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FOOD SHOW
FOOD SHOW
At the Food Show you choose a recipe from the contest categories and then prepare and present it to a panel of judges. During your interview with the judges, you will show how you prepared it, the nutrients and ingredients, personal dietary needs, healthy substitutions, and a cost analysis.
CONTEST ENTRY LINKS ARE LISTED BELOW!
CONTESTS
CONTESTS
2026 Coryell County Food Show
Contest Information:
Date: MONDAY - NOVEMBER 10, 2025
Time: TBA
Location: TBA
Entry: DEADLINE - OCTOBER 27, 2025
Rules & Guidelines
Ages Divisions:
County Participation Only:
Clover Kid (5 & in Kindergarten - 2nd Grade)
Eligible to Advance to District Competition:
Junior (8 & in 3rd Grade - 5th Grade)
Intermediate (6th Grade - 8th Grade)
Senior (9th Grade - 12th Grade)
District Food Show
Contest Information
Date: THURSDAY - DECEMBER 4, 2025
Time: TBA
Location: CADENCE BANK CENTER, BELTON
Entry: WILL BE COMPLETED BY THE EXTENSION OFFICE FOR QUALIFYING INDIVIDUALS - PAYMENT COVERED BY ADULT LEADER COMMITTEE
Only Junior, Intermediate & Senior Age Divisions may advance to District
See District 8 4-H Website for more information!
See the Texas 4-H Website for State Contest Information!
FOOD SHOW RULES & ENTRY
FOOD SHOW RULES & ENTRY
RULES & GUIDELINES: BE SURE TO LOOK OVER THE DISTRICT 8 4-H FOOD SHOW RULES AND GUIDELINES BEFORE SUBMITTING YOUR ENTRY, THE SAME RULES WILL APPLY FOR THE COUNTY LEVEL CONTEST.
https://d84-h.tamu.edu/files/2025/09/2025_D84-H_Food-Show_participants1.docx
All entries should be submitted online for all age divisions, using the link below. Entry deadline for all Coryell County 4-H Food Contests is Monday, October 27, 2025!
FOOD SHOW - RECIPE SUBMISSION CHECKLIST
FOOD SHOW - RECIPE SUBMISSION CHECKLIST
Recipes for 4-H Food Show should adhere to the guidelines below. Please use this checklist to ensure recipes are correctly written. This form does not need to be submitted at the Food Show. This form is for guidance only.
DOES YOUR RECIPE HAVE ALL OF THESE PARTS?
Name of recipe
Complete list of ingredients
Size cans, number of packages, cans, etc. given
*EX: 10 oz box chopped frozen spinach NOT Spinach, box of spinach or frozen spinach Description for combining all ingredients
LIST OF INGREDIENTS
Ingredients are listed in order in which they are used in directions Ingredients listed as they are measured.
*EX: ¼ cup chopped onion, not ¼ cup onion chopped.
*EX: 1 green pepper, chopped, not 1 chopped green pepper Measurements given in common fractions
*Ex: 1/4 cup, 2 tablespoons, 1 teaspoon
All measurements are spelled out, not abbreviated.
*Ex: cup, teaspoon, tablespoon, size can, etc.
*Ex: 4-ounce can
No brand names are used.
Complete description of ingredients is included
*EX: low-fat; packed in syrup; reduced fat; etc.
DIRECTIONS
Clear instructions used for every step of combining and cooking the ingredients
Short, clear sentences used
Correct wording used to describe combining and cooking processes Size and type of pan stated
Oven temperature and cooking times given
Number of servings or how much the recipe would make included
FOOD CHALLENGE
FOOD CHALLENGE
At the Food Challenge, teams of 3-4 students receive a list of ingredients and have 40 minutes to create a dish. The teams then present their dish to judges are scored on preparation, serving size, food safety concerns, nutritional value and cost. Students qualify at the country and district level to compete at the state contest. Review all the rules in the Food Challenge Manual.
See the Texas 4-H Website for State Contest Information!
CONTESTS
CONTESTS
2026 Coryell County Food Challenge
Contest Information:
Date: MONDAY - NOVEMBER 10, 2025
Time:
Location:
Entry: DEADLINE - OCTOBER 27, 2025
Rules & Guidelines
Ages Divisions:
Eligible to Advance to District Competition:
Junior (8 & in 3rd Grade - 5th Grade)
Intermediate (6th Grade - 8th Grade)
Senior (9th Grade - 12th Grade)
District Food Challenge
Contest Information
Date: THURSDAY - DECEMBER 4, 2025
Time:
Location: CADENCE BANK CENTER, BELTON
Entry: WILL BE COMPLETED BY EXTENSION OFFICE FOR QUALIFYING TEAMS - PAYMENT COVERED BY ADULT LEADER COMMITTEE
All Junior, Intermediate & Senior Age Divisions may advance to District
See District 8 4-H Website for more information!
FOOD CHALLENGE RULES & ENTRY
FOOD CHALLENGE RULES & ENTRY
RULES & GUIDELINES: BE SURE TO LOOK OVER THE DISTRICT 8 4-H FOOD CHALLENGE RULES AND GUIDELINES BEFORE SUBMITTING YOUR ENTRY, THE SAME RULES WILL APPLY FOR THE COUNTY LEVEL CONTEST.
https://d84-h.tamu.edu/files/2025/09/D8-4-H-Food-Challenge_Participants4.docx
All entries should be submitted online for all age divisions, using the link below. Entry deadline for all Coryell County 4-H Food Contests is Monday, October 27, 2025!
FOOD CHALLENGE SUPPLY BOX
FOOD CHALLENGE SUPPLY BOX
Bench Scrapper
Bowls (up to 4-any size)
Calculator
Can opener
Colander
Cookie Cutters (up to 2 – team choice)
Cutting Boards (up to 4)
Disposable tasting spoons (no limit)
Dry measuring cups (1 set)
Electric skillet
Extension cord (multiple outlet or strip style)
Teams should be certain the extension cord is compatible
2-prong/3-prong with the plugs on their electrical supplies.
First aid kit
Food thermometer
Fork
Gloves
Grater
Hand sanitizer
Hot pads (up to 5)
Kitchen shears (1 pair)
Kitchen timer
Knives (up to 6)
Liquid measuring cup
Manual pencil sharpener
Measuring spoons (1 set)
Meat Tenderizer
Non-stick cooking spray
Note cards (1 package – no larger than 5×7)
Paper towels (1 roll)
Pancake turner (up to 2)
Pencils (no limit)
Plastic box & trash bag for dirty equipment
(An empty tub for dirty dishes may be placed on top of supply box)
Pot with lid
Potato masher
Potato peeler
Rolling pin
Sanitizing wipes (1 container)
Serving dishes/utensils
1 plate/platter, 1 bowl, 1 utensil
Skewers (1 set)
Skillet with lid
Spatulas (up to 2)
Stirring spoon
Storage bags (1 box)
Tongs (up to 2)
Toothpicks (no limit)
Two single-burner hot plates OR one double-burner plate (electric only!)
Whisk
Pantry Items
3 dried herbs and or spices (up to 3oz of each-team choice)
Salt, Pepper, Oil (up to 17 oz)
1 jar chicken bouillon
1 medium onion
2 (up to 16 oz) cans vegetables and/or fruit (team choice)
Rice* (white or brown) or pasta* (up to 16 oz) (team choice) *Must be uncooked/dried
Cornstarch (up to 1lb) or Flour (up to 1lb) (team choice)
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