Enter food exhibits in disposable materials, i.e., paper plate and plastic self-sealing bag. Each exhibit must include the recipe. Recipe may be handwritten, photocopied or typed. Label all information pieces with exhibitor’s name and county. Make sure to follow all entry instructions required for your exhibit. Incomplete exhibits will be lowered a ribbon placing. Commercially prepared mixes are allowed for decorated cakes and Cooking 201 Creative Mixes (Class 2) exhibits ONLY. Frozen bread dough, cake mix, biscuit mix, biscuits in a can, or other pre-made mixes entered in other categories will be lowered a ribbon placing. Any ingredients that the 4-H member uses must be able to be purchased by the 4-H’er. 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. Any bread item prepared or baked using a bread machine should be entered in Class E410007. All exhibits made in Cooking 301 or Cooking 401 must have been prepared without the assistance of a bread machine for mixing, raising or baking of the food item. Scoresheets, forms, contest study materials, and additional resources can be found at https://go.unl.edu/ne4hfood-nutrition.
Exhibits are on display for several days. Please think FOOD SAFETY! Items that require refrigeration will not be accepted. Food products must be unquestionably safe to eat when they are entered, whether tasted or not. Glazes, frostings, and other sugar-based toppings are considered safe due to the high sugar content. Egg glazes on yeast products BEFORE baking are allowed. Eggs incorporated into baked goods or crusts are considered safe. The following 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 exhibits (cheese mixed into baked goods is considered safe and will be accepted); and uncooked fruit toppings (i.e., fresh fruit tart).
Division 350: General
E350001 Food Science Exploration 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”x30”), 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 Food and Nutrition Poster, Scrapbook, or Photo Display involving a nutrition or food preparation technique or career related to the food industry. 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”x30”), 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 involving a physical activity or career related to physical activity or health. 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”x30”), computer-based presentation printed off with notes pages, if needed, and displayed in a binder designed to hold 8.5”x11” sheets, an exhibit display, a written report in portfolio. Consider neatness and creativity.
E350004 Cooking Basics Recipe File 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, with year clearly marked on recipes. Display in recipe file or in a binder designed to hold 8.5”x11” sheets. Be sure to include the number of servings or yield of each recipe. Exhibits that include recipes with alcohol will be disqualified.
Division 400: Cake Decorating
The purpose of this exhibit is to develop cake decorating skills. Open to members enrolled in foods project(s). One other food exhibit (classes E350001 to E414006) plus one other non-food, non-livestock exhibit must be entered at the exhibit hall at the fair in order to sell a decorated cake. Cakes may be flat, cut up or layer types. Do not use paper towels between the layers; use plastic or cardboard made for that purpose. The cake must be baked and decorated by the 4-H’er. Cakes should be fresh and baked no more than two days before the fair to ensure a quality product. Cakes may be sampled to check for doneness, freshness and taste. Cake mixes may be used; recipe is not required. Cakes must be safe for human consumption and all decorations must be edible. Non-edible supports (such as dowel rods between layers) may be used to provide structure. Cake should be on sturdy board, box or container no larger than 18" x 18" and the 4-H member must be able to carry their cake in the auction.
Cakes will be divided into one, two or three divisions based on the member’s age on January 1 of the current year. Number of divisions may be determined by number of exhibits.
2 Divisions 3 Divisions
Junior (4-H age 11 and under) Junior (4-H age 8 to 10)
Senior (4-H age 12 and over) Intermediate (4-H age 11 to 13)
Senior (4-H age 14 and over)
*E400001 Decorated Cake
Division 401: Cooking 101
*E401001 Cookies (any recipe, 4 on a paper plate)
*E401002 Muffins (any recipe, 4 on a paper plate)
*E401003 No Bake Cookie (any recipe, 4 on a paper plate)
*E401004 Cereal Bar Cookie (any cereal-based recipe made in pan and cut into bars or squares for serving, 4 on a paper plate)
*E401005 Granola Bar (any recipe, 4 on a paper plate)
*E401006 Brownies (any recipe, 4 on a paper plate)
*E401007 Snack Mix (any recipe, at least 1 cup in self-sealing plastic bag)
Division 410: Cooking 201
E410001 Loaf Quick Bread any recipe, at least ¾ of a standard loaf or two mini loaves 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 8½”x4½” or 9”x5”. If mini-loaf pans are used, two loaves must be presented for judging.
E410002 Creative Mixes any recipe, at least ¾ 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 quick bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from readymade bread dough, monkey bread from biscuit dough, streusel coffee cake from a cake mix, etc. 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 any recipe, four on a small paper plate. This may be any type of biscuit or scone: rolled or dropped, but it must be a non-yeast product baked from scratch.
E410004 Healthy Baked Product 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.).
E410005 Coffeecake any recipe or shape, non-yeast product -at least ¾ of baked product on a paper plate or in a disposable pan. In addition to the recipe, must include menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201.
E410006 Baking with Whole Grains any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. 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 ¾ baked product, or 4 muffins or 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 traditional method.
Division 411: Cooking 301
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.
E411001 White Bread any yeast recipe, at least ¾ of a standard loaf displayed on a paper plate.
E411002 Whole Wheat or Mixed Grain Bread any yeast recipe, at least ¾ of a standard loaf displayed on a paper plate.
E411003 Specialty Rolls 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.
E411004 Dinner Rolls any yeast recipe, 4 rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
E411005 Specialty Bread any recipe made with yeast, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least ¾ of a full-sized baked product.
E411006 Shortened Cake 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 white based frostings allowed).
Division 412: Cooking 401
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.
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- or 9-inch disposable pie pan is recommended.
E412002 Family Food Traditions any recipe, at least ¾ of baked product or 4 muffins or cookies on a paper plate or 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.
E412003 Ethnic Food Exhibit any recipe, at least ¾ 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.
E412004 Candy any recipe, 4 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), at least ¾ of the cake. Foam cakes 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 nonperishable frosting (no cream cheese or egg white based frostings allowed).
E412006 Specialty Pastry any recipe, at least ¾ 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 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.