Foods

Foods

Superintendent Mindy Ramer – 539-5321

Committee Members Marjorie Hill, Marge Nelson

RULES

1. Food exhibits to be entered at the Exhibit Hall I between 8:00 a.m. and

10:00 a.m., Thursday, July 9th.

2. Exhibits must be displayed on a 6" paper plate covered with ziplock type bag or bag with twist ties unless otherwise specified in class description.

3. 4-H members are strongly encouraged to obtain information on current USDA-accepted canning procedures. Call the Extension Office -- These guidelines will be used.

4. Poster size is 22" x 30;" display size is 24" x 15" deep.

All Educational Nutritional Displays and Food Demonstrations must relate to the project area in which the member is enrolled. Nutrition Education Displays are limited in size and must fit into space no larger than 24" wide x 15" deep. Perishable foods may not be included in the display. 4-H'ers may use food models (commercially purchased or made by the individual), pictures from magazines, etc. Non-perishable items such as sealed canned products may be used. No brand names on labels.

4-H Cooking 101 – Prepare an exhibit of 3 cereal marshmallow bars OR ¼ of 8" square or round coffeecake OR 3 cookies using the recipes included in the project manual. Include the recipe and a menu for one meal including the food item. The recipe and menu may be written or typed on a note card or on a piece of paper. Bars, coffeecake, or cookies should be displayed on a disposable plate placed in a self-sealing plastic bag.

4-H Cooking 201 – Prepare an exhibit of 3 cheese muffins OR 3 scones OR 1 loaf (9" x 5") of basic nut bread (NO variations) using the recipes included in the project manual. Include the recipe and a menu for one meal including the food item. The recipe and menu may be written or typed on a note card or on a piece of paper. Bread, muffins, or scones should be displayed on a disposable plate placed in a self-sealing plastic bag.

Dairy Foods - Prepare a nutrition education display OR exhibit three bran muffins OR exhibit three bran bars. Both muffins and bars must be made using non-fat dry milk in the recipe. Include a copy of the recipe used and menu for one day that includes the muffins or bars. The recipe must be written or typed on 3" x 5" note cards. (Please Note: If selected, State Fair Requirements differ from our county requirements. If selected for State Fair, please check State Fair Requirements. This is NOT a food exhibit.)

Sports Nutrition – Prepare and exhibit of 3 no-bake cookies, including a copy of the recipe used included in the manual, AND a menu for one meal including the food item. The cookies should be displayed on a disposable plate placed in a self-sealing plastic bag. The recipe and menu may be written or typed on 3" x 5" note cards.

Microwave Magic A, Bag of Tricks – Prepare an exhibit of 4 pieces of fudge or peanut butter fudge using the recipes in the project manual. Include a menu for a healthy lunch using the food item. Fudge should be displayed on a disposable plate placed in a self-sealing plastic bag.

Microwave Magic B, Micro Magicians – Prepare an exhibit of 3 apple brownies using the recipe in the project manual. Include a menu for one meal using the food item. Apple brownies should be displayed on a disposable plate placed in a self-sealing plastic bag.

Microwave Magic C, Amazing Rays – Prepare an exhibit of ¼ of the coffee cake, including the outer edge, using the recipe from the project manual. Include a menu for one meal using the food item. Coffee cake should be displayed on a disposable plate placed in a self-sealing plastic bag.

Microwave Magic D Presto Meals – Prepare an exhibit of 1/4 of the carrot cake, including the outer edge and without frosting, from the recipe in the project manual. Include a menu for one meal using the food item. Carrot cake should be displayed on a disposable plate placed in a self-sealing plastic bag.

Breads & Cereals –Prepare an exhibit of 3 dinner rolls OR a yeast bread product (product must be food safe) OR tea ring OR pastry pie shell (empty). The loaf of yeast bread may be prepared in a bread making machine;however prepared mixes are not allowed. Include a copy of the recipe used for exhibited item and menus for one day. The menus should include the exhibited item. The recipe and menus may be written or typed on note cards or a piece of paper. Rolls, bread, tea rings or pie shells should be presented on disposable plates or pie tin and placed in a self-sealing plastic bag.

Fruits & Vegetables – Prepare an exhibit of a loaf of fruit or vegetable quick bread. A bread machine may NOT be used to make this exhibit. Include a copy of the recipe and a menu for one day including the food item. The recipe and menus may be written or typed on note cards or a piece of paper. The loaf of bread should be displayed on a disposable plate and placed in a self-sealing plastic bag.

Outdoor Meals (S'Mores and More) – Prepare an exhibit of 3 Breakfast Cookies from the project manual. Include the recipe and a menu for one meal including the food item. The recipe and menu may be written or typed on a note card or on a piece of paper. Cookies should be displayed on a disposable plate placed in a self-sealing plastic bag.

Foods with an International Flavor – Prepare an exhibit of 3 cookies or a loaf of bread typical of another country, including a copy of the recipe used, country of origin, and menu for one day. The menu should include the cookies or bread. The recipe and menu may be written or typed on note cards or a piece of paper. Cookies or bread should be displayed on a disposable plate placed in a self-sealing plastic bag.

Exploring Our Food Heritage – Prepare an exhibit of 3 cookies from some ethnic recipe, including a copy of the recipe used. The specific ethnic group or culture should be identified with the recipe. Provide a menu for one meal including the food item. Cookies should be displayed on a disposable plate placed in a self-sealing plastic bag.

Meat & Other Protein Sources – Prepare a nutrition education display related to one of four topics from this project manual: nutritional value, food safety, food preparation, or food buying of meat and other protein sources. There is NOT a food exhibit option for this class.

FOOD PRESERVATION

Prepare an exhibit using ONE of the following food preservation methods: Canning; freezing; drying; pickles/relishes; jams, jellies and preserves OR a combination of these (see Preservation Combination option below), excluding Freezing. All exhibits must be labeled with the name of the food, the date preserved, and the method of food preservation. The entry should also be accompanied by the recipe(s), with the source of the recipe(s) listed.

Examples:

Peaches, boiling water canner. July 13, 2007

Recipe: (typed or written) AND Recipe Source…for example – USDA website, etc.)

All preserved products should be prepared and processed according to the current USDA/Extension information. USDA information on preserving food, including recipes, can be found at www.homefoodpreservation.com All canned products must be canned in clear, standard jars in good condition using two-piece canning lids (flat lid and band). Must use a new, unused flat.

Canning – The exhibit should include two different canned foods in appropriate jars for the products. Food may be fruit, vegetable or tomato product (i.e. salsa, juice, etc).

Freezing – Prepare a nutrition display that illustrates a freezing principle. There is NOT a food exhibit option for this preservation method.

Drying – Exhibit two different dried foods packed in plastic food storage bags, include a brief written description of drying procedures used. Choose from fruit, vegetable, fruit leather or meat jerky.

Pickles and Relishes – Exhibit two pint jars of different recipes of pickles and/or relishes. Jars should be appropriate for the product.

Jams, Jellies, and Preserves – Exhibit half-pint jars of two different jams, jellies, and/or preserves.

Preservation Combination – Exhibit two different preserved food products, excluding Freezing, in appropriate jars/packaging (drying). For example, exhibit 1 jar of tomatoes (Canning) and 1 half-pint of jelly (Jams, Jellies and Preserves).

CAKE DECORATING

To be judged 2:00 p.m., Thursday, July 9th, in Foods Area. You will decorate a cake in front of the judge and audience. Bring your own card table and chair. You will have approximately 45 minutes to decorate the cake. Bring all your own tips, bags, and other equipment and colored frosting already mixed.

Cake Decorating Beginner (1-2 years) - Decorate an already frosted two layer round or square cake made by exhibitor.

Cake Decorating Advanced (3 or more years) - Decorate a cake already frosted, made by exhibitor. Skills must be more advanced than previous years. Be creative.

CANDY MAKING

Let's Make Candies, Junior - Exhibit five pieces of one kind of uncooked, semi-cooked or cereal candy. (See project book for guidelines.) Include recipe on 3"x5" card. Display on a 6" disposable paper plate and in a plastic bag.

Let's Make Candies, Advanced, Senior - Exhibit three pieces of crystalline candy and three pieces of non-crystalline candy. Include recipes on a 3"x5" card. (Note: Be sure to check definition of crystalline and non-crystalline candies in your book.) Display on a 6" disposable paper plate and in a plastic bag.