All foods exhibits are to be entered according to schedule in front of book.
*Denotes entries not eligible for State Fair
Number of entries– Each 4-H’er may have one entry under each class number in the project in which they are exhibiting.
Supporting Information– Each exhibit shall include the recipe. Recipe may be handwritten, photocopied or typed. Place food on the appropriate sized disposable plate or container and put in self-sealing bag. Attach entry tag and recipe at the corner of the bag. Identify/label additional information, including recipes and supplemental information, with 4-H’ers name and county.
Criteria for Judging– Exhibits will be judged according to score sheets available at the Extension Office or at https://go.unl.edu/ne4hfood-nutrition. Make sure to follow all entry instructions required for your exhibit. Commercially prepared mixes are ONLY allowed in Cooking 201 (Class 2) 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 not receive full credit.
Food Projects– Please enter exhibits using a disposable pan or plate and covered by a plastic self-sealing bag. The Seward County Ag Society and the Seward County Extension Office are not responsible for non-disposable containers, lost bread boards, china, or glassware.
Ingredients– A 4-H’er shall be capable of purchasing any ingredient they use. Thus, ingredients such as beer, whiskey, rum, etc. may NOT be used in any exhibit. Exhibits that include alcohol will not be judged. This includes menu and recipe file exhibits.
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 shall 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 not be judged: egg or cream fillings 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 is considered safe and will be accepted); uncooked fruit or vegetable toppings (i.e., fresh fruit tart). 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 shall have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Scoresheets, forms, contest study materials, and additional resources may be found at https://go.unl.edu/ne4hfood-nutrition.
An explanation of projects and curriculum resources may be found at https://4h.unl.edu/resources/projects/.
Division 100 - 4-H Flops are Educational Pay Category #7
*Class 10 A Foods Flop (Department E) in any class– Explain why it was a flop and what you learned as a result. Include the recipe.
Division 350 – General Foods & Nutrition
Class 1 Food Science Exploration– Show the connection between food and science as it relates to food preparation, food safety, food preservation or food production. Exhibit may be a poster or foam core board (largest size 22 inches x 30 inches); computer based presentation printed off with notes pages (if needed) and displayed in binder; an exhibit display, or a written report in a portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.)
Class 2 Food & Nutrition Poster, Scrapbook or Photo Display– The project should involve a nutrition or food preparation technique, or explore a career related to the food industry (caterer, restaurant owner, food scientist, registered dietitian, etc.). This might contain pictures, captions and/or a report to highlight learning. Exhibit may be a poster or a foam core board (largest size 22 inches x 30 inches); a computer based presentation printed off with notes pages (if needed) and displayed in a binder; an exhibit display; or a written report in a portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.)
Class 3 Physical Activity and Health Poster, Scrapbook, or Photo Display– The project should involve a physical activity or explore a career related to physical activity or health (personal trainer, sports coach, physical therapist, etc.). This might contain pictures, captions, and/or a report to highlight the concept. Exhibit may be a poster or foam core board (largest size 22 inches x 30 inches); a 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; or a written report in a portfolio. Consider neatness and creativity.
Class 4 Cooking Basics Recipe File– A collection of 10 recipes from any source. Each recipe shall 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 the year clearly marked on recipes. Display in a recipe file or binder no larger than 8.5 inches x 11 inches. Be sure to include the number of servings or yield of each recipe. Exhibits that include recipes with alcohol (wine, beer, rum, etc.) will not be judged.
* Class 5 Mix in a Jar– Mix made with non-perishable ingredients. Include recipe and instructions and label with date assembled. On a half sheet of paper answer the following questions, “What is the intended use?” (i.e. gift, fundraiser, donation, etc.)
Department E – FOOD PRESERVATION
All exhibits shall be pre-entered at the Seward County Extension Office by July 1st.
Foods exhibits are to be entered according to schedule in front of fair book.
Number of Entries
Each 4-H’er is limited to one entry under each class number in the project in which they are exhibiting. Limit 3 entries per exhibitor in Food Preservation.
Processing Methods
Follow current USDA processing methods and altitude adjustments for all food preservation exhibits. Process jam, preserves and marmalades, fruit, tomatoes and pickled products in a boiling water bath. Tomatoes may be processed in a pressure canner. All non-acid vegetables and meats shall be processed in a pressure canner. Process all non-acid vegetables and meats in a pressure canner. Improperly canned or potentially hazardous food items, spoiled or unsealed containers will not be judged.
Jars and Lids— Jars and lids do not need to be the same brand. Half pint jars may be used for jellies and preserves. The jars are not to be decorated by the exhibitor in any way. Only us canning jars. Do not use one-fourth pint jars. Leave jar rings on for fair display, it helps protect the seal. Two-piece lids consisting of a flat metal disk and a ring should be used. No zinc lids or one-piece lids.
Current Project— All canning shall be preserved since the 4-H member’s previous year’s county fair, and not exhibited at the previous State Fair.
Criteria for Judging— Exhibits will be judged according to score sheets available at the Extension Office or at http://4hfairbook.unl.edu/fairbookview.php/rules. Incomplete exhibits and canned food items not processed according to altitude in the county will not receive full credit. Check with your local extension office for your county’s altitude and how that affects food processing times and pounds of pressure.
Labeling— Jars should be labeled with the name of the food item, name of the 4-H’er, county and date of processing on the bottom of each jar. Print labels from https://go.,unl.edu/canninglabel. Exhibits containing multiple jars such as a “3 jar exhibit” should be placed in a container to keep jars together. Each bag containing dried foods should also be labeled with the name of the food item, the name of the 4-H’er, county, and drying date. Multiple dried food exhibits should be secured by a rubber band or “twisty” to keep exhibit containing the three self-sealing bags together.
Recipe/Supporting Information— Recipe shall be included, and may be handwritten, photocopied, or typed. Commercially prepared seasoning mixes are not allowed. Follow current USDA guidelines for food preservation methods. Suggested sources of recipes include:
- 4-H Food Preservation Manuals (Freezing, Drying, Boiling Water Bath Canning, Pressure Canning)
- USDA Guide to Home Canning https://nchfp.uga.edu
- Nebraska Extension’s Food Website: https://food.unl.edu/food-preservation or Extension publications from other states
- Ball Blue Book (most recent publication)
On all exhibits, include the 4-H Food Preservation Card attached to the project as the required supporting information https://go.unl.edu/fillablepreservationcard or include the following information with exhibit:
1. Name of product
2. Date preserved
3. Method of preservation (pressure canner, water bath canner, or dried)
4. Type of pack (raw pack or hot pack)
5. Altitude (and altitude adjustment, if needed)
6. Processing time
7. Number of pounds of pressure (if pressure canner used)
8. Drying method and drying time (for dried food exhibits)
9. Recipe and source of recipe (if a publication, include name and date)
Division 100 – 4-H Flops are Educational Pay Category #7
*Class 10 Foods Flop (Department E) in Any Class. On a sheet of paper, explain why it was a flop and what you learned as a result. Include recipe and other learning experiences.
Division 406 – UNIT 1 Freezing Pay Category #5
Class 1 Baked Item made with Frozen Produce– Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or in a disposable pan. Recipe shall include a food item preserved by the freezing method done by the 4-H’er. E.g. peach pie, blueberry muffins, zucchini bread etc. Supporting information shall include both the recipe for the produce that was frozen as part of this project AND the baked food item.
Division 407 – UNIT 2 Drying
Class 1 Dried Fruits– Exhibit samples of three different dried fruits. Place each dried fruit food (6-10 pieces of fruit, minimum of 1/4 cup) in separate self-sealing bags. Use a rubber band or “twisty” to keep bags together.
Class 2 Fruit Leather– Exhibit samples of three different fruit leathers. Place a 3–4-inch sample of each fruit in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together.
Class 3 Vegetable Leather– Exhibit samples of three different vegetable or vegetable/fruit leather combos. Place a 3–4-inch sample of each leather in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together.
Class 4 Dried Vegetables– Exhibit samples of three 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 the bags together.
Class 5 Dried Herbs– Exhibit samples of three 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 the bags together.
Class 6 Baked Item made with Dried Produce/Herbs– Any recipe, at least ¾ of baked product or four muffins or cookies on a paper plate or in a disposable pan. Recipe shall include a dried produce/herb item made by the 4-H’er. E.g. granola bar made with dried fruits, dried cranberry cookies, Italian herb bread or lemon thyme cookies. Supporting information shall include both the recipe for the dried produce/herb AND the baked food item.
Division 408 – UNIT 3 Boiling Water Canning
Class 1 1 Jar Fruit Exhibit– Exhibit one jar of a canned fruit. Entry shall be processed in a boiling water bath according to current USDA recommendations.
Class 2 3 Jar Fruit Exhibit– Exhibit three jars of different canned fruits. May be three different techniques for same type of product. E.g. applesauce, canned apples, apple pie filling, etc. Entry shall be processed in a boiling water bath according to current USDA recommendations.
Class 3 1 Jar Tomato Exhibit– Exhibit one jar of a canned tomato product. Entry shall be processed in the boiling water bath according to current USDA recommendations.
Class 4 3 Jar Tomato Exhibit– Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry shall be processed in a boiling water bath according to current USDA recommendations.
Class 5 1 Jar Pickled Exhibit– Exhibit one jar of a pickled and/or fermented product. Entry shall be processed in a boiling water bath according to current USDA recommendations.
Class 6 3 Jar Pickled Exhibit– Exhibit three jars of different kinds of canned pickled and/or fermented products. Entry shall be processed in a boiling water bath according to current USDA recommendations.
Class 7 1 Jar Jelled Exhibit– Exhibit one jar of a jam, jelly, fruit butter, or marmalade. Entry shall be processed in a boiling water bath according to current USDA recommendations.
Class 8 3 Jar Jelled Exhibit– Exhibit three different kinds of jelled products. Entry may be made up of either pints or half pints. Entry shall be processed in a boiling water bath according to current USDA recommendations.
Division 414 – Unit 4 Pressure Canning Project
Class 1 1 Jar Vegetable or Meat Exhibit– Exhibit one jar of a canned vegetable or meat. Exhibit shall be canned in a pressure canner according to current USDA recommendations.
Class 2 3 Jar Vegetable Exhibit– Exhibit three jars of different kinds of canned vegetables. Vegetables shall be canned in a pressure canner according to current USDA recommendations.
Class 3 3 Jar Meat Exhibit– Exhibit three jars of different kinds of canned meats. Entry shall be canned in a pressure canner according to current USDA recommendations.
Class 4 Quick Dinner– Exhibit a minimum of 3 jars to a maximum of 5 jars, plus menu. Meal should include 3 canned foods that may be prepared for serving within an hour. List complete menu on a 3 inch x 5 inch file card and attach to one of the jars. Entry shall be processed according to the current USDA recommendations.
Class 5 1 Jar Tomato Exhibit– Exhibit one jar of a canned tomato product. Entry shall be processed in a pressure canner according to current USDA recommendations.
Class 6 3 Jar Tomato Exhibit– Exhibit three jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry shall be processed in a pressure canner according to current USDA recommendations.
General Foods & Nutrition
Division 409 – Cooking 101 Pay Category #7
Resources: Learn how to use MyPlate; Learn how to avoid spreading germs while cooking; Learn how to measure and mix ingredients; Learn how to test baked goods for doneness; Learn how to brown meat; Learn how to set the table for a family meal.
*Class 1 Cookies (any recipe)– Four on a paper plate
*Class 2 Muffins (any recipe)– Four on a paper plate
*Class 3 No Bake Cookie (any recipe)– Four on a paper plate
*Class 4 Cereal Bar Cookie (any cereal based recipe made in pan and cut into bars or squares for serving)– Four on a paper plate
* Class 5 Granola Bar (any recipe)– 4 on a paper plate
* Class 6 Brownies (any recipe)– 4 on a paper plate
* Class 7 Snack Mix (any recipe)– at least 1 cup in a self-sealing plastic bag
Division 410 – Cooking 201 Pay Category #6
Class 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 measurers approximately 8.5 inches x 4.5 inches or 9 inches x 5 inches. If mini-loaf pans are used for exhibit, two loaves shall be presented for judging.
Class 2 Creative Mixes– 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 shall 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. Include supplemental information 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?
Class 3 Biscuits or Scones– 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 shall be a non-yeast product baked from scratch.
Class 4 Healthy Baked Product– Any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe shall contain a fruit or vegetable as part of the ingredients (e.g. banana bars, cantaloupe quick bread, zucchini muffins, etc.).
Class 5 Coffee Cake– Any recipe or shape, non-yeast product – at least 3/4 of baked product on a paper plate or in a disposable pan.
Class 6 Baking with Whole Grains– Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate or in a disposable pan. The recipe shall contain whole grains as part of the ingredients. (E.g. whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.)
Class 7 Non-Traditional Baked Product– Exhibit shall include a food product prepared using a non-traditional method (e.g. bread machine, cake baked in an air fryer, baked item made in microwave, etc.). Entry shall be at least 3/4 of baked product, or four muffins or cookies on a paper plate or in a disposable pan. In addition to the recipe, entry shall include supporting information that discusses alternative preparation method and how it compares with traditional method.
Division 411 – Cooking 301 Pay Category #5
All exhibits made in the Cooking 301 or Cooking 401 projects shall have been prepared without the assistance of a bread machine for mixing, raising or baking of the food item. Any bread item prepared or baked using a bread machine should be entered under Cooking 201 (class 7), Non-Traditional Baked Product.
Class 1 White Bread– Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
Class 2 Whole Wheat or Mixed Grain Bread– Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
Class 3 Specialty Rolls– 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.
Class 4 Dinner Rolls– Any yeast recipe, four rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
Class 5 Specialty Bread– Any yeast recipe, includes tea rings, braids or any other full-sized specialty bread products. Exhibit at least 3/4 of a full sized baked product.
Class 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 creaming fat with sugar and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (that does not use cream cheese or egg whites).
Division 412– Cooking 401 Pay Category #4
Any bread item prepared or baked using a bread machine should be entered under Cooking 201 (class 7). All exhibits made in the Cooking 301 or Cooking 401 projects shall have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Class 1 Double Crust Fruit Pie– Made with homemade fruit filling. For safety, no egg pastries or cream fillings. No canned fillings of premade pie crusts. May be double crust, crumb, cut-out, or lattice topping. Use an 8-inch or 9-inch disposable pie pan.
Class 2 Family Food Traditions– 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. 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.)
Class 3 Ethnic Food Exhibit– 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.)
Class 4 Candy– Any recipe, four pieces of candy on a paper plate or 1/2 cup. No items containing cream cheese will be accepted (e.g. cream cheese mints). Candy may be cooked or no cook, dipped, molded, made in the microwave, or other methods of candy preparation. Recipe shall be included.
Class 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 whites allowed in frostings).
Class 6 Specialty Pastry– Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or baked in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, biscotti, choux, croissants, Danish or strudels. Phyllo dough may be pre-made or from scratch. Baked items such as pie tarts, puff pastry, phyllo doughs, biscotti, choux, croissants, Danish, or strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg based fillings will not be judged.
Department E – CAKE DECORATING
Division 908 – Cake Decorating
Judge will consider decorating expertise, not flavor of baked product. No recipe necessary but include a listing of decorating tips used (if any). Styrofoam may be used instead of cake. Please provide a clear covering for the exhibit to be seen and to keep it protected and fresh. Optional: provide an 8 inch x 11 inch color photo of the cake for display at the fair.
Label your entry by placing your name, address, and club name on the bottom of your board. All exhibits should be entered on a double or triple thickness corrugated cardboard covered with foil, parchment paper, or freezer paper (wax side up). Cardboard should be at least 2 inches bigger than the project (use frosting to anchor cookies to cardboard). Please use boards that do not need to be returned.
Beginning Cake Decorating Pay Category #5
*Class 1 One layer cake, frosted, and decorated using color shades
*Class 2 One layer cake, frosted and decorated using a stencil design
*Class 3 One layer cake, cookie, or cupcake decorated with edible items (candy, crackers, pretzels, etc.) OR up to two tips
*Class 4 One decorated character cake, using a real cake (no styrofoam base)
*Class 5 Shaped or 3D cake, using a real cake (no styrofoam base)
*Class 6 Display Board– Select any two of the following for display on covered cardboard (approx. 8 ½ inches x 11 inches)
A. Flowers (5 of one style)
B. Leaves (5 of one style)
C. Borders (2 different)
D. Lettering (minimum of 5 letters using one tip)
*Class 7 One decorated two-layer cake using three to five different types of tips in decorating
*Class 8 One decorated cut-up cake, using real cake
*Class 9 Cake Decorating Scrapbook– A minimum of four cakes you decorated using pictures or diagrams documented in the book. Another four pictures or diagrams of cake decorating projects you would like to try should be included (pictures may be from internet/magazines). Use captions with the pictures/diagrams.
Intermediate Cake Decorating Pay Category #5
*Class 10 Frost and decorate a two-layer cake
*Class 11 Display Board– Select any three of the following for display on covered cardboard (approx. 8 ½ inches x 11 inches)
A. Flowers (3 each of three different styles; may be drop flowers or flowers made on a flower nail)
B. Leaves (3 each of two different types)
C. Borders (1 each of two different types; minimum of 6 inches each)
D. Side trims (1 each of two different trims; minimum of 6 inches each)
E. Lettering (minimum of ten letters using one tip)
F. Color Flow (1)
*Class 12 One decorated two-layer cake, using an example of string work and a flower made on a lily flower nail.
*Class 13 Two figures, using figure piping techniques.
*Class 14 One decorated cake, using three or more tiers of graduated sizes using supports and separator plates.
*Class 15 Cake Decorating Scrapbook– A minimum of four cakes you decorated in your beginning years using pictures or diagrams, along with four pictures/diagrams from cakes made in your intermediate years should be in the book. Another four pictures or diagrams of cake decorating projects you would like to try should be included (pictures may be from internet/magazines). Use captions with pictures/diagrams.
Advanced Cake Decorating Pay Category #5
*Class 16 One molded or shaped object (may be on a decorated cake, a cake form, or an independent display).
*Class 17 Original cake design, created by 4-H’er. Include diagram with cake.
*Class 18 A brief written description of your project (see page 8 in manual).
Department E – CULINARY CHALLENGE CONTEST
*Denotes entries not eligible for State Fair
Contact the Seward County Extension Office to sign up!
Purpose of the Contest – The 4-H Culinary Challenge Contest will require 4-H’ers to demonstrate healthy decision making through nutrition, food preparation, menu planning, and food safety. They will apply healthy living knowledge and skills by planning a nutritious menu, demonstrating their understanding of time management skills in the kitchen, and expressing their originality and creativity through an appropriately themed and properly set table. To showcase these skills, 4-H’ers will create a menu, prepare a food item, and choose an appropriate theme for their occasion while expressing their food, nutrition, and food safety knowledge during a live interview with a judge at the contest. In order to highlight knowledge and skills acquired during pre-contest preparation, 4-H’ers will utilize technology as part of their interview.
General Rules/Guidelines
A team will consist of two members. Both shall be at least 8 years of age by January 1 of the current calendar year to be eligible for the State Fair contest.
2. Judging interviews will be approximately 12-15 minutes. This time includes a short presentation by the 4-H’er(s) as well as questions from the judge.
3. Teams should arrive at least 15 minutes prior to the contest to set up their table.
4. Teams shall provide their own food, decorations, and card table for the display.
5. Only contestants will be allowed to set up or arrange table settings.
6. During judging, 4-H members may choose to dress in appropriate clothing, costume, or accessories relevant to the theme.
Age Divisions – Age divisions will be determined by 4-H age of the oldest team member, the age of the youth before January 1 of the current year. *Clover Kids: Ages 5-7; Junior: Ages 8-10; Intermediate: Ages 11-13; Senior: Ages 14-18
Eligibility– A team consists of two 4-H’ers.
Challenge Ingredient/Item– A challenge ingredient will be selected each year, highlighting a Nebraska commodity food product. The 2026 challenge ingredient is potatoes. Please keep food safety in mind when selecting the recipe used for the Challenge. Foods shall be able to be kept chilled during transport to the contest, then be able to be reheated in a microwave if needed. Each team shall incorporate the challenge ingredient into their food item they will be presenting during the contest. This may require altering a recipe or creatively incorporating an item into their overall table theme. The challenge ingredient shall also be included in the interview presentation, demonstrating youth knowledge of the ingredient, such as nutritional value, a farm-to-fork concept or how to adapt a recipe to include the ingredient.
Judge’s Interview– The 4-H’ers should view themselves as the hosts, welcoming the judge, cooperatively presenting the table to the judge, incorporating multi-media resources and answering any questions from the judge. Teams shall be prepared to present to the judge utilizing technology such as slide show, picture story, or other multi-media resource. Presentations may include photos, clip art, animation, video, or audio sound. The 4-H members should cooperatively present a verbal presentation to the judge that is highlighted by their multi-media presentation via computer or tablet. Participants shall provide their own computer or other equipment needed for their 4-H Foods Event judging interview. Presentations will occur at participants’ tables. Please do not bring projectors or other equipment which will require extra space.
Consideration should be given to creatively include the following items through the multi-media presentation (optional for Clover Kids): nutritional facts of their menu, food safety, time management, choice of menu, food preparation, cost of item per serving, food handling techniques, recipe of the food item shared with the judge, challenge ingredient (nutritional value, farm-to-fork, recipe revision, etc.).
Scoresheets may be found at: https://go.unl.edu/ne4hculinarychallenge.
Class 9 Clover Kid– ages 5 -7
Class 10 Junior– ages 8 – 10
Class 11 Intermediate– ages 11 - 13
Class 12 Senior– ages 14 - 18
Department E – DISASTER RESPONSE, PREPAREDNESS, AND SAFETY
Disaster response and preparedness is vital for all Nebraskans. In this category, 4-H members have the opportunity to share what they learned about a disaster, how they responded, and will have a place to share their successes in disaster recovery. They can also create informational exhibits about basic safety strategies. Through involvement in this category, 4-H members will be better educated about disaster response and recovery, and personal safety.
- Posters must be no larger than 22 inch x 28 inch.
- Scrapbooks are to be exhibited in a three-ring binder.
- Multi-media presentations are to be uploaded to a video streaming application, and 4-H’er shall provide a hard copy QR code for viewing. 4-H’ers are encouraged to test their code or link on several devices to check for appropriate permissions for public viewing.
Scoresheets, forms, contest study materials, and additional resources may be found at http://go.unl.edu/ne4hsafety.
A list of 4-H projects and links to 4-H curriculum resources can be found at https://4h.unl.edu/resources/projects.
Division 440 – Safety Pay Category #6
Class 1 General Purpose First Aid Kit– A first aid kit is a good way to organize supplies in an emergency. The kit should be assembled in a container appropriate for use in a home. A description of where the kit will be stored and examples of specific emergencies the kit is designed for should be included in the exhibit. The kit should include a written inventory and purpose statement for included items. Items should cover the following areas of first aid: airway and breathing, bleeding control, burn treatment, infectious disease protection, fracture care, and miscellaneous supplies. Use Citizen Safety manual, 4-H 425, pages 6 & 7 for guidance. Purchased first aid kits, and kits containing any of the following will not be judged:
- Prescription medications. (If the kit’s purpose is to provide medication for someone with special needs, explain in the written description and inventory, but remove the medication.)
- Materials with expiration dates on or before the judging date. (This includes sterile items, non-prescription medications, ointments, salves, etc. Articles dated month and year only are considered expired on the last day of that month.)
- Any controlled substance.
Class 2 Specific Purpose First Aid Kit— A first aid kit is a good way to organize supplies in an emergency for a variety of situations and locations. Assemble the kit in a container appropriate for the kit’s intended purpose. Examples could include a kit for a vehicle, recreational vehicle, boat, livestock building, camping, etc. Include a description of where the kit will be stored, and examples of specific emergencies expected for that location. The kit should include a written inventory and purpose statement for included items. Items included should be relevant to the kit’s intended purpose. Items should cover the following areas of first aid: airway and breathing, bleeding control, burn treatment, infectious disease protection. Use Citizen Safety manual, 4-H 425, pages 6 & 7 for guidance. Purchased first aid kits, and kits containing any of the following will not be judged:
- Prescription medications. (If the kit’s purpose is to provide medication for someone with special needs, explain in the written description and inventory, but remove the medication.)
- Materials with expiration dates on or before the judging date. (This includes sterile items, non-prescription medications, ointments, salves, etc. Articles dated month and year only are considered expired on the last day of that month.)
- Any controlled substance.
Class 3 Disaster Kit (Emergency Preparedness)– Shall contain the materials to prepare a person or family for emergency conditions caused by a natural or man-made incident. Selection of materials is left to the exhibitor. Family or group kits shall have enough material or items for each person. Include a description of the kit’s purpose, the number of people supported, and a list of contents. Youth are encouraged to test their kit by challenging their family to try to survive using only the included materials for the designated time. If tested, share that experience in kit documentation. Please include an explanation of drinking water needs for your disaster kit, but no need to bring actual water to the fair in the kit.
Class 5 Safety Experience Poster or Scrapbook– Share a learning experience the youth had related to safety or incident types. Examples could be participating in first aid or first responder training, a farm safety day camp, babysitting workshop, or similar event; scientific experiment related to safety; or the youth’s response to an emergency situation. Include a detailed description of the experience, the youth’s role, some evidence of the youth’s leadership in the situation, and a summary of the learning that took place. Exhibits may be presented in a poster with supplemental documentation, a notebook including up to ten pages of narrative and pictures, or a multimedia presentation not to exceed five minutes.
Class 6 Careers in Safety– The exhibit should identify a specific career area in the safety field and include education and certification requirements for available positions, salary information, demand for the field, and a summary of the youth’s interest in the field. Examples of careers include firefighters, paramedics, emergency management personnel, military assignments, law enforcement officers, emergency room medical personnel, fire investigators, and more. It is recommended 4-H’ers interview a professional in the field in their research. Additional research sources might include books, articles, career websites, job-related government websites, or interviews with career placement or guidance counselors. Exhibits may be presented in a poster with supplemental documentation, a notebook including up to ten pages of narrative and pictures, or a multimedia presentation not to exceed five minutes.
Class 7 Disaster Preparedness Learning Experience– Create a poster, scrapbook, or multi-media presentation promoting a preparedness training or a recovery message or response to a weather-related or man-made disaster. Examples of training could include a first aid or first responder training, a farm safety day camp, babysitting workshop, or similar event; scientific experiment related to safety related to a weather-related disaster; or the youth’s response to an emergency situation in that disaster event. Documentation should include evidence of your family’s or community’s preparedness, response or recovery for the disaster topic, or training experience.
Class 8 Care Package Display— This exhibit is a display about the PROCESS of creating and giving a care package, not the actual care package. You may use a poster, or multi-media program to tell about the PROCESS of developing and giving a care package to the recipient who has experienced a weather or man-made disaster. Multi-media presentations are to be uploaded to a video streaming application, and a hard copy QR code provided for viewing. Test code or link for appropriate permissions for public viewing. Answer the following questions in your exhibit: How did you select the organization? What items did you include in your care package? Why did you select those items? How did it feel to present your care package to the recipient? What did you learn from this experience? Other information that you feel is important about the care package or recipient. Examples of care packages are: backpack for school supplies, litter pan for animal shelter items, replacement of children’s toys lost in a disaster, etc.
Class 9 Telling a Story Display– Exhibit will include three photos to tell a story. Photos should capture the beginning, middle, and end of a single story, project, or event showcasing a weather-related event, or man-made disaster. Display will consist of three 4 inch x 6 inch photos mounted on a single horizontal 11 inch x 14 inch black or white poster or mat board. Include a caption of a few sentences to explain the story the photos are telling.
*Class 7 Disaster Recovery/Response Poster— Replaced with Class 7 (State Fair Eligible)
*Class 8 Disaster Recovery/Response Scrapbook— Replaced with Class 7 (State Fair Eligible)
*Class 9 Disaster Response/Training Experiences– Replaced with Class 7 (State Fair eligible)
*Class 10 Careers in Emergency Management— Replaced with Class 6 (State Fair eligible)
*Class 11 Care Package Display— Now State Fair Eligible and numbered Class 8
Division 450 – Fire Education Pay Category #6
Class 1 Fire Safety Poster– This is a home floor plan drawn to scale showing primary and secondary escape routes and where fire extinguishers and smoke detectors are located. Draw every room, including all doors and windows. Use black or blue arrows showing primary escape routes from each room. Use red arrows showing secondary routes to use if the primary routes are blocked. Primary and secondary escape routes shall lead outside to an assembly location. Documentation should include evidence the escape plan has been practiced at least four times.
Class 2 Fire Safety Poster or Scrapbook–Poster or scrapbook promoting a fire prevention message appropriate to display during National Fire Prevention Week or to promote fire safety at specific times of the year (Halloween, 4th of July, etc.). Originality, clarity, and artistic impression will all be judged. Do not include live fireworks, matches, or other flammable/explosive/hazardous materials. Any entry containing this material will not be judged.