Food and Nutrition

General Rules:

  • The purpose of Food & Nutrition exhibits is to encourage the knowledge about healthy eating and safe cooking practices. This category has multiple projects that allow 4-H members to progress over numerous years. In addition, 4-H members will learn different types of cooking methods to improve their knowledge of cuisine.
  • Supporting Information: Each exhibit must include the recipe. Recipe may be handwritten, copied or typed. Place food on the appropriately sized disposable plate or container and put in self-sealing bag. Additional information including recipes and supplemental information should be identified with 4-H member’s name and county.
  • Criteria for Judging: Exhibits will be judged according to score sheets available at https://go.unl.edu/ne4hfood-nutrition. Make sure to follow all entry instructions required for your exhibit. Incomplete exhibits will be lowered a ribbon placing. Commercially prepared mixes are ONLY allowed in Cooking 201 Creative Mix Class. Prepared baking mixes, biscuit mixes, commercially prepared seasoning mixes for food preservation and other pre-made mixes entered in other categories will be lowered a ribbon placing.
  • Food Projects: Exhibits should be entered using a disposable pan or plate and covered by a plastic self-sealing bag.
  • Ingredients: Any ingredient that the 4-H member uses must be able to be purchased by the 4-H member. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol will be disqualified.
  • Sourdough is categorized differently than standard yeast breads due to its unique leavening agent and fermentation process and may ONLY be entered in Cooking 201 Baking with Whole Grains, Cooking 401 Family Food Traditions, or Cooking 401 Ethnic Food Exhibit.
  • Food Safety: Exhibits are on display for several days. Please think FOOD SAFETY! Items that require refrigeration will not be accepted, judged, or displayed as exhibits must be safe to eat when entered, whether they are tasted or not. Glazes, frostings, and other sugar-based toppings are considered safe due to their high sugar content. Egg glazes on yeast breads and pie crusts BEFORE baking are acceptable. Eggs incorporated into baked goods and crusts are considered safe. The following food ingredients are considered unsafe for fair exhibits and will be disqualified:
    • Egg or cream fillings and cream cheese frostings
    • Any meat item including meat jerky, imitation meat bits (bacon bits, pepperoni, etc.)
    • Melted cheese on top of food exhibit (cheese mixed into baked goods is considered safe and will be accepted)
    • Uncooked fruit or vegetable toppings (i.e. fresh fruit tart)
    • Any bread item prepared or baked using a bread machine should be entered under the Cooking 201 Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
  • Freshness - Products should be baked the day before entry day.

Division 350 – General

sf E350001  Food Science Explorations –(SF152) - Show the connection between food and science as it related to food preparation, food safety, or food production. Exhibit may be a poster or foam core board (not to exceed 22 inches x 30 inches), computer based presentation printed off with notes pages, if needed, and displayed in binder, an exhibit display, and a written report in portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class). 

sf E350002  Foods, & Nutrition Poster, Scrapbook, or Photo Display – (SF122)- The project should involve a nutrition or food preparation technique or explore a career related to the food industry (caterer, restaurant owner, food scientist, registered dietitian, etc.,. This might contain pictures, captions, and/or reports to highlight the concept. Exhibit may be a poster or foam core board (not exceed 22 inches x 30 inches), computer-based presentation printed off with notes pages, if needed, and displayed in binder, an exhibit display, a written report in portfolio, or notebook. Consider neatness and creativity.

sf E350003  Physical Activity and Health Poster, Scrapbook, or Photo Display – (SF122)- The project should involve a physical activity to explore a career-related to physical activity or health (personal trainer, sports coach, physical therapist, etc.), This might contain pictures, captions, and/or reports to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22 inches x 30 inches), computer-based presentation printed off with notes pages, if needed, and displayed in binder no larger than 8.5 inches x 11 inches, an exhibit display, and a written report in portfolio.. Consider neatness and creativity.

sf E350004   Cooking Basics Recipe File – (SF251) -A collection of 10 recipes from any source. Each recipe must accompany a complete menu in which the recipe is used. An additional 10 recipes may be added each year the 4-H member is in the project, with year clearly marked on the recipes. Display in a recipe file or binder no larger than 8.5 inches x 11 inches. Be sure to include the number of servings or yield of each recipe. Exhibits that include recipes with alcohol (wine, beer, rum, etc.) will be disqualified.

Division 401 – Cooking 101 (No State Fair)

E401001       Cookies (any recipe) – Four on a small paper plate (Separate four from the Cookie Jar Class cookies)

E401002       Muffins (any recipe) – Four on a small paper plate

E401003       No Bake Cookie – Four on a small paper plate.

E401004       Cereal Bar Cookie – Any cereal based recipe made in pan and cut into bars or squares for serving. Four on a small paper plate. 

E401005       Granola Bar (any recipe) – Four on a small paper plate.

E401006       Brownies (any recipe) – Four on a small paper plate, not made from a mix

E401007       Snack Mix (any recipe) – At least 1 cup in self-sealing plastic bag. 

Division 410 – Cooking 201

sf E410001  Loaf Quick Bread – (SF123) -  (any recipe) – At least ¾ of a standard loaf displayed on a paper plate. Quick bread is any bread that does not require kneading or rising time and does NOT include yeast.  A standard quick bread loaf measures approximately 8.5 inches x 4.5 inches or 9 inches x 5 inches. If mini-loaf pans are used for the exhibit, two loaves must be presented for judging.

sf E410002  Creative Mixes (SF142) -(Any recipe, at least ¾ of baked product or four muffins or cookies on a paper plate or in a disposable pan. Baked item made from a mix (commercial or homemade mixes acceptable). Food product must have been modified to make a new or different baked item. (Examples include Poppy seed Quick Bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from ready-made bread dough, monkey bread from biscuit dough, Streusel Coffee Cake from a cake mix, etc.) Supplemental information required for this class: Write what you learned about making this product using a mix instead of a homemade recipe or recipe “from scratch”. Does it make it better or easier to us a convenience product or mix? Why or why not?

sfE410003   Biscuits or Scones – (SF136) -Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone: rolled or dropped. Any recipe may be used, but it must be a non-yeast product baked from scratch.

sf E410004  Healthy Baked Product (SF124) -(Any recipe, at least ¾ of baked product or four muffins or cookies on a paper plate or in a disposable pan. Recipe must contain a fruit or vegetable as part of the ingredients (Ex. Banana bars, cantaloupe quick bread, zucchini muffins, etc.)

sf E410005  Coffee Cake (SF129) -(any recipe or shape, non-yeast product – at least ¾ of baked product on a paper plate or in a disposable pan. 

sf E410006  Baking with Whole Grains (SF134) -(any recipe, at least ¾ of baked product or four muffins/cookies on a paper plate or in a disposable pan. The recipe must contain whole grains as part of the ingredients. (Ex. Whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.)

sf E410007  Non-traditional Baked Product –(SF133) - Exhibit must include a food product prepared using a non-traditional method (i.e. bread machine, cake baked in an air fryer, baked item made in microwave, etc.). Entry must be at least ¾ baked product or four muffins/cookies on a paper plate or in a disposable pan. In addition to the recipe, entry must include supporting information that discusses alternative preparation method and how it compares with the traditional method. 

Division 411 – Cooking 301

  • Any bread item prepared or baked using a bread machine should be entered under the Cooking 201, Non-Traditional Baked product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item. 

sf E411001  White Bread (SF138) -(any yeast recipe) – At least 3/4 of a standard loaf displayed on a paper plate.

sf E411002  Whole Wheat or Mixed Grain Bread (SF138) -(any yeast recipe) – At least 3/4 of a standard loaf displayed on a paper plate.

sf E411003  Specialty Rolls (SF138) -(any yeast recipe) – four rolls on a paper plate. May be sweet rolls, English Muffins, Kolaches, Bagels, or any other similar recipe that makes individual portions. 

sf E411004  Dinner Rolls (SF138) -(any yeast recipe) – four rolls on a paper plate. May be Clover Leaf, Crescent, Knot, Bun, Bread Sticks, or any other type of dinner roll. 

sf E411005  Specialty Bread (SF141) -(any recipe made with yeast) – Tea rings, braids, or any other specialty bread products.  Must exhibit at least ¾ of a full-sized baked product. 

sf E411006  Shortened Cake – (SF137) - Must exhibit at least ¾ of the cake (recipe must not be from a cake mix). Shortened cakes use fat for flavor and texture and recipes usually begin by beating fat with sugar by creaming and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg-whites allowed in frostings).

Division 412 – Cooking 401

  • Any bread item prepared or baked using a bread machine should be entered under the Cooking 201, Non-Traditional Baked product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item. 

sf E412001  Double Crust Fruit Pie – (SF144) -Made with homemade fruit filling.  No egg pastries or cream fillings.  No canned fillings or premade pie crusts. May be a double crust, crumb, cut-out or lattice topping.  Using an 8- or 9-inch disposable pie pan is recommended.

sf E412002  Family Food Traditions – (SF145) -(Any recipe, at least ¾ of baked product or four muffins/cookies on a paper plate. May be baked in a disposable pan) – Any baked item associated with family tradition and heritage. Entry must include (a) recipe, (b) tradition or heritage associated with preparing, serving the food, (c) where or who the traditional recipe originated.. (Sourdough is acceptable in this class.)

sf E412003  Ethnic Food Exhibit –(SF146) -(any recipe, at least ¾ of baked product or four muffins/cookies on a paper plate or in a disposable pan. The name of the country, culture, or region should be included as part of the supporting information with the recipe, as well as background information about the country or culture the food item is representing. (Sourdough is acceptable in this.)

sf E412004  Candy – (SF147) - (Any recipe, four pieces of candy on a paper plate or ½ cup. No items containing cream cheese will be accepted( example Cream cheese mints). – Candy may be cooked or not cooked; dipped, molded, made in the microwave, or other methods of candy preparation. Recipe must be included.

sf E412005  Foam Cake – (SF138) -Original recipe (no mixes) of at least ¾ of the cake. Foam cakes are cakes that have a high ratio of eggs to flour and fall into three categories: angel food cakes or meringues; sponge or jelly roll cakes; and chiffon cakes. Cake may be frosted with a non-perishable frosting (no cream cheese or egg-whites allowed in frostings). 

sf E412006  Specialty Pastry –(SF143) -(Any recipe, at least ¾ of baked product or four muffins/cookies on a paper plate or in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo dough, biscotti, choux, croissants, Danish, strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg-based fillings will be disqualified.

Food Preservation

General Rules:

  • Processing Methods: Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jam, preserves, marmalades, fruit, tomatoes and pickled products must be processed in a boiling water bath. (Tomatoes may be processed in a pressure canner.)  All non-acid vegetables and meats must be processed in a pressure canner. Improperly canned or potentially hazardous food items will be disqualified. Spoiled or open containers disqualifies entry.
  • Jars and Lids: Do not need to be the same brand. Half pint jars may be used for jellies and preserves. The jars are not to be  decorated by the exhibitor in any way. Canning jars must be used - others will be disqualified. No one-fourth pint jars allowed.  Leave jar rings on for fair display, it helps protect the seal. Two-piece lids consisting of a flat metal disk and a ring should be used. No zinc lids or one-piece lids.
  • Current Project: Exhibits must have been preserved since the 4-H member’s previous year’s county fair, and not been exhibited at the previous State Fair.  
  • Criteria for Judging: Incomplete exhibits will be lowered a ribbon class. Canned food items not processed according to altitude in the county will be lowered one class ribbon. (Sheridan County’s average elevation is 3,700 feet) Visit https://food.unl.edu/elevation-and-food-preservation/ for the altitude and  how that affects food processing times and pounds of pressure.
  • Labeling: Jars should be labeled with the name of the food item, name of the 4-H member, county, and date of processing on the bottom of each jar, print labels from https://go.unl.edu/canninglabel  Exhibits containing multiple jars such as a “3 jar exhibit” should be placed in a container to keep jars together. Each bag containing dried foods should also be labeled with the name of the food item, the name of the 4-H member, county and drying date. Multiple dried food exhibits should be secured by a rubber band or “twisty” to keep exhibit containing the three self-sealing bags together.
  • Recipe/Supporting Information: Recipe must be included, most recent publication)
  • All exhibits must include the 4-H Food Preservation Card attached to the project as the required supporting information https://go.unl.edu/fillablepreservationcard  or include the following information with exhibit.
  • Name of Product
  • Date preserved
  • Method of preservation (pressure canner, water bath canner or dried)
  • Type of pack (raw pack or hot pack)
  • Altitude and altitude adjustment if needed
  • Processing time
  • Number of pounds of pressure, if pressure canner used,
  • Drying method and drying time (for dried food exhibits).
  • Recipe and Source of recipe (If a publication, include name and date)

Division 406 – Unit 1 Freezing Manual

sf E406001  Baked Item Made with Frozen Product – (SF155) -Any recipe, at least ¾ of baked product or four muffins/cookies on a paper plate or in a disposable pan. Recipe MUST include a food item preserved by the freezing method done by the 4-H member. Examples include Peach pie, blueberry muffins, zucchini bread, etc. Supporting information must include both the recipe for the produce that was frozen as part of this project AND the baked food item. 

Division 407 – Unit 2 Drying Project Manual

sf E407001  Dried Fruits – (SF154) -Exhibit three different examples of three different dried fruits. Place each dried fruit food (6-10 pieces of fruit, minimum ¼ cup) in separate sealed bags.  Use a rubber band or "twisty" to keep the bags together.

sfE407002   Fruit Leather – (SF154) -Exhibit three different examples of three different fruit leathers.  Place a three-four inch sample of each fruit in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together.

sf E407003  Vegetable Leather – (SF154) -Exhibit three different examples of three different vegetable or vegetable/fruit leather combo. Place a three-four inch sample of each leather in a separate self-sealing bag. Us a rubber band or “twisty” to keep the bags together.

sf E407004  Dried Vegetables – (SF149) - Exhibit three different samples of three different dried vegetables. Place each food (1/4 cup of each vegetable) in a separate self-sealing bag. Use a "twisty" to keep the bags together.

sf E407005  Dried Herbs – (SF149) -Exhibit three different samples of three different dried herbs. Place each food (1/4 cup of each herb) in a separate self-sealing bag. Use a "twisty" to keep the bags together. 

sfE407006   Baked Item Made with Dried Produce/Herbs – (SF156) - (any recipe, at least ¾ of baked product or four muffins/cookies on a paper plate or in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H member. Ex. Granola bar made with dried fruits, dried cranberry cookies, Italian herb bread, lemon thyme cookies, Supporting information must include both the recipe for the dried produce/herb AND the baked food item. 

Division 408 – Unit 3 Boiling Water Canning Manual

sf E408001  1 Jar Fruit Exhibit – (SF150) -One jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations. 

sf E408002  3 Jar Fruit Exhibit – (SF150) -Exhibit three jars of different canned fruits. May be three different techniques for same type of product. Examples include,. applesauce, canned apples, apple pie filling, etc. Entry must be processed in a boiling water bath according to current USDA recommendations. 

sf E408003  1 Jar Tomato Exhibit – (SF150) -One jar of a canned tomato product. Entry must be processed in the boiling water bath according to current USDA recommendations.

sf E408004  3 Jar Tomato Exhibit – (SF150) -Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.) Entry must be processed in the boiling water bath according to current USDA recommendations.

sf E408005  1 Jar Pickled Exhibit – (SF150) - One jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations. 

sf E408006  3 Jar Pickled Exhibit – (SF150) -Exhibit three jars of different kinds of canned pickled and/or fermented products. Entry must be processed in a boiling water bath according to USDA recommendations. 

sf E408007  1 Jar Jelled Exhibit – (SF153) -Exhibit one jar of a jam, jelly fruit butter or marmalade. Entry must be processed in a boiling water bath according to current USDA recommendations.

sf E408008  3 Jar Jelled Exhibit –(SF153) - Exhibit three different kinds of jelled products. Entry may be made up of either pints or half pints (but all jars must be the same size). Entry must be processed in a boiling water bath according to current USDA recommendations. 

Division 414 – Unit 4 Pressure Canning Project Manual

sf E414001  1 Jar Vegetable or Meat Exhibit – (SF150) -One jar of a canned vegetable or meat. Include only vegetables canned in a pressure canner according to current USDA recommendations. 

sf E414002  3 Jar Vegetable Exhibit – (SF150) -Three jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations. 

sf E414003  3 Jar Meat Exhibit – (SF150) -Three jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations. 

sf E414004  Quick Dinner – (SF151) -Exhibit a minimum of three jars to a maximum of five jars plus menu. Meal should include three canned foods that can be prepared within an hour. List complete menu on a three inch x five inch file card and attach to one of the jars. Entry must be processed according to current USDA recommendations. 

sf E414005  1 Jar Tomato Exhibit –(SF150) - One jar of a canned tomato product. Entry must be processed pressure canner according to current USDA recommendations.

sf E414006 3 Jar Tomato Exhibit – (SF150) - Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.) Entry must be processed in a pressure canner according to current USDA recommendations.

Division 920 – Cake Decorating

Cake Auction Rules:

  • Photograph – Be sure to have a photograph taken.  The photos will be hung for display in the Exhibit Building and used for "Thank You" cards.
  • 4-H’ers MUST exhibit a separate Foods project in order to sell their cake.
  • It is the youth’s responsibility to ensure they bake a second food item. If youth fail to bring it for judging, they will not be allowed to sell.
  • The separate Food project must be age appropriate (ex.  Seniors may not take Cooking 101.)
  • The 4-H Exhibitor is responsible for any copy right infringements and will not be allowed to sell if they are violated. (See Copy Right Rules)
  • Exhibitors are limited to one Cake in the sale.
  • A consignment fee of 3% will be assessed from the Sale Check.
  • 4-H'ers are allowed to sell only two items total during Fair Auctions.
  • Official 4-H dress code will be observed for the Cake Auction.
  • Copy Right Rules: All 4-H projects must comply with copyright laws. You cannot reproduce a copyrighted figure. This practice is against the law. If you purchase a copyrighted item to use such as a stuffed Cookie Monster, Sponge Bob printed fabric, Disney decals, etc. that is okay. Someone has paid for the copyright to that item. You cannot copy, paint, download from the internet, etc. any copyrighted items that you do not purchase. Any cookie jar that violates the copyright law will be disqualified and will not be allowed to sell. If you have any questions on your design, contact the office.
  • GIVE PHOTO THANK YOU CARD TO YOUR BUYER!!!
  • LEVEL 1:  Exhibitors in Unit 1 may decorate a Styrofoam shape (form), or a cake made by someone else. All others must bake the cake themselves. Put on disposable, covered cardboard. One entry per class in only one unit. Units are progress and exhibitors may not go back to previous units. Cakes should be no larger than 16” square. The following must be specified on a 3 x 5 card: occasion for cake, tips used; techniques used and number of years in cake decorating. Frozen cakes must be completely thawed at entry time. 

E920001     Single-Layer, Cut-Up or Shaped Specialty Pan – creative decoration without tips.

E920002     One layer – decorated cake using two decorating tips

E920003     Novelty Cake – using character or shaped pan, two decorating tips. 

E920004     Sample Cake Board – demonstrating a least 1 technique from3 different categories.

Category A: Basic Borders – dots, balls, stars, rosettes, shells or zigzag. Make 1 border 4” long.

Category B: Message – printed, may use round or star tips. The message should read Happy Birthday.

Category C: Drop Flower with center – star or swirled. Make 3 samples of 2 different kinds of flowers.

Category D: Leaves. Make 3 samples of the same leaf.

E920005     Cake Portfolio Book – Include pictures of 5 cakes decorated by 4-Her. Each picture should have accompanying information including: a)occasion for cake, b)type of frosting, c)tips name and number used and d) technique used. 

  • LEVEL 2: 

E920010      Two layer – decorated cake using unlimited tips.

E920011       Novelty Cake – using character or shaped pan, using 3 or more tips

E920012       Two layer – decorated cake using fondant frosting.

E920013       Sample Cake Board – demonstrating at least 3 techniques from 3 different categories

Category A: Figure piping – clowns, people, animals, etc. Make 2 different figures.

Category B: Flowers made on a flat surface, not on a nail – sweet peas, rosebuds, half roses, etc. Make 5 samples of 3 different kinds of flowers. 

Category C: Borders – reverse shells, grass, ruffles, ribbons bows, puffs. Make 2 borders 6” long.

Category D: Side decorations – dots or starts, scrolls, reverse shell, "c" scroll, fier-de-lis. Make 2 side decorations 6" long

Category E: Message - script (not printed) may use round or star tips. The message should read Best Wishes. 

E920014       Cake Portfolio Book – A continuation of the Unit 1 portfolio. Include an additional 5 photos (total 10 including Unit 1 pictures) of cakes created by 4-Her. A progression of skill and difficulty should be shown. Each picture should have accompanying information including: a) occasion for cake, b) type of frosting, c)tips name and number used and d) technique used. 

  • LEVEL 3: 

E920020       Two or Three tiered, stacked cake or combination tiered or stacked – each tier or stack must be 2 layers. Plastic separators may be used. 

E920021        One or Two layer cake – decorated with flowers made on a flower nail.

E920022        Original Shaped Cakes – (ex. Butterfly) from a cut up cake baked in a round, square, heart, rectangle or a combination to make a new shape. May decorate using unlimited tips.  

E920023        Sample Cake Board – demonstrating at least 3 techniques from each category

Category A: Fancy borders – ruffled garland and reverse shells, shell and flute, puff and flower, zigzag garland and string work or other border combinations. Make 2 borders 8” long

Category B: Nail flowers – daffodils, violets, lily, bluebells, daisies, chrysanthemums, roses, wildflowers, etc. Make 3 samples of 3 different kinds of flowers. 

Category C: Design techniques – basket weave, string work, lattice work, cornelli and other laces, etc. Make 2 different design technique samples 3” x 3”

E920024       Cake Portfolio Book – A continuation of the Unit II portfolio. Include an additional 5 photos (total 15 including Unit I and II pictures) of cakes created by 4-Her. A progression of skill and difficulty should be shown. Each picture should have accompanying information including: a) occasion for cake, b) type of frosting, c) tips name and number used and d) technique used. 

LEVEL 4: 

E920030     Exhibit a cake using one of the following skills: figure piping, cone figures, marzipan, fondant/gum paste, sugar molds, filigree work

E920031     Cake Portfolio Book – a continuation of the Unit III portfolio. Include an additional 5 photos (total 20 including Unit I, II, III pictures) of cakes created by 4-Her. A progression of skill and difficulty should be shown. Each picture should have accompanying information including: a) occasion for cake, b) type of frosting, c) tips name and number used and d) technique used.

CUPCAKES: Cupcakes may be in cupcake papers but not required. Include a card with the recipe for the cake and frosting. Mixes are allowed by entries from scratch are preferred. 

E920040     Frosted and Decorated Cupcakes – Four on a plate. All decorations are to be edible. 

E920041     Nutritious Cupcakes – Four on a plate. Share in writing what was done to alter the recipe to make it healthier or why these cupcakes are considered a healthy/nutritious snack option. 

E920042     Plate/Tray of Decorated Cupcakes – Cupcakes that are decorated to create a centerpiece or create a theme-based cake. All decorations must be edible. Exhibit cannot exceed 16” x 16”. Use your imagination!

Dept. E – Cookie Jar

General Information:

  • Each exhibitor will start with a 1-gallon jar of your choosing. The jar must fit in a 12”x12”x18” space. The jar needs to be functional and must be able to be wiped clean. It must be a 1 gallon jar.
  • Decoration is up to the creativity of the exhibitor. The jar should be safe for food, functional, and washable; paint and other decorations should not be applied to the inside of the jar. (Ex. If an external housing is used, the jar should be easily removable for washing.  If painting the jar, a clear coat should be used to protect the design.  Paint and other decorations should not be inside the jar.)
  • The jar must be used in some way but need not be visible.
  • The lid must be able to open to access cookies.
  • Attach a label with what kind of cookies you are entering. (Ex: chocolate chip, peanut butter, etc.)
  • Jars will be entered and judged with the other Static exhibits.
  • A sample of 4 cookies of each variety will be entered on a paper plate sealed in a plastic bag, with each jar. You will take these with you to your interview judging. This sample of 4 cookies cannot be used as your 4 cookies for another foods project. It can be the same recipe but needs to be 4 cookies on a different plate. Do not include the 1 dozen cookies for the sale at this time.
  • After judging, the jar and sample cookies will remain on display, until the auction.
  • Judging will be 50% jar and 50% cookies.  Creativity and appearance will be judged, as well as taste/appearance of cookies.
  • Read additional rules for the Cookie Jar Auction below.
  • Photograph – Be sure to have a photograph taken.  The photos will be hung for display in the Exhibit Building and used for "Thank You" cards.

Cookie Jar Auction

  • 4-H’ers MUST exhibit a separate Foods project in order to sell their cookie jar.
  • It is the youth’s responsibility to ensure they bake a second food item. If youth fail to bring it for judging, they will not be allowed to sell.
  • The separate Food project must be age appropriate (ex.  Seniors may not take Cooking 101.)
  • The four cookies brought to this event needs to be 4 separate cookies than Cooking Project cookies, it can be the same recipe.
  • The 4-H Exhibitor is responsible for any copy right infringements and will not be allowed to sell if they are violated. (See Copy Right Rules)
  • For the auction, the exhibitor will present the jar and 1 dozen of each variety of cookie entered.
    • Cookies can be sealed in a separate container rather than in the jar.
  • Exhibitors must personally present their jar during the auction or arrange for a substitute.  The substitute must be enrolled in Sheridan County 4-H.
  • Exhibitors are limited to one Cookie Jar in the sale.
  • A consignment fee of 3% will be assessed from the Sale Check.
  • 4-H'ers are allowed to sell only two items total during Fair Auctions.
  • Official 4-H dress code will be observed for the Cookie Jar Auction.
  • Copy Right Rules: All 4-H projects must comply with copyright laws. You cannot reproduce a copyrighted figure. This practice is against the law. If you purchase a copyrighted item to use such as a stuffed Cookie Monster, Sponge Bob printed fabric, Disney decals, etc. that is okay. Someone has paid for the copyright to that item. You cannot copy, paint, download from the internet, etc. any copyrighted items that you do not purchase. Any cookie jar that violates the copyright law will be disqualified and will not be allowed to sell. If you have any questions on your design, contact the office.
  • GIVE PHOTO THANK YOU CARD TO YOUR BUYER!!!

Division 919 – Cookie Jar

E919001     Senior Cookie Jar Display – age 12 and up, One gallon jar with at least 2 varieties of cookies.

E919002     Junior Cookie Jar Display – 8-11 years old, One gallon jar and 1 variety of cookies.

E919003     Clover Bud Jar Display – a cookie jar created by the member to display in their area.  It will not be judged or sold.  Cookies are optional.

  • Special Recognitions will be awarded in each the Jr. and Sr. Divisions for:
  • Best County Fair Theme
  • Best Use of Recycled Materials
  • Most Creative
  • Best Workmanship
  • A Champion and Reserve Champion will be awarded to the top Jr. and top Sr. Cookie Jar.

Sheridan County 4-H Fair Book