2017 Baker County Fair Premium Book 2017 BC Fair Book | Page 45

2017 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK PAGE 45 FOODS AND NUTRITION FOOD PREPARATION Each member may enter up to three classes within the Level they are in, one exhibit per class. All foods entered must be made by the exhibitor. Exhibit ingredients: • Exhibits must be suitable for keeping at the fair without excessive spoilage or change of appearance. Highly perish- able foods are not acceptable. Highly perishable foods in- clude, but are not limited to cream cheese, custard fillings, and meats of any type. • Ingredients that the 4-H member cannot legally purchase, such as beer, whiskey, rum, etc. may not be used in any recipe or foods exhibit. Exhibits that include alcohol in the recipe will be disqualified. This includes menu and recipe file exhibits. • Commercial mixes cannot be exhibited except as an ingre- dient in a product. Preparation of exhibit: • Exhibits must be displayed on a disposable plate and in a self-sealing bag. • Exhibits must include the recipe and a menu for one meal including the food item. Recipes for food products should include all information given on the Exhibit Recipe Card (511-00) format. The recipes will not be returned to the exhibitor. • When alternative ingredients are used, these are to be un- derlined on the recipe. • All posters must include an Educational Display Exhibit Explanation Card (000-01). • Forms are available in c ounty Extension offices and on the state 4-H website: http://oregon.4h.oregonstate.edu/contest-materials-fami- ly-and-consumer-science means that the fat is semi-solid (like butter/shortening) and cut into the dry ingredients before liquid is added. The dough may be beaten or kneaded for a few strokes. Exhibit two biscuits. No frosting, icing, or glaze. 511 110 160: Muffin. Baked Food Product reflecting alternative dietary choices. Recipe for the food product has been cho- sen 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 muffins. No frosting, icing, or glaze. 511 111 110: Poster showing and explaining something you have made, done, or learned in your Foods & Nutrition project. Poster must not exceed 24” x 30”. 511 111 120: Favorite Recipe Collection with five recipes of foods that you have prepared. 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. Basic Skills Level 2 – Cooking 201 and Baking 2 511 120 000: Recipe of the Year Class: Exhibit two individual items. Even Years: Let’s Bake Corn Bread – must use recipe from Baking 2, page 37. Odd Years: Scones - must use recipe from Cooking 201, page 51. 120 010: Cookies. Exhibit two cookies. No frosting, icing, or glaze. 511 120 020: Basic Nut Bread (must use recipe in Cooking 201 book, pg. 48 - no variations). Exhibit ¼ of loaf. No frosting, icing or glaze. 511 120 030: Non-Yeast Coffee Cake. Coffee cake is to be made with a muffin method of mixing. Muffin method of Judging criteria are outlined on the appropriate evaluation form: mixing generally means that the fats in a liquid form (like Cookie Evaluation Form (511-01), Cereal Marshmallow Bars oil) and all liquids are added to the dry ingredients with Evaluation Form (511-02), Recipe Collection Exhibit Evalua- a minimum amount of stirring. Exhibit ¼ of the cake. No tion Form (511-03), Muffin Evaluation Form (511-04), Quick frosting, icing, or glaze. Bread Evaluation Form (511-05), Coffee Cake Evaluation 511 120 040: Scone. Scone is to be made with a biscuit method Form (511-06), Scone Evaluation Form (511-07), Shortened of mixing. Biscuit method of mixing generally means that Cakes Evaluation Form (511-08), Yeast Breads and Dinner the fat is semi-solid (like butter/shortening) and cut into the Rolls Evaluation Form (511-09), Focaccia Bread Evaluation dry ingredients before liquid is added. The dough may be Form (511-10), Sponge and Foam Cakes Evaluation Form beaten or kneaded for a few strokes. Exhibit two scones. (511-11), Pie Shell Evaluation Form (511-12), Special Pastries No frosting, icing, or glaze. Evaluation Form 511 120 160: Quick Bread. Baked Food Product reflecting (511-13), Food Gift Package Evaluation Form (511-14), alternative dietary choices. Recipe for the food product has Foodand Nutrition Poster Evaluation Form (511- been chosen specifically to address choices or altered 15), and Career/Interview Evaluation Form (511-16) all significantly to now reflect needs for an alternative diet, available from the county Extension office or at such as gluten free, sugar substitute, vegetarian, vegan, the State 4-H website: http://oregon.4h.oregonstate.edu/con- reduced fat, et. al. Underline alternative ingredient(s) in the test-materials-family-and-consumer-science recipe. Exhibit ¼ of a large item. 511 222 110: Poster showing and explaining something you Basic Skills Level 1 – Cooking 101 and Baking 1 have made, done, or learned in your Foods & Nutrition 511 110 000: Recipe of the Year Class: Exhibit two cookies. project. Poster must not exceed 24” x 30”. Even Years: Healthy Carrot Cake Cookies - must use recipe from OSU Food Hero website: https://foodhero.org/ 511 222 120: Favorite Recipe Collection with five recipes of foods you have prepared, using ingredients grown in the recipes/healthy-carrot-cake-cookies Pacific Northwest. Write current year in upper right hand Odd Years: TBD corner of eachrecipe. Cards or recipes must be in front of 511 110 010: Cookies. Exhibit two cookies. No frosting, icing, file or designated (paper clips, tabs, etc.) throughout the or glaze. collection for ease in judging. Pen, pencil, typed, or printed 511 110 020: Cereal Marshmallow Bars (must use recipe from is acceptable as longas required elements are on the recipe. Cooking 101, pg. 34) Exhibit two bars. No frosting, icing Recipe collection can be in a file box or in recipe book or glaze. form. Follow specific guidelines on check sheet. Adding 511 110 030: Muffin. Muffin method of mixing generally decorative items to recipes is optional and is not a part of means that the fat is in a liquid form (like oil) and all the judging process. liquids are added to the dry ingredients with a minimum amount of stirring. Exhibit two muffins. No frosting, icing, Expanding Skills Level 3 – Cooking 301 and Baking 3 or glaze. 511 130 000: Recipe of the Year Class: Exhibit ¼ of the item. 511 110 040: Biscuit. Biscuit method of mixing generally