Department I - 4-H
Division V - Foods and Nutrition

​Superintendent: Kristine Shackley (360)259-6183 shackleykris@gmail.com
See Tips for a Successful 4-H Still Life Exhibit

RULES

  1. No limit on entries
  2. First year members may use a prepared mix.
  3. Food exhibits should be on a sturdy disposable white plate and covered with a clear plastic bag.
  4. Include 3" x 5" recipe card and provide an explanation of what was learned in preparation of the baked food. Put exhibitor number on recipe card.
  5. Put completed 4-H entry tag and recipe card under plate. Indicate number of years in 4-H foods on recipe card.
  6. Exhibits will be a minimum of 3 cookies, rolls or muffins, 1/4 cake, 1/4 loaf, or pie in 4 - 8" disposable pie pan. Do not enter foods that require refrigeration.
  7. No two entries may be the same.
  8. One 4-H Still Life Exhibitor Record Form must be filled out for each exhibitor and accompany the exhibits when brought to the fairgrounds. This form can be picked up at the Extension Office upon delivery of exhibit items.
  9. Exhibitmanship in the 4-H Still Life Bldg. is required of all exhibitors

​CLASS 1 - BAKED FOODS

  • Baked Goods
    Points: Blue – 12 Red – 8 White – 4
  • Yeast Breads
    Points: Blue – 18 Red – 12 White – 6

LOT

  1. Cookies and Brownies (bar, drop, roll)
  2. 4" Pies
  3. Biscuits
  4. Quick Bread and Muffins
  5. Cakes
  6. Baked Item-Special Diet (enter appropriate number/amount; may be gluten free, diabetic, vegan, etc.; Include nutritional Information on 3x5 card)
  7. Yeast Bread and Rolls
  8. Any Other

CLASS 2 – CONFECTIONS
Points: Blue – 10 Red – 8 White – 6
(This class for county exhibit only, and not eligible for 4-H State Fair)

LOT

  1. Candy of any kind

CLASS 3 – TABLESETTINGS
Points: Blue – 10 Red - 8 White - 6
(This class for county exhibit only, not eligible for 4-H State Fair)
Limited to 3’x3’ table space; include menu and centerpiece related to setting (Not necessary to use "best" service).

CLASS 4 - RECIPE FILES
Points: Blue – 10 Red – 8 White – 6
(This class for county exhibit only, and not eligible for 4-H State Fair)
All recipes must be self-tested with own comments on back of card. Dividers need to separate categories – dated current year’s recipes must be in front. Six new recipes required, for a total of six for Juniors, 12 for Intermediates and 25 for Seniors.

LOT

  1. Junior
  2. Intermediate
  3. Senior

CLASS 5 – NOTEBOOKS
Points: Blue – 10 Red – 8 White – 6
(This class for county exhibit only, and not eligible for 4-H State Fair)
Dated current work in front. Exhibit shall consist of notebook or folder containing:

LOT

  1. List of key nutrients, best sources, function and RDA, five nutrients for Juniors, ten nutrients for Intermediates, 15 nutrients for Seniors.
  2. Substitutions for common ingredients.
  3. Definition of cooking terms – 20 for Juniors, 30 for Intermediates, 40 for Seniors (i.e. melt, mix, blend, pare, shape, etc.).
  4. Food shopping price comparison of one food.
  5. Evaluation of weight loss diets (three or more).
  6. Other

​CLASS 6 - FOOD CANNING/PRESERVATION

RULES

  1. For members enrolled in food preservation project.
  2. Use the most recent Washington State University Extension publications for food preservation processing times and methods. These publications are available at office http://extension.wsu.edu/foodsafety/. Jams and jellies need not be WSU Extension recipes, but WSU Extension processing recommendations must be followed.
  3. Plastic bags or small glass jars with lids are suggested for dried foods. Please provide 1/4 cup dried food product for exhibit and judging. Label C0804 must be attached to the container and is available at http://pubs.wsu.edu/ Listitems.aspx?Keyword=c0804.
  4. All canned products must be exhibited in standard canning jars, sealed with flat metal lids, with screw band removed.
  5. All canned products must be labeled with C0803, available at http://pubs. wsu.edu/ListItems.aspx?Keyword=c0803. Processing method will be either boiling water bath or pressure canned; packing method will be raw pack or hot pack. On label for tomato products, list amount of citric acid or lemon juice added. Pressure canned foods: indicate if using weighted gauge at 10 lbs. of pressure or dial gauge at 11 lbs. of pressure.
  6. No limit on entries, no two entries may be the same (if two jars of fruit, they must be different kinds of fruit). Recipes must be included with pickles, relishes, salsa, jams, jellies, conserves, and marmalades. State canning reference publication or book used.

Beginning: Points: Blue – 8 Red – 6 White – 4

Intermediate: Points: Blue – 10 Red – 8 White – 6

Advanced: Blue – 12 Red – 10 White – 8

LOT

  1. Dried fruits, vegetables and fruit leather
  2. Canned fruit, jams, jellies and preserves and pickles
  3. Canned vegetables, meats, seafood and poultry

​CLASS 7 - FOOD ACTIVITIES
See Tips for a Successful 4-H Still Life Exhibit
Points: Blue – 25 Red – 20 White – 10
Foods activities must be scheduled with 4-H Office by the Monday prior to fair opening day. Participants are expected to be familiar with 4-H publications regarding food activities, including EM 4733, 4-H Food Activity Guidelines. Worksheet C1099E, "4-H Food Activity Worksheet" (available online only) must be completed in advance and given to the judge before beginning, along with recipe(s) and menu. If members are working as a team, only one worksheet will need to be completed. Club leaders are encouraged to help youth members select an age appropriate food preparation project. 4-H members must have experience preparing their food item prior to coming to fair. *Note: Contestants going over the specified time may have their score lowered. Contestants are required to provide their own cookware, Including, but not limited to, pots, pans, dishes, glassware, flatware, cutting boards, and towels.

Lot A - Food for All Occasions

  1. 4-H members utilizing the "Exploring Foods Around the World" project material should enter this class If a complete meal Is prepared.
  2. Up to 3 hours may be scheduled to complete this activity, whether participating as an Individual or a team.
  3. The maximum cost of food per person Is $10.00. This amount Is not mandatory, but economy Is encouraged. Spices and seasoning Is not Included In the cost limit.
  4. A complete meal for four people (six people If a team Is cooking) must be prepared. Guest may only Include the judge and the contestant’s Immediate family members.
  5. Any remaining food product shall be taken home by the contestant. Bring appropriate containers. 6. Teams will be judged as a team. One team score and ribbon placing will be earned by all members of the team.
  6. Teams will be judged as a team. One team score and ribbon placing will be earned b all members of the team

Lot B - Lunch on the Go

  1. This contest does not permit team competition.
  2. Participant will prepare lunch from beginning to end during the activity. Lunch preparation should demonstrate food and kitchen safety, appropriate preparation skills, and knowledge.
  3. Up to one hour (60 minutes) Is allowed to complete the entire activity. This Includes set up, food preparation, judge’s Interview, and clean up.
  4. Refer to contest rules EM4733E, 4-H Food Activity Guidelines.

Lot C - Quick to Fix Meals

  1. This contest does not permit team competition.
  2. Participants may not enter both this class and "Food for All Occasions".
  3. Participants will prepare a simple meal that demonstrates food and kitchen safety, appropriate preparation skills, and knowledge.
  4. Participants must provide the judge with a written menu of the sample meal, and Identify the food groups represented In the meal.
  5. Up to 2 hours will be allowed to complete the activity. This Includes set up, meal preparation, judge’s Interview, and clean-up.

Lot D - Foods of the Pacific Northwest/Native Foods

  1. This contest does not permit team competition.
  2. Contestants will prepare a dish which features an agricultural product produced In the Pacific Northwest. The judge and contestant will taste the dish.
  3. Contestant must be prepared to discuss the preparation and quality of the food product and the nutritional, historical, and cultural aspects of the agricultural product used In the activity. This discussion may be shared with the public.
  4. Up to three hours will be allowed to complete the entire activity (junior members are limited to 2 hours). This Includes set up, food preparation, judge’s Interview, and clean up.
  5. Any remaining cooked food product will be taken home by the contestant. Bring appropriate containers.

Lot E- My Favorite Foods

  1. 4-H members utilizing the "Exploring Foods Around the World" project material should enter this class If a single Item Is prepared.
  2. Up to 3 hours will be allowed for Intermediates and seniors to complete this activity (Individual or tea) Juniors (individuals only) will be allowed up to 2 hours.

Lot F- Bread Baking

  1. Participant will prepare a yeast or quick bread product.
  2. The judge and contestant will taste the finished product. The appropriate score card will be used to evaluate the product.
  3. Any remaining baked product will be taken home by the contestant. Bring appropriate containers.

Lot G - Food Preservation

  1. Drying (1 hour time limit)
  2. Freezing (1 1/2 hour time limit)
  3. Water Bath Canning (2 hour time limit)

Lot H - Non-judged Cooking/Baking Activity
5-15 participation points depending on difficulty

  1. Beverages 2. Snacks for All Occasions
  2. Brown Bag Lunch 4. Salads
  3. Quick-to-Fix Meals 6. Other