Cooking 101
Premiums: $2.00, $1.75, $1.50, $1.25
*Designates County Project Only – not eligible for State Fair Competition.
*E401901 Cookies (any recipe, 4 on a paper plate).
*E401902 Muffins (any recipe, 4 on a paper plate).
*E401903 No Bake Cookie (any recipe, 4 on a paper plate).
*E401904 Cereal Cookie Bar (any cereal-based recipe made in pan and cut into bars or squares for serving.)
*E401905 Granola Bar (any recipe, 4 on a paper plate)
*E401906 Brownies (any recipe, 4 on a paper plate)
*E401907 Snack Mix (any recipe, at least 1 cup in self-sealing plastic bag)
*E401908 Extra Cooking 101 Items May bring up to three items in this category from a Cooking 101 project.
Cooking 201
Premiums: $2.50, $2.25, $2.00, $1.75
*Designates County Project Only – not eligible for State Fair Competition.
E410001 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.
E410002 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?
E410003 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.
E410004 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.).
E410005 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.
E410006 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.)
E410007 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.
*E410901 Extra Cooking 201 Item May bring up to three items in this category from a Cooking 201 project.
Cooking 301
Premiums: $2.50, $2.25, $2.00, $1.75
*Designates County Project Only – not eligible for State Fair Competition.
Rules
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.
E411001 White Bread (SF138) - any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411002 Whole Wheat or Mixed Grain Bread (SF138) -any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411003 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.
E411004 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.
E411005 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.
E411006 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 or egg white based frostings allowed).
*E411901 Extra Cooking 301 Item May bring up to three items in this category from a Cooking 301 project
Cooking 401
Premiums $2.50, $2.25, $2.00, $1.75
*Designates County Project Only – not eligible for State Fair Competition
Rules
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.
E412001 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.
E412002 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.)
E412003 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.)
E412004 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.
E412005 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).
E412006 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.
*E412901 Extra Cooking 401 Item May bring up to three items in the category from a Cooking 401 project