Department - FOOD & NUTRITION 4. +Any Other Cookie/Muffin/Bar (different than classes Superintendent: Emily Manning 1-3) Only one exhibit per class number per exhibitor. You must be enrolled in the project in order to exhibit in that project. TASTY TIDBITS - Division 410 Place the food on the appropriate size plate. Put exhibit in a Premium $1.25 $1.00 $.75 $.50 re-sealable bag. Include recipe and source of recipe (can be 1. Healthy Baked Product must be made with less sugar, fat photocopied or typed, need not be handwritten) on all entries. or salt, or altered using a sugar or fat substitute; changed to Attach entry tag, at the time of entry to the corner of the bag on include a whole grain; or be altered for specific allergies/food the outside. intolerances. Include original recipe and altered recipe. Exhibit Cream cheese fillings or melted cheese toppings or other items must include 3/4 of baked product or 4 muffins or cookies on a which may result in unsafe food products will be disqualified. paper plate. May be baked in a disposable pan. Write what you Ingredients that the 4-H member cannot legally purchase, such as learned about products made from an altered recipe in supporting alcohol, may not be used in any recipe or Foods exhibit. Exhibits information. that include alcohol in the recipe will be disqualified. See our 4-H 2. Creative Mixes (any recipe) at least 3/4 of baked product or web site for more guidelines. 4 muffins or cookies on a paper plate. May be baked in a Foods left over will be sold. disposable pan. Baked item made from a mix (commercial or You may interview judge one entry. Please sign up when homemade mixes acceptable). Food product must have been entering your exhibits. modified to make a new or different baked item. (Ex: poppy seed Commercially prepared mixes are allowed in the Tasty Tidbits quick bread from a cake mix, cake mix cookies, sweet rolls made Creative Mixes exhibit ONLY and must show how the original from readymade bread dough, monkey breads from biscuit product directions were changed to create the new baked food dough, etc.) Write what you learned about making this product item. Prepared mixes entered in other classes will be lowered a using a mix instead of a homemade recipe or recipe “from ribbon placing. For Non Food Entries - Please attach the entry tag scratch”. Does it make it better or easier to use a convenience to the upper right hand corner of the entry. Any special items product or mix? accompanying an exhibit must include the exhibitor’s name and 3. Biscuits -four biscuits on a small paper plate. May be rolled, county. dropped, or cut into shape. (Any recipe however must be a non-yeast product baked from scratch.) GENERAL FOODS– Division 350 4. Unique Baked Product any recipe at least 3/4 of baked Premium $2.00 $1.50 $1.25 $1.00 product or 4 muffins or cookies on a paper plate. May be baked 1.Food Science Explorations Open to any 4-H'er enrolled in in a disposable pan. Recipe must contain a surprise ingredient a foods project. Show the connection between food and science (ex: cantaloupe quick bread, pork and bean bread) and MUST as it relates to food preparation, food safety, or food production. NOT use a mix. Write what you learned about making this May be a poster or foam core board (not to exceed 22" by 30", unique item with an unusual ingredient. What was the computer based presentation printed off with notes pages, if anticipated outcome? Would you make it again? needed, and displayed in a binder, an exhibit display, a written 5. Foam Cake -original recipe (no mixes) of at least 3/4 of the report in portfolio or notebook. Consider neatness and cake. Foam cakes are cakes that have a high ratio of eggs to creativity. flour and fall into three categories: angel food cakes or 2. Foods and Nutrition Poster, Scrapbook, or Photo meringues; sponge or jelly roll; and chiffon cakes. Display Open to any 4-H’er in a foods project. This could have photos, reports, etc. to highlight the concept of foods, nutrition, of FAST FOODS! - Division 402 food preparation or careers. May be a poster or foam core board Premium $1.25 $1.00 $.75 $.50 (not to exceed 22" by 30", computer based presentation printed 1. Coffee Cake (any recipe but must not contain a commercial off with notes pages, if needed, and displayed in a binder, an mix or shape, non-yeast product) At least 3/4 of baked product. exhibit display, a written report in portfolio or notebook. May exhibit in a disposable pan. Include a menu for a complete Consider neatness and creativity. meal where this recipe is served. 3. Foods and Nutrition Poster, Scrapbook, or Photo 2. Cost Comparison Exhibit must include a food product Display Open to any 4-H’er in a foods project. This could have made from scratch and a cost comparison to a similar commercial photos, reports, etc. to highlight the concept of physical activity pre-made item (for example, homemade cinnamon rolls or careers. May be a poster or foam core board (not to exceed 22" compared to a pre-made cinnamon roll purchased at the store). by 30", computer based presentation printed off with notes pages, Supporting information needs to include the cost of the food item if needed, and displayed in a binder, an exhibit display, a written made compared to the commercial product and the recipe for the report in portfolio or notebook. Consider neatness and homemade food item. See pages 22 – 35 of Fast Foods Manual creativity. relating to the Grocery Store Tour and the Store Shopper Tip Sheet listed on page 31. If 4-H'er doesn’t exhibit a food item in SIX EASY BITES - Division 401 this class it will be lowered a ribbon placing. Premium $1.25 $1.00 $.75 $.50 3. Fast Foods Baked Product- Exhibit must include a food 1. +Cookies (any recipe) four on a paper plate. product prepared using new technology or a non-traditional 2. +Muffins (any recipe) four on a paper plate. method (i.e. bread machine, cake baked in convection oven, 3. +Bars (any recipe) four on a paper plate. baked item made in microwave, etc.) Entry must include supporting information that discusses new method and how it 2. White Bread (any yeast recipe) At least 3/4 of a standard compares with traditional method. loaf displayed on a paper plate. 5. Fast Foods Recipe File- collection of 10 recipes from any 3. Whole Wheat or Mixed Grain Bread (any yeast recipe) source. Each recipe must accompany a complete menu in which At least 3/4 of a standard loaf displayed on a paper plate. the recipe is used. An additional 10 recipes may be added each 4. Specialty Rolls (any yeast recipe) 4 rolls on a paper plate. year 4-H’er is in project, with year clearly marked on recipes. May be sweet rolls, English Muffins, Kolaches, Bagels, or any Display in recipe file or in a binder. Be sure to include the other sweet roll recipe. number of servings or yield of each recipe. 5. Dinner Rolls (any yeast recipe) 4 rolls on a paper plate. May be Clover Leaf, Crescent, Knot, Bun, Bread Sticks, or any other YOUTH IN MOTION - Division 300 type of dinner roll. Premium $1.50 $1.25 $1.00 $.75 1. +YOUTH in Motion Poster, Scrapbook, or Photo FOODWORKS - Division 413 Display-On a 14” x 22” poster depict 4-H’er and/or his family Any bread item prepared or baked using a bread machine involved in a physical activity or lesson involving this project. should be entered under the Fast Foods Baked Product exhibit. 2. +Activity Bag -A duffle bag or backpack that the 4-H’er All exhibits made in the You’re the Chef and Foodworks projects packs so that they are always prepared to be active and make must have been prepared without the assistance of a bread healthy food choices. May include proper workout attire, a machine for mixing, raising, or baking of the food item. healthy beverage or snack, a notebook or goal sheet, etc. Make Premium $2.00 $1.50 $1.25 $1.00 sure all items are clean, clearly labeled and an explanation of why 1. Double Crust Fruit Pie-Made with homemade fruit filling. it is included is in the bag. DO NOT put valuable items (i.e. No egg pastries or cream fillings. No canned fillings. May be a electronics) in Activity Bag, instead use a picture of the item or double crust, crumb, or lattice topping. Enter in an 8- or 9-inch include in the listing of items disposable pie pan. 3. +Healthy Snack Recipe File - Collection of 10 recipes 2. Family Food Traditions At least 3/4 of a baked product or from any source. Each recipe must accompany a complete 4 muffins or cookies on a paper plate of any baked item snack menu in which the recipe is used, following the idea that a associated with family tradition and heritage. Entry must healthy snack includes foods from at least two different food include the recipe, the tradition or heritage associated with groups. An additional 10 recipes may be added each year 4-H’er preparing, serving the food, and where or who the is in the project, with year clearly marked on recipes. Consider traditional recipe came from. creativity and neatness. Display in recipe file or in a binder. Be 3. Cultural Food Exhibit-at least 3/4 of baked product or 4 sure to include the number of servings or yield of each recipe. muffins/cookies on a paper plate. The name of the country, 4. +Healthy Lifestyle Interview - Interview someone in your culture or region should be included as part of the supporting life that you admire who is physically active or has a healthy information with the recipe, as well as some background lifestyle. Why do they enjoy their exercise program or lifestyle information about the country or culture the food item is choices? What are their goals? Why do you admire them? representing. Maximum of two pages, one sided write up of an interview with 5. Specialty Bread (any recipe made with yeast) Tea rings, someone who has an active exercise program. Consider braids, or any other specialty bread products must exhibit at least creativity and neatness. Mount on colored paper or poster board, 3/4 or a full sized baked product. or display in binder. Include a picture of the person interviewed. 6. Specialty Pastry (any recipe) Pie tarts, puff pastry, (May be laminated to preserve exhibit). Overall size of mounted phyllo doughs, scones, biscotti, choux, croissants, Danish, exhibit should be no larger than 9” x 12”. strudels. Phyllo dough may be pre-made or from scratch. Four on 5. +Healthy Snack -Make non-perishable snack (see page 36 a paper plate or at least 3/4 of baked product. Pastries made with for ideas). Four cookies, bars, muffins, etc. or at least 1 cup of cream or egg based fillings will be disqualified. mix. (examples might include: granola bars, homemade crackers or chips,) Supporting information to include recipe and why this CAKE DECORATING - Division 412 snack menu might be considered a healthy snack. Either cakes or artificial forms may be decorated. Cakes and artificial forms will be judged with no discrimination as to which form was used. This project is not eligible for the State Fair. Do YOU’RE THE CHEF - Division 411 not wrap or cover decorated cake. Decorated cakes may be Any bread item prepared or baked using a bread machine entered Wednesday morning of the fair from 8:00-10:00 a.m. should be entered under the Fast Foods-Food Technology Please include a description of where the decorated item exhibit. All exhibits made in the You’re the Chef and could be used (ie. frog shaped cake for birthday party). Foodworks projects must have been prepared without the Decorated cakes will be offered for sale, with proceeds assistance of a bread machine for mixing, raising, or baking of donated to the 4-H Council. Please place cakes on non-returnable the food item. cardboard wrapped in foil or wax paper before decorating for Premium $1.50 $1.25 $1.00 $.75 county fair. 1. Quick Bread (any recipe) Quick bread is any bread that Unit I does not require kneading or rising time and does NOT include Premium $1.50 $1.25 $1.00 $.75 yeast. At least 3/4 of a standard loaf displayed on a paper plate. A 1.+ Decorated gingerbread house standard quick bread loaf measures 8 ½” x 4 ½” or 9” x 5”. 2.+ Decorated cupcakes (3) 3.+ One-layer decorated cake (cake base) exhibit together. Label each bag. 4.+ One-layer decorated cake (foam base) 10. Dried Vegetables- Exhibit 3 samples of dried vegetables. Unit II Place each food (1/4 cup of each vegetable) in a self-closing bag Premium $2.00 $1.75 $1.50 $1.25 (½ pint or 1 pint). Attach Dried Food Label to each self-closing 5.+ Two Layer Decorated Cake (cake based) bag. 6.+ Two Layer Decorated Cake (foam based) 11. Dried Herbs- Exhibit 3 samples of dried herbs. Place each 7.+ Decorated Shaped Cake (cake based)- cut up cake to food (1/4 cup) in a separate zip-lock bag. Attach Dried Food make a unique design. Include diagram of how it was cut to Label to each self-closing bag. form the cake. 12. 1 Jar Fruit Exhibit- one jar of canned fruit. Attach Food Unit III Preservation Label to jar. Premium $2.50 $2.25 $2.00 $1.75 13. 3 Jar Exhibit- Exhibit 3 jars of different canned fruit. 8.+ Three-Tiered Stacked Cake (cake based) May be three different techniques for same type of product, ex: 9.+ Three-Tiered Stacked Cake (foam based) applesauce, canned apples, apple pie filling. Attach Food 10.+ Three Tiered Cake (cake based)- which shows both a Preservation Label to each jar. stacked and a separate tier. Please use small size. 14. 1 Jar Tomato Exhibit One jar of a canned tomato 11.+ Three Tiered Cake (foam based)- which shows both a product. Attach food label. stacked and a separate tier. Please use small size. 15. 3 Jar Tomato Exhibit Three jars of different canned AWARDS AVAILABLE: The top four decorated cakes and tomato products (salsa, sauces without meats, juice, stewed, etc.) cupcakes will receive awards sponsored by Wilton Enterprises. Include label. 20. 1 Jar Vegetable or Meat Exhibit- One jar of a canned vegetable or meat. Include only vegetables canned in a pressure FOOD PRESERVATION - Division 407 canner. Attach Food Preservation Label to jar. Labeling: All food preservation exhibits must include the 21. 3 Jar Vegetable Exhibit- 3 jars of different kinds of recipe and the source of the recipe. See canned vegetables. Include only vegetables canned in a pressure http://food.unl.edu/web/preservation/home for current USDA canner. Attach Food Preservation Label to each jar. guidelines, how to find your Nebraska altitude, and proper 22. Quick Dinner- Exhibit 3 jars to a maximum of 5 jars (all procedures for food preservation. Write plainly on a label and the same size) plus menu. Meal should include 3 canned foods paste or tape securely on jar bottom. Specialized sticky labels that can be prepared within an hour. List complete menu on a 3” x not required. All canned foods must include the following on 5” file card and attach to one of the jars. Attach Food Preservation the label: 1. Method of preservation (pressure canner or water Label to each jar. bath canner), 2. Type of pack (raw or hot), 3. Altitude and altitude 30. 1 Jar Pickled Exhibit- One jar of a canned pickled and/or adjustment if needed, 4. Processing time, 5. Number of pounds of fermented product. Attach Food Preservation Label to jar. pressure, if pressure canner used, 6. Source of recipe. (If a 31. 3 Jar Pickled Exhibit- Three jars of different canned publication, include name and date) Current USDA guidelines pickled and/or fermented products. Attach Food Preservation for food preservation methods must be used. Dried Food Label to each jar. Label and recipe should be attached to dried food exhibits. This 40. 1 Jar Jelled Exhibit- One jar of a jam, jelly or label should state recipe and recipe source, method of marmalade. Attach Food Preservation Label to jar. pretreatment, drying method and drying time. Three jar exhibits 41. 3 Jar Jelled Product- Three different kinds of jelled should be contained in small undecorated box. Use a rubber band products. Entry may be made up of either pints or half pints (but or “twisty” to keep exhibit containing 3 self-sealing bags all jars must be the same size). Entry must be processed in the together. boiling water bath according to current USDA recommendations. All canning must be the result of this year’s 4-H project, since Attach Food Preservation Label to each jar. September 1, of the previous calendar year Uniformity - Jars and type of lid should be the same size, all SPECIAL FOOD ENTRIES - Division 414 small or large, not necessarily the same brand. Half pint jars may The following classes are open to any 4-H’er enrolled in a foods be used for jellies and preserves. The jars are not to be decorated project. Only one exhibit per class per member. by the exhibitor in any way. Canning jars must be used, others 1.+ You Put In What? A baked product that will maintain its will be disqualified. No 1/4 pint jars allowed. Leave jar rings on appearance throughout the fair. Include recipe that contains a for fair display, it helps protect the seal. No zinc lids. unique or unexpected ingredient and must not be a mix. (i.e. Improperly canned or potentially hazardous food items will be sauerkraut cake, castor oil cookies). Entries will be tasted. disqualified. $1.25 $1.00 $.75 $.50 Premium $2.50 $2.25 $2.00 $1.75 GIFTS FROM YOUR KITCHEN 1. Dried Fruit- Exhibit 3 different examples of dried fruit. Open to any 4-H’er enrolled in a foods project. Place each dried fruit food (6-10 pieces of fruit, minimum 1/4 Premium $1.50 $1.25 $1.00 $.75 cup) in separate self-sealing bags. Use a rubber band or “twisty” 2.+ Food Gift-Prepare a food item that you would give to to keep exhibit together. Label each bag. someone as a gift and package it creatively. Entry must consist of 2. Fruit Leather- Exhibit 3 different examples of 3 different a baked food item. fruit leathers. Place a 3”-4” sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep AWARDS AVAILABLE: Top Senior Food Exhibit Top Junior Food Exhibit Top Food Preservation Exhibit