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Foods

March 7, 2017

This is your online resource for the 4-H Foods project. The record sheet and recipe card are below. If you have any questions, please refer to the 4-H Handbook or contact the Extension Office.

*If you have trouble accessing any of these documents below because of a disability, please contact the Jackson Co. Extension Office at (812) 358-6101 or send an email to mille330@purdue.edu.

 

Here are the requirements for this project:

FOODS/FOOD PRESERVATION

Members are required to complete a minimum four (4) activities per year they are in the project.

Project manual MUST accompany the exhibit to judging.

 Exhibit Introduction

Purdue Extension Food Safety Policy (effective 11/2013):

For food competitions - 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. 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 in products. Recipes must be provided that show which ingredients were used in each part of the product. 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. Whenever possible, baked products should be transported and stored in chilled coolers (41°F).

Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a "potentially hazardous food" has been properly prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food.

Labeling Suggestions:

  1. Cover label with clear plastic wrap so that it will not become grease stained.
  2. Tape label to the paper plate or container before the product is wrapped.

Recipe or index cards:

  1. A recipe card or index card (no larger than 5 1/2”x8 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 the 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.
  2. 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.

Food preservation jars/containers:

  1. All canned products must have the ring on the top to protect the seal.

How to prepare products for display:

  1. Most food products should be displayed on a paper or foam plate.
  2. For cakes – cut a piece of cardboard about ½ inches larger than the bottom of the cake. Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake on it.
  3. Any other product that may be sticky on the bottom, such as some fancy bread, 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.
  4. Frozen food exhibits (containers and food) will not be returned to the exhibitor. Please display in freezer bags or disposable freezer containers.
  5. Pies are to be exhibited in disposable pie tin.

Level A

Grade 3 Exhibit

Grade 4 Exhibit

Level B

Grade 5 Exhibit

Grade 6 Exhibit

Level C

Grades 7, 8, 9 Exhibit

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.

BAKED PRODUCT OPTIONS:

PRESERVED PRODUCT OPTIONS

Level D

Grades 10, 11, 12 Exhibit

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.

BAKED PRODUCT OPTIONS:

PRESERVED PRODUCT OPTIONS:

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