Dexterity in mixing( 15) Finished product... 45 Appearance( 15); texture( 15); flavor( 15) Clean up( 10) Total … 175
MEASURING CONTEST( County Only) Junior Division( Food Contest- June)
* Dress Code Policy: No sleeveless shirts, no opened toed shoes, and long hair must be pulled backed. 511 731 001 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( non-premeasured), and salt. Contestants must furnish all ingredients and equipment needed.
MUFFIN 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. 511 732 001 Open to all junior foods members. Contestants bake one recipe of muffins. Contestants furnish all utensils and ingredients. Contestants must supply judge with a copy of the recipe used.( One-hour time limit)
BREAKFAST PREPARATION( County Only) Junior Division( Food Contest- June) |
511 734(_) 01 |
Jr. Breakfast |
1- Individual |
2 – Team |
Note: Fill in the blank in class number(_) with appropriate number. |
1. |
Open to junior foods members. |
2. |
Contest open to either individual contestant or team of 2 contestants. Team will share premiums. |
3. |
Participants must use an original menu, not previously used in the contest. |
4. |
Plan, prepare and serve breakfast to a total of four. An individual contestant will invite 3 guests of their own choice, |
or each team will invite 2 guests. |
5. |
Give judge sample of foods before meal is served |
6. |
Contestants will bring all their food supplies, cooking utensils, serving dishes, silver, table cloth, centerpiece, plate |
settings, napkins, plus soap, dish cloth, towels, etc. for cleanup |
7. |
Participant to provide judge the following before contest: |
a. |
Menu |
b. |
Recipes for all food being prepared |
c. |
Meal costs- retail and actual |
d. |
Time schedule for meal preparation, serving, and clean-up |
8. |
Two hours allowed for preparing, serving and clean-up |
9. |
Dress Code Policy: No sleeveless shirts, no opened toed shoes, and Long hair must be pulled backed. |
Premiums: |
Blue |
Red |
White |
$ 11 |
$ 7 |
$ 3 |
4-H / FFA CLUB BOOTHS
GOOD HOUSEKEEEPING
Superintendent: Home Ec. Leaders Good Housekeeping Award Good Housekeeping Policy: A. Booth space will be provided for each of the clubs requesting space. A table will be provided for the space. B. Exhibitors need to keep their booth clean, maintained and neat for the duration of the fair. C. Exhibits are released at 6:00pm Friday. Booths area cleaned by 8:00pm. Good Housekeeping Score Card Contestants ……………….. 30 Appearance, clean and neat. Friendliness, courtesy and acceptable conduct. On the job when needed. Exhibits and Booth ……………………………………………. 70 Clean, attractive, 4-H or FFA emblem displayed, club or chapter name and members picture easily identified. Follows fair theme and fair colors in decorating, kept maintained. Total Available Score ………………………………………… 100
68 2018 Baker County Fair Official Premium Book