DEPARTMENT 34 4-H AND YOUTH
Best of Show Rosettes Each Department
Entry Deadline August 3, 2007
Superintendents Sandy Redlon

Judging

• Unless otherwise indicated, the Danish system of awarding premiums will be used with A (blue ribbon), B (red ribbon), C (white ribbon) rating given each exhibit in each class.
• It is expected that approximately 30% or total exhibits may be rated A, 50% rated B, and 20% rated C, although any one class may vary greatly from these percentages to conform to the judge's rating, but in no case shall a judge award an A rating to more than 50% or exhibits in any class have more than three entries.
• IF IN THE OPINION OF THE SUPERINTENDENT AND THE JUDGE, THE EXHIBIT IS NOT WORTHY, NO PREMIUM WILL BE AWARDED AND THE EXHIBIT WILL BE REMOVED.
• Items or articles made during 2006-2007 project year may be entered.
• This includes Division A through H.
• ANY ARTICLE ACCEPTED FOR ENTRY AND JUDGING MUST HAVE THE FOLLOWING INFORMATION ON TAG ATTACHED TO EACH ENTRY NAME OF EXHIBITOR, DEPARTMENT, SECTION, CLASS, PROJECT, AND RECIPES (TYPED, PRINTED, 3X5 CARDS) FOR ALL FOOD WRAP OR PREFERABLY, PUT CONTAINER IN A ZIPPER BAG.
• ALL DISPLAYS SHOULD BE ON ENVIRONMENTALLY FRIENDLY MATERIALS
• A collection shall be on firm backing and not more than 9 square feet.
• Entries of small articles should be enclosed or encased to prevent loss.

A $3.00         B $2.00         C $1.00

LEARNING OBJECTIVE To encourage exhibitors to develop food preparation and preservation skills by using food safety techniques and proper cooking procedures to produce an appealing product.

Section 1 Food Preservation

Class	Class
1   1 Jar Pickles	6   Frozen Fruits (freezer bags)
2   1 Jar of Fruit	7   Frozen Vegetables (freezer bags)
3   1 Jar of Vegetables	8   Frozen Jellies or Jams
4   1 Jar of Jelly or Jam	9   Dehydrated Foods
5   Other Preserved Food	10   Assortment Herbs potted or dried

Section 2 Food Preparation