The purpose of Food and 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.
4-H members may only exhibit in the project in which they are enrolled and one entry per class number. Baked products should be baked the day before or the day of entry day. Be sure to follow entry instructions required for your exhibit (include supporting information when requested). Incomplete exhibits will be lowered a ribbon placing.
All static exhibits must receive a purple ribbon at the county fair in order to be eligible for State Fair selection.
State Fair Premier 4-H Science Award is available in this area. See General Rules in State Fair Book for more details.
Exhibit Guidelines
1. All edible food items must be entered in a disposable container or will be lowered one ribbon place.
Muffins, cookies, or biscuits should be entered on a 6-inch disposable plate and sealed in a zip-lock bag. Cakes, loaf breads and yeast breads should be entered on a larger disposable plate and sealed in a zip-lock bag. Angel food or larger cakes may need a 2-gallon zip-lock bag. Snack mixes should be entered in a sealed zip-lock bag. Food Preservation exhibits should be entered in appropriate containers per class.
2. All food exhibits must be labeled.
Label each item with the 4-H exhibitor name, county, project division, exhibit class number and years in the project.
Where to place the label:
Plated Items: The underside of the plate, inside the sealed bag
Snack Mixes and Dried Food: The lower right-hand corner of the bag
Cakes: The lower right corner on top of the cake board.
Canned Goods: Attached to the jar
Other Exhibits: The back of the exhibit in an appropriate manner
3. Each Food exhibit MUST include a recipe or will be lowered one ribbon placing.
Recipe may be handwritten, copied or typed on a recipe card or half sheet of paper. Label the recipe with exhibitor’s name and exhibit class number. Attach the recipe to the corner of the bag on the outside.
4. Criteria for Judging: Make sure to follow all entry instructions required for your exhibit. Commercially prepared mixes are ONLY allowed in Cooking 201 Creative Mix class. Prepared mixes, biscuit mixes, commercially prepared seasoning mixes for food preservation and other pre-mixes entered in other categories will be lowered a ribbon placing. Scoresheets are available at https://go.unl.edu/ne4hfood-nutrition.
5. Ingredients: Any ingredient thatthe 4-H member uses must be able to be purchased by the 4-Her. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe or Food exhibit. Exhibits that include alcohol in the recipe will be disqualified. Sourdough is categorized differently than standard yeast breads due to its unique leavening agent and fermentation process and my ONLY be entered in Cooking 201 Baking with Whole Grains, Cooking 401 Family Food Traditions or Cooking 401 Ethnic Food Exhibit.
6. Food Safety: Limit exhibits to products which hold up well. Items that require refrigeration will not be accepted, judged or displayed. Food products must be unquestionably safe to eat when they are entered, whether tasted or not. Egg glazes on yeast products before baking are allowed. Glazes, frostings, and other sugar-based toppings are also considered safe due to the high sugar content. Eggs incorporated into baking goods or crusts and cheeses mixed into bread doughs are considered safe. Uncooked fruit is not allowed in an exhibit due to spoilage (i.e. fresh fruit tart). All fruit must be cooked. Cream cheese and/or meat filling or melted cheese toppings may result in unsafe food product by the time the item is judged due to unpredictable heat / weather conditions and will be disqualified. Improperly canned or potentially hazardous food items will be disqualified. The following food ingredients are considered unsafe for fair exhibits and will be disqualified:
- Egg or cream cheese 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 good 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 assistance of a bread machine for mixing, raising, or baking of the food item.
Note: Exhibitors may pick up their large (Anything requiring ¾ of the item like Angel Food Cake, Tea Rings, Cakes & Braids) food items after judging, but before 6:00 p.m. on Wednesday. All remaining items will be donated to a local food pantry.
For nonfood entries:
Attach the entry tag to the upper right-hand corner of the entry.
Any cards or special items accompanying an exhibit must include exhibitor’s name and county.
Posters — Consider color, layout, design and other art principles for posters. Consider colored poster board rather than white. Posters should be two-dimensional and elements contained within the suggested size.
You Be The Teacher — This exhibit is designed to share what the 4-H’er learned in the project with others. Exhibit may be a three-dimensional display, scrapbook, charts, pictures, photographs, a file of ideas, research study, etc. A display may not exceed a total space of 12 inches deep, 15 inches wide and 10 inches high. Picture, food models, plaster, papier-mâché, etc., may be used in the exhibit. Semi-perishable foods may be used only if they add to or help explain the exhibit. Exhibits that may contain perishable food should include a color photograph of the food. The photograph should be taken prior to the county fair and attached to the exhibit. The photograph will be displayed and judged as part of the educational exhibit (not the food items). Attach the entry tag to the upper right-hand corner of the entry. If food items are included as part of the exhibit, include recipe and information card.
GENERAL
Purple, $4; Blue, $3.50; Red, $3; White, $2.50
*E350001 Food Science Explorations - Show the connection between food and science as it relates to food preparation, food safety, food preservation, 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, a written report in portfolio or notebook. Consider neatness and creativity. Sourdough is an acceptable exploration in this class.
*E350002 Foods and Nutrition Poster, Scrapbook, or Photo Display – 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 dietician, etc.). This might contain pictures, captions and/or a report 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, an exhibit display, a written report in portfolio or notebook. Consider neatness and creativity.
*E350003 Physical Activity and Health Poster, Scrapbook, or Photo Display – The project should involve a physical activity or explore a career-related to physical activity or health (personal trainer, sports coach, physical therapist, etc.). This might contain pictures, captions and/or a report 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, a written report in portfolio. Consider neatness and creativity.
*E350004 Cooking Basics Recipe File – 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 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.
May exhibit no more than 3 years in this project area. See directions at beginning of the Foods Section.
Purple, $2.50; Blue, $2; Red, $1.50; White, $1
E401901 Cookies (any recipe, 4 on a paper plate)
E401902 Muffins (any recipe, 4 on a paper plate)
E401903 No Bake Cookie (any recipe, 4 on a paper plate)
E401904 Cereal Bar Cookie (any cereal based recipe made in pan and cut into bars or squares for serving
E401905 Granola Bars (any recipe, 4 on a paper plate)
E401906 Brownies (any recipe, 4 on a paper plate)
E401907 Snack Mix (any recipe, at least 1 cup in self-sealing plastic bag)
See directions at beginning of the Foods Section.
Purple, $3.00; Blue, $2.50; Red, $2.00; White, $1.50
*E410001 Loaf Quick Bread - Any recipe, at least 3/4 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 exhibit, two loaves must be presented for judging.
*E410002 Creative Mixes - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate. May be baked 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 readymade bread dough, monkey breads 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 use a convenience product or mix? Why or why not?
*E410003 Biscuits or Scones - 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.
*E410004 Healthy Baked Product - Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate. May be baked 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.).
*E410005 Coffee Cake - Any recipe or shape, non-yeast product - at least 3/4 of baked product on a disposable plate or in a disposable pan.
*E410006 Baking with Whole Grains - Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate. May be baked 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.)
*E410007 Non-traditional Baked Product - 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 3/4 baked product, or four muffins or cookies on a paper plate. In addition to the recipe, entry must include supporting information that discusses alternative preparation method and how it compares with the traditional method.
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. See directions at beginning of the Foods Section.
Purple, $4.00; Blue, $3.50; Red, $3.00; White, $2.50
*E411001 White Bread - any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
*E411002 Whole Wheat or Mixed Grain Bread - any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
*E411003 Specialty Rolls - 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.
*E411004 Dinner Rolls - any yeast recipe, four rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
*E411005 Specialty Bread - any yeast recipe, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least 3/4 of a full-sized baked product.
*E411006 Shortened Cake - NOT FROM A CAKE MIX! Must exhibit at least 3/4 of the cake. 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 white based frostings allowed).
COOKING 401
Any bread item prepared or baked using a bread machine should be entered under the Cooking 201. 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. See directions at beginning of the Foods Section.
Purple, $4.00; Blue, $3.50; Red, $3.00; White, $2.50
*Cooking 401 Double Crust Pie Class information can be found in the Pies section on the following page.
*E412002 Family Food Traditions - any recipe, at least 3/4 of baked product or four muffins or 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 came from. Sourdough is acceptable in this class.
*E412003 Ethnic Food Exhibit - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate. May be baked 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 class.
*E412004 Candy - 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 no cook; dipped, molded, made in the microwave or other methods of candy preparation. Recipe must be included.
*E412005 Foam Cake - 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 white based frostings allowed).
*E412006 Specialty Pastry - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate. May be baked in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, 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.
See directions at beginning of Foods section.
Purple, $4; Blue, $3.50; Red, $3; White, $2.50
E413001 Homemade or Decorated Tablecloth/Placemats — with a 3-inch by 5-inch index card explaining what occasion it would be used for.
E413002 Occasion Menu
E413003 Centerpiece — On a 3-inch by 5-inch card, explain how the centerpiece will be used.
E413004 Three different garnishes — Arranged on a large plate. On a 3-inch by 5-inch card, explain how each garnish was made and how it will be used.
E413005 Three different napkin folds — Arranged on an 11-inch by 14-inch sheet of cardboard. On a 3-inch by 5-inch card, explain how to fold each napkin and when to use the fold.
E413006 Six different garnishes — Must be different from those in the project manual.
E413007 Six different napkin folds — Must be different from those in the project manual.
E413008 Collection of Six Garnishes and Six Napkin Folds — Must be different from those in the project manual. Can be on recipe cards, recipe book pages, scrapbook, etc.
Purple, $2; Blue, $1.50; Red, $1; White, $0.50
E413009 Poster (14 inches by 22 inches) relating what was learned from the project.
E413010 You Be The Teacher — Share with others what you learned in this project.
Can only exhibit in one level in Pies. Include both the pie crust and the pie filling recipes. See directions at beginning of the Foods section.
All pies should be freshly baked. Do not bring hot pies to be judged. Pies or tarts MUST be baked in disposable pans. If not in disposable pan the pie or tarts will be dropped one ribbon placing. Pies are to be covered in a large Ziploc bag. Advanced pie bakers need to enroll in Cooking 401.
Purple, $4; Blue, $3.50; Red, $3; White, $2.50
E415001 Baked single pie crust (homemade, any recipe) — No filling allowed.
E415006 Four baked tarts with fruit filling — Crust and fruit filling must be homemade (any recipe).
Purple, $2; Blue, $1.50; Red, $1; White, $0.50
E415007 Recipe file for pies — Ten to 12 recipes 4-H’er has tried.
E415008 You Be The Teacher — Share with others what you learned in this project.
E415009 Poster (14 inches by 22 inches) on learning experience from this project.
Beginner Pie Bakers (1-2 years in the project)
E415002 Baked Double Crust Fruit Pie — Crust and filling must be homemade; Filling must be made with fresh fruit, canned fruit or frozen fruit (any recipe). No crumb crust allowed. Canned pie filling is not allowed.
Intermediate Pie Bakers (3-4 total years in the project)
E415004 Baked Double Crust Fruit Pie — Crust and filling must be homemade; Filling must be made with fresh fruit, canned fruit or frozen fruit (any recipe). No crumb crust allowed. Canned pie filling is not allowed. (any recipe).
E415005 Baked Double Crust Fruit Pie — Crust and filling must be homemade; Filling must be made with canned or frozen fruit (any recipe). No crumb crust allowed. After 4 years in this project, advanced pie bakers enter in Cooking 401 class *E412001 (Advanced) Double crust fruit pie
Cooking 401 Pie (4+ years in project)
*E412001 Double Crust Fruit Pie - 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-inch or 9-inch disposable pie pan is recommended. For auction pies, no crumb crust allowed; needs to be a pastry crust.
The majority of the frosting should be homemade, not store bought. Fondant may be purchased. Only edible items can be used to decorate the cakes, with the exception of cake dowels and toothpicks are allowed to be used to assist in decorating with fondant and frosting. Include cake frosting recipe. Disposable cake boards need to be sturdy enough to hold the cake securely and just large enough to accommodate the exhibit label. Decorated cakes do not need to be covered in plastic wrap for judging but should be transported in a sturdy box or container to avoid damage. Cakes should be placed on a disposable board or foil wrapped wooden board or will be lowered one ribbon placing. Cakes need to be removed from containers prior to judging. Cakes in this division need to be made from a homemade recipe or cake mix by the 4-H member. The cake recipe is not required. See additional directions at beginning of Foods and Nutrition Division. Cakes will be donated to the Cake Walk.
Limit exhibits to products which hold up well. Items that require refrigeration will not be accepted, judged or displayed. Food products must be unquestionably safe to eat when they are entered, whether tasted or not. Glazes, frostings, and other sugar-based toppings are also considered safe due to the high sugar content. Uncooked fruit is not allowed in an exhibit due to spoilage (i.e. fresh fruit tart). All fruit must be cooked. Cream cheese toppings may result in unsafe food product by the time the item is judged due to unpredictable heat / weather conditions and will be disqualified. Improperly canned or potentially hazardous food items will be disqualified. The following food ingredients are considered unsafe for fair exhibits and will be disqualified: egg or cream cheese fillings and cream cheese frostings, and uncooked fruit toppings.
This recipe is recommended for cake decorating.
This is a tested recipe. It is recommended to use a recipe that is over 65% sugar when using buttercream for food safety.
2 cups unsalted butter
8 cups powdered sugar
½ teaspoon salt
¼ cup heavy cream
2 teaspoons vanilla extract
Purple, $4; Blue, $3; Red, $2; White, $1.50
Ages 8 to 11
E417001 Decorated cake baked in a form pan
Ages 12 to 18
E417004 Decorated cake baked in a form pan
E417007 Tiered Decorated Cake (will not be sold at cake walk unless 4-H member desires it to be)
Purple, $2.50; Blue, $2; Red, $1.50; White, $1
Ages 8 to 11
E417008 Eight Inches of a Border Design on a cardboard measuring 2 inches by 12 inches.
E417009 Six Frosting Samples — of a star or drop flower design on a cardboard measuring 3 inches by 6 inches.
E417010 Three frosting samples of roses. Do not need to include leaves.
Ages 12 to 18.
E417011 Eight inches of a border design on a cardboard measuring 2 inches by 12 inches.
E417012 Six frosting samples of a flower on a cardboard measuring 3 inches by 6 inches.
E417013 Six fondant samples of a flower on a cardboard measuring 3 inches by 6 inches.
E417014 Three frosting samples of roses WITH leaves.
E417015 Three fondant samples of roses WITH leaves.
E417016 Sugar mold display (eggs, bells, etc.)
Purple, $3, Blue $2.50, Red $2, White $1.50
Ages 8 to 11
E417017 Decorated Cupcakes displaying 4 cupcakes on one plate using the same decorating style.
Ages 12 to 18
E417018 Decorated Cupcake Sculpture using more than 4 cupcakes.
All ages
E417019 Decorated Cookies displaying 4 cookies on one plate using the same decorating style.
BUFFALO COUNTY CAKE WALK
Thursday, July 23 at 1:00 p.m., Extension Building Room A
PURPOSE: To auction decorated cakes after they have been judged so they may be enjoyed and eaten before spoilage or damage has occurred.
GUIDELINES:
Only decorated cakes/cupcakes qualify for the Cake Walk. All decorated cakes except the Champion Decorated cakes will be donated to the Cake Walk. Champion decorated cakes will be auctioned in the Pie/Cake Auction. A decorated cake with more than two tiers that is not a Champion Decorated Cake may be exempt from the Cake Walk and taken home after judging by the exhibitor. Photos will be taken of all decorated cakes to be on display during fair week.
BUFFALO COUNTY FAIR PIE AND CAKE AUCTION
Thursday, July 23 at 5:30 p.m., Fairgrounds Exhibit Building
PURPOSE: The supporters of the Pie and Cake Auction are committed to providing or supporting 4-H learning experiences in all areas of the Buffalo County 4-H program. The auction will also provide public awareness of the Buffalo County 4-H program and offer participating 4-H members an opportunity to complete their 4-H projects.
GUIDELINES: The 4-H member must be enrolled in “Pies”, “Cooking 401” and/or “Decorated Cakes” project area and must have met all entry deadlines. The top two junior and top two senior decorated cakes and all pies in classes E415002, E415004 and E415005 in the “Pies” project and in class E412001 in the “Cooking 401” project are eligible for the auction. Only one item may be auctioned by the 4-H member. In addition, the pie or cake must be sold by the 4-H owner who entered it. If the 4-H member is not present for the auction, they are not eligible to participate. Pies earning white ribbons will be deemed unsafe to eat and are not eligible for the auction.
Sixty percent of the money raised by the sale per pie or cake will go to the 4-H member and the other forty percent will go to the 4-H Council Scholarship Fund and 4-H FCS Programs.
- Processing Methods: Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jam, preserves and marmalades, fruit, tomatoes, and pickled products must be processed in a boiling water bath. Tomatoes may be processed in 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 unsealed 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: Exhibits will be judged according to score sheets available at your local Extension office or the State Fairbook at https://4hfairbook.unl.edu/fairbookview.php/rules. 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. Check with your local extension office or this site https://food.unl.edu/elevation-and-food-preservation/ for your county's 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, and may be handwritten, photocopied or typed. Commercially prepared seasoning mixes are not allowed. Current USDA guidelines for food preservation methods MUST be followed. Suggested sources of recipes include:
- 4-H Food Preservation Manuals (Freezing, Drying, Boiling Water Bath Canning, Pressure Canning)
- USDA Guide to Home Canning https://nchfp.uga.edu/
- Nebraska Extension's Food Website https://food.unl.edu/food-preservation or Extension publications from other states
- Ball Blue Book (most recent publication)
7. 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 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)
All food preservation exhibits must be made since September of the previous year. Include all supporting information. See directions at beginning of this division.
*Denotes State Fair Entry
Purple, $4; Blue, $3.50; Red, $3; White, $2.50
UNIT 1 FREEZING
*E406001 Baked Items with Frozen Produce - any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate. May be baked 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.
UNIT 2 DRYING
*E407001 Dried Fruits - Exhibit three different examples of three different dried fruits. Place each dried fruit food (6-10 pieces of fruit, minimum 1/4 cup) in separate self-sealing bags. Use a rubber band or "twisty" to keep exhibit together.
*E407002 Fruit Leather - Exhibit three different examples of three different fruit leathers. Place a three-four-inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
*E407003 Vegetable Leather - Exhibit three different examples of three different vegetable or vegetable/fruit leather combo. Place a three-four-inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
*E407004 Dried Vegetables - 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 rubber band or "twisty" to keep exhibit together.
*E407005 Dried Herbs - 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 rubber band or "twisty" to keep exhibit together.
*E407006 Baked Items Made With Dried Produce/Herbs - Any recipe, at least 3/4 of baked product or four muffins or 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.
UNIT 3 BOILING WATER CANNING
*E408001 1 Jar Fruit Exhibit - Exhibit one jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.
*E408002 3 Jar Fruit Exhibit - 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 the boiling water bath according to current USDA recommendations.
*E408003 1 Jar Tomato Exhibit - Exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.
*E408004 3 Jar Tomato Exhibit - Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a boiling water bath according to current USDA recommendations.
*E408005 1 Jar Pickled Exhibit - One jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations.
*E408006 3 Jar Pickled Exhibit - Exhibit three jars of different kinds of canned pickled and/or fermented products. Entry must be processed in a boiling water bath according to current USDA recommendations.
*E408007 1 Jar Jelled Exhibit - Exhibit one jar of a jam, jelly, fruit butter or marmalade. Entry must be processed in the boiling water bath according to current USDA recommendations.
*E408008 3 Jar Jelled Exhibit - Exhibit three different kinds of jelled products. Entry may be made up of either pints or half pints. Entry must be processed in a boiling water bath according to current USDA recommendations.
UNIT 4 PRESSURE CANNING
*E414001 1 Jar Vegetable or Meat Exhibit - Exhibit one jar of a canned vegetable or meat. Include only vegetables or meats canned in a pressure canner according to current USDA recommendations.
*E414002 3 Jar Vegetable Exhibit - Exhibit three jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.
*E414003 3 Jar Meat Exhibit - Exhibit three jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations.
*E414004 Quick Dinner - 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
*E414005 1 Jar Tomato Exhibit - Exhibit one jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations.
*E414006 3 Jar Tomato Exhibit - 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.