2019 Baker County Fair Book 2019 Baker County Fair Book | Page 66

MICROWAVE COOKING (County Only) (Foods Contest - June)
Contest open to all youth enrolled in 4-H/FFA. Dress Code Policy: No sleeveless shirts, No opened toed shoes, and Long
hair must be pulled backed. Contestants must provide the recipe for their food, a recipe on a poster, and place setting for one
person, and a Judges Information sheet. A microwave will be provided. Pans larger than 9”x9” will not fit into microwave.
511 721 001 Junior: Make a favorite snack. You have ½ hour.
511 721 002 Intermediate: Make a favorite dish. You have 1hour.
511 721 003 Senior: Make a favorite meal. Two dishes may be cooked in the microwave oven. You will have a 1 1/2 hours’ time limit.
MAKE IT WITH A MIX (County Only)(Foods Contest - June)
1.
Open to all youth enrolled in 4H/FFA.
2.
Dress Code Policy: No sleeveless shirts, No opened toed shoes, and Long hair must be pulled backed. Participants

will prepare a dish using a commercial or convenient prepared food which they have altered or enhanced in a

substantial way.
3.
Contestants must furnish all supplies and equipment. Stove will be furnished. Brief explanation of how the commercial

food has been changed
4.
Contestants to provide judge the following:
A. Recipe

B.
Brief explanation of how the commercial food has been changed

C.
Menu using the prepared dish.
5.
Contestants must provide a poster of the recipe and one place setting of table service which would be used in serving the meal.
6.
Contestants will serve samples of the food to the judge and the public.
7.
Contestants will have 1 hour for set-up, preparation, and cleanup.
1 - Junior
2 - Intermediate
3 – Senior
511 722 00(_) Make It with A Mix
FOODS OF THE PACIFIC NORTHWEST (Foods Contest - June)
Each county may enter as many blue ribbon participants from the county contest as the judge qualifies. Participants must be
enrolled in the Foods and Nutrition project. Each participant must prepare one food product. Judging criteria are outlined in
the 4-H Food and Nutrition Contest Score Sheet (40-457), available at the county Extension office or on the State 4-H web-
site at: http://oregon.4h.oregon- state.edu/fair-exhibit-and-contest-materials Recipes from this contest may be selected
for a 4-H recipe booklet. There are two divisions in the contest, Intermediate and Senior. The following items apply to each
division and class: 
1.
Participant will have one hour (start to finish) for set-up, preparation, and cleanup (excluding proofing and baking

time, if needed). Participants must provide all ingredients and equipment except range, microwave oven, and refrigerator. 
2.
Participants should prepare 1 recipe, 1 batch, etc. of food product using at least 2 ingredients representative of

The Pacific Northwest. Participants should select a food product that can be prepared within the time limit. For food

safety finished dishes prepared at home may not be brought and served at fair. Only yeast products which require

proofing will be allowed extra time. Proofing time is done with members out of the kitchen. Participants should not

prepare the same recipe more than one year. 
3.
The use of alcoholic beverages that would be unlawful for 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,

table- ware, 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.
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2019 Baker County Fair Official Premium Book
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 mini-
meal 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)
2019 Baker County Fair Official Premium Book 67