4H Foods

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4-H Foods NutritionCindy Brison, MS RD,
Extension Educator Amy Peterson, MS RD,
Extension Educator2006 State Fair 4-H Foods
Superintendents

• 2006
• Nebraska State Fair

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Whats New to You in 2006?

• Updated and revised Foods Judging Guide!
• New Rules and Regulations for Food Preservation
  Projects
• Guidelines for judging 4-H Foods Projects.
• New Foods Projects at the Nebraska State Fair!

4-H Foods Judging Guide
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Food Preservation Projects
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Rules about Recipes

• New for 2006 is that all food preservation
  entries must include recipe and source of recipe.
  
• All food preservation entries must have the
  canning method, processing time, and recipe.

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Recipes need to be from an approved source,
following safe processing methods, not Famous
Aunt Idas No Fail Green Beans. This might
include University Extension publications, the
USDA Canning Guide, or the Ball Blue Book.
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This isnt your grandmas kitchen
Its important to make sure the 4-Her uses
current canning principles!
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Why 4-H Food Safety?

• 4-H Food Projects must be designed and executed
  to reduce the potential for food borne illness.
• Critical considerations
• Prevent introduction of pathogens during
  preparation
• Prevention of pathogen growth after
  preparation

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Focusing on Food Safety

• What causes food to be unsafe?
• Microbiological hazards are considered the
  biggest risk to humans.
• Microorganisms are important because
• loss of shelf life and product quality
• major cause of food borne illness

HAZARDS
Chemical Physical Biological
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Conditions for Growth
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What grows where?

• Bacteria, yeasts, and molds can grow on just
  about anything but like carbohydrate and
  proteins.
• Think about the foods that spoil the
  quickestThese are the ones we are concerned
  about.

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Is this food exhibit safe?

• Ask yourself these questions before you judge the
  exhibit
• Does this product require refrigeration?
• Would you eat this product at room temperature?
• Will this product hold up to its standard as it
  is evaluated by a judge or on display for the
  public?

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4-H and Food Safety???

• 4-H Foods Projects need to have food safety in
  mind.
• Judges will not evaluate foods that they consider
  unsafe.
• Safe food handling needs to be
  used to prepare foods that will
  survive in warm, humid situations.

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Consider Food Canning Projects.
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Purple Ribbon Rules

• Canned Products are accepted if canned according
  to Current USDA processing methods must be
  followed for all food preservation.
• Standard canning jars must be used. Jelly glasses
  or half pint jars may be used for jellies and
  preserves.
• Jams, preserves and marmalades, fruit, tomatoes
  and pickled vegetables MUST be processed in a
  boiling water bath.
• Tomatoes may be processed by a boiling water bath
  or pressure canner.
• All non-acid vegetables and meats must be
  processed in a pressure canner.

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Pie in the Eye.

• Pecan and walnut pies are acceptable, if made
  from a traditional recipe using eggs, sugars, and
  no added water or milk. There is not enough
  moisture in this type of pie to support
  microbial growth.
• Recipes that include
  added water or milk are
  NOT acceptable.

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Topping it Off

• Icings and frostings made with RAW eggs are not
  acceptable, however egg white rinses brushed on
  prior to baking are fine.
• Cream cheese frostings
  are only acceptable if
  recipe has a ratio of 4
  cups sugar per 8 ounces
  of cream cheese.
• Whipped cream cheese frostings without powdered
  sugar are NOT acceptable.

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• Frostings made with meringue powder or powdered
  sugar, milk, and flavorings caramel rolls and
  pineapple upside down cake are acceptable. The
  high sugar content of the toppings will not
  support bacterial growth.
• Cream cheese fillings or melted cheese toppings
  may result in an unsafe food product by judging
  time due to heat and humidity and will be
  disqualified.

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Leave these recipes at home

• Breads containing ingredients that are normally
  refrigerated.
• Cake or brownies baked in a jar.
• Canned or preserved products
  from a questionable source.
• Caramel corn or pies baked in
  a bag.
• Custard or cream filled pies.
• Flavored oils.
• Fresh salsa.

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• Homemade egg noodles.
• Jerky of any kind.
• Meat filled pastries.
• Raw egg in any uncooked product.
• Sourdough or friendship bread products.
• Sweet rolls with cottage cheese or egg toppings.
• Vegetables marinated in oils or herbs.

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Guidelines for Judging

• Being a 4-H Judge for youth is an amazing and
  exciting responsibility.
• It is one of the most attentive times for the
  4-Her and their parents and leaders throughout
  their 4-H experience. .
• What you do and say may be more important than
  what everyone else has said and done during the
  year.

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How to Be a Good Judge

• Familiarize yourself with the food to be judged.
• Be informed. Know basic recipes and preparation
  methods. A cake may have been made from a
  standard, or using a healthier adaption. How was
  it mixed? The recipe and the method of mixing can
  make a difference in the outcome of the product.
• Be objective. You may be called upon to evaluate
  a food you dislike or a food prepared differently
  from your favorite way.
• Be positive. Point out what is good! Suggest what
  could be done to improve it as a learning
  experience, not as a criticism.
• Explain why a product has been given a certain
  rating.

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Quality Differences of Foods

• What are we looking for?
• Products that are appealing, characteristic, and
  representative of the genre of product

Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Evaluation of exhibits is based on

• APPEARANCE
• AROMA
• FLAVOR
• TEXTURE/CONSISTENCY
• TENDERNESS
• TECHNIQUE

Food image courtesy of http//food.oregonstate.edu
/ba.html
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Biscuits

• Uniform size and shape
• Lightly browned
• Tender crumb
• Creamy color
• Good flavor
• Fine, even holes
• Not soggy or doughy

Food image courtesy of http//food.oregonstate.edu
/ba.html
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Cookies

• Uniform size, shape, and color
• Texture either soft or crisp
• Even cells
• Well blended ingredients
• No surface grease or flour
• Good flavor

Food image courtesy of http//food.oregonstate.edu
/ba.html
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Muffins

• Uniform size and shape
• Slightly rounded top
• Pebbled surface
• Well blended
• Good flavor, with no off flavor from fat,
  leavening, flour, or nuts

Food images courtesy of Nebraska State 4-H
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Yeast Rolls

• Golden brown crust, slightly darker on top than
  sides
• Well proportioned, uniform shape
• Evenly rounded top
• Tender, elastic and moist texture
• Thin cell walls
• Medium grain, light for size
• Pleasant aroma

Food images courtesy of Nebraska State 4-H
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Quick Breads

• Well-proportioned shape
• Evenly rounded, minimal crack
• Even color with no surface grease or flour
• Tender, with a slightly rough crust
• Even grain with no tunnels
• Moist and tender crumb, slightly sweet flavor

Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Similar problems result in many types of baked
goods. Look at the following examples of quick
bread crisis and you will see how these changes
in quality are visible in other baked goods as
well.
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Pronounced sinking of fruit
Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Swirl is not evenly distributed and the product
may have a doughy undercooked portion.
Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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This product was over filled, which can result in
a burned or dried out bread.
Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Note the discoloration caused by either too hot
of an oven or placement too close to the bottom
element of the oven or glass pan with too hot of
oven. It is recommended to reduce oven temps by
25 when using a glass pan.
Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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These products are peaked meaning that they
were over mixed.
Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Yeast Breads

• Golden brown crust with slightly darker top than
  sides
• Evenly rounded
• Tender, elastic texture
• Slightly moist, not dry or doughy
• Thin cell walls
• Small holes, with light volume

Food images courtesy of Nebraska State 4-H
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You can SEE the difference!
Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Your nose knows.what NOT to smell.

• Oily or rancid aroma
• Overly yeasty or sour smell
• Presence of added ingredients
• Burnt

Food image courtesy of Judges Training 2005, Food
Safety for 4-H Judging, Iowa State University
Extension
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Other Tasty Additions to TASTY TIDBITS

• HEALTHY QUICK BAKED PRODUCT replaces the one
  layer cake. Baked good must be made with less
  sugar, fat or salt, or altered using a sugar or
  fat substitute. Include original recipe and
  altered recipe.
• FOAM CAKES have been added. Foam cakes are cakes
  that have a high ratio of eggs to flour and fall
  into three categories angel food cakes or
  meringues sponge or jelly roll cakes and
  chiffon cakes.

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Other Tasty Additions To FOODWORKS

• Double crusted fruit pies may be double crusted,
  crumbed, or lattice topped.
• A specialty pastry category has been added. This
  might include pie tarts, puff pastry, phyllo
  doughs, scones, biscotti, choux, croissants,
  Danish, or strudels. Common characteristics would
  include a golden brown color and a tender, flaky
  crumb.

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New Projects at the Nebraska State Fair!!
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Fast Foods!

• Replaces the MEALS project, with some revised
  and new exhibits!
• COFFEE CAKE
• MICROWAVED PRODUCT
• COST COMPARISON EXHIBIT
• FOOD TECHNOLOGY EXHIBIT
• FAST FOODS MENU PLANNING
• FAST FOOD BAKED PRODUCT

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• COFFEE CAKE (any recipe or shape) At least 3/4
  of baked product. May be exhibited in disposable
  pan. Include cost of making recipe and a menu for
  a complete meal where this recipe is served.

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• MICROWAVED PRODUCT (any recipe or shape) At
  least ¾ of baked product or 4 muffins on a paper
  plate. May be baked in disposable pan. Include
  comparison of using a microwave to prepare a
  baked product and how that affected the time of
  preparation and quality of the product, and a
  menu for a complete meal where this recipe is
  served.

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• COST COMPARISON EXHIBIT Exhibit must include a
  food product made from scratch and a cost
  comparison with some form of commercial product
  (mix, frozen, deli, etc.) If 4-Her doesn't
  exhibit a food item in this class, it will be
  lowered a ribbon placing.

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• FOOD TECHNOLOGY EXHIBIT Exhibit must include a
  food product prepared using new technology as a
  non-traditional method. (i.e. bread baked in
  bread machine, cake baked in convection oven,
  baked product from microwave, etc.) Entry must
  include supporting information that discusses new
  method and how it compares with traditional
  method. If 4-Her does not exhibit a food item in
  this class, it will be lowered a ribbon placing.

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• FAST FOODS MENU PLANNING 4-Her develops
  exhibits that aid in menu planning. May be a
  menu plan that is developed for at least five
  meals, a recipe file, or a poster that is related
  to what is learned in the Fast Foods project.
  Consider creativity and neatness. Menu plan may
  be mounted on a 9 x 12 colored paper or poster
  board, or display in clear plastic binder. Refer
  to pages 16 19 and 60 63 in the Fast Foods
  Manual. Attach an evaluation found on page 64
  for two or more of the menus you have prepared.
  Fast Foods Recipe File Collection of 10 recipes
  from any source. Each recipe must accompany a
  complete menu in which the recipe is used. An
  additional 10 recipes may be added each year
  4-Her is in project, with year clearly marked on
  recipes. Display in recipe file or in a clear
  plastic binder.

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• FAST FOOD BAKED PRODUCT Use five to seven
  ingredients to make a quick baked product. May
  be any recipe. Prepackaged products may be used
  in recipe, ex. Refrigerated dinner roll, pre-made
  bread dough, etc. Display proper amount of food
  item (4 on a plate or ¾ or more of baked item).
  Supporting information must include experiences
  in making a fast food baked product.

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Youth in Motion!

• YOUTH IN MOTION POSTER, SCRAPBOOK, OR PHOTO
  DISPLAY
• ACTIVITY BAG
• YOUTH IN MOTION HEALTHY SNACK RECIPE FILE
• EXERCISE INTERVIEW
• HEALTHY SNACK

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• YOUTH IN MOTION POSTER, SCRAPBOOK, OR PHOTO
  DISPLAY about the 4-Hers family or self involved
  in a physical activity or concept/lesson
  involving this project. This might contain
  pictures, captions, and/or reports about the
  physical activity the individual or family did as
  a result of taking this project.

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• ACTIVITY BAG A duffle bag or backpack that the
  4-Her packs so that they are always prepared to
  be active and make healthy food choices. May
  include proper workout attire, a healthy beverage
  or snack, a notebook or goal sheet, etc. Make
  sure all items are clearly labeled and an
  explanation of why it is included in the Activity
  Bag.

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• YOUTH IN MOTION HEALTHY SNACK RECIPE FILE -
  Collection of 10 recipes from any source. Each
  recipe must accompany a complete menu in which
  the recipe is used. An additional 10 recipes may
  be added each year 4-Her is in project, with
  year clearly marked on recipes. Consider
  creativity and neatness. Display in recipe file
  or in a clear plastic binder.

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• EXERCISE INTERVIEW Interview someone in your
  life that you have chosen to be active with or
  someone that you admire that is physically
  active. Why do they enjoy their exercise program?
  What are their goals? Why do you admire them?
  Maximum of two pages, one sided write up of an
  interview with someone who has an active exercise
  program. Consider creativity and neatness. Mount
  on a 9" X 12" colored paper or poster board, or
  display in clear plastic binder. Include a
  picture of the person interviewed. (May be
  laminated to preserve exhibit.) Overall size of
  mounted exhibit should be no larger than 9 X 12
  inches.

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• HEALTHY SNACK see ideas for non- perishable
  snacks on pg 36. Four cookies, bars, muffins,
  etc., on a paper plate.

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The 4-H Foods Judging Guide is a great resource
to let you know about most food items entered in
the fair and what to look for as product
standards.
Use it as a way to comment on things that turned
out just right and ways to make improvements.
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Questions?