Superintendents: Barb Suing, Sandy Talbert, Jamie Wood, Kylee Schirmer and Taylor Yakel
ONLY 1 ENTRY PER CLASS NUMBER PER 4-H MEMBER.
READ EACH ENTRY CAREFULLY!
Place all food entries on appropriate-sized disposable plates, in self-sealing bags. Display cakes top side up. A standard quick bread pan measures 5 inches x 8 inches.
Alcohol ingredients are not allowed. If an ingredient can be legally purchased by a 4-H member, it can be used.
Food Safety: Exhibits are on display for several days. Please limit exhibits to products which hold up well. Items that require refrigeration will not be accepted, judged or displayed. Food products must be unquestionably safe to eat when they are entered, whether tasted or not. Egg glazes on yeast products before baking are allowed. Glazes, frostings and other sugar-based toppings are also considered safe due to the high sugar content. Eggs incorporated into baked goods or crusts and cheeses mixed into bread doughs are considered safe. All fruit fillings must be cooked. Uncooked fruit is not allowed in any exhibit due to spoilage (i.e. fresh fruit tart). Cream cheese fillings and/or frostings are not allowed. Meat, dried meat, meat substitute pieces (bacon bits, pepperoni, etc.) or melted cheese toppings are not allowed in food exhibits. They may result in an unsafe food product by the time the item is judged due to unpredictable heat/and or weather conditions and will be disqualified.
Prepared Mixes: Commercially prepared mixes are allowed in the Cooking 201 Creative Mixes exhibit ONLY. No premade cookie dough. Prepared baking mixes, biscuit mixes, commercially prepared seasoning mixes for food preservation and other pre-made mixes entered in other categories will be lowered a ribbon placing.
Sourdough: Sourdough is categorized differently than standard yeast breads due to its unique leavening agent and fermentation process and may ONLY be entered in Cooking 201: Baking with Whole Grains, Cooking 401: Family Food Traditions or Cooking 401: Ethnic Food Exhibit.
Bread Machines: Any bread item prepared or baked using a bread machine should be entered under the Cooking 201 Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising or baking of the food item.
Muffins: Bake and bring muffins without muffin baking papers.
NEW: 4-H members may request to take home the portion of their baked-food exhibit not needed for public display. Speak to a food superintendent either during Tuesday check-in to pick up food on Wednesday late in the afternoon OR speak to a food superintendent when you interview judge on Wednesday.
Required information for each Food & Nutrition exhibit (see Food Preservation for different required information):
- 4-H Static Exhibit Entry Tag stapled on the outside corner of the bag — opposite side of the opening/closure.
- Recipe (on separate piece of paper — may be handwritten, photocopied or typed) placed with the entry tag.
- Write what you learned as a result of completing the project (on separate piece of paper — may be handwritten, photocopied or typed), placed with the entry tag.
- 4-H member’s name on bottom of plate or item, easily read without unwrapping.
- Premiums (except where designated otherwise): Purple $4; Blue $3; Red $2; White $0
- Special Awards to Top Cookies, Quick Bread, Yeast Exhibit, Cake or Pie and Food Preservation Exhibits
BEGINNING LEVEL
It is suggested 4-H members remain in this project level only 2 years.
- Premiums: Purple $3; Blue $2; Red $1; White $0
- No state fair entry.
Cooking 101
E401901 Baked Cookies — any recipe, 4 on a small paper plate.
E401902 Muffins — any recipe, 4 on a small paper plate. No muffin baking papers.
E401903 No Bake Cookie — any recipe, 4 on a small paper plate.
E401904 Cereal Bar Cookie — any cereal-based recipe made in pan and cut into bars or squares for serving, 4 on a small paper plate.
E401905 Granola Bar — any recipe, 4 on a small paper plate.
E401906 Brownies — any recipe, 4 on a small paper plate.
E401907 Healthy Snack or Mix — any recipe, 4 cookies, bars, muffins, etc., on a small paper plate or at least 1 cup of mix in a self sealing bag. (Examples: granola bars, homemade crackers or chips.) Supporting information to include: recipe and snack menu and why this snack menu might be considered a healthy snack.
E401908 Small or Standard-Size Pie — made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or premade pie crusts. Graham cracker crust acceptable at this beginning level. May be a double crust, crumb, cut-out or lattice topping using a 5–9 inch disposable pie pan.
MIDDLE LEVEL
It is suggested 4-H members remain in this project level only 2 years.
- Premiums: Purple $3; Blue $2; Red $1; White $0
Cooking 201
E410001 Loaf Quick Bread — any recipe, at least 3/4 of a standard loaf displayed on a paper plate. Quick bread is any bread that does not require kneading or rising time and does NOT include yeast. A standard quick bread loaf measures approximately 4.5 inches x 8.5 inches or 5 inches x 9 inches. If mini-loaf pans are used for exhibit, 2 loaves must be presented for judging.
E410002 Creative Mixes — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Baked item made from a mix (commercial or homemade mixes acceptable). Food product must have been modified to make a new or different baked item. Examples: poppyseed quick bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from ready-made bread dough, monkey bread from biscuit dough, streusel coffee cake from a cake mix, etc. Supplemental information required for this class: Write what you learned about making this product using a mix instead of a homemade recipe or recipe “from scratch.” Does it make it better or easier to use a convenience product or mix? Why or why not?
E410003 Biscuits or Scones — 4 biscuits or scones on a small paper plate. This may be any type of biscuit or scone: rolled or dropped. Any recipe may be used, but it must be a non-yeast product baked from scratch.
E410004 Healthy Baked Product — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. May be baked in a disposable pan. Recipe must contain a fruit or vegetable as part of the ingredients (Ex. banana bars, cantaloupe quick bread, zucchini muffins, etc.).
E410005 Coffeecake — any recipe or shape, non-yeast product — at least 3/4 of baked product on a paper plate or in a disposable pan. In addition to the recipe, 4-H member must include a menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201.
E410006 Baking with Whole Grains — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. May be baked in a disposable pan. The recipe must contain whole grains as part of the ingredients. (Examples: whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.)
E410007 Non-Traditional Baked Product — exhibit must include a food product prepared using a non-traditional method (i.e. bread machine, cake baked in an air fryer, baked item made in microwave, etc.) Entry must be at least 3/4 of baked product or 4 muffins or cookies on a paper plate. In addition to the recipe, entry must include supporting information that discusses an alternative preparation method and how it compares with the traditional method.
E410900 Interview a Person Who Works in a Food-related Job (county only) — maximum of 2 pages, 1-sided write up of an interview with a person who works in a food related job. Consider creativity and neatness. Mount on 9-inch x 12-inch colored paper or poster board. Include a picture of the person interviewed. (May be laminated to preserve exhibit.) Overall size of mounted exhibit should be no larger than 9 inches x 12 inches.
E410901 Unfrosted 1 Layer Cake (county only) — cake must be made with less sugar, fat or salt. Include original recipe and altered recipe. Include at least 3/4 of product.
E410903 Quick Baked Product (county only) — use 5–7 ingredients to make a “quick” baked product. May be any recipe. Prepackaged products may be used in recipe, ex. refrigerated dinner roll, pre-made bread dough, etc. Display proper amount of food item (4 on a plate or 3/4 or more of baked item). Supporting information must include experiences in making a quick baked product.
ADVANCED LEVELS
Any bread item prepared or baked using a bread machine should be entered under the Cooking 201 “Non-traditional Baked Product” class. All exhibits made in the Cooking 301 and Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, rising or baking of the food item.
Cooking 301
E411001 White Bread — any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411002 Whole Wheat or Mixed Grain Bread — any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411003 Specialty Rolls — any yeast recipe, 4 rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels or any other similar recipe that makes individual portions.
E411004 Dinner Rolls — any yeast recipe, 4 rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks or any other type of dinner roll.
E411005 Specialty Bread — any yeast recipe, includes tea rings, braids or any other full-sized specialty bread products. Must exhibit at least 3/4 of a full sized baked product.
E411006 Shortened Cake — must exhibit at least 3/4 of the cake (recipe must not be from a cake mix). Shortened cakes use fat for flavor and texture and recipes usually begin by beating fat with sugar by creaming and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg-white based frostings allowed).
Cooking 401
E412001 Double Crust Fruit Pie — made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or premade pie crusts. May be a double crust, crumb, cutout or lattice topping. Using an 8-inch or 9-inch disposable pie pan is recommended.
E412002 Family Food Traditions — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Any baked item associated with family tradition and heritage. Entry must include (A) recipe, (B) tradition or heritage associated with preparing and/or serving the food, (C) where or who the traditional recipe came from. (Sourdough is acceptable in this class.)
E412003 Ethnic Food Exhibit — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. May be baked in a disposable pan. The name of the country, culture or region should be included as part of the supporting information with the recipe, as well as background information about the country or culture the food item is representing. (Sourdough is acceptable in this class.)
E412004 Candy — any recipe, 4 pieces of candy on a paper plate or 1/2 cup. No items containing cream cheese will be accepted (Example: cream cheese mints). Candy may be cooked or not cooked; dipped, molded, made in the microwave or other methods of candy preparation. Recipe must be included.
E412005 Foam Cake — original recipe (no mixes) of at least 3/4 of the cake. Foam cakes are cakes that have a high ratio of eggs to flour and fall into 3 categories: angel food cakes or meringues; sponge or jelly roll cakes and chiffon cakes. Cake may be frosted with a non-perishable frosting (no cream cheese or egg-white based frostings allowed).
E412006 Specialty Pastry — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. May be baked in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, choux, croissants, Danish, strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg-based fillings will be disqualified. No biscotti.
GENERAL
E350001 Food Science Explorations — show the connection between food and science as it relates to food preparation, food safety, food preservation or food production. Exhibit may be a poster or foam core board (not to exceed 22 inches x 30 inches), computer based presentation printed off with notes pages, if needed and displayed in a binder, an exhibit display, a written report in a portfolio or notebook. Consider neatness and creativity. (Sourdough is an acceptable exploration in this class.)
E350002 Foods and Nutrition Poster, Scrapbook or Photo Display — the project should involve a nutrition or food preparation technique or explore a career related to the food industry (caterer, restaurant owner, food scientist, registered dietitian, etc.). This might contain pictures, captions and/or a report to highlight the concept. Exhibit may be a poster or a foam core board (not to exceed 22 inches x 30 inches), a computer-based presentation printed off with notes pages (if needed) and displayed in a binder, an exhibit display or a written report in a portfolio or notebook. Consider neatness and creativity.
E350003 Physical Activity and Health Poster, Scrapbook or Photo Display — the project should involve a physical activity or explore a career related to physical activity or health (personal trainer, sports coach, physical therapist, etc.). This might contain pictures, captions and/or a report to highlight the concept. Exhibit may be a poster or a foam core board (not to exceed 22 inches x 30 inches), a computer-based presentation printed off with notes pages, if needed, and displayed in a binder no larger than 8.5 inches x 11 inches, an exhibit display or a written report in a portfolio. Consider neatness and creativity.
E350004 Cooking Basics Recipe File — a collection of 10 recipes from any source. Each recipe must accompany a complete menu in which the recipe is used. An additional 10 recipes may be added each year the 4-H member is in the project, with year clearly marked on recipes. Display in a recipe file or binder. Be sure to include the number of servings or yield of each recipe. This may be a continued recipe file project from the previously used 4-H curriculum before 2018. Exhibits that include recipes with alcohol (wine, beer, rum, etc.) will be disqualified.
E350902 Activity Bag (county only) — a duffle bag or backpack that the 4-H member packs so that they are always prepared to be active and make healthy food choices. May include proper workout attire, a healthy beverage or snack, a notebook or goal sheet, etc. Make sure all items are clean, clearly labeled and an explanation of why it is included in the Activity Bag. DO NOT put valuable items (i.e. electronics) in Activity Bag, instead use a picture of the item or include in the listing of items.
E350904 Cooking Up a Career (county only) — find someone you know who works in a catering business, local restaurant, health care food service, food scientist, works as a registered dietitian or any other food or nutrition-related industry. What do they do? How much education do they need? Why did they choose this profession? What is the most enjoyable thing about their chosen profession? Maximum of 2 pages, 1-sided write up of an interview. Consider creativity and neatness. Mount on a 9-inch x 12-inch colored paper or poster board or display in clear plastic binder. Include a picture of the person interviewed. (May be laminated to preserve exhibit.) Overall size of mounted exhibit should be no larger than 9 inches x 12 inches.
FOOD PRESERVATION
Canning Rules: All canning must be the result of this year’s 4-H project. No alcohol ingredients allowed. Commercially prepared seasoning mixes are not allowed.
Processing methods: Current USDA processing methods and altitude adjustments must be followed for all food preservation. (Lancaster County’s altitude ranges from 1,200 to 1,700 feet.) See https://food.unl.edu/food-preservation for current USDA guidelines and proper procedures for food preservation. Jams, preserves and marmalades, fruit, tomatoes and pickled products must be processed in a boiling water bath. Pickled eggs not accepted as they must be refrigerated. Tomatoes may also be processed in a pressure canner. All non-acid vegetables and meats must be processed in a pressure canner. Improperly canned or potentially hazardous food items will be disqualified. Spoiled or unsealed container disqualifies entry.
Current Project: Exhibits must have been preserved since the member’s previous year’s county fair and not been exhibited at the previous State Fair.
Jars and Lids: Do not need to be the same brand. Any canning flat-lid brand is acceptable. Jelly glasses or half pint jars may be used for jellies and preserves. The jars are not to be decorated by the 4-H member in any way. Canning jars must be used, others will be disqualified. No 1/4 pint jars allowed. Leave jar rings on for fair display, it helps protect the seal. 2-piece lids consisting of a flat metal disk and a ring should be used. No zinc lids or 1-piece lids. Exhibits containing multiple jars, such as a “3 Jar Exhibit,” should be placed in a container to keep jars together.
Labeling: Jars should be labeled with the name of the food item, name of the 4-H member, county and date of processing on the bottom of each jar. Each bag containing dried foods should also be labeled with the name of the food item, the name of the 4-H member, county and drying date. Multiple dried food exhibits should be secured by a rubber band or “twisty” to keep exhibit containing the 3 self-sealing bags together.
Required information for each Food Preservation exhibit:
- 4-H Static Exhibit Entry Tag securely attached.
- 4-H Food Preservation Card (see below) attached to each preserved item.
- Instructions/Recipe (can be on the back of the card or a separate piece of paper — may be handwritten, photocopied or typed), placed with the entry tag. Include pre-treatment for dried products.
- Write what you learned as a result of completing the project (can be on the back of the card or a separate piece of paper — may be handwritten, photocopied or typed), placed with the entry tag.
- Label each jar or item with name of 4-H member, county, name of product and date of processing. Write plainly on a label and paste or tape securely on jar bottom or item.
EXAMPLE: 4-H Food Preservation Card (Please attach this card to each preserved item.)
Name: ____________________________________ County: ___________________________
Name of Product: _____________________________________________________________
Date Preserved: _______________________________
Processing Method (CHECK ONE):
[] Boiling Water Canner, indicate type of pack (check one): [] raw pack OR [] hot pack
Processing time: ______________________ Altitude: ______________________
[] Pressure Canner, indicate type of gauge (check one): [] weighted gauge OR [] dial gauge
Product was canned at ____________ pounds pressure at ________________ altitude.
Processing time: ______________ [] packed hot OR [] packed cold
[] Dehydration (check one): [] Dehydrator OR [] Other, please specify (i.e.: oven, solar, etc.): ________________________________________
Approximate drying time: ______________
Include Instructions/Recipe and What Was Learned
Include instructions/recipe for product on back of this card or attach. Include pre-treatment for dried products. 4-H members must include the source of the recipe/instructions. 4-H members must use approved USDA recipes/instructions. Include what you learned as a result of completing this project.
Food Preservation Cards are available at the Extension office and online at https://lancaster.unl.edu/4h/fair/static
Unit 1 Freezing
E406001 Baked Item Made From Frozen Produce — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe MUST include a food item preserved by the freezing method done by the 4-H member. Examples: peach pie, blueberry muffins, zucchini bread, etc. Supporting information must include both the recipe for the produce that was frozen as part of this project AND the baked food item.
Unit 2 Drying
Multiple dried food exhibits should be secured by a rubber band or “twisty” to keep exhibit containing the 3 self-sealing bags together.
E407001 Dried Fruits — exhibit 3 different examples of 3 different dried fruits. Place each dried fruit food (6–10 pieces of fruit, minimum 1/4 cup) in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407002 Fruit Leather — exhibit 3 different examples of 3 different fruit leathers. Place a 3–4 inch sample of each fruit together in separate, self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407003 Vegetable Leather — exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3–4 inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407004 Dried Vegetables — exhibit 3 different samples of 3 different dried vegetables. Place each food (1/4 cup of each vegetable) in a separate, self-sealing bag. Use a rubber band or “twisty” to keep exhibit together.
E407005 Dried Herbs — exhibit 3 different samples of 3 different dried herbs. Place each food (1/4 cup of each herb) in a separate, self-sealing bag. Use a rubber band or “twisty” to keep exhibit together.
E407006 Baked Item Made With Dried Produce/Herbs — any recipe, at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H member. Examples: a granola bar made with dried fruits, dried cranberry cookies, an Italian herb bread or lemon thyme cookies. Supporting information must include both the recipe for the dried produce/herb AND the baked food item.
Unit 3 Boiling Water Canning
E408001 1 Jar Fruit Exhibit — exhibit 1 jar of a canned fruit. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408002 3 Jar Fruit Exhibit — exhibit 3 jars of different canned fruits. May be 3 different techniques for same type of product, ex. applesauce, canned apples, apple pie filling, etc. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408003 1 Jar Tomato Exhibit — exhibit 1 jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408004 3 Jar Tomato Exhibit — exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a boiling water bath according to current USDA recommendations.
E408005 1 Jar Pickled Exhibit — 1 jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408006 3 Jar Pickled Exhibit — exhibit 3 jars of different kinds of canned pickled and/or fermented products. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408007 1 Jar Jelled Exhibit — exhibit 1 jar of a jam, jelly, fruit butter or marmalade. Entry must be processed in a boiling water bath according to current USDA recommendations.
E408008 3 Jar Jelled Exhibit — exhibit 3 different kinds of jelled products. Entry may be made up of either pints or half pints (but all jars must be the same size). Entry must be processed in a boiling water bath according to current USDA recommendations.
Unit 4 Pressure Canning
E414001 1 Jar Vegetable or Meat Exhibit — exhibit 1 jar of a canned vegetable or meat. Include only vegetables or meats canned in a pressure canner according to current USDA recommendations.
E414002 3 Jar Vegetable Exhibit — exhibit 3 jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.
E414003 3 Jar Meat Exhibit — exhibit 3 jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations.
E414004 Quick Dinner — exhibit a minimum of 3 jars to a maximum of 5 jars plus menu. Meal should include 3 canned foods that can be prepared within an hour. List complete menu on a 3-inch x 5-inch file card and attach to 1 of the jars. Entry must be processed according to current USDA recommendations.
E414005 1 Jar Tomato Exhibit — exhibit 1 jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations.
E414006 3 Jar Tomato Exhibit — exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a pressure canner according to current USDA recommendations.