DEPARTMENT E: HEALTHY LIFESTYLE EDUCATION
Food and Nutrition
General Instructions: Food and Nutrition
General Information: Members may exhibit only in the project in which enrolled. Baked products entered at county fair may not be entered at State Fair. Products should be baked the day before entry day or as designated by county.
Criteria for Judging: Make sure to follow all entry instructions required for your exhibit. Incomplete exhibits will be lowered a ribbon placing.
Commercial Mixes: 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 Fair Board is not responsible for non-disposable containers, lost bread boards, china or glassware.
Disqualification: Any ingredient 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. This also includes menu and recipe file exhibits.
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 filings 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 in considered safe and will be accepted)
- Uncooked fruit toppings (i.e., fresh fruit tart)
Entries per Individual: One entry per exhibitor per class. Limit of six (6) entries per exhibitor (Three (3) in General Foods and Nutrition, and three (3) per exhibitor in Food Preservation).
Supporting Information: Each exhibit must include the recipe. Recipe may be handwritten, photocopied or typed. Place the food on the appropriate size plate or container and put in a self-sealing bag. Attach entry tag and recipe at the corner of the bag (outside). 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 the 4-H’ers name and county.