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.

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

Level A - Six Easy Bites

Grade 3

• Six (6) drop, molded, or bar baked cookies. Include recipe card. Scorecard
• A package of six (6) frozen cookies. Display in freezer bag or freezer container. (Note: Freezer containers will not be returned.) Include index card with instructions for defrosting. Label with name of product, quantity, and date frozen. Scorecard
• An action demo. Scorecard

Grade 4

• Six (6) muffins of any kind (no muffin liners). Include recipe card. Scorecard
• A (1) package of frozen berries. Display in freezer bag or freezer container. (NOTE: Freezer containers will not be returned.) Include index card with instructions for cooking or defrosting. Label with name of product, quantity, and date frozen. Scorecard
• An action demo. Scorecard

Level B - Tasty Tidbits

Grade 5

• A square, oblong or round layer of cake, without frosting. Include recipe card. Scorecard
• One (1) uncooked frozen mini-pizza using pita bread, English muffin, bagel, or already prepared crust (no larger than 7" in diameter) with toppings of your choice. Meat toppings such as hamburger, sausage, bacon, etc. need to be cooked. Display on covered cardboard inside freezer bag. Include index card with instructions for cooking. Label with name of product and date frozen. Scorecard
• An action demo. Scorecard

Grade 6

• Six (6) no-yeast, any shape pretzels (shaped, stick, or nugget) OR six no-yeast rolled biscuits (no drop biscuits). Include recipe card. Scorecard
• One (1) packge of any frozen vegetable or combination vegetables. Display in freezer bag or freezer container. (Note: Freezer containers will not be returned.) Include index card with instructions for cooking. Label with name of product, quantity, and date frozen. Scorecard
• An action demo. Scorecard

Level C - You're the Chef

Grade 7

• 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

Grade 8

• 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

Grade 9

• 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 pickels 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. Scorecard

Level D - Foodworks

Grade 10

• A single or double crust baked fruit pie (no graham cracker crust). (Note: Custards, cream, cream cheese frosting and fillings, and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left at room temperature). Scorecard
• 1 jar of pressure canned vegetables, meat or combination product, such as soup, stew, spaghetti sauce with meat, etc. Include index card with recipe and instructions for cooking or using the product. (Products using a fancy pack are not acceptable.) Label with name of product, quantity, and date canned. Scorecard
• An action demo. Scorecard

Grade 11

• A non-perishable international food product (such as apple strudel, French bread, Mexican wedding cakes, fortune cookies, etc.) with a separate page describing the food customs of the country where the food comes from and how this product is used in relationship to that country's customs. (NOTE: Custards, cream, cream cheese frosting and fillings, and raw eggs white frosting are not acceptable in an exhibit because they are highly perishable when left at room temparture.) OR a table display on a country outlining food preferences, meal patterns, how nutritional needs are met, interesting customs, etc. Display should be no larger than 16" deep / 22" wide x 28" high. Scorecard
• 1 package of a frozen entree such as a casserole, hearty soup or vegetable dish in a freezer container. Exhibit should include an index card with recipe and instructions for reheating. Containers should be labeled with name and county for easy return. Label with name of product, quantity and date frozen. Scorecard
• An action demo. Scorecard

Grade 12

• A non-perishable food product for a special occasion or catered meal (such as an appetizer, holiday food, fruit cake, special occasion cake, altered recipe product, etc.) with a separate page utilizing how this product will be used at the event, OR a table display for a special occasion or catered meal. The display should include a notebook outlining menu, supplies to buy, preparation schedule, equipment, table layout, etc. Display should be no larger than 16" deep x 22" wide x 28" high. Scorecard
• A jar of cooked jelly or a reduced sugar fruit spread. Include recipe card. Label with name of product, quantity, and date made. Scorecard
• An action demo. Scorecard

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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