Food & Nutrition

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 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 at the bottom of the page.

Area Rules – Food & Nutrition

Supporting Information: Each exhibit must include the recipe. Recipe may be handwritten, photocopied or typed. Place food on the appropriately sized 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 member’s name and county.
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 ke 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.
Food Projects: Exhibits should be entered using a disposable pan or plate and covered by a plastic, self-sealing bag. The State Fair is not responsible for non-disposable containers, lost bread boards, China, or glassware.
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)

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.

Department E – Division 401 – Cooking 101
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	401	All Classes	1	$6	$4	$2	$1
E	401	900	Granola Bar or Snack – Two bars on a plate, at least 1/2 cup of snack product in a zip lock bag.
E	401	901	Brownies – Four unfrosted brownies made from scratch on a plate.
E	401	902	No Bake Cookie – Four on a plate
E	401	903	Cereal Bar Cookie – Any cereal based recipe made in pan and cut into bars or squares for serving.
E	401	904	Snack Mix – any recipe, at least 1 cup in self-sealing plastic bag
E	401	905	Cookies – Four on a plate
E	401	906	Muffins – Four on a plate
E	401	907-909	Other Item Made in this Project

Department E – Division 410 – Cooking 201
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	410	All Classes	1	$6	$4	$2	$1
E	410	001	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 8.5inches 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.
E	410	002	Creative Mixes (SF142) - 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 (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.
E	410	004	Healthy Baked Product (SF124) - any recipe, at least 3/4 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.).
E	410	005	Coffee Cake (SF129) - any recipe or shape, non-yeast product - at least 3/4 of baked product on a paper plate or in a disposable pan. In addition to the recipe, for this class, 4-H member must include menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201.
E	410	006	Baking with Whole Grains (SF134) - 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.)
E	410	007	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 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.

Department E – Division 411 – Cooking 301
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.
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	411	All Classes	1	$6	$4	$2	$1
E	411	001	White Bread (SF138) - 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 (SF138) -any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E	411	003	Specialty Rolls (SF138) - 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 (SF138) - 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 (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.
E	411	006	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 oregg white based frostings allowed).

Department E – Division 412 – 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.
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	412	All Classes	1	$6	$4	$2	$1
E	412	001	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.
E	412	002	Family Food Traditions (SF145) - 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 came from. (Sourdough is acceptable in this class.)
E	412	003	Ethnic Food Exhibit (SF146) - 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.)
E	412	004	Candy (SF147) - 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.
E	412	005	Foam Cake (SF138) - 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 white based frostings allowed).
E	412	006	Specialty Pastry (SF143) - 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, 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.

Department E – Division 406 – Food Preservation - Freezing
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	406	All Classes	1	$6	$4	$2	$1
E	406	001	Baked Item made with Frozen Produce (SF155) -any recipe, at least 3/4 of baked product or four 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’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.

Department E – Division 407 – Food Preservation - Drying
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	407	All Classes	1	$6	$4	$2	$1
E	407	001	Dried Fruits (SF154) - exhibit three different examples of three 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 exhibit together.
E	407	002	Fruit Leather (SF154) - exhibit three different examples of three different fruit leathers. Place a three- four inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E	407	003	Vegetable Leather (SF154) - exhibit three different examples of three different vegetable or vegetable/fruit leather combo. Place a three - four inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E	407	004	Dried Vegetables (SF149) - exhibit 3 different samples of three 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 exhibit together.
E	407	005	Dried Herbs (SF149) - exhibit three 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 "twisty" to keep exhibit together.
E	407	006	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’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.

Department E – Division 408 – Food Preservation - Boiling Water Canning
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 containers disqualifies entry. 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. 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. Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office or the State Fairbook at 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 or this site https://food.unl.edu/elevation-and-food-preservation/ for your county's altitude and how that affects food processing times and pounds of pressure. Labeling: Jars should be labeled with the name of the food item, name of the 4-H’er, 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'er, 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. Recipe/Supporting Information: Recipe must be included,and 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 Preservation 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.edu/food-preservation or Extension publications from other states Ball Blue Book (published after 2009) 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: 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)
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	408	All Classes	1	$6	$4	$2	$1
E	408	001	1 Jar Fruit Exhibit (SF150) - exhibit one jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.
E	408	002	3 Jar Fruit Exhibit (SF150) - exhibit three jars of different canned fruits. May be three different techniques for same type of product, ex. Applesauce, canned apples, apple pie filling, etc. Entry must be processed in a boiling water bath according to current USDA recommendations.
E	408	003	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.
E	408	004	3 Jar Tomato Exhibit (SF150) - exhibit three 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	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.
E	408	006	3 Jar Pickled Exhibit (SF150) - exhibit 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.
E	408	007	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.
E	408	008	3 Jar Jelled Exhibit (SF153) - exhibit three different kinds of jelled products. Entry may be made up of either pints or half pints. Entry must be processed in a boiling water bath according to current USDA recommendations.

Department E – Division 414 – Food Preservation - Pressure Canning
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 containers disqualifies entry. 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. 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. Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office or the State Fairbook at 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 or this site https://food.unl.edu/elevation-and-food-preservation/ for your county's altitude and how that affects food processing times and pounds of pressure. Labeling: Jars should be labeled with the name of the food item, name of the 4-H’er, 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'er, 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. Recipe/Supporting Information: Recipe must be included,and 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 Preservation 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.edu/food-preservation or Extension publications from other states Ball Blue Book (published after 2009) 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: 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)
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	414	All Classes	1	$6	$4	$2	$1
E	414	001	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 current USDA recommendations.
E	414	002	3 Jar Vegetable Exhibit (SF150) - exhibit three jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.
E	414	003	3 Jar Meat Exhibit (SF150) - exhibit three 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 (SF151) - exhibit a minimum of three jars to a maximum of five jars plus menu. Meal should include three canned foods that can be prepared within an hour. List complete menu on a three inch x five inch file card and attach to one of the jars. Entry must be processed according to current USDA recommendations.
E	414	005	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.
E	414	006	3 Jar Tomato Exhibit (SF150) - exhibit three 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.

Department E – Division 350 – General Foods & Nutrition
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	350	All Classes	1	$6	$4	$2	$1
E	350	001	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 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 (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 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 (SF122) - 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 (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 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.

Department E – Division 414 – Cake, Cookies and Cupcake Decorating
Limit 3 entries per exhibitor Cake WILL NOT be tasted by the judge Youth may decorate a Styrofoam cake for classes 900-903
				Division	Class	Pay	Purple	Blue	Red	White
Dept.	Division	Class No.	Class Description	414	All Classes	1	$6	$4	$2	$1
E	414	900	Unit 1 – Bake and frost a 8-inch or 9-inch round or square or 9-inch x 13-inch oblong cake. Decorate with edible items such as candies, pretzels, coconut, etc. Non-edible items (plastic, paper, toothpicks) may not be used on the cake. Do not use decorating tubes.
E	414	901	Unit 2 – Bake and decorate a character cake. Use decorating tubes appropriate for the design selected. Non-edible items (plastic, paper, toothpicks) may not be used on the cake.
E	414	902	Unit 3 – Bake and decorate a two-layer cake. Use three to five different types of tubes in decorating. You must use writing, star, and leaf tubes. Two other tubes of your choice may be used if they enhance your design. Do not use flowers on a flower nail or materials other than icing. Only icing should be used in decorating the cake.
E	414	903	Unit 4 – Bake and decorate a cut-up cake. The design must be applied using at least three decorator tubes; however, parts of the design may be created with edible materials (coconut candies etc.) Only edible items may be used on the cake.
E	414	904	Unit 5 – Bake and decorate one two-layer 8”, 9” or 10” cake using a minimum of: one flat surface flower, one flower made on a flat flower nail, one border and one side trim learned in the unit. The design should be suitable for the size and shape of the cake. Use only edible materials except stamens for the flowers. Stamen may be purchased, or handmade.
E	414	905	Unit 6 – Bake and decorate one two-layer 8”, 9” or 10” cake using figure piping, string work, flower made on a lily nail and techniques learned in previous units. The design should be suitable for the size and shape of the cake. Artificial stamens for flowers, leaves, wire stems and floral tape may be used. All other cake decorations must be edible. Other decorations which may be used on the cake include flowers and leaves hooked to a wire stem.
E	414	906	Unit 7 – Bake and decorate a cake using two tiers of graduated sizes. Each tier should be a two-layer cake. Supports, separator plates, and pillars may be used. Techniques learned in previous units must be used to decorate the cake. The decorated cake must be for a wedding, anniversary, formal party, or other equally elegant occasion. The design should be suitable for the size and shape of the cake. Artificial stamens for flowers, leaves, wire stems, floral tape, special occasion ornaments, tulle and filler flowers may be used. All other cake decorations must be made edible.
E	414	907	Unit 8 – Bake and decorate one two-layer 8”, 9” or 10” cake. Decorate with molded items. Molded items may include pastillage, molded butter cream, gun paste, marzipan, molded chocolate, sugar molds, etc. The design should be suitable for the size and shape of the cake. All molds and/or shapes must be made of edible materials.
E	414	908	Unit 9 – Plan, develop and evaluate your own cake decorating project. Write a brief description of your project, including your goals, plans, accomplishments, and devaluation of results. You may use pictures or any records you have kept providing evidence of your accomplishments. Exhibit may be a poster (not to exceed 22” x 28”), a notebook or a small educational display
E	414	909	Decorated Cookie – plate of 4. Open to any 4-Hers enrolled in a Foods project. Cookies may be home baked or purchased. Each will be decorated by the 4-H member
E	414	910	Decorated Cupcakes – plate of 4. Open to any 4-Her enrolled in a Foods project. Cupcakes may be home baked or purchased. Each will be decorated by the 4-H member.