2017 Baker County Fair Premium Book 2017 BC Fair Book | Page 50

PAGE 50 2017 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK

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, place mat, or whatever is appropriate). A 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.

6. All participants must provide the judge with a“ Judges Information Form,” available from the Extension office. The judge will also ask questions regarding the Pacific Northwest food used, i. e., its nutritive value, region produced or season when most plentiful.

7. All participants must provide an approximate 24” x 30” poster of the recipe to display in their preparation area. If you would like your poster returned, print your name, address, county, and telephone number on the back of your poster.

8. Dress Code Policy: No sleeveless shirts, No opened toed shoes, and long hair must be pulled backed. Note: Fill in the blank in class number(_) with one of the following numbers.

2- Intermediate 3- Senior 511 601 01(_) Fruit or Vegetable Dish 511 601 02(_) Sandwich 511 601 03(_) Grain Product 511 601 04(_) Yeast 511 601 05(_) Dairy Product( at least one of the main ingredients is a dairy product, no dairy substitutes).

511 601 06(_) Main Dish( includes red meat, poultry, seafood or protein alternative) 511 601 07(_) Salad

MINI-MEAL

( Food Contest- June) There are two divisions in the contest, Intermediate and Senior. Within those divisions there are individual and team classes. Teams will consist of two members. If one team member is a senior and the other an intermediate, the minimeal should be entered in the senior division.

4-H members enrolled in the Food and Nutrition and Food Preservation projects may have one entry in each division as long as different dishes are prepared for each. Each participant( or team) must prepare only two dishes. One must be a main dish and the other can be any other food which would either( a) make an entire meal if served together, or( b) be part of a larger meal if other foods were included.

The meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal, party meal, etc. Members can utilize food products they have preserved. Judging criteria are outlined on the 4-H Food and Nutrition Contest Score Sheet( 40-457), available at the county Extension office or on the State 4-H website at, http:// oregon. 4h. oregonstate. edu / fair-exhibit-and-contest-materials

The following items apply to each division and class: 1. Participants will have two hours( 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 food product. No fixed number of servings is required.

3. The foods 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 meal( include plates, tableware, napkin, glasses, tablecloth, placemat, or whatever is appropriate). A card table will be available for each participant to use for display. A centerpiece may be included if the participant wishes, but is not required.

4. All participants must provide the judge with a“ Judges Information Form,” available from the county Extension office, or at, http:// oregon. 4h. oregonstate. edu / fair-exhibit-and-contest-materials

5. All participants must provide a poster( approximately 24” x 30”) of the recipe to display in the preparation area. Posters will not be returned.

6. Participants are expected to leave the kitchens clean. This will be part of the judge’ s evaluation.

7. Dress Code Policy: No sleeveless shirts, No opened toed shoes, and Long hair must be pulled backed.

COOKIE BAKING( County Only) Junior Division( Food Contest- June) * Dress Code Policy: No sleeveless shirts, No opened toed shoes, and Long hair must be pulled backed.

511 730 001 Open to all junior foods members. Contestants must furnish all supplies including timer and equipment( oven will be furnished). Contestants to prepare your favorite recipe of cookies, which can be“ no-bake”.( One hour time limit.) Submit recipe on a 5” x 8” card to judge.

Score card used for judging contest: Personal appearance( 5) Work habit( 10) Skill( 30) Accuracy of measuring( 15) Dexterity in mixing( 15) Finished product... 45 Appearance( 15); texture( 15); flavor( 15) Clean up( 10) Total … 100

MEASURING CONTEST( County Only) Junior( Food Contest- June) * Dress Code Policy: No sleeveless shirts, No opened toed shoes, and Long hair must be pulled backed.

511 731 001 Open to all junior foods members. Contest includes sanitizing work area before you begin; have a plate or wax paper to measure over and clean up your work area after you are through. Contestants show correct method of measuring flour, water, brown sugar, shortening