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articles must be shown together. Fasten articles together securely with yarn. 7. If deserving, a Champion Wool Garment Award will be awarded to the 4-H member with the best wool garment (clothing, fiber arts). To be eligible, garments must be made from loomed, felted or knitted fabrics or yarn of 100 percent wool. No more than 40% synthetic fiber. Entry tag must be labeled with the fiber content. 8. Members may make more than one entry per class. 9. Fiber Arts Educational Notebook - Share with others what you learned in this project about a particular Fiber Art. Exhibits should be in the form of a notebook or binder. The notebook should include a narrative section describing the fiber art. It should include a clear description of the project, technique, budget, supplies, goals, accomplishments, successes, failures, and future plans. It may include samples of techniques, how-tow, photographs of completed projects, or other ways of educating others about fiber arts. NOTE: A collection of brochures, web pages, patterns, record book forms, etc. does not constitute an educational notebook. Follow copyright laws as explained in the General rules as you are preparing your exhibit. Name, local unit and fiber art covered must be clearly marked in the notebook. JUNIOR (7-9 years of age) #229 Fiber Arts entry #230 Fiber Arts Educational Notebook INTERMEDIATE (10-13 years of age) #232 Fiber Arts entry #233 Fiber Arts Educational Notebook SENIOR (14 years of age or above) #236 Fiber Arts entry #237 Fiber Arts Educational Notebook 4-H FOODS AND NUTRITION/FOOD PRESERVATION Pat Stindt - Superintendent Consultation Judging, Monday, August 1 Premium Category 3 1. Read General 4-H Regulations. 2. Members may make more than one entry per class. 3. Complete recipes with ingredients and instructions on an 8½”x11” sheet of paper must be brought with the entry for foods AND food preservation entries, or the placing will be lowered one ribbon. 4. 4-Hers are encouraged to use whole grain flours, fruits, nuts, etc for added nutrition and be prepared to answer questions on nutrition of entry. 5. Each exhibit must be accompanied by a completed exhibit entry card. 6. Remove baked products from pans (and cupcakes/muffins from wrappers) and place on paper plates or on covered cardboard cut to fit size of the product. PLACE IN A CLEAR, FOOD GRADE, PLASTIC BAG. The entire product must be exhibited and uncut. 7. Pies should be entered in disposable aluminum tins. 8. A decorated food item must be a food item, not a decorated box. Decorated items will be judged on the decoration and not the quality of the cake. Not a Kansas State Fair eligible exhibit. 9. All un-frosted cakes should be exhibited in an upright position with crust showing, except for those cakes made with special designs such as Bundt cakes. They should have top crust down. 10. Vegetable shortening frostings are recommended, not butter, margarine, or cream cheese. Recipe is available from your local Extension office. 11. COMMERCIAL MIXES ARE ACCEPTED for Level I. Commercial mixes may be used if altered for Levels II, III, and IV. 12. -Exhibit three (3) of the following: cookies, bars, muffins, breadsticks. Cookies and rolls must be the same shape and size and from the same recipe. -A loaf of bread or cake will be exhibited uncut. Quick breads do not contain yeast. Crack acceptable on nut breads. Bread machine bread can ONLY be exhibited in the Level IV division. -For snack mix, trail mix or granola - exhibit 2 cups. 13. No alcohol should be included as an ingredient in food entries. Entries with alcohol in the recipe will be disqualified and not be judged. 14. For food safety purposes, any food with custard and cream cheese type fillings and frostings, flavored oils, “canned” bread or bread or cakes in a jar, or food requiring refrigeration will not be judged. Refer to K-State Research and Extension publication, 4-H712, Food Safety Recommendations for Acceptable Fair Exhibits, for information to help you make informed, safe food exhibit decisions. Foods with alcohol will not be judged. 15. A Food Gift Package: No alcoholic beverages will be accepted. A food gift package must contain at least three different food items (prepared for human consumption), made by the 4-Her, in a suitable container no large than

18”x18”x18”. Prepared food items must have recipes attached with the entry. Additional homemade food items beyond the 3 minimum or purchased items also may also be included in the gift basket. On a 3 x 5 card, answer these questions: a) what is the intended use; b) what food safety precautions were taken during and after preparation. At Kansas State Fair this entry will count as a non-perishable food product, not as an educational exhibit. 16. Educational exhibits may be in the form of a poster (no larger than 22” x 28”), notebook or display (displays are not to exceed a standard 3’x4’ tri-fold display board) showing something learned in the foods project, a project activity done, a food-nutrition community service program etc. 17. Modified non-perishable food product must be modified from original recipe to nutritionally enhance the food product. Attach one - 8½x11-inch page (front and back) that includes Original Recipe, Modified Recipe and Narrative to describe doneness, aroma, flavor, tenderness and/or texture. 18. Food Preservation guidelines: Exhibits must have been preserved since the previous year’s county fair. Each exhibit must have the complete recipe and instructions, or it will be lowered one ribbon placing. Recommended method of processing must be used. Open kettle processed food will not be accepted. Pickles and sweet spreads must be finished using the water bath process. Low acid products must be pressure processed properly for the altitude of residence. Exhibits must be sealed in clean standard canning jars, with matching brand (use Ball lids on Ball jars, or Kerr lids on Kerr jars, etc) two-piece lids. Ball and Kerr plaid, fruit decorated or brushed silver lids are permissible, but fancy padded lids, fabric overwraps or cozies interfere with the judging process and should not be used. Jars must be sealed when entered. Jelly must be in ½ pint or pint jars. All other products must be in pint or quart jars. Note: there are 12-ounce canning jars available. If there is not a USDA recommended process time available for the 12-ounce jar, these may be used with a pint jar canning process recommendations. Each exhibit must be labeled with a uniform label placed 1” from the base of the jar. You may need to make a label using an adhesive mailing label. The label must not cover brand name of jar. The label must give: Class #, Division, Product , Canning Method, Process Time, Pressure (psi), Name and County/ District. Dried Foods: one kind of dried food product exhibited in a small canning jar. If dried food product is not in a canning jar, it will be lowered one ribbon rating. Suggested mount: 1/3 to ½ cup, or three or four pieces per exhibit. All meat jerky MUST be cooked to 160 degrees F before or after drying. Dried products must include the recipe and preparation steps. Jerky not heated to 160 degrees F will not be disqualified and not be judged. Heating information can be found at www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-11.pdf. Level I - JUNIOR (7-8 years of age, beginning, box mixes may be used) #241 Non-perishable food product from the 4-H Foods and Nutrition Curriculum or similar recipe(s) may include snack mixes, no bake cookies, muffins, cup cakes. #242 Educational Exhibit #243 Food Gift Package/Specialty Product/Decorated Food Item #244 Preserved Food (canned or dried) #245 Modified non-perishable food product. Level II (9-11 years of age, intermediate) #249 Non-perishable food product from the 4-H Foods and Nutrition Curriculum or similar recipe(s) may include nutritious snack, baked cookies (bar or drop), quick breads, muffins, coffee cake (make without yeast), one-layer cake (any flavor, frosted). #250 Educational Exhibit #251 Food Gift Package/Specialty Product/Decorated Food Item #252 Preserved Food (canned or dried) #253 Modified non-perishable food product. Level III (12-13 years of age, advanced) #257 Non-perishable food product from the 4-H Foods and Nutrition Curriculum or similar recipe(s) may include cookies (rolled or pressed), yeast breads or rolls, quick breads, muffins and sweet dough pastries, cakes (foam or sponge), 2-layer cake (any flavor, frosted) #258 Educational Exhibit #259 Food Gift Package/Specialty Product/Decorated Food Item #260 Preserved Food (canned or dried) #261 Modified non-perishable food product. Level IV (14 years of age or above) #265 Non-perishable food product from the 4-H Foods and Nutrition

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NCK Free Fair - 2011 Fair Book  

NCK Free Fair - 2011 Fair Book

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