1. All State of Wisconsin and Jefferson County Fair rules apply. Both sets of rules are located in the front of this book. In addition, the following rules will also be enforced

2. Open to all members enrolled in a Foods & Nutrition project.

3. Enter according to your grade, as of January 1, and then choose one or more exhibits from that list.

4. Perishable foods will be released to be taken home or eaten after judging and photos have been taken. Displayed foods will be disposed of at the end of fair. No- food items can be picked up by the exhibitor at the end of fair.

5. To prevent spoilage, keep cold foods cold and hot foods hot. Use coolers or insulated containers for transporting foods.

6. Display trays will be provided for all food entries at time of judging.

7. A microwave oven will be available for reheating during judging.

8. NO recipe may include a mix – NO MIXES OF ANY TYPE!! Ex. Pancake, muffin, bread machine, pasta, cake, Bisquick, brownie, etc.)

9. Recipe MUST be on a 3” x 5” or 4” x 6” index card neatly written or typed. Exhibitor WILL be dropped one placing without this recipe card.

10. All entries should be appropriate serving size as listed by lot #.

11. Every item that exhibitor brings should include 1-2 new techniques learned.

12. Bring appropriate silverware (knives, spoons, etc) for the project. Especially knives to cut and serve pies and cakes!

PREMIUMS: Classes A-D (face to face) $2.50-2.25-2.00-1.75

CLASS A – Foods

Lot #

1. 3 - drop cookies, or 3 molded cookies, 3 cut out cookies or 3 bar cookies (NO outer pieces, uniform size 2” x 2”) - with recipes

2. 3 – brownies with recipe (NO outer pieces, uniform size 2” x 2”)

3. 3 - Granola Bars with recipe

4. 3 – Cupcakes with liners (not frosted or decorated) with recipe

5. Cake (sponge, angel food or chiffon) unfrosted ½ cake with recipe

6. Cake (not decorated), frosted or unfrosted (note: if frosted – frosting MUST be homemade with recipe included) no outer edge – 2” x 2” piece

7. Pie crust ( rolled, baked crust) with recipe – in 3 mini or 3 tart size disposable pans

8. Any fruit pie (no canned pie filling) with homemade crust – 1 slice with recipe

9. Cream Pie with recipe

10. Any other Pie with homemade crust – 1 slice with recipe

11. Quick fruit or nut bread (3/4 loaf including heel with recipe

12. 3 - Muffins (same kind) with recipe

13. 3 – Baking powder biscuits (any variety) with recipe

14. Any handmade yeast bread or ethnic bread (3/4 loaf) no bread machine with recipe

15. Any yeast bread made with bread machine (3/4 loaf) with recipe

16. Any homemade yeast rolls (plate of 3) (dinner, sweet, breadstick, etc.) with recipe

17. Homemade doughnuts with recipe

18. Homemade candy with recipe

19. Fruit Plate (5 kinds of fruit, 1 cup serving total)

20. Your choice of fruit or vegetable dish/salad (1 serving) with recipe

21. Hot homemade soup with recipe (1 cup serving)

22. Homemade pizza (homemade crust) 1 slice with recipe

23. Favorite prepared item with recipe

24. Ethnic dish (Country or Region) with recipe

25. Homemade Wisconsin dairy dish (must include at least 3 dairy items) with recipe

26. Nutritious lunch, 4 items including beverage

27. Recipe File System with a minimum of 5 recipes that you have prepared. (Add 5 new recipes each year to last year’s recipe box or notebook, etc.)

28. Any experiment of recipe you have prepared from project literature (poster, mobile or food item).

CLASS B – Cake Decorating

Rules:

1. Member must be enrolled in cake decorating.

2. Lot #1 and #6 must be on a disposable white plate.

3. Cake entries should be dummy cakes only, Styrofoam or cardboard.

4. Lot #1 and #6 must be real with a plate of 3 different decorations.

5. Max. size for cakes and gingerbread buildings is 15” x 15”, for round cake 20”

6. Cakes must be brought on a covered 2 layer disposable cardboard covered by aluminum foil or freezer paper with shiny side out. Should be at least 1” – 1 ½” larger than cake border!

7. Borders for cakes should be frosting except for wedding cakes – artificial flowers are allowed.

8. Pans may not be used as a base for a dummy cake.

9. All entries must have an entry tag securely attached to the exhibit – preferably stapled or punched to the right corner.

10. Wedding cakes for grade 7-8 can be no more than 2 tiers. Grade 9 & up no more than 3 tiers – these can be bought on specialty bases – exhibitor must pick up at the end of fair.

11. Any member not following above rules will be dropped at least one placing.

12. Only one entry per lot number allowed per member.

13. Previous entries may NOT be re-entered!

14. Any cake entry that exhibitor wants to save – MUST BE PICKED UP NO LATER THAN 8 P.M. ON SUNDAY EVENING OF FAIR. After that, all items will be disposed of.

Lot #

1. Cookies or graham crackers (3 differently decorated)

2. Cake – holiday theme

3. Cake – special occasion theme (other than wedding)

4. Cake – wedding (age groups listed in about rules)

5. Cake - other not listed above

6. Cupcakes (3 differently decorated – WITH liners)

7. Article of gingerbread

8. Cake copied from book/publication – must bring book/publication original

MICROWAVE CONNECTIONS

CLASS C - MICROWAVE CONNECTIONS

RULES:

1. All recipes must be prepared in the microwave oven.

2. Foods must be prepared at home. (A microwave oven will be available for reheating)

3. Include recipes on 3” x 5” or 4” x 6” index card with your entry. Must be neatly written or typed. Exhibitor WILL be dropped one placing without recipe card

4. Exhibitor may enter up to 3 different lots. Each item must include 1-2 new techniques learned. Exhibits can include a snack, main dish, dessert, vegetable or fruit item, etc.

Lot #

1. Any microwave item

2. Any microwave item

3. Any microwave item

CLASS D - FOOD PRESERVATION

RULES:

1. Food must have been prepared by the exhibitor since previous fair.

2. All products must have been canned according to current USDA/UW-Extension procedures.

3. Only regulation pint and quart jars will be accepted. For jelly or jam entries, regulation 1/2 pint or jelly glasses may be used. All entries must be properly sealed and processed. NO FREEZER JAM OR JELLIES.

4. A 3x5 card with the following information MUST be attached to entry tags. Exhibitor WILL be dropped one placing without recipe card

Name of Product ____________________

Date Canned ________________________

Method of Preparation (Check)

HOT PACK______ COLD PACK________

Method of Processing

Boiling Water___Pressure Canner ___lbs.

Time of Processing____________

5. Screw bands should be left on two-piece lids then removed before judging.

6. The fair reserves the right to destroy any product judged unsafe for human consumption

7. Dried/Dehydrated foods should be in standard canning jars - 1/2 pint size with re-closable lids. Label with type of food and drying method used.

8. Exhibitor may enter up to 6 different lots

9. No food saver method can be used–all entries must be hot or cold packed ONLY!

10. ALL EXHIBITORS MUST BRING 2 JARS – 1 to be opened by judge (will be sent home) and I to display at fair and should be picked up at the end of fair. Exception to this rule: Dehydrated foods – only 1 jar will be required for these entries.

LOT #

1. Any food preservation item (2 jars required)

2. Any food preservation item (2 jars required)

3. Any food preservation item (2 jars required)

4. Any food preservation item (2 jars required)

5. Any food preservation item (2 jars required)

6. Any food preservation item (2 jars required)

FOODS REVUE

Class E-H – Foods Review

This is a Spring Pre-Fair event – information will be in the 4-H Newsletter and sent to the exhibitor. Contact the Extension Office for further information in January.

Rules:

1. Open to members enrolled in Foods & Nutrition projects.

2. Enter in your grade and choose one or more exhibits from options. Cloverbuds are limited to one entry only.

3. Follow rules as stated in 4-H Family Newsletter and information sent to exhibitor.

4. Cloverbuds will be expected to have a basic place setting. Also present a menu to include their one item and typed recipe card for the item they bring.

Premium: Class E-H (face to face) $3.00-2.75-2.50-2.25

Class E: Cloverbuds (K-2) Limited to one entry ONLY

1. Nutritious Snack

2. Favorite Dish (Hot or Cold)

3. Nutritious Breakfast Item

Class F: Grades 3 – 5

Lot#

1. Nutritious Snack

2. Favorite Dish (hot or cold)

3. Nutritious Breakfast Item

Class G: Grades 6 – 8

1. Favorite Dish (hot or cold)

2. Nutritious Breakfast Item

3. Simple Meal

4. Theme Meal (Birthday, babysitting, sports, animal, ethnic, etc)

5. Group Meal (2-3 participants who MUST be in grades 6-8) include place setting for each participant. ALL participants must have good understanding of preparation and be able to answer judge’s questions.

Class H: Grades 9 & Up

1. Family Meal

2. Picnic Meal

3. Formal Dinner Meal

4. Theme Meal (birthday, babysitting, sports, animal, ethnic, etc.)

5. Budget Meal ($2.00 or under /serving. Include card itemize your costs per serving.)

6. Group Meal (2-3 participants who MUST be in grades 9 – Up) include place setting for each participant. ALL participants must have good understanding of preparation and be able to answer judge’s questions.

Last Updated 03/11/2008