General Instructions: Food and Nutrition
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.
Ingredients: Any ingredient that the 4-H member uses must be able to be purchased by the 4-H member. Ingredients such as beer, whiskey, run, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol will be disqualified.
Sourdough: 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 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.
Supporting Information: Each exhibit must include the recipe. Recipe may be handwritten, photocopied or typed. Place the food on the appropriately sized disposable 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 member’s name and county.
Recipe Card Template available at: UNL-Perkins - 4-H Foods Supporting Information - All Documents
This card may be used, or you may use a recipe card/sheet of your choosing.