4-H FOOD
Department E

Superintendents:
     Shelly Laaser, Decatur
Assistant Superintendent:
     Cheryl Fortenberry, Slidell 

RULES AND INFORMATION

1. The 4-H Food Division is open to all qualified 4-H members in Wise County.

2. An individual may enter only one item per class. It must be entered in the correct class.

3. Each entry must have 4-H’ers name, age, 4-H club and recipe class taped to bottom of container and visible from the exterior. Cakes should be covered securely with clear (no color) transparent wrap or clear throw-away covers and be on paper plates, cardboard, or board (display board is not to extend more than 2 inches outside the food). Cookies, candy and breads should be on paper plates and placed inside a plastic bag. Pies should be in disposable pie plates and covered with transparent wrap or clear plastic throw-away cover.

4. Due to lack of refrigeration at the contest site, no entries that require refrigeration will be accepted. Any entry requiring refrigeration, regardless of category will be disqualified. Examples include: cream cheese, whipped cream, uncooked heavy cream, Cool Whip, cheesecake, and cream pies. Cream cheese and cooked heavy cream based frostings are allowable.

5. A copy of the complete recipe must accompany food.
DO NOT include participants name on recipe. Recipe shall be attached to top of food, outside the wrap. Typed recipes are encouraged, but handwritten are accepted. Entrant must be willing to have recipes reprinted for distribution. Recipes containing alcohol will not be accepted, as ingredients would not be available for purchase by the 4-H participant.

6. Meat products used in any recipe must be cured.
   i.e.: pepperoni, bacon, etc. Recipes containing non-cured meats will not be accepted.


7. Garnishes shall be edible and the complete work of the exhibitor; frosting must be made from scratch.

8.
Entries must be in the Women’s Building between 7:30 and 10:00 a.m. Monday. None will be accepted after 10:00 a.m.

9. Entries will be placed first through sixth places, according to merit. All others will receive participation ribbons.

10. Premiums will be given on first through third places.

11. Entries will be released from 2:30 pm until 4:30 pm Tuesday.

12. Photographs for Grand, Reserve and Overall age division winners will be taken Tuesday at 4:00 p.m. in the Women’s Building.

13. Entries not complying with these rules will not be accepted. Disqualification for not following the rules will be up to the discretion of the 4-H Food Superintendents.

14. The 5 sale slots will be allocated as follows:
     * Overall Grand Champion
     * Overall Reserve Grand Champion
     * Junior: 8yrs old & 3rd—5th grade Champion
     * Intermediate: 6th, 7th & 8th grade Champion
     * Senior: 9th, 10th, 11th & 12th grade Champion


15. See Entry information on page 12 & 17 for guidelines on entering.

CLASSES:

COOKIES
    No bars. Should be drop, refrigerator or shaped. Ten (10) cookies on a paper plate inside a plastic bag.

     1.  Junior: 8yrs old & 3rd—5th grade
     2.  Intermediate: 6th, 7th & 8th grade
     3.  Senior: 9th, 10th, 11th & 12th grade

BAR COOKIES
    Ten (10) bars on paper plate inside a plastic bag.

     4.  Junior: 8yrs old & 3rd—5th grade 
     5.  Intermediate: 6th, 7th & 8th grade
     6. Senior: 9th, 10th, 11th & 12th grade

CANDIES
    Ten (10) pieces on paper plate inside a plastic bag.

     7.  Junior: 8yrs old & 3rd—5th grade
     8.  Intermediate: 6th, 7th & 8th grade
     9. Senior: 9th, 10th, 11th & 12th grade

SCRATCH CAKES
    Multiple layers only. No mix, maximum size 9 inches. Cake and frosting must be from scratch.

     10.  Junior: 8yrs old & 3rd—5th grade
     11.  Intermediate: 6th, 7th & 8th grade
     12. Senior: 9th, 10th, 11th & 12th grade

CREATIVE CAKES
    Multiple layers only, maximum size 9 inches. Unusual cakes made with MIXES, with ingredients added other than those listed on box directions. Frosting must be from scratch.

     13.  Junior: 8yrs old & 3rd—5th grade
     14.  Intermediate: 6th, 7th & 8th grade
     15.  Senior: 9th, 10th, 11th & 12th grade


BUNDT CAKES OR TUBE CAKES
    Scratch or creative. With ingredients other than those listed in basic directions on box. NO layer cakes, NO sheet cakes.

     16.  Junior: 8yrs old & 3rd—5th grade
     17.  Intermediate: 6th, 7th & 8th grade
     18.  Senior: 9th, 10th, 11th & 12th grade

QUICK BREADS
    NO yeast. NO pre-mixed (packaged) mixes allowed. One (1) large loaf inside sealed plastic bag.

     19.  Junior: 8yrs old & 3rd—5th grade
     20.  Intermediate: 6th, 7th & 8th grade
     21. Senior: 9th, 10th, 11th & 12th grade

YEAST BREAD
    The purpose of this fair is to reward personal skills. Therefore, NO hot roll mix or bread machines are to be used. Ten (10) rolls, 1 loaf, or tube loaf sealed inside plastic bag.

     22.  Junior: 8yrs old & 3rd—5th grade
     23.  Intermediate: 6th, 7th & 8th grade
     24.  Senior: 9th, 10th, 11th & 12th grade

PIES
    Those which do not require refrigeration: NO cream pies: NO meringue, no uncooked fruit pies (ex. Strawberry pie in gelatin). Crust and filling must be made from scratch.

     25.  Junior: 8yrs old & 3rd—5th grade
     26.  Intermediate: 6th, 7th & 8th grade
     27.  Senior: 9th, 10th, 11th & 12th grade


FCCLA/4-H COMBINED THEMED CATEGORY

          2022 WCYF Theme: Strawberries

1. ONE class. No age or level divisions.

2. Theme will change each year and will relate to a food grown in Texas.

3. The entry should not be duplicated in the regular FCCLA or 4-H foods division. (Ex. FCCLA/4-H members should not enter the same recipe in the Theme division and the candy class.)

4. Entry types can be any of the FCCLA/4-H categories except those that ARE NOT tasted.

5. Entries will be judged based on the following criteria: best use of food theme; taste, texture, appearance, and degree of difficulty.

6. Minimum to maximum size for the container that the entry is presented in may not exceed the size of other FCCLA/4-H categories.

7. Entries will be displayed separately in the Women’s building from the other FCCLA/4-H food entries.

8. Separate judges will judge FCCLA/4-H Theme entries from those judging FCCLA/4-H food entries.

9. 1st, 2nd, and 3rd place entries will receive an award.
         
For 2022: 1st, 2nd, and 3rd place will receive premium money.

10. Entries will not be eligible for the sale.

FCCLA/4-H COMBINED THEMED

     28. FCCLA/4-H Theme (See pgs. 51-52 for guidelines)