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Foods (Foods: Baked, Foods: Preserved Foods)

March 9, 2021

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.

For Judging and Check-in information, consult the current 4-H Catalog.

For Resources such as Manuals, Record Sheets, and Score Cards see the Indiana 4-H Youth Development Project Page.

Project Requirements:

  1. 4-H’ers may exhibit in one or both of the Foods categories: Foods Baked and/or Foods Preservation
  2. Members are required to complete a minimum of three activities in the project manual each year.  For members enrolled in both Foods and Food Preservation a total of 6 activities must be done each year.  A completed project manual and record sheet must be turned in by the established and posted date.
  3. 4-H’ers 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. 4-H’ers 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.
  4. A recipe card (no larger than 5 1/2” x 8 1/2”) is required for all food exhibits. Typing and laminating your recipe card is highly recommended but not required. 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.
    1. 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.
    2. Recipes must also indicate the date the food product was made. This is necessary information for traceability should a judge or consumer become ill from a suspected food borne illness.
  5. Baked Foods Exhibits:
    1. Must be nonperishable. All baked food preparation exhibits must be made from scratch, no mixes are allowed.
    2. Bring the entire baked good or the specified number of items (3-6) and recipe card to the judging. Pay close attention to all directions for displaying all Foods projects listed under each category. Additionally, any product that may be sticky on the bottom, such as some fancy breads, must be put on round, square, or rectangle cardboard. Cover cardboard with wax paper, plastic wrap, or foil before putting the food product on it.
  6. Food Preservation Exhibits:
    1. Only Food Preservation products made using USDA approved or Ball Blue Book recipes acceptable.
    2. Label all food preservation items with name of product, quantity, and date frozen/canned.
    3. All canned products must have the ring on the jar top to protect the seal, leaving the appropriate head space. 
    4. Frozen items should be brought and kept in cooler prior to being judged.
    5. Any frozen product that requires exhibits to be placed on cardboard, must cover cardboard with wax paper, plastic wrap, or foil before putting the food product on it.
  7. Follow Purdue Extension food Safety Policy for Foods competitions.
    1. 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.
    2. 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.
    3. No home-canned fruits, vegetables, or meats are permitted as ingredients in food products.
    4. 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.
    5. 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).
  8. Premiums and Grand Champions will awarded in Foods and Food Preservation as follows:

Premiums:Level A and B awarded for each grade

                Level C and D awarded for each option

Grand Champion and Reserve Grand Champion will be awarded to:

                 Baked: AB Baked and CD Baked

                 Preserved: AB Preserved and CD Preserved

 

Exhibit Requirements:

Level A-Grades 3-4

Grade 3

Grade 4

Level B-Grades 5-6

Grade 5

Grade 6

Level C-Grades 7-9

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.

    Foods Baked                                      

  1. Three (3) yeast bread sticks or yeast rolls (any shape, medium size - not a sweet roll), using a whole grain flour mixture such as whole wheat, rye, oat bran, etc.
    • Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately.                      
    • It is not acceptable to use a home bread maker.
    • Include recipe card and display on a paper or foam plate.
  2. A yeast bread (can be loaf, braid, but not rolls) using a whole grain flour mixture such as whole wheat, rye, oat bran, etc.
    • Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately.                     
    • It is not acceptable to use a home bread maker.
    • Include recipe card and display on a paper or foam plate OR cardboard 1/2” larger than bread.
  3. One (1) package of a non-perishable, invented healthy snack (such as a granola bar, popcorn snack, 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.
    • Include recipe card.

Level C-Grades 7-9

    Food Preservation

  1. One (1) container of freezer jam.
    • Include index card with recipe and instructions for storing.
    • Label with name of product, quantity and date frozen.
  2. One (1) jar of a canned tomato product using the Hot Pack Method for a boiling water bath canner, such as                              tomato juice, catsup, barbecue sauce, or salsa.
    • Include recipe card with recipe and instructions for cooking or using the product.
    • Label with name of product, quantity and date canned.
  3. One (1) jar of a canned pickled product or canned pickles. Products using a fancy pack are not accepted.
    • Include recipe card with recipe, processing and storage instructions.
    • Label with name of product, quantity and date canned.

Level D-Grades 10-12

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.

    Foods Baked                                  

  1. A single or double crust baked fruit pie (no graham cracker crust).
    • Include recipe card and exhibit in pie plate of your choice (ceramic, glass, tin, etc.).
  2. A non-perishable baked food product for a catered meal or special event in which organizers have requested low fat and/or reduced sugar items. Exhibit will include your food product and a notebook outlining how this product is to be used at the event, menu, supplies to buy, preparation schedule, equipment, table layout, etc. A table display is optional and should be no larger than 16” deep x 22” wide x 28” high.
    • Include recipe card.  
  3. Select a condition in which people have to specifically modify their eating habits (Diabetes, Heart Disease, Celiac Disease, Food Allergies, etc.)  Prepare a non-perishable baked food product appropriate for someone with this condition.
    • Exhibit will include your food product and a notebook summarizing the condition or allergy, nutrition considerations involved with the condition, a description of your baked item and an explanation of how it fits within the nutrition considerations.
    • Make sure to note any ingredients that could cause an allergic reaction.
    • Include recipe card

    Food Preservation

  1. One (1) jar of pressure canned vegetables, meat or combination product (such as Soup, Stew, Spaghetti Sauce with Meat, etc.) Products using a fancy pack are not accepted.
    • Include recipe card with recipe and instructions for cooking or using the product.
    • Label with name of product, quantity and date canned.
  2. One (1) package of a combination food frozen entree in freezer container. The combination food should contain 3 food groups from MyPlate.
    • Display in a disposable container.
    • Include recipe card with recipe, instructions for reheating.
    • Label with name of product, quantity and date frozen.
  3. A jar of cooked jam or a reduced-sugar fruit spread.
    • Include recipe card
    • Label with name of product, quantity and date made.  

 

 

 

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