- ALL completed record sheets and manuals/activity books must be turned in to the 4‑H Club leader by July 8, and must be securely attached in the green “Indiana 4‑H Club Member's Record Book.”
- Microwave exhibits will be judged during pre‑fair judging. The whole project will be judged.
- Keep in mind that the product will probably be cold when it is judged. Experiment until you find a product that is desirable when eaten cold. (If possible, a small microwave will be provided for reheating. Keep in mind that there will be several 4-H’ers wanting to use this.)
- Whole products will be exhibited for judging. Only a slice of the exhibit or one cookie will remain for show. The rest of the product will go home after judging.
- Recipes are required and must be placed on 5" x 8" cards and must be covered with plastic. Label your recipe card with recipe name, 4-H’ers name and division. Cards are available at no cost from the Extension Office.
- How to prepare products for display.
- Most food products should be displayed on a paper or foam plate.
- For cakes - cut a piece of cardboard about ½ inch larger than the bottom of the cake. Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake on it.
- Any other product that may be sticky on the bottom, such as fruit crisps or pies, may be left in the container in which they were microwaved. Containers should be disposable, and may not be returned to you following judging.
- All canned products must have the ring on the jar top to protect the seal.
- For Food Competitions: Filling, frosting, glazing, pie filling, and meringue, (whether uncooked or cooked) are Not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream as the nature of these products increases the moisture content and water activity of the food. Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked. Additionally unpasteurized milk (raw milk or raw milk products) or uncooked eggs/egg whites (pasteurized eggs or eggs cooked to 160o F may be used) are not permitted. No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestants are not to be preparing food exhibits for competition within 48 hours of recovering from any illness. Whenever possible, baked products should be transported and stored in chilled coolers (41oF).
- Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which is a "potentially hazardous food" has been properly prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food.
- Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a “potentially hazardous food” has been properly prepared or handled before, during, or following the competition.
LEVEL A – Bag of Tricks & Treats - grades 3-4
Grade 3: Microwave snack mix (in a package).
Grade 4: Six squares or bars of microwave fudge.
LEVEL B – Micro Magicians – grades 5-6
Grade 5: Six bars of microwave cookies or brownies.
Grade 6: One microwave upside down cake.
LEVEL C – Amazing Rays– grades 7-9
Grade 7: One microwave fruit crisp.
Grade 8: One microwave coffee cake.
Grade 9: One package of a microwave candy product.
LEVEL D – Presto Meals – grades 10-12
Grade 10: One microwave double layer or bundt cake. (Note:Custards, cream, and cream cheese fillings or frostings are not acceptable in an exhibit because they are highly perishable when left at room temperatures.)
Grade 11: One microwave fruit and/or nut pie. (Note: Custards, cream, and cream cheese fillings are not acceptable in an exhibit because they are highly perishable when left at room temperatures.)
Grade 12: A jar of microwave jam or jelly. Label with name of product, quantity, and date made.