Department 4O - Food Preparation

Department 4O – Food preparation

1. General Rules & Regulations

   1. 4-H/FFA members may not enter the same single exhibit in both a 4-H/FFA class and an open class.

   2. No exhibits will be accepted that require refrigeration.

   3. Exhibit items on a sturdy white disposable plate placed in a zip lock type bag.

   4. Exhibits to large for a zip lock type bag may be covered with plastic wrap.

   5. Cookie definitions:

      1. Bar – Stiff dough spread in flat pan.  Baked, cooled and cut into bars.

      2. Drop – Soft dough dropped from spoon onto cookie sheet.

      3. Rolled – Stiff dough rolled thin and cut into desired shapes.

      4. Refrigerator – Stiff dough shaped into rolls, wrapped, chilled well in refrigerator so that it can be cut into thin slices.

      5. Molded – Stiff dough rolled between hands into balls, logs, crescents, etc.

      6. Pressed – Dough forced through a cookie press/pastry tube into various shapes.

   6. All Champion and Reserve Champion baked goods exhibited will be sold at the 4-H bake/cake auction. 1st and 2nd place will be sold at the baked goods table in the home arts building on entry/judging day and Friday.

   7. No commercial mixes or convenience foods are to be used for classes 4O-1-4 thru 4O-1-16

   8. Cakes

      1. A whole cake makes an exhibit

      2. Exhibit cakes on stiff cardboard 2" larger than cake

      3. 4O-1-17 – Cake made with cake mix – Exhibitor must use box mix as a base, adding fruits, nuts, puddings, chocolate chips, or other ingredients.

   9. Cookies

      1. Exhibit consists of 6 cookies

   10. Candy

       1. Exhibit consists of 6 pieces of candy.

   11. Breads

       1. A whole loaf or 6 rolls, muffins or biscuits make an exhibit.

       2. All exhibits must be placed on a sturdy 9" plate.

       3. Whole loaf wrapped well with see-through wrap.

   12. Pies

       1. Pies should be exhibited in a disposable 9" pie pan and covered well with see-through wrap.

   13. Decorated baked items – Ages 8-18

       1. Decorated items may be made from a mix or from scratch.

       2. No recipe is required for entry.

       3. Following icing recipe required for decorative use.

          8 cups 10X (Confectioners) sugar
          ½ cup water
          1 ½ cups vegetable shortening
          1 ½ teaspoons salt
          1 ½ teaspoons clear (or brown) vanilla
          1 ½ teaspoons clear butter flavor (optional)
          Mix with mixer until blended