4-H Show LaSalle County 2012

4-H Show LaSalle County 2012

Foods & Nutrition

Foods & Nutrition

Foods & Nutrition

Superintendent: Mindy Ramer – 539-5321

RULES

1. Food exhibits to be entered at the Exhibit Hall I between 8:00 a.m. and 10:00 a.m., Thursday, July 12th.

2. Exhibits must be displayed on a 6" paper plate covered with ziplock type bag or bag with twist ties unless otherwise specified in class description.

3. 4-H members are strongly encouraged to obtain information on current USDA-accepted canning procedures. Call the Extension Office -- These guidelines will be used.

4. Poster size is 22" x 30;" display size is 24" x 15" deep.

5. Menus and recipes MUST be on 3x5 cards or a piece of paper with the member name on the back of each card or piece of paper. Card(s) or paper(s) MUST be placed inside the bag, under the exhibit. You may fold paper to fit in the bag. No loose recipes or menus will be accepted at check-in.

6. ONLY ONE ENTRY PER CLASS. Some classes list multiple options – you must pick only ONE to exhibit. Multiple entries will disqualify all your entries in the class.

7. Cake Decorating , Candy Making and Foods with International Flavor are not eligible for State Fair.

8. Posters and/or displays are ONLY allowed in classes where there is no food exhibit option.

All Educational Nutritional Displays and Food Demonstrations must relate to the project area in which the member is enrolled. Nutrition Education Displays are limited in size and must fit into space no larger than 24" wide x 15" deep. Perishable foods may not be included in the display. 4-H'ers may use food models (commercially purchased or made by the individual), pictures from magazines, etc. Non-perishable items such as sealed canned products may be used. No brand names on labels.

50185-4-H Cooking 101 – Prepare an exhibit of 3 cereal marshmallow bars OR ¼ of 8" square or round coffeecake OR 3 cookies using the recipes included in the project manual. No icing should be on any products. Include the recipe and a menu for one meal including the food item. The recipe and menu may be written or typed on a note card or on a piece of paper. Bars, coffeecake, or cookies should be displayed on a disposable plate placed in a self-sealing plastic bag.

50186-4-H Cooking 201 – Prepare an exhibit of 3 cheese muffins OR 3 scones OR 1 loaf (9" x 5") of basic nut bread (NO variations) using the recipes included in the project manual. Include the recipe and a menu for one meal including the food item. The recipe and menu may be written or typed on a note card or on a piece of paper. Bread, muffins, or scones should be displayed on a disposable plate placed in a self-sealing plastic bag.

50187-4-H Cooking 301-Prepare an exhibit of 3 dinner rolls OR loaf of yeast bread OR 1 tea ring OR 3 sweet rolls OR one layer of a cake, top side up (without frosting), using the recipes in the project manual. If icing is used on the tea ring or sweet rolls, the recipe for the icing must also come from the book. The yeast/roll dough may be prepared in a bread making machine; however prepared mixes are not permitted. Include the recipe and a menu for a special occasion meal that includes the food item exhibited. The recipe and menu may be written or typed on a note card or piece of paper. Display exhibit on a disposable plate or pie tin and place in a self-sealing (Zip Lock) plastic bag.

50188-4-H Cooking 401-Prepare an exhibit of ½ of a 15" x 10" loaf of focaccia bread OR one baked pie shell – traditional, oil, or wheat (no graham cracker) OR ¼ Golden Sponge Cake, top side up, without frosting OR ½ loaf German Rye Bread using the recipes included in the project manual. Include the recipe and a menu for a special occasion meal that includes the food item exhibit. The recipe and menu may be written or typed on a note card or piece of paper. Display exhibit on a disposable plate and place in a self-sealing plastic bag.

50189-Outdoor Meals (S'Mores and More) – Prepare an exhibit of 3 Breakfast Cookies from the project manual. Include the recipe and a menu for one meal including the food item. The recipe and menu may be written or typed on a note card or on a piece of paper. Cookies should be displayed on a disposable plate placed in a self-sealing plastic bag.

50191-Microwave Magic A, Bag of Tricks – Prepare an exhibit of 4 pieces of fudge or peanut butter fudge using the recipes in the project manual. Include a menu for a healthy lunch using the food item. Fudge should be displayed on a disposable plate placed in a self-sealing plastic bag.

50192-Microwave Magic B, Micro Magicians – Prepare an exhibit of 3 apple brownies using the recipe in the project manual. Include a menu for one meal using the food item. Apple brownies should be displayed on a disposable plate placed in a self-sealing plastic bag.

50193-Microwave Magic C, Amazing Rays – Prepare an exhibit of ¼ of the coffee cake, including the outer edge, using the recipe from the project manual. Include a menu for one meal using the food item. Coffee cake should be displayed on a disposable plate placed in a self-sealing plastic bag.

50194-Microwave Magic D Presto Meals – Prepare an exhibit of 1/4 of the carrot cake, including the outer edge and without frosting, from the recipe in the project manual. Include a menu for one meal using the food item. Carrot cake should be displayed on a disposable plate placed in a self-sealing plastic bag.

50195-Meat & Other Protein Sources – Prepare a nutrition education display related to one of four topics from this project manual: nutritional value, food safety, food preparation, or food buying of meat and other protein sources. There is NOT a food exhibit option for this class.

50196-FOOD PRESERVATION

Prepare an exhibit using ONE of the following food preservation methods: Canning; freezing; drying; pickles/relishes; jams, jellies and preserves OR a combination of these (see Preservation Combination option below), excluding Freezing. All exhibits must be labeled with the name of the food, the date preserved, and the method of food preservation. The entry should also be accompanied by the recipe(s), with the source of the recipe(s) listed.

Examples: Peaches, boiling water canner. June 11, 2012

Recipe: (typed or written) AND Recipe Source…for example – USDA website, etc.)

All preserved products should be prepared and processed according to the current USDA/Extension information. USDA information on preserving food, including recipes, can be found at www.homefoodpreservation.com All canned products must be canned in clear, standard jars in good condition using two-piece canning lids (flat lid and band). Must use a new, unused flat lid.

Canning – The exhibit should include two different canned foods in appropriate jars for the products. Food may be fruit, vegetable or tomato product (i.e. salsa, juice, etc).

Freezing – Prepare a nutrition display that illustrates a freezing principle. There is NOT a food exhibit option for this preservation method.

Drying – Exhibit two different dried foods packed in plastic food storage bags, include a brief written description of drying procedures used. Choose from fruit, vegetable, fruit leather or meat jerky.

Pickles and Relishes – Exhibit two pint jars of different recipes of pickles and/or relishes. Jars should be appropriate for the product.

Jams, Jellies, and Preserves – Exhibit pint or half-pint jars of two different jams, jellies, and/or preserves.

Preservation Combination – Exhibit two different preserved food products, excluding Freezing, in appropriate jars/packaging (drying). For example, exhibit 1 jar of tomatoes (Canning) and 1 half-pint of jelly (Jams, Jellies and Preserves).

50198-Clover Challenge: Food & Nutrition – Exhibit an educational display illustrating the Clover Challenge area explored. See General Rule #30 for Clover Challenge requirements. The completed Illinois 4-H Clover Challenge Agreement must be presented with the exhibit.

CAKE DECORATING

to be judged 1:00 p.m., Friday, July 13th, in White Commercial building. You will decorate a cake in front of the judge and audience. Bring your own card table and chair. You will have approximately 45 minutes to complete your cake. Please bring frosting already mixed.

Cake Decorating Beginner (1-2 years) - Decorate an already frosted two layer round or square cake made by exhibitor.

Cake Decorating Advanced (3 or more years) - Decorate a cake already frosted, made by exhibitor. Skills must be more advanced than previous years. Be creative.

CANDY MAKING

Let's Make Candies, Junior - Exhibit five pieces of one kind of uncooked, semi-cooked or cereal candy. (See project book for guidelines.) Include recipe on 3"x5" card. Display on a 6" disposable paper plate and in a plastic bag.

Let's Make Candies, Advanced, Senior - Exhibit three pieces of crystalline candy and three pieces of non-crystalline candy. Include recipes on a 3"x5" card. (Note: Be sure to check definition of crystalline and non-crystalline candies in your book.) Display on a 6" disposable paper plate and in a plastic bag.