Suggested Exhibit Requirements

 

The following exhibit requirements best coincide with the content in the 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 staff in your state about the specific requirements for your state.

 

Level A - Six Easy Bites
Level B - Tasty Tidbits
Level C - You're the Chef
Level D - Foodworks
Instructions for Preparing Foods Exhibits

Click on scorecard to download a copy of the scorecard for that exhibit.

Level A - Six Easy Bites

Grade 3

Grade 4

Level B - Tasty Tidbits

Grade 5

Grade 6

Level C - You're the Chef

Grade 7

Grade 8

Grade 9

Level D - Foodworks

Grade 10

Grade 11

Grade 12

 

Instructions for Preparing Foods Exhibits

Labeling

  1. Cover label with clear plastic wrap so that it will not become grease stained.
  2. Tape label to the paper plate or container before the product is wrapped.

Recipe or index cards

  1. A recipe or index card (5"x8") 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 plastic bag.

How to prepare products for display

  1. Most food products should be displayed on a paper or foam plate.
  2. 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.
  3. 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.
  4. Frozen food exhibits (containers and food) will not be returned to the exhibitor. Please display in freezer bags or disposable containers.
  5. Pies should be exhibited in disposable pie tin.
  6. 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 whites (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 (41°F).

 

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