Static Skills Contest:
Fashion Revue, Table Setting, Contact the Extension
Office for Entry Forms and additional information
4-H Iron Chef Competition
The 4-H Iron Chef Competition is a new opportunity
for members to show their food preparation skills and
creativity by working as a team of 2 to 3 members in
a State Fair competition. Members will prepare at least
two dishes that incorporate a mystery ingredient pro-
vided at the contest. A panel of judges will evaluate
the final product for taste, plating (appearance of
presentation) and originality/food safety. Teams may
be made up of any intermediate or senior members
who have participated in any county food contest.
511 603 022 Intermediate/Senior Iron Chef
Competition
Clothing Skills Contest
Open to Clothing 4-H members. Contests consist of
skills learned in projects. Members supply sewing ac-
cessories such as scissors, pins, needles and meas-
uring gauge.
320 700 001, 320 700 002, 320 700 003
Beginning level - 1st year, 2nd year, 3rd year.
320 700 004, 320 700 005, 320 700 006
Expanding level -1st year, 2nd year, 3rd year.
320 700 007, 320 700 008, 320 700 009 Advanced
level - 1st year, 2nd year, 3rd year.
Wednesday, Aug. 10 at 5p.m. - Sale Barn
Fashion Revue
320 600 001
Junior
320 600 002
Intermediate
320 600 003
Senior
Ready to Wear
320 600 004
Intermediate
320 600 005
Senior
320 600 006
Junior
Food Preparation
Junior
Intermediate
Senior
511 601 011 511 601 012 511 601 013
Participants must be enrolled in the Foods and
Nutrition project. Each participant must prepare one
food
product. Judging criteria are outlined in the newly re-
vised 4-H Food and Nutrition Contest Score Sheet
(40-457), available at the county Extension office or
on the State 4-H website:
http://oregon.4h.oregonstate.edu/fair-exhibit-and-con-
test-materials. There are two divisions in the contest,
Intermediate and Senior. The following items apply to
each division and class:
1. Participants will have one hour (start to finish) for
set-up, preparation, and cleanup. Participants must
provide all ingredients and equipment except range,
microwave oven, and refrigerator.
2. Participants should prepare one recipe, one batch,
etc., of the food product using at least two
ingredients representative of the Pacific Northwest.
Participants should select a food product that can
be prepared within the time limit. For food safety fin-
ished dishes prepared at home may not be
brought and served at fair. Only yeast products which
require proofing will be allowed extra
time. Proofing time is done with members out of the
kitchen. Participants should not prepare the
same recipe more than one year.
3. The use of alcoholic beverages that would be un-
lawful for a minor to purchase or possess is not
permitted.
4. The food prepared must be displayed on a serving
platter or tray, or in a dish, bowl, basket, etc.
Participants must also display one place setting of the
table service which would be used in serving
the food at a meal (include plates, tableware, napkin,
glasses, tablecloth, placemat, or whatever is
appropriate). A card table will be available for each
display. A centerpiece may be included if the
participant wishes, but is not required.
5. Participants will serve samples of the food to the
judge and the public. Paper plates and plastic
utensils will be provided by the Fair.
6. All participants must provide the judge with a
"Judges Information Form," available from the
county Extension Office or at, http://oreqon.4h.ore-
gonstate.edu/node/1859 The judge will also ask
questions regarding the Pacific Northwest food used,
i.e., nutritive value, region produced, or season
when most plentiful.
7. All participants must provide a poster (approxi-
mately 24" x 30") of the recipe to display in the
preparation area. Posters will not be returned. Please
include 4-H member's name, county and
contest name on the poster.
8. Participants are expected to leave the kitchen clean.
This will be part of the judge's evaluation.
DIVISION
Each county may enter as many blue ribbon partici-
pants from the county contest as the judge qualifies.
511 601 012 Intermediate, One food product chosen
from: Fruit or Vegetable Dish, Salad, Sandwich,
Grain Product, Yeast Product, Dairy Product, Main
Dish
511 601 013 Senior, One food product chosen from:
Fruit or Vegetable Dish, Salad, Sandwich, Grain
Product, Yeast Product, Dairy Product, Main Dish
Contest is open to all Foods/Nutrition 4-H members.
Several contestants will work at the same time. No
talking allowed.
511 602 111
Jr. Table setting
511 602 112
Int. Table setting
511 602 113
Sr. Table setting
Magic With Milk
For Juniors only. Member must be enrolled in a re-
lated project. Contestants prepare a food in which
milk is the main ingredient, i.e., a milk beverage,
cream soup or a milk dessert.
511 502 002
Junior
Shooting Sports Contests
* Archery
Saturday, August 6, 2016
1. Contestants must be enrolled in the
4-H Archery project.
2. Contestants must provide their own bows,
target arrows and accessories. Arm guards are re-
quired.
3. Contestants shoot the Freeman Round of 60
arrows with a possible total of 300 points.
Contestants are observed and scored during the
entire contest for safe practices and sportsmanlike
conduct.
4. Warm up procedure -- one end (five arrows)
from each of the three positions before contest
begins.
5. Time limit per end -- 2 1/2 minutes.
6. Participants may enter Bare Bow, or Freestyle or
Traditional.
Scoring
Safety & Sportsmanship. . . . . . . . . . 100 Points
Marksmanship Scores . . . . . . . . . . . 300 Points
TOTAL . . . . . . . . . . . . . . . 400 Points
Mini-Meal
Each county may enter as many blue ribbon partici-
pants from the county contest as the judge qualifies.
511 602 012 Intermediate Food Preparation
511 602 013 Senior Food Preparation
511 602 022 Intermediate Food Preservation
511 502 023 Senior Food Preservation
ARCHERY SAFETY/MARKSMANSHIP
CLASSES
461 700 001 Bare Bow, Junior
461 700 002 Bare Bow, Intermediate
461 700 003 Bare Bow, Senior
Junior Cookie Baking
511 602 001 1st year
511 602 002 2nd year
511 602 003 3rd year
461 700 011 Freestyle, Junior
461 700 012 Freestyle, Intermediate
461 700 013 Freestyle, Senior
Knitting Skills
Contestants furnish their own needles, yarn and other
needed equipment. Basis of judging is on knitting
habits, skill and quality of finished sample.
360 700 001
Phase 1
360 700 002
Phase 2
360 700 003
Phase 3
360 700 004
Phase 4
360 700 005
Phase 5
360 700 006
Phase 6
461 700 021 Traditional, Junior
461 700 022 Traditional, Intermediate
461 700 023 Traditional, Senior
*Rifle & Pistol TBA
TBA Safety/Marksmanship Contest
Rifle & Pistol - TBA, at Dennis & Julie Reynolds’ in
Canyon City (Potluck lunch) Shotgun -
Sunday, August 2, in Seneca
Measuring Contest
Contest is open to junior foods members. Contestants
must show basic measuring skills, i.e., 3 t + 1 T.
Contestants must also
show correct method of measuring flour, water,
brown sugar, salt and shortening.
511 602 000
Junior
Monday, August 8, 12 p.m. - Pavilion
Table Setting Contest
For complete rules and a list of classes please contact
your 4-H leader.
Rules for Shotgun
• Actions must remain open at all times, on and off
the firing line, until it is the contestant’s turn to shoot.
• Guns must remain unloaded at all times, on and off
the firing line, until it is the contestant’s turn to shoot.
• When it is the contestant’s turn to shoot, ONLY ONE
SHELL may be loaded into the gun each turn. When
2016 ★ GRANT COUNTY FAIR ★ PAGE 91