Fair Guide - Pontotoc County 2021 - Page 59

• 4-Hers may use recipes indicated in the food science manuals or any other recipe that fits the exhibit requirements . Cakes must be made from scratch using shortening mixing method ( no angel food or chiffon-type ). Bread machines may be used for the bread exhibits but bread must be made from scratch - no mixes .
• Dried foods should be exhibited in a sealed , plastic sandwich bag .
• Canned foods should be placed in colorless , standard canning jars such as those made by Kerr , Ball , etc ., and properly sealed with two ( 2 ) Piece lids ( no paraffin on jams and jellies ). Other types of jars will be rejected . Judges will remove the screw-bands at time of judging . Labels should be neat and plainly written . Jars of jams and jellies being considered for ribbons may be evaluated for taste in addition to traditional attributes .
FOOD PREPARATION LEVEL TWO - Grades 3-5 01 . Three ( 3 ) Muffins 02 . Three ( 3 ) Rolled Biscuits 03 . Three ( 3 ) Baked Drop Cookies ( no shaped cookies such as snickerdoodle or peanut butter )
LEVEL THREE - Grades 6-8 04 . One-half loaf of any yeast bread ( not a sweet dough ) made by hand or in a bread machine 05 . Three ( 3 ) yeast cinnamon rolls ( no icing ) 06 . Three ( 3 ) rolled sugar-type cookies ( no gingerbread recipes )
LEVEL FOUR - Grades 9-12 07 . One-half loaf or portion of breads from another culture . Include a one ( 1 ) page story on how this bread fits into that culture and its nutritional contribution 08 . One-half of one 8 ” or 9 ” layer Un-iced shorten type cake ( no angel food or chiffon )
FOOD PRESERVATION
• Jar rings should be left on for display . Home canned food entries to be presented in standard jars made for home canning , with a raised pattern or lettering , clear , uncolored glass and two-piece lids .)
LEVEL TWO - Grades 3-5 09 . One ( 1 ) pint or half ( 1 / 2 ) pint jar of jam or jelly processed in boiling water canner 10 . Two ( 2 ) pieces of fruit leather 11 . One ( 1 ) pint or half ( 1 / 2 ) pint of salsa / picante sauce
LEVEL THREE - Grades 6-8 12 . One ( 1 ) pint jar cucumber pickles or vegetable relish 13 . One ( 1 ) pint or quart of any single canned fruit ( not pickled ). 14 . Dried Fruit ( 4 cup of a single dried fruit ). Display in a sealed plastic sandwich / freezer bag .
LEVEL FOUR - Grades 9-12 15 . One ( 1 ) pint or quart jar pressure canned vegetables ( no tomatoes or pickles ) 16 . One ( 1 ) quart or one ( 1 ) pint jar of plain canned tomatoes .
DIVERSITY LEVEL TWO - Grades 3-5 17 . Educational poster based on breads or cheeses of another country or countries .
LEVEL THREE & FOUR - Grades 6-12 18 . Educational poster based on the foods from another culture . Can be based on a cultural celebration .

NUTRITION LEVEL TWO - Grades 3-5 19 . Educational poster based on recipe modification for healthful eating 59