Exciting Kitchen Activities at Top Chef Clinic 4-H
Discover a variety of engaging kitchen activities at Top Chef Clinic 4-H, including contests, food preparation, and exploration of international cuisines. Participants must complete specific tasks and practice cooking at home to compete in the contests. Get ready to showcase your culinary skills and creativity in a fun and competitive environment.
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Top Chef Clinic 4-H Kitchen Activities What to expect
Preparing for Top Chef Must be enrolled in a Food Project Must complete the Top Chef Entry Form Complete the Food Activity Worksheet Complete 2 recipes cards for each dish Practice your activity at home (Min. 3 times) Time each practice Make changes as needed
Top Chef Contests Bread Activity Quick Breads Yeast Breads Unleavened Breads Serves the judge & you Juniors (2.5hrs), Intermediates & Seniors (3hrs) Foods For all Occasions Meal Preparation (simple or complex) Serves 4 or 6 including the judge Intermediates & Seniors (3hrs)
Top Chef Contest Cont. Food of the PNW Single dish that highlights an agricultural product of the PNW Serves the judge & you Juniors (2hrs), Intermediates & Seniors (3hrs) Food Preservation Enrolled in Food Preservation Can, Dry or Freeze products Recipe must be USDA approved Current WSU & USDA standards must be followed Dried product may be brought from home (no raw meats) Junior, Intermediates & Seniors (3hrs)
Top Chef Contest Cont. Exploring Foods Around the World Single dish that showcase a food from another country Table Setting should be country oriented Serves the judge & you Juniors (1.5hrs), Intermediates & Seniors (3hrs) Favorite Foods Single Dish (Family Favorite) Meal Planning Table Setting Juniors (2hrs), Intermediates & Seniors (3hrs)
Top Chef Contest Cont. Lunch on the Go Safe sack lunch to be eaten later You will not serve you lunch Primary, Juniors, Intermediates & Seniors (1hr) Quick-to-fix Meals Simple meal preparation Serve the judge & you Juniors, Intermediates & Seniors (1hr) Table Setting (County only) Theme Meal Menu Primary, Junior, Intermediate, Senior (30 min.)
Contest Worksheet 2 + 2 ? Column 1- Recipe or Meal Item Column 2- Amount Purchased Column 3- Purchase Price Column 4- Number of Units Purchased Column 5- Price Per Unit Column 6- Number of Units Used Column 7- Cost of Amount Used
Things to Know How to plan a meal and a daily menu Different food groups Meals nutritional value Contribution to good health & fitness Fun facts about your food Principles of safety & sanitation Costs of your meal and cost saving measures Additional questions
What does time include When does time start As soon as you walk into the kitchen It includes Sanitizing the surfaces Unpacking boxes Food preparation Serving the meal Clean up Interview with the judge When does it end When you walk out of the kitchen
How to Write a Recipe Card Print or Write out your card neatly Use a 3x5 or 4x6 index card or recipe card Name of the Recipe Your Name Add each ingredient in sequence (its ok to use abbreviations) Add all directions including Preheat the oven & temperature Order to add your Ingredients Any recipe specific instructions Size of cooking/bake container Bake time How much it will make (Servings) Remember: your recipe card will not be returned. 1. 2. 3. 4. 5. 6. 1. 2. 3. 4. 5. 6. 7.
Appropriate Attire Attire appropriate to meal (No PJ s) Hair up or in a net Clean clothes Long pants or skirt Nice shirt (not loose fitting) Closed toes shoes with closed heel No slippers
Checklists Order of Activities Sanitize surface Unpack boxes Put on apron Prepare biscuits Start cooking bacon Put biscuits in the oven Set the table Serve breakfast Start clean up Cook eggs Things to Bring Ingredients/Food Measuring cups Cooking supplies Table setting Storage containers Clean-up supplies Serving utensils
General Dos & Don'ts Do Keep perishables in a cooler during transport Run a sink of dish water Rinse all dishes/utensils after taking them out of you box Check oven temperature Ask for advise about kitchen equipment Be aware of other food cooking Set the table during your prep time Use manners Line up guests Don ts Don t pre-measure or prepare food ingredients Don t use home canned items Place transport boxes on the work surface Leave perishables on the counter Don t get frustrated, regroup or ask for help if needed. Leave a mess for the next person Let hot foods get cold or cold foods get warm.
Safety Don'ts Put knifes into the dish water Prepare raw meats on the same surface as other foods Use electric equipment near water sources Use dish cloths as pot holders Leave the handles of pots and pans turned out Stick your fingers in the food or lick the spoon Do s Sanitize every surface Keep a sink of dish water Keep surfaces clean and picked up Keep perishable food refrigerated Measure eggs into a separate cup Use a cutting board Wash all fruit & veggies Turn off oven & burner as soon as you are finished with them
Serving the Guests Use Table Manners Finish eating with your guests Don t rush them Lead the conversation Serve the food (Service Type) Ask if anyone want seconds Excuse yourself from the table (Excuse Me) Thank everyone
Question the Judge might ask Why did you choose this dish or meal When and where might you serve this dish/meal Why did you choose this style of meal service What was something new you learned when you decided to prepare this dish/meal What food groups or nutritional value are in the dish/meal you are preparing How can this dish/meal be more cost effective How often do you prepare this dish/meal Did you alter or adapt this recipe and why
State Fair Expectations at State Fair Blue Ribbon Presentation Questions
