Advanced Skill Level 4- Cooking 401 and Baking 4
511 140 000 Recipe of the Year Class: Exhibit ¼ of the item. Even Years: Busy Day Oatmeal Cake( must use recipe from Baking 4, page 17). Recipes can be found at: http:// oregon. 4h. oregonstate. edu / special-events / state-fair / cm-family Odd Years: Single Pie Crust( must use recipe from Baking 4, pg. 21).
511 140 010 Foam Cakes( Angel Food, Sponge, and Chiffon). No commercial mixes; no fillings or toppings( i. e., frosting, icing, glaze, powdered sugar, fruit or nuts). Exhibit two individual items or ¼ of a large item. 511 140 020 Focaccia Bread( must use recipe from Cooking 401, pg. 22) Exhibit ¼ of item. 511 140 030 Yeast Bread product, plain dough using all white flour. Exhibit ¼ of a loaf. 511 140 040 Yeast Bread product, plain dough using all whole wheat flour. Exhibit ¼ of a loaf. 511 140 050 Yeast Bread product, plain dough using an alternative grain. Exhibit ¼ of a loaf. 511 140 060 Yeast Bread product, plain dough using a combination of flours. Exhibit ¼ of a loaf. 511 140 070 Yeast Bread product( using any type of flour) with added non-perishable ingredients( i. e. herbs, nuts, dried fruit, etc.) Exhibit ¼ of a loaf. 511 140 080 Yeast Bread product using special shaping. Exhibit two individual items or ¼ of a large item. 511 140 090 Specialty Pastry. Baked items such as pie tarts, puff pastry, phyllo doughs, scones, biscotti, choux, croissants, Danish, strudels. Phyllo dough must be made from scratch. Pastries made with cream or egg based fillings will be disqualified. Exhibit two individual items.
511 140 160 Baked Food Product( from any exhibits in Level4) reflecting alternative dietary choices. Recipe for the food product has been chosen specifically to address choices or altered significantly to now reflect needs for an alternative diet, such as gluten free, sugar substitute, vegetarian, veg- an, reduced fat, ET. Al. Underline alternative ingredient( s) in the recipe. Exhibit two individual items or ¼ of a large item.
511 444 030 Cooking Up a Career. Find someone you know who works in a catering business, local restaurant, health care food service, food scientist, works as a Registered Dietitian, or any other food or nutrition related industry. What do they do? How much education do they need? Why did they choose this profession? What is the most enjoyable thing about their chosen profession? Maximum of two pages, one sided write up of an interview. Consider creativity and neatness. Mount on a 9” X 12” colored paper or poster board, or display in clear plastic binder. Include a picture of the person interviewed.( May be laminated to preserve exhibit.) Overall size of mounted exhibit should be no larger than 9 X 12 inches.
ALL SKILL LEVELS
Note: Fill in blank in class number(__) with corresponding number for age level: 1 – Junior 2 – Intermediate 3 – Senior
Poster
511 100 11(_) Poster showing and explaining something you have made, done, or learned in your Foods & Nutrition project. Poster must not exceed 24” x 30”. Photo series or pictorial story 511 200 13(_) Photo series or pictorial story depicting hunted or harvested foods of the Pacific Northwest from harvest to table. Series may include up to twenty color photos, pictures or drawings of one theme on one story board not to exceed 24” x 30”. Please note if someone else took some of the photos. Exhibits will be judged on the exhibitor’ s ability to creatively depict a story and not on their photography or drawing ability.
Gift Package
511 140 14(_) A Gift Package with homemade foods featuring up to five Pacific Northwest products. At least two foods must be made by the exhibitor and feature Pacific Northwest products. Gift package can be in a box or basket not to exceed 18” x 24”. Exhibit must include a breakdown of costs incurred in preparing the gift package, including items on hand or recycled. Baked items should be at least two of a small or one-quarter of a large food. Include recipes on 5” x 8” card or paper. Include to whom the gift is intended and for what occasion. Criteria for judging will include creativity, cost( value), food safety, and nutrition.
2018 Baker County Fair Official Premium Book 61