UNIT 2 DRYING – Department E - DIVISION 407
Class:
1. *DRIED FRUIT - Exhibit 3 different examples of 3 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 exhibit together. Attach dried food label.
2. *FRUIT LEATHER - Exhibit 3 different examples of 3 different fruit leathers. Place a 3-4 inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together. Attach dried food label.
3. * VEGETABLE LEATHER - exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3-4 inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
4. *DRIED VEGETABLES - Exhibit 3 different samples of 3 different dried vegetables. Place each food (1/4 cup of each vegetable) in a separate self-sealing bag. Use a “twisty” to keep exhibit together. Attach dried food label.
5. *DRIED HERBS - Exhibit 3 different samples of 3 different dried herbs. Place each food (1/4 cup of each herb) in a separate self-sealing bag. Use a “twisty” to keep exhibit together. Attach dried food label.
6. * BAKED ITEM MADE WITH DRIED PRODUCE/HERBS - any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H’er. Ex. Granola bar made with dried fruits, dried cranberry cookies, Italian herb bread, lemon thyme cookies. Supporting information must include both the recipe for the dried produce/herb AND the baked food item.