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, sea food 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-exhib-it-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, table-ware, 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.
Each county may enter as many blue ribbon participants from the county contest as the judge qualifies. |
511 602 012 |
Mini-Meal, Intermediate |
511 602 022 |
Mini-Meal, Team, Intermediate |
511 602 013 |
Mini-Meal, Senior |
511 602 023 |
Mini-Meal, Team, Senior |
Premiums: |
Blue |
Red |
White |
$ 6 |
$ 4 |
$ 2 |
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)
2018 Baker County Fair Official Premium Book 67