recipe examples are: Fresh-squeezed lemonade, grilled cheese, party meatballs, cracker dip, breakfast casserole, lasagna, pasta salad, tater tot casserole, fruit pizza, lettuce salad, pudding, chicken pot pie, breakfast burrito, party tortilla, cream puffs, etc… At this pre-fair event, you will earn a ribbon and cash award. You can also extend this to an exhibit at the fair: create a display box, make a recipe collection, plan a meal, etc… Purpose: To emphasize food safety and food preparation practices in an observation & conference judging event and to prepare a recipe that is considered “inappropriate” as a fair exhibit. Please practice your recipe at home. Participants: Any 4-H member in Monroe County grades 4 th -12 th. The judge will consider the degree of difficulty for the 4-H’er when evaluating preparation and final food product. Requirements: Submit the Registration Form and Recipe with source listed and Preparation Steps upon arrival to the Extension Office by April 19, 2013 Please make sure that all forms are legible. Recipe must be an “inappropriate Food Exhibit” for regular fair entry. Recipe must be able to be prepared in 30 minutes or less. This does not include baking/refrigeration/standing time, but does include stove-top time. Points will be deducted if you exceed. Baking/Refrigeration/Standing time should be no longer than thirty minutes. Points will be deducted if you exceed. Recipe will be prepared in one kitchen and baked in the same kitchen. Please tell committee member the desired temperature of oven so it is ready for you. Chilled items may be stored in the refrigerator. Recipe must meet basic food safety standards (See Handout 4H3023 Food Safety Study Guide). Volunteers & Staff will help you check-in, set up and clean up. Parents may help with set-up & clean-up, but may NOT be in the kitchen with participants during the judged event. Members are responsible for the recipe until completely finished (remove from oven, determine when chilling is complete, etc…). A judge will observe you while you are preparing your recipe. This is not a working presentation and is not like a cooking show. You will not need to talk with the judge during preparation. Conference judging will immediately follow the completion of your food preparation. You will talk/share with the judge about the final food product. The food item itself will also be judged. Please refer to the Judges Scoring Sheet and review prior to the scheduled event. The judge will use that sheet for all purposes during the judging event. Final Food Products will be shared with everyone Pot Luck Style! Presentation of awards will conclude the event! Looking forward to seeing you on Saturday, April 27 at your scheduled time!