• Criteria for evaluating educational displays and posters include:
  • Originality of Idea — 20 points
  • Educational Value — 50 points
  • Display Value — 30 points
• All food products must be on a paper plate and in a sealed plastic bag. The superintendent will only exhibit a slice of cake or bread and one cookie, muffin or roll of all exhibits and will dispose of all excess food.
• 4-H'ers may use recipes indicated in the 4-H Foods manuals or any other recipe that fits the exhibit requirements. Bread machines may be used for the bread exhibits but bread must be made from scratch - no mixes.
• Canned foods should be placed in colorless, standard canning jars such as those made by Kerr, Ball, etc., and properly sealed with two (2) piece lids (no paraffin on jams and jellies). Other types of jars will be rejected. Judges will remove the screw-bands at time of judging. Labels should be neat and plainly written. Jars of jams and jellies being considered for ribbons may be evaluated for taste in addition to traditional attributes.
• Resources can be found at: OKC and Tulsa State Fair Information andNutrition, Health, and Wellness page.

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Food Preparation Exhibits

 

Level Two – Grades 3-5

• Class 1. Three (3) Muffins
• Class 2. Three (3) Rolled Biscuits
• Class 3. Three (3) Baked Drop Cookies (no shaped cookies such as snickerdoodle or peanut butter)

 

Level Three – Grades 6-8

• Class 4. One-half loaf of any yeast bread (not a sweet dough) made by hand or in a bread machine
• Class 5. Three (3) yeast cinnamon rolls (no icing)
• Class 6. Three (3) rolled sugar-type cookies (no icing; no gingerbread recipes)

 

Level Four – Grade 9-12

• Class 7. One-half loaf or portion of breads from another culture. Include a one (1) page story on how this bread fits into that culture and its nutritional contribution
• Class 8. One-half of one 8" or 9” layer un-iced cake (no angel food or chiffon)
• Class 9. Two-crust fruit pie – 9” or 10” disposable pie pan. Crust and filling must be made by exhibitor.

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Food Preservation Exhibits

Jar rings should be left on for display. Home canned food entries to be presented in standard jars made for home canning, with a raised pattern or lettering, clear, uncolored glass and two-piece lids.

 

Level Two – Grades 3-5

• Class 10. One (1) pint or half (½) pint jar of jam or jelly processed in boiling water canner
• Class 11. Two (2) pieces of fruit leather
• Class 12. One (1) pint or half (½) pint of salsa/picante sauce

 

Level Three – Grades 6-8

• Class 13. One (1) pint jar cucumber pickles
• Class 14. One (1) pint or quart of any single canned fruit (not pickled)
• Class 15. Dried Fruit (½ cup of a single dried fruit). Display in a sealed plastic sandwich/freezer bag

 

Level Four – Grades 9-12

• Class 16. One (1) pint or quart jar pressure canned vegetables (no tomatoes or pickles)
• Class 17. One (1) quart or one (1) pint jar of plain canned tomatoes
• Class 18. Dried Vegetable (½ cup of a single dried vegetable). Display in a sealed plastic sandwich/freezer bag