State Fair - All classes marked with asterisk (*) are eligible.
Food, Nutrition, & Health
Food & Nutrition
Food & Nutrition Rules & Regulations:
1.
Unless specified, recipes from sources other than the 4-H manuals may be used.
2.
Fasten tags securely to all food projects.
3.
Indicate on entry tag if product has been frozen.
4.
Menus may be written according to the suggested format in the fair book.
5.
No food projects will be released until completion of the fair.
6.
Superintendent may dispose of "out of condition" exhibits.
7.
Recipes and menus may be written or typed on note cards or on a piece of paper.
8.
Perishable foods may not be included in the display. 4-Hers may use food models (commercially
purchased or made by the individual), pictures from magazines, etc. Non-perishable items, such as sealed
canned products may be used.
9.
Members exhibiting in ANY food classes may exhibit the food item listed for that class OR
prepare a nutrition education display OR participate in Food Demonstrations. Please note if your exhibit
is selected for State Fair, you must exhibit an item that meets State Fair guidelines for that class.
Class Name:
*4-H Cooking 101 - Prepare an exhibit appropriate for the sub-class (listed below) using the recipes
included in the project manual. Include the recipe and a menu for one meal including the food item. The
recipe and menu may be written or typed on a note card or piece of paper. Food should be displayed on a
disposable plate placed inside a zip-sealing plastic bag. No icing should be on any products. Note: You
must prepare a separate menu and recipe for each exhibit. Exhibitors may enter up to five exhibits in this
class, but only one in each sub-class.
Sub-Classes:
*Cereal marshmallow bars (exhibit 3 bars, with a menu and recipe)
*8” square or round coffeecake (exhibit ¼ of the coffeecake, with a menu and recipe)
*Drop Cookies/Shaped Cookies (exhibit 3 cookies, with a menu and recipe)
*Brownies/Bar Cookies (exhibit 3 bars, with a menu and recipe – cereal marshmallow bars are not
eligible for this sub-class and must be exhibited in the sub-class listed above)
Innovative Cookies - Any recipe 4-Her may want to make (does NOT have to be a recipe from the
project manual) displaying 4-6 cookies (made by the exhibitor) in a creatively decorated clear glass
container with a lid/cover and a recipe card listing all ingredients. Please note that a menu is not
required for Innovative Cookies, and that this sub-class is not eligible for State Fair exhibit.
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State Fair - All classes marked with asterisk (*) are eligible.
Food & Nutrition (continued)
*4-H Cooking 201 - Prepare an exhibit appropriate for the sub-class (listed below) using the recipes
included in the project manual. Include the recipe and a menu for one meal including the food item. The
recipe and menu may be written or typed on a note card or piece of paper. Food should be displayed on a
disposable plate placed inside a zip-sealing plastic bag. Note: You must prepare a separate menu and recipe
for each exhibit. Exhibitors may enter up to three exhibits in this class, but only one in each sub-class.
Sub-Classes:
*Cheese muffins (exhibit 3 muffins, with a menu and recipe)
*Scones (exhibit 3 scones, with a menu and recipe)
*Basic nut bread (exhibit 1, 9” x 5” loaf with a menu and recipe)
*4-H Cooking 301 – Prepare an exhibit appropriate for the sub-class (listed below), using the recipes
included in the project manual (if icing is included, the icing recipe must also come from the project
manual). The yeast bread/roll dough may be prepared in a bread making machine; however prepared mixes
are not permitted. Include the recipe and a menu for a special occasion meal that includes the food item
exhibited. The recipe and menu may be written or typed on a note card or piece of paper. Display exhibit on
a disposable plate or pie tin and place in a zip-sealing plastic bag. Note: You must prepare a separate menu
and recipe for each exhibit. Exhibitors may enter up to five exhibits in this class, but only one in each subclass.
Sub-Classes:
*Dinner Rolls (exhibit 3 dinner rolls, with a recipe and special occasion meal menu)
*Yeast Bread Loaf (exhibit 1 yeast bread loaf, with a recipe and special occasion meal menu)
*Tea Ring (exhibit 1 tea ring, with a recipe and special occasion meal menu)
*Sweet Rolls (exhibit 3 sweet rolls, with a recipe and special occasion meal menu)
*Rich White Cake or Rich Chocolate Cake (exhibit 1 layer of a cake without frosting, with a recipe
and special occasion meal menu)
*4-H Cooking 401: Prepare an exhibit appropriate for the sub-class (listed below) using the
recipes included in the project manual. Include the recipe and a menu for a special occasion meal
that includes the food item exhibit. The recipe and menu may be written or typed on a note card
or piece of paper. Display exhibit on a disposable plate or pie tin and place in a zip-sealing
plastic bag. Note: You must prepare a separate menu and recipe for each food item. Exhibitors
may enter up to four exhibits in this class, but only one in each sub-class.
Subclasses:
*Focaccia bread (exhbit 1/2 of a 15” x 10” loaf of bread, with a recipe and special occasion menu; do
not include dipping oil)
*Pie shell (exhibit one baked pie shell—traditional, oil, or whole wheat—no graham cracker, with a
recipe and special occasion menu)
*Golden Sponge Cake (exhibit 1/4 of the cake, top side up, without frosting, with a recipe and special
occasion menu)
*German Rye Bread (exhibit 1/2 loaf of bread, with a recipe and special occasion menu)
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State Fair - All classes marked with asterisk (*) are eligible.
Food & Nutrition (continued)
*Outdoor Meals (S’Mores and More) - Prepare an exhibit of 3 breakfast cookies using the recipe from the
project manual. Include the recipe and a menu for one meal including the food item. The recipe and menu
may be written or typed on a note card or on a piece of paper. Cookies should be displayed on a disposable
plate placed in a zip-sealing plastic bag.
*Microwave Magic A, Bag of Tricks – Prepare an exhibit of 4 pieces of fudge or peanut butter fudge using
the recipes in the project manual. Include a menu for a healthy lunch using the food item. Fudge should
be displayed on a disposable plate placed in a zip-sealing plastic bag.
*Microwave Magic B, Micro Magicians – Prepare an exhibit of 3 apple brownies using the recipe in the
project manual. Include a menu for one meal using the food item. Apple brownies should be displayed on a
disposable plate placed in a zip-sealing plastic bag.
*Microwave Magic C, Amazing Rays – Prepare an exhibit of ¼ of the coffee cake, including the outer
edge, using the recipe from the project manual. Include a menu for one meal using the food item. Coffee
cake should be displayed on a disposable plate placed in a zip-sealing plastic bag.
*Microwave Magic D, Presto Meals – Prepare an exhibit of ¼ of the carrot cake, including the outer edge
and without frosting, from the recipe in the project manual. Include a menu for one meal using the food
item. Carrot cake should be displayed on a disposable plate placed in a zip-sealing plastic bag.
*Meat & Other Protein Sources - Prepare a nutrition education display related to one of four topics from
this project manual: nutritional value, food safety, food preparation, or food buying of meat and other
protein sources. There is NOT a food exhibit option for this class.
* Food Preservation – Prepare an exhibit using one of the following food preservation methods: canning;
freezing; drying; pickles/relishes; jams, jellies and preserves OR a combination of these (see Preservation
Combination option below), excluding Freezing. All exhibits must be labeled with the name of the food,
the date preserved, and the method of food preservation. The entry should also be accompanied by
the recipe(s), with the source of the recipe(s) listed. Please note: Freezer jam exhibits are not eligible
for state fair.
Examples:
Peaches, boiling water canner. July 13, 2013.
Recipe: (typed or written) AND Recipe Source…for example – USDA website, etc.)
All preserved products should be prepared and processed according to the current USDA/Extension
information. USDA information on preserving food, including recipes, can be found at:
www.homefoodpreservation.com All canned products must be canned in clear, standard jars in good
condition using two-piece canning lids (flat lid and band). Must use a new, unused flat.
NEW for 2012: You may exhibit up to 6 Food Preservation Entries, with a maximum of ONE
entry in each of the following subclasses (continues on the next page):
Canning – The exhibit should include two (2) different canned foods in appropriate jars for the
products. Food may be fruit, vegetable, or tomato product (i.e. salsa, juice, etc.).
Freezing – Prepare a nutrition display that illustrates a freezing principle. There is NOT a food exhibit
option for this preservation method.
Drying – Exhibit two (2) different dried foods packed in plastic food storage bags, include a brief
written description of drying procedures used. Choose from fruit, vegetable, fruit leather or meat jerky.
Pickles and Relishes – Exhibit two (2) pint jars of different recipes of pickles and/or relishes. Jars
should be appropriate for the product.
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State Fair - All classes marked with asterisk (*) are eligible.
Food & Nutrition (continued)
Food Preservation (continued):
Jams, Jellies, and Preserves – Exhibit half-pint jars of two (2) different jams, jellies, and/or preserves.
Preservation Combination – Exhibit two (2) different preserved food products, excluding Freezing, in
appropriate jars/packaging (drying). For example, exhibit 1 jar of tomatoes (Canning) and 1 half-pint of
jelly (Jams, Jellies, and Preserves).
*Clover Challenge: Food & Nutrition – This class is limited to 15-18 year olds who are enrolled in
Clover Challenge for this project area. Exhibit a display illustrating the Clover Challenge area explored.
This could include anything NOT covered in the project books, including but not limited to career
exploration, dietary plan for special audiences (diabetic, low cholesterol, elderly, etc.), an experiment related
to foods, such as comparing leavening agents, etc. The completed Illinois 4-H Clover Challenge Agreement
must be presented with the exhibit.
Food Demonstrations - Should be 8-10 minutes in length. Demonstrations may be done by an individual or
team of two members. Demonstrators are responsible for furnishing all equipment and supplies. The food
demonstration must relate to the project area in which the member is enrolled. This project will be judged
during the Public Presentations Contest. Exhibitor may choose any topic relating to his/her project; Pending
financial support, awards will be given for the best presentations using the following themes:
HCE Award – “Hats” or “The Many Hats of a 4-H Member (or 4-H Parent, or 4-H Volunteer)”
Pork Producers Award – swine or the pork industry
Cattlemen’s Award – beef cattle or the beef industry
Public Presentations exhibits following these themes will also be considered for these awards.
NEW for 2013: Food Demonstrations are not eligible for State Fair.
State Fair Classes:
Judges may select a maximum of five State Fair delegates from all eligible exhibits in the following
classes (excluding Food Demonstrations). Delegates may be from any of the listed classes. Food
Demonstrations are no longer eligible for State Fair.
50185
50186
50187
50188
50189
50191
50192
4-H Cooking 101
4-H Cooking 201
4-H Cooking 301
4-H Cooking 401
Outdoor Meals
Microwave Magic A
Microwave Magic B
50193 Microwave Magic C
50194 Microwave Magic D
50195 Meat and Other Protein Sources
50196 Food Preservation
50198 Clover Challenge
50199 Food Demonstrations
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State Fair - All classes marked with asterisk (*) are eligible.
Food & Nutrition (continued)
Food & Nutrition County Projects
County Food Projects - Note: County Projects are not eligible to receive premiums.
Class Name:
Cake Decorating – Prepare an exhibit appropriate for the sub-class (listed below). Members may enter a
maximum of three exhibits, with no more than one exhibit per sub-class. Please note that packaged cake
mixes are allowed in this project, but the cake/cupcakes must be prepared, baked, and decorated by the
exhibitor.
Sub-Classes:
Beginning Cake Decorating - Decorate and exhibit one single layer 8" or 9" square or round cake,
uncut, made and decorated by the exhibitor. All items used for decorating must be edible.
Advanced Cake Decorating - Decorate any size or shape of cake made by the exhibitor. All items used
for decorating must be edible.
Cupcakes – Exhibit four cupcakes, baked and decorated by the member. The cupcakes should not be
decorated to look identical, but should follow a central theme or idea. All items used for decorating
must be edible.
SPECIAL NOTE: Significant changes to Cake Decorating exhibit requirements are expected for 2014.
Candymaking - Exhibit 5 pieces of one kind of uncooked, semi-cooked or cereal candy including a copy of
the recipe used. Candy should be presented on an appropriately-sized disposable plate placed in a plastic
bag or covered with a clear wrap.
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State Fair - All classes marked with asterisk (*) are eligible.
Food & Nutrition (continued)
Format for Menus
1. Capitalize all words except articles and prepositions.
2. The items that compose meals should be grouped by courses, beginning with the first. The items of courses
are presented in order of greatest consequence. For example:
Broiled Sirloin Steak
Baked Potatoes
Sour Cream
Broccoli
Hot Rolls
3. When an item on the menu has a special accompaniment, you may either place it in the main item and
separate with a comma, or write the accompanying item underneath. For example:
Braised Pork Chops, Applesauce
or
Braised Pork Chops
Applesauce
4. When a dish is accompanied by two or more items, center the former and space the latter on the same line to
the right and left, or write them on the line below. For example:
Sesame Seed Wafers
Chicken Consomme' Saltines
or
Chicken Consomme'
Sesame Seed Wafers Saltines Ry-Krisp
5. The beverage appears as the last item of the course with which it is served.
6. Such items as butter, cream, sugar, salad dressing or milk for cereal are not written on menus unless they are
particularly interesting or different. For example:
Head Lettuce with Thousand Island Dressing
or
Oatmeal Thin Cream
7. Plan the spacing and arrangement of the items on the menu so that the written menu is symmetrical. Allow
extra spacing between courses; this extra space is often omitted in menus printed in books, magazines, and
newspapers, in order to save space. Following is a menu for a meal of three courses:
Chicken Consomme'
Celery Sticks Whole Wheat Wafers
Green Olives
Broiled Sirloin Steak
Baked Potatoes Sour Cream
Mixed Green Salad
Hot Rolls
Lemon Ice
Coffee
NOTE: Important to include the five food groups and a variety of color, textures and flavors.
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State Fair - All classes marked with asterisk (*) are eligible.
Health
Class Name:
* First Aid In Action – Exhibit a family First Aid Kit and cards prepared by the exhibitor.
*Staying Healthy – Exhibit a “smarts” project as explained in the project manual. Project should be
designed/prepared by the exhibitor.
*Keeping Fit – Exhibit a Fitness File OR make a display on credible information about supplements and
performance enhancers.
*Clover Challenge: Health – This class is limited to 15-18 year olds who are enrolled in Clover Challenge
for this project area. Exhibit a display illustrating the Clover Challenge area explored. This could include
anything NOT covered in the project books. The completed Illinois 4-H Clover Challenge Agreement must
be presented with the exhibit.
State Fair Classes:
Judges may select a maximum of two State Fair delegates from all eligible entries in the Health
project. Delegates may be from any of the following classes.
50205 – First Aid In Action
50206 – Staying Healthy
50207 – Keeping Fit
50208 – Clover Challenge
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