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.

7. Due to the 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 frosting are allowable.

     Entrant must be willing to have recipes reprinted for distribution.

CLASSES:

SCRATCH CAKES
   NO mixes. Cake and icing must be made from scratch. Recipes for cake and icing must be attached. Must be baked in a round layer cake pan.

     1. Level 1 (first-time participant in WCYF foods)
     2. Level 2 (2nd year participant in WCYF foods)
     3. Level 3 (3rd or more years of participation in WCYF foods) 

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.

     4. Level 1 (first-time participant in WCYF foods)
     5. Level 2 (2nd year participant in WCYF foods)
     6. Level 3 (3rd or more years of participation in WCYF foods) 

COOKIES
No bars. Should be drop, refrigerated or shaped. Ten (10) cookies on a standard-size disposable paper plate inside a zip-loc plastic bag. Must be from scratch, no mixes. 

     7. Level 1 (first-time participant in WCYF foods)
     8. Level 2 (2nd year participant in WCYF foods)
     9. Level 3 (3rd or more years of participation in WCYF foods) 

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

     10. Level 1 (first-time participant in WCYF foods)
     11. Level 2 (2nd year participant in WCYF foods)
     12. Level 3 (3rd or more years of participation in WCYF foods)  

BUNDT CAKES
Scratch or Creative.
With ingredients other than those listed in the basic directions on the box. NO layer cakes, No sheet cakes. Must be baked in a bundt or tube pan.

     13. Level 1 (first-time participant in WCYF foods)
     14. Level 2 (2nd year participant in WCYF foods)
     15. Level 3 (3rd or more years of participation in WCYF foods) 

QUICK BREAD
NO yeast. No pre-mixed packages or prepared products (canned biscuits). One large loaf should be placed in a disposable container inside a plastic bag or covered with clear wrap. May not be made in a bread machine.

     16. Level 1 (first-time participant in WCYF foods)
     17. Level 2 (2nd year participant in WCYF foods)
     18. Level 3 (3rd or more years of participation in WCYF foods)   

PIES
May not require refrigeration: NO cream pies, NO meringue, No uncooked fruit pies (ex. Strawberry pie in gelatin) Crusts and fillings must be made from scratch. No graham cracker crusts. Must include the recipe for filling and crust. Must be in a disposable pan. It can include, but is not limited to fruit pies, savory, fried, and custards. The recipe cannot contain meat products of any kind.

     19. Level 1 (first-time participant in WCYF foods)
     20. Level 2 (2nd year participant in WCYF foods)
     21. Level 3 (3rd or more years of participation in WCYF foods)

DECORATED LAYER CAKES
Due to limited space, a student may enter only one decorated cake.
These cakes must include decorating tip techniques such as piping, rose work, weaving, and tip flower work (etc.). They must be multiple layers. The major part of the entry must be TIP work. It 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. These cakes may be SCRATCH or CREATIVE.

     22. All Level (any qualified FCCLA or FCS student)    

DECORATIVE NOVELTY CAKES AND CUPCAKES
  May be made from no more than two packages of cake mix or two standard-size recipes. Decorated cakes and cupcakes will be judged on appearance and taste. These may be SCRATCH or CREATIVE.

     23. All Level (any qualified FCCLA or FCS student)

GOURMET CUPCAKES
Cupcakes may be SCRATCH or CREATIVE. Unusual cupcakes made with mixes, with ingredients added other than those listed on box directions. Frosting must be made from scratch. Cupcakes will be judged on taste as well as appearance. Six (6) cupcakes should be entered for judging. They should be placed in an appropriately sized disposable clear container with clear lids or covered with clear plastic wrap. The recipe for cupcakes and frosting must accompany entry.

     24. All Level (any qualified FCCLA or FCS student)

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.

     25. All Level (any qualified FCCLA or FCS student)  

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.

     26. All Level (any qualified FCCLA or FCS student)  

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.

     27. All Level (any qualified FCCLA or FCS student)  


FCCLA/4-H COMBINED THEMED CATEGORY
         
          2025 WCYF Theme: Raspberries

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.  

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.

10.  Entries will not be eligible for a sale slot.

FCCLA/4-H COMBINED THEMED

     28. FCCLA/4-H Theme