DEPT. 125- JR. FOODS AND NUTRITION Superintendent- Ann Pauli FOOD/FOOD PRESERVATION JUDGING: Tuesday, 12:30-4:30 p.m. & 5:00 p.m. - 7:00 p.m. (Judge s break from 4:30-5:00 p.m.) CAKE DECORATING JUDGING: Monday, 12:30 p.m. to 7:00 p.m. All food preparations shall be made from basic ingredients (not a package mix). All food should be in plastic bags and in displayable condition. You may want to bring extra cookies to replace those damaged in handling. For safety, the food will not be returned to the exhibitor. Ribbons will be available at the time of judging. You may not enter one recipe in two different divisions. No two members of one family may enter same exhibit or items will be disqualified. All entries NOT from Project Manual must be accompanied with recipe. Exhibitor must be present during judging. All exhibits MUST be prepared solely by the exhibitor. Be prepared to discuss with the judge the following information: nutritional value of product; details of preparation; what you learned from work in the Foods project; food safety information and what you would like to learn in the future. The following exhibits will remain at the Fair Bakery items, posters, mobiles, menu, and canned foods. All other foods must be taken home. To prevent spoilage, keep cold foods cold, hot foods hot. Use coolers or insulated containers for trans porting foods. Any entry can be gluten free. You must submit your recipe on a 3x5 card. A microwave will be available to warm up foods. Furnish your own plates or serving dishes as specified or as appropriate. All Posters should be 14 x 22. Champion Food Exhibit Ribbon Only Divisions A-D. SPECIAL AWARD HCE MERIT AWARD Youth Awards for outstanding workmanship ribbon and prize money. SPECIAL CO-OPERATIVE PROGRAM with RED STAR Yeast Coupons and yeast packet will be available to all contestants in any food category. DIVISION A - Six Easy Bites 1. One (1) Homemade TV Dinner *2. Mama Mia Pizza Pocket *3. Granola Bars (3) *4. Homemade Brownies (3) *5. Micro-Stuffed Potato *6. Colossal Chocolate Crunch Cookies (3) *7. Mystery Muffin (3) or Chocolate Chip Muffin (3) 8. Fruit plate, 5 kinds of fruit, 1 serving 9. 3 cookies, drop, molded, bar or ice box (recipe on a 3x5 card) 10. Any dish (sandwich, casserole, etc) which is prepared in the microwave (1 serving) (recipe on 3x5 card) 11. Chef s Choice: Any Main Dish, Sandwich or Vegetable (your choice, 1 serving) (recipe on 3x5 card) 12. Chef s Choice: Any Desert or Salad (your choice, 1 serving) (recipe on 3x5 card) 13. Poster on Healthy Food Selection, Smart Food Purchasing, Food Preparation, Food Safety, Food 100
Preservation or Careers 100
14. Any other item modified for dietary needs. (gluten free, low sodium, etc.) 15. Any Play it Safe activity or other activity from Six Easy Bites project book 16. Mobile showing main idea learned in Six Easy Bites project *Recipes must come from project manual. DIVISION B - Tasty Tidbits 1. Arrangement of an assortment of five different vegetables around a container of low fat dip (recipe on 3x5 card) *2. Nachos (make your own tortilla chips) *3. Whole wheat lemon banana muffins (3) *4. Hot Mexican Sauce with baked tortilla chips *5. Cocoa Mix (bring mix and make 2 serving) *6. Baking Better Batters-Cake Comparison (bring 4 corner square of each one made with oil and one made with applesauce) *7. Twisty Pretzel (regular or cheese) (3) *8. Baking Powder Biscuits (any variety) (3) *9. Italian Pasta Sauce with homemade pasta *10. Swedish Meatballs with noodles *11. Going Bananas (banana chips) 12. Learning game 13. Any dish (sandwich, casserole, etc) which is prepared in the microwave (1 serving) (recipe on 3x5 card) 14. Chef s Choice: Any Main Dish, Sandwich or Vegetable (your choice, 1 serving) (recipe on 3x5 card) 15. Chef s Choice: Any Dessert or Salad (your choice, 1 serving) (recipe on 3x5 card) 16. Any other item modified for dietary needs. (gluten free, low sodium, etc.) 17. Poster on Healthy Food Selection, Smart Food Purchasing, Food Preparation, Food Safety, Food Preservation or careers *Recipe must come from project manual DIVISION C - You're The Chef *1. Arrangement of an assortment of five different vegetable around a container of Zippy Vegetable Dip *2. Fruit platter arranged with Quicky Fruit Dip *3. Slow cooker barbeque beef sandwich *4. Quick Bread (1/2 loaf including heel, small or large) *5. Yeast bread Tea ring (bring entire ring) *6. Make Your Own Casserole *7. Oven baked chicken *8. Do a Stir Fry *9. Breadsticks for a Crowd (3) *10. Jiffy Jam (2 jars) *11. Pucker-Up Pickles (2 jars) *12. Zesty Salsa (2 jars) *13. Invent-A-Snack *14. India Chicken Curry *15. New Zealand paraoa parai 16. Any dish (sandwich, casserole, etc) which is prepared in the microwave (1 serving) (recipe on 3x5 card) 17. Chef s Choice: Any Main Dish, Sandwich or Vegetable (your choice, 1 serving) (recipe on 3x5 card) 18. Chef s Choice: Any Dessert or Salad (your choice, 1 serving) (recipe on 3x5 card) 11
19. Any other item modified for dietary needs. (gluten free, low sodium, etc.) 20. Poster on Healthy Food Selection, Smart Food Purchasing, Food Preparation, Food Safety, Food Preservation or careers 21. Luncheon/Brunch Menu Recipe Display. Use concept of the My Plate 5 food groups. One recipe (star it) must be from the project manual. Write menu on 4x6 card (Include 3x5 recipe card for main dish & other foods) Mount on 14 x 22 poster board. *Recipe must come from project manual. DIVISION D - Foodworks * 1. Vegetarian Bean Burrito (1) * 2. Homemade Macaroni & Cheese * 3. Roasted turkey and stuffing (1 serving) * 4. Marinated beef roast (1 serving) * 5. Meatloaf (1 serving) * 6. Oven baked fish, any type (1 serving) 7. Any Yeast Bread (1 loaf) (recipe on 3x5 card) 8. Any Yeast Roll (3) (dinner or sweet) (recipe on 3x5 card) 9. Pie Crust (1 rolled crust) (recipe on 3x5 card) *10. Any Fruit Pie (no canned pie filling) *11. Sizzling chicken with vegetables (1 serving) *12. Jelly Jamboree (without pectin) (2 jars) *13. Canned Vegetable (2 pints or 2 quarts) *14. Greek Baklava (3 pieces) *15. Mexican Flan 16. Any dish (sandwich, casserole, etc) which is prepared in the microwave (1 serving) (recipe on 3x5 card) 17. Chef s Choice: Any Main Dish, Sandwich or Vegetable (your choice, 1 serving) (recipe on 3x5 card) 18. Chef s Choice: Any Dessert or Salad (your choice, 1 serving) (recipe on 3x5 card) 19. Any other item modified for dietary needs. (gluten free, low sodium, etc.) 20. Poster on Healthy Food Selection, Smart Food Purchasing, Food Preparation, Food Safety, Food Preservation or careers 21. Dinner Menu (indicate if dinner is for special theme/occasion or if it fits project goal) Use ALL concepts from the My Plate 5 food groups.. Write menu on 4x6 card. (Include 3x5 recipe card for main dish & other foods) Mount on 14 x 22 poster board. *Recipe must come from project manual CAKE DECORATING JUDGING: Monday, 12:30 p.m. - 7:00 p.m. (Face to Face) All Exhibits must be on covered sturdy base leaving 1 of space from border icing to the edge of the base. Entries with a board larger than 1 will be lowered a placing Limit size of any individual cake to 12 x 18 (half sheet size) Unless specified in Class No. Champion Decorated Cake Exhibit-Ribbon only SPECIAL AWARD HCE MERIT AWARD Youth Awards for outstanding workmanship- ribbon and prize money No pulled sugar icing. No canned frostings or purchased tube icing can be used to decorate you exhibit. Styrofoam is allowed for decorated cakes. Styrofoam or any other non-edible material is NOT allowed for cupcakes. 12
Class No. Premiums: $1.75- $1.50- $1.25- $1.00 DIVISION G-Cake Decorating - Beginning (1-2 years) 1. Decorated birthday cake No larger than 9 square or 9 round 2. Decorated special occasion cake No larger than 9 square or 9 round 3. Decorated Cake (no tips) No larger than 9 square or 9 round 4. Decorated Holiday Cookies (6) (no Styrofoam) Three different holidays 5. Tiered cake Base no larger than 9 square or 9 round 6. Sugar Molds (6) 7. Decorated Gingerbread or Graham Cracker House (base cardboard or graham cracker) 8. Panoramic Egg 9. Caricature shaped cake 10. Decorated holiday/special occasion cupcakes (3- all the same theme) 11. Chocolate molds using 3 additional colors (Plate of 6, no larger than 3inches in diameter.) 12. A large single mold (sugar or chocolate) using 3 additional colors. (For example, Easter Bunny) 13. Cake decorated with purchase fondant 14. Cake decorated with homemade fondant (include recipe).00 DIVISION G-Cake Decorating - Intermediate (3-4 years) 1. Decorated birthday cake No larger than 9 square or 9 round 2. Decorated special occasion cake No larger than 9 square or 9 round 3. Decorated Cake (no tips) No larger than 9 square or 9 round 4. Wedding cake Base no larger than 14 5. Decorated Holiday Cookies (6) (no styrofoam) Three different holidays 6. Tiered cake Base no larger than 12 7. Sugar Molds (6) 8. Decorated Gingerbread or Graham Cracker House (base cardboard or graham cracker) 9. Panoramic Egg 10. Caricature shaped cakes 11. Decorated holiday/special occasion cupcakes (3 all the same theme) 12. Chocolate molds using 3 additional colors (Plate of 6, no larger than 3 inches in diameter.) 13. A large single mold (sugar or chocolate) using 3 additional colors. (For example, Easter Bunny) 14. Cake decorated with purchased fondant 15. Cake decorated with homemade fondant (include recipe) DIVISION H -Cake Decorating - Advanced (5 or more years).00 1. Decorated birthday cake No larger than 9 square or 9 round 2. Decorated special occasion cake No larger than 9 square or 9 round 3. Decorated Cake (no tips) No larger than 9 square or 9 round 4. Wedding cake Base no larger than 14 5. Decorated Holiday Cookies (6) (no Styrofoam) Three different holidays 6. Tiered cake Base no larger than 12 7. Sugar Molds (6) 8. Decorated Gingerbread or Graham Cracker House (base cardboard or graham cracker) 9. Panoramic Egg 13
10. Caricature shaped cake 11. Decorated holiday/special occasion cupcakes (3 all the same theme) 12. Chocolate molds using 3 additional colors (Plate of 6, no larger than 3 inches in diameter.) 13. A large single mold (sugar or chocolate) using 3 additional colors. (For example, Easter Bunny) 14. Cake decorated with purchased fondant 15. Cake decorated with homemade fondant (include recipe) FOOD PRESERVATION General Instructions JUDGING: Tuesday, 12:30 p.m. - 4:30 p.m. & 5:00 p.m. - 7:00 p.m. (Judge s break from 4:30 p.m. - 5:00 p.m.) The right is reserved to open pickles and other products if the method of preserving is doubtful, and as a final method to judge the product. Up to date USDA methods are required. Jams/Jellies one jar will be opened for judging and may be taken home. The second jar will remain on exhibit. Any signs of spoilage will disqualify the entry. All canning exhibits must be fresh products canned by exhibitor since last year's Fair. No hot jars accepted. (Jars must be clean, not sticky.) Judging will be face-to-face. Jars must be standard canning size jars in either pint or quart or jelly glass (1/2 pint) with rings removed. Jars should be clear in color, label jars and attach label before bringing to fair. (See Below) Champion Food Preservation Ribbon only SPECIAL AWARD HCE MERIT AWARD Youth Awards for outstanding workmanship- ribbon and prize money. Exhibit: Tomatoes Date Preserved: Method of Processing: (Check One) Pressure Canner Boiling Water Bath Sample Label Processing Time: Total jars of vegetable/fruit canned for family: DIVISION I Food Preservation Beginners Project Each member may exhibit no more than six entries. Each member must enter 2 jars of the same goods in each entry. Judging will be face-to-face. 1. Tomatoes, 2 jars 14
2. Tomato juice, 2 jars 15
3. Applesauce, 2 jars 4. Apples, 2 jars 5. Cherries, pitted, 2 jars 6. Rhubarb, 2 jars 7. Any fruit, 2 jars 8. Red raspberries, 2 jars 9. Any berry, 2 jars 10. Jam, 2 jars 11. Jelly, 2 jars DIVISION J - Food Preservation Advanced Project Each member may exhibit no more than six entries. Each member must enter 2 jars of the same goods in each entry. Judging will be face-to-face. 1. Tomatoes, 2 jars 2. Tomato juice, 2 jars 3. Any berry, 2 jars 4. Any other fruit, 2 jars 5. Any low-acid vegetable, 2 jars 6. Applesauce, 2 jars 7. Any pickled product, 2 jars 8. Jam, 2 jars 9. Fruit jelly, 2 jars 10. Creative jam, 2 jars 11. Creative jelly, 2 jars 12. Beet pickles, 2 jars 13. Bread/butter pickles, 2 jars 14. Dill pickles, 2 jars 15. Sweet pickles, 2 jars 16. Pickle relish, 2 jars 17. Apples, quartered or halved, 2 jars 18. Rhubarb, 2 jars 19. Red Raspberries, 2 jars 20. Green Beans, 2 jars 21. Yellow Wax Beans, 2 jars 22. Cherries, 2 jars 23. Display of 3 kinds of homemade dried foods 6