Foods - Baked**

State Fair Project - This project does advance to the State Fair

Optional Manuals - Recommended but not required

• BU 7144 - Level A—Six Easy Bites, Grades 3 and 4

• BU 7145 - Level B—Tasty Tidbits, Grades 5 and 6

• BU 7148 - Level C—You’re the Chef, Grades 7, 8, and 9

• BU 7150 - Level D—Foodworks, Grades 10 –12

Downloadable recipe card on Tippecanoe County 4-H Website: https://www.extension.purdue.edu/tippecanoe

General Rules

No food projects will be returned. All food projects will be donated to a local food pantry. 4-H members may list this as a community service on their “Record of 4-H Achievement” card.

If any portion of the product on display at the fair begins to spoil, the product will be disposed of and the name of the exhibitor and the placing will be displayed for public viewing.

For Food Competitions: Fillings, frostings, glazes, and meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160oF (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home- canned fruits, vegetables, or meats are permitted as ingredients in food products. Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food (i.e. foods that are judged as frozen should remain frozen at all times). Recipes must be provided that identifies all ingredients that were used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Each food product must be labeled with the following information:

Name

Date the food product was made

Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. If cuts are present, the wound should be bandaged, and a single use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food. Judges and individuals who will consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home produced and processed and the production area is not inspected by the Indiana State Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home preserved foods such as low-acid or acidified foods like green beans, tomatoes or tomato products, jams/jellies/fruit preserves or fermented products produced in the home.

Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H members are to use recipes that do not include an alcoholic beverage as an ingredient. A suitable non-alcoholic or imitation product may be substituted.

1. The exhibit is related to the grade you are in at 4-H enrollment time. A 4-Her may do one, two, or three of the options listed for each grade.

2. A Project Interact is an informal sharing of educational material. This can be done as an individual or with one or two other people. These demonstrations will not be judged but will receive a special ribbon. All 4-Hers doing this option on the county level will be invited to repeat it at the state fair. Please contact the 4-H Extension Educators to set a time during fair week for a Project Interact.

3. Bring to judging:

   1. Recipe card covered in plastic; card available at the Extension Office and on the Tippecanoe County Extension Website: https://www.extension.purdue.edu/tippecanoe. The card should be no larger than 8 1/2” x 11” (sheet of paper) and will not be returned.

   2. Foods exhibit

   3. Baked products must be displayed on a disposable plate, covered cardboard approximately 1” larger than product or other disposable container. Products on non-disposable containers will not be considered for state fair.

Labeling Suggestions

Recipe Cards:

• A recipe card (no larger than 8 1/2” x 11” - a sheet of paper) is required for all food exhibits. Be sure to include the recipe source and all the information requested in the exhibit description, as well as your name, county, and the grade level/exhibit option. It is recommended that you wrap the card in plastic wrap or in a plastic bag. Recipe cards will not be returned.

• Print on the bag, jar, or plastic container the name of the product, the 4-H member’s name, quantity, and date preserved. Canning labels may be placed on the smooth side of the jar or the 4-Her may write this information on the lid. Frozen food labels should be filled out with freezer pencil or waterproof ink and fastened securely with freezer tape before the item is frozen.

• The county foods/name/recipe card must include instructions for cooking, reheating, defrosting, storing, and/or using the product.

LEVEL A—Grades 3—4

Choose one or more of the baked products below, or a similar baked product of choice. It is suggested a participant choose a different option each year, but this is not a requirement.

1. Three uniced snack sized cookies

2. Three standard sized unlined muffins

3. Three standard size unlined muffins that contain an ingredient that is a source of Vitamin A or Vitamin C.

4. Three snack sized granola bars

5. Three snack sized brownies or blondies

6. An Educational poster, notebook or display about a food or nutrition topic of choice that is age\grade appropriate

LEVEL B—Grades 5—6

1. A single layer cake without frosting

2. A single layer reduced-fat caked without frosting. Reduce the amount of fat in the recipie by using a fruit puree or baby food fruit product that does not contain yogurt.

3. A standard loaf-sized quick bread

4. A standard loaf sized quick bread containing an ingredient that is a source of Vitamin A or C

5. A coffee-cake

6. A Coffee-cake containing an ingredient that is a source of Vitamin A or C

7. Three biscuits or scones that are plain, sweet or savory.

8. Three biscuits or scones that are plain, sweet or savory using a whole grain flour mixture

9. Three biscuits or scones that are plain, swett or savory containing an ingredient that is a source of Vitamin A or C

10. Three no-yeast, any shape pretzels (shaped, stick or nugget)

11. Three no-yeast, any shape pretzels with a whole grain flour mixture (shaped, stick or nugget)

12. Three no-yeast breadsticks

13. Three no-yeast cinnamon rolls or other flavored roll without icing or glaze

14. A no-yeast sweet bread without icing or glaze

15. An educational poster, notebook or display about a food or nutrition topic of choice that is age\grade approrpriate

16. Any other similar baked item 

LEVEL C—Grades 7—9

1. Three yeast bread sticks or yeast rolls (any shape, medium size - not a sweet roll)

2. Three (3) yeast bread sticks or other yeast rolls (any shape, medium size—not a sweet roll) using a whole grain flour mixture Do not use a bread machine. Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriaty.

3. A yeast bread loaf or braid using a whole grain flour mixture such as whole wheat, rye, oat bran, etc. Include recipe card. Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately. It is NOT acceptable to use a home bread maker.

4. A Yeast bread loaf or braid. Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately. It is NOT acceptable to use a home bread maker.

5. Homemase pizza using a yeast dough. Judges are not expecting this item to be presented hot out of the oven.

6. One package of a non-perishable invented healthy snack (such as a granola bar, popcorn snack, trail mix, etc.). Your snack must include at least 2 food groups from MyPlate. Exhibit must include your snack product and a separate folder containing a marketing plan with product name, recipe, how it will be packaged, a package design, where it will be sold and suggested selling price. Style your snack for a photo shoot and include the picture in your marketing plan. Label should include product name, date, quantity, and serving size.

7. Prepare an entree casserole that meets three My Plate requirements for a meal. Use care when transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out of the oven.

8. An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate.

9. Any similar baked item.

LEVEL D—Grades 10—12

Exhibitors may choose one baked product from the following list or a similar baked product of choice. It I suggested a participant choose a different option each year, but this is not a requirement.

1. A single or double crust baked fruit pie (no graham cracker crust).  (Note: Custards, cream, cream cheese frosting and fillings, and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left at room temperatures.)

2. A non-perishable baked food product for a catered meal or special event in which organizers have requested low fat and/or reduced sugar items. Exhibit will include your food product and a notebook outlining how this product is to be used at the event, menu, supplies to buy, preparation schedule, equipment, table layout, etc. A table display is optional.

3. Select a condition in which people must specifically modify their eating habits (diabetes, heart disease, Celiac disease, food allergies, etc.). Prepare a non-perishable baked food product appropriate for someone with this condition. Exhibit will include your food product and a notebook summarizing the condition or allergy, nutrition considerations involved with the condition, a description of your baked item, and an explanation of how it fits within the nutrition considerations. Make sure to note any ingredients that could cause an allergic reaction. 

4. Prepare an entree caserole that meets four My Plate requirements for a meal. Use care when transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out of the oven.

5. An international or ethnic food of choice.  This may be a cold or hot product. Use care when transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out of the oven.

6. A specialty pastry

7. Create a baking mix and provide a sample of the baked product. Include an index card with instructions, wet ingredients and baking instructions.

8. An educational poster, notebook or display about a food or nutrition topic of choice that is age/grade appropriate.

9. Any other similar baked item

Awards

See the Awards Section of the Handbook