FOODS and NUTRITION – Department   FF    (classes 1-12)

FOOD AWARDS

BEST FOOD EXHIBIT - This award for the best food exhibit is in memory of Frances Daley and Shirley Newton.  These were two grandmas that loved to cook.  Whether it was everyday meals, brandings or entertaining it was always fun and great to eat.  They even made things that we often wondered about like Grandma Shirley’s “tiger meat” and Grandma France’s “oxtail soup”. Cooking brought everyone together.

BEST USE OF WHEAT - Winner will receive a cutting board sponsored by EGT Elevator

FOOD and COOKING EXHIBITS - -

  1. Members must be enrolled in the Unit they are exhibiting in or they are disqualified.
  2. All cookies, muffins and biscuits (three each) are on small white paper plates and covered with plastic wrap. Loaves of bread in plastic bags.
  3. All canned products must be in standard canning jars, sealed and labeled as to method and process and dated.
  4. Jams and jellies must been standard canning jars and processed in the water bath. NO PARAFFIN MAY BE USED.
  5. All exhibits except canned items must be covered with plastic wrap.
  6. Wherever possible, use small loaf pans to avoid food waste.
  7. Entries need not be made from recipes in project book.

COOKING

FF  --  CLASS 1 – COOKING 101

Lot Number  (project pages listed)

  1. Poster/display food group and recommended servings
  2. Poster/display of measuring tools
  3. Poster/display Food Safety Basics (pages 13-14)
  4. Poster/display Kitchen Safety Basics (pages 15-17)
  5. Poster/display a table place setting
  6. Poster/display Measuring Basics (pages 22-25)
  7. Poster/display Cooking How To Basics (pages 28-31)
  8. Snack (pages 33-39)
  9. Side Dish (pages 40-47)
  10. Main Dish (pages 48-53)
  11. Quick Bread (pages 54-61)
  12. Dessert (pages 62-73)
  13. Your collection of recipes (book or file)
  14. Any other A – not listed above
  15. Any other B – not listed above

FF  --  CLASS 2 – COOKING 201

Lot Number

  1. Poster/display Food Safety (pages8-12)
  2. Poster/display Fire Safety in the Kitchen (pages13-14)
  3. Poster/display Cooking “How To” (pages15-17)
  4. Display Food labels (pages19-20)
  5. Fruit & Vegetable Group (pages21-36)
  6. Grain Group (pages 37-52)
  7. Meat & Beans Group (pages 53-74
  8. Milk Group (pages 75-82)
  9. Desserts (pages 83-88)
  10. Meal Plan for the Day (page 91)
  11. Any other A – not listed above.
  12. Any other B – not listed above.

FF  --  CLASS 3 –COOKING 301

Lot Number

  1. Project Book
  2. Poster/display Food Safety (pages8-9)
  3. Poster/display Outdoor Cooking (pages 10-12)
  4. Poster/display Party Planning (pages 13-18)
  5. Poster/display Slow Cookers (pages 19-20)
  6. Item from Grain Group (pages 21-62)
  7. Item from Vegetable & Fruit Group (pages 65-83
  8. Item from Meat Group (pages 84-100)
  9. Item from Milk Group (pages 101-107)
  10. Item from Desserts (pages 108-122)
  11. Any other A – not listed above.
  12. Any other B – not listed above.

FF  --  CLASS 4 –COOKING 401

Lot Number

  1. Project Book
  2. Display of herbs, fresh, frozen or dried and uses
  3. Complete meal plan or celebration plan – menu, shopping, decoration list, timeline, checklist
  4. Exhibit related to grains – production, nutrition, etc.
  5. Flatbread
  6. Rye bread
  7. Exhibit related to production of nutrition of fruits
  8. Fruit dip
  9. Green salad featuring fruit
  10. Exhibit related to production or nutrition of vegetables
  11. Exhibit related to stir-fry techniques and/or equipment
  12. Exhibit related to cooking methods for meats and protein foods
  13. Exhibit related to the science of candy making
  14. Pie crust
  15. Fruit pie
  16. Cream pie
  17. Cake – angel food, sponge, chiffon
  18. Any other A
  19. Any other B
  20. Any other C

BAKING

BAKING AWARD - $20 to first year member with “most baking entries”  IMO Elizabeth Brandt, long time dedicated Lucky Clover 4-H leader.  Sponsored by Ginger Steffenhagen

FF  --  CLASS 6 – BAKING 101

Lot Number

  1. Project Book
  2. Meal plan using MyPlate
  3. Educational display or poster showing kitchen safety
  4. Educational display demonstrating measuring techniques
  5. Display or poster showing basic kitchen equipment
  6. Baking powder biscuits
  7. Plain muffins
  8. Cornmeal muffins
  9. Pancake
  10. Peanut butter pancake
  11. Sugar cookies
  12. Chocolate chip cookies
  13. Chocolate drop cookies
  14. Oatmeal cookies
  15. Peanut butter cookies
  16. Display detailing citizenship or leadership with the baking project
  17. Display related to careers in baking
  18. Any other A – not listed above

FF  --  CLASS 7 – BAKING 201

Lot Number

  1. Project Book
  2. Meal plan or project using MyPlate
  3. Daily menu with half whole grains
  4. Display related to common baking products
  5. Display related to baking equipment
  6. Nut bread
  7. Banana nut bread
  8. Zucchini bread
  9. Any quick bread
  10. Coffeecake
  11. Fruit filled coffee cake
  12. Heritage cookie from another country
  13. Bar cookies
  14. Drop cookies
  15. Refrigerator cookies
  16. Pressed cookies
  17. Rolled cookies
  18. Molded cookies
  19. Filled cookies
  20. Shaped cookies
  21. Brownies
  22. Chocolate Chip applesauce brownies
  23. Cranberry granola bars
  24. Butterscotch bars
  25. Jam thumbprint cookies
  26. Peanut butter blossom cookies
  27. Brown sugar nut rounds
  28. Gingerbread
  29. Cornbread
  30. Exhibit related to science of baking
  31. Display detailing citizenship or leadership with the baking project
  32. Display related to careers in baking
  33. Any other A – not listed above

FF  --  CLASS 8 – BAKING 301

Lot Number

  1. Project Book
  2. Meal plan or project using MyPlate
  3. Daily menu with half whole grains
  4. Exhibit related to history of bread
  5. Exhibit related to bread of different countries
  6. Fast French bread
  7. Basic yeast roll dough
  8. Refrigerator dough
  9. Quick white bread
  10. Whole-wheat bread
  11. Dakota bread
  12. Cool-rise white bread
  13. Breadsticks
  14. Teddy Bear bread
  15. Animal bread
  16. Display related to science of bread baking
  17. Display related to equipment for bread baking
  18. Microwave casserole bread
  19. Microwave English muffin bread
  20. White bread made in bread machine
  21. Whole-wheat bread in bread machine
  22. Display detailing citizenship or leadership with the baking project.
  23. Any other A – not listed above

FF  --  CLASS 9 – BAKING 401

Lot Number

  1. Project Book
  2. Meal plan or project using MyPlate
  3. Daily menu with half whole grains
  4. Exhibit related to cake science
  5. Yellow cake from scratch
  6. Sponge cake from scratch
  7. Uncooked butter frosting
  8. Seven-minute frosting
  9. Fudge frosting
  10. Busy day oatmeal cake
  11. One slice of cake from store-bought mix and one from scratch, with written comparison
  12. Display detailing citizenship or leadership with the baking project.
  13. Display on careers in food preparation, food science or food microbiology
  14. Interview of someone in baking field
  15. Single pie crust
  16. Set of pie crusts or pie crust “cookies” comparing different fats (shortening, butter, oil, margarine, lard) with written evaluation
  17. Display related to viscosity of pie fillings
  18. Display related to comparison of thickening agents (cornstarch, flour, tapioca, etc.)
  19. Basic cream pie
  20. Chocolate cream pie
  21. Banana cream pie
  22. Coconut cream pie
  23. Lemon meringue pie
  24. Any other cream pie
  25. Pumpkin pie
  26. Pecan pie
  27. Any other custard pie
  28. Apple pie
  29. Canned cherry pie
  30. Canned berry, peach or apricot pie
  31. Fresh strawberry pie
  32. Any other fruit pie
  33. Traditional quiche
  34. Reduced-cholesterol spinach quiche
  35. Any other quiche
  36. Apple turnovers
  37. Empanadas any flavor
  38. Empanadas several flavors
  39. Results of comparison between homemade or store bought baked item (time, taste, nutrition)
  40. Exhibit related to science in Baking 4 project items
  41. Any other A – not listed above

FF  --  CLASS 10 – CANNING & FREEZING

Lot Number

  1. Exhibit related to importance of food preservation
  2. Display detailing pH in foods and appropriate food preservation methods
  3. Display of equipment for food preservation
  4. Chart of foods you plan to preserve and when they are in season
  5. Comparison of frozen apples or other fruit (treated and untreated)
  6. Comparison of frozen beans or other vegetable (blanched and unblanched)
  7. Applesauce made with boiling water canner
  8. Jam made in boiling water canner
  9. Any pickled vegetable in boiling water canner
  10. Any food preserved through freezing
  11. Any item made in boiling water canner
  12. Display of leadership or citizenship activity related to project
  13. Display of science related to food preservation
  14. Display related to history of food preservation
  15. Display related to microorganisms destroyed in various food preservation techniques

FF  --  CLASS  11 -- FOOD PRESERVATION  Open to any Foods & Gardening Project Member

Lot Number

  1. One jar jam, cooked
  2. One jar jelly
  3. One jar of preserves
  4. Exhibit of fruit leather, three (3) kinds
  5. Exhibit of dried fruit, three (3) kinds of fruit in appropriate storage container
  6. Exhibit of dried vegetables, three (3) kinds
  7. One pint/quart of tomato juice
  8. One pint/quart of relish
  9. One pint/quart of dill pickles
  10. One pint/quart of bread & butter pickles
  11. One pint/quart of sauerkraut
  12. One pint/quart of canned fish
  13. One pint/quart of meat or chicken
  14. Exhibit of jerky
  15. One pint/quart of canned fruit
  16. One pint/quart of canned vegetables
  17. Three (3) jar exhibit of different vegetables
  18. Three (3) jar exhibit of different fruit
  19. Three (3) jar exhibit of different jams & jellies
  20. Three (3) jar exhibit of different pickles
  21. Three (3) jar exhibit of different relishes
  22. Independent Study
  23. Any other A – not listed above
  24. Any other B – not listed above

FF  --CLASS 12 -- OPEN TO ANY FOOD MEMBER

Lot Number

  1. Three(3) cream puffs
  2. Pound cake
  3. Decorated cake, loaf or layer
  4. Three (3) pieces of chocolate covered cherries
  5. Three (3) pieces of divinity
  6. Three (3) caramels
  7. Three (3) pieces of fudge
  8. 100% loaf of whole wheat bread
  9. Loaf of white bread
  10. Angel cake from scratch
  11. Sponge cake from scratch
  12. Full size layer cake from scratch (frosted)
  13. One loaf fruit/nut vegetable bread
  14. Three (3) decorated cupcakes
  15. Fruit Pie - 3" slice
  16. Three (3) deep fried donuts, raised or cake
  17. Three (3) cinnamon rolls
  18. Three (3) caramel rolls
  19. Item prepared for a Holiday
  20. Dehydrated Food Item
  21. Low-calorie food - include calories and recipe
  22. Three (3) plain rolled sugar cookies
  23. Three (3) fruit bars or fruit filled cookies
  24. Three (3) chocolate brownies
  25. Three (3) molasses cookies
  26. Monster Cookies
  27. Any other A – not listed above
  28. Any other B – not listed above