General Foods, Cooking 101-104, Food Preservation, Decorating & Recipes
The purpose of Food & Nutrition exhibits is to encourage 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. For more resources and materials in this category refer to the resource section of the State fair book at https://go.unl.edu/ne4hfood-nutrition
Rules
Limit of (1) entry per class.
1. Supporting Information: Each exhibit must include the recipe. Recipe mat be handwritten, copied, or typed. Place food on the appropriate size disposable plate or container and put in self-sealing bag. Attach entry tag and recipe at the corner of the bag. For non-food entries, please attach the entry tag to the upper right hand corner of the entry. Additional information including recipes and supplemental information should be identified with 4-H members name and county.
2. Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension Office or 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.
3. Food Projects: Exhibits should be entered using a disposable pan or plate and covered by a plastic self-sealing bag. The Fairboard is not responsible for non-disposable containers, lost bread boards, china, or glassware.
4. 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.
5. 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.
6. 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.)
7. 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.
8. Pick up time: Baked goods (except what needs to be displayed and decorated items) may be picked up after judging at the announced time. Watch for signs at entry time for more information.
Muffin liners: are optional. State Fair does not rule either way, so it will be a personal choice.
General Food
SF) E350001 Food Science Exploration (SF152) – 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 inch x 30 inch), computer-based presentation printed off with notes pages, if needed, and displayed in a binder, an exhibit display, a written report in a portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.)
SF) E350002 Foods and 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 a report to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22 inches X 30 inches), a computer-based presentation printed off with notes pages (if needed) and displayed in binder, an exhibit display, or a written report in a 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 or explore a career related to physical activity or health (personal trainer, sports coach, physical therapists, 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), a computer-based presentation printed off with notes pages, if needed, and displayed in a binder (no larger than 8.5 inches X 11 inches), an exhibit display, 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 the 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.
C) E350901 Cost Comparison Exhibit (SF132) - Exhibit must include both the food product made from scratch and the comparable purchased product (for example, homemade cinnamon rolls compared to a premade cinnamon roll purchased at the store). Supporting information needs to include the cost of the food item made compared to the commercial product and the recipe for the homemade food item.
C) E350902 County Only - Any other project or food item made.
Beginning Projects
Not eligible for State Fair
Cooking 101
C) E401901 Baked Cookies - Any recipe, 4 on a paper plate
C) E401902 Muffins - Any recipe, 4 on a paper plate
C) E401903 No-Bake Cookies -Any recipe, 4 on a paper plate
C) E401904 Cereal Bar -Any cereal based recipe made in a pan and cut into bars or squares for serving – 4 on a paper plate
C) E401905 Granola Bar-Any recipe, 4 on a paper plate
C) E401906 Brownies -Any recipe, 4 on a paper plate
C) E401907 Snack Mix -Any recipe, at least 1 cup in self-sealing plastic bag
C) E401908 Protein Snack – Any recipe, 4 balls or bars on a plate
C) E401909 County Only - Any other project or food item made from the project manual
Middle Projects
Any bread item prepared or baked using a bread machine should be entered under 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.
Cooking 201
SF) E410001 Loaf Quick Bread (SF123) – (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 the exhibit, two loaves must be presented for judging.
SF) E410002 Creative Mixes (SF142) – any recipe, at least 3/4 of baked product or 4 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 use a convenience product or mix? Why or why not?
SF) E410003 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 4 muffins/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 3/4 of baked product of 4 muffins/cookies on a paper plate or in a disposable pan. The recipe must contain whole grains as part of the ingredients. (Ex. Sourdough, whole wheat applesauce bread, 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 3/4 baked product, or 4 muffins or cookies on a paper plate or in a disposable pan. Entry must include supporting information that discusses alternative preparation method and how it compares with traditional method.
C) E410901 County Only - Any other project or food item made from the project manual.
C) E410902 County Only - Any other project or food item made from the project manual.
Advanced Projects
Any bread item prepared or baked using a bread machine should be entered under 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.
Cooking 301
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, 4 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, 4 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 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.
SF) E411006 Shortened Cake – (SF137) Must exhibit at least 3/4 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).
C) E411902 County Only - Any other project or food item made from the project manual.
C) E411903 County Only - Any other project or food item made from the project manual.
Cooking 401
Any bread item prepared or baked using a bread machine should be entered under 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.
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-inch or 9-inch disposable pie pan is recommended.
SF) E412002 Family Food Traditions (SF145) – 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. 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 3/4 of baked product or 4 muffins or 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 class.)
SF) E412004 Candy (SF147) – any recipe, 4 pieces of candy on a paper plate or 1/2 cup. No items containing cream cheese will be accepted. (Example: cream cheese mints). Candy may be cooked or no cook; dipped, molded, made in microwave or other methods of candy preparation. Recipe must be included.
SF) E412005 Foam Cake (SF148) – original recipe (no mixes) of at least 3/4 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 3/4 of baked product or 4 muffins or 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.
C) E412901 County Only – Any other project or food item made from the project manual.
C) E412902 County Only – Any other project or food item made from the project manual.
Food Preservation
Rules
1. 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 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 unsealed container disqualifies entry.
2. 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.
3. Current Project – Exhibits must have been preserved since the member’s previous year’s county fair, and not been exhibited at the previous State Fair. https://4hfairbook.unl.edu/fairbookview.php/rules
4. Criteria for Judging – Exhibits will be judged according to score sheets available at your local Extension Office or the State Fairbook. 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 for your county’s altitude and how that affects food processing times and pounds of pressure. Cedar County altitude is 1340 ft. above sea level.
For more information https://food.unl.edu/elevation-and-food-preservation/ or https://go.unl.edu/ne4hfood-nutrition
5. 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 3 self-sealing bags together.
6. Recipe/Supporting Information – Recipe must be included, 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 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/food-preservation or Extension publications from other states, or 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 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)
Unit 1 Freezing
SF) E406001 Baked Item Made with Frozen Produce (SF155) any recipe, at least 3/4 of baked product or 4 muffins or 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.
C) E406901 County Only – Any other item made in the Food Preservation project.
Unit 2 – Drying
SF) E407001 Dried Fruits (SF154) – exhibit 3 different examples of 3 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 the bags together.
SF) E407002 Fruit Leather (SF154) – exhibit 3 different examples of 3 different fruit leathers. Place a 3- 4 inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together.
SF) E407003 Vegetable Leather (SF154) – exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3- 4 inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together.
SF) E407004 Dried Vegetables (SF149) – exhibit 3 different samples of 3 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 the bags together.
SF) E407005 Dried Herbs (SF149) – exhibit 3 different samples of 3 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 the bags together.
SF) E407006 Baked Item Made with Dried Produce/Herbs (SF156) – any recipe, at least 3/4 of baked product or 4 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.
C) E407902 County Only - Any other item made in the Food Preservation project.
Unit 3 – Boiling Water Canning
SF) E408001 1 Jar Fruit Exhibit (SF150) – exhibit one jar of canned fruit. Entry must be processed in a boiling water bath according to current USDA recommendations.
SF) E408002 3 Jar Fruit Exhibit (SF150) – exhibit 3 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) – exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.
SF) E408004 3 Jar Tomato Exhibit (SF150) – exhibit 3 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.
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 Pickle Exhibit (SF150) – 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.
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 3 different kinds of jellied 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.
C) E408903 County Only - Any other item made in the Food Preservation project.
Unit 4 – Pressure Canning
SF) E414001 1 Jar Vegetable or Meat Exhibit (SF150) – exhibit one jar of a canned vegetable or meat. Include only vegetables or meats canned in a pressure canner according to USDA recommendations.
SF) E414002 3 Jar Vegetable Exhibit (SF150) – exhibit 3 jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to USDA recommendations.
SF) E414003 3 Jar Meat Exhibit (SF150) – exhibit 3 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 3 jars to a maximum of 5 jars (all the same size) plus menu. Meal should include 3 canned foods that can be prepared within an hour. List complete menu on a 3 inch x 5 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) – exhibit one jar of a canned tomato product. Entry must be processed in a pressure canner. According to current USDA recommendations.
SF) E414006 3 Jar Tomato Exhibit (SF150) – exhibit 3 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.
C) E414905 County Only - Any other item made in the Food Preservation project.
Cake Decorating
1. Limit of 1 entry per class per exhibitor.
2. Cake will NOT be tasted by the judge. Youth may decorate a Styrofoam cake.
C) E482901 One layer cake – decorated with techniques learned in the beginning cake decorating. It must be decorated with frosting only-no artificial decorations may be used. The cake will be judged on neatness, creativity and techniques used. Formed pans may be used.
C) E482902 Three page folder – A folder containing descriptions and photos of 3 cakes you have decorated during the current year. One cake description and photograph per page.
C) E482903 Unit 3 – Display Board – Use an 8 ½” x 11” corrugated cardboard covered with freezer paper (coated side up) or foil. Display skills learned in the project by making examples of:
A. lettering (minimum of 2 different letter)
B. stars (minimum of 2 different, using star tip)
C. leaves (minimum of 1 leaf)
D. borders (minimum of 2 different-using star and one other tip)
E. flowers (minimum of 2 different kinds)
C) E482904 Non-Frosting Decorated cake - A one layer cake decorated with any means of artificial decorations or candy.
Decorated Cookies and Cupcakes
C) E482910 Decorated Cookie – plate of 4. Cookies may be home baked or purchased. Each will be decorated by the 4-H member.
C) E482911 Decorated Cupcakes – plate of 4. Cupcakes may be home baked or purchased. Each will be decorated by the 4-H member.
Food From Your Kitchen
C) E482912 Food Gift – Prepare and package a food gift (for human consumption) creatively. The food item must be made by the 4-Her. Example: yeast product in a basket, cookies in a decorative tin, canned goods in jars with counted cross stitch lid, etc.
C) E482913 Food Gift 2nd – Exhibit # 2 – must be different than the first gift
Food Flop
C) E482917 Food Flop – One food item illustrating food preparation problems. Flop may be the result of intentional or accidental mistakes. On a half sheet of 8 ½” x 11” paper explain the preparation problem(s) experience and how it could be overcome. The explanation card will be the basis for judging the exhibit.
Recipe Collection
All recipes must have been tried by the 4-H member and must be the 4-H members handwriting or be computer written. A recipe file, box or notebook binder can be used to exhibit recipes. Correct recipe format needs to be followed. Recipes need to have year (2025) in the upper right hand corner on the recipe card. Advanced members are encouraged to enter their Recipe Collection in the Generals Foods project (E350004 which is State Fair eligible).
C) E482914 Beginning 8-9 years old (5 - 15 recipes)
C) E482915 Intermediate 10–11 years old (10 – 20 recipes)
C) E482916 Advanced 12 & older (15 – 20 recipe)
Favorite Foods Revue
Rules
1. No official 4-H attire is required. See newsletter or website for pre-registration date.
2. The Favorite Foods Revue combines food preparation, menu planning and table setting skills. 4-H’ers participating in this contest need to plan a menu suitable for an indoor or outdoor meal. One food the 4-H’er prepared should be brought along to the Revue with the selected 1) table service, 2) centerpiece, 3) menu card, 4) recipe card and 5) card table. The recipe for the food products does not have to come from a 4-H manual. Use the correct form for writing the menu card. Ask for EC 9-43-77 “Writing a Menu”.
3. The prepared food should be comparable in skill difficulty to the age and experience of the exhibitor.
4. The 4-H’er may want to choose to center his/her display around a special occasion, a holiday, a picnic, etc. Disposable place settings can also be used. The 4-H Food Revue will be judged by the interview method. 4-H members will not make a presentation in front of other participants. Rather, they will visit individually with the judge. 4-H members should be knowledgeable about their food product; its preparation, nutritional value, cost, etc.; as well as, their menu, table service and planned occasion for serving. Participants should dress appropriately for the contest.
5. If desired, 4-H members may want to make additional copies of their recipe to share with the audience and other participants.
C) E170900 Clover Kids Division (5-7 years) Participation only
C) E170901 Junior Division (8 to 11 years)
C) E170902 Intermediate Division (12 to 13 years)
C) E170903 Senior Division (14 years and older)
Public Sample Line - If your recipe lends itself to be shared, we encourage you to participate in the Public Sample Line following the contest. Contestants bring sample sized portions of their exhibit to try, submit an electronic version of their recipe to be distributed, and must be present to share and answer questions about their exhibit. Please think about how you will serve your samples. Copies of you recipe, small plates and napkins will be provided for those tasting!