FCCLA FOODS
Department B

Superintendent:
     Karri Bennington 

RULES AND INFORMATION

1. Entrants name, class and school should be on the bottom of the container. Labels will be provided by each Family and Consumer Science teacher. DO NOT include the participants name on recipe.

2. Please read each category carefully for requirements. Those that do not meet the requirements will be disqualified.

3. A complete recipe must be included and be attached to the outside of the plastic wrap. Recipes may be printed or typed. No photocopies. Entries without complete recipes will be disqualified (except for decorated cakes and yeast rolls.)

4. Recipes containing alcohol will not be accepted, as ingredients would not be available for purchase by the FCCLA participant.

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

6.  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.

     Entrant must be willing to have recipes reprinted for distribution.

Cake Rules

Cake rules: except for decorated cakes, cakes must be on a disposable container, no larger than 12” round. Cakes must be securely covered with clear plastic wrap. Except for decorated cakes, cake must be baked in an angel food cake pan, a bundt pan or a round layer cake pan.

SCRATCH CAKES
   NO mixes. Cake and icing must be made from scratch. Recipes for cake and icing must be attached.

CREATIVE CAKES
   Unusual cakes made with mixes, with ingredients added other than those listed on box directions. (no larger than 10” round across) Frosting must be made from scratch. Entries without recipes will be disqualified. Cakes made with a cake mix with no variations or only flavoring changes will be disqualified.


BUNDT CAKES
   Scratch or Creative.

DECORATED CAKES
   Due to limited space, a student may enter only one decorated cake.

Layer Cakes
   These cakes must include decorating tip techniques such as piping, rose work, weaving, tip flower work (etc). They must be multiple layers. The major part of the entry must be TIP work. May be made from no more than three (3) packages of cake mix or three (3) standard size recipes. Decorated cakes will be judged on appearance and taste.


Decorated Novelty Cakes and Cupcakes
   May be made from no more than two packages of cake mix or two standard size recipes. Decorated cakes will be judged on appearance and taste.

Gourmet Cupcakes
   Unusual cupcakes made with mixes, with ingredients added other than those listed on box directions. Frostings must be made from scratch. Cupcakes may be made from scratch as well. Cupcakes will be judged on taste as well as appearance. Six (6) cupcakes should be entered for judging. They should be placed on an appropriately sized disposable container and covered with clear plastic wrap. Recipe for cake and frosting must accompany entry.

YEAST ROLLS
   Should be cloverleaf shaped and made from the *Standard Recipe listed below with no added ingredients. Six (6) rolls should be entered for judging. May be on standard plate size paper container, covered in plastic or inside a plastic bag.
          Standard Recipe
          1 package active dry yeast
          1/4 cup water
          1 cup milk, scalded
          4 tablespoons sugar
          1 teaspoon salt
          3 1/2 cups sifted all –purpose flour
          1 egg
          4 tablespoons shortening

   Soften active dry yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Turn out on lightly floured surface and knead well. Place in greased bowl and cover with plastic wrap and let rise in warm place (82 degrees) till double (1 1/2 to 2 hrs. ). Turn out on lightly floured surface and knead. Shape into clover leaf rolls. Let double (25 to 30 min.). Bake in hot oven (400 degrees) for 10 to 12 minutes. Makes about 18 to 24 rolls.

YEAST BREADS
   Should be on an appropriately sized container and covered with a clear plastic wrap. Yeast Bread does not require a loaf nor specific measurements. NO USE OF HOT ROLL MIX, PREPARED YEAST BREAD PRODUCT, OR BREAD MACHINES.

QUICK BREADS
   Should be placed on disposable container inside a plastic bag or covered with clear wrap. May not be made in bread machine. May not use pre-mixed packages or prepared products (canned biscuits).

CREATIVE CANDY
   Ten (10) pieces should be entered on a standard size disposable plate inside a clear plastic bag. Candy can include but is not limited to: cake pops, bon-bons, hard candy, etc.

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

BAR COOKIES
   Ten (10) bars should be entered on a standard size disposable plate inside a clear plastic bag. Brownies are acceptable. They must be made from scratch and icing is optional.

PIES
   May not require refrigeration. NO cream pies, NO meringue. Crusts and fillings must be made from scratch. No graham cracker crusts. Must include recipe for filling and crust. Must be in a disposable pan. Can include, but not limited to fruit pies, savory, fried and custards. Recipe cannot contain meat product of any kind.

CLASSES

Level I
     1.  Scratch Cake
     2.  Quick Bread
     3. Creative Cake
     4.  Cookie Bar
     5.  Cookie
     6.  Bundt Cake
     7.  Pie

Level II
     8.  Scratch Cake
     9.  Quick Bread
     10.  Creative Cake
     11.  Cookie
     12.  Bar Cookie
     13.  Bundt Cake
     14.  Pie

Level III
     15.  Scratch Cake
     16.  Quick Bread
     17.  Creative Cake
     18.  Cookie
     19. Bar Cookie
     20.  Bundt Cake
     21.  Pie

All-Level
     22. Decorated Layer
     23. Decorated Novelty Cakes and Cupcakes
     24. Yeast Rolls
     25. Yeast Bread
     26. Candy
     27. Gourmet Cupcakes

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 a sale slot.


FCCLA/4-H COMBINED THEMED

     28. FCCLA/4-H Theme (See pg. 37 for guidelines)