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Oahu 4-H 2015 Food Show

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Farrington High School, 1564 N King St, Honolulu, HI 96817 (Rooms 121, 122, 125)

Saturday, October 24, 2015

4:00 pm-9:00 pm

  • To realize the importance of nutrition in one’s daily diet
  • To emphasize the need to conserve nutrients through proper food preparation
  • To develop skills in meal management practices
  • To create consumer awareness in purchasing food products and food safety
  • To support out local arms, and local food industries
  • To provide an opportunity for 4-H members to demonstrate their knowledge and skills

THIS YEAR’S THEME - The 44th annual Oahu County 4-H Food Show “My Spooktacular Recipes!”

  1. "Halloween"
    Turn your favorite recipe into a 'Spooktacular' Halloween dish. For example, turn your noodle dish to resemble "brains," tint foods/orange /black, turn your cheese cake into a pumpkin cheese cake, etc.

  2. "Farm to Table"
    Use a locally gorwn, or raised in Hawaii product. Purchase your ingredient/s from the Farmers' Markets within your community, or any ingredient made in Hawaii.

  3. "Ethnic" 
    What would be on the table of an ethnic feast? For example: Filipinos would serve: Pansit, Vietnamese: summer rolls, Italians: pasta


The recipe categories are “Main Dish,” “Dessert,” and “Other” (appetizers, soups, beverages, breads, salads, etc.). All participants may enter up to two entries, but only one entry per category. For example, participants may not enter two dessert recipes, one for “Halloween” and one for “Farm to Table.”


Senior Division (14 – 19 year olds)
Intermediate Division (12 – 13 year olds)
Junior Division (9 – 11 year olds)
Cloverbud Division (5 – 8 year olds)
**Age as of January 1, 2016


All participants must be registered as a 4-H member with the Oahu 4-H Youth Development Program. New and returning members need to fill out the 4-H Youth Enrollment Forms (Y-1). Leaders must fill out the group enrollment form and volunteer form. Forms are available at http://www.ctahr.hawaii.edu/4h/Oahu/forms.htm


Forms are available at: at http://www.ctahr.hawaii.edu/4h/Oahu/FoodShow/Index.html.

Club Registration Form, FS-1 – The club leader will fill out the group registration form and submit it with the individual entry forms.

Individual Entry Forms, FS-2 – Answer only in the space provided on the FS-2and do not add additional pages.

Cloverbud participants will submit the Cloverbud Entry Form.

Junior, Intermediate, and Senior 4-H’ers may enter recipes with the “Nutritional Assessment” (this section focuses on the research and nutritional aspects)

Individual Entry Number Assignment Form, FS-3 - The club leader or advisor will use a 3-alpha and 3 numeric code to designate each entry. a 4-H'er submitting two entries should have both entries in consecutive orders.

See the following examples:

Farrington FCCLA - FCC001 Friendship Magic - FMA001
Green Whales - GWS001 Shooting Stars - SST001

Each entry will have a 3-alpha and 3 number assignment. Please ensure that entry numbers are on each page of the Individual Entry Form (FS-2).  If you are a leader and do not see your club here on this list, contact Linda Uyehara at 554-2582.

Food Show Cookbook Pre-Order Form, FS-4 – The leader will complete the form, turn in with the Club Registration Form, FS-1, Payment will be collected when bookds are distributed.


Group Entries – A group entry involves no more than two individuals. Only first time Junior and Intermediate 4-H’ers can submit group entries.  Participants are required to submit their recipe for the cookbook. The group will prepare the food and display the entry at the Food Show as a team. All members of the group will receive individual ribbons.

Cookbooks – Participants who submit their recipes by the deadline will be included in the cookbook.  This year, a limited number of cookbooks will be printed in-house.  Each participant will receive one complimentary cookbook.  If you want more cookbooks, you can purchase them for $5 each.  Please submit number of cookbooks your club would like on form, FS-4.

Recipes Submission – For inclusion in the cookbook, follow the Recipe Template and submit all recipes by e-mail and hard copy to linda@uyehara.net with subject heading “Food Show Recipe 2015-16.” Recipes are due on Friday, October 8, 2015.


The following information will be posted on the Food Show website (http://www.ctahr.hawaii.edu/4h/Oahu/FoodShow/Index.html)

  1. General Information
  2. Forms FS-1 (Club Entry Form), FS-3 (Individual Entry Number), and FS-4 (Cookbook Pre-Order Form)
  3. Form FS-2 (Individual Entry Form) for “Cloverbud” entries.
  4. Form FS-2 (Individual Entry Form) for “Nutritional Assessment” entries.  (Complete and include the applicable page 2)
  5. Recipe Template (page layout for cookbook).
  6. The Guidelines for Inputting Your Recipes (information to help complete the Recipe Template form).
  7. Helpful Hints for Writing Recipes
  8. Show day information, set-up, suggestions


Food Show and/or Enrollment Forms – All forms must be submitted to the Honolulu  Extension Office on or before Friday, October 8, 2015..  If you have any questions, call Steve Nagano at (808) 453-6054, or email at snagano@hawaii.edu

Registration Fee - The registration fee is based on the number of 4-H’ers per club participating in the 2013-14 Oahu County 4-H Food Show.  For clubs with four or less members participating, the club fee is $10.  For clubs with five or more participants, the club fee is $20.  Fees will go toward the judges’ meal.

Cookbook - Each leader will be responsible for the cookbook count. Submit the number of cookbooks ordering on the FS-4.  Make check(s) payable to “Oahu County 4-H Organization”.  $5 is the cost per book.

Practice - Have your participants practice setting up their display(s).  Leaders/Adults cannot help the participants at the Food Show.  The 4-H motto, “Learn by Doing,” is best applied when the 4-H’er sets up his/her own display(s).  Adults and other non-participants will not be allowed to enter the display area during set up and before or during judging.

Registration Folder - The leader or other adult must pick up folder, distribute score sheets to participating 4-H’ers, and return the registration folder to the Registration Table.  Notify the Registration people of any no shows by 5:00 p.m. on the evening of the Food Show.  The registration folder contains display set-up instructions and display area layout, participant’s score sheets, and name tags.

Clean Up - All clubs/groups are expected to assist with clean up and will be assigned a clean-up responsibility area and/or duty.


Please review this section with 4-H’ers who are participating in the Food Show.

Individual Responsibilities – All participants must prepare the food, set up their food displays WITHOUT ANY ASSISTANCE, and be present at the Food Show.  No leader, parent, adult, or other non-participant is allowed in the set up area before and during the judging.  4-H’ers must complete set up by 5:00 p.m. on Food Show night.  If you cannot set up your display due to school or medical reasons, please contact the Food Show chair club or Steve Nagano at snagano@hawaii.edu

Judges’ Samples – Each entry must include three (3) small servings of the displayed product for the judges to sample.  For sanitation purposes, the samples must be covered with plastic wrap or be in covered containers and labeled “Judges’ Samples.”  Place cold or easily perishable Judges’ Samples in a small insulated bag or ice chest with a blue ice pack.  Please provide eating utensils for the judges.

Displays – Displays will be viewed by everyone after the judging is completed.  The placemat measurements are 11 inches by 17 inches, with the long horizontal edge facing the viewer.  The maximum size of your “display area” will be no more than 3 inches away from the perimeter of the placemat.   All displays must be flat on the table, risers, no tiers.  Your food display must be made from your recipe - no artificial materials.  For example:  ice cream cannot be substituted with a clay-like material.  For sanitary purposes, all displayed food is to be discarded at the end of the evening.  Do not touch or eat off any of the displays, (food safety).

Share Fair – During the judging, participants may sell samples (small portions) of their entries for $0.25 - $0.50.  The money earned can help defray the preparation costs and gives others an opportunity to taste the entries.  Only items entered in the 2015-16 Food Show may be sold.

Warmers – No heating elements of any kind are allowed in the display area.  Judges’ samples may be stored in coolers.

Cookbook Recipes – Use the Recipe Template.  At the bottom of the recipe entry, write a brief description about yourself and your experience in preparing this dish.


All participants are eligible for the following awards:

First Time and Group Entry - All participants will be recognized if they are First Time entries.

Individual Entry Ribbons – All Junior, Intermediate, and Senior participants who submit an entry will receive a flat 2 inch x 8 inch blue, red or white ribbon.  The score will be based on total points received from three judges.  There are 500 points possible per judge.  All Cloverbud participants will receive positive comments on their accomplishments and a flat 2 inch x 8 inch green participatory ribbon.  They will not be judged by a score.

Ribbon Award Nutritional Assessment
Blue 1350 – 1500 points
Red 1200 – 1349 points
White 1199 points and below

Top in Show – The perpetual trophy and purple rosette award will be presented to the top scorer in each division.  Junior, Intermediate, and Senior 4-H’ers must submit their 4-H enrollment and Individual Entry Form (FS-2) on time, and displayed two (2) entries.  Cloverbuds are not eligible for the Top in Show award.  For the Top in Show award to be presented, there must be two or more 4-H’ers in the same age division who are entering two entries, and meet all other Food Show requirements.

President's Award - An award will be presented to an entry in each divisioin at the discretion of the 2015-2016 Oahu County President. Cloverbud, Junior, Intermediate, and Senior divisions


DEADLINES - E-mail recipes and forms by Friday, October 8, 2015, to the Honolulu Cooperative Extension Service Office.  Entries will be accepted by e-mail (snagano@hawaii.edu) or fax (453-6052) by the due date.  Send payment to:  2015-16 Oahu County 4-H Food Show, Cooperative Extension.  Submit the following forms by the deadline:

  1. Club Registration Form (FS-1)
  2. Individual Entry Form (FS-2) (Cloverbud, Display Only, OR Nutritional Assessment) (Be sure that entry numbers are on each page of the FS-2)
  3. Individual Entry Number Assignment Form (FS-3)
  4. Cookbook Pre-Order Form (FS-4)
  5. E-mail Copy of Recipes (Be sure that entry number/s and club information is included with e-mail submissions)
  6. Registration Fee (Checks are to be made payable to "Oahu County 4-H Organization")


This year’s workshop will be held at Farrington High School, Culinary Arts room A122, Thursday, September 15, 2015 at 5:30-6:30 pm. The topic: Clarification of the new theme questions on the Individual Entry Form (FS-2). Participants will be making a few dishes to sample. Please RSVP: Skylar Brown: 808-729-6570 or maiakgaea@gmail.com


4:00 p.m. Registration/Set Up of Entries
5:00 p.m. Judging
  Food Share Fair (Sampling Sale)
  Dinner (on your own)
6:00 p.m. Program
7:00 p.m. Viewing of Entries with Ribbons
7:30 p.m. Presentation of Awards
8:30 p.m. Entry Removal/Disposal and Clean Up
9:00 p.m. Aloha!

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