Project due Friday, July 20th
Each grade will have a set time to be judged between 9-11 a.m.
State Fair Exhibits:
Each county make take one exhibit from each grade level to the state fair.
1. Comply with all the requirements listed at the beginning of this “4-H Exhibit Hall Project” section, the “Putnam County 4-H Fair Rules” section, and “Indiana and Putnam County 4-H Policy/Terms” section.
2. For baked product competitions: "Filling, frosting, glazing, pie filling, and meringue (whether uncooked or cooked) are not permitted to contain cream cheese, whipping cream, un-pasteurized milk or uncooked eggs – egg whites (these require refrigeration). No home-canned fruits, vegetables, or meat are permitted in products. Recipes must be provided that show which ingredients are used in each part of the product. Exhibitors should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Whenever possible, baked products should be transported and stored in chilled coolers (41 degrees F).
3. Judges and individuals who will consume products from county fair and state competitions should be informed that they are at risk for food born illness since the established policy cannot guarantee that an entry which is a 'potentially hazardous food' has been properly prepared or handled before, during or following the competition.
4. A 5" x 8" card is required for all food exhibits. Be sure to include name of recipe and complete recipe and instructions and the 4-H’er’s name. Wrap the card in plastic or in a plastic bag.
5. Food items are be exhibited on a paper plate or on/in a foam or foil container.
6. For cakes – cut a piece of cardboard about ½ inch larger than the bottom of the cake. Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake on it. Invert cake out of pan and replace in baked position upon cardboard.
7. Any other product that may be sticky on the bottom, such as some fancy breads, should be put on round, square, or rectangle cardboard. Cover this cardboard with wax paper, plastic wrap or foil.
8. Pies must be exhibited in a disposable aluminum pie tin.
9. Bring the county’s official 3” x 4" project label to the judging session so it can be attached to the exhibit after judging. See handbook General Rules section for example.
10. 4-H'er may also complete this project by giving a Project Interact during the county fair. Make arrangements with the 4-H Extension Educator.
Grade 3 Exhibit 6 drop, molded or bar baked cookies, no glaze or frosting. (No bake not permitted.)
Grade 4 Exhibit 6 muffins of any kind (no muffin liners).
Grade 5 Exhibit a one- layer square, oblong or round layer of cake without frosting.
Grade 6 Exhibit 6 no-yeast, any shape pretzels (shaped stick, or nugget)
or Exhibit 6 no-yeast rolled biscuits. (Not drop biscuits)
Grade 7 Exhibit 6 yeast breadsticks or yeast rolls (any shape, medium size - not a sweet roll).
Grade 8 Exhibit a yeast bread (can be loaf, braid, not rolls) using a specialty grain such as whole wheat, rye, oat bran, etc.
or Exhibit a sweet bread such as tea ring.
Grade 9 Exhibit 1 package of a non-perishable invented snack (such as a granola bar, brownie, fudge, fruit leather ,popcorn snack, trail mix, etc.
or Exhibit another invented food product.
Both exhibit options must include a separate folder containing a marketing plan with product name, recipe, how it will be packaged, a package design, where it will be sold, and suggested selling price.
Exhibit a single or double crust baked fruit pie (no graham cracker crust). Note: Custards, cream, cream cheese frosting and fillings and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left at room temperatures.
Exhibit a non-perishable baked international food product from another country (such as apple strudel, French bread, Mexican Wedding Cakes, fortune cookies, etc.) with a separate page outlining how this product is used in relation to that county's customs
or a table display on a country outlining food preferences, meal patterns, how nutritional needs are met, interesting customs, tradition, etc. Display should be no larger than 16" deep x 22" wide x 28” high.
Note: Custards, cream, cream cheese frosting and fillings and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left out at room temperatures.
Grade 12 & up
Exhibit a non-perishable baked food product for a special occasion or catered meal (such as an appetizer, holiday food, fruit cake, special occasion cake, altered recipe product, etc.) with a separate page outlining how this product will be used at the event,
or a table display for a special occasion or catered meal. The display should include a notebook outlining menu, supplies to buy, preparation ,schedule, equipment, table layout, etc.
Display should be no larger than 16 " deep x 22" wide x 28" high.
Note: Custards, cream, cream cheese frosting and fillings and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left at room temperatures.
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