Food & Nutrition

DIVISION 1- CANDY

These are cooked or uncooked simple homemade candies like fudge, peanut clusters, brittle, pralines, toffee, divinity, bon bons, fondant, taffy, molded and dipped candies, dipped pretzels.Display will consist of 3 pieces.Bring extras for taste testing.

Class:

6201015-7 years old (competitive)

620102 8-11 years old

620103 12-14 years old

62010415-19 years old

Best of Show

DIVISION 2 – COOKIES

These are dropped or bar cookies, rolled, cut using a cookie cutter, and fancy cookies.Display will consist of 3 cookies.Bring extras for taste testing.

Class:

6202015-7 years old (competitive)

6202028-11 years old

62020312-14 years old

62020415-19 years old

Best of Show

DIVISION 3–CONDIMENTS

These are fine and special food exhibitsExamples include flavored vinegars, flavored oils, homemade relish, etc.

Class:

6203015-7 years old (competitive)

6203028-11 years old

62030312-14 years old

62030415-19 years old

Best of Show

DIVISION 4- PRESERVATION FREEZING AND CANNING

These exhibits demonstrate ways to extend the longevity of foods for eating at a later date.For all classes include an 8 ½ X 11 page listing ingredients, where ingredients were acquired, method used to preserve and date the item was processed.

Class:

620401Freezinga package of fruit or a package of vegetables or baked goods, etc.Freezer entries will be taken home after being judged.A Trifold Display is required to remain for display.

620402Jam/Jelly – 3 matching half pint jars with 2 piece lidsFreezer jam/jelly must include a trifold display only to remain for display.

620403Dried Foodsquantity of 2 cups or more in resealable clear container. Can be dried naturally, or by an appliance.

620404CanningA display of 3.Must have uniformity of lids and rings.All canning needs to be in pint or quart clear glass jars with two piece lids.Canned goods must be the work of the exhibitor.To be judged on quality, appearance, arrangement, clarity and container.Please submit recipe on an 8 ½ X 11 paper in a page protector and include the contents of jar and method of preservation.Lids must be dated with the month and year canned.

Best of Show

DIVISION 5- FOOD EDUCATION

These exhibits demonstrate information about specific food issues.

Class:

620501 Educational Exhibit

620502Notebook and trifold display on food preparation, food groups, etc.

620503Foods records Notebook and trifold display of activities relating to foods projects completed during the current year.

Best of Show

DIVISION 6- TABLE SETTING

These exhibits are collections of arranged plates, bowls, and silverware presented on a table.One entry in this division. Table space will be provided (approx. 2’ x 3’).Setting the table will be done in front of the judge. Exhibit to include a two-person place setting, centerpiece, tablecloth and an appropriate menu relating to the setting.Exhibitor’s personal appearance should be neat and clean.

Class:

620601Everyday

620602Outdoor

620603Holiday

620604Formal

Best of Show

DIVISION 7– BREAD

These are biscuits, quick breads (zucchini, banana or cornbread), doughnuts, coffee cakes, fritters, muffins, yeast breads, rolls, etc.

Class:

6207015-7 years old (competitive)

6207028-11 years old

62070312-14 years old

62070415-19 years old

Best of Show

Red Star® Yeast and coupons will be available to all exhibitors in any of the food categories.In addition, Red Star® merchandise award items will be given to three winners in the yeast bread categories. To be eligible to win the Red Star Yeast prize, exhibitors must use Red Star Yeast and attach an empty packet or photo to their recipe entry.

DIVISION 8-CAKES

These are unfrosted cake squares, cupcakes,bundt cakes, tortes, etc.

Class:

6208015-7 years old (competitive)

6208028-11 years old

62080312-14 years old

62080415-19 years old

Best of Show

DIVISION 9 - PIES

These are large fruit tarts.No purchased pie shells or mixes are permitted.The whole pie must be entered.Leave one piece on a plate

after judging.Examples include pumpkin, fruit, mincemeat, cream, pecan, meringue, cheese cake, etc.

Class:

6209015-7 years old (competitive)

6209028-11 years old

62090312-14 years old

62090415-19 years old

Best of Show

DIVISION 10- MAIN DISHES

These exhibits are the most important part of the meal.

Class:

621001Vegetarian

621002Casseroles

621003Salad and Salad Dressing

621004Pasta/noodles home made

621005High Protein:Meat, cheese, etc.

Best of Show

DIVISION 11- APPETIZER/HORS D’OEUVRES

These are small amounts of food eaten.

Class:

6211015-7 years old (competitive)

6211028-11 years old

62110312-14 years old

62110415-19 years old

Best of Show

DIVISION 12ALL OTHER DESSERTS

These exhibits are foods generally eaten at the end of a meal.

Class:

6212015-7 years old (competitive)

6212028-11 years old

62120312-14 years old

62120415-19 years old

Best of Show

DIVISION 13-JAR RECIPES

These exhibits are recipes in mason jars designed to be given as gifts.Bring jar to display, the recipe on an 8 ½ X 11 paper in a page protector and samples to taste.

Class:

621301Beverages

621302Desserts

621303Breads

621304Meals

Best of Show

DIVISION 14-DECORATIVE FOODS/FOOD ART

These exhibits are food that has been altered to

provide a visual appeal.This is the art of modifying, processing, arranging or decorating food to enhance its aesthetic appeal.Search food art for ideas.

Class:

6214015-7 years old (competitive)

6214028-11 years old

62140312-14 years old

62140415-19 years old

Best of Show

DIVISION 15-OTHER DIETARY CONSIDERATIONS

Includes gluten-free, nut-free, diary-free, and sugar-free.

Class:

6215015-7 years old (competitive)

6215028-11 years old

62150312-14 years old

62150415-19 years old

Best of Show