Premium Book - Food Exhibits 4-H
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TO PLACE AN ON LINE ENTRY CLICK HERE
Superintendent - ROBIN BRINKMAN
Phone (360)398-8358
Entries can be placed on-line through August 12th, or entered and due 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.
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 and loosely covered. 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: 5.00 4.00 3.00
LOT NUMBER
1. Bread, white yeast, 1/2 loaf
2. Bread, whole wheat yeast, 1/2 loaf
3. Bread, sweet yeast, 1/2 loaf
4. Bread, fancy yeast, ring or braid
5. Bread, other yeast, 1/2 loaf
6. Bread, quick, 1/2 loaf
7. Baking Powder Biscuits, 4
8. Rolls, yeast, 4
9. Rolls, sweet, 4
10. Muffins, 4
11. Popovers, 4
12. Cream Puffs, 4
13. Cake, one layer, iced, 1/2 cake
14. Cake, one layer, un-iced, 1/2 cake
15.Cake, angel or chiffon, un-iced, 1/2 cake
16. Cupcakes, iced, 4
17. Cupcakes, un-iced, 4
18. Doughnuts, cake, 4
19. Doughnuts, raised, 4
20. Pies, fruit or berry (1/4 pie)
21. Pie shell
22. Candy, any variety, 4
23. Cookies, refrigerated, 4
24. Cookies, drop, 4
25. Cookies, molded, 4
26. Cookies, bar, 4
27. Cookies, foreign, 4
28. No bake item
29. Other
30. Cheesecake
31. Tarts
PREMIUMS: 7.00 6.00 5.00
LOT NUMBER
32. Decorated cake - Judged on decoration only. May use something other than an actual cake.
PREMIUMS: 6.00 5.00 4.00
LOT NUMBER
33. 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: 5.00 4.00 3.00
LOT NUMBER
1. Applesauce
2. Apricots
3. Blackberries
4. Boysenberries
5. Cherries (dark, sweet)
6. Cherries (light, sweet)
7. Cherries (pie)
8. Loganberries
9. Peaches
10 Pears
11. Plums
12. Prunes
13. Raspberries
14. Rhubarb
15. Strawberries
16. Any other fruit
17. Jams, preserves, 1 variety, 2 jars*
18. Jelly, 1 variety, 2 jars*
19. Marmalade or Conserve, 1 variety, 2 jars*
20. Pickles, cucumber, any sour variety
21. Pickles, cucumber, any sweet variety
22. Pickles, any other
23. Relish, any variety
24. Miscellaneous - not listed above
CLASS B - CANNED VEGETABLES
Properly labeled and pressure canned only. No whole green beans or asparagus.
PREMIUMS: 5.00 4.00 3.00
LOT NUMBER
1. Beans, green
2. Beans, lima
3. Beans, shell
4. Beans, wax
5. Beets
6. Carrots
7. Corn
8. Greens
9. Peas
10. Tomatoes
11. Vegetables, mixed
12. Vegetables, not listed above
C - CANNED MEAT, POULTRY AND FISH
Properly labeled and pressure canned only.
PREMIUMS: 5.00 4.00 3.00
LOT NUMBER
1. Beef
2. Chicken
3. Clams
4. Game
5. Mutton
6. Pork
7. Salmon
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: 5.00 4.00 3.00
LOT NUMBER
1. Any fruit
2. Any vegetable
3. Any meat, fish, poultry
4. Any other
CLASS E - FROZEN JAMS & JELLIES
Use appropriate freezer containers. The label should be placed on top of container lid.
PREMIUMS: 5.00 4.00 3.00
LOT NUMBER
1. Jams
2. Jellies
DIVISION 8 - BROWN BAG LUNCH
Entries are 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 #22 in General 4-H Rules and Regulations.
CLASS A - BROWN BAG - No State Competition
PREMIUMS: 5.00 4.00 3.00
LOT NUMBER
1. Brown Bag Lunch
DIVISION 9 - TABLE SETTING - open to everyone
Entries are received Friday from 4 p.m. to 8 p.m. or Saturday 10 a.m. to 2 p.m. before the fair. 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 27, 2010. Please see rule #22 in General Rules and Regulations.
CLASS A - TABLE SETTING - No State Competition
PREMIUMS: 5.00 4.00 3.00
LOT NUMBER
1. Table Setting
DIVISION 10 – FOOD JUDGING - Thursday 8:15 a.m. to 11:30 a.m.
Registration Deadline is July 8th, 2010.
CLASS A – JUDGING
PREMIUMS: 6.00 5.00 4.00
LOT NUMBER
1. Judging Foods
DIVISION 11 - SMALL DISPLAYS
Entries are 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 27, 2010. Please no cut vegetables or fruit. Please see rule #22 in General 4-H Rules and Regulations.
CLASS A - SMALL DISPLAYS
PREMIUMS: 7.00 6.00 5.00
LOT NUMBER
1. With food product made by exhibitor
2. Without food product made by exhibitor