Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (June 19, 1985)
JUNIOR DIVISION 93311 Two ja r» of canned fruit or berries Each jar should contain a different fruit or herry (Tw o jar* of fruit or two jar* ol hem es are perm i**ihle as long as the type* of fruits and berries are different I Include a serving suggestion and o r recipe* using the fruits and or berries 93311 Kruit leather, two flavor* F ive rolled bite sued piece* each about one inch in length 93313 Two jars one jar of tomatoes and one jar of tomato juice IN T E R M E D IA T E D IVISIO N 93311 Two jar* of jam or jelly with pectin Each Jar should contain a different jam or jelly 'T w o jar* of jam or two jar* of jelly are permissible as long as types of jam or jelly are different t 93323 Dried fruit an d o r vegetable, two different types About one half cup each Include a serving suggestion or a recipe using the dried food 'M ay be two dried fruit* an dor vegetables as long as types of fruits and vegetables are different ) 93323 Two jars of canned vegetables Each jar should contain different vegetable Include serving suggestion and or recipe using the vegetables 93324 Two jars of relish or quick pickles Each jar should contain a different relish or pickle (Tw o jars of relish or two ja r* of pickles are permissible as long as types or relish and pickles are different l SE N IO R D IVISIO N 93331 - Two jars of jelly with no pectin added Each jar should contain a different jelly 93332 • Two jars of relish or fermented i brined > pickles Each jar should contain a different relish or pickle (T w o jars of relish or two jars of pickles are permissible as long as types of relish and pickles are different ) 93333 One gift package of five different canned foods 93334 • One hiking meal of five different dried foods Include serving ideas or recipes using the foods 93335 ■ Three pieces of jerky, each at least 1 inch by 3 inches Include serving idea or recipe for using the jerky DIVISION 8 — 4-H FOOD PREPARATION CONTEST P R E M IU M S Blue M Bed - IS. White It CLASS! JUNIO R CONTESTS — Contestants must be enrolled inf oods project, including Outdoor Cooking Classes determined by age as established in 4 H rules at beginning of the 4 II section in this hook County Only All ingredients and supplies, including utensils and cleaning supplies, must be furnished by participant Range, refrigerator and work table furnished — Standard ingredients, com m ercial mixes or homemade mixes may he used — Member may participate in 2 junior contest*, but not all I All contestants must bring two copies of recipe (one for ju dge' on 5 x 8 cards 1 JUNIO R SNACK CONTEST (Open to all 4-H mem bers) Prepare a quick, nutritious snack Mam ingredient may be choice of any four food groups im ilk, 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 (taper To be judged on nutritional value, work habits, and finished product 2 JU N IO R COOKIE B AK IN G Prepare and bake one pan of drop, bar or formed cookies (full recipe may lx- mixed and extra dough taken hom e.) Contestants allowed 40 minutes including It) minutes cleanup time 3 JU N IO R M E ASU R ING Contestant will measure flour, liquid, baking powder, and fat 4 JU N IO R SA LAD OR SANDW ICH 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 palce on 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 IN T E R M E D IA T E A SE N IO R 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 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 referigerator 2 Participants should prepare I 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 (includes plates, table wear, napkin, glasses, tablecloth, placemat or whatever is appropriate I A centerpiece may be included if the participant wishes, but is not required 5 Participants serve samples of the food to the judge land to the public if they wish) Paper plates and plasltic utensils will be provided by the fair IN T E R M E D IA T E D IVISIO N — 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 i Divide total cost of ingredients by number of servings made by recipe Use market prices for ingredients There are no cost restrictions i 3 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 LOT 93412 Salad 93422 Sandwich 93432 Baking powder or soda product 93442 Yeast product 93452 Pastry (must be rolled crust includes meat pies and quiches> 93462 Main dish 93472 Vegetable dish M o rro » ( mint* Fair and Bode*» Prem ium B oo* —T H IR T Y -T H R E E SE N IO R D IVIS IO N Just before they begin setting up, participants must provide the judge with 1 The recipe for the food to be prepared 2 Menus (or three m eal* during a day the food to be prepared might be served, with each food on the menu* identified by food group 3 The item ized cost of ingredients in the food to be prepared and cost per serving (D ivide the total cost of ingredient* by number of servings made by recipe ) Use market price (or all calculations There are no co*t restrictions 93413 Salad 93423 Sandwich 93432 Baking powder or soda p ro d H l 93443 Yeasted product 93453 Pastry (must be rolled crust includes meat pies and quiches) 93463 Mam dish 93473 Vegetable dish SCORING FOR T H E IN T E R M E D IA T E AND SE N IO R DIVISIONS Each ol the three grouping* w ill account for one third of the total score Each participant will visit with the judge after the food is prepared and served 1 Preparation Skill* (measuring, mixing assembling, cooking and baking procedure* 2 Management efficient use of equipment and work space, tasks done in efficient sequence 3 Work habit* cleanliness, neatness, sanitation, safety l CLASS III M INI M E A L CONTEST FOR IN T E M E D IA T E S & SE N IK O R S 4 H members enrolled in Food Preparation Fixxl Preservation, and Outdoor Cookery are eligible to enter Each participant must p re p a re * mam dish and one other food which would either (a ) make an entire meal if served together, or ib ' be (»art of a large meal if other foods were included Ttie meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal, ¡»arty meal, etc Members in Food Preservation must include in their meal at least one product they have preserved Outdoor Cookery participants will prepare their meals outdoor* there are two divisions in the contest intermediate and senior ino teams l 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 conxidercd part of the two hours Participants must provide all ingredients and equipment except range and refrigerator 2 Participants should prepare one recipe one batch, etc of food product as no fixed number of servings is required I The use of alcoholic beverages is not perm itted Possession of such (leverage* by a minor is unlawful > 4 The (oods prepared must bo displayed on a serving platter or tray or in a dish, txiwl, basket, etc Participants must also display one palce setting of the table service which would tie used in serving the meal ( include plates, tableware, napkin, glasses, tablecloth, placemat or whatever is appropriate i Bring card table for displaying meal A centerpiece may be included if the participant wishes but is not required Camping meals may he informal 5 Particpanls will serve samples of ihe lood to the judge and the public Paper plates and plastic utensil* will be provided by the (air Just before they begin setting up. all participants ii u*t provide the judge with 1 Recipes for the foods to tie prepared 2 Itemized cost figures for each food to be prepared and cost per serving (D ivide total cost of ingredients by Ihe numtier of servings made by Ihe recipe i Also, estimate the cost per person of the entire meal if the contest (oods prepared are not the whole meal Use market prices (or calculations There are no cost restrictions 4 A very general outline of the task sequence to be used in preparing Ihe fixids For exam ple I Prepare pizza. 2 Pul pizza in oven. 3 Make salad dressing. 4 Make salad The purpose is to g ive a general idea of tim e management however, no specific tim etable is required with times given > lot LO T 93512 Intermediate Mini Meal ( Foixl Preparation) 9(522 Intermediate Mini Meal 'F ixxl Preservation) 93532 Intermediate Mini Meal lOulikxir Cookery) 935 1 3 Senior Mini Meal < Fixxl Preparation l 93523 Senior Mini Meal (Fixxl Preservation) SCORING Each of the three groupings below will account for one third of the total score Each participant will visit with Ihe judge after Ihe mini meal is p rep ar'd and served 1 Preparation skills 'measuring, mixing assembling. c<x»king. and baking procedures 2 Management (efficient us«’ of equipment and work space, tasks done in efficient sequence i 3 Creativity, originality (choice of fixxls and menu, display , service > Appropriate table setting Nutrition, i knowledge of what fixxls in menu contribute to Ihe diet Cost Accuracy CLASS IV 4 If R AK IN G CONTEST FOR IN T E R M E D IA T E S AND SENIORS I’ l l t M il MS Blue 1 Bril I . While l l Open to Intermediate and Senior 4 II Foods mem tiers Each contestant must use the cake recipe printed below Contestants must prepare cake as assigned time under supervision of judge Pre register to participate Contestants bring all ingredients and supplies needed to prepare cake (Ovens provided i Use ingredients listed for recipe making no substitutions, additions, or deletions No frosting or glaze is to he used on contest cake County contest only ONE EGG C AK E 2 cups cake flour one-third cup shortening ■s1« cups sugar I cup milk 2 'ils p baking powder | tsp vanilla I tsp salt I egg ( ' i cup) Heal oven to 350 im od > Grease and flour two layer pans. 8 x l'> " or a square pun. 9x9x1 V measure flour by dip level pour method or by sifting Blend flour, sugar, baking powder and salt Add shortening, two thirds of milk and v anilla Beal 2 min medium speed on m ixer or MX) vigorous strokes by hand Scrape sides and bottom of Ixiwl constantly Add rest of intik and egg Beat 2 more min . scraping Ixiwl frequently Pour into p an 's) Bake layers about 30 nun . square 30 to 35 min Cool
