student gardner workforce

4-H Microwave project

August 5, 2016

MICROWAVE COOKING

                                 No State Fair Entries                                  

(Revised for 2017)

Level A (grades 3 - 4)
Level B (grades 5 - 6) 
Level C (grades 7 - 9)
Level D (grades 10 - 12) 


 

Each year the 4-Her is required to complete 3 new activities from 3 different BITES in the specified manual.

PROJECT DESCRIPTION

Members will learn basic food preparation techniques for using the microwave.
In the advanced divisions, members will learn how to convert recipes and prepare dishes for the entire meal.

EXHIBIT
General Instructions

How to prepare products for display:

♥  Most food products should be displayed on a paper or foam plate.

♥  For cakes - cut a piece of cardboard about 1⁄2 inch larger than the bottom
    of the 
cake. Cover this cardboard with wax paper, plastic wrap, or foil before
    putting the 
cake on it.

♥  Any other product that may be sticky on the bottom, such as fruit crisps or
    pies, 
may be left in the container in which they were microwaved. Containers
    should 
be labeled so they may be returned to you following judging.

♥  All canned products must have the ring on the jar top to protect the seal.
    
Whole products will be exhibited for judging. Only a slice of the exhibit or one
    cookie will remain for show. The rest of the product will go home after judging.
    
Recipes are required and must be covered with plastic. Label your recipe card
    with recipe name, 4-H’ers name and division.
   
♥   Since it is illegal in the State of Indiana for youth under the age of 21 to
     purchase or  consume alcoholic beverages, 4-H members are to use recipes
     that do not include an alcoholic beverage as an ingredient. A suitable non-
     alcoholic or imitation product may be substituted.

♥  Grade 3-- Microwave snack mix (in a package)

♥  Grade 4-- Three squares or bars of microwave fudge

♥  Grade 5-- Three bars of microwave cookies or brownies 

♥  Grade 6-- One microwave upside down cake

♥  Grade 7-- One microwave fruit crisp
 
♥  Grade 8-- One microwave coffee cake

♥  Grade 9-- One package of a microwave candy product
 
♥  Grade 10-- One microwave double layer or bundt cake
                     (Note:  Custards, cream, and cream cheese fillings or frostings
                                are not acceptable in an exhibit because they are highly
                                perishable when left at room temperatures).

♥  Grade 11-- One microwave fruit and/or nut pie
                       (Note: Custards, cream, and cream cheese fillings or frostings
                                  are not acceptable in an exhibit because they are highly
                                  perishable when left at room temperatures).

♥  Grade 12-- A jar of microwave jam or jelly. Label with name, product, quantity,
                      and date made.

 
                             Safety Requirements
Foods Entered in County and Statewide Competitions

Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a "potentially hazardous food" has been properly prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food.

Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a “potentially hazardous food” has been properly prepared or handled before, during, or following the competition.

Purdue Extension Food Safety Policy (revised 11/2013)

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