Division 407 Recipe card & food preservation card required for ALL classes in this division
—Unit 2 Drying Project Manual—
*Class E407001 Dried Fruits Exhibit 3 different examples of 3 different dried fruits. Place each dried fruit food (6-10 pieces of fruit minimum ¼ cup) in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
*Class E407002 Fruit Leather Exhibit 3 different examples of 3 different fruit leathers. Place a 3-4” inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
*Class E407003 Vegetable Leather Exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3-4” sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
*Class E407004 Dried Vegetables Exhibit 3 different samples of 3 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.
*Class E407005 Dried Herbs Exhibit 3 different samples of 3 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.
*Class E407006 Baked Item Made with Dried Produce/Herbs Any recipe, at least ¾ 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 item.