4-H FOOD EXHIBITS

Superintendent – Robin Brinkman

Phone – 398-8358

Entries can be placed on-line through August 3rd, or entered Friday before the Fair in the 4-H Exhibit Building from 4 p.m. to 8 p.m., or Saturday before the Fair from 10 a.m. to 2 p.m. Exhibits are due Friday before the Fair from 4 p.m. to 8 p.m. or Saturday before the Fair, from 10 a.m. to 2 p.m.

DIVISION 6 – COOKED

Articles should be entered on plates and enclosed in plastic zip bags or something similar. Cakes and pies may be placed on foil covered cardboard without cover. Open only to members enrolled in 4-H Foods, Nutrition, or Family Living projects. Project exhibited should be the same as project enrolled in. Attach recipe on 3" x 5" or 4" x 6" card with each homemade item. Exhibitors may enter only one item in each lot. Entries including raw eggs will not be accepted. Family members entering the same lot must use a different recipe. No package mixes.

CLASS A - JUNIORS, 3rd, 4th, and 5th grades

CLASS B - INTERMEDIATES, 6th, 7th, and 8th grades

CLASS C - SENIORS, 9th grade and over

Same as Class A & B except exhibitor must attach an explanation of what was learned in preparation.

PREMIUMS:  3.00   2.50   2.00

PREMIUMS:  5.00   4.00   3.00

LOT NUMBER

30. Decorated cake - Judged on decoration only. May use something other than an actual cake.

PREMIUMS:  4.00   2.50   1.50

LOT NUMBER

31. Recipe file, properly organized by type of food. Each year entered you must add at least 15 new recipes with the date labeled on each card. Seniors must include a card stating what was learned.

DIVISION 7 - FOOD PRODUCT - PRESERVED
Juniors cannot go to State Fair.
Open to members carrying 4-H Food Preservation, or Foods of the Pacific Northwest projects. All projects to be exhibited in standard canning jars. Processing methods should follow USDA recommendations. (Jams, jellies, preserves, and marmalades should be processed in boiling water bath, unless freezer products.) Citric acid or bottled lemon juice must be added to tomatoes. All canning exhibits must be labeled. Use label C0803 - C0804. The label should be placed on top of the lid. Information on the label should tell kind of food, type of pack (raw or hot), processing method used, time processed, date processed, name and county of exhibitor. Current crop and/or food processed after the last fair. No one-piece lids or screw bands on jars will be accepted. Jam and jelly jars will be opened for judging. Bring two jars of the same batch if canned and one container if frozen. The unopened one will be displayed. Paraffin not acceptable for these products. Must include a 3" x 5" card with an explanation of what was learned in preparing the food.

CLASS A - CANNED FRUIT, JAMS AND PICKLES

PREMIUMS:  3.00   2.50   2.00

CLASS B - CANNED VEGETABLES

Properly labeled and pressure canned only. No whole green beans or asparagus.

PREMIUMS:  3.00   2.50   2.00

C - CANNED MEAT, POULTRY AND FISH

Properly labeled and pressure canned only.

PREMIUMS:  3.00   2.50   2.00

CLASS D - DRYING

All dried food exhibits must be labeled. The label CO - 804 should be placed on top of jar lid, container or package. Information on the label should tell the type of food, method of drying (oven, air, or dehydrator), drying time, pretreatment used (if any), date dried, and name and county of exhibitor. Limited to one per lot.

PREMIUMS:  3.00   2.50   2.00

CLASS E - FROZEN JAMS & JELLIES

Use appropriate freezer containers. The label should be placed on top of container lid.

PREMIUMS:  3.00   2.50   2.00

DIVISION 8 - BROWN BAG LUNCH
Entries received Friday from 4 p.m. to 8 p.m. or Saturday from 10 a.m. to 2 p.m, before the Fair. Contents of the brown bag lunch will be displayed in 12"x12" area near the baked and canned food exhibits. No containers can be returned. Include a 5"x 8" note card with the three menus for the day. State serving size amounts. Food should be chosen and packaged so as to meet the nutritional needs of the exhibitor with the understanding that the exhibitor will leave home at 7:30 a.m. for the first day of the school year and will store the lunch in his locker until the 12:30 p.m. lunch period. Observe food safety principles. The beverage does not have to be included in the sack lunch but should be indicated on the day's menu to be exhibited with the entry. An empty beverage carton or can could be included for exhibit purposes. Please see rule #23 in General 4-H Rules and Regulations.

CLASS A - BROWN BAG - No State Competition

PREMIUMS:  3.00   2.50   2.00

LOT NUMBER

1. Brown Bag Lunch

DIVISION 9 - TABLE SETTING - JUNIORS ONLY
Entries received Friday from 4 p.m. to 8 p.m.. or Saturday 10 a.m. to 2 p.m. before the Fair. Limited to juniors or other first year members. Must be enrolled in a Foods project or Beginning Family Living. Each entrant may display one table setting. Include a card of what was learned in preparation of exhibit, menu on a 3” x 5” card, and an explanation for the choices of foods and table appointments. May choose a theme. Include a place mat or something to depict what linens would be used. May include a sketch or photo showing how the entire table should appear. Not responsible for breakage or theft. Space is limited. Pre-registrations will be taken on a first come-first served basis at the Extension Office until space is filled. Registration Deadline is July 25, 2006. Please see rule #23 in General Rules and Regulations.

CLASS A - TABLE SETTING - No State Competition

PREMIUMS:  3.00   2.50   2.00

LOT NUMBER

1. Table Setting

DIVISION 10 – JUDGING - Thursday 8:15 a.m. to 11:30 a.m.

Registration Deadline is July 6^th, 2008.

CLASS A – JUDGING

PREMIUMS: 6.00  5.00  4.00

LOT NUMBER

1. Judging Foods

DIVISION 11 - SMALL DISPLAYS
Entries received Friday before the Fair from 4 p.m. to 8 p.m., or Saturday from 10 a.m. to 2 p.m. Exhibit must include 3’”x 5” cards with the recipe (for Class A only) and an explanation of what was learned in the preparation of the display. Information presented should be accurate, concise and easily read from a short distance (3 - 4 feet). Small displays must be less than 15" wide, 15" high and 12" deep. If exhibit has several pieces, include a sketch, diagram or photograph showing how it is to be displayed. Limited to one display per exhibitor. Registration Deadline is July 25, 2006. Please no cut vegetables or fruit. Please see rule #23 in General 4-H Rules and Regulations.

CLASS A - SMALL DISPLAYS

PREMIUMS: 6.00   4.00   2.50

LOT NUMBER

1. With food product made by exhibitor

2. Without food product made by exhibitor