Basic Skills Level 2 -
Cooking 201 and Baking 2
511 120 000: Recipe of the Year Class: Buttermilk
Scones - must use recipe from OSU Food Hero web-
site: https://foodhero.org/recipes/buttermilk-scones-
0. Exhibit 2 individual items.
511 120 010 Cookies. Exhibit 2 cookies. No frosting,
icing, or glaze.
511 120 020 Basic Nut Bread (must use recipe in
Cooking 201 book, pg. 48 - no variations.) Exhibit 1/4
of loaf. No frosting, icing, or glaze.
511 120 030 Non-Yeast Coffee Cake. Coffee cake is
to be made with a muffin method of mixing. Muffin
mehtod of mixing generally means that the fats in a
liquid form (like oil) and all liquids are added the dry
ingredients with a minimum amount of stirring.
Exhibit 1/4 of the cake. No frosting, icing, or glaze.
511 120 040 Scone. Scone is to be made with a bis-
cuit method of mixing. Biscuit method of mixing gen-
erally 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 2 scones. No frost-
ing, icing, or glaze.
511 120 160 Quick Bread. Baked Food Product re-
flecting alternative dietary choices. Recipe for the food
product has been chosen specifically to address
choices or altered signficantly to now reflect needs for
an alternative diet, such as gluten free, sugar substi-
tute, vegetarian, vegan, reduced fat, et. al. Underline
alternative ingredient(s) in the recipe. Exhibit 1/4 of a
large item.
511 222 010 Poster showing and explaining some-
thing you have made, done, or learned in your Foods
& Nutrition project. Poster must not exceed
24”x30”.
511 222 120 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 ina file box or in recipe book form.
Follow specific guidelines on check sheet. Adding
decorative items to recipes is optional and is not a
part of the judging process.
where or who the traditional recipe came from. Exhibit
at least 1/4 of baked product or 2 muffins, cookies,
pita, tortillas, etc.
511 140 080 Yeast Bread product using special
shaping. Exhibit 2 individual items or 1/4 of a large
item.
511 130 160 Yeast Bread. Baked Food Product re-
flecting alternative dietary choices. Recipe for the
food product has been chosen specifically to address
choices or altered significantly to now reflect needs
for an alternative diet such as gluten free, sugar sub-
stitute, vegetarian, vegan, reduced fat, et al. Underline
alternative ingredient(s) in the recipe. Exhibit 2 individ-
ual items or 1/4 of a large item.
511 140 090 Specialty 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 filllings will be disqualified.
Exhibit 2 individual items.
511 140 140 A Gift Package with homemade foods
featuring up to five Pacific Northwest products. At
least two foods must be made by the exhbitor and
feature Pacific Northwest products. Gift package can
be in a box or basket not to exceed 18”x24”. Exhibit
must include a breakdown of costs incurred prepar-
ing the gift package, including items on hand or re-
cycled. Baked items should be at least two of a small
or one-quarter of a large food. Include recipes on
5”x8” card or paper. Include to whom the gift is in-
tended and for what occasion. Criteria for judging will
include creativity, cost (value), food safety, and nutri-
tion.
511 333 110 Poster showing and explaining some-
thing you have made, done, or learned in your Foods
& Nutrition project. Poster must not exceed
24”x30”.
511 333 120 Favorite Recipe Collection with ten
recipes of foods you have prepared, using a variety of
grain products. (Examples: granola, rice pudding,
bulgur salad, pizza). 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 re-
quired elements are on the recipe. Recipe collection
can be ina 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
judging process.
511 333 130 Photo series or pictorial story depict-
ing hunted or harvested foods of the Pacific
Northwest from harvest to table. Series may include
up to 20 color photos, pictures or drawings of one
theme on one story board not to exceed 24”x30”.
Please note if some of the photos were taken by
someone else. Exhibits will be judged on the ex-
hibitor’s ability to creatively depict a story and not on
their photography or drawing ability.
Advanced Skill Level 4
Cooking 401 and Baking 4
511 140 000 Recipe of the Year Class. Single Pie
Crust (must use recipe from Baking 4, pg. 21). Exhibit
1/4 of the item.
511 140 010 Foam Cakes. Angel Food, Sponge,
Chiffon). No commercial mixes; no fillings or toppings
(i.e., frosting, icing, glaze, powdered sugar, fruit or
nuts). Exhibit 2 individual items or 1/4 of a large item.
Expanding Skills Level 3
Cooking 301 and Baking 3
Food products. See Phase 1 for class descriptions.
511 130 040 Yeast Bread product, plain dough
using all whole wheat flour. Exhibit 1/4 of a loaf.
511 140 020 Focaccia Bread. (must use recipe from
Cooking 401, pg. 22). Exhibit 1/4 of the item.
511 130 050 Yeast Bread product, plain dough
using an alternative grain. Exhibit 1/4 of a loaf.
511 140 040 Yeast Bread product, plain dough
using all whole wheat flour. Exhibit 1/4 of the item.
511 130 060 Yeast Bread product, plain dough
using a combination of flours. Exhibit 1/4 of a loaf.
511 140 050 Yeast Break product using an alterna-
tive grain. Exhibit 1/4 of a loaf
511 130 070 Yeast Bread product, (using any type
of flour) with added non-perishable ingreidents (ie,
herbs, nuts, dried fruit, etc.). Exhibit 1/4 of a loaf.
511 140 060 Yeast Bread product plain dough using
a combination of flours. Exhibit 1/4 of a loaf.
.
511 140 070 Yeast Bread product (using any type of
flour) with added non-perishable ingredients (ie,
herbs, nuts, dried fruit, etc.). Exhibit 1/4 of a loaf.
511 130 080 Family Food Traditions. Any baked
item associated with family tradition and heritage.
Entry must include a) recipe, b) tradition or heritage
associated with preparing, serving the food, and c)
511 140 030 Yeast Bread product, plain dough
using all white flour. Exhibit 1/4 of a loaf.
PAGE 70 ★ GRANT COUNTY FAIR ★ 2015
511 140 160 Baked Food Product (from any ex-
hibits in Level 4) reflecting alternative dietary
choices. Recipe for the food product has been
chosen specifically to address choices or altered sig-
nificantly to now reflect needs for an alternative diet,
such as gluten free, sugar substitute, vegetarian,
vetgan, reduced fat, et. al. Underline alternative ingre-
dient(s) in the recipe. Exhibit 2 individual items or 1/4
of a large item.
511 444 010 Poster showing and explaining some-
thing that you have made, done, or learned in your
Foods and Nutrition project. Poster must not exceed
24”x30”.
511 444 020 Favorite Recipe Collection with fifteen
recipes of foods you have prepared. Ten recipes
should be vegetable and fruit recipes. Five recipes
should be one-pot meats using or demonstrating
knowledge of various kitchen appliances (examples:
microwave, wok, electric skillet). 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 ac-
ceptable 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.
511 444 030 Cooking Up a Career. Find someone
you know who works in a catering business, local
restaurant, health care food service, food scientist,
works as a Registered Dietitian, or any other food or
nutrition related industry. What do they do? How
much education do they need? Why did they choose
this profession? What is the most enjoyable thing
about their chosen profession? Maximum of two
pages, one sided write up of an interview. Consider
creativity and neatness. Mount on a 9”x12” colored
paper or poster board, or display in clear plastic
binder. Include a picture of the person interviewed.
(May be laminated to preserve exhibit.) Overall size of
mounted exhibit should be no larger than 9x12
inches.