The following exhibit
requirements best coincide with the content in
Fantastic Foods curriculum and are presently used in the Indiana 4-H program.
Exhibit requirements can vary from state to state, so please check with the
your state about the specific requirements of your state.
Click on scorecard to download a copy
of the scorecard for that exhibit.
- Six (6) yeast breadsticks or yeast rolls (any
shape, medium size - not a sweet roll). Include recipe card. Scorecard
- One (1) container of freezer jam. Include index
card with recipe and instructions for storing. Label with name of product,
quantity, and date frozen. Scorecard
- An action demo. Scorecard
- A yeast bread (can be loaf, braid, but not rolls)
using a specialty grain such as whole wheat, rye, oat bran, etc. OR a sweet
bread such as tea ring. Include recipe card. Scorecard
- One jar of a canned tomato product using the Hot
Pack Method for a boiling water bath canner, such as tomato juice, catsup,
barbecue sauce, or salsa. Include index card with recipe and instructions
for cooking or using the product. Label with name of product, quantity, and
date canned. Scorecard
- An action demo. Scorecard
- One (1) package of a non-perishable invented snack
such as a granola bar, brownie, fudge, fruit leather, popcorn snack, trail
mix, etc. Exhibit must include a separate folder containing a marketing plan
with product name, recipe, how it will be packaged, a package design, where
it will be sold and suggested selling price. Label should include product
name, date, quantity and serving size. Scorecard
- One jar of canned pickles or a canned pickled product.
Include index card with recipe and storage instructions. (Products using fancy
pack are not acceptable.) Label with name of product, quantity, and date canned.
Include index card with recipe and storage instructions. Scorecard
- An action demo.
for Preparing Foods Exhibits
- Cover label with clear plastic wrap so that it will not
become grease stained.
- Tape label to the paper plate or container before the
product is wrapped.
Recipe or index cards
- A recipe or index card (5" x 8") is required
for all foods exhibits. Be sure to include all the information requested in
the exhibit description, as well as your county name, and the dept.-section-class
numbers. It is recommended that you wrap the card in plastic wrap or in a
How to prepare products for display
- Most food products should be displayed on a paper or
- For cakes - cut a piece of cardboard about 1/2-inch larger
than the bottom of the cake. Cover this cardboard with wax paper, plastic
wrap, or foil before putting the food product on it.
- Any other product that may be sticky on the bottom, such
as some fancy breads, should be put on round square, or rectangle cardboard.
Cover this cardboard with wax paper, plastic wrap, or foil before putting
the food product on it.
- Frozen food exhibits (containers and food) will not be
returned to the exhibitor. Please display in freezer bags or disposable containers.
- Pies should be exhibited in disposable pie tins.
- All canned products must have the ring on the jar top
to protect the seal.
For baked product competitions:
"Fillings, frosting, glazing, pie filling, and meringue whether uncooked
or cooked are not permitted to contain cream cheese, whipped cream, unpasteurized
milk or eggs/egg white (pasteurized eggs or eggs cooked to 160°F may be
used). Home canned fruits, vegetables, or meats are not permitted in products.
Recipes must be provided that show which ingredients were used in each part
of the product. Contestants should carefully wash their hands and make sure
that their hands do not have any open cuts before preparing foods. Whenever
possible, baked products should be transported and stored in chilled coolers
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West Lafayette, Indiana, 47907. All Rights Reserved.