(State Fair Exhibit)

The foods project teaches basic baking, preservation, and nutrition education skills.

 

Judging will be community style on Friday evening prior to fair week.

 

State Fair Entries: 2 Level A entries, 2 Level B entries, 3 Level C entries, 3 Level D entries.

 

Visit State Site

 

 

Refer to the Purdue Extension Food Preservation web site for resources and Purdue Extension educators trained to answer food preservation questions.

Contact Us

 

Purdue Extension Dubois County
1482 Executive Blvd.
Jasper, IN  47546
812-482-1782
Lauren Fenneman, Assistant Youth Educator
lhaase@purdue.edu

 

Guidelines

Purdue Extension Food Safety Policy (revised 10/2020):

 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. Each food product must be labeled with the following information:

  • Name
  • Address (4-H member information can be taken from enrollment if needed)
  • Contact information (phone and/or email address; 4-H member information can be taken from enrollment if needed)
  • Date the food product 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.

 A completed recipe card is to be submitted with each exhibit. Recipe cards are for judging purposes only and will not be returned to the exhibitor. Laminating, wrapping the recipe card in plastic, or placing it in a clear plastic bag is optional. 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.

 

Preserved food products should be displayed in an appropriate container, preferably disposable. Containers will not be returned to the exhibitor.

 

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information in this document as a guide rather than a requirement.

Choose one or more of the preserved products below, or a similar preserved product of choice. 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 and not displayed.

  • A package of 3 baked or unbaked, snack-sized (approximately 2”-3” individual size) frozen cookies. Display in freezer bag or freezer container. (NOTE: Freezer containers will not be returned.) Include index card with recipe and instructions for defrosting or baking. Label with name of product, quantity, and date frozen.
  • One package of frozen berries. Display in freezer bag or freezer container. (NOTE: Freezer containers will not be returned.) Include index card with recipe and instructions for cooking or defrosting. Label with name of product, quantity, and date frozen.
  • One package of dehydrated fruit or vegetable. Display in an appropriate bag or container. Include index card with recipe and instructions for cooking or defrosting. Label with name of product, quantity, and date dehydrated.
  • An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate.
  • Any other similar preserved item.

Choose one or more of the preserved products below, or a similar preserved product of choice. It is suggested a participant choose a different option each year, but this is not a requirement. A square, oblong or round layer cake. Exhibits entered at state fair will be donated to local homeless shelters and not displayed.

  • One 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 such as hamburger, sausage, bacon, etc. must be cooked. Display on covered cardboard inside freezer bag. Include index card with recipe and instructions for cooking. Label with name of product, quantity, and date frozen.
  • One package of any frozen vegetable or combination vegetables. Display in freezer bag or freezer container. (NOTE: Freezer containers will not be returned.) Include index card with instructions for defrosting and cooking. Label with name of product, quantity, and date frozen.
  • One container of frozen fruit or vegetable juice. Include index card with instructions for defrosting and cooking. Label with name of product, quantity, and date frozen.
  • One container of frozen soup. Include index card with recipe and instructions for defrosting and cooking. Label with name of product, quantity, and date frozen.
  • A frozen ready-to-eat breakfast sandwich, burrito or similar item. Display on covered cardboard inside freezer bag. Include index card with recipe and instructions for cooking. Label with name of product, quantity, and date frozen.
  • An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate.
  • Any other similar preserved item.

Choose one or more of the preserved products below, or a similar preserved product of choice. 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 and not displayed.

  • One (1) container of freezer jam. Include index card with recipe and instructions for storing. Label with name of product, quantity, and date frozen.
  • One 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 index card with recipe and instructions for cooking or using the product. Label with name of product, quantity, and date canned. Canned products must have the ring on the jar top to protect the seal. Note: Only food preservation products made using USDA approved recipes and techniques are acceptable.
  • One jar of a canned pickled product or canned pickles. Include index card with recipe, processing, and storage instructions. (Products using a fancy pack are not accepted.) Label with name of product, quantity, and date canned. Canned products must have the ring on the jar top to protect the seal. Note: Only food preservation products made using USDA approved recipes and techniques are acceptable.
  • Frozen yeast dough (bread loaf, roll balls, sticks, pizza, etc.). Include index card with recipe and instructions for defrosting and cooking. Label with name of product, quantity, and date frozen.
  • An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate.
  • Any similar preserved item.

Choose one or more of the preserved products below, or a similar preserved product of choice. 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 and not displayed.

  • One jar of pressure canned vegetables, meat or combination product, such as soup, stew, spaghetti sauce with meat, etc. Include index card with recipe and instructions for cooking or using the product. (Products using a fancy pack are not accepted.) Label with name of product, quantity, and date canned. Canned products must have the ring on the jar top to protect the seal. Note: Only food preservation products made using USDA approved recipes and techniques are acceptable.
  • One package of a combination food frozen entree in freezer container. The combination food should contain 3 food groups from MyPlate. Exhibit should include an index card with recipe and instructions for reheating. Display in disposable containers. No containers will be returned. Label with name of product, quantity, and date frozen.
  • A jar of cooked jam or a reduced-sugar fruit spread. Include recipe card. Label with name of product, quantity, and date made. Note: Only food preservation products made using USDA approved recipes and techniques are acceptable.
  • One container of a thaw and eat frozen prepared appetizer. Include index card with recipe and instructions for defrosting. Label with name of product, quantity, and date frozen.
  • One container of a thaw and eat frozen prepared dessert. Include index card with recipe and instructions for defrosting. Label with name of product, quantity, and date frozen.
  • An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate.
  • Any other similar preserved item.

Poster Guidelines

All poster exhibits must be 22" x 28", displayed horizontally, and have a stiff backing (corrugated cardboard or foam core board preferred) and be covered with clear cellophane, plastic or in poster bag unless otherwise stated in project requirements. Quiz Boards are not considered posters and do not require a clear covering. Leave space in the lower right hand corner of poster for project label affixed outside of covering. (Poster board, foam core board, and poster bags are available at the Extension Office at cost.) 

Leave space on exhibit for label. Label size is 2 7/8” wide x 5 ½” long and will be attached in readily visible position.

References:  All posters, notebooks, 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.  The judge will not discredit an exhibit for the manner in which references are listed.

 

All pictures and wall hangings, etc. should be ready to hang or display. Use strong hangers (not can tabs) attached with nails or screws (not glue or tape) or provide a suitable stand. Label the stand with your name.

 

Exhibit labels supplied by the office are to be attached securely. There may be specific other instructions for certain projects. See individual project requirements for these instructions. Be sure all exhibit items can be identified with 4-H member name and 4-H club. i.e. notebooks, exhibits with multiple items, etc. Be sure all parts of your exhibit have your name on them.

Secrets of a Successful Poster
A successful poster will:
· Catch the eye of the passerby
· Be simple and clear
· Impress an idea or a fact upon the viewer
· Stimulate the viewer to support your idea, get more information, or take appropriate action.
· Have space left over—Posters that are uncluttered are easier to read.

An effective poster: attracts attention, focuses on a main interest or idea, and motivates you.

Planning A Poster
A poster should have one main idea. Have the reason clearly in mind before you start.
· Consider who your viewer will be
· Decide what you want them to know
· Decide what you want them to do
· Think of a clever theme or slogan
· Limit your effort to one main idea
· Make a small rough sketch
· Visual communication is an aid to what you are trying to teach with your project.

Choosing Colors
Color combinations affect how easily the message is read and the overall appearance of the poster.
· Consider the Contrast: This means you use dark letters on a light background, and light letters on a dark background.
· Let the most important items be the most important color.
· Colors that are close to the background shade will not show up well and cannot be read at a distance.
· Avoid using too many different colors. Two or three should be sufficient. You don’t want to overwhelm your main point!
· Avoid putting red and green next to each other—this is hard to focus on if a person is colorblind.
· Avoid bright neon colors—they may catch the eye, but they are hard to focus on.

Lettering
· Lower case letters are easier to read than all CAPITALS. Use capitals only for emphasizing an important phrase or word to give variety.
· Save fancy or script lettering for catching the attention of the viewer.
· When hand lettering, always use guidelines. Using a ruler, lightly pencil in straight lines that can be erased when your poster is complete.
· Letters may be cutout and glued on, or precut letters may be purchased.
· Keep written material to a minimum. Use only headings, captions and signs necessary to tell the story.

Use different size lettering for items of varying importance.
· Allow margins to keep things from running together and looking too cluttered.
· Below is a table of letter sizes and their effectiveness:

*Ask your parents, 4-H Leader, or older 4-H member to look at your poster and tell you what they think.

Revise-Re-Do-Rearrange
1. Cut out all your letters, pictures and graphics.
2. Draw guidelines and place or draw in letters.
3. Lay all your pieces of your poster out on the poster board.
4. Ask yourself, “How does it look?”
5. Revise and rearrange as needed. Re-Do anything that should be a different size or color.
6. Move things around until you are happy with the overall effect and message of your poster.
7. Glue everything in place.
9. Remember—NEATNESS COUNTS!