Clackamas County 4-H Foods & Nutrition Projects

Leader’s Guide to

Foods & Nutrition Contests

4-H Food & More Day & County FairUpdated for 2020

200 Warner Milne Road Oregon City OR 97045

503-655-8635http://extension.oregonstate.edu/clackamas

Mondays – Fridays 8:00 am to 4:30 pm

Table of Contents

3. Answers to Frequently Asked Questions

4 Important Dates

5 How to Use the Contest and Activity Quick Reference Chart

6. Contest and Activity Quick Reference Chart

7 What Contests and Activities Can I Enter?

8 Cloverbuds Activities

9-10 4-H Food Preparation Contest “Foods of the Pacific Northwest”

11 Great American Cookie or Muffin Contest

12 Food For Fun Contest

13 Monster Cookie Contest

14 Cupcake Wars (Team) Contest

15 Junior, Intermediate, & Senior Celebrate Our World Food Preparation Contest

Supplemental Food Contest Information

16 Judges Helpful Suggestions

17 Tips for Successful 4-H Food Contests

18 Food Contest Checklist

19 Leaders/Parents/Members Checklist for a Stress Free Contest

20 Cookie Information & Tips

21 Cookie Troubleshooting

revised 3/2020 jw

Answers to Frequently Asked Questions

4-H Foods & More Day (TBA) : All foods project and Cloverbuds members can participate in this event. One day of this event includes information about contests and county-only food contests open to food project members.

Five county-only contests will take place at this event: 1. Great American Cookie or Muffin Contest 2. Food For Fun 3. Smoothie Contest 4. Measuring Contest 5. Cupcake Wars

It is important to note that in order to participate in contests, the member must be currently enrolled in the Foods & Nutrition project or the Food Preservation project.

County Fair: The only county-only contests offered only at County Fair is Monster Cookie. All other contests (Food Preparation, Mini Meal, Table Setting, and Quick Meal Challenge) are eligible for State Fair for Intermediates and Seniors.

Remember, youth must be enrolled in a foods & nutrition or food preservation project by January 10th in order to enter a contest. Please make sure that you enroll your members. For county fair participation, all members must be enrolled by January 10.

Phases and Contest Choice: The contest type and recipes used should reflect the member’s Phase and experience. For example, if the member is not yet entering yeast breads in static exhibit classes, they should not be making yeast breads in foods contests. Review the project material for ideas or check the Phase level highlights in Section 3 of this guide.

Copies: Leaders are responsible for copying all materials members need for contests. Members may be charged for copies or they may download forms from the Clackamas County or State 4-H websites. Remind participants to bring two copies of the appropriate Information Form (one for the judges and one for the participant) and 6 copies of the recipe (½ page photocopies are recommended).

Foods and Nutrition Judging Contests: Practice for the Foods and Nutrition Judging Contest will be held at Spring Fest. This is an excellent opportunity to learn about the contests, and practice for the event held during County Fair. The actual contest will be held in the 4-H Exhibit Hall at the Clackamas County Fair. This is a county-only contest.

Cloverbuds members (5-8 year olds) are enrolled only in the “Cloverbuds” project but may participate in Spring Break Day Camp activities, County Fair, and other 4-H events as appropriate in non-competitive activities.

Recognition and awards: Recognition will be provided by the HEARTH (Home Economics, Expressive Arts, and Horticulture) committee for all those that participate in the Spring Fest and County contests, as well as the Cloverbuds activities. Awards and recognition including ribbons and premiums for fair contests at County Fair are provided by the Clackamas County Fair Board. In addition, HEARTH fundraising, Bob’s Red Mill, and various sponsors provide special awards for County Fair.

Important Dates 2020

January 10 4-H Re-enrollment Fair Eligibility Deadline

April 1 4-H New Member Fair Eligibility Enrollment Deadline

TBA 4-H Foods & More (Event) - Pre-Fair Contests (Smoothie, Great American

Cookie/Muffin, Food for Fun, and Cupcake Wars) and FCS Quiz Bowl & Skill-a-thon fun! Held at Clackamas County Fairgrounds – 4-H Exhibit Hall

May 19 All Leaders Meeting

7:00 pm – 8:30 pm at Clackamas County Fairgrounds – Main Pavilion All leaders must attend this meeting. Leaders will receive the needed information and registration materials needed to prepare and register their members for County Fair.

June 19 Registrations Due for County Fair

August 17 Clackamas County Fair Foods Exhibit Judging Day All judging of food exhibits are done this day.

August 18-21 Clackamas County Fair food contests will be held

Members will be notified by mail or phone of their scheduled contests times no later than the week before fair.

How to Use the Food Contest and Activity Quick Reference Chart and Complete the Information Forms

The following pages provide charts helping members determine which forms are needed for each kind of contest and which contests they can enter. Most contests require the member to complete an Information Form, and they may also need to bring other planning tools or presentation elements. Instructions:

1. Once you decide which contest(s) you are doing for Big FUN Food Day and/or County Fair

you will need to refer to the Chart on the next page. You will also need to refer to the rules for each contest you plan to do in Section 2. The Chart simply summarizes and clarifies what is needed for each contest.

The way the Chart and Information Forms work together is like this:

Look at the fourth column of the chart to see if an Information Form is required. Fill out the top portion of the appropriate Information Form with the information requested. You will need a separate Information Form for each contest

Menu needed – if a menu is needed for your contest, complete it in the appropriate section of your Information Form. Note that there are different requirements for the age groups.

Place setting – all contests except Monster Cookie and the Great American Cookie and Muffin Contest require a place setting. You can draw your planned setting on the back of the Information Form if you wish.

Cost estimate – if your contest requires a cost estimate, the cost of ingredients is recorded on the Information Form. An example of how to calculate cost is in Section 4 of the “Leader’s Guide to Foods & Nutrition Contests” binder.

Task outline – if your contest asks for a “Task Sequence,” that is recorded on the Information Form.

Poster – posters are judged as part of your score and should be about 22” X 30” 2. You will need TWO copies of your completed Information Form. Give one copy to the

Clerk or Judge before you begin the contest. Keep one copy for your use during the contest. You will also need 6 copies of the recipe (1/2 page photocopies are fine).

If you have questions please contact the Extension office or County Fair Food Preparation Superintendent listed in your Clackamas County Fair Exhibitor’s Handbook.

Food Contest and Activity Quick Reference Chart

Revised 3/2020 jw

See Section 2 or County Fair Exhibitor’s Handbook for further explanation of each contest

Food Contest

Available At

Level *Length of

Time (Maximum)

Info Form (2 copies)

Menu Place

Setting Cost Est.

Task Outlin

e ^Poster

State Fair

Great American Cookie or

Muffin

4-H Foods & More

Day

Cloverbud Junior

Intermediate Senior

n/a n/a n/a n/a

6 copies of recipe (all

ages)

n/a n/a n/a n/a

No No No No

No No No No

No No No No

No No No No

No No No No

Smoothie Contest

4-H Foods & More

Day

Cloverbud Junior

Intermediate Senior

1 hour 1 hour 1 hour 1 hour

FCIS FCIS FCIS FCIS

n/a 1 meal 1 meal 1 meal

Yes Yes Yes Yes

No No Yes Yes

No Yes Yes Yes

Yes Yes Yes Yes

No No No No

Measuring Contest

4-H Foods & More

Day

Cloverbud Junior

n/a n/a

n/a n/a

n/a n/a

No No

No No

No No

No No

No No

Food For Fun

4-H Foods & More

Day

Cloverbud Junior

Intermediate Senior

n/a n/a n/a n/a

n/a JIF p. 1 only JIF p. 1 only JIF p. 1 only

1 meal 1 meal 1 meal 1 meal

Yes Yes Yes Yes

No No No No

No No No No

No No No No

No No No No

Cupcake Wars

4-H Foods & More

Day

Intermediate Senior

2 hours 2 hours

JIF JIF

No No

Yes Yes

No No

No No

No No

No No

Grain Product

County Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

JIF JIF JIF

No 1 meal 3 meals

Yes Yes Yes

No Yes Yes

No No No

Yes Yes Yes

No Yes Yes

Salad County

Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

JIF JIF JIF

No 1 meal 3 meals

Yes Yes Yes

No Yes Yes

No No No

Yes Yes Yes

No Yes Yes

Dairy Food

Product

County Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

JIF JIF JIF

No 1 meal 3 meals

Yes Yes Yes

No Yes Yes

No No No

Yes Yes Yes

No Yes Yes

Fruit or Vegetable

Dish

County Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

JIF JIF JIF

No 1 meal 3 meals

Yes Yes Yes

No Yes Yes

No No No

Yes Yes Yes

No Yes Yes

Yeast Product

County Fair

Intermediate Senior

1 hour 1 hour

JIF JIF

1 meal 3 meals

Yes Yes

Yes Yes

No No

Yes Yes

Yes Yes

Main Dish County

Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

JIF JIF JIF

No 1 meal 3 meals

Yes Yes Yes

No Yes Yes

No No No

Yes Yes Yes

No Yes Yes

Sandwich County

Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

JIF JIF JIF

No 1 meal 3 meals

Yes Yes Yes

No Yes Yes

No No No

Yes Yes Yes

No Yes Yes

Mini-Meal County

Fair

Junior Junior Team Intermediate

Int. Team Senior

Senior Team

1½ hours 1½ hours 2 hours 2 hours 2 hours 2 hours

MMJIF MMJIF MMJIF MMJIF MMJIF MMJIF

1 meal 1 meal 1 meal 1 meal 1 meal 1 meal

Yes Yes

Yes Yes Yes Yes

No No Yes Yes Yes Yes

Yes Yes Yes Yes Yes Yes

Yes Yes Yes Yes Yes Yes

No No Yes Yes Yes Yes

Quick Meal

Challenge

County Fair

Junior Intermediate

Senior

1 hour 1 hour 1 hour

MMJIF MMJIF MMJIF

1 meal 1 meal 1 meal

Yes Yes Yes

No Yes Yes

Yes Yes Yes

Yes Yes Yes

No Yes Yes

Monster Cookie

County Fair

Junior Intermediate

Senior

30 min. 30 min. 30 min.

JIF page 1 only

(all ages)

No No No

No No No

No No No

No No No

No No No

No No No

JIF = Judge’s Information Form MMJIF = Mini-Meal Judge’s Information Form FCIS = Food Challenge Information Sheet

* = The length of time in Food Preparation Contests INCLUDES baking time. Yeast Products are allowed additional time for proofing. The length of time for Quick Meal Challenge INCLUDES proofing and baking time (15 minutes for set up, 30 minutes for preparation and cooking, and 15 minutes to clean up after the judging interview).

^ = 24” X 30” Posters ARE judged as part of your score. They share the recipes with the audience.

Revised 3/2020 jw

What Contests and Activities can I enter?

4-H Food & More Day (TBA)

Cloverbuds may participate in one or more Activities:

Measuring Skills Activity Great American Cookie or Muffin Smoothie Making Activity Food For Fun

Juniors may enter: One of these: And/or: Measuring Skills Contest Great American Cookie or Muffin Smoothie Contest Food For Fun

Intermediates and Seniors may enter:

Up to two of these: And/or: Food For Fun Great American Cookie or Muffin contest Smoothie Contest Cupcake Wars (team)

Clackamas County Fair Juniors may enter:

One of these: And/or any of these:

Foods of the Pacific Northwest – Grain Product Monster Cookie

Foods of the Pacific Northwest – Salad Quick Meal Challenge Foods of the Pacific Northwest – Dairy Food Product Table Setting

Foods of the Pacific Northwest – Fruit or Vegetable Dish Mini-Meal (One contest, Foods of the Pacific Northwest – Main Dish team OR individual)

Foods of the Pacific Northwest – Sandwich Celebrate Our World: Mexico

Intermediates and Seniors may enter: Up to two of these (only one may qualify for State Fair): And/or any of these:

Foods of the Pacific Northwest – Grain Product Monster Cookie Foods of the Pacific Northwest – Salad Quick Meal Challenge

Foods of the Pacific Northwest – Dairy Food Product Table Setting Foods of the Pacific Northwest – Fruit or Vegetable Dish Mini-Meal (One contest,

Foods of the Pacific Northwest – Main Dish team OR individual)

Foods of the Pacific Northwest – Sandwich

Foods of the Pacific Northwest – Yeast Product

Celebrate Our World: Mexico

CLOVERBUDS ACTIVITIES

Revised 3/2020 jw

Cloverbuds 4-H members (ages 5-8* years old) do not participate in competitive activities. Members may start competing in after age nine* (*age on September 1 of the enrollment year)

Activities at 4-H & More Day (TBA) ONLY – Non-Competitive Activities Great American Cookie or Muffin Contest Food For Fun Measuring Contest Smoothie Contest

FOR ALL ACTIVITIES: Pre-registration is required.

The friendly helper will lead a discussion and help each member share information about their display. Clubs are encouraged to bring all Cloverbuds members at one time for a group experience. An appropriate token of participation will be given to each member.

Guidelines for Great American Cookie or Muffin for Cloverbuds:

1. Select a cookie or muffin recipe to bake at home and then bring it to 4-H & More Day. You may make any kind of cookie or muffin.

2. Bring a plate of four of your best cookies or muffins to share with the friendly helper.

3. Please bring an additional 12 cookies or 6 muffins to share with others.

4. Please bring 6 copies of your recipe. ½ page photocopies are okay.

Guidelines for Food For Fun Cloverbuds:

1. Select a theme (i.e., birthday party, Mother’s Day, picnic, anything that stretches the imagination and promotes the positive image of 4-H.)

2. Plan the menu for the event or meal. List other food and/or beverage items that will be included in the event or meal. Write this on a piece of paper or note card.

NOTE: Parents or leaders may write or assist the member in writing the menu if the member is too young to write. Use of a computer is encouraged if desired.

3. The member will prepare one food item from the menu at home and bring it to the 4-H & More Day.

4. Set up the food, theme items, utensils and menu on a table provided. Plan how you will serve your food. Paper plates and plastic ware will be provided for others to sample your food.

5. Serve a sample to your friendly helper.

Guidelines for Measuring Contest for Cloverbuds:

1. A variety of wet and dry ingredients, measuring cups, measuring spoons, spatulas, and other tools will be provided.

2. Youth will be asked to demonstrate the proper tools and techniques for measuring three to five ingredients in front of a friendly helper.

Guidelines for Smoothie Activity for Cloverbuds:

1. Select a smoothie recipe. You can be creative!

2. You’ll have 30 minutes to prepare a smoothie, clean your work space, and serve the judge.

3. Bring all your ingredients and equipment you need – blenders will be provided.

4. Judging is based on efficiency in the kitchen, food and kitchen safety, creativity, nutrition, presentation, and taste.

Foods of the Pacific Northwest Contest Descriptions

Grain Product The participant must prepare a product without a commercial mix such as quick breads, snacks (using granola, popcorn or cereals, etc.) pasta, salads, etc. Check in your recipe book for grain products. Use at least 2 foods representative of the Pacific Northwest.

Salad Each participant will prepare a salad using at least 2 foods representative of the Pacific Northwest.

Dairy foods Product Each contestant will prepare a product where at least one of the main ingredients is a dairy product and using at least 2 foods representative of the Pacific Northwest.

Fruit or Vegetable Dish The participant will prepare a fruit or vegetable dish using at least 2 foods representative of the Pacific Northwest. The dish may be either hot or cold.

Yeast Product The participant must prepare a product without commercial mix that uses yeast as the primary leavening agent. Use at least 2 foods representative of the Pacific Northwest. The proofing (rising time) is not considered part of the contest time, if the member leaves the kitchen. The baking time is part of the time allowed. Be sure to tell the judge when proofing time begins and ends.

Main Dish – (Includes red meat, poultry, seafood or protein alternative.) The participant will prepare a main dish where the primary ingredients are meat or meat substitute using at least 2 foods representative of the Pacific Northwest.

Sandwich The participant will prepare a sandwich, either hot or cold, using at least 2 foods representative of the Pacific Northwest. FOR ALL CONTESTS ABOVE:

1. VEGETABLES AND FRUITS MUST BE WASHED AND CUT AT THE CONTEST.

2. ONLY INTERMEDIATES AND SENIORS ARE ELIGIBLE FOR STATE FAIR.

Junior, Intermediate & Senior Food Contests

Foods of the Pacific Northwest Food Preparation Rules County and State

Participants must be enrolled in the Foods and Nutrition project. Each participant must prepare one food product. Judging criteria are outlined in the 4-H Food and Nutrition Contest Score Sheet. 1. Participants will have one hour for set-up, preparation, and cleanup. Participants must provide all

ingredients and equipment except range, microwave oven, and refrigerator. 2. Participants should prepare one recipe, one batch, etc., of the food product using at least two

ingredients representative of the Pacific Northwest. Participants should select a food product that can be prepared within the time limit. Only yeast products which require proofing will be allowed extra time (with the member out of the kitchen). Participants should not prepare the same recipe more than one year.

3. The use of alcoholic beverages that would be unlawful for a minor to purchase or possess is not

permitted. 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 table space will be available for each display. A centerpiece may be included if the participant wishes, but is not required.

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. 6. All participants must provide the clerk or judge with two copies of a Judge’s Information Form,

available from the Leader’s Guide or Extension office. The judge will also ask questions regarding the Pacific Northwest food used, i.e., nutritive value, region produced, or season when most plentiful. It is recommended that participants also make a copy of this form for their own use.

7. Participants should bring 6 copies of the recipe for the public (½ page photocopies are fine). 8. All participants must provide a poster (approximately 22” x 30”) of the recipe to display in the

preparation area. 9. Participants are expected to leave the kitchen clean, (including the sink drains). This will be part of

the judge’s evaluation.

Great American Cookie or Muffin Contest Offered only at 4-H Food & More Day

Participants must be enrolled in the Foods and Nutrition project area or an enrolled Cloverbuds member. Cloverbuds will receive participation awards and will not be scored. 1. Select a cookie (Bar, Drop, No Bake, Rolled, Filled or Shaped) or muffin* recipe to bake at home

and then bring it to Big FUN Food Day. (* = A quick bread using a muffin method of mixing. Muffin method of mixing generally means that the fat is in a liquid form and all liquids are added to the dry ingredients with a minimum amount of stirring.)

2. Bring a plate of four of your best cookies or muffins to be judged. 3. Please bring an additional 12 cookies or 6 muffins to share with others. 4. Please bring 6 copies of your recipe. Half page photocopies are fine. 5. See Resource Section for cookie information and tips.

Scoring:

Cookie Contest Criteria External Features: 33 points Size: uniform for 4 cookies Golden brown color Uniform shape

Crisp/tender crust Breaks easily Internal Features: 34 points Crumb breaks easily Tender crumb No streaks or layers Moist (not dry or soggy) Color – even throughout Flavor Characteristics: 33 points Pleasant taste

No off-flavors Pleasing aroma Recipe provided?

Muffin Contest Criteria Shape 25 points Uniform Rounded top Crust 25 points Thin Tender Crisp Even brown Texture 25 points Moist Tender Even grain Flavor 25 points

Pleasing taste

Recipe provided?

Food For Fun Contest 4-H Food & More Day

County-only

Participants may be all ages, including Cloverbuds. Participants must be enrolled in the Foods and Nutrition or Cloverbuds projects. Cloverbuds will receive participation awards and will not be scored. 1. Select a theme (i.e., birthday party, Mother’s Day, picnic, anything that stretches the

imagination and promotes the positive image of 4-H.) Members must have a theme and display it through the food item prepared and the table setting. The judge will be looking for creative themes and create, fun food items.

2. This contest is to show participant’s creative skills when it comes to preparing and serving

food. One item from the menu is prepared at home and brought to the contest.

3. The objective is to coordinate an attractive table setting; plan a meal with a variety of color, textures, flavors, and temperatures, and to creatively yet appropriately serve the menu item selected.

4. Set up the food, theme items, utensils and menu on a table provided. Plan how you will

serve your food. Paper plates and plastic ware will be provided for others to sample your food.

Scoring:

Participant’s Knowledge of Food and Nutrition 20 points Quality of Food Exhibited (How well prepared) 30 points Total Exhibit – Attractive and Appropriate to theme 50 points (table setting, centerpiece, etc.)

Monster Cookie Contest Clackamas County Fair only

Participants must be enrolled in the Foods and Nutrition project. 1. Participant will mix the cookie dough at home and bring it ready to be baked.

2. Bring 6 copies of the recipe with the baking temperature and baking time.

3. Bring your own cookie sheet. Cooling rack will be provided.

4. Participant will have 30 minutes to prepare, bake and serve the cookie to the judge.

5. Cookie should measure a minimum of 6” in diameter, but may be as large as the cookie sheet will allow. However, remember the goal is to create a large cookie, not a bar cookie. Also remember, the larger the cookie the longer the bake time. An under-done cookie is not acceptable.

6. Cookie will be judged by the same quality standards as cookies entered in the exhibit classes.

7. See resource section for cookie information and tips.

Scoring:

Preparation Skills: 10 points

Assembling/Shaping

Cooking & baking procedures

Cleanliness/Sanitation

Safety

Creativity

External Features: 20 points

Size: 6 inches or more

Golden brown color

Uniform shape

Crisp/tender crust

Breaks easily

Internal Features: 50 points

Baked through

Crumb breaks easily

Tender crumb

No streaks or layers

Moist (not dry or soggy)

Color - even throughout

Flavor Characteristics: 20

points

Pleasant taste

No off-flavors

Pleasing aroma

Recipe provided?

Clackamas County 4‐H Cupcake Wars Contest Rules 1. Each team will consist of only 2 chefs. Teams will compete against other teams of the same level.

If a team has two different level members, the team compete under the higher level. Example; team consists of a junior and a senior, the team would compete as a senior team. This contest is NOT open to Cloverbuds.

2. Cell phones are not allowed to be used. Use of cell phones will be terms for disqualification.

3. There will be two rounds to the contest.

4. Teams will have 1 hour for completion of each cupcake design. Designs must meet the theme

requirements as announced in December. The team will work together for the duration of the

event and will have one chef and an assistant who will then swap at the start of the second

theme design.

5. Materials provided by the HEARTH Committee for each team are:

One workstation with access to electrical outlets, oven and a sink.

Two 6‐count cupcake baking pans

6. Teams MUST bring all supplies needed for the 2-cupcake rounds. The only supplies provided are

listed above. Teams should plan on bringing ALL baking ingredients and equipment they will need,

including plates, trays, or a creative item to present your cupcakes to the judge.

7. A few other items to consider bringing:

Trash bags for your station

Cleaning supplies for washing counters and dishes when completed.

Timer for your baking (cell phones are not permitted)

Apron and oven mitts

8. Teams are to make their cupcakes and icing from scratch recipes. If decorative items (e.g. elaborate fondant flowers, chocolate work that requires specialized equipment, etc.) are made in advance, teams are to bring photo documentation of the items they made in advance to the judge during their contest.

9. Participants must bring a set of utensils, bowls, and other equipment for each of the 2-cupcake rounds OR participants can dish soap to wash equipment between baking rounds. If teams violate the rule, they will be disqualified.

10. Open heat sources (e.g. hot plates, torches, butane burners, etc.) are NOT allowed. Equipment with open flames are not allowed, in accordance with the Fire Marshall.

11. One microwave will be available for all teams to use. If you intend to use the microwave, please bring microwave‐safe dishes to use.

12. Teams are allowed to bring tablecloths and table displays. Table displays should fit on a 4'x4' card table.

13. During the competition, participants are NOT allowed to receive help from family, friends, and the general public. Non‐competitors are spectators and CANNOT participate or provide assistance, which includes but are not limited to: coaching, providing additional supplies/equipment, and washing participants’ equipment. Any violations will result in the team’s disqualification.

14. Youth will be required to follow the Code of Conduct at all times and demonstrate positive behavior.

15. Judging -

25% Teamwork

25 % Food Safety 25% Creativity

25% Presentation

Junior, Intermediate & Senior Food Contests Celebrate Our World Food Preparation Contest

Country for 2020 - Uganda

Participants must be enrolled in the Foods and Nutrition project. Each participant must

prepare one food product. Judging criteria are outlined in the 4-H Food and Nutrition Contest

Score Sheet (40-457)

1. Participants will have one hour (start to finish) for set-up, preparation, and cleanup.

Participants must provide all ingredients and equipment except range, microwave oven, and

refrigerator.

2. Participants should prepare one recipe, one batch, etc., of the food product focusing on the

country or region of celebration. Participants should select a food product that can be

prepared within the time limit. For food safety finished dishes prepared at home may not be

brought and served at fair. Only yeast products which require proofing will be allowed extra

time. Proofing time is done with members out of the kitchen.

3. The use of alcoholic beverages that would be unlawful for a minor to purchase or possess is

not permitted.

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 card table will be available for each display. A centerpiece may

be included if the participant wishes, but is not required.

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.

6. All participants must provide the judge with a “Judges Information Form,” available from the

county Extension Office or at, http://oregon.4h.oregonstate.edu/node/1859 The judge will

ask questions regarding the food and the country or region of focus.

7. All participants must provide a simple poster (approximately 24” x 30”) of the recipe to

display in the preparation area. Posters will not be returned. Please include 4-H member’s

name, county and contest name on the poster.

8. Participants are expected to leave the kitchen clean. This will be part of the judge’s

evaluation.

Judges Helpful Suggestions

Helpful suggestions are given to the 4-H member in order that they may learn to improve on their projects. These suggestions should be made in a positive manner.

Example: (NOT) You forgot to disinfect your counters. (INSTEAD) During your next contest it would be a good idea to disinfect your counters before you start cooking. (OR) One Suggestion is to disinfect your counters first.

Areas to look for when making helpful suggestions

Correct measuring Cleaning up properly Sanitation

Creativity/Originality Good organization a. disinfecting

a. choice of foods Finished product b. hand washing

b. choice of menu a. appearance/presentation c. garbage bag

c. presentation b. texture Serving

d. poster c. color a. food temperature

Safety d. flavor b. correct serving size

a. food e. temperature c. water for the judge

b. utensils Nutrition d. take off apron

c. appliances a. Food groups (Jr.) e. smile

Table setting b. Vitamins (Int. & Sr.) Centerpieces

a. accurate c. Vitamin use in body (Int. & Sr.) a. prefer homemade

b. complete for menu served d. Foods raised in NW b. follow theme

e. Balanced menu c. can use food theme

The rule of thumb is three positive comments for every helpful suggestion. Our goal is to encourage the 4-Her while teaching them. Here are a few questions that you might want to look over. Please do not limit yourself to these categories. Juniors should know the MyPlate food groups and in which group their particular food would fit. They should also be able to tell you what a serving size is. Asking a personal question such as, “How does your family like this recipe?” will sometimes put the member more at ease. Intermediates should know MyPlate and the nutrients in their foods. You may also ask them what a specific serving size is for a particular food group. It’s also good to ask them which of their ingredients are raised in the Pacific Northwest. Seniors should know all of the above information and also know how the body uses each of the vitamins. Note: Older members are always looking for ways to improve, so try to give them more helpful suggestions. They will really appreciate this. Hint: If you don’t know the answer to a specific question, suggest to the member that they should look up the information before their next contest. Have fun with the kids. Most of the young ones will be a little afraid. It’s okay to acknowledge this, “This can be pretty scary, can’t it? But it’s a lot of fun too!”

Tips for Successful 4-H Food Contests

The box of equipment and ingredients should be on the counter only to empty it.

Wipe off counter area before starting contest

Use tray or cookie sheet for utensils and ingredients. You may want to bring a tray for dirty utensils.

Use smaller containers to hold flour, sugar, etc. Containers should be large enough to measure over or scoop out of.

Use a glass measuring cup for liquids, metal or plastic measuring cups for dry ingredients.

Use a larger spoon to dip flour and spatula (straight edge) to level off in the measuring cup.

Remember apron and potholders.

A bag for garbage, taped to the counter, is handy.

Use a cutting board (do not cut on the counter top). Always peel away from you and do not hold food in your hand to cut.

Wash equipment before putting back in box. Clean up work area for the next contestant.

Bring your own timer, if possible. OFTEN the range timers are not functioning well.

Wash hands before starting the contest.

If you have questions, ask the clerk or the judge.

Check oven racks before turning on the oven. Make sure oven temperature is up to the correct setting before putting in product.

Baking powder products begin working when liquid is added.

When putting products in the oven, try not to leave door open long so as to cool the temperature down.

Prepare pans before starting product.

Turn in required paper work to the judge including the recipes used before you begin your contest. Retain copy of recipes for your own use.

Crack egg with a knife into a cup or bowl before adding to the mixture. Your egg could be spoiled, so bring an extra egg.

Measure salt, vanilla, etc. over a cup – not over mixture in the bowl.

Sift flour on a piece of waxed paper.

Use rubber spatula to get ingredients out of bowl.

Drain lettuce and pat lightly before putting in salad or on salad plate.

When using the refrigerator, put your name on container.

If member is doing two contests, it is good to have separate boxes for each. Since this requires some duplicated equipment, try to borrow extras needed. Kitchens do not have equipment.

When cooking, keep baking soda handy to extinguish fires.

Food Contest Checklist

Use this list to help you remember to pack all the equipment and ingredients you will need for each contest.

Measuring cups

Mixing equipment (spoons)

Measuring spoons

Cutting board

Knife, sharp

Knife, tableware

Can for grease

Spatula

Washcloth, dishtowel,

Dish soap

Bleach solution for counters (spray)

Small paper bag & tape (for garbage)

Trays

Pot holders

Apron

Cooling racks

Baking pans

Bowl, cups

Wax paper/parchment

Paper towels

Pastry brush

Flour sifter

Vegetable peeler & brush

Timer

Table setting

Recipe

Appropriate Information Forms, completed (3 copies)

_____________________________________

Other Special Equipment:

Cooler for all cold foods

wagon to wheel boxes from car to

kitchen

small appliances (electric fry pan,

blender, etc.)

Ingredients:

Checklist for a Stress Free Contest For Members, Leaders, and Parents

Done Date Activity Responsibility

Present contest opportunities to your members

Leader

Select contests to enter Member with Leader & Parents

Make sure Registration Sheets are submitted on time Leader

Give copy of rules to parents

Leader

Select recipes for contests that use Pacific Northwest ingredients

Member with Parents

Make recipes at home and start lists of items to bring to contest

Members

Complete the appropriate INFORMATION FORM before contest. Bring two copies with you to contest.

Member

Study the nutrition of your recipes (concentrating on the Pacific Northwest ingredients) and what you could serve with it to complete a well-balanced meal

Member

Practice at home as though it is the Food Contest day, give parents sample

Member

Hold a Food Contest Practice Meeting with your club Leader & Members

Arrive at least 30 minutes early and check in with the contest clerk

Member

SMILE and have FUN EVERYONE!

Prepared by Linda P. Erickson, Clackamas County 4-H Volunteer , 3/2001

Cookie Information and Tips

Baking Pans/Baking Tips

1. When buying baking pans, look for the size of the pan on the label or the pan itself.

2. Avoid using a pan with high sides as this will both deflect the heat and make the cookies hard to remove when baked.

3. If you have pans that are not marked, measure them from one top inside edge to the opposite inside edge; then mark the pan yourself.

4. The back of any large baking pan may be substituted for a cookie sheet. Use greased or ungreased, as recipe directs.

5. If you are baking one sheet of cookies at a time, place over rack in center of oven. If you are baking two sheets, place racks to divide oven into thirds. If tops of cookies do not brown properly, move to a higher rack the last few minutes of baking.

6. Always cool cookie sheet before placing unbaked cookies on it. The baking sheet should always be cold when cookies are put on it, so they will not lose their shape.

7. Always fill out a sheet, placing cookies of even size and thickness about 1 inch apart, unless otherwise indicated. On a partially filled sheet the heat is drawn to the area where the cookies lie, and the batch may burn on the bottom. If you haven’t enough dough in your last baking to fill a whole baking sheet, reverse a pie pan or turn a small baking pan upside down.

8. Check cookies when minimum baking time is up. To cool baked cookies, remove immediately with a wide spatula to wire racks. They will continue to cook on the baking sheet if not removed. Should they harden on the pan, return the baking sheet for a moment to the oven before trying to remove them. Do no overlap cookies on racks.

9. Buy two cookie sheets; one sheet of cookies can be baking while the other one is filled.

10. Bright, shiny cookie sheets insure delicately browned cookies. They should be at least an inch shorter and narrower than the oven, to allow for circulation of heat.

Storing Cookies 1. Empty coffee cans, cookie tins, glass jars, or glazed ceramic jars are fine for storing cookies.

2. Line bottom of container with waxed paper; place a sheet of waxed paper between each two layers of cookies. Store crisp and soft cookies in separate containers.

Soft Cookies: Store in container with tight-fitting lid. A slice of apple or bread in the container helps to keep cookies moist. Replace fruit or bread often to prevent mold.

Crisp Cookies: Store in container with loose-fitting lid. If cookies lose their crispness, heat at 300 degrees F about 5 minutes before serving.

Bar Cookies: Store right in baking pan. Cover tightly with foil or plastic wrap or the lid that comes with the pan.

Cookies in MyPlate Cookies are placed in the Grains Group. They may also contain Oils. They are high energy littlie goodies generally loaded with Empty Calories, so you will want to use the caution in the number and kinds of cookies you consume each day. Cookies can provide essential nutrients such as iron, zinc, potassium, B vitamins, vitamin K, and niacin.

Cookies can provide a great snack and a warm tough of hospitality. Sources of information:: Personal experience of Linda P. Erickson, Rombauer, I., & Becker, M. (1978). The Joy Of Cooking. Bobbs-Merril, Indianapolis/New York., McCall’s Food Editors. (1965). Cookie Collection. Advance Publishers, Orlando, Florida.

Prepared by Linda P. Erickson, Clackamas County 4-H Volunteer , 3/2001

Cookie Troubleshooting

Characteristic Common Defect Probable Reason(s)

EXTERNAL Size Inconsistent Measure dough for each cookie equally

APPEARANCE (1/4 cup usually equals a 5 inch cookie)

Most cookies bake at Color Too dark Oven temperature too high

350 (10-12 min). Too much milk or sugar in batter

Poor mixing of ingredients

Preheat oven for Too light Oven temp too low

20 minutes. Too much liquid in batter

Poor mixing of ingredients

Test oven temp. Bake on center rack

Shape Spreading Excessive baking soda, shortening, creaming, liquid or sugar

Oven too cool

Use shiny pans Lumpy Not enough baking soda

for best product. Too much baking powder

Oven too hot

Season pans with oil. Add shortening, sugar or liquid

Insufficient creaming of shortening and sugar

INTERNAL Texture Dry, crumbling Excessive baking time

APPEARANCE Improper mixing

Measure carefully. Too much flour

Oven temp too high

Cream sugar & fat Insufficient sugar in the mix

thoroughly. Soft and sticky Insufficient baking time

Improper mixing

Mix eggs in slightly. Not enough flour

Too much sugar

Don't over mix flour. Oven temp too low

Color Streaks or layers Poor mixing of ingredients

Use fresh ingredients

FLAVOR Unpleasant Sour or strong Poor ingredients, especially fat

Store each variety Bitter Too much baking powder or soda

separately so flavors Salty or greasy Too much salt or fat

don't mix. Use fresh Sweet Too much sugar

ingredients. Flat and tasteless Not enough salt

Keep notes each time you use a recipe until you get the finished product that you and your family enjoy.

Use an oven thermometer to test your home oven.

Baking - most cookies bake for 10-12 minutes, but check your recipe. Start with oven temp of 350 degrees and go up 5 degrees at a time until cookies can bake in 10-12 minutes. Don’t overcrowd cookies on the pan or trays in the oven. Allow for air circulation during baking. Cook pans completely before reusing. For chewy cookies - chill dough once it is on the cookie sheets. Set a timer for each batch 2 minutes shorter than the recipe directions.

Ingredients

Shortening - a mixture of 3/4 shortening and 1/4 butter flavored shortening give the best taste.

Brown sugar - revive by adding a little cold water and whirl in a blender.

Flour - all-purpose or pastry flour works best or use 1/3 cake to 2/3 all purpose. Use cake-flour for sugar cookies.

Eggs - use large, fresh eggs. If using frozen eggs, use those that come 2 yolks to 1 white.

Leavening agents - use fresh products. Baking soda causes cookies to spread, baking powder causes rising and crunchiness. Add at end of mixing.

Liquids - use very cold water or fruit juice for a different taste -keeps mix from separating.

Sugar - use finely-ground granulated sugar.

Salt - use very little and add at end of mixing before flour is completely mixed in.

Coconut - to freshen add a little hot water and tumble until water is absorbed. Chocolate - store tightly sealed in cool place. Vanilla - use freely, flavor bakes out. Nuts - sample before using for rancidity.