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4-H Foods project

October 22, 2020

Foods 

Foods Introduction

The "Fantastic Foods" curriculum series is designed to help youth have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions. The curriculum is designed around six major categories: healthy food selection, smart food purchasing, food safety and science, food preparation, food preservation, careers, and food around the world.

A total of five pieces are available in the series. The four youth activity guides: Six Easy Bites (grades 3-4), Tasty Tidbits (grades 5-6), You're the Chef (grades 7-9), and Foodworks (grades 10-12) have been designed to be developmentally appropriate for the grades listed; but may be used by youth in any grade based on their project skills and expertise. The fifth piece, the Project Helper Guide, has been designed to provide an adult, the guiding helper, with some additional background and some tips on helping youth through the activities in their guide.

Are you ready to do fun experiments, prepare flavor-filled recipes, and go on fact-finding missions? That is what "Fantastic Foods" series is all about. You will have fun learning about different food ingredients, food characteristics, and food safety issues.

Your project manual is divided into six "bites": Once You Swallow, Money Talks, Play It Safe, Kitchen Magic, Eat It Later, and Imagine That 

Member must complete a minimum of three (3) activities, each from a different "bite" category for each year they are in the project.



Exhibit Introduction

Purdue Extension Food Safety Policy (revised 10/2020):

For Food Competitions: Fillings, frostings, glazes, and meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160oF (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home- canned fruits, vegetables, or meats are permitted as ingredients in food products.

Fresh-cut, uncooked, fruits and/or vegetables are not permitted to be used in food products or used as garnishes for the product. Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food (i.e. foods that are judged as frozen should remain frozen at all times).

 Recipes must be provided that identifies all ingredients that were used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Each food product must be labeled with the following information:

 Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. If cuts are present, the wound should be bandaged and a single use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food.

Judges and individuals who will consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home produced and processed and the production area is not inspected by the Indiana State Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home preserved foods such as low-acid or acidified foods like green beans, tomatoes or tomato products, jams/jellies/fruit preserves or fermented products produced in the home.

Instructions for preparing food exhibits for display at State Fair (these instructions may be adapted for use in your county):

Labeling Suggestions:

  1. Cover label with clear plastic wrap so that it will not become grease
  2. Tape label to the paper plate or container before the product is

Recipe or index cards:

  1. A recipe card or index card (no larger than 5 1/2" x 8 1/2") is required for all food

Be sure to include the recipe source and all the information requested in the exhibit description, as well as your name, county, and grade level/exhibit option. It is recommended that you wrap the card in plastic wrap or in a plastic bag. Recipe cards will not be returned.

  1. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H members are to use recipes that do not include an alcoholic beverage as an A suitable non-alcoholic or imitation product may be substituted.

Food preservation jars/containers:

  1. All canned products must have the ring on the jar top to protect the
  2. Containers will NOT be returned from the Indiana State

How to prepare products for display.

  1. Most food products should be displayed on a paper or foam
  2. For cakes - cut a piece of cardboard about 1/2 inch larger than the bottom of the Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake on it.
  3. Any product that may be sticky on the bottom, such as some fancy breads, should be put on round, square, or rectangle Cover this cardboard with wax paper, plastic wrap, or foil before putting the food product on it.
  4. Frozen food exhibits (containers and food) will not be returned to the Please display in freezer bags or disposable freezer containers.
  5. Pies should be exhibited in disposable pie Reusable containers or pans will NOT be returned from the Indiana State Fair.

Requirements

Level: Level A Grade 3                                                                                                      Last Modified: 10/01/15

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

Three snack-sized (approximately 2”-3” individual size) drop, molded or bar baked cookies. No glaze or frosting. Include recipe card and display on a dessert size paper or foam plate.

A package of 3 baked, snack-sized (approximately 2”-3” individual size) frozen cookies. Display in freezer bag or freezer container. (NOTE: Freezer containers will not be returned.) Include index card with recipe and instructions for defrosting. Label with name of product, quantity, and date frozen.

Requirements

Level: Level A Grade 4                                                                                                      Last Modified: 10/01/15

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

 

Requirements

Level: Level B Grade 5                                                                                                      Last Modified: 10/01/14

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

  

Level: Level B Grade 6                                                                                                      Last Modified: 10/01/15

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

 

Requirements

Level: Level C Grade 7, 8, 9                                                                                              Last Modified: 10/01/15

Exhibit

Exhibitors may choose one baked and/or one preserved product from the following list. It is suggested a participant choose a different option each year, but this is not a requirement.

BAKED PRODUCT OPTIONS:

trail mix, etc.). Your snack must include at least 2 food groups from MyPlate. Exhibit must include your snack product and a separate folder containing a marketing plan with product name, recipe, how it will be packaged, a package design, where it will be sold and suggested selling price. Style your snack for a photo shoot and include the picture in your marketing plan. Label should include product name, date, quantity, and serving size.

 PRESERVED PRODUCT OPTIONS:

 

Requirements

Level: Level D Grade 10, 11, 12                                                                                        Last Modified: 10/01/15

Exhibit

Exhibitors may choose one baked and/or one preserved product from the following list. It is suggested a participant choose a different option each year, but this is not a requirement.

BAKED PRODUCT OPTIONS:

 PRESERVED PRODUCT OPTIONS:

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