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Foods (Foods: Baked, Foods: Preserved Foods)

March 26, 2020

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. 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.
    1. For baking—include the recipe source, instructions for storing, cooking and using the product according to individual grade level requirements.
    2. For freezing—Display in freezer bag or freezer container. Include the recipe source, instructions for defrosting. Label with name of product, quality and date frozen.
  4. Baked Foods Exhibits:
    1. Must be nonperishable.
    2. All baked food preparation exhibits must be made from scratch. No mixes allowed.
    3. Bring the entire baked good or the specified number of items (3-6) and recipe card to the judging.
    4. Most food products should be displayed on a paper or foam plate.
    5. Cakes must be put on a piece of cardboard about ½” larger than the bottom of the cake. Cover cardboard with wax paper, plastic wrap, or foil before putting the cake on it.
    6. Pies may be exhibited in pie plate of your choice (ceramic, glass, tin, etc.) Pies going to State Fair however; MUST be in a disposable pie tin.
    7. Any other 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.
  5. Food Preservation Exhibits:
    1. Label all food preservation items with name of product, quantity, and date frozen/canned.
    2. All canned products must have the ring on the jar top to protect the seal. Please leave the appropriate head space at the top of your jar.
    3. Please note recipe cards and freezer containers that are sent to State Fair will not be returned.
    4. Only Food Preservation products made using USDA approved or Ball Blue Book recipes acceptable.
    5. Frozen items should be brought and kept in cooler prior to being judged.
  6. Follow Purdue Extension food Safety Policy for Foods competitions.
    1. 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.
    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 in 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. 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.
    6. Whenever possible, baked products should be transported and stored in chilled coolers (41oF).
  7. Premiums will be awarded in Foods and Food Preservation as follows:

Level A and B: Premiums awarded for each grade.

Level C and D: Premiums awarded for each option.

A Grand Champion and Reserve Grand Champion will be awarded to AB Baked, CD Baked, AB Preserved, and CD Preserved.

Exhibit Requirements:

Level A-Grades 3-4

Grade 3

  1. Foods - Three (3) 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.                  
  2. Food Preservation - A package of three (3) baked, snack-sized (approximately 2”-3” individual size) frozen cookies.
    -Display in freezer bag or freezer container.
    • Label with name of product, quantity and date frozen.
    • Include recipe card with recipe and instructions for defrosting.

Grade 4

  1. Foods - Three (3) standard size muffins that contain an ingredient that is a source of Vitamin A or C.
    • Include recipe card and display on a paper or foam plate.
    • No muffin liners.
  2. Food Preservation - One (1) package of frozen berries.
    • Display in freezer bag or freezer container.
    • Label with name of product, quantity and date frozen.
    • Include recipe card with recipe and instructions for cooking or defrosting.

Level B-Grades 5-6

Grade 5

  1. Foods - A square, oblong or round layer reduced-fat cake without frosting.
    • Reduce the amount of fat in the recipe by using a fruit puree or baby food fruit product that does not contain yogurt.
    • Include recipe card and display on a piece of cardboard 1/2” larger than cake.
  2. Food Preservation - One (1) uncooked frozen mini-pizza using whole-grain pita bread, english muffin, bagel, or already prepared crust (no larger than 7" in diameter) with toppings of your choice. Include at least 4 MyPlate food groups on your pizza. Meat toppings (hamburger/sausage/bacon) must be cooked.
    • Display on covered cardboard inside freezer bag.
    • Label with name of product, quantity and date frozen.
    • Include recipe card with recipe and instructions for cooking.

Grade 6

  1. Foods - Three (3) no-yeast, any shape pretzels with a whole grain flour mixture (shaped, stick, or nugget) OR Three (3) no-yeast sweet or savory rolled biscuits with a whole grain flour mixture (no drop).
    • Include recipe card and display on a paper or foam plate.
  2. Food Preservation - One (1) package of any frozen vegetable or combination vegetables.
    • Display in freezer bag or freezer container.
    • Label with name of product, quantity and date frozen.
    • Include recipe card with recipe and instructions for defrosting and cooking.

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                                       

  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.
    • Include recipe card with recipe, processing and storage instructions.
    • Label with name of product, quantity and date canned.
    • Products using a fancy pack are not accepted.

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                                       

  1. A single or double crust baked fruit pie (no graham cracker crust).
    • Include recipe card.
  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.
    • Include recipe card with recipe and instructions for cooking or using the product.
    • Label with name of product, quantity and date canned.
    • Products using a fancy pack are not accepted.
  2. One (1) package of a combination food frozen entree in freezer container. The combination food should contain 3 food groups from MyPlate.
    • Include recipe card with recipe, instructions for reheating.
    • Label with name of product, quantity and date frozen.
    • Display in a disposable container.
  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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