Projects due Thursday, July 18th 4 to 7
Each grade will have a set time for judging between 4 and 7
Not an Indiana State Fair project
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. Bring to the project judging session the county’s official 3” x 4"
project label to be attached to the exhibit after judging. See handbook General Rules section for example.
3. 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 meats 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).
4. In ice cream competitions: Raw eggs must be heated to 160 degrees F (verified by a calibrated thermometer) before using in an ice cream recipe. The previous practice of heating eggs until they 'coat a spoon' is no longer acceptable. It is recommended that powdered or pasteurized eggs be used in place of raw eggs. Indiana State law prohibits the sale of ice ream that is prepared from a mix that is not pasteurized just prior to freezing.
5. 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.
6. It is required of all divisions that the recipe be written or typed on a 5" x 8" card and presented at the time of exhibit judging. Be sure to include all ingredients, directions and the 4-H’er’s name. Wrap the card in plastic or place it in a plastic bag.
Refer to project grid that came with the manual for grade appropriate activities.
Bar cookies or brownies
Upside down cake
Double layer or bundt cake
Pie – Fruit or other cooked pie
Jam or jelly