Noble County

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Microwave Cooking

January 14, 2020

(NO STATE FAIR EXHIBIT)
Completed record sheets and manuals are due into the Extension Office on or before June 29, 2020, 4:00 PM. No records, or late/incomplete record sheets/manuals will result in an exhibit being considered for EXHIBITION ONLY—NO PLACING.

For food competitions: "Filling, frosting, glaze, 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 contest 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 eggs/egg whites (pasteurized eggs or eggs cooked to 160 degrees F may be used) are not permitted. Home canned fruits, vegetables, or meats are not permitted in products. Recipes must be provided that show which ingredients were used in each product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestant are not to be preparing food exhibits for competition within 48 hours of recovering from any illness. Whenever possible, products should be transported and stored in chilled coolers (41 degrees F).

Judges and individuals who consume products from club, county and state competitions should be informed that they are at risk for food borne illness since the established policy cannot guarantee that an entry which may be a 'potentially hazardous food' has not been prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge.

Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for food borne 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.

PRODUCTS ARE TO BE DISPLAYED ON PAPER PLATES, OR FOIL COVERED CARDBOARD, UNLESS OTHERWISE STATED. Recipes on 5" x 8", 3" x 5" or 4" x 6" cards are required for all divisions. Be sure name, township and grade are included on the recipe card. Recipe cards many be hand written, computer generated, or typed. Recipe cards should be covered with plastic.

Mixes may be incorporated in recipes exhibited, but must be used creatively. For example, a cake mix used as the directions on the box indicate cannot be exhibited. However, that same cake mix may be used if fruit or other items change the appearance of the mix as originally intended. (Base for cookies or dry).

MICROWAVE FOOD PROJECTS WILL BE JUDGED PRIOR TO OPENING DAY OF THE COUNTY FAIR, DATES TO BE ANNOUNCED.

EXHIBIT REQUIREMENTS:

LEVEL A: GRADES 3 AND 4
Members are required to complete a minimum of three (3) activities. Within the two (2) year period, members should have completed a minimum of 6 activities.

Grade 3 Microwave snack mix. Exhibit in a quart size zip lock bag. Include recipe card.

Grade 4 Six (6) pieces of fudge. Include recipe card.

LEVEL B: GRADES 5 AND 6
Members are required to complete a minimum of three (3) activities. Within the two (2) year period, members should have completed a minimum of 6 activities.

Grade 5 Six (6) bar cookies or brownies. Include recipe card. Photo will be taken for display.

Grade 6 Upside down cake. Include recipe card. Photo will be taken for display.

LEVEL C: GRADES 7, 8 AND 9
Members are required to complete a minimum of three (3) activities. Within the three (3) year period, members should have completed a minimum of 9 activities.

Grade 7 Fruit crisp. Bring in original dish. Include recipe card. Photo will be taken for display.

Grade 8 Coffee cake. Include recipe card. Photo will be taken for display.

Grade 9 Six (6) pieces of candy (NO FUDGE). Include recipe card.

LEVEL D: GRADES 10, 11 AND l2
Members are required to complete a minimum of three (3) activities. Within the three (3) year period, members should have completed a minimum of 9 activities.

Grade 10 Double layer cake OR bundt cake. Include recipe card. Photo will be taken for display.

Grade 11 Pie. Bring in original dish. Include recipe card. Photo will be taken for display.

Grade 12 Jam or jelly. Include recipe card and storage instructions. Label with name of product.
 

 

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