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4H Food Exhibits and Products

Department 5

View Rules & Regulations

To place an on line entry click here:http://nwwafair.fairwire.com/

*NEW FOR 2018*

All entries must be registered online. This will be required for all exhibits and exhibitors that are entered into the fair. If you don’t have access to a computer, then the library is your best option. There will also be a computer available for use at the fair office during normal business hours.

Michelle Williams - Superintendent
360-380-1026

Entries can be placed on-line through Monday prior to the fair (one week). Entries can be brought in Friday before the Fair in the 4-H Exhibit Building from 12 p.m. to 6 p.m.

  • Articles should be entered on plates and enclosed in plastic zip bags or something similar.
  • Cakes and pies may be placed on foil covered cardboard and loosely covered.
  • Open only to members enrolled in 4-H Foods, Nutrition, or Family Living projects.
  • Project exhibited should be the same as project enrolled in.
  • Attach recipe on 3" x 5" or 4" x 6" card with each homemade item.
  • Exhibitors may enter only one item in each lot.
  • Entries including raw eggs will not be accepted.
  • Family members entering the same lot must use a different recipe.
  • No package mixes.
  • All entries should include an index card with name, age, club and recipe (if applicable)

DIVISION A - Juniors - 8 to 10 years of age
DIVISION B - Intermediate - 11 - 13 years of age
DIVISION C - Senior 14 to less than 19 years of age

*DIVISION C - exhibitor must attach an explanation of what was learned in preparation.


PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER

1. Bread, all variety, yeast ½ loaf

11. Donuts, all variety, 4

2. Bread, all variety, quick ½ loaf

12. Muffins, 4

3. Baking powder biscuits

13. No bake item

4. Cake, one layer, ½ cake

14. Pie, all variety, ¼ pie

5. Cake, angel or chiffon, un-iced ½ cake

15. Popover, 4

6. Candy, any variety, 4

16. Roll, all variety, 4

7. Cheesecake

17. Special diet – diabetic, gluten free, vegan etc.

8. Cookies, all variety, 4

18. Tart, 4

9. Cream puffs, 4

19. Other than listed

10. Cupcakes, all variety, 4


PREMIUMS: 7.00 6.00 5.00
CLASS NUMBER
20. Decorated cake - Judged on decoration only. May use something other than an actual cake to decorate.


PREMIUMS: 6.00 5.00 4.00
CLASS NUMBER
21. Recipe file, properly organized by type of food. Each year entered you must add at least 15 new recipes with the date labeled on each card. Seniors must include a card stating what was learned.

FOOD PRODUCTS - PRESERVED

1, Juniors cannot go to State Fair.
2. Open to members carrying 4-H Food Preservation, or Foods of the Pacific Northwest projects.
3. All projects to be exhibited in standard canning jars.
4. Processing methods should follow USDA recommendations. (Jams, jellies, preserves, and marmalades should be processed in boiling water bath, unless freezer products.)
5. Citric acid or bottled lemon juice must be added to tomatoes. All canning exhibits must be labeled. Use label C0803 - C0804.
6. The label should be placed on top of the lid. Information on the label should tell kind of food, type of pack (raw or hot), processing method used, time processed, date processed, name and county of exhibitor. Current crop and/or food processed after the last fair.
7. No one-piece lids or screw bands on jars will be accepted. Jam and jelly jars will be opened for judging. Please provide 1 ring for opened jar used for judging.
8. Bring two jars of the same batch if canned and one container if frozen.
9. The unopened jar will be displayed.
10. Please bring an extra ring for the opened jar so that the content with not spill
11. Paraffin is not acceptable for these products.
12. Must include a 3" x 5" card with an explanation of what was learned in preparing the food.
13. Recipe should be included on a 3X5 card the intermediates and senior exhibitors.
14. Family member or clubs may not entered canned goods made from the same batch.

DIVISION D - CANNED FRUIT, JAMS AND PICKLES

PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER

1. Applesauce

9. Pears

2. Apricots

10. Plums

3. Berries, any variety

11. Pickles, any variety

4. Cherries, any variety

12. Prunes

5. Jam, any variety, 2 jars

13. Relish, any variety

6. Jelly, any variety, 2 jars

14. Rhubarb

7. Marmalade or conserve, any variety, 2 jars

15. Strawberries

8. Peaches

16. Other than classified


DIVISION E - CANNED VEGETABLES

Properly labeled and pressure canned only. No whole green beans or asparagus.

PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER

1. Beans, any variety

5. Peas

2. Beets

6. Tomatoes

3. Carrots

7. Vegetables, mixed

4. Corn

8. Vegetables, other than classified




DIVISION F - CANNED MEAT, POULTRY AND FISH
Properly labeled and pressure canned only.

PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER

1. Beef

5. Mutton

2. Chicken

6. Pork

3. Clams

7. Salmon

4. Game





DIVISION G - DRYING FOODS

All dried food exhibits must be labeled. The label CO804 should be placed on top of jar lid, container or package. Information on the label should tell the type of food, method of drying (oven, air, or dehydrator), drying time, pretreatment used (if any), date dried, and name and county of exhibitor. Limited to one per lot.

PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER
1. Any fruit
2. Any vegetable
3. Any meat, fish, poultry
4. Any other


DIVISION H - FROZEN JAMS & JELLIES

Use appropriate freezer containers. The label should be placed on top of container lid.

PREMIUMS: 5.00 4.00 3.00
LOT NUMBER
1. Jams
2. Jellies


DIVISION J - FOOD JUDGING Thursday of the Fair at 9 am

PREMIUMS: 6.00 5.00 4.00
LOT NUMBER
1. Food Judging

On the spot food activity
4H in Action


BROWN BAG LUNCH

Entries are received Friday from 12 p.m. to 6 p.m. Contents of the brown bag lunch will be displayed in 12"x12" area near the baked and canned food exhibits. No containers can be returned. Include a 5"x 8" note card with the three menus for the day. State serving size amounts. Food should be chosen and packaged so as to meet the nutritional needs of the exhibitor with the understanding that the exhibitor will leave home at 7:30 a.m. for the first day of the school year and will store the lunch in his locker until the 12:30 p.m. lunch period. Observe food safety principles. The beverage does not have to be included in the sack lunch but should be indicated on the day's menu to be exhibited with the entry. An empty beverage carton or can could be included for exhibit purposes. Any display that has been shown previously will need Superintendent approval.


DIVISION K - BROWN BAG - No State Competition

PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER
1. Brown Bag Lunch


TABLE SETTING

Open to everyone

Entries are received Friday from 2 p.m. to 7 p.m. Must be enrolled in a Foods project or Beginning Family Living. Each entrant may display one table setting. Include a card of what was learned in preparation of exhibit, menu on a 3” x 5” card, and an explanation for the choices of foods and table appointments. May choose a theme. Include a place mat or something to depict what linens would be used. May include a sketch or photo showing how the entire table should appear. Not responsible for breakage or theft. Space is limited. Pre-registrations will be taken on a first come-first served basis until space is filled. Any display that has been shown previously will need Superintendent approval. Exhibitor must be present for set-up. Only exhibitor will be allowed to set-up their table setting.

DIVISION L - TABLE SETTING
No State Competition

PREMIUMS: 5.00 4.00 3.00
CLASS NUMBER
1. Table Setting

SMALL DISPLAYS

Entries are received Friday before the Fair from 12 p.m. to 6 p.m. Exhibit must include 3’”x 5” cards with the recipe (for Class A only) and an explanation of what was learned in the preparation of the display. Information presented should be accurate, concise and easily read from a short distance (3 - 4 feet). Small displays must be less than 15" wide, 15" high and 12" deep. If exhibit has several pieces, include a sketch, diagram or photograph showing how it is to be displayed. Limited to one display per exhibitor. Please - no cut vegetables or fruit. Any display that has been shown previously will need Superintendent approval.


DIVISION M - SMALL DISPLAYS

PREMIUMS: 7.00 6.00 5.00
CLASS NUMBER
1. With food product made by exhibitor
2. Without food product made by exhibitor

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