4-H and Nutrition Cooking 101, 201, 301 & 401 Judging Sheet Member Name: ______Project Level: (Check One) County: ______Unit 101 _____ Unit 301______Unit 201 _____ Unit 401 ______Jr.____ Int.____Sr.____ Yrs. in Project: ______

Exhibit: Completed and Nutrition e-Record and Food Product. Judges may use the back of the form for more comments.

Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent).

Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Learning Activities and Food Science Experiments Food and Nutrition Information Cooking 101 –2 learning activities from manual Cooking 201—1 learning activity and 1 cooking basics from the manual Cooking 301—1 food science experiment from manual Cooking 401—1 food science experiment from manual Criteria E G F N/I Comments Judging Element 3: 4-H Food and Nutrition Cooking 101, 201, 301, & 401 N/I=Needs Improvement -must have comments General Appearance Color Crust or outer covering Shape and volume

Texture and crumb

Grain

Consistency

Tenderness

Flavor

Party Planning/Celebration Meals Theme

Timeline

Budget

Menu—includes two or more homemade prepared foods E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018

4-H Foods and Nutrition Outdoor Cooking & Living Unit 25 Judging Sheet Member Name: ______County: ______Jr.____ Int.____Sr.____ Yrs. in Project: ______Exhibit: Completed Food and Nutrition e-Record and One of the following: 1. A box lunch 2. One cup (8oz.) of instant drink mix 3. Display illustrating what was learned 4. First aid display 5. Piece of equipment made by member Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) Citizenship/Community Service in 4-H Demonstrations/Presentations/Speeches Expense Record Project Photos Story Food and Nutrition Information Food prepared, location, number of times, special concerns Criteria E G F N/I Comments Judging Element 3: 4-H Outdoor Cooking and Living Unit 25 N/I=Needs Improvement -must have comments 1. Box Lunch a. appropriateness

b. food safety considerations

c. overall appeal 2. Instant Drink (8 oz.) a. nutritional quality

b. properly packaged (labeled)

c. overall appeal 3. Camp or first aid display a. educational merit

b. accuracy of information

c. identified potential hazards

d. environmentally appropriate 4. Piece of Equipment a. quality of workmanship b. identified potential hazards c. environmentally appropriate

E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018

4-H Foods and Nutrition Cultural Foods Unit 30 Judging Sheet Member Name: ______County: ______Jr.____ Int.____Sr.____ Yrs. in Project: ______Exhibit: Completed Food and Nutrition e-Record, manual, and food product. Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Food and Nutrition Information Manual Activity 1 –Page 11 Manual Activity 2 –Page 12 Manual Record Pages 13-14 Manual Meal Report Pages 15-16 Food prepared, location, number of times, special concerns Criteria E G F N/I Comments Judging Element 3: 4-H Cultural Foods Unit 30 N/I=Needs Improvement -must have comments General Appearance

Color

Crust or outer covering

Shape and volume

Texture & Crumb

Consistency

Tenderness

Flavor

E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018

4-H Foods and Nutrition Passport to Foreign Cooking Unit 35 Judging Sheet Member Name: ______County: ______Jr.____ Int.____Sr.____ Yrs. in Project: ______Exhibit: Completed Food and Nutrition e-Record, notebook containing the following information and a food product: 1. Customs relating to food habits and foods sources 2. General information such as climate, geography, religion, etc. 3. Menus and recipes Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) Citizenship/Community Service in 4-H Demonstrations/Presentations/Speeches Expense Record Project Photos Story Food and Nutrition Information Food prepared, location, number of times, special concerns Notebook Information Maximum of 10 pages of research and pictures on customs relating to food habits and food sources Maximum of 3 pages of other information about the country (i.e., climate, geography, political structure, religion, dress, etc.) Maximum of 5 pages of menus and recipes indicating nutritional balance of a traditional meal plus page 4 in the manual Criteria E G F N/I Comments Judging Element 3: 4-H Passport to Foreign Cooking Unit 35 N/I=Needs Improvement -must have comments General appearance

Color

Crust or outer covering

Shape and volume

Texture & Crumb

Consistency

Tenderness

Flavor

E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018

4-H Freezing and Drying Unit 40 & 41 Project Judging Sheet Member Name: ______County: ______Jr.______Int._____Sr._____

Exhibit: Completed Food Preservation e-Record and binder including story board. If elk or deer meat is used for jerky, a copy of the test of Chronic Waste Disease. Exhibit: TWO (2) of the following: 1. Packing for freezing 2. Rotation plan for frozen foods 3. Six rolls of leather or 6 strips of jerky, dried using CSU approved methods 4. One-half cup dried fruit or 6 strips of jerky, dried using CSU approved methods 5. One-half cup dried vegetables Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Criteria E G F N/I Comments Judging Element 2: 4-H Food Preservation Units 40 & 41 N/I=Needs Improvement -must have comments Freezer Package: 1. Designed for freezing (moisture/vapor- proof) 2. Can be sealed to keep air out, moisture in 3. Explanation of use, fits the package (i.e. fruit juice not frozen in sandwich bag) Rotation Plan: 1. Contains information on maximum desirable storage times for foods 2. List foods and dates they are put into freezer 3. Indicates where food is located in freezer (optional) 4. Has column to check out foods used. Dried Foods 1. Appearance: a. Uniform size and shape

b. Free from visible mold growth and visible moisture

c. Color appropriate for product and method of pretreatment not overly dark 2. Container or package a. moisture proof

b. air-proof

c. prevents contamination

d. durable 3. Label Information a. kind of food

b. method of drying (oven, dehydrator, sun)

c. total drying time

d. pretreatment used (if any)

e. date 4. Dryness and specific information: a. Fruit leather: leathery, pliable firm and peels easily from plastic wrap; free of large pieces of fruit; translucent b. vegetables: dry, tough to brittle

c. : leathery and pliable -no stickiness

d. jerky: visible fat removed; no rancid odor or flavor; leathery not brittle

e. jerky: CSU approved procedures listed, which method used.

f. jerky: CSU lab report (deer or elk) E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018 4-H Food Preservation Boiling Water Canning Unit 42 Project Judging Sheet Member Name: ______County: ______Jr.______Int._____Sr._____ Exhibit: Completed Food Preservation e-Record and binder including story board. A copy of the recipe must be attached to ensure that the product is safe. Exhibit: THREE (3) of the following: 1. Two jars of canned fruits (different kind of fruit in each jar) 2. One jar of canned fruit and one jar of canned vegetables 3. One jar of sauce 4. One jar of pickled fruit or vegetable, including 5. Two jars of jelly (both must be the same product. 6. Two jars of jam, conserves, fruit butters, preserves, and marmalades (both must be the same product) 7. One jar of pickled or . Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Criteria E G F N/I Comments Judging Element 2: 4-H Food Preservation Units 40 & 41 N/I=Needs Improvement -must have comments Pickled Product: 1. Appearance a. color: characteristic of kind, not discolored.

b. pieces uniform in size, color shape and maturity

c. free from defective pieces and mold

d. liquid clear as appropriate

e. salsa or relish, uniform consistency 2. Pack a. full pack without crowding

b. ½” headspace allowed

c. seal intact

d. liquid, (if applicable, covers product) 3. Container a. standard canning jar, lid and ring, approved for home use by USDA

b. seal intact

c. clean and attractive

d. screw band easily removed and rust free 4. Label Information a. product clearly identified

b. processing method listed

c. altitude

d. processing time accurate

e. dated since last State Fair

f. Optional: cite canning resource used for processing time 5. Recipe included in e-record Jelly 1. Appearance a. color, natural color of fruit, not discolored or faded

b. free from mold or foreign substance

c. clear, sparkling free from sediment and cloudiness

d. holds shape, but is spreadable Jam 1. Appearance a. color, natural color of fruit, not discolored or faded

b. free from mold or foreign substance

c. clear, sparkling free from sediment and cloudiness

d. holds shape, but is spreadable Conserves 1. Appearance a. color, natural color of fruit, not discolored or faded

b. free from mold or foreign substance

c. contains a mixture of fruit, usually nuts and sometimes raisins, mixture should be even and have a soft consistency Fruit Butters 1. Appearance a. color, natural color of fruit, not discolored or faded

b. free from mold or foreign substance

c. smooth, even, fine grained mixture of medium-soft consistency, without seeds or distinct pieces of fruits and no evidence of juice as a separate liquid. Containers for Jelly, Jams, Conserves & Fruit Butters a. standard half pint to pint canning jar, lid and ring approved for home use by USDA

b. filled allowing ¼” to ½” head space

c. seal intact

d. screw band easily removed and rust free Canned fruits and vegetables: 1. Appearance a. free from mold

b. holds shape well

c. free from blemishes

d. Uniform maturity and uniform in size and shape

e. liquid –clear Containers for canned fruits and vegetables a. standard canning jar, lid and ring, approved for home use by USDA

b. seal intact

c. clean and attractive

d. screw band easily removed and rust free Label Information for canning fruits and vegetables

a. product clearly identified

b. type pack and listed

c. extra ingredients indicated, if any

d. processing method listed

e. altitude

f. processing time accurate

g. dated since last State Fair

h. Optional: cited references used for processing times Recipe included in e-record Pack for canned fruits and vegetables

a. good proportion of liquids to solids

b. adequate headspace

c. liquid covers product

d. little or no floating product

e. attractive, with space used well

f. canned fruit –1/2-inch headspace

g. canned vegetables—1-inch headspace

h. pickled product –1/2-inch headspace E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018 4-H Food Preservation Pressure Canning Unit 43 Project Judging Sheet Member Name: ______County: ______Jr.______Int._____Sr._____

Exhibit: Completed Food Preservation e-Record and binder including story board. A copy of the recipe must be attached to ensure that the product is safe. Exhibit: THREE (3) of the following: 1. One jar of canned vegetables 2. One jar of spaghetti sauce without meat 3. One jar of canned dried beans 4. One jar of tomato sauce 5. One jar of canned meat 6. One jar of canned meat sauces (example: spaghetti sauce with meat, chile co carne) Judges may use the back of the form for more comments. Judging Element 1: 4-H e-Record: Complete means that everything has been filled out. Not complete means that there is something missing and needs a comment as to what is missing or why it is not complete. Project will be evaluated on the quality of information completed in e-record (25 percent) and quality of exhibit (75 percent). Criteria Complete Not Complete Comments E-Record Record Cover 4-H Projects taking this year What activities helped you learn the skills for the project? (workshops, project meetings, classes, contests, etc.) What Leadership Development experiences did you participate in? Citizenship/Community Service in 4-H Demonstration/Presentations/Speeches Expense Record Project Photos Story Criteria E G F N/I Comments Judging Element 2: 4-H Food Preservation Pressure Canning Units 43 N/I=Needs Improvement -must have comments Canned vegetables: Appearance a. natural coloring, no artificial coloring, uniform in size and shape

b. free from bruises, brown spots, other blemishes

c. liquid—clear, bright. Suitable consistency of liquid for product

d. no cloudiness or bubbles Container for Canned Vegetables a. standard canning jar, lid and ring, approved for home use by USDA

b. seal intact

c. clean and attractive

d. screw band easily removed and rust free Label Information for Canned Vegetables a. product clearly identified

b. type pack listed

c. extra ingredients indicated, if any

d. processing method listed

e. altitude

f. processing time accurate

g. dated since last State Fair

h. Optional: cite references used for processing time Recipes for products exhibited included in e-record Pack for Canned Vegetables a. good proportion of liquids to solids

b. adequate headspace

c. liquid covers product

d. little or no floating product

e. attractive, with space used well

f. canned vegetables –1-inch headspace Tomato Products (sauce) Appearance a. color: uniform bright color characteristic of variety throughout

b. free from brown or black spots, sings of mold, discoloration

c. color of tomato-vegetable juice blends may be lighter (less red) than pure tomato juice

d. liquid-completely covers solids. No sediments, cloudiness or bubbles Container for Tomato Products Appearance a. standard canning jar, lid and ring approved for home use by USDA

b. filled allowing headspace appropriate for product

c. seal intact

d. holds shape, but is spreadable

e. screw band easily removed and rust free Label Information for Tomato Products a. product clearly identified

b. processing method listed

c. processing time accurate

d. altitude

e. date since last State Fair

f. Optional: Cite references used for processing Pack for Tomato Products a. thickness can vary, but should be thicker than drinking juice and more fluid than paste.

b. ½” headspace allowed Meats Appearance a. size and shape: uniform pieces of same to similar size and shape. Ground meat may be in patties, small balls, or crumbles and sausage may also be cased in 3-to-4” lengths. Fish may be cut into vertical lengths to fit jar height.

b. color: should be characteristic of cooked meat and seafood. Bloody meat or juice is not acceptable

c. liquid: meat may or may not be completely covered by liquid, liquid may be slightly jellied except for fish and shellfish.

d. no more than ¼ of the liquid in the jar of meats should be far; ½ inch or less preferred. Minimal sediments in preferable. Container for Meat Products: a. standard half pint to pint canning jar

b. filled allowing 1” head space

c. seal intact

d. clean and attractive

e. screw band removed for storage Label Information for Meat Products a. product clearly identified

b. processing method listed

c. processing time accurate

d. dates since last State Fair Pack for Meat Products

a. attractive, neat

b. well use of space

c. good proportion of solids to liquids. Meat is not to be floured or deep fried.

d. texture: excess fat and gristle removed E= Excellent G=Good F=Fair N/I= Needs Improvement Revised 2018