Content
NUTRITION, FOODS, & FOOD PRESERVATION
RULES
- GENERAL - Members may exhibit only in the projects in which enrolled. It is suggested that baked products chosen for State Fair competition be baked fresh for the State Fair if time allows. Premier 4-H Science Award is available in this area at Nebraska State Fair.
- LABELS FOR ALL FOOD PRODUCTS - Each exhibit must include the recipe. Recipe may be handwritten, photocopied, or typed. Place food on the appropriately sized 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. GENERAL LABELING INFORMATION, including recipes and supplemental information should be identified with 4-H’ers name and county.
- CRITERIA FOR JUDGING - Exhibits will be judged according to score sheets available at the Extension office. Incomplete exhibits will be lowered a ribbon class. (Make sure to follow all entry instructions required for your exhibit.) Commercially prepared mixes are ONLY allowed in Cooking 201 Creative Mix Class. Prepared baking mixes, biscuit mixes, commercially prepared seasoning mixes for food preservation, or other pre-made mixes entered in other categories will be lowered a ribbon placing.
- ENTER FOOD PROJECTS in disposable materials, i.e., paper plate or plastic self-sealing bag. Ingredients that the 4-H member cannot legally purchase (such as beer, whiskey, rum, etc.) may not be used in any recipe or Foods exhibit. Exhibits that include alcohol in the recipe will be disqualified.
- Ingredients: Any ingredient 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.
- 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 toppings (i.e., fresh fruit tart).
- ONLY ONE ENTRY PER CLASS: for each 4-H’er at County and State Fair. If exhibiting at the State Fair, limit of three entries per exhibitor in Foods and Nutrition.
FOODS & NUTRITION
4-H Cooking curriculum can be found here: https://shop4-h.org/search?type=product&options[prefix]=last&q=healthy%20food%20curriculum
AWARDS:
Purple - $2.00 Blue -$1.75
Red - $1.50 White - $1.25
CLASSES
E350001 Food Science Explorations - Open to any 4-H’er enrolled in a Foods and Nutrition project. 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” x 30”), 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.
E350002 Foods, and Nutrition Poster, Scrapbook, or Photo Display - Open to any 4-H’er enrolled in a Foods and Nutrition project, involving a nutrition or food preparation technique or explore a career related to the food industry (Caterer, restaurant owner, food scientist, dietician, etc.). This might contain pictures, captions, and/or reports. Exhibit may be a poster or foam core board (not to exceed 22” x 30”), 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.
E350003 Physical Activity and Health Poster, Scrapbook, or Photo Display - Open to any 4-H’er enrolled in a Foods and Nutrition project, involving 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 reports to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22” x 30”), 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.
E350004 Cooking Basics Recipe Collection - 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’er is in the project, with year clearly marked on recipes. Display in a recipe file or binder. Be sure to include the number of servings or yield of each recipe. This may be a continued recipe file project from the previously used 4-H curriculum before 2018. Exhibits that include recipes with alcohol (wine, beer, rum, etc.) will be disqualified.