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Division D-22
FOOD AND
NUTRITION EXHIBIT CLASSES
Special Rules
In addition to the general rules 4-H’ers entering Food and Nutrition
exhibits must follow these special rules:
1. The recipe (ingredients, preparation instructions, time,
temperature) MUST be included for any prepared food exhibit.
Source of recipe must be credited.
2. Preserved foods must include the Food Preservation Exhibit
Label, VI-991201-WB/SAS. Only food processed after August 1, 2007
is acceptable.
a. Type of food
b. Method of preservation
c. Processing time
d. Date processed
e. Source of recipe and/or method of preservation (if a
publication, include name and
date)
Current USDA and/or Iowa State University guidelines or Ball
Blue Book 2003 or newer for home food preservation methods must be
used. (Check at County Extension Office for recommended practices or
call the ISU Answer Line 1-800-262-3804 for current researched
information.)
3. Preserved foods exhibits MUST include two (2) product samples.
One will be opened for evaluation and then sent home. The second
will be on display.
4. All other perishable food products will be donated to the Senior
Citizen’s Reception, unless the exhibitor wishes to take them home.
A small sample will be left for display.
5. Prepared foods should be placed on a firm disposable plate or
flat cardboard. Consider this recommendation rather than pans,
plates, china, or baskets due to potential damage or loss. Place
exhibit in a reclosable plastic bag with entry tag fastened outside
the bag.
6. Products that require refrigeration (cream fillings, cream pies,
meat or broth, relish or fruit trays, cheeses, eggs, custards, egg
noodles, and friendship starters, etc.) are not acceptable entries
for the fair. These items do not hold up well at room temperature
and often pose a food safety hazard. Such items will not be
accepted, judged, or displayed.
7. Due to safe handling concerns during processing, no meat jerky
product exhibits are allowed.
8. All food products and food preparation procedures used,
illustrated, or described must be unquestionably safe. Any
exhibit considered to be or to portray a food safety risk will not
be accepted, judged or displayed.
9. The use of alcoholic beverages in the preparation or production
of 4-H food exhibits is NOT permitted.
10. If you choose to use a display box, the dimensions are not to
exceed 10"x12"x14". (The three dimensions can be applied to best fit
the exhibit size for height, width, or depth.) Posters and other
display boards must follow size guidelines in General Rules.
11. All food products/exhibits should be appropriate for human
consumption/nutritional evaluation.
12. Food product exhibits must be prepared, baked, or cooked using
only food grade utensils and containers.
13. Exhibits should include 6 cookies, muffins, bars, etc.
14. In recognition of youth who excel at the art of fresh preserving
(canning), Jarden Home Brands makers of Ball® and Kerr®
FreshPreserving™ Products will present First Place Awards in
designated recipe categories. A panel of judges will select the best
entry submitted by a youth in each category for Fruit, Vegetable,
Pickle and Soft Spread. Entries must be preserved in Ball® or Ball®
Collection Elite® Jars and sealed with Ball® Lids and Bands or Ball®
Collection Elite® Lids and Bands with Dome® Lids, or preserved in
Kerr® Jars sealed with Kerr® Lids and Bands or Ball® Collection
Elite® Lids and Bands. In addition, soft spread entries will be
limited to recipes prepared using Ball® Pectins: Original, No Sugar
Needed, or Liquid. A proof of purchase for Ball® Pectin must be
provided at time of entry. The best entry from each category will
receive the following: Two (2) Five Dollar ($5.00) Coupons for Ball®
or Kerr® FreshPreserving Products.
Class 521A, Food Preparation and Safety (including Food
Preservation) — Includes, but not limited to, prepared product,
product evaluation, food preparation terms, storage practices, etc.
Class 521B, Consumer Behavior and Management — Includes, but
not limited to, resource management, product comparison, meal
planning and service, purchasing, food packaging and recycling,
nutrition labeling, etc.
Class 521C, Nutrition and Wellness — Includes, but not
limited to dietary guidelines, nutrient functions, physical health,
etc.
Class 521D, Other Food and Nutrition Ideas — Exhibit can tell
or show any special related topic such as measurement of
ingredients, eating out, special recipe collection, cultural food
traditions, food science “whys,” careers, etc. |
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