320 401 400
Hands for Larger Service - items
or garments to be donated to someone in need; use
fabrics and skills appropriate to skill level 4.
Expanding skills level 5
320 101 510
Garment made from medium
weight &/or bulky &/or stretchy woven fabric; show
at least 3 new skills for this level
320 101 520
Garment made from knit fabric
which may be bulky or have any amount of stretch;
show at least 3 new skills for this level
320 101 530
Garment from polar fleece or
comparable fabric which may have any amount of
stretch; show at least 3 new skills for this level
320 101 540
Outfit (2 or more pieces) Each
piece of the outfit may use one or more of the follow-
ing fabrics: woven fabrics and/or knit fabrics, and/or
polar fleece; all fabrics may have bulk &/or any
amount of stretch. Show at least 3 new skills for this
level.
320 101 550
Personal accessory or item for
the home from woven fabrics and/or knit fabrics,
and/or polar fleece; all fabrics may have bulk &/or
any amount of stretch. Show at least 3 new skills for
this level.
320 101 560
Non-garment item for use in
sports, picnics, camping, or with animals made
from woven fabrics and/or knit fabrics, and/or polar
fleece; all fabrics may have bulk &/or any amount of
stretch. Show at least 3 new skills for this level.
320 401 500
Hands for Larger Service - items
or garments to be donated to someone in need; use
fabrics and skills appropriate to skill level 5.
320 301 500
Creativity - Item or garment which
has been enhanced through creative embellishment,
fabric manipulation, or fabric creation; recycled items;
exhibit must have been made by exhibitor and use
fabrics and skills appropriate to skill level 5.
Expanding skills level 6
320 101 610
Garment made from medium
weight &/or bulky &/or stretchy woven fabric; show
at least 3 new skills for this level
320 101 620
Garment made from fine or light
weight woven fabric; show at least 3 new skills for
this level
320 101 630
Garment made from woven fabrics
which require more care in handling or pattern selec-
tion (satin, dupion, crepe de chine, taffeta, velour,
tulle, and net); show at least 3 new skills for this level
320 101 640
Garment made from knit fabric
which may be bulky or have any amount of stretch;
show at least 3 new skills for this level
320 101 650
Garment from polar fleece or
comparable fabric which may have any amount of
stretch; show at least 3 new skills for this level
320 101 660
Outfit (2 or more pieces) Each
piece of the outfit may use one or more of the follow-
ing fabrics: woven fabrics and/or knit fabrics, and/or
polar fleece; all fabrics may have bulk &/or any
amount of stretch. Show at least 3 new skills for this
level.
320 101 670
Personal accessory or item for
the home from woven fabrics and/or knit fabrics,
and/or polar fleece; all fabrics may have bulk &/or
any amount of stretch. Show at least 3 new skills for
this level.
320 101 680
Non-garment item for use in
sports, picnics, camping, or with animals; woven
fabrics and/or knit fabrics, and/or polar fleece; all
fabrics may have bulk &/or any amount of stretch.
Show at least 3 new skills for this level.
320 401 600
Hands for Larger Service - items
or garments to be donated to someone in need; use
fabrics and skills appropriate to skill level 6.
Advanced skills levels 7/8/9 (all three levels ex-
hibit together in class determined by description)
320 101 710
Garment or outfit made from
medium or heavy weight woven fabric (no tailoring
techniques)
320 101 720
Garment or outfit made from
woven fabric using traditional tailoring methods, inter-
facing fusible and non-fusible methods to create a tai-
lored look
320 101 730
Garment or outfit made from fine
or light weight woven fabric
320 101 740
Garment or outfit made from
woven fabrics which require more care in handling or
pattern selection (satin, dupion, crepe de chine, taffe-
ta, velour, tulle, net, beaded or sequined fabrics,
velvet, hand woven, double cloth, lamé, leather, lace,
etc
320 101 750
Garment or outfit made from knit
fabric which may be bulky or have any amount of
stretch
320 101 760
Garment or outfit made from polar
fleece or comparable fabric which may have any
amount of stretch;
320 101 770
Garment or outfit made from
fabric specifically designed for outerwear such as rip-
stop nylon, coated or uncoated outdoor fabrics
320 101 780
Garment or Outfit combining two
or more of the above fabrics.
320 101 790
Personal accessory, item for the
home or for use in sports, picnics, camping, or with
animals made from any fabric; all fabrics may have
bulk &/or any amount of stretch.
320 401 700
Hands for Larger Service - items
or garments to be donated to someone in need; use
fabrics and skills appropriate to skill levels
Food & Nutrition
Each member may enter up to THREE classes based
on the level in which they are enrolled, one exhibit per
class. All foods entered must be made by the ex-
hibitor.
Exhibitor Ingredients:
• Exhibits must be suitable for keeping at the fair
wihout excessive spoilage or change of appearance.
Highly perishable foods are not acceptable. Highly
pershable foods include, but are not limited to cream
cheese, custard fillings, and meat of any type.
• Ingredients that the 4-H member cannot legally pur-
chase, such as beer, whiskey, rum, etc. may not be
used in any recipe or foods exhibit. Exhibits that in-
clude alcohol n the recipe will be disqualified. This in-
cludes 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 prod-
ucts should include all information given ont he
Exhibit Recipe Card (511-00) format. 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.oregon-
state.edu/contest-
materials-family-and-consumer-science
Judging critera are outlined on the appropriate evalua-
tion form: Cookie Evaluation Form (511-01), Cereal
Marshallow Bars Evaluation Form (511-02) Recipe
Collection Exhibit Evaluation Form (511-03), Muffin
Evauation Form (511-04) Quick Bread EvaluationForm
(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),
and Career/Interview Evaluation Form (511-16) avail-
able from the county Extension office or at the State
4-H website
http://oregon.4h.oregonstate.edu/contest-
materials-family-and-consumer-science
Basic Skill - Level 1
Cooking 101 and Baking 1
511 110 000 Recipe of the Year Class Healthy
Carrot Cake Cookies - must use recipe from OSU
Food Hero website:
https://foodhero.org/recipes/healthy-carrot-cake-
cookies. Exhibit 2 cookies
511 110 010 Cookies Exhibit 2 cookies. No frost-
ing, icing, or glaze
511 110 020 Cereal Marshmallow Bars (must use
recipe from Cooking 101, pg. 34). Exhibit 2 bars.
511 110 030 Muffin using the muffin method of
mixing. 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 minimum
amount of stirring. Exhibit 2 muffins. No frosting,
icing, or glaze.
511 110 040 Biscuit using the biscuit method of
mixing. Biscuit method of mixing generally means
that the fat is semi-solid (shortening/butter) and cut
into the dry ingredients before liquid is added. The
dough may be beaten or kneaded for a few strokes.
(Biscuits, Scones, etc.) Exhibit 2 biscuits. No frosting,
icing or glaze.
511 110 160: Muffin 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 alter-
native diet, such as gluten free, sugar substitute, veg-
etarian, vegan, reduced fat, et. al. Exhibit three individ-
ual items or one-third of a large item.
511 111 110 Poster showing and explaining some-
thing you have made, done, or learned in your Foods
& Nutrition project. Poster must not exeed 24”x30”.
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 of ease in
judging. Recipe collection can be in a file box or in a
recipe book form. Pen, pencil or type is acceptable.
Refer to 4-H Recipe collection Exhibit Check Sheet
(40-470), available at the county Extension office, for
specific guidelines.
2015 ★ GRANT COUNTY FAIR ★ PAGE 69