Superintendent: Kristine Shackley (360)259-6183 firstname.lastname@example.orgSee Tips for a Successful 4-H Still Life Exhibit
CLASS 1 - BAKED FOODS
CLASS 2 – CONFECTIONSPoints: Blue – 10 Red – 8 White – 6(This class for county exhibit only, and not eligible for 4-H State Fair)
CLASS 3 – TABLESETTINGSPoints: 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 FILESPoints: 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.
CLASS 5 – NOTEBOOKSPoints: 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:
CLASS 6 - FOOD CANNING/PRESERVATION
Beginning: Points: Blue – 8 Red – 6 White – 4
Intermediate: Points: Blue – 10 Red – 8 White – 6
Advanced: Blue – 12 Red – 10 White – 8
CLASS 7 - FOOD ACTIVITIESSee Tips for a Successful 4-H Still Life ExhibitPoints: Blue – 25 Red – 20 White – 10Foods 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
Lot B - Lunch on the Go
Lot C - Quick to Fix Meals
Lot D - Foods of the Pacific Northwest/Native Foods
Lot E- My Favorite Foods
Lot F- Bread Baking
Lot G - Food Preservation
Lot H - Non-judged Cooking/Baking Activity5-15 participation points depending on difficulty