Healthy Pasta Competition

HEALTHY PASTA COMPETITION
OBJECTIVES
 Provide opportunities for participants to exhibit their knowledge and skill when
preparing and presenting a dish
• Provide opportunities for participants to learn from other team members
• Promote teamwork
• Give participants opportunities for public speaking

• Provide leadership opportunities
• Give 4-H members the opportunity to participate in a new, exciting, competitive event.
PARTICIPANT ORIENTATION
 1. Each team will be provided with a set of ingredients reflective of the assigned
category and will create a single dish (not a full meal) using them.
 2. Teams are challenged with being creative and developing their own recipe
with the ingredients provided.
 3. Teams must incorporate each ingredient into the dish. However, teams may
determine the exact amount of each ingredient to use.
 4. Teams may have access to a “pantry” of additional ingredients that may be
incorporated into their recipe. Each team is allowed ______ additional
ingredients (explain process). Costs of pantry items should not be included in the
cost analysis for the recipe.
 5. The ingredients provided to each team or available in the contest pantry may
be used to garnish the dish.
 6. Teams will be judged during the preparation phase of the contest. This judging
is based upon observation only!
 7. Ingredients have been divided among teams to minimize the cost and reduce
wastefulness. If teams need to see an original food package and/or the nutrition
facts label, you may view it at the ingredient table set up in the preparation room.
Teams may not take the food package from the table or incorporate any
additional ingredients into their recipe.
 8. Trash cans are located throughout the room for your use. (Include instructions
on liquid disposal.)
 9. Please remain seated once time is up and do not leave the room unless
escorted by your group leader to another room to wait to give your team
presentation. (If needed, provide instructions on where teams will wait to give
presentations.)
 10. If you need to use the restroom, please let your group leader know.
 11. After your team presentation, please walk back to your assigned seating area
QUIETLY and place your dish on your table.
 12. After your team presentation, you will be asked to complete an evaluation,
giving you the opportunity to share with us your experience in the Food
Challenge. When you are done with the evaluation, you are dismissed to leave.
Please be quiet when you leave – taking your supply box with you! All dishes
should be disposed of before you leave contest area.
 13. If you have any questions, please ask your group leader.
 14. Good Luck!!!
GROUP LEADER ORIENTATION

Note: Not all elements included in the group leader orientation may be applicable
to each contest offered. Therefore, this orientation may be modified based on the
needs of a county/district contest.
1. Welcome!
2. Introductions and assign each group leader to a category - need 1-2 group
leaders per category, depending on facilities and whether contest is run in one or
two heats.
3. Objectives of the cooking Competition Food Challenge:
• Allow participants to exhibit their knowledge and skills when preparing
and presenting a dish.
• Allow participants to learn from other team members.
• Promote teamwork.
• Help to gain experience in public speaking.
• Provide leadership opportunities for young people.
o Each team will be provided with a set of ingredients reflective of the
assigned category, and will create a single dish (not a full meal) using
them.
o Teams must incorporate each ingredient into the dish. However, teams
may determine the exact amount of each ingredient to use and may use
some ingredients as garnish
o Teams may have access to a “pantry” of additional ingredients that may
be incorporated into their recipe (explain process).
o Teams will be judged during the preparation phase of the contest.
Therefore, there will be judges observing and walking around the contest
area.
o Each team is provided with educational resources on nutrition and food
safety. These resources can be used to help the team members prepare
their presentation. Teams are not allowed to bring in their own resources.
o Teams are also provided with a receipt for their ingredients to determine
the total cost of the dish and the cost per serving.
o teams’ cooking area MUST be clean and all the supplies

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HEALTHY PASTA COMPETITION

• Provide opportunities for participants to learn from other team members

• Give participants opportunities for public speaking

GROUP LEADER ORIENTATION

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