Food _ Nutrition_ Health - NDSU

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					                           2010 4-H Exhibit List - Red River Valley Fair
                                    Food & Nutrition, Health
Class 71 - 4-H Food & Nutrition                                       *7101. Bars, four of any kind, unfrosted
                                                                      *7102. Cookies, four of any kind (dropped, molded, rolled
How to prepare food items for display.                                         – unfrosted)
1. Exhibit tags will be attached by the judging assistant.            *7103. Muffins, four of any kind
2. All food exhibits are to be made from scratch,                     7104. Poster, booklet or educational display on food
   unless otherwise stated. (No box mixes - one                              topic studied in this project.
     ingredient may be a cake mix.) (No frozen bread dough,
     must be from scratch.)                                           4-H Foods - Tasty Tidbits
3. Baked products should be removed from pans,                        (See Exhibit Guidelines)
   placed on heavy cardboard, heavy paper plates or
   plastic plates, and put in ziplock bags. (Use                      Exhibitor may enter up to FOUR
     appropriate size plates and bags, IE. small items use            (4) exhibits in this project and is
     small plate and bag.) Bread can be attractively displayed        limited to TWO per lot #.
     in a plastic bag. (If baked product is too large for a ziplock
     bag, use plastic wrap.)                                          You cannot enter the same food item twice.
 4. Cakes & Brownies should be exhibited unfrosted.
    (Cut in uniform size for display - approximately 2 ½” sq)         *7106. Healthy Baked Product (Baked good must be made
 5. Cakes should be removed from pan, when cooled                            with less sugar, fat or salt or altered using a sugar or
    placed (bottom side up) on a flat covered cardboard or                   fat substitute. Include original recipe and altered
    heavy paper plate (the cardboard could be covered with                   recipe. Exhibit must include whole baked product or 4
    foil or freezer wrap). DO NOT SLICE the top of the                       muffins or cookies.)
    cake off to make it level when turned over.                       *7107. Creative Mix Baked Product (any recipe, whole
 6. Coffee cake may display as required by recipe.                           baked product or 4 muffins or cookies). Modified
 7. Pies – Bring complete pie in a disposable tin.                             baked items made from a mix to make a new or
 8. Food exhibits and containers will not be returned                          different baked item are acceptable. (ex: poppy
    with the exception of canning exhibits and folders.                        seed quick bread from a cake mix, cake mix cookies,
 9. Recipes are required for judging. Recipes may                              sweet rolls made from ready- made bread dough,
                                                                               monkey breads from biscuits, streusel coffee cake
    be taken from any source.
                                                                               from a cake mix, etc).
10. Food exhibits should be exhibited whole unless a
                                                                      7108.  Poster, booklet or educational display on food
    specified number is requested (Muffins, cookies, etc.).
                                                                             topic studied in this project.
11. All food exhibits must be safe to eat and exhibited
                                                                      *7109. Foam Cake – original recipe (no mixes) (Foam
    without refrigeration.                                                   cakes are cakes that have a high ratio of eggs to flour
12. YOU CANNOT ENTER THE SAME FOOD ITEM                                      and fall into three categories: angel food cakes or
    TWICE!                                                                   meringues, sponge or jelly roll cakes and chiffon
                                                                             cakes.)
     Donate Remaining Food Exhibits after Judging                     *7110. Biscuits – four (May be any type of biscuit: rolled,
On Wednesday, July 7 (4-H Interview Judging Day), there will                 dropped – any recipe.)
be a booth where you can donate your remaining food items
after your exhibit has been judged. The booth will be open from       4-H Foods - You’re the Chef
Noon to 6:00 pm. The cookies, muffins, cakes, etc. will be            (See Exhibit Guidelines)
donated to a charity.
                           Guidelines                                 Exhibitor may enter up to FOUR
1.   Lots with an asterisk (*) will not be transported to State
     Fair.
                                                                      (4) exhibits in this project and is
2.   Exhibits need to relate to the 4-H project.                      limited to TWO per lot #.

                                                                      You cannot enter the same food item twice.
Class 71B
4-H Foods - Six Easy Bites                                            7111. Canned food, using methods described in this
(See Exhibit Guidelines)                                                    unit of project.
                                                                            Examples in this project:
Exhibitor may enter up to FOUR                                              * One (1) jar of a canned tomato product
(4) exhibits in this project and is                                         using Hot Pack method for boiling water
limited to TWO per lot #.                                                   canner (such as tomato juice, catsup, barbecue
                                                                               sauce or salsa. Include index card with recipe and
                                                                               instructions for cooking or using the product.
You cannot enter the same food item twice.                                     Label with name of product, quantity and date
                                                                               canned.) Canned item will be opened (bring a ring
 Bars and cookies must use a recipe that requires                             band for jar). Bring an extra jar for display.
baking.
       * One (1) jar of canned pickles or canned                *7121. A non-perishable baked food product for a
       pickle product. (Include index card with recipe                 special occasion or catered meal (such as an
       and storage instructions. Label with name of                     appetizer, holiday food, fruit cake, special occasion
       product, quantity and date canned.) Canned item                  cake, altered recipe product, etc) with a separate
       will be opened (bring a ring band for jar). Bring an             page outlining how this product will be used at
       extra jar for display.                                           the event.
*7112. Quick bread (loaf, any recipe)
7113. Poster, booklet or educational display on food            Class 71D - Outdoor Eating
       topic studied in this project.                           (See Exhibit Guidelines)
*7114. Bread (loaf, any yeast recipe or method other            Exhibitor may enter up to FOUR (4)
        than bread machine)                                     exhibits in this project and is limited
*7115. Rolls, four of a kind                                    to TWO per lot #.
       Examples include:
       * Specialty Rolls (may be sweet rolls, English           You cannot enter the same food item twice.
        muffins, kolaches, bagels, or any other sweet roll
        recipe) (recipe must include yeast)
                                                                Items suitable for packing for picnic or camping.
        *Dinner Rolls (4 rolls) (may be clover leaf,
        crescent, knot, bun, bread sticks, or any other
                                                                 Bars and cookies must use a recipe that requires
        type of dinner roll)                                       baking.
*7116. One (1) package of a non-perishable invented
       snack (ex: granola bar, brownie, fudge, fruit leather,   *7131. Bars and cookies, four of a kind
        popcorn snack, trail mix, etc. Exhibit must include a   *7132. Homemade jerky, fruit leather or similar food
        separate folder containing a marketing plan with               item, four pieces.
        product name, recipe, how it will be packaged,          7133. Three pieces of homemade equipment (skewer,
        package design, where it will be sold and suggested             foil utensils, etc.)
        selling price. Label should include product name,       *7134. Display or other food item: Food must be safe to
        date, quantity and serving size.)                              eat without refrigeration.

4-H Foods - Foodworks                                           Class 71F - Microwave Magic
(See Exhibit Guidelines)
                                                                (See Exhibit Guidelines)
                                                                Exhibitor may enter up to FOUR (4) exhibits in this
Exhibitor may enter up to FOUR (4)                              project and is limited to TWO per lot #.
exhibits in this project and is limited
to TWO per lot #.                                               You cannot enter the same food item twice.
You cannot enter the same food item twice.                      7151.   Display on a microwave (how it works, types of
                                                                        settings, how to use, special techniques, microwave
7117. Poster, booklet or educational display on food                    accessories, etc.)
       topic studied in this project.                           *7152. Food item made with microwave
*7118. A single or double crust baked fruit pie* (no            Exhibit Ideas
        graham cracker crust).                                  Level A: Bag of Tricks
7119.   Canned food, using methods described in this              How a Microwave Works
        unit of project. Examples from this project:              Microwave Safety
        * One (1) jar of pressure canned vegetables,              Cooking with Hot Spots
        meat or combination product, (ex: soup, stew,             Nutrition
        spaghetti sauce with meat, etc. Include index card        Microwave Snacks
        with recipe and instructions for cooking or using       Level B: Micro Magicians
        the product. Label with name of product, quantity,        Shapes of Dishes
        and date canned. Must use approved processing             Shape and Arrangement of Foods
        methods – i.e. NDSU Extension canning                     Covering Cooking Tips
        references or Ball Blue Book.) Canned item will be        Power in Watts
        opened (bring a ring band for jar.) Bring an extra        Healthy & Safe Food
        jar for display.                                        Level C: Amazing Rays
        * A jar of cooked jelly or a reduced sugar                Browning and Defrosting
                                                                  Pasta Cooking Tips
        fruit spread (include recipe card). Label with
                                                                  Tips for Cooking with Chocolate
       name of product, quantity and date made.                   Candy Tips
       Canned item will be opened (bring a ring band              Storing and Reheating Leftovers
       for jar). Bring an extra jar for display.                Level D: Presto Meals
*7120. A non-perishable baked international food                  Oven Cooking Bags
       product (such as apple strudel, French bread,              Comparison Shopping
       Mexican wedding cakes, fortune cookies, etc) with a        Warranties
       separate page describing the food customs of               Tips for Selecting Food to Microwave
       the country and how this product is used in                Benefits of Microwave Cooking
                                                                  Microwave Cleaning Basics
       relation to that country’s custom. Include index           Quick and Easy Breakfast Ideas
       card with recipe.
Baking 1 (Biscuits, Muffins, Cookies )                       Baking 3 (Yeast Breads)
(See Exhibit Guidelines)                                     (See Exhibit Guidelines)

Exhibitor may enter up to FOUR (4)                           Exhibitor may enter up to FOUR (4) exhibits in this
exhibits in this project and is limited to                   project and is limited to TWO per lot #.
TWO per lot #.
                                                             You cannot enter the same food
You cannot enter the same food item twice.                   item twice.

 Cookies must use a recipe that requires                     Any recipe can be used.
    baking.                                                  *7176. Loaf of bread, white or dark
 Any recipe can be used.                                    *7177. Rolls or Breadsticks, four of a kind
*7156. Biscuits, four of a kind                              *7178. Bread made with a microwave, one loaf or
*7157. Muffins, four of a kind (no muffin liners)                   four of a kind
*7158. Dropped cookies, four of a kind                       *7179. Bread made with a bread machine (one loaf)
*7159. Molded cookies, four of a kind                        *7180. Other bread, including specialty or
*7160. Rolled cookies, four of a kind                               nationality breads, one loaf or four of a kind
*7161. Refrigerator cookies, four of a kind                  7181. Poster or educational display on bread
7162. Educational display related to this project such              (such as shaping rolls or loaves of bread,
       as basic kitchen equipment, terms of baking,                 science in bread making, action of yeast,
       baking tips for cookies, freezing tips for cookies.          alternative methods of making bread).

Baking 2 (Quick Breads, Coffeecake, Bars, Cookies)           Baking 4 (Cakes & Pies)
(See Exhibit Guidelines)                                     (See Exhibit Guidelines)

Exhibitor may enter up to FOUR (4) exhibits in this          Exhibitor may enter up to FOUR (4)
project and is limited to TWO per lot #.                     exhibits in this project and is
                                                             limited to TWO per lot #.
You cannot enter the same food item
twice.                                                       You cannot enter the same food item twice.

 Bars and cookies must use a recipe that                     Any recipe can be used.
requires    baking.                                          *7183. Fruit pie with double crust
 Any recipe can be used.                                    *7184. Angel food cake
*7163. Quick bread (one loaf)                                *7185. Cake, one layer of a square, oblong or round
*7164. Coffeecake (whole)                                            unfrosted)
*7165. Dropped cookies, four of a kind                       *7186. Other cakes (unfrosted sponge cake, jelly roll, etc)
*7166. Molded cookies, four of a kind                        7187. Educational display related to this project
*7167. Rolled cookies, four of a kind                               Example: A viscosity display including
*7168. Refrigerator cookies, four of a kind                         experiment result sheets and linespread
*7169. Brownies, granola or other bars, four of a kind              viscometer, laminated or enclosed in plastic
        (unfrosted)                                                 cover.
7170.   Educational display related to this project
        (such as kneading bread and techniques, bread
        baking equipment, baking terms).
                                                                Class 73 - Health
                                                                1. Exhibitor must be enrolled in the Health project.
                                                                2. Exhibit must be current year project
Class 72 - Food Preservation                                    Exhibitor may enter up to FOUR (4) exhibits in this
(See Exhibit Guidelines)                                        project and is limited to TWO per lot # in your AGE
 Canned items will be opened (bring a ring band                CATEGORY.
   for jar). Bring an extra jar for display.
1. Canned exhibits preserved in 2008 or 2009.                   Exhibitors age 12 & under
2. The exhibit must be put in a standard canning jar            7301. Item made or display for Health
   such as quart, pint or jelly jar. (If standard jars          7302. Item made or display for Health
   smaller than a pint are used, processing should be           Exhibitors age 13 to 18
   done according to pint processing guidelines.)               7303. Item made or display for Health
3. A jar ring should remain on the jar.                         7304. Item made or display for Health
4. Canned foods must have a label attached to the jar.
   The label must include name of product, date,                Exhibit Ideas
   method of processing, time of processing, altitude,          Create an educational poster or display related to a health
   and your name. Labels for                                    topic.
   vegetables, fruits, meats, pickles,                          Level 1: First Aid in Action
   and mixes should also include                                  First aid steps for cuts and scrapes
   type of pack, and pounds of                                    Heimlich maneuver
   pressure used. Labels are                                      First aid steps for sprains, strains and bruises
                                                                  First aid steps for nosebleeds
    available from the Extension Office or on the Cass County
                                                                  First aid steps for removing foreign objects from our
    4-H Website.
                                                                    bodies
    http://www.ag.ndsu.edu/casscountyextension/4h                 First aid steps for stings
5. Canned goods must follow USDA guidelines. USDA                 First aid steps for bites
    does not approve the inversion method of sealing              First aid steps for poisons
    canned goods; therefore, all exhibits must be                 First aid steps for broken bones
    processed. Tomato products must be made using                 First aid steps for burns
    research-based recipes only (recipes from USDA,               Family first aid kit
    Ball or Kerr). Include a copy of the recipe and list its      Set of first aid cards
    source.                                                     Level 2: Staying Healthy
6. Exhibits may be opened for judging.                            “Health Smarts” self-assessment
                                                                  Germ hiding places in my home
Exhibitor may enter up to FOUR (4) exhibits in this
                                                                  Tools to clean my teeth, hair, nails and skin
project and is limited to TWO per lot #.                          How to clean my ears and eyes
                                                                  Power foods
You cannot enter the same food                                    Healthy snack recipes
item twice.                                                       Food portion sizes
Canned Items                                                      Smart choices for a healthy breakfast
7211. Jams, preserves, fruit butters, one                         Weekly personal fitness test results (2 months or more)
        standard jar (includes ½ pint jar)                        Personal physical activity inventory for a month or more
                                                                  Final “Show Your Smarts” project report
7212. Jelly, one standard jar (includes ½ pint jar)             Level 3: Keeping Fit
7213. Cooked reduced sugar fruit spread, one jar                  “Fitness Feedback” questionnaire
7214. Pickles or relishes, one standard quart or                  Summary of “Fitness Feedback” interviews
        pint jar                                                  Water intake chart and results
7215. Fruits, fruit juice, fruit sauces and syrups, one           Nutrient-rich foods
        standard quart or pint jar                                Product health claims
7216. Vegetable, low acid, one standard quart or pint             Proper warm-up and cool-down routines when exercising
        jar                                                       Personal fitness plan
7217. Meat, one standard quart or pint jar                        My personal “Fitness File”
7218. Jar of pressure canned vegetables, meat or
        combination product (such as soup, stew, or
        spaghetti sauce). Include recipe and instructions
        for cooking or using the product
7219. Tomato or tomato/vegetable blend juice, or
        tomato products (whole, crushed, sauce, ketchup,
        or salsa.), standard quart or pint jar
Freezing
7231.   Two-way folder or display on food preservation
        by freezing.
7232.   Two-way folder or display on other food
        preservation topic.

				
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