THIRTY-FOUR-Morrew County Fair and Rodeo Premium Book
DIVISION 0 4-H FOOD
PREPARATION CONTEST
PREMIUMS . Bine - M M. Red f S.M, White 14.
CLASS I JUNIOR CONTESTS
Contestant 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. County Only
All ingredients and supplies, including utensils and cleaning supplies, must be
furnished by participant. Range, refrigerator and work table furaiiihed.
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 two copies of recipe (one for Judge) on S x 8 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. JUNIOR 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
cleanup time.
S. JUNIOR MEASURING
Contestant will measure flour, liquid, baking powder and fat.
4. JUNIOR SALAD OR SANDWICH
Prepare a salad or sandwich that will be a nutritious main dish luncheon course for
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.
CLASS II INTERMEDIATE & SENIOR FOODS CONTEST
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. Participj" 'j will have one hour for set-up, preparation, and cleanup (excluding
proofing and baking time, if neeJed). 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 the 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.
3. A nesu 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
934S2 Pastry (must be rolled crust includes meat pies and quiches)
93462 Main dish
93472 Vegetable dish
FOOD PREPARATION
PREMIUMS Blue MM. Red $3.N, White 2.M
All foods entered must be made by the exhibitor. Commercial and borne mixes may
be used. Exhibits must be suitable for keeping at the fair without spoilage or
excessive change of appearance. Highly perishable foods are not acceptable.
Members may enter only one class. .
COME!
HAVE FUN AT THE FAIR
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 Yeastd product
93453 Pastry (must be rolled crust includes meat pies and quiches)
93463 Main dish
93473 Vegetable dish
SCORING for the Intermediate and Senior Divisions
Each of the three groupings below will account for one-third 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)
2. Management (efficient use of equipment and work space, task done in efficient
sequence)
3. Work habits (cleanliness, neatness, sanitation, safety)
MINI MEAL CONTEST
MINI-MEAL CONTEST FOR INTERMEDIATES AND SENIORS
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,
party 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 intermedial and senior (no teams)
The following items apply to each division and class:
1. Participants will have two hours for set-up, preparation, and cleanup. (Additional
time needed to get the fire ready for Outdoor Cookery will not be considered part of
the two hours. Participants must provide ail ingredients and equipment except range
and refrigerator.
2. Participants should prepare one recipe, one batch, etc. of 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 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 content are not the whole rn).
3. Itemized cost figures for each food to be prepared and coat per serving (Divide
total cost of ingredients by number of servings made by the 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 art 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 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 one-third of the total score. Each
participant will visit with the Judge after the mini-meal 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)
2. Finished product (appearance, texture, color, flavor, temperature)
8. Creativity, originality (choice of foods and menu, display, service)
Appropriate table setting
Nutrition (knowledge of what foods in menu contribute to the diet)
Cost accuracy