PAGE 46 2016 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK
ing 301 , pg . 40 ) Maybe shaped into cloverleaf , crescent , knot , bun , bread stick or any other type of roll . Exhibit two rolls .
511 130 030 : Yeast Bread product , plain dough using all white flour . Exhibit ¼ of a loaf .
511 130 040 : Yeast Bread product , plain dough using all whole wheat flour . Exhibit ¼ of a loaf .
511 130 050 : Yeast Bread product , plain dough using an alternative grain . Exhibit ¼ of a loaf .
511 130 060 : Yeast Bread product , plain dough using a combination of flours . Exhibit ¼ of a loaf .
511 130 070 : Yeast Bread product ( using any type of flour ) with added non-perishable ingredients ( ie . herbs , nuts , dried fruit , etc .) Exhibit ¼ of a loaf .
511 130 080 : Family Food Traditions . Any baked item associated with family tradition and heritage . Entry must include a ) recipe , b ) tradition or heritage associated with preparing , serving the food , and c ) where or who the traditional recipe came from . Exhibit at least ¼ of baked product or two muffins , cookies , pita , tortillas , etc .
511 130 160 : Yeast Bread . Baked Food Product reflecting alternative dietary choices . Recipe for the food product has been chosen specifically to address choices or altered significantly to now reflect needs for an alternative diet , such as gluten free , sugar substitute , vegetarian , vegan , reduced fat , et . al . Underline alternative ingredient ( s ) in the recipe . Exhibit two individual items or ¼ of a large item .
511 333 110 : Poster showing and explaining something you have made , done or learned in your Foods & Nutrition project . Poster must not exceed 24 ” x 30 ”.
511 333 120 : Favorite Recipe Collection with ten recipes of foods you have prepared , using a variety of grain products . ( Examples : granola , rice pudding , bulgur salad , pizza .) Write current year in upper right hand corner of each recipe . Cards or recipes must be in front of file or designated ( paper clips , tabs , etc .) throughout the collection for ease in judging . Pen , pencil , typed , or printed is acceptable as long as required elements are on the recipe . Recipe collection can be in a file box or in recipe book form . Follow specific guidelines on check sheet . Adding decorative items to recipes is optional and is not a part of the judging process .
511 333 130 : Photo series or pictorial story depicting hunted or harvested foods of the Pacific Northwest from harvest to table . Series may include up to twenty color photos , pictures or drawings ofone theme on one story board not to exceed 24 ” x 30 ”. Please note if some of the photos were taken by someone else . Exhibits will be judged on the exhibitor ’ s ability to creatively depict a story and not on their photography or drawing ability .
Advanced Skill Level 4 – Cooking 401 and Baking 4
511 140 000 : Recipe of the Year Class : Exhibit ¼ of the item . Even Years : Busy Day Oatmeal Cake ( must use recipe from Baking 4 , page 17 ). Odd Years : Single Pie Crust ( must use recipe from Baking 4 , pg . 21 ).
511 140 010 : Foam Cakes ( Angel Food , Sponge , Chiffon ). No commercial mixes ; no fillings or toppings ( i . e ., frosting , icing , glaze , powdered sugar , fruit or nuts ). Exhibit two individual items or ¼ of a large item .
511 140 020 : Focaccia Bread ( must use recipe from Cooking 401 , pg . 22 ) Exhibit ¼ of item .
511 140 030 : Yeast Bread product , plain dough using all white flour . Exhibit ¼ of a loaf .
511 140 040 : Yeast Bread product , plain dough using all whole wheat flour . Exhibit ¼ of a loaf .
511 140 050 : Yeast Bread product , plain dough using an alternative grain . Exhibit ¼ of a loaf .
511 140 060 : Yeast Bread product , plain dough using a combination of flours . Exhibit ¼ of a loaf .
511 140 070 : Yeast Bread product ( using any type of flour ) with added non-perishable ingredients ( ie . herbs , nuts , dried fruit , etc .) Exhibit ¼ of a loaf . 511 140 080 : Yeast Bread product using special shaping . Exhibit two individual items or ¼ of a large item .
511 140 090 : Speciality Pastry . Baked items such as pie tarts , puff pastry , phyllo doughs , scones , biscotti , choux , croissants , danish , strudels . Phyllo dough must be made from scratch . Pastries made with cream or egg based fillings will be disqualified . Exhibit two individual items .
511 140 140 : A Gift Package with homemade foods featuring up to five Pacific Northwest products . At least two foods must be made by the exhibitor and feature Pacific Northwest products . Gift package can be in a box or basket not to exceed 18 ” x 24 ”. Exhibit must include a breakdown of costs incurred in preparing the gift package , including items on hand or recycled . Baked items should be at least two of a small or one-quarter of a large food . Include recipes on 5 ” x 8 ” card or paper . Include to whom the gift is intended and for what occasion . Criteria for judging will include creativity , cost ( value ), food safety , and nutrition .
511 140 160 : Baked Food Product ( from any exhibits in Level 4 ) reflecting alternative dietary choices . Recipe for the food product has been chosen specifically to address choices or altered significantly to now reflect needs for an alternative diet , such as gluten free , sugar substitute , vegetarian , vegan , reduced fat , et . al . Underline alternative ingredient ( s ) in the recipe . Exhibit two individual items or ¼ of a large item .
511 444 010 : Poster showing and explaining something that you have made , done , or learned in your Foods and Nutrition project . Poster must not exceed 24 ” x 30 ”.
511 444 020 : Favorite Recipe Collection with fifteen recipes of foods you have prepared . Ten recipes should be vegetable and fruit recipes . Five recipes should be one-pot meals using or demonstrating knowledge of various kitchen appliances ( examples : microwave , wok , electric skillet ). Write current year in upper right hand corner of each recipe . Cards or recipes must be in front of file or designated ( paper clips , tabs , etc .) throughout the collection for ease in judging . Recipe collection can be in a file box or in recipe book form . Pen , pencil , typed , or printed is acceptable as long as required elements are on the recipe . Follow specific guidelines on check sheet . Adding decorative items to recipes is optional and is not a part of the judging process .
511 444 030 : Cooking Up a Career . Find someone you know who works in a catering business , local restaurant , health care food service , food scientist , works as a Registered Dietitian , or any other food or nutrition related industry . What do they do ? How much education do they need ? Why did they choose this profession ? What is the most enjoyable thing about their chosen profession ? Maximum of two pages , one sided write up of an interview . Consider creativity and neatness . Mount on a 9 ” X 12 ” colored paper or poster board , or display in clear plastic binder . Include a picture of the person interviewed . ( May be laminated to preserve exhibit .) Overall size of mounted exhibit should be no larger than 9 X 12 inches .
FOOD PRESERVATION Members may enter three classes in their age division . Members must use current OSU approved or USDA preparation and processing recommendations for preserved foods . Current OSU approved publications can be found at : http :// extension . oregonstate . edu / fch / food-preservation Current USDA recommendations can be located on the internet at http :// nchfp . uga . edu / publications / publications _ home . html or http :// nchfp . uga . edu / The Ball Blue Book copyright 2009 or newer , So Easy to Preserve Book , pectin package inserts , or pectin product websites are also approved sources . All products , including all preserved products in gifts packs , must have a 4-H Food Preservation Explanation Card with complete information and instructions / recipe . Explanation