Members can exhibit only in the project in which they enroll, 4‑H’ers can enter exhibits in ONLY one Beginning, Middle, or Advance unit, and ONLY one exhibit per class can be entered.
An interview judging schedule is included in front of the fair book. All foods NOT interview judged must be entered before 12:00 noon on Foods judging day. (See 4-H Entry Schedule for date.)
SUPPORTING INFORMATION - Each exhibit must include the recipe (on 3x5 or 4x6 card). Recipe may be handwritten, copied or typed. Place the food on the appropriate size disposable plate and place in a self-sealing bag. Attach entry tag and recipe to the upper right hand corner on outside 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 supporting information should be identified with 4-H’ers name.
CRITERIA FOR JUDGING - Make sure you 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.
INGREDIENTS -Ingredients 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 includes menu and recipe file exhibits.
FOOD ENTRIES - Exhibits should be entered using a disposable pan or plate and covered by a plastic self-sealing bag. Not responsible for non-disposable containers, lost bread boards, China or glassware. Paper liners are acceptable. All baked goods must be cool before bringing to fair.
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 - Please limit exhibits to products which hold up well. Items that require refrigeration will not be accepted, judged or displayed. Food products must be unquestionably safe to eat when they are entered, whether tasted or not. Glazes, frostings, and other sugar based toppings are considered safe due to the 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 fillings
- 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)
BEGINNING PROJECTS
Premium: Purple $3.50; Blue $3.00; Red $2.50; White $2.00
Cooking 101 (County Fair Only)
Class No.
X 401 901 COOKIES - any recipe, 4 on a paper plate.
X 401 902 MUFFINS - any recipe, 4 on a paper plate.
X 401 903 NO BAKE COOKIE - any recipe, 4 on a paper plate.
X 401 904 CEREAL BAR COOKIE - any cereal based recipe made in pan and cut into bars or squares for serving.
X 401 905 GRANOLA BAR - any recipe, 4 on a paper plate.
X 401 906 BROWNIES - any recipe, 4 on a paper plate.
X 401 907 SNACK MIX - any recipe, at least 1 cup in a self-sealing plastic bag.
MIDDLE PROJECTS
Premium: Purple $4.50; Blue $4.00; Red $3.50; White $3.00
General Classes (State Fair Eligible)
Class No.
E 350 1 FOOD SCIENCE EXPLORATIONS - Show the connection between food and science as it relates to food preparation, food safety, or food production. Exhibit may be a poster or foam core board (not to exceed 22 inches by 30 inches), computer based presentation printed off with notes pages, if needed, and displayed in binder, an exhibit display, a written report in portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.)
E 350 2 FOODS AND NUTRITION POSTER, SCRAPBOOK OR PHOTO DISPLAY - The project should involve a nutrition or food preparation technique or explore a career related to food industry (caterer, restaurant owner, food scientist, registered dietician, etc.) This might contain pictures, captions, and/or reports to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22 inches by 30 inches), computer based presentation printed off with notes pages, if needed, and displayed in binder, an exhibit display, a written report in portfolio or notebook. Consider neatness and creativity.
E 350 3 PHYSICAL ACTIVITY AND HEALTH POSTER, SCRAPBOOK OR PHOTO DISPLAY – The project should involve a physical activity or career related to physical activity or health (personal trainer, sports coach, physical therapist, etc.) This might contain pictures, captions, and/or reports to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22 inches by 30 inches), computer based presentation printed off with notes pages, if needed, and displayed in binder no larger than 8.5-inches x 11-inches, an exhibit display, a written report in portfolio. Consider neatness and creativity.
E 350 4 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’er is in the project, with year clearly marked on recipes. Display in a recipe file or binder. Be sure to include the number of servings or yield of each recipe. This may be a continued recipe file project from the previously used 4-H curriculum before 2018.
Cooking 201 (State Fair Eligible)
Class No.
E 410 1 LOAF QUICK BREAD - 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 9 inches x 5 inches or approximately 8 ½ inches x 4 ½ inches. If mini-loaf pans are used for exhibit, two loaves must be presented for judging.
E 410 2 CREATIVE MIXES - 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 item made from a mix (commercial or homemade mixes) are 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 readymade baked 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 3 BISCUITS OR SCONES - Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone; rolled, dropped. Any recipe may be used, but it must be a non-yeast product baked from scratch.
E 410 4 HEALTHY BAKED PRODUCT - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate, may be a disposable pan. Baked good must be made with less sugar, fat or salt, modified to use a sugar or fat substitute; changed to include a whole grain; or be altered for specific allergies/food intolerances. Include original recipe and altered recipe. Write what you learned about products made from an altered recipe in supporting information.
E 410 5 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 6 BAKING WITH WHOLE GRAINS - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate in a disposable pan. Recipe must contain whole grains as part of the ingredients. (Ex. whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.)
E 410 7 NON-TRADITIONAL BAKED PRODUCT - Exhibit must include a food product prepared using a non-traditional method (i.e. bread machine, cake baked in an air fryer, convection oven, baked item made in microwave, etc.). Entry must be at least 3/4 baked product, 4 muffins/cookies on a paper plate. Entry must include supporting information that discusses alternative preparation method and how it compares with the traditional method.
Cooking 301 (State Fair Eligible)
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.
Class No.
E 411 1 WHITE BREAD - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E 411 2 WHOLE WHEAT OR MIXED GRAIN BREAD - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E 411 3 SPECIALTY ROLLS - Any yeast recipe, 4 rolls on a paper plate. May be sweet rolls, English Muffins, kolaches, bagels, or any other similar recipe that makes individual portions.
E411 4 DINNER ROLLS - Any yeast recipe, 4 rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
E 411 5 SPECIALTY BREAD - 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. May be baked in a disposable pan.
E 411 6 SHORTENED CAKE - At least 3/4 of the cake (not 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 or egg whites allowed in frostings).
ADVANCED PROJECTS
Premium: Purple $5.00; Blue $4.50; Red $4.00; White $3.50
Cooking 401 (State Fair Eligible)
Any bread item prepared or baked using a bread machine should be entered under Cooking 201. All exhibits made in 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.
Class No.
E 412 1 DOUBLE CRUST FRUIT PIE - Made with homemade fruit filling. No egg pastries or cream filling. No canned fillings or pre-made pie crusts. May be a double crust, crumb, or lattice topping. Using an 8 inch or 9 inch disposable pie pan is recommended.
E 412 2 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 came from. (Sourdough is acceptable in this class.)
E 412 3 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 background information about the country or culture the food item is representing. (Sourdough is acceptable in this class.)
E 412 4 CANDY - Any recipe, 4 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 5 FOAM CAKE - 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 6 SPECIALTY PASTRY - Any recipe, at least ¾ 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.