Produced in NYS Silent Cooking Demonstration

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Produced in NYS Silent Cooking Demonstration

• Celeste Carmichael
• Linda Lunkenheimer
• Anna Carmichael

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• 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

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• 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.

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• The Nitty Gritty

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• 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.

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• 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.

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• 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.

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• 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.

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• 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.

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• 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.

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• 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.

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• Why do it?
• - A youths perspective

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

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

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What skills are gained?
Iowa State
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• Questions?