| 4-H FOODS DEPARTMENT E Superintendents: Shelly Laaser, Decatur Assistant Superintendents: Judy Cook, Bridgeport Ginger Flynt, Decatur Cheryl Fortenberry, Slidell ________________________________________________________________________________________________________________________________ RULES AND INFORMATION 1. The 4-H Food Division is open to all qualified 4-H members in Wise County. 2. An individual may enter only one item per class. It must be entered in the correct class. 3. Each entry must have 4-H’ers name, age, 4-H club and recipe class taped to bottom of container. Cakes should be covered securely with clear (no color) transparent wrap or clear throw-away covers and be on paper plates, cardboard, or board (display board is not to extend more than 2 inches outside the food). Cookies, candy and breads should be on paper plates and placed inside a plastic bag. Pies should be in disposable pie plates and covered with transparent wrap or clear plastic throw-away cover. 4. Any item requiring refrigeration, regardless of category, will be disqualified (i.e. whipped cream, cool whip, cream pies, cheesecake). 5. A copy of the complete recipe must accompany food. DO NOT include participants name on recipe. Recipe shall be attached to top of food, outside the wrap, neatly printed or typed on index card(s). Entrant must be willing to have recipes reprinted for distribution. Recipes MUST BE neatly printed or typed on index card(s). 6. Garnishes shall be edible and the complete work of the exhibitor; frosting must be made from scratch. 7. Entries must be in the Women’s Building between 7:30 and 10:00 a.m. Thursday. None will be accepted after 10:00 a.m. 8. Entries will be placed first through sixth places, according to merit. All others will receive participation ribbons. 9. Premiums will be given on first through third places. 10. Entries will be released between 5:00 p.m. and 6:00 p.m. on Friday. No entries will be released prior to 5:00 p.m. and any not picked up by 6:00 p.m. will be subject to disposal. 11. Photographs for Grand and Reserve winners will be taken Friday at 4:30 p.m. in the Women’s Building. 12. Entries not complying with these rules will not be accepted. Disqualification for not following the rules will be up to the discretion of the 4-H Food Superintendents. CLASSES: COOKIES No bars. Should be drop, refrigerator or shaped. Ten (10) cookies on a paper plate inside a plastic bag. Ages 9-10 Ages 11, 12, 13 Ages 14 & over BAR COOKIES Ten (10) bars on paper plate inside a plastic bag. Ages 9-10 Ages 11, 12, 13 Ages 14 & over CANDIES Ten (10) pieces on paper plate inside a plastic bag. Ages 9-10 Ages 11, 12, 13 Ages 14 & over SCRATCH CAKES Multiple layers only. No mix, maximum size 9 inches. Cake and frosting must be from scratch. Ages 9-10 Ages 11, 12, 13 Ages 14 & over CREATIVE CAKES Multiple layers only, maximum size 9 inches. Unusual cakes made with MIXES, with ingredients added other than those listed on box directions. Frosting must be from scratch. Ages 9-10 Ages 11, 12, 13 Ages 14 & over BUNDT CAKES OR TUBE CAKES Scratch or creative. With ingredients other than those listed in basic directions on box. NO layer cakes, NO sheet cakes. Ages 9-10 Ages 11, 12, 13 Ages 14 & over QUICK BREADS NO yeast. NO pre-mixed (packaged) mixes allowed. One (1) large loaf inside sealed plastic bag. Ages 9-10 Ages 11, 12, 13 Ages 14 & over YEAST BREAD The purpose of this fair is to reward personal skills. Therefore, NO hot roll mix or bread machines are to be used. Ten (10) rolls, 1 loaf, or tube loaf sealed inside plastic bag. Ages 9-10 Ages 11, 12, 13 Ages 14 & over PIES Those which do not require refrigeration: NO cream pies: NO meringue. Crust and filling must be made from scratch. Single 8 or 9 inch pies only. Ages 9-10 Ages 11, 12, 13 Ages 14 & over |
2012 Wise County Youth Fair April 2 - 7 |
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