State Fair - Any 4-H'er, 10 years of age by September 1 of current 4-H year or over may enter. Classes with an asterisk (*) are eligible for State Fair. Exhibitors must bring county project requirements and recipe printed on a card.
GENERAL FOODS & NUTRITION RULES
1. 4-Hers must be present at judging to be receive ribbons, awards, premiums and/or State Fair honors.
2. All food must be the work of the member. Prepackaged mixes are not allowed.
3. Contact the Marshall-Putnam Extension Unit for the current USDA canning procedures.
4. Cooking products may be brought in any type of container, if not specified in the class descriptions. Wrapping will be provided along with paper plates for display.
5. After each food product is judged, it must go to the wrapping table in the Art Hall.
6. To help avoid congestion, members should arrive to be judged at the time designated for the club in which they belong.
7. Jr. Champion Cook will be awarded to member ages 8-12 as of Sept. 1 of the current 4-H year, exhibiting three or more food projects accumulating the most points (3 points for a blue, 2 pts. for red, 1 pt. for white). Ties will be broken by judges and superintendents based on the difficulty of the projects.
8. Senior Champion Cook will be awarded to members aged 13 and older as of September 1 of the current 4-H year. (See Rule 9 for point system).
9. All cakes can be taken home after judging. A digital picture will be taken for display.
10. Styrofoam cake forms may be used for the cake decorating classes.
11. Displays are limited to a 2' wide x 15" deep area and only non-perishable items such as sealed canned goods. No perishable items. No commercial names should be visible on products used.
Judging schedule for the Foods Department, first day of the 4-H Show:
2:00 p.m. Junior Superintendents
2:00 p.m. 4-Hers with 5+ foods projects
2:15 p.m. Henry Guys & Gals
Hennepin Heroes
Wenona Highlighters
L-W Achievers
2:30 p.m. M-P Pony Express
Bell Plain Hustlers
2:45 p.m Bennington Go-Getters
Steuben Rangers
3:00 p.m. Saratoga Leadaways
P.C. Progressors
2701 CAKE DECORATING - Beginners. Exhibit one decorated, shaped cake, either by using a shaped cake pan or by shaping your own cake. Do not leave cake in pan. Icing should be made by 4-Her. Include recipe for icing and a menu for one meal. Menu should include cake.
2702 CAKE DECORATING - Advanced. Two or more decorated layer or stacked/tiered cakes. No cakes should be left in pans. On a 3"x 5" card 4-Hers must explain at least two new techniques learned during current year of project and demonstrate on exhibited cakes. Include on card name, age, and year in project. Icing should be made by 4-Her. Include recipe for icing and a menu for one meal. Menu should include cake.
2703 CAKE DECORATING FUN CLASS - Beginners. This is an additional exhibit option just for fun! Exhibit three decorated cupcakes or one mini-cake less than 6" in diameter. Icing should be made by 4-Her. Non-premium class.
2704 CAKE DECORATING FUN CLASS DISPLAY - Advanced. This is an additional exhibit option just for fun! Exhibit a collection of three to five cupcakes or cookies decorated to a theme. Placemats, baskets, decorative plate or any prop may be used to enhance the display. Non-premium class.
2705 BEGINNING CANDYMAKING - First Year. Exhibit 4-5 molded Party Time Mints. Recipe is on page 59 of this book. Include a copy of the recipe and a menu for one meal. Menu should include mints.
2706 BEGINNING CANDYMAKING - Second Year. Exhibit 5-minute fudge. Recipe on page 2 of Beginning Candymaking manual. Bring 6 one-inch squares on paper plate. Include a copy of the recipe and a menu for one meal. Menu should include fudge.
2707 ADVANCED CANDYMAKING - First Year. Exhibit Old Fashion Chocolate Fudge. Recipe available on page 59 of this book. Bring 6 one-inch squares on paper plate. Include a copy of the recipe and a menu for one meal. Menu should include fudge.
2708 ADVANCED CANDYMAKING -Second Year-Exhibit Toffee broken into pieces. Include a copy of the recipe and a menu for one meal. Menu should include toffee.
*2709 4-H Cooking 101 - Prepare an exhibit of 3 cereal marshmallow bars OR ¼ of 8" square or round coffee cake 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 or cookies should be displayed on a disposable plate placed in a self-sealing plastic bag.
*2710 4-H COOKING 102 - 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.
*2711 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.
*2712 Sports Nutrition - Prepare an exhibit of 3 no-bake cookies using the recipe included in the project manual 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.
*2713 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.
*2714 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.
*2715 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.
*2716 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.
*2717 Microwave Magic D, Presto Meals -- Prepare an exhibit of ¼ of the carrot cake, includingthe outer edges 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 selfsealing plastic bag.
*2718 Dairy Foods -Prepare a nutrition education display of the different types of milk & possible uses for milk in cooking. Include a recipe that you would like to prepare that contains one type of milk as well as a menu for a meal that includes that recipe. NO food exhibit option for this class.
*2719 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 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 ring, or pie shells should be displayed on a disposable plate or pie tin and placed in a self-sealing plastic bag.
*2720 Fruits & Vegetables - Prepare an exhibit of a loaf of fruit or vegetable quick bread. A bread machine may notbe 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 & placed in a self-sealing plastic bag.
*2721 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.
*2722 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, 2008.
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 (2) 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 (2) 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 (2) 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 (2) different jams, jellies, and/or preserves.
Preservation Combination – Exhibit two (2) 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).
*2723 Food 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 menus for one
day. The menus should include the cookies or bread. The recipe and menus 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.
*2724 Clover Challenge: Food & Nutrition - This class is limited to 15-18 year olds who are enrolled in Clover Challenge for this project area. Exhibit an educational display illustrating the Clover Challenge area explored. This could include anything NOT covered in the project books, including but not limited to career exploration, dietary plan for special audiences (diabetic, low cholesterol, elderly, etc.), an experiment related to foods, such as comparing leavening agents, etc. No food exhibit item may be included. The completed Illinois 4-H Clover Challenge Agreement must be presented with the exhibit.
Foods Department Recipes
Beginning Candy Making
PARTY TIME MINTS
3 oz. pkg. cream cheese (room temperature)
Food color as desired
1/4 to ½ tsp. flavoring (your choice of flavoring)
2 to 2-1/2 cups confectioner's sugar
small bowl of granulated sugar for dipping
Beat cream cheese until soft. Add coloring and flavoring. Gradually add confectioner's sugar. Knead until consistency is like pie dough (for firmer mix add more confectioner's sugar.) Roll into marble-sized balls. Dip into granulated sugar and lightly press into mold. Pop out onto wax paper. Let dry about 2 hours. Flip candies over and let dry additional 2 hours. Keep refrigerated until needed.
Advanced Candymaking
OLD FASHIONED CHOCOLATE FUDGE
2 cups sugar
1/4 teaspoon salt
2/3 cup milk
2 tablespoons butter
2 ounces unsweetened chocolate
1 teaspoon vanilla
2 tablespoons corn syrup
1/2 cup coarsely chopped nuts
Butter 8 inch square pan. Combine sugar, milk, chocolate, corn syrup, and salt in 2 quart sauce pan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234° on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
Remove from heat; add butter. Cool mixture to 120° without stirring, (bottom of pan will be lukewarm). Add vanilla; beat vigorously and continuously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. Mixture will hold it's shape when dropped from spoon. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm. Cut into squares.
