DEPARTMENT E - FOODS
Cooking 101, Cake Decorating, Recipe Collection - Premium Schedule A
Cooking 201, Cooking 301, Cooking 401
Food Preservation, General Foods -
Premium Schedule B
*Denotes that entries are eligible for State Fair, after earning that privilege at the Dakota - Thurston Fair.
►ALL STATIC EXHIBITS MUST HAVE RECEIVED A PURPLE RIBBON AT THE COUNTY FAIR TO ADVANCE TO THE STATE FAIR.
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. For more resources and materials in this category refer to the resource section.
Entries per Individual—One entry per exhibitor per class. The quotas, or number of exhibits allowed per department, for the Nebraska State Fair is determined by each county’s annual 4-H enrollment. County staff will be provided with department quotas following the June 15 enrollment deadline.
Scoresheets, forms, contest study materials, and additional resources can be found at https://go.unl.edu/ne4hfood-nutrition.
GENERAL Members may exhibit only in the project in which enrolled.
LABELING INFORMATION -
SUPPORTING INFORMATION: - Each exhibit must include the recipe. Recipe may be handwritten, copied or typed. Place the food on the appropriately sized disposable plate. Put exhibit in a self –sealing bag. Attach entry tag and recipe at the corner of the bag on the outside. For non-food entries, please attach the entry tag to the upper right hand corner of the exhibit. Additional information including and supplemental information should be labeled with 4-H members name and county.
FOOD PROJECTS: Exhibits should be entered using a disposable pan or plate and covered by a plastic self-sealing bag. The Fair Board is not responsible for lost bread boards, china or glassware.
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.
INDGREDIENTS: Any Ingredients 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 in the recipe 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 f401 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, ore baking of the food item.
GENERAL FOODS & NUTRITION
Department E - Section 350
*1 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 inches x 30 inches), 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.)
*2 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 dietitian, etc.). This might contain pictures, captions, and/or a report to highlight the concept. Exhibit may be a poster or a 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, an exhibit display, or a written report in a portfolio or notebook. Consider neatness and creativity.
*3 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 a 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, or a written report in a portfolio. Consider neatness and creativity.
*4 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.
COOKING 101
Department E - Section 401
901. Cookies (any recipe) - Four on a paper plate.
902. Muffins (any recipe) - Four on a paper plate.
903. No Bake Cookies - (any recipe) Four on a paper plate.
904. Cereal Bar Cookie - (any recipe) Four on a paper plate.
905. Granola Bar - (any recipe) Four on a paper plate.
906. Brownies - (any recipe) Four on a paper plate.
907. Snack Mix - (any recipe) at least 1 cup in a self-sealing bag.
COOKING 201
Department E - Section 410
*1. 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.
*2. Creative Mixes - any recipe, at least 3/4 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.)
Supplement 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?
*3. Biscuits or Scones - Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone - rolled, dropped. Any recipe may be used, but it must a non-yeast product baked from scratch.
*4. Healthy Baked Product - Any recipe, at least 3/4 of baked product or four 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.)
*5. Coffee Cake - Any recipe or shape, non-yeast product - at least 3/4 of baked product on a paper plate or in a disposable pan.
*6 Baking with Whole Grains - Any recipe, at least 3/4 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.)
*7 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 oven, baked item made in microwave, etc. ) Entry must be at least 3/4 baked product, or four 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 the traditional method.
COOKING 301
Department E - Section 411
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 project must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
*1. White Bread (any yeast recipe) - At least 3/4 of a standard loaf displayed on a paper plate.
*2. Whole Wheat or Mixed Grain Bread (any yeast recipe) - At least 3/4 of a standard loaf displayed on a paper plate.
*3. 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.
*4. 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.
*5. 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.
*6. Shortened Cake - 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 I the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg whites allowed in frostings).
COOKING 401
Department E - Section 412
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.
*1. Double Crust Fruit Pie - Made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or pre- made pie crusts. May be a double crust, crumb or lattice topping. Using an 8 inch or 9- inch disposable pie pan is recommended.
*2. 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 originated. (Sourdough is acceptable in this class.)
*3. Ethnic Food Exhibit - Any recipe, at least 3/4 of baked product or four 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.)
*4 Candy - Any recipe, four 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 the microwave or other methods of candy preparation. Recipe must be included.
*5. Foam Cake - 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).
*6. Specialty Pastry any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or in a disposable pan. Baked items such as - pie tarts, puff pastry, Phyllo doughs, scones, 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.
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.