4-H Foods - Baked Project

All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H member’s exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public.

A judge is not to discredit an exhibit for the way references are listed.

Posters are to be 22” x 28” and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. Display boards should be designed to sit on a table using no more than 36” of tabletop space. Space should be left in the lower right hand corner to place an exhibit tag provided by Purdue Extension staff.

Guidelines for Exhibiting at fair

Each member will be required to complete three activities, in accordance with general guidelines 4b, which must be turned in with the project exhibit at project check-in. Members may exhibit or participate in one or more of the options listed in their grade group.

Instructions for preparing foods exhibits for display:

• Recipe cards
  • A recipe card (any size) is required for all food exhibits. Be sure to include the recipe source and all the information requested in the exhibit description, as well as your name, county and the grade level/exhibit option
  • 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 nonalcoholic or imitation product may be substituted.

How to prepare products for display:

• Most food products should be displayed on a paper or foam plate
• 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
• Any other 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
• Please display in freezer bags or disposable freezer containers (frozen food exhibit containers and food will not be returned to the exhibitor)
• Pies should be exhibited in disposable pie tin (containers will not be returned)
• All canned products must have the ring on the jar top to protect the seal

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 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 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. Potential food allergens include, but are not limited to, milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy and sesame.

Each food product must be labeled with the following information:

• Name
• Address (4-H member information can be taked directly from enrollment if needed)
• Contact Information (phone and/or email address; 4-H member information can be taked directly from enrollment if needed)
• Date the food was made

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.

Baked food products may be from a boxed mix following the instructions, a boxed mix with added ingredients, or ingredients combined from scratch. Youth are to place their name, county and club on the
bottom side of their plate, pan or other container and the official entry tag provided will be placed with the
exhibit.

Baked Food Exhibit Class Guidelines

It is suggested a participant choose a different option each year, but this is not a requirement. Exhibits entered at state fair will be donated to local homeless shelters after being judged and not displayed.

Level A (grades 3-4 suggested):

• Three uniced snack sized cookies
• Three standard sized unlined muffins
• Three standard sized unlined muffins containing an ingredient that is a source of Vitamin A or C
• Three snack sized granola bars
• Three snack sized brownies or blondies
• An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate
• Any other similar baked item

Level B (grades 5-6 suggested):

Choose one or more of the baked products below, or a similar baked product of choice:

• A single layer cake without frosting
• A single 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
• A standard loaf-sized quick bread
• A standard loaf-sized quick bread containing an ingredient that is a source of Vitamin A or C
• A coffee-cake
• A coffee-cake containing an ingredient that is a source of Vitamin A or C
• Three biscuits or scones that are plain, sweet or savory
• Three biscuits or scones that are plain, sweet or savory using a whole grain flour mixture
• Three biscuits or scones that are plain, sweet or savory containing an ingredient that is a source of
  Vitamin A or C
• Three no-yeast, any shape pretzels (shaped, stick or nugget)
• Three no-yeast, any shape pretzel with a whole grain flour mixture (shaped, stick or nugget)
• Three no-yeast breadsticks
• Three no-yeast cinnamon rolls or other flavored roll without icing or glaze
• A no-yeast sweet bread without icing or glaze
• An educational poster, notebook or display about a food or nutrition topic of choice that is age/
  grade appropriate
• Any other similar baked item

Level C (grades 7-9 suggested):

Choose one or more of the baked products below, or a similar baked product of choice:

• Three yeast bread sticks or yeast rolls (any shape, medium size – not a sweet roll)
• Three (3) yeast bread sticks or yeast rolls (any shape, medium size - not a sweet roll), using a whole grain flour mixture. 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.
• A yeast bread loaf or braid. 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 breadmaker.
• A yeast bread (can be loaf, braid) 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 breadmaker.
• Homemade pizza using a yeast dough. Judges are not expecting this item to be presented hot out
  of the oven
• One package of an, invented healthy snack (such as a granola bar, popcornsnack, 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
• Prepare an entrée casserole that meets three MyPlate requirements for a meal. Use care when
  transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out
  of the oven
• An educational poster, notebook or display about a food or nutrition topic of choice that is age/
  grade appropriate
• Any similar baked item

Level D (grades 10-12 suggested):

Choose one or more of the baked products below, or a similar baked product of choice:

• A single or double crust baked fruit pie (no graham cracker crust). (Note: Custards, cream, cream cheese frosting and fillings, and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left at room temperatures.)
• A 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.
• Select a condition in which people have to specifically modify their eating habits (diabetes, heart disease, Celiac disease, food allergies, etc.) Prepare a baked food product appropriate for some one 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
• Prepare an entrée casserole that meets four MyPlate requirements for a meal. Use care when
  transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out
  of the oven
• An international or ethnic food of choice. This may be a cold or hot product. Use care when trans
  porting to prevent spoilage. Judges are not expecting this product to be presented hot out of the oven
• A specialty pastry
• Create a baking mix and provide a sample of the baked product. Include an index card with in structions, wet ingredients needed, and baking instructions
• An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate
• Any other similar baked item

Foods: Baked record sheets are located in the project manual

State Fair Recipe Card

 No Exhibit Record Sheet