FOOD (DEPARTMENT E)
Each 4-H/FFA exhibitor may enter up to 3 different items in each class.
The purpose of Food & Nutrition exhibits is to encourage the knowledge about healthy eating and safe cooking practices. This category has multiple projects that allow 4-H'ers to progress over numerous years. In addition, 4-H members will learn different types of cooking methods to improve their knowledge of cuisine.
Department Rules
No duplicates. No duplicates also means do not enter the same recipe more than once, including both within a project and from project to project.
All food entries will be entered between 4:30 p.m. and 5:30 p.m. on Tuesday, July 29 and between 8:00 and 9:30 a.m. on Wednesday. Food entries may be picked up after judging is done and superintendents are finished on July 30. A sample of all foods may be exhibited in your club booth with ribbons and tags, or you may exhibit the entire item. It is up to each 4-H'er to get food entries ready for exhibit in booths.
Supporting Information: Each exhibit must include the recipe. Recipe may be handwritten, photocopied or typed. Place food on the appropriately sized disposable plate or container and put in self-sealing bag. Attach entry tag and recipe at the corner 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 supplemental information should be identified with 4-H member’s name and county.
Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office. Make sure to Make sure to 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.
Food Projects: Exhibits should be entered using a disposable pan or plate and covered by a plastic, self-sealing bag. The State Fair 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’er. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol will be disqualified.
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 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 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 must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Purple $2 Blue $1.50 Red $1
Items with an asterisk * are eligible for State Fair.