Food Demonstrations, Ages 8-12

Transcription

1 Food Demonstrations, Ages 8-12 A. Appearance of presenter B. Confidence C. Voice quality and grammar D. Topic selection E. Introduction F. Knowledge of subject matter G. Organization H. Food safety handling techniques I. Demonstration Techniques J. Visuals/handouts, if used K. Product L. Final display M. Summary N. Overall demonstration O. Overall appearance P. Difficulty for age and years in project A minutes in length B. Demo is related to project area enrolled in C. No commercial names visible or mentioned

2 Food Demonstrations, Ages 13+ A. Appearance of presenter B. Confidence C. Voice quality and grammar D. Topic selection E. Introduction F. Knowledge of subject matter G. Organization H. Food safety handling techniques I. Demonstration Techniques J. Visuals/handouts, if used K. Product L. Final display M. Summary N. Overall demonstration O. Overall appearance P. Difficulty for age and years in project A minutes in length B. Demo is related to project area enrolled in C. No commercial names visible or mentioned

3 Display Exhibit, Cooking 101 A. Attractive and interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Demonstrated knowledge gained G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display does not exceed 24 W x 15 D x 36 H B. No commercial names visible or mentioned Overall Comments: (Comments are helpful to the exhibitor)

4 Product Exhibit, Cooking 101 A. Appearance is appropriate for product B. Evenly sized and shaped C. Consistency is appropriate for product D. Pleasing, well-blended flavor E. No off flavor or aftertaste F. Variety of food on menu G. Menu representative of the food pyramid H. Exhibitor s knowledge of project I. Overall appearance J. Difficulty for age and years in project A. Three 2 square cereal bars with no add-ins OR three cookies OR ¼ of an 8 square or round coffee cake displayed on a white disposable plate placed in a clear self-sealing plastic bag B. Menu for 1 meal (including food exhibited) written or typed on a card no larger than 4 x 6

5 Food and Kitchen Safety Display Exhibit, Cooking 201 A. Attractive and interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Demonstrated knowledge gained G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display does not exceed 24 W x 15 D x 36 H B. Includes information from sources other than project manual C. No commercial names visible or mentioned

6 Milk Products Display Exhibit, 201 A. Attractive & interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Shows different types of milk and possible uses for milk in cooking G. Good workmanship H. Variety of food on menu I. Menu is representative of food pyramid J. Overall appearance K. Difficulty for age and years in project A. Display includes a recipe containing a type of milk B. Menu for 1 meal (including food from recipe) written or typed on a card no larger than 4 x 6 C. Display is no larger than 24 W x 15 D x 36 H

7 Muffins, Biscuits, Scones, 201 A. Light brown in color B. Symmetrical shape C. Uniform size D. Slightly moist E. Uniform texture F. Tender crust G. Moist and tender interior H. Pleasing, well-blended flavor I. Variety of food on menu J. Menu is representative of food pyramid K. Exhibitor s knowledge of project L. Overall appearance M. Difficulty for age and years in project A. 3 cheese muffins OR 3 rolled biscuits OR 3 scones displayed on a white disposable plate placed in a clear self-sealing plastic bag B. Menu for 1 meal (including food exhibited) written or typed on card no larger than 4 x 6

8 Basic Nut Bread, Cooking 201 A. Evenly rounded top B. Uniform color C. Evenly browned D. May have slightly rough center crack E. Even distribution of fruit or vegetables F. Thin, tender crust G. Slices without crumbling H. Uniform grain, free of large tunnels I. Moist crumb J. Pleasing, well-blended flavor, characteristic for variety of bread K. Variety of food on menu L. Menu is representative of food pyramid M. Exhibitor s knowledge of project N. Overall appearance O. Difficulty for age and years in project A. Whole 5 x 9 loaf of basic nut bread with variation displayed on a white disposable plate placed in a clear self-sealing plastic bag B. Menu for 1 meal (including bread exhibited) written or typed on a card no larger than 4 x 6

9 Experiment Display Exhibit, Cooking 301 A. Attractive & interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Demonstrates knowledge gained G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display does not exceed 24 W x 15 D x 36 H B. No commercial names visible or mentioned

10 Cheese Display Exhibit, Cooking 301 A. Attractive & interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Shows different types of cheese and possible uses for cheese in cooking G. Good workmanship H. Variety of food on menu I. Menu is representative of food pyramid J. Overall appearance K. Difficulty for age and years in project A. Display includes a recipe containing a type of cheese B. Menu for 1 meal (including food from recipe) written or typed on a card no larger than 4 x 6 C. Display is no larger than 24 W x 15 D x 36 H

11 Snack Mix, Cooking 301 A. Accurate and adequate info in project manual B. Answers in manual show knowledge of subject C. Project manual pages complete and neat D. Snack mix has pleasing flavor E. Display is attractive and original F. Entire display follows a party theme G. Snack mix incorporated into display H. Overall appearance I. Difficulty for age and years in project A. Two cups of snack mix included B. Party display is themed C. Completed party planning checklist & timeline from manual D. Exhibit does not exceed 24 W x 15 D x 36 H E. Recipe and party menu included on cards no larger than 4 x 6 F. No perishable foods are used

12 Cake Exhibit, Cooking 301 A. Level to slightly rounded top B. Appropriate color C. Tender outside edge D. Uniform grain, free of large tunnels or holes E. Moist crumb F. Pleasing, well-blended flavor G. Variety of food on menu H. Menu is representative of food pyramid I. Exhibitor s knowledge of project J. Overall appearance K. Difficulty for age and years in project A. One 8 rich white cake, no frosting OR ¼ of oatmeal cake, with topping, including corner, OR ¼ of Grandma s apple cake, no topping, including corner displayed on white disposable plate placed in clear self-sealing plastic bag B. Menu for 1 day (including food exhibited) written or typed on a card no larger than 4 x 6

13 Fruit/Vegetable Quick Bread Exhibit, Cooking 301 A. Evenly rounded top B. Uniform color C. Evenly browned D. May have slightly rough center crack E. Even distribution of fruit or vegetables F. Thin, tender crust G. Uniform grain, free of large tunnels H. Moist crumb I. Does not crumble easily J. Pleasing, well-blended flavor, characteristic for variety of bread K. Variety of food on menu L. Menu is representative of food pyramid M. Exhibitor s knowledge of project N. Overall appearance O. Difficulty for age and years in project A. Whole 5 x 9 loaf of fruit or vegetable quick bread displayed on a white disposable plate placed in a clear self-sealing plastic bag B. Menu for 1 day (including bread exhibited) written or typed on a card no larger than 4 x 6 C. Recipe included on card no larger than 4 x 6

14 Yeast Breads, Cloverleaf Rolls, 301 A. Symmetrical, well-shaped, uniform size B. Evenly rounded top C. Crust characteristic for type of bread D. Volume appropriate for type of bread E. Uniformly browned F. Free of streaks G. Free form larger air bubbles H. Even grain I. Texture characteristic for type of bread J. Moist crumb K. Tender crumb L. Elastic quality to crumb M. Pleasing, well-baked flavor N. Flavor typical for type of bread O. Variety of food on menu P. Menu is representative of food pyramid Q. Exhibitor s knowledge of project exhibited R. Overall appearance S. Difficulty for age and years in project A. Three cloverleaf dinner rolls, made from the basic dinner roll dough recipe B. Menu for 1 day (including yeast bread) written or typed on a card no larger than 4 x 6 C. Placed on a plain white disposable plate in a clear self-sealing plastic bag

15 Yeast Breads, Coffee Cake, 301 A. Symmetrical, well-shaped, uniform size B. Evenly rounded top C. Crust characteristic for type of bread D. Volume appropriate for type of bread E. Uniformly browned F. Free of streaks G. Free form larger air bubbles H. Even grain I. Texture characteristic for type of bread J. Moist crumb K. Tender crumb L. Elastic quality to crumb M. Pleasing, well-baked flavor N. Flavor typical for type of bread O. Variety of food on menu P. Menu is representative of food pyramid Q. Exhibitor s knowledge of project exhibited R. Overall appearance S. Difficulty for age and years in project A. Sweet dough coffee cake, no frosting, using ½ recipe of basic sweet dough in project book, shaped as desired B. Menu for 1 day (including yeast bread) written or typed on a card no larger than 4 x 6 C. Placed on an aluminum foil covered cardboard cut not to exceed 2 beyond the border of coffeecake in a clear self-sealing plastic bag

16 Yeast Breads, Loaf Bread, Cooking 301 A. Symmetrical, well-shaped, uniform size B. Evenly rounded top C. Crust characteristic for type of bread D. Volume appropriate for type of bread E. Uniformly browned F. Free of streaks G. Free form larger air bubbles H. Even grain I. Texture characteristic for type of bread J. Moist crumb K. Tender crumb L. Elastic quality to crumb M. Pleasing, well-baked flavor N. Flavor typical for type of bread O. Variety of food on menu P. Menu is representative of food pyramid Q. Exhibitor s knowledge of project exhibited R. Overall appearance S. Difficulty for age and years in project A. One loaf of bread from any recipe B. Menu for 1 day (including yeast bread) written or typed on a card no larger than 4 x 6 C. Display on aluminum foil covered cardboard cut to not exceed more than 2 beyond border of loaf covered in clear plastic wrap D. Recipe included on card

17 Yeast Breads, Product of Choice, Cooking 301 A. Symmetrical, well-shaped, uniform size B. Evenly rounded top C. Crust characteristic for type of bread D. Volume appropriate for type of bread E. Uniformly browned F. Free of streaks G. Free form larger air bubbles H. Even grain I. Texture characteristic for type of bread J. Moist crumb K. Tender crumb L. Elastic quality to crumb M. Pleasing, well-baked flavor N. Flavor typical for type of bread O. Variety of food on menu P. Menu is representative of food pyramid Q. Exhibitor s knowledge of project exhibited R. Overall appearance S. Difficulty for age and years in project A. Menu for 1 day (including yeast bread) written or typed on a card no larger than 4 x 6 B. Display on aluminum foil covered cardboard cut to not exceed more than 2 beyond border of product, covered in clear plastic wrap C. Recipe included on card

18 Experiment Display Exhibit, Cooking 401 A. Attractive & interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Demonstrates knowledge gained G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display does not exceed 24 W x 15 D x 36 H B. No commercial names visible or mentioned

19 Dried Beans/Peas Display Exhibit, Cooking 401 A. Attractive & interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Shows different types of dried beans/peas and possible uses in cooking G. Good workmanship H. Variety of food on menu I. Menu is representative of food pyramid J. Overall appearance K. Difficulty for age and years in project A. Display is no larger than 24 W x 15 D x 36 H B. Display includes recipe containing at least one type of dried beans or peas C. Menu for 1 meal (including recipe exhibited) written or typed on card no larger than 4 x 6 D. Includes information from sources other than project manual E. No commercial names visible or mentioned

20 Celebration Meal, Cooking 401 A. Accurate and adequate info in project manual B. Answers in manual show knowledge of subject C. Project manual pages complete and neat E. Display is attractive and interesting F. Neat, distinctive, large and simple for easy reading G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display no larger than 24 W x 15 D x 36 H B. Completed planning checklist and timeline from manual C. No food included in exhibit

21 Angel Food Cake/Sponge Cake/Chiffon Cake, Cooking 401 A. Uniform, golden brown color B. Rough crust, free from stickiness C. Light, tender crumb D. Slightly moist crumb E. Fairly small air cells, evenly distributed F. Fairly thin cell walls G. Free of tunnels H. Delicate flavor I. Well-blended flavor J. No excessive tastes from individual ingredients K. Variety of food on menu L. Variety of colors, textures, flavors and shapes on menu M. Menu is representative of food pyramid N. Exhibitor s knowledge of project O. Overall appearance P. Difficulty for age and years in project A. Angel food cake OR sponge cake OR chiffon cake, unfrosted B. Menu for 1 day (including cake exhibited) written or typed on card not larger than 4 x 6 C. Placed on a plain white disposable plate in a clear self-sealing plastic bag

22 Unfilled Baked Pie Crust, Cooking 401 A. Golden brown color B. No large air bubbles, blistered surface or roughness C. Attractively shaped edges D. Uniform thickness E. Not shrunken F. Crisp G. Flaky and light H. Breaks easily with fork I. Does not crumble holds shape when lifted J. Pleasant flavor K. Well-blended flavor L. Variety of food on menu M. Menu representative of food pyramid N. Overall appearance O. Difficulty for age and years in project A. Menu for 1 day (including recipe exhibited) written or typed on card no larger than 4 x 6 B. Whole unfilled pastry shell in 8 or 9 disposable pan C. Recipe from project manual was used

23 Two-Crust Fruit Pie, Cooking 401 A. Golden brown color B. No large air bubbles, blistered surface or roughness C. Attractively shaped edges D. Uniform thickness E. Not shrunken F. Crisp G. Flaky and light H. Breaks easily with fork I. Does not crumble holds shape when lifted J. Filling tender but holds shape K. Pleasant flavor L. Well-blended flavor M. Variety of food on menu N. Menu representative of food pyramid O. Overall appearance P. Difficulty for age and years in project A. Two-crust fruit pie from project manual in 8 or 9 disposable pan B. Menu for 1 day (including recipe exhibited) written or typed on card no larger than 4 x 6 C. Recipe from project manual was used

24 Pie of Choice, Cooking 401 A. Golden brown color B. No large air bubbles, blistered surface or roughness C. Attractively shaped edges D. Uniform thickness E. Not shrunken F. Crisp G. Flaky and light H. Breaks easily with fork I. Does not crumble holds shape when lifted J. Filling tender but holds shape K. Pleasant flavor L. Well-blended flavor M. Variety of food on menu N. Menu representative of food pyramid O. Overall appearance P. Difficulty for age and years in project A. Two-crust fruit pie from project manual in 8 or 9 disposable pan B. Menu for 1 day (including recipe exhibited) written or typed on card no larger than 4 x 6 C. Recipe included on card

25 Candy, Fudge, Cooking 401 A. Firm B. Holds shape C. Uniform in size D. Uniform in shape E. Uniform in color F. Smooth G. Creamy H. Not crystalized I. Well-blended flavor J. Pleasing flavor K. Exhibitor s knowledge of project L. Overall appearance M. Difficulty for age and years in project A. Six 1 pieces of classic chocolate fudge 1 displayed on a white paper plate in a clear zipper sealed plastic bag B. Nuts omitted

26 Candy, Caramels, Cooking 401 A. Soft-plastic consistency, not syrupy or brittle B. Holds shape C. Uniform in color D. Smooth and glossy E. Appropriate shape F. Chewy, not too tough G. Not grainy H. Well-blended flavor I. Pleasing flavor J. Exhibitor s knowledge of project K. Overall appearance L. Difficulty for age and years in project A. Six caramels, made with recipe from project manual, individually wrapped in waxed paper displayed on a white paper plate in a clear zipper sealed plastic bag

27 Candy, Toffee, Cooking 401 A. Uniform in shape B. Uniform in color C. Not crystalized or grainy D. Breaks easily E. Well-blended flavor F. Pleasing flavor G. Exhibitor s knowledge of project H. Overall appearance I. Difficulty for age and years in project A. Six small pieces of toffee, made with recipe from project manual, displayed on a white paper plate in a clear zipper sealed plastic bag

28 Candy, Assorted, Cooking 401 Candy 1: A. Consistency B. Appearance C. Texture D. Flavor Candy 2: A. Consistency B. Appearance C. Texture D. Flavor Candy 3: A. Consistency B. Appearance C. Texture D. Flavor A. Two pieces of three type of candy from recipes NOT in project manual B. Displayed on white paper plate in clear zipper plastic bag C. Recipe for each type of candy on card no larger than 4 x 6

29 Jams/Preserves/Butters A. Uniform color, appropriate for ripened fruit B. Uniform chopped fruit in preserves C. No foam or air bubbles D. No foreign matter E. Adequate headspace F. Jam (if shown) flow slightly G. Preserves (if shown) in thick, syrupy Gel H. Clean, standard canning jar, suitable for product I. Standard two-piece canning lid J. Jar seal K. Exhibitor s knowledge of project L. Overall appearance M. Difficulty for age and years in project A. Exhibit pint or half-pint of two categories B. Jar rings provided C. Jars labeled: product, method, date D. Recipe for both on card no larger than 4 x 6 E. Recipe from a credible source

30 Jellies/Marmalades A. Uniform color, appropriate for ripened fruit B. Jelly clear, free from cloudiness or crystals C. Jelly firm D. Marmalade Flow slightly E. Marmalades Uniformly chopped fruit F. No foreign matter G. No foam or air bubbles H. Adequate headspace I. Clean, standard canning jar, suitable for product J. Standard two-piece canning lid K. Jar seal L. Exhibitor s knowledge of project M. Overall appearance N. Difficulty for age and years in project A. Exhibit one pint or half-pint each of jelly AND marmalade B. Jar rings provided C. Jars labeled: product, method, date D. Recipes for both on card no larger than 4 x 6 E. Recipe from a credible source

31 Fruits/Vegetables/Juices A. Uniform color B. Free from cloudiness C. No foreign matter D. Adequate headspace E. No foam or air bubbles F. Good portion liquid to solid G. Jar full, not crowded H. Clean, standard canning jar, suitable for product I. Standard two-piece canning lid J. Jar seal K. Processing method is appropriate for product L. Exhibitor s knowledge of project M. Overall appearance N. Difficulty for age and years in project A. 2 pints or 2 quarts of fruits and/or vegetables, fruit sauces, or juices B. Jar rings provided C. Jars labeled: product, method, date

32 Pickles/Relishes/Salsas A. Young, firm produce used B. Bright, clear, natural color C. Mixed pickles, good blend D. Firm, good proportion of solid to liquid E. No foreign matter F. No air bubbles or foam G. Standard canning jar H. Clean, suitable for product I. Standard two-piece canning lid J. Jar seal K. Appropriate for product L. Knowledge of project exhibited M. Overall appearance N. Difficulty for age and years in project A. Exhibit pint or half-pint of two categories B. Jar rings provided C. Jars labeled: product, method, date D. Recipes for both on card no larger than 4 x 6 E. Recipes from credible source

33 Drying Foods A. Uniform thickness or size B. Appropriate color C. Clear, not dark or dull in color D. Pliable, tough, leathery jerky E. Brittle F. Fibrous, forms points when broken G. Dry, not moist in center H. Pleasant, not old or musty I. Jerky characteristic of seasoning and meat used J. Moisture-proof packaging K. Useable size L. Food has been pretreated by blanching when necessary M. Exhibitor s knowledge of project N. Overall appearance O. Difficulty for age and years in project A. Quantity and selection of products exhibited meets class requirements as stated in the fair book B. Each product displayed in small, clear, zipper sealed plastic bag C. Card no larger than 4 x 6 included with stepby-step instruction of each D. Jerky recipe included on card, if exhibited E. Recipe, if used, from credible source

34 Freezing A. Attractive & interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Demonstrates knowledge gained G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display does not exceed 24 W x 15 D x 36 H B. No commercial names visible or mentioned

35 Canning A. Ripeness/maturity of produce B. Natural color C. Uniform in shape and size D. Good proportion of solid to liquid E. Jar full, not crowded F. Appropriate headspace G. No air bubbles, foam, or foreign matter H. Standard canning jar I. Clean jar, suitable for product J. Standard 2-piece canning lid K. Jar seal L. Proper processing method for product M. Exhibitor s knowledge of project & techniques N. Overall appearance O. Difficulty for age and years in project A. Quantity and selection of products exhibited meets class requirements as stated in the fair book. B. Recipe written or typed on card no larger than 4 x6 C. Label with product name, date, processing method

36 Food Science 1 A. General knowledge of food science concepts and processes B. Display explains food science question investigated C. Display explains process used to conduct experiment D. Display explains results and observations E. Display explains what was learned F. Display explains how information is applied G. The exhibit presents facts and information in an organized easy to understand way H. Easy to read I. Accurate information L. Overall appearance M. Difficulty for age and years in project A. Display, poster or digital presentation (with printed copy for display) B. Display not to exceed 24 W x 15 D x 36 H OR poster not to exceed 22 x30 C. No commercial names visible or mentioned

37 Food Science 2 A. General knowledge of food science concepts and processes B. Display explains food science question investigated C. Display explains process used to conduct experiment D. Display explains results and observations E. Display explains what was learned F. Display explains how information is applied G. The exhibit presents facts and information in an organized easy to understand way H. Easy to read I. Accurate information L. Overall appearance M. Difficulty for age and years in project A. Display, poster or digital presentation (with printed copy for display) B. Display not to exceed 24 W x 15 D x 36 H OR poster not to exceed 22 x30 C. No commercial names visible or mentioned

38 Food Science 3 A. General knowledge of food science concepts and processes B. Display explains food science question investigated C. Display explains process used to conduct experiment D. Display explains results and observations E. Display explains what was learned F. Display explains how information is applied G. The exhibit presents facts and information in an organized easy to understand way H. Easy to read I. Accurate information L. Overall appearance M. Difficulty for age and years in project A. Display, poster or digital presentation (with printed copy for display) B. Display not to exceed 24 W x 15 D x 36 H OR poster not to exceed 22 x30 C. No commercial names visible or mentioned

39 Food Science 4 A. General knowledge of food science concepts and processes B. Display explains food science question investigated C. Display explains process used to conduct experiment D. Display explains results and observations E. Display explains what was learned F. Display explains how information is applied G. The exhibit presents facts and information in an organized easy to understand way H. Easy to read I. Accurate information L. Overall appearance M. Difficulty for age and years in project A. Display, poster or digital presentation (with printed copy for display) B. Display not to exceed 24 W x 15 D x 36 H OR poster not to exceed 22 x30 C. No commercial names visible or mentioned

40 Meat & Other Protein Sources A. Attractive and interesting B. Neat, distinctive, large & simple for easy reading C. Imaginative use of colors, shape and space D. Accurate and adequate information E. Easily understood message F. Appropriate for general public audience G. Good workmanship H. Overall appearance I. Difficulty for age and years in project A. Display no larger than 24 W x 15 D x 36 H B. Topic used is one of the following: Nutritional Value, Food Safety, Food Preparation or Food Buying of Meat/Other Protein Sources

41 Cake Decorating, Cupcakes A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Flowers F. Writing G. Borders H. Other techniques used (if applicable) I. Exhibitor s knowledge of project J. Exhibitor s knowledge of tips used J. Exhibitor s knowledge of techniques used K. Overall appearance L. Difficulty for age and years in project A. Frosting recipe and tip numbers included on card no larger than 4 x 6 B. 4 cupcakes displayed C. Cupcakes displayed on 8 round cardboard covered in aluminum foil D. 4 different techniques used in decorating E. Handmade frosting

42 Cake Decorating, Cookie A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Flowers F. Writing G. Borders H. Other techniques used (if applicable) I. Exhibitor s knowledge of project J. Exhibitor s knowledge of tips used J. Exhibitor s knowledge of techniques used K. Overall appearance L. Difficulty for age and years in project A. Frosting recipe and tip numbers included on card no larger than 4 x 6 B. One 3-6 cookie C. Cookie displayed on 8 round cardboard covered in aluminum foil D. Piped design E. Handmade frosting

43 Cake Decorating, 1 Layer A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Top border, basic shell F. Bottom border, basic shell G. Piped flowers (if applicable) H. Leaves (if applicable) I. Writing (if applicable) J. Other techniques used (if applicable) K. Exhibitor s knowledge of project L. Exhibitor s knowledge of tips used M. Exhibitor s knowledge of techniques used N. Overall appearance O. Difficulty for age and years in project A. Frosting recipe and tip numbers included on card no larger than 4 x 6 B. Real cake C. Cake displayed on 10 round cardboard covered in aluminum foil D. Within size specifications (8 round, 1 layer) E. Handmade frosting F. Top and bottom shell border G. Minimum of 5 level 2 techniques

44 Cake Decorating, 2 Layer, Flowered A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Side Decoration F. Top border, shell with variation G. Bottom border, shell with variation H. Piped flowers, rose I. Piped flowers, other J. Leaves K. Writing L. Other techniques used (if applicable) M. Exhibitor s knowledge of project N. Exhibitor s knowledge of tips used O. Exhibitor s knowledge of techniques used P. Overall appearance Q. Difficulty for age and years in project A. Frosting recipe and tip numbers included on card no larger than 4 x 6 B. Real cake C. Cake displayed on 10 round cardboard covered in aluminum foil D. Within size specifications (8 round, 2 layers) E. Handmade frosting F. Top and bottom shell variation G. Two types of piped flowers, one a rose H. Piped leaves used I. Writing used J. Minimum of 4 level 3 techniques

45 Cake Decorating, 2 Layer, Figures A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Piped Decor F. Top border G. Bottom border H. Writing (if applicable) I. Other techniques used (if applicable) J. Exhibitor s knowledge of project K. Exhibitor s knowledge of tips used L. Exhibitor s knowledge of techniques used M. Overall appearance N. Difficulty for age and years in project A. Frosting recipe and tip numbers included on card no larger than 4 x 6 B. Real cake C. Cake displayed on 10 round cardboard covered in aluminum foil D. Within size specifications (8 round, 1 layer) E. Handmade frosting F. Top and bottom border G. Cake decorated with piped figures

46 Cake Decorating, Challenge Cake A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Top border (if applicable) F. Bottom border (if applicable) G. Variation in border (if applicable) H. Leaves (if applicable) I. Writing (if applicable) J. Side decoration (if applicable) K. Piped Flowers (if applicable) L. Other techniques used (if applicable) M. Exhibitor s knowledge of project N. Exhibitor s knowledge of tips used O. Exhibitor s knowledge of techniques used P. Overall appearance Q. Difficulty for age and years in project A. Frosting recipe and tip numbers included on card no larger than 4 x 6 B. Real cake C. Cake displayed on cardboard covered in aluminum foil D. Handmade frosting E. 1 page written description included F. 1-4 pictures included G. At least 5 different techniques used

47 Cake Decorating, Wedding Cake A. Design B. Frosting smoothness C. Uniformity D. Arrangement E. Top border (if applicable) F. Bottom border (if applicable) G. Variation in border (if applicable) H. Leaves (if applicable) I. Writing (if applicable) J. Side decoration (if applicable) K. Piped Flowers (if applicable) L. Rose(s) M. Other techniques used (if applicable) N. Exhibitor s knowledge of project O. Exhibitor s knowledge of tips used P. Exhibitor s knowledge of techniques used Q. Overall appearance R. Difficulty for age and years in project A. Frosting recipe, tip numbers, construction process and number it can feed included on card no larger than 4 x 6 B. Real cake C. Cake displayed on cardboard base covered in aluminum foil D. Handmade frosting E. Two-layer, three-tier cake F. Topper used Overall Comments: (Comments are helpful to the exhibitor; use back)

48 Action Presentation, Ages 8-12 A. Appearance of exhibitor B. Confidence C. Voice quality and grammar D. Topic selection E. Introduction F. Exhibitor s knowledge of subject matter G. Organization H. Visuals/handouts, if used I. Educational value J. Engaged audience K. Summary L. Overall demonstration M. Difficulty for age and years in project A. Demonstration minutes in length B. Demo related to project area enrolled in C. No commercial names visible or mentioned

49 Action Presentation, Ages 13+ A. Appearance of exhibitor B. Confidence C. Voice quality and grammar D. Topic selection E. Introduction F. Exhibitor s knowledge of subject matter G. Organization H. Visuals/handouts, if used I. Educational value J. Engaged audience K. Summary L. Overall demonstration M. Difficulty for age and years in project A. Demonstration minutes in length B. Demo related to project area enrolled in C. No commercial names visible or mentioned

50 Health 1 A. First aid kit in strong and durable container B. Kit is proper size for contents C. Contents suitable and complete D. Cards have complete and accurate information E. Cards are neat and legible F. Card are well organized G. Exhibitor s knowledge of project H. Exhibitor can demonstrate how they will use this in daily life I. Overall appearance J. Difficulty for age and years in project A. Exhibit family first aid kit B. 4 1st Aid Skills Sections completed in Project Book

51 Health 2 A. Attractive and interesting B. Neat and easy to read C. Imaginative us of colors, shapes and space D. Accurate and adequate information E. Easily understood message F. Demonstrates knowledge gained G. Good workmanship H. Exhibitor s knowledge of project I. Exhibitor can demonstrate how they will use this in daily life J. Overall appearance K. Difficulty for age and years in project A. Exhibit a smarts project from project manual B. Poster (if used) is no larger than 22 x 30 and display (if used) is no larger than 24 x 15 x 36 C. No commercial names visible or mentioned D. 4 Staying Healthy skills completed in project book

52 Health 3 A. Complete fitness file B. File is neat and legible C. File is well-organized D. Display is attractive and interesting E. Display lettering is neat and legible F. Information is accurate and adequate G. Exhibitor s knowledge of project H. Exhibitor can demonstrate how they will use this is daily life I. Overall appearance J. Difficulty for age and years in project A. Exhibit poster OR a display on one of the keeping fit skills B. Poster (if used) is no larger than 22 x 30 and display (if used) is no larger than 24 x 15 x 36 C. 4 Keeping Fit skills completed in the project book

53 Health Innovation A. Accurate information B. Well-formed idea/originality C. Goals established D. Exhibit reflects stated goal(s) E. Ability to explain decisions or results shown F. Skills/knowledge gained G. Exhibitor s ability to identify successes and failures H. Appropriate level of content knowledge demonstrated I. Logical flow to presentation; well-organized J. Eye catching and appealing exhibit K. Appropriate use of photographs, illustrations, design plans, etc. L. Will the viewer learn something?