THIRTY FOUR-Tfce Heppner Gaiette-Tlmet, Heppner, Oregon, Tfcartday Jane g iwi
DIVISION "8 - 4-1! FOOD PRESERVATION
PREMIUMS Blue-$3.00,Red-$2.00,White-$1.00
All canned foods must be labeled on top or side of the jar. Dried foods should be
exhibited in jars or sturdy plastic bags, with labels securely attached. For more
guidelines, see "Labeling Preserved Foods" (4-H 93313). Members may enter only
one class.
Junior Divison
93311 1 jar of canned fruit or berry. Include a recipe or serving suggestion using the
fruit or berry.
93312 Fruit leather, one flavor, five rolled bite-sized pieces, about one inch in
length.
93313 1 jar of canned tomatoes.
Intermediate Division
93321 1 jar of jam or jelly with pectin.
93322 1 dried fruit or vegetable, about one-half cup of either. Include a recipe or
serving suggestion using the dried food.
93323 1 jar of canned vegetable. Include a recipe or serving suggestion using the
vegetable.
93324 1 jar of relish or quick pickles.
Senior Division
93331 1 jar of jelly with no pectin added.
93332 1 jar of relish or fermented (brined) pickles.
93333 1 gift package of five canned foods. " .
93334 1 hiking meal of five dried foods. Include recipes or suggested serving ideas
using the foods.
93335 3 pieces of jerky, each at least 1 inch by 3 inches. Include a recipe or
suggested serving ideas.
DIVISION 9 -
4-H FOOD PREPARATION CONTESTS
PREMIUMS Blue-S5.nn. Red $3.00. White $2 00
CI ASS I JCMOK CONTESTS (county only )
Contestants must be enrolled in Foods project, including Outdoor Cooking. Classes
determined by age as established in 4-H rules at beginning of the 4-H section in this
book.
All ingredients and supplies, including utensils and cleaning supplies, must be
furnished by participant. Range, refrigerator and work table furnished.
Standard ingredients, commercial mixes or homemade mixes may be used.
MEMBER MAY PARTICIPATE IN 2 JUNIOR CONTESTS. BUT NOT ALL 4
All contestants must bring 2 copies of recipe (one for judge) on 5 x : cards.
1. JUNIOR SNACK CONTEST (open to all 4-H members)
Prepare a quick nutritious snack Main ingredient may be choice of any of the four
food groups (milk. meat, vegetable-fruit, cereal-bread). Display completed snack in,
' or on. appropriate dish, container, tray, etc. Provide judge with a recipe on 5 x 8 card
or paper. To be judged on nutritional value, work habits, and finished product.
2. JR. COOKIE BAKING
Prepare and bake one pan of drop. bar. or formed cookies (full recipe may be mixed
and extra dough taken home. ) Contestants allowed 40 minutes, including 10 minutes
clean up time.
3 JR. MEASURING
Contestant will measure flour, liquid, baking powder and fat.
4. JR. SALAD OR SANDWICH
Prepare a salad or sandwich that will be a nutritious main dish luncheon course for
I one person. Serve on or in appropriate dish or plate and place on a placemat or
similar object suitable for serving. Do not include any other foods or equipment on
mat or table. One hour time allowed, including cleanup.
i
CLASS II INTERMEDIATE AND SENIOR CONTESTS
4-H members enrolled in the Food Preparation project are eligible to enter.
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 for set-up. preparation, and cleanup (excluding
proofing and baking time, if needed). Participants must provide all ingredients
and equipment except range and refrigerator.
2. Participants should prepare 1 recipe, 1 batch, etc. of the food product. No fixed
number of servings is required.
3. The use of alcoholic beverages is not permitted. (Possession of such beverages by a
minor is unlawful. )
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 centerpiece
may be included if the participant wishes, but is not required.
5. Participants serve samples of the food to the judge (and the public, if they wish).
Paper plates and plastic utensils will be provided by the fair.
INTERMEDIATE DIVISION
-Just before they begin setting up. participants must provide the judge with:
1 . The recipe for thf food to be prepared.
2. The itemized cost of ingredients in the food to be prepared and cost per serving
'divide total cost of ingredients by number of servings made by recipe.) Use
market prices for ingredients. There are no cost restrictions.
S. A menu for a meal in which the food to be prepared might be served, with each
food on the menu identified by food group.
93412 Salad
93422 Sandwich
93432 Baking powder or soda product
93442 Yeast product
93452 Pastry (must be rolled crust includes meat pies and quiches)
934fi2 Main dish
93472 - Vegetable dish
SENIOR DIVISION
Just before they begin setting up, participants must provide the judge with:
1. The recipe for the food to be prepared.
2. Menus for three meals during a day the food to be prepared might be served, with
each food on the menus identified by food group.
3. The itemized cost of ingredients in the food to be prepared and cost per serving
divide total cost of ingredients by number of servings made by recipe). Use
market price for all calculations. There are no cost restrictions.
93413 - Salad
93423 Sandwich
93433 Baking powder or soda product
93443 Yeast product . . '
93453 Pastry (must be rolled crust - includes meat pies and quiches)
93463 Main dish
93473 Vegetable dish
SCORING for the Intermediate and Senior Division
Each of the three groupings below will account for 13 of the total score. Each
participant will visit with the judge after the food is prepared and served.
1. Preparation skills (measuring, mixing-assembling, cooking and baking
procedures
Management (efficient use of equipment and work space, tasks done in efficient
sequence )
Work habits (cleanliness, neatness, sanitation, safety)
CLASS III MINI MEAI. XNTEST
4 H members enrolled in Food Preparation. Food Preservation, and Outdoor
Cookery are eligible to enter. Each participant must prepare a main dish and one
other food which would either (a) make an entire meal if served together, or (b) be
part of a larger meal if other foods were included.
The meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal,
parly meal, etc. Members in Food Preservation must include in their meal at least
one food product they have preserved Outdoor Cookery participants will prepare
their meals outdoors.
There are two divisions in the contest intermediate and senior (no teams)
The following items apply lo each division and class:
1. Participants will have two hours for set-up. preparation, and clean up. (Ad
ditional time needed to get the fire ready for Outdoor Cookery will not be
considered part of the two hours. Participants must provide all Ingredients and
equipment except range and refrigerator.
2. Participants should prepare I recipe. 1 batch, etc. of food product No fixed
number os servings is required.
3. The use of alcoholic beverages is not permitted ( Possession of such beverages by a
minor is unlawful. I
4 The foods 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 meal (include plates, tableware, napkin,
glasses, tablecloth, placemat. or whatever is appropriate.) Bring card table for
displaying meal. A centerpiece may be included if the participant wishes, but is not
required. Camping meals may be informal.
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.
Just before they begin setting up. all participants must provide the judge with:
1. Recipes for the foods to be prepared
2. A menu for the meal to be prepared (or for the meal in which the foods would be
served if the foods prepared in the contest are not the whole meal).
3. Itemized cost figures for each food to be prepared and cost per serving (divide total
cost of ingredients by number of servings made by recipe). Also, estimate the
cost per person of the entire meal if the contest foods prepared are not the whole
meal. Use market prices for all calculations. There are no cost restrictions.
4 A very general outline of the task sequence to be used in preparing the foods. For
example.
1 Prepare pizza
2. Put pizza in oven
3. Make salad dressing
4. Make salad
(The purpose is to give a general idea of time management ; however no specific
time is required with times given.)
93512 Intermediate Mini-Meal (Food Preparation)
93522 Intermediate Mini-Meal (Food Preservation)
93532 Intermediate Mini-Meal (Outdoor Cookery)
93513 Senior Mini-Meal (Food Preparation)
93523 Senior Mini-Meal (Food Preservation)
93533 Senior Mini-Meal (Outdoor Cookery)
SCORING
Each of the three groupings below will account for 1-3 of the total score. Each
participant will visit with judge after the mini-meal is prepared ar.d served.
1. Preparation skills (measuring, mixing-assembling, cooking, and baking
procedures )