What is Clover Bowl
- Clover Bowl is a quiz bowl type contest in which youth gain knowledge in the areas of Tennessee, 4-H, Agriculture, Life Skills, Science, and Government.
How Does it Work?
- Clover Bowl is available for youth in grades 4-8. Youth will only compete against others at the same grade level.
- Two teams compete against each other at a time.
- Teams consist of three to four members.
- Team members will be numbered 1 through 4.
- A moderator will ask questions from the Clover Bowl handbook.
- There are two rounds to Clover Bowl.
- The first round is the toss-up round. In the toss-up round, the first question will be directed to the number “1″ members. The next question will be directed to the number “2″ members, and so on. This will progress through the first eight questions of the contest.
- The second round is the speed round. In the speed round anyone may buzz in to answer the questions. A total of eight questions will be asked in the speed round.
- 4-H Clover Bowl Contest Handbook with complete contest rules, guidelines and study materials can be found at 4-H Clover Bowl | Eastern Region (tennessee.edu).
Contact:
Michelle Matthews
jmatthe1@utk.edu
931-723-5141
4th – 12th grades
The 4-H Fun with Fashion event provides practice in consumer purchasing skills. For the contest 4-H members are given a scenario to shop for and model the clothes they selected. The cost of the outfit and accessories, comparison shopping, and appropriateness for the scenario are considered along with modeling skills.
The Clover Collection competition provides 4-H members with the opportunity to show off their sewing skills. Each participant will pick a pattern and sew their own garment for this fun contest.
Contact:
Michelle Matthews
jmatthe1@utk.edu
931-723-5141
6th – 12th grades
Youth are trained in decision making skills related to purchasing decisions. The contest teaches how to observe, compare and make decisions based on facts collected. It also provides experience in organizing thoughts and defending decisions with oral reasons. In this contest, 4-Hers learn to rank articles or products over others based on standards and quality. Participants also gain skills in teamwork through a group think activity.
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
4th – 12th grades
Dairy Judging trains young people in decision-making skills related to the Dairy Industry.
4-H members will learn:
- How to evaluate the milk production of dairy cows and heifers.
- How to evaluate the proper structure of dairy animals.
- How to evaluate the longevity of dairy cows in production.
- How to justify placings in a set of oral reasons.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
6th – 12th grades
Dairy products judging trains young people in decision making skills related to milk and milk products. Team members learn:
- How to evaluate the quality of dairy products.
- How to identify the differences between dairy products and non-dairy products.
The contest will be divided into four parts. Members will be asked to evaluate a group of six milk samples on the basis of flavor criticisms. Members will be asked to evaluate a group of five samples of cheddar cheese on the basis of flavor, body and texture. Members will also be asked to evaluate a group of six samples of vanilla ice cream on the basis of flavor, body and texture. Finally members will be asked to determine which of a given group of samples is a “real” dairy product and which is an artificial counterpart (butter vs. margarine, coffee whitener vs. half and half, whipped cream vs. non-dairy whipping topping, cheese vs. non-dairy imitation cheese). The Contest will be held in October each year.
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
Demonstrations
Guidelines:
- 4-H demonstrations must be completed as an individual (no teams).
- Youth may not use live animals or babies for their demonstration.
- Youth should provide all project materials and should be prepared to explain all steps to his/her demonstration.
- The demonstration should be 3-5 minutes long.
Parts of a demonstration:
A good demonstration has 3 parts: Introduction, Body and Summary
- Introduction: Use a catchy title and give an opening statement to let your audience know what you are demonstrating and the purpose of your demonstration.
- Body: Show and tell your project step by step. Hint: Plan this part first.
- Summary: Briefly restate the main points of your demonstration. Be sure to show the finished product. Give the source of your information.
The four “Ps” for giving a quality demonstration:
Planning
- Choose a simple idea from a 4-H Project with which you are familiar
- List steps involved in the demonstration
- Outline an explanation to go with the steps
- Make a list of all materials and equipment needed
Preparation
- Secure the necessary materials
- Prepare demonstration according to your plans and make sure your information is correct!
Practice
Presentation
- Check and re-check to make sure you have everything you need.
- Remember to speak slowly and clearly. Be yourself!
- Smile! Look at your audience whenever possible.
- Keep your working area neat and clean. Remember to keep all bowls, boxes, etc.to the side of you and “work” in the center. Have towel ready for any messes.
- Remember not to mention any commercial brands or store names.
- Tell your source of information.
- Conclude with your title poster and a finished product if you have one.
- Ask for questions after the conclusion. Answer as well as you can. If you do not know the answer, admit it and promise you will try to find that information.
2021 Contest Information and Registration
- The contest will be held in person on April 19, 20, and 22 by appointment only at the UT-TSU Extension office located at 1331 McArthur Street in Manchester.
- Participants will select their date and time via online registration.
- To register, visit https://calendly.com/coffeeco4h/demonstration-and-interactive-exhibit-contest
- Questions? Call 931-723-5141
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
6th – 12th grades
FCS Skillathon tests youth on everyday life subjects, such as:
- Food/Cooking
- Housing/Interior Design
- Sewing/Clothing
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
4th – 12th grade
Students will learn how to identify trees, insects and diseases as well as how to measure a tree and use a compass to map an area.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
6th – 12th grades
The purpose of Outdoor Meat Cookery is to promote the use of meat products in the diet by teaching the art and science of safely preparing the beef, lamb, pork and poultry in an outdoor setting. Contestants are scored on their safety and efficiency; appearance; imagination and recipe; and palatability and attractiveness of the final product.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
4th – 12th grades
Horse Bowl and Hippology trains young people in decision making skills related to horse care and management. 4-H members learn:
- How to care for and manage equine.
- Knowledge related to the horse and the horse industry.
- How to apply this knowledge by answering questions in a competitive format.
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
4th – 12th grades
Horse Judging trains young people in decision-making skills related to equine selection. 4-H members learn:
- How to evaluate the conformation of different types and breeds of horses.
- How to evaluate the performance of different types and breeds of horses.
- How to defend their placings through the delivery of oral reasons.
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
Interactive Exhibit
An interactive exhibit is where an individual creates an exhibit board highlighting a particular topic. Individuals will display his/her board and give an informal talk on what their board is about and what they have learned as a result of his/her effort preparing the board.
Rules to Follow!
• Free standing exhibit boards or posters should be used. Space from the table to the floor may be used. Items may be displayed on the table.
• The 4-H members will be expected to explain their exhibit in 1-2 minutes.
• Make sure the exhibit has a title and include the word 4-H or the clover somewhere on the exhibit.
Follow these 9 steps for an effective Exhibit:
1. Determine your Audience: Your audience will be a group of judges that will have a short amount of time to look at your exhibit. So you will need an exhibit that gets their attention. Think about what you would like to look at. Do you want to read a long paragraph to get the idea of an exhibit?
2. Determine your Purpose: Do you want your judge to: Take Action? Solve a problem? Or Change his/her opinion?
3. Develop the Theme: Choose a single theme or subject. Make sure that every element, whether visual or text, supports your theme. Leave out anything else!
4. Treat the Subject Visually: You must be able to get your purpose across without having to explain it to someone. In other words, ask yourself the following questions: If I set up this exhibit, and then left, would a judge be able to understand the purpose of my theme?
5. Design: Good design leads the judge to stop, look and remember! Your judge should be able to understand the overall story, not just notice separate parts. Don’t over crowd your exhibit, keep it simple but informative!
6. Visuals: Good visuals are a must! Use photos, drawings, maps, charts, graphs, actual objects or models.
7. Lettering: When planning your exhibit, pay attention to the size, style, and spacing of the letters. The size of the letters should be judged by the viewing distance.
8. Color of Board and Letters: Contrast is one of the most important considerations in determining color combinations for exhibits. Use dark letters on a light board and light letters on a dark board.
9. Text: Keep it brief! Try to use active verbs. For example “Improve Your Farm” rather than “Farm Improvements.” A picture should speak for itself without any explanation. Use simple, commonly used words.
Contact:
Michelle Matthews
931-723-5141
jmatthe1@utk.edu
Students will learn how to evaluate soils and how they effect the environment on top of them.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
4th – 12th grades
This program trains young people in decision making skills related to the evaluation of meat animals. 4-H members learn:
- How to evaluate the conformation of different breeds of beef cattle, sheep and swine.
- How to use performance data to assist in evaluation and selection of livestock.
- How to defend their placings through the delivery of oral reasons.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
6th – 12th grades
The purpose of Meat Identification judging is for 4-H’ers to develop an appreciation for red meats as a protein source and to become better informed as consumers. Each member will learn how to recognize various cuts and quality grades of meat, identify which species the meat is from, and learn the proper cooking method for each.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
4th – 12th grades
Youth are trained in decision making skills related to the evaluation of chicken and egg production. 4-H members learn:
- USDA standards in grading ready-to-cook poultry and eggs.
- The competition will be held in September.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu
4th – 12th grade
Young people are trained in decision making skills related to wildlife management. 4-H members learn:
- To determine wildlife management practices needed for a given situation.
- To match foods to the different species of wildlife which eat them.
- To match the different habitats used by each species of wildlife.
Contact:
Neil Slone
931-723-5141
nslone1@utk.edu