Jr Fair Book

Foods and Nutrition – Department J-25

Conference Judging

Blue – $1.75
Red – $1.50
White – $1.25
Pink – $1.00

  • Judged Saturday prior to the fair, 9:00 a.m., Manawa High School

GENERAL GUIDELINES

  1. Exhibitor must be enrolled in a foods and nutrition project.
  2. Grade as of January 1.
  3. Members enter in class corresponding with grade level entered in 4-H or other youth group. (Example: If grade 3-6, must enter Class A.) You may only enter in one class only. Grades correspond to the grade during the project year. In addition to A, B, C or D members may enter in Class E, Cake Decorating, or Class F, Place Settings, in the lots that correspond to the correct grade level.
  4. Entry tags will be distributed on the day of judging and should be placed with exhibit.
  5. All exhibits must be taken home by exhibitor after judging at Foods Revue. The following must be brought to the Fair on entry day: place settings and canned and dehydrated foods. No premium will be given if items listed above are not at the Fair.
  6. China, crystal or other expensive pieces may be used in place settings at exhibitor’s risk. Place settings are to include appropriate dinnerware and utensils in addition to items listed in entry. Class F, Place Settings, are to be brought on Wednesday of the fair to the home environment area, 12-7:00 p.m. Danish ribbon placings will be made at the end of the day. DO NOT BRING TO FOODS REVUE.
  7. All exhibits MUST be prepared solely by the exhibitor.
  8. To prevent spoilage, keep cold foods cold. Use coolers/ insulated containers for transporting foods. Hot foods will be judged as if hot. NO MICROWAVE AVAILABLE
  9. For breads including quick breads bake in approximate 9x5x3 loaf pan. (Bring whole loaf).
  10. Garnish food when appropriate. Creativity is very much encouraged and approved.
  11. Furnish plates/serving dishes as appropriate.
  12. Guidelines for using recipes from the 4-H Foods Project Literature or other recipes:
  • All entries WITH an (*) must use recipe from 4-H project material, Six Easy Bites, Tasty Tidbits, You’re The Chef, Foodworks, refer to page number indicated for details. Do not include a recipe card.
  • All entries WITHOUT an (*) can use your own recipe and must include a recipe on a recipe card. If there is a page number listed, you can use this as reference for a recipe or use your own recipe.
  1. Food Preservation Entries: All entries with ** must follow current USDA or UW-Extension food preservation guidelines/publications. Contact the UW Extension Office for most current information. The source will need to be cited on a label mailed to each exhibitor prior to foods judging. Due to food safety and current food preservation recommendations, any food preservation entries using a different source will be dropped one placing.
  2. Food Preservation Guidelines: Pint or quart quantities may be exhibited. All exhibits must be in standard, clear (not tinted) jars to qualify for judging. Standard jars are those purchased specifically for canning purposes, not those that have had store bought food in them previously. Also, if two-part lids are used. It is suggested to leave the screw bands on for transport and they should be removed for judging. All jars must be clean, not sticky! Only articles deemed worthy by the superintendent will be displayed at the Fair. All exhibits must be accompanied with statement giving time and method of processing.

Labels will be furnished by the UW-Extension office.

  1. Food preservation labels are suggested for frozen items too.
  2. One Grand Champion and one Reserve Champion will be selected from Classes A & B and one Grand Champion and one Reserve Champion from C & D. One Grand Champion and one Reserve Champion will be selected from Class E if there are 6 or more entries. Ribbons will be awarded.
  3. Cake and pie silent auction – entry forms will be available prior to and during foods judging and must be completed by the end of the day of foods judging. See separate entry form/rules for more details.
  4. When a specific recipe is required and the recipe calls for nuts to be included, it is optional to include any type of nuts due to allergies. Make note on a 3×5 card.
  5. Recipes calling for an alcohol product as an ingredient are recommended to be baked and/or cooked.

Department J-25, Class A – Six Easy Bites (Grade 3-6)

  1. Fruit (1 cup) frozen using proper freezing method (p. 46) * Leave in freezer bag.
  2. Jiffy Jam (1 or 1/2 pint) (p. 42 in level C book) * (Freezer) (can use raspberry, pear, peach, blackberry, apricot, or strawberry)
  3. Mama Mia Pizza Pocket (1 pocket on plate) (p. 8) *
  4. Scrambled Eggs (1 serving size) (p. 9) * (Use 1 variation and indicate on a recipe card.)
  5. Micro-stuffed Potato (1 potato on plate) (p. 38) * (microwave)
  6. Creative Cooking (1 serving size). Salad of your choice, include recipe on a recipe card.
  7. International Dessert with recipe on a recipe card and nationality of food. (1 serving on a plate)
  8. Cooked Pudding (1 cup, indicate technique and recipe on a recipe card)
  9. Fruit Plate (5 kinds of fruit, bite size, arranged on 6-9” plate)
  10. Vegetable Plate (5 kinds of vegetables, bite size, arranged on 6-9” plate)
  11. Cupcakes (3, in liner/wrapper, include recipe on a recipe card, no mixes, no icing)
  12. Chips in Muffins (3 muffins on plate, no liner/wrapper) (p. 36) *
  13. Colossal Chocolate Cookies (3 cookies on plate) (p. 34) *
  14. Baked chocolate chip drop cookies (3 on a plate). Include recipe on a recipe card.
  15. Granola Bar (3 bars on plate, 2”x2” square) (p. 14) * (may substitute any dry fruit for raisins)
  16. Brownies (3 brownies on plate, 2”x2” square) (no frosting or powdered sugar) (p. 22) *
  17. Homemade Brownies (3 brownies on plate, 2” x 2” square). Include recipe on a recipe card.

Department J-25, Class B – Tasty Tidbits (Grade 7 & 8)

  1. Frozen Broccoli (1-pint freezer bag) (p. 42) *
  2. Jiffy Jam (1 or 1/2 pint) (p. 42 in level C book) * (Freezer) (can use raspberry, pear, peach, blackberry, apricot, or strawberry)
  3. Easy Cheesy Lasagna (1 serving on a plate) (p. 36) *
  4. Swedish Meatballs, 5 meatballs served with sauce. No noodles. (p. 54)
  5. Homemade Soup (1 1/2 cup serving in a bowl), include recipe on a recipe card.
  6. Breakfast food item (except biscuits) (1 serving size) include recipe on a recipe card.
  7. International main dish with recipe on a recipe card and nationality of food (1 serving on a plate)
  8. Healthy sandwich (wrap, etc.) include recipe on recipe card (1 serving on plate)
  9. Creative Cooking (1 serving size) fruit or vegetable salad of your choice, include recipe on a recipe card.
  10. Homemade Pizza (8-12 inch baked pizza, exhibit whole pizza) (include recipe on a recipe card)
  11. Melon Boat (p. 11)
  12. Your Choice Fruit Dessert (1 serving size), include recipe on a recipe card.
  13. Marinated Vegetable Salad (1 cup) (p. 10) *
  14. Hot Mexican Sauce – Hot Salsa, 1/4 cup with 6 tortilla chips arranged on a plate. (p. 13) *
  15. Baking Better Batters. Cake (1 8” round) (Bring cake in pan without frosting. Make with applesauce.) (p. 32) *
  16. Whole Wheat Muffins (3 on a plate, no liner/wrapper) (p. 8)
  17. Baked Oatmeal Drop Cookies (3 on plate), indicate recipe on a recipe card.
  18. Going Bananas (6 dried banana chips in plastic bag) (p. 46) *
  19. Twisty Pretzels (3 on plate) (p. 34) *
  20. Make your own cold noodle salad. (1 serving on plate) Attach a recipe on a recipe card.

 Department J-25, Class C – You’re the Chef (Grades 9-10)

  1. Frozen Corn (off cob, 1-pint freezer container or 1-pint freezer bag)
  2. **Jelly or Jam freezer (1 or 1/2 pint) (can use raspberry, pear, peach, blackberry, apricot, or strawberry)
  3. Stir Fry (2/3 cup serving) Serve over 1/2 cup noodles or rice. (p. 36) *
  4. Make-Your-Own Casserole (1-quart baking dish) Attach a list of ingredients used. (p. 17)
  5. Baked egg dish or egg casserole (meat is optional). One serving on a plate. Include recipe on a recipe card.
  6. Barbecue Beef (1/2 cup meat on your choice bun or bread) (p. 14)
  7. Homemade Soup (1 1/2 cup serving in a bowl) Include recipe on a recipe card.
  8. International Appetizer, include recipe on a recipe card and nationality of food. (1 serving on a plate)
  9. Creative Cooking (1 serving size) Fruit or vegetable salad of your choice, include recipe on a recipe card.
  10. Breakfast food item. (1 serving size) Include recipe on a recipe card.
  11. Your Choice Fruit Dessert (1 serving size) Include recipe on a recipe card.
  12. Veggie and Dip (arrangement of at least 5 different vegetables, bite size, on a 6” to 9” plate, with a container of cottage cheese (low fat) zippy vegetable dip) (pg.12)
  13. Bread sticks For A Crowd (3 on plate) (p. 34) *
  14. Tea Ring (Bring whole ring, no topping.) (p. 30) *(can use a fruit of choice for the filling)
  15. Banana Quick Bread (no bread machine) (baked in approximate 9”x3”x5” pan, whole loaf, exhibit out of pan.) (p. 18)
  16. Yeast Cinnamon Rolls (1/2 dozen, no frosting, include recipe on a recipe card)
  17. Peanut Butter Cookies (3 on plate). Indicate recipe on a recipe card.
  18. **Canned Salsa (1 pint or 1 quart with screw band removed for judging.)
  19. ** Canned Applesauce (1 pint or 1 quart with screw band removed for judging.)
  20. ** Canned Fruit (1 pint or 1 quart with screw band removed for judging.)
  21. ** Canned Tomatoes (1 pint or 1 quart with screw band removed for judging.)
  22. 1 layer out of pan frosted cake, not decorated, show whole cake.

**See General Guidelines numbers 13-15 in foods section.

 Department J-25, Class D – Foodworks (Grade 11 & Above)

  1. Bean Burrito (2 on plate) (p.12) * (Microwave)
  2. Meat Loaf (1” thick slice on a plate) (p. 28) *
  3. International Food-Salad or main dish. (include recipe on a recipe card with nationality) (1 serving on a plate)
  4. International Food-Dessert (include recipe on a recipe card with nationality) (1 serving on a plate)
  5. Microwave casserole (1 quart with recipe on a recipe card)
  6. Homemade Soup (1 1/2 cup serving in a bowl with recipe on a recipe card)
  7. Creative Cooking (1 serving size) Salad of your choice, include recipe on a recipe card.
  8. Pie Crust (1, approximate 9” pie pan rolled crust, baked) (p. 32) *
  9. Any Fruit Pie (baked) (no canned pie filling, approximate 9” pie pan) Include recipe on a recipe card.
  10. Your Choice Fruit Dessert (1 serving). Include recipe on a recipe card.
  11. Your Choice Christmas Cookie (3 on a plate) Include recipe on a recipe card.
  12. Rolled Sugar Cookie (3 on plate with recipe on a recipe card.)
  13. Yeast Bread of Your Choice (i.e. pecan rolls, coffeecake, dinner rolls) Include recipe on a recipe card. (No bread machines.) Exhibit out of pan.
  14. **Bread & Butter Pickles (1 pint or 1 quart with screw band removed for judging).
  15. **Dill Pickles (1 pint or 1 quart with screw band removed for judging).
  16. **Canned Fruit (1 pint or 1 quart with screw band removed for judging).
  17. **Canned Tomato Juice (1 pint or 1 quart with screw band removed for judging).
  18. **Cooked Jelly or Jam (1 or 1/2 pint).
  19. **Canned Vegetable (1 pint or 1 quart with screw band removed for judging).
  20. 2 or more layer out of pan frosted cake, not decorated, show whole cake.

**See General Guidelines numbers 13-15 in foods section.

Department J-25, Class E – Cake Decorating

Open to any foods project member. Class E will be judged at the conclusion of Classes A and B. Each member is responsible for setting up their cake and moving it during judging (if needed). All decorating must be done on actual baked items – no styrofoam or other cake form. Cake will not be cut; judging is on exterior decoration only.  One Grand Champion and one Reserve Champion will be awarded in Class E if there are 6 or more entries.  Lot numbers indicating fondant must be decorated with fondant. Fondant can only be used in lots 4, 7, 10, or 13. 

Exhibitors are limited to entering in no more than 2 lots in Class E, cake decorating.

  1. Grade 3-6, Decorated cupcakes (3 on plate, display in liner/ wrapper) (Judged on decoration only).
  2. Grade 3-6, Decorated cookies (3 on a plate)
  3. Grade 3-6, Decorated 8” cake using regular frosting
  4. Grade 3-6, Decorated 8” cake using fondant
  5. Grade 7-8, Decorated cupcakes (3 on plate, display in liner/ wrapper) (Judged on decoration only).
  6. Grade 7-8, Decorated cookies (3 on a plate)
  7. Grade 7-8, Decorated square 8×8 or 9×9 single-layer cake in pan.
  8. Grade 7-8, Decorated specialty-shaped cake out of pan. (for example, butterfly, teddy bear, bunny cake)
  9. Grade 7-8, Decorated 8” cake using fondant
  10. Grade 9-10, Decorated cupcakes (3 on plate, display in liner/ wrapper) (Judged on decoration only).
  11. Grade 9-10, Decorated cookies (3 on a plate).
  12. Grade 9-10, Decorated 8” or 9” round, single-layer cake out of pan.
  13. Grade 9-10, Decorated birthday cake out of pan.
  14. Grade 9-10, Decorated 8” cake using fondant
  15. Grade 11 and above, Small, fancy, double-layer decorated cake, no larger than 12” in diameter.
  16. Grade 11 and above, Decorated cupcakes (3 on plate, display in liner/ wrapper) (Judged on decoration only).
  17. Grade 11 and above, Decorated cookies (3 on a plate).
  18. Grade 11 and above, Decorated special occasion cake out of pan. Specify occasion on a 3×5 card, even if the occasion is included as part of the decoration.
  19. Grade 11 and above, Decorated 8” cake using fondant

Department J-25, Class F – Place Settings

Open to any foods project member. Class F will be judged on Wednesday of the fair in the home environment area, Danish placings.  Exhibitors are to bring their place setting between 12-7:00 p.m. on Wednesday and the ribbon placings will be decided at the end of the day.  DO NOT BRING PLACE SETTINGS TO FOODS REVUE.  Each member is responsible for setting up their place setting in front of the judge and then moving it to the foods cabinet for display. China, crystal or other expensive pieces may be used in place settings at exhibitor’s risk. Place settings are to include appropriate dinnerware and utensils in addition to items listed in entry.

  1. Grade 3-6, Place setting for luncheon including, place mat, napkin, centerpiece and menu card. Youth exhibitor will set up place setting in front of the judge and explain exhibit.
  2. Grade 7-8, Place setting for holiday with menu card, place mat, napkin and centerpiece. Youth exhibitor will set up place setting in front of the judge and explain exhibit.
  3. Grade 9-10, Place setting for theme party with menu card, place mat, napkin and centerpiece. Youth exhibitor will set up place setting in front of the judge and explain exhibit.
  4. Grade 11 & above, Dinner menu and place setting with centerpiece (indicate if dinner is for a special theme/occasion). Use ALL concepts from the Food Guide Pyramid. Write menu on a 4”x6” card. Include recipe on a recipe card for main dish and other foods. Youth exhibitor will set up place setting in front of the judge and explain exhibit.
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