2017 Baker County Fair Premium Book 2017 BC Fair Book | Page 50

PAGE 50 2017 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK

a minor to purchase or possess is not permitted . 4 . The food prepared must be displayed on a serving platter or tray or in a dish , bowl , basket , etc . Participants must also display one place setting of the table service which would be used in serving the food at a meal ( include plates , tableware , napkin , glasses , tablecloth , place mat , or whatever is appropriate ). A table will be available for each display . A centerpiece may be included if the participant wishes , but is not required .

5 . Participants will serve samples of the food to the judge and the public .

6 . All participants must provide the judge with a “ Judges Information Form ,” available from the Extension office . The judge will also ask questions regarding the Pacific Northwest food used , i . e ., its nutritive value , region produced or season when most plentiful .

7 . All participants must provide an approximate 24 ” x 30 ” poster of the recipe to display in their preparation area . If you would like your poster returned , print your name , address , county , and telephone number on the back of your poster .

8 . Dress Code Policy : No sleeveless shirts , No opened toed shoes , and long hair must be pulled backed . Note : Fill in the blank in class number (_) with one of the following numbers .

2 - Intermediate 3 - Senior 511 601 01 (_) Fruit or Vegetable Dish 511 601 02 (_) Sandwich 511 601 03 (_) Grain Product 511 601 04 (_) Yeast 511 601 05 (_) Dairy Product ( at least one of the main ingredients is a dairy product , no dairy substitutes ).

511 601 06 (_) Main Dish ( includes red meat , poultry , seafood or protein alternative ) 511 601 07 (_) Salad

MINI-MEAL

( Food Contest - June ) There are two divisions in the contest , Intermediate and Senior . Within those divisions there are individual and team classes . Teams will consist of two members . If one team member is a senior and the other an intermediate , the minimeal should be entered in the senior division .

4-H members enrolled in the Food and Nutrition and Food Preservation projects may have one entry in each division as long as different dishes are prepared for each . Each participant ( or team ) must prepare only two dishes . One must be a main dish and the other can be any other food which would either ( a ) make an entire meal if served together , or ( b ) be part of a larger meal if other foods were included .

The meal might be a breakfast , lunch , dinner , brunch , buffet supper , snack meal , party meal , etc . Members can utilize food products they have preserved . Judging criteria are outlined on the 4-H Food and Nutrition Contest Score Sheet ( 40-457 ), available at the county Extension office or on the State 4-H website at , http :// oregon . 4h . oregonstate . edu / fair-exhibit-and-contest-materials

The following items apply to each division and class : 1 . Participants will have two hours ( start to finish ) for set-up , preparation , and cleanup . Participants must provide all ingredients and equipment except range , microwave oven , and refrigerator .

2 . Participants should prepare one recipe , one batch , etc ., of food product . No fixed number of servings is required .

3 . The foods prepared must be displayed on a serving platter or tray , or in a dish , bowl , basket , etc . Participants must also display one place setting of the table service which would be used in serving the meal ( include plates , tableware , napkin , glasses , tablecloth , placemat , or whatever is appropriate ). A card table will be available for each participant to use for display . A centerpiece may be included if the participant wishes , but is not required .

4 . All participants must provide the judge with a “ Judges Information Form ,” available from the county Extension office , or at , http :// oregon . 4h . oregonstate . edu / fair-exhibit-and-contest-materials

5 . All participants must provide a poster ( approximately 24 ” x 30 ”) of the recipe to display in the preparation area . Posters will not be returned .

6 . Participants are expected to leave the kitchens clean . This will be part of the judge ’ s evaluation .

7 . Dress Code Policy : No sleeveless shirts , No opened toed shoes , and Long hair must be pulled backed .

COOKIE BAKING ( County Only ) Junior Division ( Food Contest - June ) * Dress Code Policy : No sleeveless shirts , No opened toed shoes , and Long hair must be pulled backed .

511 730 001 Open to all junior foods members . Contestants must furnish all supplies including timer and equipment ( oven will be furnished ). Contestants to prepare your favorite recipe of cookies , which can be “ no-bake ”. ( One hour time limit .) Submit recipe on a 5 ” x 8 ” card to judge .

Score card used for judging contest : Personal appearance ( 5 ) Work habit ( 10 ) Skill ( 30 ) Accuracy of measuring ( 15 ) Dexterity in mixing ( 15 ) Finished product ... 45 Appearance ( 15 ); texture ( 15 ); flavor ( 15 ) Clean up ( 10 ) Total … 100

MEASURING CONTEST ( County Only ) Junior ( Food Contest - June ) * Dress Code Policy : No sleeveless shirts , No opened toed shoes , and Long hair must be pulled backed .

511 731 001 Open to all junior foods members . Contest includes sanitizing work area before you begin ; have a plate or wax paper to measure over and clean up your work area after you are through . Contestants show correct method of measuring flour , water , brown sugar , shortening