Members will enter their preserved foods to be judged at the fair.  Please make sure to follow the Ball Canning Rules or the USDA Guidelines,  Also check additional rules in the State Fair Handbook and make sure there isn't another handbook for this project area. 

There are a vast amount of projects in this grouping:

    Menu Planning

    Daily Food Guide

Breads

    Muffins

    Quick Bread

    Yeast Batter Bread

    Dinner Rolls

    Ethnic Baked Goods

    Convenience Bread

    Bread Machine Bread or Rolls

Dairy Foods 

    Any food enhanced with buttermilk, powdered milk, evaporated milk, yogurt, cottage cheese, or cheese containing less than 80% of calories form fat (fat contains nine calories per gram, so cream cheese is eliminated) The dairy food items must be safe when stored at room temperature, so no creams or custards. 

    Study of a Dairy Product

    Fun with Dairy Foods

Other Baked Goods        

        Bars

        Drop Cookies

        Molded Cookies

        Refreigerator Cookies        

        Pressed Cookies

        Rolled &  Cut Cookies

        Cakes -No Commercial Mixes

            Foam Cake

           Loaf Cake

        Soy Baked Goods

        Fun with Convienence 

        Nutritional Situation

        Recipe Adaptation to Improve Nutrition

Gluten Free Baked Goods

Ask for the additional handbook!!!!

Members will learn about food safety, nutrition, and food preparation skills.  

The member will prepare a recipe for the judges that has at least one serving of one food group.  The member will have 90 minutes to complete the recipe, set a table correctly, and interview with a judge on basic nutritional information.