E: Foods & Nutrition, and Food Preservation

Content

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'ers to progress over numerous years. In addition, 4-H'ers will learn different types of cooking methods to improve their knowledge of cuisine. 

 

Refer to General Rules for Ribbon Premium information.

 

Resources:

Scoresheets, forms, labels and additional resources can be found at https://go.unl.edu/ne4hfood-nutrition . 

A list of 4-H projects and links to 4-H curriculum resources can be found at https://4h.unl.edu/resources/projects.

 

Rules:

  1. GENERAL: Members may exhibit only in the project area in which they are enrolled.

     

  2. ENTRIES PER INDIVIDUAL: Each 4-H’er is limited to a total of four (4) exhibits in the Foods and Nutrition Section and four (4) exhibits in the Food Preservation Section. No more than four (4) exhibits are allowed in each section. 

     

  3. SUPPORTING INFORMATION:  **EACH FOOD 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.

     

  4. 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.

     

  5. FOOD PRESENTATION: Food Exhibits should be entered using a disposable pan or plate and covered by a plastic self-sealing bag. The Fair Board and Extension Office is not responsible for non-disposable containers, lost bread boards, China, or glassware.

 

  1. INGREDIENTS: Any ingredient that the 4-H’er 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.

 

  1. 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.

 

  1. PLEASE THINK FOOD SAFETY! Exhibits are on display for several days. 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. 

    Safe: 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 and cheese mixed into baked goods are considered safe.

Unsafe: The following food ingredients are considered unsafe for fair exhibits and will be 

disqualified: Cream cheese fillings and cream cheese frostings; any meat item including meat jerky, imitation meat bits (bacon bits, pepperoni, etc); melted cheese toppings, and uncooked fruit or vegetable toppings (i.e., fresh fruit tart). These food items may result in an unsafe food product by the time the item is judged due to unpredictable heat and/or weather conditions. 

 

  1. 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.

 

 

GENERAL FOOD & NUTRITION

 

E 350 001 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.)

 

E 350 002 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.

 

E 350 003 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.

 

E 350 004 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.


 

FLOP EDUCATIONAL EXPERIENCE

County Only (*Not Eligible for State Fair)

   Oh No!  What did I do? This exhibit is a food item that the 4-Her had planned to take to the fair but did not turn out. The judge will talk with the 4-Her about what the 4-Her may have done wrong and how to correct the mistake. This class does NOT have a premium and will not be displayed. The purpose is for education only. Each 4-H member is limited to one entry.

(No need to pre-enter)

 

 

CAKE DECORATING

County Project  (*Not Eligible for State Fair)

  4-H member may exhibit one entry per class in unit enrolled in. All decorating exhibits will remain in place until the official exhibit release time. Use a disposable cardboard which can be covered with paper, plastic doilies, ruffles or foil. Bring a color picture to the fair of your finished exhibit for display. 

 

UNIT I

*E 901 901 One- or two-layer decorated cake (or plastic base) without use of tips with edible decorations.

 

*E 901 902 One- or two-layer decorated cake (or plastic base) using two decorating tips.

 

*E 901 903 Novelty cake (using character or shaped pans and star tips)

 

*E 901 904 Four decorated cupcakes on a plate.

 

*E 901 905 Four decorated cookies on a plant. 

 

Unit II, III, IV

*E 901 906 One- or two-layer, decorated cake (or plastic base) showing the use of three or more tips (rose tip must be one)

 

*E 901 907 Tiered cake using unlimited tips Sugar molding may be used.

 

COOKING 101 (Junior Ages 8-10)

(*Not Eligible for State Fair)

*E 401 901 COOKIES (any recipe, 4 on a paper plate)

 

*E 401 902 MUFFINS (any recipes 4 on a paper plate)

 

*E 401 903 NO BAKE COOKIE (any recipe, 4 on a paper plate)

 

*E 401 904 CEREAL BAR COOKIE (any cereal based recipe made in pan and cut into bars or squares for serving – 4 on a paper plate)

 

*E 401 905GRANOLA BAR (any recipe, 4 on a paper plate)

 

*E 401 906 BROWNIES (any recipe, 4 on a paper plate)

 

*E 401 907 SNACK MIX (any recipe, at least 1 cup in self-sealing plastic bag)

 

COOKING 201 (Intermediate Ages 11-13)

Additional Rules for Cooking 201-401 (Use of bread machine)

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.

 

E 410 001 LOAF QUICK BREAD - Any recipe, at least ¾ 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 ½ inches x 4 ½ inches or 9 inches x 5 inches. If mini-loaf pans are used for exhibit, two loaves must be presented for judging.

 

E 410 002 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. 

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?

 

E 410 003 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.

 

E 410 004 HEALTHY BAKED PRODUCT - Any recipe, at least 3/4 of baked product or 4 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.).

 

E 410 005 COFFEE CAKE - Any recipe or shape, non-yeast product - at least 3/4 of baked product. May be baked in a disposable pan.

 

E 410 006 BAKING WITH WHOLE GRAINS - Any recipe, at least ¾ of baked product or 4 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.)

 

E 410 007 NON-TRADITIONALBAKED 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 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 (Advanced Ages 14-18)

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.

 

E 411 001 WHITE BREAD - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.

 

E 411 002 WHOLE WHEAT OR MIXED GRAIN BREAD - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.

 

E 411 003 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.

 

E 411 004 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.

 

E 411 005 SPECIALTY BREAD - Any yeast recipe, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least ¾ of a full-sized baked product. May be baked in a disposable pan.

 

E 411 006 SHORTENED CAKE - NOT FROM A CAKE MIX! Must exhibit at least ¾ 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-whites allowed in frostings ).

 

COOKING 401 (Advanced Ages 14-18)

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.

 

E 412 001 DOUBLE CRUST FRUIT PIE - Made with homemade fruit filling. No egg pastries or cream fillings. No purchased 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.

 

E 412 002 FAMILY FOOD TRADITIONS - 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.) 

 

E 412 003 ETHNIC FOOD EXHIBIT - 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. The name of the country, culture or region should be included as part of the supporting information with the recipe, as well as some background information about the country or culture the food item is representing. (Sourdough is acceptable in this class.) 

 

E 412 004 CANDY - Any recipe, 4 pieces of candy on a paper plate or the amount of a half 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.

 

E 412 005 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-whites allowed in frostings ).

 

E 412 006 SPECIALTY PASTRY - 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 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.

 

FOOD PRESERVATION

  1. Entries Per Individual - One entry per exhibitor per class. Limit of four entries per exhibitor in Food Preservation.

     

  2. Processing Methods - Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jams, 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.

 

  1. 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. 

     

  2. Current Project - All canning must be the result of this year's 4-H project, since September 1, of the previous calendar year, and not exhibited at the previous State Fair.

 

  1. Criteria For Judging - Exhibits will be judged according to score sheets available at your local Extension office or the State Fair book: 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 for your county's altitude or this site https://food.unl.edu/canning for your county’s altitude and how that affects food processing times and pounds of pressure.

     

  2. 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.

 

  1. Recipe / Supporting Information - Recipe must be included, and may be handwritten, photocopied or typed. Commercially prepared mixes are not allowed. Current USDA guidelines for food preservation methods MUST be followed. Suggested sources of recipes include: 

 

  1. 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:
  2. Name of product
  3. Date preserved.
  4. Method of preservation (pressure canner, water bath canner, or dried)
  5. Type of pack (raw pack or hot pack)
  6. Altitude (and altitude adjustment, if needed)
  7. Processing time
  8. Number of pounds of pressure (if pressure canner used)
  9. Drying method and drying time (for dried food exhibits). 
  10. Recipe and source of recipe (if a publication, include name and date). 

 

Link to downloadable form:  https://go.unl.edu/ne4hfood-nutrition

 

UNIT 1 FREEZING 

 

E 406 001 BAKED ITEM MADE WITH FROZEN PRODUCE  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. Recipe MUST include a food item preserved by the freezing method done by the 4-H’er. Ex. 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 

 

E 407 001 DRIED FRUITS  Exhibit three (3) different examples of three (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 twist-tie to keep the bags together.

 

E 407 002 FRUIT LEATHER  Exhibit three (3) different examples of three (3) different fruit leathers. Place a 3-4 inch sample of each fruit together in separate self-sealing bags. Use a rubber band or twist-tie to keep the bags together.

 

E 407 003 VEGETABLE LEATHER  Exhibit three (3) different examples of three 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 twist-tie to keep the bags together.

 

E 407 004 DRIED VEGETABLES  Exhibit three (3) different samples of three (3) different dried vegetables. Place each food (1/4 cup of each vegetable) in a separate self-sealing bag. Use a rubber band or twist-tie to keep the bags together.

 

E 407 005 DRIED HERBS  Exhibit three (3) 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 twist-tie to keep the bags together.

 

E 407 006 BAKED ITEM MADE WITH DRIED PRODUCE/HERBS  Any recipe, at least 3/4 of baked product or 4 muffins or 4 cookies on a paper plate. May be baked in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H’er. 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 

 

E 408 001 ONE (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.

 

E 408 002 THREE (3) JAR FRUIT EXHIBIT  Exhibit three (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 the boiling water bath according to current USDA recommendations.

 

E 408 003 ONE (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.

 

E 408 004 THREE (3) JAR TOMATO EXHIBIT  Exhibit three (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.

 

E 408 005 ONE (1) JAR PICKLED EXHIBIT  One jar of a pickled and/or fermented product. Entry must be processed in the boiling water bath according to current USDA recommendations.

 

E 408 006 THREE (3) JAR PICKLED EXHIBIT  Exhibit three (3) jars of different kinds of canned pickled and/or fermented products. Entry must be processed in the boiling water bath according to current USDA recommendations.

 

E 408 007 ONE (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.

 

E 408 008 THREE (3) JAR JELLED EXHIBIT  Exhibit three (3) different kinds of jelled 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 the boiling water bath according to current USDA recommendations.

 

UNIT 4 PRESSURE CANNING

 

E 414 001 ONE (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.

 

E 414 002 THREE (3) JAR VEGETABLE EXHIBIT  Exhibit three (3) jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.

 

E 414 003 THREE (3) JAR MEAT EXHIBIT  Exhibit three (3) jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations.

 

E 414 004 QUICK DINNER  Exhibit a minimum of three (3) jars to a maximum of five (5) jars (all the same size) plus menu. Meal should include three (3) canned foods that can be prepared within an hour. List a 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.

 

E 414 005 ONE (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.

 

E 414 006 THREE (3) JAR TOMATO EXHIBIT  Exhibit three (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.