MICROWAVE COOKING
Not an Indiana State Fair exhibit 
General Requirements:

1.Comply with all the requirements listed at the beginning of this “4-H Exhibit Hall Project” section  page 58 and “Indiana and Putnam County 4-H Policy/ Terms” section page 17.

  1. Bring to the project judging session the county’s official FairEntry Exhibit label to be attached to the exhibit after judging. See handbook General Rules section for example.
  2. Recipe or index cards:

    A recipe card or index card (no larger than 5 1/2" x 8 1/2") 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 grade level/exhibit option. It is recommended that you wrap the card in plastic wrap or in a plastic bag. Recipe cards will not be returned.
   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
Contact information (phone and/or email address)
Date the food product was made
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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. Instructions for preparing food exhibits for display at State Fair (these instructions may be adapted for use in your county):

Labeling Suggestions:

Cover label with clear plastic wrap so that it will not become grease  stained.

Tape label to the paper plate or container before the product is wrapped.

Exhibit Guidelines

Refer to exhibit grid that came with the manual for grade appropriate activities. It is suggested that all items are exhibited in disposable containers. Containers will not be returned.

Grade 3

   Microwave snack (6 servings)

Grade 4

   Fudge (6 pieces)

Grade 5

   Bar cookies or brownies (6 cookies)

Grade 6

   Upside down cake (1 cake)

Grade 7

  Fruit crisp (whole pan)

Grade 8

   Coffee cake (whole cake)

Grade 9

   Candy (6 pieces)

Grade 10

   Double layer or bundt cake (whole cake)

Grade 11

   Pie – Fruit or other cooked pie (whole pie)

Grade 12

   Jam or jelly (1 container)