The 4-H Iron Chef Competition is a new opportunity for 4-H members to show their food preparation skills and creativity by working as a team of three to four  member crews at the Ag-Fest in Tulare, California.

Members  prepared three dishes that had to incorporate a mystery ingredient provided at the contest. The panel of judges  evaluated the final project for taste, plating, originality, and food safety.

Each team prepared three plated courses (e.g. appetizer, soup, salad, main entrée, dessert, side dish). Each of the prepared foods must have been be from a different category of the six listed categories. Each course should have emphasized/showcased the secret ingredient.

Burton 4-H named their cooking crew the “Clever Clover Chefs”  and were awarded the Food Safety Award. Way to go Burton!!

Congratulations are also in order for the Tulare 4-H teams who took home the awards for Taste and for Originality.

DATE: October 15, 2011 — In conjunction with 2011 Ag Fest
TIME: 10:00 am – 12:00 noon
Entry Fee: $5.00 per team
Requirements: Be a currently enrolled 4-H member, Mini members may not participate
Secret Food Item: One of the following three ingredients will be the secret ingredient teams will use the
day of the event.
1. Tofu
2. Pumpkin
3. Apples
Each team will be provided with the secret ingredient and one table. Additional items provided will be:
food preparation gloves, trash cans and bags and a first aid kit.
Teams: Each 4-H Club can enter multiple teams as space permits. Clubs will list their teams by 1, 2, 3,
etc. Club’s team #1 will be entered by when the entries are received. Then the clubs 2nd team will be
added by date of receipt, and then if clubs have additional teams they will be entered by same method
until space is full. Clubs will know in advance if their additional teams will be able to participate.
Suggested club team size is comprised of up to 4 members and 1 adult leader, at least two members from
differing age divisions; Novice, Intermediate and Senior. Adult leader is there to supervise and advise
members only. Members are to do all food preparation.

The team is to:

• Prepare three dishes using the secret ingredient.
• The three dishes will be plated separately.
• Provide all additional ingredients they will use to create their dishes.
• Provide a copy of the recipe to the judges at the completion of the preparation time. The recipe using the secret ingredient must include at least three different food groups from the USDA Food Plate.
  

• Provide their own cooking equipment, such as; a microwave, electric stove top burner, toaster oven, and any electric appliance you may want to use.
  

• Provide spray bottle of 10% bleach and water, paper towels, condiments/sauces, aprons, towels, fire extinguisher, oven mitts, and additional preparation table(s).
  

• Teams may bring side dishes to compliment their main dishes.

• Teams are expected to present their cooked items in a planned manner.

• The team should maintain a clean work space at all times.

• The teams will have 2 hours to plan, cook and present their items to the judges.

Judging:  There will be 3 independent judges.
The score card will be as follows:
Taste/Flavor 50% * Originality 25% * Presentation 15% * Cleanliness 10% (Cooking and preparation
area will be judged at the end of presenting food to the judges)
Awards: Awards will be based on sponsorship, but it is planned to have three top awards given to the top
three team scores.