Dept 25 J – Foods & Nutrition

Updated: May 11, 2022

Superintendents

Pam Mergen, John Mergen


  1. All food exhibits become the property of the Fair Board.
    All food will be disposed of by the Superintendents.
  2. Entries must be in place by Saturday at 9:00 a.m.
  3. Single exhibits MUST be displayed on SMALL, FIRM PAPER PLATES, 6 inches in diameter. Collection exhibits should be exhibited on oval platter paper plates. Exhibits should be in a plastic bag large enough to accommodate exhibit.
  4. Recipes MUST accompany foods. State complete recipe including procedure. No recipe necessary for decorated cakes.
  5. Mixes are not allowed, except where noted.
  6. Entry tags and recipes should be secured to PLATE, not to covering.
  7. Poster size must be 14″ x 22″
  8. Food diary consists of 5-day diary of food intake, copy of report from entry of information into food tracker at mypyramid.gov and summary of what was learned.

 

CLASS 1 – SIX EASY BITES

Premiums

Blue Red White Pink
$2.00 $1.75 $1.50 $1.25

 

Open to members grades 3 and 4
Lot No.

  1. Plain yellow cake – 3″ corner square
  2. Baked drop cookies – three (such as chocolate chip, oatmeal, etc.)
  3. No bake cookies – three
  4. Brownie – 3″ corner square
  5. Plain Muffins – three (nothing added)
  6. Chocolate chunk or chocolate chip cookies – three
  7. Chocolate cupcakes, unfrosted – three
  8. Nutritional snack mix – 1 cup (no chocolate)
  9. Food prepared in a microwave
  10. Educational poster
  11. Recipe collection, box or book, one category with at least 10 recipes
  12. Any activity from project book
  13. Food diary and report
  14. Decorated gingerbread house (no recipe needed)

Open to members grade 5 and over
Lot No.

  1. Gingerbread, unfrosted – 3″ corner square
  2. No bake cookies – three
  3. Brownie – 3″ corner square
  4. Plain Muffins – three (nothing added)
  5. Chocolate chunk or chocolate chip cookies – three
  6. Chocolate cupcakes, unfrosted – three
  7. Nutritional snack mix – 1 cup (no chocolate)
  8. Food prepared in a microwave
  9. Recipe collection, box or book, one category with at least 10 recipes
  10. Educational poster
  11. Any activity from project book
  12. Food diary and report
  13. Decorated gingerbread house (no recipe needed)

 

CLASS 2 – TASTY TIDBITS (grades 5 and 6)

Premiums

Blue Red White Pink
$2.50 $2.25 $2.00 $1.75

 

Lot No.

  1. Applesauce cake – 3″ corner square
  2. Quick bread – 1/3 of full-size loaf showing end
  3. Pumpkin bars – 3″ corner square
  4. Twisty pretzels – three
  5. Gingersnap cookies – three
  6. Quick coffee cake – 3″ corner square
  7. Baking powder biscuits – three
  8. Pressed cookies – three different shapes
  9. Any other muffins – three prepared in microwave
  10. Decorated cake or cupcakes (3) – may be on form, judged on decoration only
  11. Food prepared in the microwave
  12. Recipe collection, box or book, at least two categories with at least 10 recipes in each
  13. Educational poster
  14. Any activity from project book
  15. Food diary and report
  16. Decorated Gingerbread house (no recipe needed)

 

CLASS 3 – YOU’RE THE CHEF (grades 7, 8 and 9)

Premiums

Blue Red White Pink
$3.00 $2.75 $2.50 $2.25

 

Lot No.

  1. Breadsticks – three
  2. Angel food cake, unfrosted – 1/4 cake
  3. Rolled cookies – three
  4. Nationality cookies – three of one variety, including statement of recipe source and nationality
  5. Yeast bread – 3″ slice of full-size loaf showing end
  6. Sponge cake – 3″ corner square
  7. Pie crust, unfilled – 6″ to 9″
  8. Candy – three pieces each of two varieties
  9. Decorated cake or cupcakes (3) – may be on form, judged on decoration only
  10. Food prepared in a microwave
  11. Recipe collection, box or book, at least four categories with at least 10 recipes in each
  12. Any activity from project book
  13. Educational poster
  14. Mobile displaying food careers
  15. Food diary and report
  16. Decorated gingerbread house (no recipe needed)

 

CLASS 4 – FOODWORKS (grade 10 and over)

Lot No.

  1. Bread made in bread machine – 3″ slice of full-size loaf showing end.
  2. Holiday cookies – three
  3. Double crust fruit pie – 1/8 of pie
  4. Low calorie desert, including nutrition information – 1 serving
  5. Whole wheat or rye yeast bread – 3″ slice of full-size loaf showing end
  6. Jelly roll cake – 3″ slice full-size loaf showing end
  7. Donuts – two
  8. Decorated cake or cupcakes (3) – may be on form, judged on decoration only
  9. Food prepared in a microwave
  10. Recipe collection, box or book, at least six categories with at least 10 recipes in each
  11. Any activity from project book
  12. Educational poster
  13. Food diary and report
  14. Decorated gingerbread house (no recipe needed)

CLASS 5 – FOOD PRESERVATION

  1.  One jar per entry
  2. All jars must be labeled with:
    • Class _____
    • Entry No. ________
    • Date Processed _____________
    • Type of Pack: Hot _____Cold ______
    • Elevation _______
    • Boiling Water Bath ____________
    • Time:________________
    • Pressure Canner ______________
    • lbs Time: _____________
  3. Canned food must be in clear pint or quart standard canning jars with rings removed. All foods must be canned according to UW Extension recommendations and have been canned since last year’s fair.

Lot No.

  1. Fruit
  2. Vegetable
  3. Pickled
  4. Jam or Jelly
  5. Dried Food