Foods, Nutrition, and Health Presentations at 1999 Congress
Equipment and Perishable Foods Request

Return one copy by June 18, 1999 to:
Kathleen M. Stadler, 
Ext. Nutrition, Specialist			
338 Wallace Hall, VA Tech
Blacksburg, VA  24061-0430
540-231-8768;    fax: 231-3916
stadler@vt.edu

1. Contest ____________________________________

Your Name _______________________________ County or City ______________

Title of Presentation ___________________________________________________

2. What type of cooking equipment will you use?
++Cook top________
++Oven____________       temperature:___________
++Microwave_______
++Other______________________________________________________

3. How long does it take you to get ready to give your presentation
++Preparation time(including the chopping, peeling, etc.)__________________
++Cooking time_________________________

4. How much time do you need after cooking to get the product ready for the
presentation? _________

5. Supplies:  List perishable items only.  Do not list foods you expect to
bring from home.  Please do not request more supplies than you will need.
Tell us exactly what you want and how much you want.  For example: Cottage
cheese, Large curd, 2% fat.

Milk                                 

Cheese (Specify kind and quantity)

Butter

Fruits and vegetables (Fresh or Frozen?)

Margarine

Ice Cream

Eggs 

Meat, poultry, or fish (be very specific)

Other