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Creating With A Mix

December 20, 2018

CREATING WITH A MIX

Project Leader:  Brenda Nortrup

Not a State Fair Project.

Green Record Book Completion Requirement

 

Exhibit Introduction:

The project is designed to allow the use of a purchased box mix as one of the ingredients in a recipe.  The finished product cannot be the result of making the product from the box instructions.  The box mix has to be used with other ingredients to create a new product. You must use two or more added ingredients.  4-H members may create their own recipes or use suggestions from a box mix, cookbook or other source.  To assist you in having recipes to choose for this project, you should start a recipe file or notebook.  Add 3 different mix recipes each year you are in the project.  Recipes can be one you created or found in a magazine, newspaper, internet website, or on a box mix.

 

Purdue Extension Food Safety Policy (effective 11/2013):

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, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160°F (i.e. pasteurized or included as part of a batter and baked) are acceptable. 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 should not 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 (41°F).

 

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 may be 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.

 

Instructions for preparing food exhibits for display:

 All food products must be covered when transporting.

 Labeling:

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

 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 exhibits. Include your name, county, and the grade level.  Underline the two or more ingredients added to create the product.  Remove box label that show the original preparation of the food.  Attach it to an 8 1/2 x 11” sheet and attach to recipe card or new product (exhibited).  Mix is to be used as the base.  4-H members will not be marked down for creativity or use of several different ingredients.
  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 ingredient. A suitable non-alcoholic or imitation product may be substituted.

How to prepare products for display.

  1. Most food products should be displayed on a paper or foam plate.
  2. For cakes - cut a piece of cardboard about 1/2 inch larger than the bottom of the cake. 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 cardboard. Cover this cardboard with wax paper, plastic wrap, or foil before putting the food product on it.

 

 

Exhibit the following:

 

Grade 3:  Exhibit 6 Brownies and recipe card

 Grade 4:  Exhibit 6 Cookie Bars (A cookie recipe baked in a cake pan and then cut into bars) and include recipe card

 Grade 5:  Exhibit 6 Dropped or Pressed Cookies and include recipe card

 Grade 6:  Exhibit 6 Muffins and recipe card

 Grade 7:  Exhibit 6 Biscuits and recipe card

 Grade 8:  Exhibit a Loaf of Quick Bread (e.g. - fruit bread) and recipe card

 Grade 9:  Exhibit a Loaf of Yeast Bread and recipe card

 Grade 10:  Exhibit 6 Yeast Rolls (any form but not a sweet roll) and recipe card

 Grade 11:  Exhibit a Sweet Bread Using Yeast (any form-e.g. Sweet Rolls, Tea Ring, Dessert pizza) and recipe card

 Grade 12:  Exhibit a Cake of Any Kind and recipe card

 

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