PAGE 36 - 2017 WALLOWA COUNTY FAIR PREMIUM SUPPLEMENT
terns, knitting in the round with four needles, l-cord for
handles or design pieces, maintaining holes in knitted
and felted item, attaching three dimensional design
pieces, etc.
Hands for Larger Service (all levels)
This class is for members to share their learning and skills
with others--primarily with someone in need. Create an
item or garment that will be given away to someone in
need.
362 322 12_ knitted item or items to be donated to someone
in need
Innovation Class
This class is for intermediate and senior 4-H members to
share a creative and innovative exhibit that does not fit
well in the other classes. Often these exhibits will
include a technological component. The exhibit must
be related to the project but is otherwise open for you
to share your skills and talents. Examples may include
the use of technology to add another dimension to your
project such as illumination or interactivity. Or it may be
a creative writing relating to the project, or a blog
where you share your learning and project work adven-
ture.
362 922 112 Intermediate knitting innovation class
362 922 113 Senior knitting innovation class
2217 Celebrate our World: Japan
To celebrate the diversity in our world, each year the Oregon
4-H project areas will focus attention on the cultures of
a different country or region of the world. This special
emphasis allows members to focus on learning about
the country/region and the skills and techniques unique
to that culture.
362 822 112 Intermediate Celebrate our World inspired
knitting project
362 822 113 Senior Celebrate our World inspired knitting
project
To qualify for special wool awards listed at the end of the
Clothing/Sewing Section, attach a manufacturer's "all wool"
label or a merchant's statement indicating the fabric is
“100% wool” or a minimum of 60% wool and no more than
40% other fiber
4-H FOOD & NUTRITION
Members must be currently enrolled in the phase in which
they are exhibiting. Each member may enter up to three
classes based on the phase in which they are enrolled, one
exhibit per class. All foods entered must be made by the
exhibitor. Commercial mixes cannot be exhibited except as
an ingredient in a product. Exhibits must be displayed on a
disposable plate and either covered with plastic wrap or
placed in a plastic bag.
Exhibit ingredients:
•
Exhibits must be suitable for keeping at the fair
without excessive spoilage or change of
appearance. Highly perishable foods are not
acceptable. Highly perishable foods include, 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 ingredient 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) for
mat.
The recipes will not be returned to the exhibitor.
When alternative ingredients are used, these
are to be underlined on the recipe.
All posters must include an Educational Display
Exhibit Explanation Card (000-01).
Forms are available in county Extension offices
and on the state 4-H website:
http://oregon.4h.oregonstate.edu/node/1855
Judging criteria are outlined on the appropriate evaluation
form: Cookie Evaluation Form (511-01), Cereal
Marshmallow Bars Evaluation Form (511-02), Recipe
Collection Exhibit Evaluation Form (511-03), Muffin
Evaluation Form (511-04), Quick Bread Evaluation Form
(511-05), Coffee Cake Evaluation Form (511-
06), Scone Evaluation Form (511-07), Shortened Cakes
Evaluation Form (511-08), Yeast Breads and
Dinner Rolls Evaluation Form (511-09), Focaccia Bread
Evaluation Form (511-10), Sponge and Foam
Cakes Evaluation Form (511-11), Pie Shell Evaluation Form
(511-12), Special Pastries Evaluation Form
(511-13), Food Gift Package Evaluation Form (511-14), Food
and Nutrition Poster Evaluation Form (511-
15), and Career/Interview Evaluation Form (511-16) all avail-
able from the county Extension office or atthe State 4-H web-
site: http://oregon.4h.oregonstate.edu/node/1855
Use these helpful cookie descriptions when trying to deter
mine which class to enter your cookies:
Bar cookies – cookies that are spread in a pan, baked and cut
Drop cookies – soft dough that is dropped from a spoon or scoop
No Bake cookies – cookies that do not require baking
Rolled cookies – somewhat stiff dough that is first rolled,
then cut into various shapes
Filled cookies – cookies that have a filling, such as fruit or
nut, inside
Hand shaped cookies – is the art of forming dough into dif-
ferent shapes examples: snickerdoodles, peanutbutter,
refrigerator, biscotti, sandies
Specialty cookies – cookies are shaped with molds, press-
es or other special devices
examples: spritz, piped, springerle, spekulatius
Note: Fill in blank in class number (__) with correspond-
ing number for Junior, Intermediate, or Senior for
Basic and Expandinding skill levels. Advanced
skill level is for Intermediate and Senior levels only.
1.
Junior
2.
Intermediate
3.
Senior
Beginning Level
Basic Skills Level 1 – Cooking 121 and Baking 1
511 112 222: Recipe of the Year Class: Exhibit two cook-
ies. Even Years: Healthy Carrot Cake Cookies - must
use recipe from OSU Food Hero website: https://food-
hero.org/recipes/healthy-carrot-cake-cookies
Odd Years: Baking Powder Biscuits – must use recipe
from Baking 1, page 13
511 112 21_: Cookies. Exhibit two cookies. No frosting,
icing, or glaze.
511 112 22_: Cereal Marshmallow Bars (must use recipe
from Cooking 101, pg. 34) Exhibit two bars.
No frosting, icing or glaze.
511 112 23_: Muffin. Muffin method of mixing generally
means that the fat is in a liquid form (like oil) and
all liquids are added to the dry ingredients with a mini-
mum amount of stirring. Exhibit two muffins. No frost-
ing, icing, or glaze.
511 112 24_: Biscuit. Biscuit method of mixing generally
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.
511 112 16_: Muffin. Baked Food Product reflecting alter-
native dietary choices. Recipe for the food product
has been chosen specifically to address choices or
altered significantly to now reflect needs for an alterna-
tive diet, such as gluten free, sugar substitute, vegetar-
ian, vegan, reduced fat, et. al. Underline alternative
ingredient(s) in the recipe. Exhibit two muffins. No
frosting, icing, or glaze.
511 111 11_: Poster showing and explaining something you
have made, done, or learned in your Foods & Nutrition
project. Poster must not exceed 24” x 32”.
511 111 12_: 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 221 and Baking 2
511 122 22_: Recipe of the Year Class: Exhibit two individ-
ual 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.
511 122 21_: Cookies. Exhibit two cookies. No frosting,
icing, or glaze.
511 122 22_: Basic Nut Bread (must use recipe in Cooking
201 book, pg. 48 - no variations). Exhibit ¼ of loaf. No
frosting, icing or glaze.
511 122 23_: Non-Yeast Coffee Cake. Coffee cake is to be
made with a muffin method of mixing. Muffin method of
mixing generally means that the fats in a liquid form
(like oil) and all liquids are added to the dry ingredients
with a minimum amount of stirring. Exhibit ¼ of the
cake. No frosting, icing, or glaze.
511 122 24_: Scone. Scone is to be made with a biscuit
method of mixing. Biscuit method of mixing generally
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 scones. No frosting, icing, or
glaze.
511 122 16_: Quick 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 alterna-
tive diet, such as gluten free, sugar substitute, vegetar-
ian, vegan, reduced fat, et. al. Underline alternative
ingredient(s) in the recipe. Exhibit ¼ of a large item.
511 222 11_: Poster showing and explaining something you
have made, done, or learned in your Foods & Nutrition
project. Poster must not exceed 24” x 32”.
511 222 12_: Favorite Recipe Collection with five recipes
of foods you have prepared, using ingredients grown in
the Pacific Northwest. 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 spe-
cific guidelines on check sheet. Adding decorative
items to recipes is optional and is not a part of the judg-
ing process.
Expanding Skills Level 3 – Cooking 321 and Baking 3
511 132 222: Recipe of the Year Class: Exhibit ¼ of the
item.
Even Years: Cool Rise White Bread (must use recipe from
Baking 3, page 23).
Odd Years: Dakota Bread (must use recipe from Baking 3,
pg.22) (Note: ½ cup of whole wheat flour is missing
from an older version of the curriculum. Please add
this if it is missing.).
511 132 21_: Shortened Cakes (cakes with fat). No com-
mercial 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.
511 132 22_: Basic Dinner Rolls (must use recipe from
Cooking 301, pg. 40) Maybe shaped into cloverleaf,
crescent, knot, bun, bread stick or any other type of
roll. Exhibit two rolls.
511 132 23_: Yeast Bread product, plain dough using all
white flour. Exhibit ¼ of a loaf.
511 132 24_: Yeast Bread product, plain dough using all
whole wheat flour. Exhibit ¼ of a loaf.
511 132 25_: Yeast Bread product, plain dough using an
alternative grain. Exhibit ¼ of a loaf.
511 132 26_: Yeast Bread product, plain dough using a
combination of flours. Exhibit ¼ of a loaf.
511 132 27_: Yeast Bread product (using any type of
flour) with added non-perishable ingredients
(ie. herbs, nuts, dried fruit, etc.) Exhibit ¼ of a loaf.
511 132 28_: Family Food Traditions. Any baked item
associated with family tradition and heritage. Entry
must include a) recipe, b) tradition or heritage associ-
ated 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.
511 132 16_: Yeast Bread. Baked Food Product reflecting
alternative dietary choices. Recipe for the food prod-
uct has been chosen specifically to address choices or
altered significantly to now reflect needs for an alterna-
tive diet, such as gluten free, sugar substitute, vegetar-
ian, vegan, reduced fat, et. al. Underline alternative
ingredient(s) in the recipe. Exhibit two individual items
or ¼ of a large item.
Advanced Skill Level 4 – Cooking 421 and Baking 4 (for
intermediates and seniors)
511 142 22_: 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).
511 142 21_: Foam Cakes (Angel Food, Sponge, Chiffon).
No commercial mixes; no fillings or toppings (i.e., frost-
ing, icing, glaze, powdered sugar, fruit or nuts). Exhibit
two individual items or ¼ of a large item.
511 142 22_: Focaccia Bread (must use recipe from
Cooking 401, pg. 22) Exhibit ¼ of item.
511 142 23_: Yeast Bread product, plain dough using all
white flour. Exhibit ¼ of a loaf.
511 142 24_: Yeast Bread product, plain dough using all
whole wheat flour. Exhibit ¼ of a loaf.
511 142 25_: Yeast Bread product, plain dough using an
alternative grain. Exhibit ¼ of a loaf.
511 142 26_: Yeast Bread product, plain dough using a
combination of flours. Exhibit ¼ of a loaf.
511 142 27_: Yeast Bread product (using any type of
flour) with added non-perishable ingredients
(ie. herbs, nuts, dried fruit, etc.) Exhibit ¼ of a loaf.
511 142 28_: Yeast Bread product using special shaping.
Exhibit two individual items or ¼ of a large item.
511 142 29_:.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.
511 142 16_: Baked Food Product (from any exhibits in
Level 4) reflecting alternative dietary choices.
Recipe for the food product has been chosen specifi-
cally to address choices or altered significantly to now
reflect needs for an alternative diet, such as gluten
free, sugar substitute, vegetarian, vegan, reduced fat,