Presentation Guidelines: Breads

To acquire skills in planning, purchasing, preparing and serving breads in meals and snacks.
To learn scientific principles related to the safe care and handling of breads.
To learn about the variety of grains used in breads.
To learn about the nutritional contributions of breads and their place on the Food Guide Pyramid.
9-10, 11-13 - Demonstrate mastery of preparation steps and nutritional contribution of product chosen to represent a healthy choice of breads.
14-18 - Present a creative, knowledge-based presentation of bread products. Food preparation skills are not emphasized.

Eligibility:
Individuals or teams may compete.

9-10 - 4-H'er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.
11-13 - 4-H'er must be eleven years old prior to January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
14-18 - 4-H'er must be fourteen years of age prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.

Presentation Ideas:

9-10

11-13

14-18

Each presentation should be knowledge based with little to no focus on food preparation skills.

Resources:

Martha White make copies of several publications available to county agents working with youth.
Other commercial resources include
USDA materials on the Dietary Guidelines, food guide Pyramid, Nutrition Facts label and nutrient content of foods is available in the county office.

Rules/Regulations:

See NC 4-H Presentation Regulations.

Suggestions/Helpful Hints:

Organize products so there is an even flow from one point to the next in the presentation.
Use posters, food packages, prepared foods and other visual aids to present information as needed.

Judging:

Judges will review each presentation and complete a judge's score sheet.
9-10, 11-13 Divisions use Standard Score Sheet;
14-18 Division uses special score sheet.
9-10, 11-13 only may serve the judges a small portion of the finished product. To reduce cost, place stress on presentation and not product taste, and reduce the food waste following presentation.
All presenters should practice answering questions about the information they have given in the presentation. Judges will be instructed to ask questions following each presentation.
See Standard 4-H Presentations Scoresheet (used for Juniors)
See Dairy Foods/Breads/Peanut Foods/Fruits & Vegetable Foods Scoresheet (used for Seniors)