DEPT 25 - FOODS & NUTRITION,

FOOD PRESERVATION & FOODS REVUE

A Foods Fair will be held on the Saturday before the St. Croix County Fair to accomplish youth fair foods judging and the 4-H Foods Revue.  The Foods Fair will be held in the commercial exhibits' building on the fair grounds in Glenwood City.  All food exhibits will be conference judged from 11 am to 3 pm.

All perishable food will either be sent home following judging or donated to the lunch line as a fund raiser. Lunch will be available for purchase from 11 a.m. - 1 p.m. and donated desserts from the judging and a beverage will be available throughout the afternoon.

Non-perishable items such as cookbooks, canned foods, record book sheets, decorated cakes, etc. will also be judged at the Foods Fair, but will stay at the fair grounds in the locked 4-H building and will be displayed at the St. Croix County Fair. 

A table will be provided for exhibitors to get their exhibit ready to show the judge.  Included on the table will be plates, knives, baggies, handi-wrap, stapler and a fair book.

All food preparation shall be made from basic ingredients (not a package mix).  Members of the same family should make separate batches of food (example-it is not allowed for two siblings to cut one loaf of bread in half & each enter it). Nuts and/or raisins may be included in your entry if you wish.

Exhibit suggestions:  unfrosted cookies (2), brownies (2), muffins (2), rolls (2 ); cakes (4” corner); breads (1/2 loaf in conventional oven or bread machine, any size pan); granola; snacks; candies (3 pieces); recipes in the file box; family cookbook; meal menu; anything from the project books.  May use either conventional, convection, or microwave oven.   Posters (14” x 22”):   using food pyramid, showing food related tours.  Essay:  interviews with food careers, nutrition, food safety, menus, etc.

ALL ENTRIES MUST include recipe(s) and strive for nutritional value

FOODS AND NUTRITION

Premiums:   Blue  $1.75   Red  $1.50    White  $1.25    Pink  $1.00

CLASS A

Open to any members enrolled in Six Easy Bites Project (Grades 4 - 5), Level A: 

Lot No.

Reserve Champion - Ribbon

Champion Class A - Ribbon

CLASS B

Open to members enrolled in Tasty Tidbits Project, Level B (Advanced Beginners Grades 6 – 7):

Lot No.

Reserve Champion – Ribbon                                   

Champion Class B - Ribbon

CLASS C

Open to members enrolled in You're the Chef Project, Level C (Grades 8 - 9):

Lot No.

Reserve Champion – Ribbon

Champion Class C – Ribbon

CLASS D

Open to members enrolled in Foodworks, Level D Project (10th Grade and over)

Lot No.

Reserve Champion - Ribbon

Champion Class D – Ribbon

RESERVE GRAND CHAMPION EXHIBIT (CLASSES A – D) – ROSETTE

GRAND CHAMPION EXHIBIT (CLASSES A – D) – ROSETTE

CLASS E - FOODS REVUE

Foods Revue will be held at 1pm the Saturday before the St. Croix County Fair.  Late entries will be dropped one ribbon placement.  Foods Revue ribbons will include Champions, a Grand Champion (which will be picked from the Champions) and a Reserve Grand Champion, which will be the second best entry (not necessarily a Champion).

Explorers and Cloverbuds may participate in the Foods Revue.  Bring a nutritious snack and recipe - tell the judge how you made it and why it is nutritious.  Explorers and Cloverbuds DO NOT set up a table and settings.

Premiums:   Blue  $3.00   Red  $2.50   White  $2.25   Pink  $2.00

Lot No.

1. Cloverbuds 4. Members Grades 6 - 8

2. Explorers      5. Members 9th Grade and Over

3. Members Grades 4 and 5

Champion and Reserve Champion may be selected in each lot number – ribbon

RESERVE GRAND CHAMPION FOODS REVUE EXHIBIT - ROSETTE

GRAND CHAMPION FOODS REVUE EXHIBIT – ROSETTE

FOOD PRESERVATION

Premiums:   Blue  $1.75   Red  $1.50   White  $1.25   Pink  $1.00

- Open to members in Food Preservation Project

- All exhibits are to be the work of this fair year. 

- All items are conference judged at the Foods Fair, Saturday before the St. Croix Co. Fair

- Standard jars such as Kerr, Ball, Atlas, etc., must be used (no mayonnaise jars, etc.). 

ALL JARS MUST BE PROPERLY LABELED USING LABELS LIKE THE SAMPLE BELOW

UNLABELED EXHIBITS WILL BE DROPPED ONE PLACING.

Name of Product ________________

Date Processed                                           (MORE LABELS IN BACK OF FAIR BOOK)

Boiling water bath            Time               

Steam Pressure in lbs.        Time               

Type of Pack:  Hot            Cold               

-       Use approved times for processing from University Extension brochures.  Only USDA approved methods of

canning will be accepted and judged.

-       Exhibit suggestions:  canned fruits, vegetables, pickles of any kind, jams, jellies, tomato products, dried foods, beef jerky

-        

CLASS G

-Open to members Grades 4 - 6 and enrolled in Foods and Nutrition Project

Lot No.

Reserve Champion – Ribbon

Champion – Ribbon

CLASS H

-Open to members 7th Grade and over enrolled in Foods and Nutrition Project

Reserve Champion – Ribbon

Champion – Ribbon

RESERVE GRAND CHAMPION FOOD PRESERVATION EXH (CLASSES G & H)-ROSETTE

GRAND CHAMPION FOOD PRESERVATION EXHIBIT (CLASSES G & H ) – ROSETTE

CLASS I  - CAKE DECORATING

Premiums:  Blue  $3.00   Red $2.50    White  $2.25   Pink $2.00

-       Open to exhibitors in Foods & Nutrition or related projects

-       Silk flowers are acceptable

-       All decorations must be on a real cake

-       A "Wilton Award" will be presented to the best of class at the judge’s discretion

Lot No.:

Grades 4 – 5

1.     Decorated cookies (3 small or 1 big)

2.     Decorated cupcakes (3)

3.     Holiday or birthday decorated item using a mold

4.     Holiday or birthday decorated item using original design

5.     Special occasion decorated item using mold

6.     Special occasion decorated item using original design

7.     Wedding cake

8.     Gingerbread house

Reserve Champion – ribbon

Champion – ribbon

Grades 6 -7:

9.     Decorated cookies (3 small or 1 big)

10.  Decorated cupcakes (3)

11.  Holiday or birthday decorated item using a mold

12.  Holiday or birthday decorated item using original design

13.  Special occasion decorated item using mold

14.  Special occasion decorated item using original design

15.  Wedding cake

16.  Gingerbread house

Reserve Champion – ribbon

Champion – ribbon

Grades 8 – 9:

17.  Decorated cookies (3 small or 1 big)

18.  Decorated cupcakes (3)

19.  Holiday or birthday decorated item using a mold

20.  Holiday or birthday decorated item using original design

21.  Special occasion decorated item using mold

22.  Special occasion decorated item using original design

23.  Wedding cake

24.  Gingerbread house

Reserve Champion – ribbon

Champion – ribbon

10^th Grade and Over:

25.  Decorated cookies (3 small or 1 big)

26.  Decorated cupcakes (3)

27.  Holiday or birthday decorated item using a mold

28.  Holiday or birthday decorated item using original design

29.  Special occasion decorated item using mold

30.  Special occasion decorated item using original design

31.  Wedding cake

32.  Gingerbread house

Reserve Champion – ribbon

Champion – ribbon

RESERVE GRAND CHAMPION CAKE DECORATING EXHIBIT – ROSETTE

GRAND CHAMPION CAKE DECORATING EXHIBIT – ROSETTE