Department E
4-H Foods
Superintendent: Judy Cook, Bridgeport
Assistant Superintendents: Ginger Flynt, Decatur
Robin Dethloff, Paradise
Kim Dunlap, Slidell
Rules and Information:
1. The 4-H Food division is open to all qualified 4-H members in Wise
County.
2. Entry fees are $3.00 per entry. All entries of one individual’s must be on
ONE official entry blank. Entry fee and entry forms must be turned in on or
before February 16, 2008. Late registration deadline is February 22, 2008.
FOR FURTHER INFORMATION AND EXPLANATION SEE RULE #2 UNDER
GENERAL RULES.
3. An individual may enter only one item per class. It must be entered in
the correct class.
4. Each entry must have 4-H’ers name, age, 4-H club and recipe class taped
to bottom of container (inside wrap). 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.
5. Any item requiring refrigeration, regardless of category, will be
disqualified (i.e. whipped cream, cool whip, cream pies, cheesecake).
6. A copy of the complete recipe must accompany the food item on
Thursday. DO NOT include participants name on recipe. Recipe shall be
attached to top of food, outside the wrap.
7. Garnishes shall be edible and the complete work of the exhibitor.
8. 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.
9. Judging will begin at 10:30 a.m. Thursday. Viewing of judging will be
allowed if the weather permits and viewing is done through doorways to be
out of the judges way.
10. Entries will be placed first through sixth places, according to merit. All
others will receive participation ribbons.
11. Premiums will be given on first through third places.
12. Entries will be released between 5:00 and 6:00 p.m. on Friday. No
entries will be released prior to 5:00 p.m. and any not picked up by 6:00pm
will be subject to disposal.
13. Three Grand Champion baked goods (one per age group) will be
auctioned at the sale. Winners must check with superintendent if unable to
attend this sale, in which case the reserve champion item will be sold. A
person MUST attend the sale personally to sell his/her baked goods.
14. Photographs for trophy winners will be taken Friday at 4:30 p.m. in the
Women’s Building.
15. 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 Superintendent.
4-H Foods
Superintendent: Judy Cook, Bridgeport
Assistant Superintendents: Ginger Flynt, Decatur
Robin Dethloff, Paradise
Kim Dunlap, Slidell
Rules and Information:
1. The 4-H Food division is open to all qualified 4-H members in Wise
County.
2. Entry fees are $3.00 per entry. All entries of one individual’s must be on
ONE official entry blank. Entry fee and entry forms must be turned in on or
before February 16, 2008. Late registration deadline is February 22, 2008.
FOR FURTHER INFORMATION AND EXPLANATION SEE RULE #2 UNDER
GENERAL RULES.
3. An individual may enter only one item per class. It must be entered in
the correct class.
4. Each entry must have 4-H’ers name, age, 4-H club and recipe class taped
to bottom of container (inside wrap). 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.
5. Any item requiring refrigeration, regardless of category, will be
disqualified (i.e. whipped cream, cool whip, cream pies, cheesecake).
6. A copy of the complete recipe must accompany the food item on
Thursday. DO NOT include participants name on recipe. Recipe shall be
attached to top of food, outside the wrap.
7. Garnishes shall be edible and the complete work of the exhibitor.
8. 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.
9. Judging will begin at 10:30 a.m. Thursday. Viewing of judging will be
allowed if the weather permits and viewing is done through doorways to be
out of the judges way.
10. Entries will be placed first through sixth places, according to merit. All
others will receive participation ribbons.
11. Premiums will be given on first through third places.
12. Entries will be released between 5:00 and 6:00 p.m. on Friday. No
entries will be released prior to 5:00 p.m. and any not picked up by 6:00pm
will be subject to disposal.
13. Three Grand Champion baked goods (one per age group) will be
auctioned at the sale. Winners must check with superintendent if unable to
attend this sale, in which case the reserve champion item will be sold. A
person MUST attend the sale personally to sell his/her baked goods.
14. Photographs for trophy winners will be taken Friday at 4:30 p.m. in the
Women’s Building.
15. 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 Superintendent.
Classes:
Cookies --- No bars. Should be drop, refrigerator or shaped.
Ten (10) cookies on a paper plate inside a plastic bag.
1. Ages 9-10
2. Ages 11, 12 & 13
3. Ages 14 & over
Bar Cookies --- Ten (10) bars on a paper plate inside a plastic bag.
4. Ages 9-10
5. Ages 11, 12 & 13
6. Ages 14 & over
Candies --- Ten (10) pieces on a paper plate inside a plastic bag.
7. Ages 9-10
8. Ages 11, 12 & 13
9. Ages 14 & over
Scratch Cakes --- Multiple Layers only. No mixes, maximum size is 9 inches
10. Ages 9-10
11. Ages 11, 12 & 13
12 Ages 14 & over
Creative Cakes --- Multiple Layers only. Unusual cakes made with MIXES, with ingredients added other
than those listed on box directions.
13. Ages 9-10
14. Ages 11, 12, & 13
15. Ages 14 & over
Bundt Cakes or Tube Cakes --- Scratch or creative (with ingredients added other than those listed on
the box) NO layers, NO sheet cakes.
16. Ages 9-10
17. Ages 11, 12 & 13
18. Ages 14 & over
Quick Breads --- NO yeast, NO pre-mixed (packaged) mixes allowed.
19. Ages 9-10
20. Ages 11, 12 & 13
21. Ages 14 & over
Yeast Breads --- The purpose of this fair is to reward personal skills. Therefore, NO hot roll mix
or bread machines are to be used.
-- 10 rolls or 1 loaf inside plastic bag.
22. Ages 9-10
23. Ages 11, 12 & 13
24 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
25. Ages 9-10
26. Ages 11, 12 & 13
27. Ages 14 & over
Cookies --- No bars. Should be drop, refrigerator or shaped.
Ten (10) cookies on a paper plate inside a plastic bag.
1. Ages 9-10
2. Ages 11, 12 & 13
3. Ages 14 & over
Bar Cookies --- Ten (10) bars on a paper plate inside a plastic bag.
4. Ages 9-10
5. Ages 11, 12 & 13
6. Ages 14 & over
Candies --- Ten (10) pieces on a paper plate inside a plastic bag.
7. Ages 9-10
8. Ages 11, 12 & 13
9. Ages 14 & over
Scratch Cakes --- Multiple Layers only. No mixes, maximum size is 9 inches
10. Ages 9-10
11. Ages 11, 12 & 13
12 Ages 14 & over
Creative Cakes --- Multiple Layers only. Unusual cakes made with MIXES, with ingredients added other
than those listed on box directions.
13. Ages 9-10
14. Ages 11, 12, & 13
15. Ages 14 & over
Bundt Cakes or Tube Cakes --- Scratch or creative (with ingredients added other than those listed on
the box) NO layers, NO sheet cakes.
16. Ages 9-10
17. Ages 11, 12 & 13
18. Ages 14 & over
Quick Breads --- NO yeast, NO pre-mixed (packaged) mixes allowed.
19. Ages 9-10
20. Ages 11, 12 & 13
21. Ages 14 & over
Yeast Breads --- The purpose of this fair is to reward personal skills. Therefore, NO hot roll mix
or bread machines are to be used.
-- 10 rolls or 1 loaf inside plastic bag.
22. Ages 9-10
23. Ages 11, 12 & 13
24 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
25. Ages 9-10
26. Ages 11, 12 & 13
27. Ages 14 & over
| 2009 Wise County Youth Fair |
| March 23, 2009 --- March 28, 2009 |
E - 4-H Foods
