Food Fair Label
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Organization: ______________________________________ President: _________________________________________ Advisor: ___________________________________________ Name of Student: ____________________________________ Name of Dish: ______________________________________
___ Chicken
___ Pork ___ Beef
President: _________________________________________ Advisor: ___________________________________________ Name of Student: ____________________________________ Name of Dish: ______________________________________
Type of Dish (please check off): ___ Vegetarian
Organization: ______________________________________
___ Fish
Type of Dish (please check off): ___ Vegetarian
___ Pork
___ Fish
___ Chicken
___ Beef
Other: ______________
Other: ______________
Food Must Be Kept (please check off):
Food Must Be Kept (please check off):
___ Refrigerated
___ Refrigerated
___ Room Temperature
___ Room Temperature
___ Heated Up Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
___ Heated Up Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
Organization: ______________________________________
Organization: ______________________________________
President: _________________________________________
President: _________________________________________
Advisor: ___________________________________________
Advisor: ___________________________________________
Name of Student: ____________________________________
Name of Student: ____________________________________
Name of Dish: ______________________________________
Name of Dish: ______________________________________
Type of Dish (please check off):
Type of Dish (please check off):
___ Vegetarian
___ Pork
___ Fish
___ Vegetarian
___ Pork
___ Fish
___ Chicken
___ Beef
Other: ______________
___ Chicken
___ Beef
Other: ______________
Food Must Be Kept (please check off):
Food Must Be Kept (please check off):
___ Refrigerated
___ Refrigerated
___ Room Temperature
___ Room Temperature
___ Heated Up
___ Heated Up
Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
___ Chicken
___ Pork ___ Beef
President: _________________________________________ Advisor: ___________________________________________ Name of Student: ____________________________________ Name of Dish: ______________________________________
Type of Dish (please check off): ___ Vegetarian
Organization: ______________________________________
___ Fish
Type of Dish (please check off): ___ Vegetarian
___ Pork
___ Fish
___ Chicken
___ Beef
Other: ______________
Other: ______________
Food Must Be Kept (please check off):
Food Must Be Kept (please check off):
___ Refrigerated
___ Refrigerated
___ Room Temperature
___ Room Temperature
___ Heated Up Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
___ Heated Up Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
Organization: ______________________________________
Organization: ______________________________________
President: _________________________________________
President: _________________________________________
Advisor: ___________________________________________
Advisor: ___________________________________________
Name of Student: ____________________________________
Name of Student: ____________________________________
Name of Dish: ______________________________________
Name of Dish: ______________________________________
Type of Dish (please check off):
Type of Dish (please check off):
___ Vegetarian
___ Pork
___ Fish
___ Vegetarian
___ Pork
___ Fish
___ Chicken
___ Beef
Other: ______________
___ Chicken
___ Beef
Other: ______________
Food Must Be Kept (please check off):
Food Must Be Kept (please check off):
___ Refrigerated
___ Refrigerated
___ Room Temperature
___ Room Temperature
___ Heated Up
___ Heated Up
Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
Specific Instructions Regarding Dish: (i.e. Heat at 400° for 10 minutes)
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