Feature Booth Contest: ST ND RD

FEATURE BOOTH CONTEST
Descriptions This contest is designed to offer an opportunity for a 4-H club or 4-H project to
showcase their club or project. The booth must be suitable for public viewing. Project leaders in any
project may work with their members to plan and produce a booth. These booths should be action booths, so
the visitors to the 4-H Showcase can participate at your display and learn more about your club/project and
stimulate interest in 4-H activities. Visitors can play games, make things, test themselves, etc.
Eligibility: All 4-H members presently enrolled, or going to enroll in current year, from any club
or project.
Objectives:
 To provide an opportunity for members to present their club or project to the general public.
 To provide an opportunity to be creative.
 To engage the public in a learning activity. (Learn by Doing!)
 To have FUN!
BOOTH Guidelines:
 All booths start at 9:00 am with their set-up. 4-H members need to do the bulk of the set-up.
 4-H members need to man the booth during all hours of the Showcase.
 Judging begins at 10:00 am.
 Each booth will have one 6-foot table (72" x 30") furnished by the event.
 Total space allowed for the booth is 10 feet by 6 feet
 All backdrops must fit into this total allowable space. The height of your backdrop must be
indicated on your application.
 Electricity is available. Please indicate on entry form if you need electrical service for your booth.
 All extension cords, supplies and clean-up are the responsibility of the booth participants.
Entry Forms: Each club or project must submit a copy of the application by the deadline given.
Judging: Entries must be brought to the Showcase on event day at 9 am. Judging will be held on
the same day starting at 10 am and will be based on following instructions: effective title, suitable
subject, attracts attention, use of color, holds interest of audience, conveys message, accomplishes a
purpose, general appearance and workmanship.
Awards: The entries will be judged on the Danish System. This means they are judged against a
standard with no number limit to the placing of 1st, 2nd, and 3rd. “Best of Class” means something
outstanding, if no one entry stands out the judges may decide not to award a “Best of Class”.
Ribbons and/or medals will be awarded.
Departure: All items will be removed after 2 pm on the day of the event. Any materials and/or
belongings remaining after 3 pm will be thrown away. Any awards not claimed by 3 pm will be
returned to the Showcase inventory. Please make arrangements for the removal of your entries if
you cannot retrieve them by 3 pm.
Rev. 8/15/12
EDUCATIONAL POSTER & EDUCATIONAL DISPLAY
CONTESTS
Descriptions These contests are designed to offer an opportunity for youth to showcase their
knowledge of a particular subject on a poster OR display. The poster/display must be suitable for
public viewing.
Eligibility: All 4-H members presently enrolled, or going to enroll in current year, from any
project. Posters and displays must have been made within the 12 months.
!
POSTER Guidelines:
 Posters must be 22” x 28”.
 Posters must be ready to hang and must have fasteners and wire attached approximately 8”
from the top on the backside. Member’s name needs to be on the back of the poster.
 The poster is to be on a poster board of any color. .
 A member may enter no more than two posters in the 4-H Showcase.
DISPLAY Guidelines:
 Your educational display can be on any subject.
 It should be no bigger than 4’ x 4’ x 4’. Display would be similar to a still presentation.
 Member needs to supply their own card table and accessories for their display.
 A member may enter only one display in 4-H Showcase.
Entry Forms: Each participant must submit a copy of the application by the deadline given.
Divisions:
 Primary members – 5 years old to 8 years old
 Junior members – 9 and 10 years old
 Intermediate members – 11 and 13 years old
 Senior members – 14 through 19 years old
the same day starting at 9:30 am and will be based on following instructions, effective title, suitable
subject, attracts attention, use of color, holds interest of audience, conveys message, accomplishes a
purpose, general appearance and workmanship.
Ribbons and/or medals will be awarded to junior members and above. Primary members will
receive ribbons only.
Rev. 8/15/12
CREATIVE SEWING PATTERN POSTER CONTEST
Description: This contest is available to all members. Members do not need to be in a sewing
project. Poster entries in this contest need to have the following items: sample of garment fabric, a
list of your eye, skin and hair color, height, and a title.
project. Posters must have been made during the past12 months and suitable for public viewing.
Guidelines:
 Use a standard 22” x 28” poster or foam board (may be white or colored) sturdy enough to
hold accessories.
 Pattern envelope or drawing of the garment(s) you would be using. If you use a pattern
envelope, please indicate the view(s) you are using.
 Sample of fabric(s) you have chosen either as a swatch or as a miniature garment.
 A recent photograph of yourself and a description including your skin color, eye color, hair
color, height and age should be on the front of the poster.
 On the back of the poster, place your name, club, and age.
 Optional: A title for your poster, i.e., Back to School Basics, Summer Styling, etc., is helpful
to add color and it is recommended for educational poster entries at the fairs. Pictures
(magazines, etc.) or drawings of accessories can also be used creatively.
Divisions:
 Primary member – 5 years old to 8 years old
 Junior member – 9 and 10 years old
the same day starting at 9:30 am Judging will be based on: following instructions, presentation, and
suitability.
outstanding; if no one entry stands out, the judges may decide not to award a “Best of Class”.
Rev. 8/15/12
ARTS AND CRAFTS CONTEST
Description: This contest is available to all 4-H members who are interested in demonstrating
their ability to be creative and show their artistic talent. Youth does not need to be in Arts & Crafts
project.
project. Items must have been made during the current year and suitable for public viewing.
CATEGORIES & GUIDELINES: LIMIT: 3 entries per class per exhibitor

 Birdhouses can be of any composition you choose. For example: Plastic milk jug, wood,
Popsicle sticks, milk cartons, etc. Entice those birds to want to live in your house!
 Jewelry should be any wearable necklace, bracelet, earrings, etc. If your jewelry piece is
not easily recognized in the categories, a 3 x 5 card with a one-sentence “use” description
should accompany the entry.
 Aluminum Foil Sculpture needs to be constructed entirely of aluminum foil. Please limit
size to 12”x12” space. Have a 3x5” title card for your sculpture & member’s name on
bottom of sculpture.
 Recycling Sculpture can be of any recycled materials or repurposed small appliances and
be able to fit in an 18”x18” area. Have a 3x5” title card for your sculpture & member’s
name on bottom of sculpture.
 Interlocking Building Toys (Lego’s, K’NEX) No kits or bionicles allowed. All entries
must be an original design or an adaptation. All entries should be firmly mounted.
Maximum baseboard size: 16” x 20”.
 Model Rockets Remove all live rocket engines from rockets. Two categories: Small rocket
(under 20”) and Large rocket (20” and over)
Divisions:
the same day starting at 9:30 am and will be based on appearance, workmanship, originality and
creativity.
Rev. 8/15/12
4-H Club CHILI COOK-OFF
ENTRIES MUST BE RECEIVED NO LATER THAN
WEDNESDAY, September 19, 2012.
Only 10 Teams will be accepted for the event, maximum of 4 members per
team. Limit 1 team per club until September 19, 2012.
We will send out an email if any of the 10 spots are still available after September 19. After that, any
team can sign-up, 1st come 1st serve until the 10 spots are filled.
Set-up period for the Chili Cook-Off will be from 11:00 am to 11:30 am. Basic food safety
questions will be asked of the team during set-up. Tasting and judging will begin at NOON and
last until 1:30 pm.
Teams MUST bring the following items:

A 8 ½”x 11” sign with your team name, club name & name of chili
Card table
Chili in at least a 4-quart crock pot
Instant Read Thermometer
Serving utensil
Forty 1/4 sheet copies of your recipe
Extension cord with a surge protector
Small trash receptacle. (Sample cups and spoons will be supplied for your use.)
Any costumes/hats your team wishes to wear to promote your chili
Important Requirements
All adult team advisors must read & review, prior to the September 19th deadline, all the
steps of the Food Safety Training. Here is the link for the training: http://www.foodsafety.gov/.
The link will take you to the Federal Food Safety page as required by the UCANR. Please click
on the 6 different steps (Clean, Separate, Cook, Chill, Food Safety Myths Exposed,
Dangerous Food Safety Mistakes) that appear on the left side of page and read all pages,
starting with the CLEAN step.
The Adult Advisor is responsible to train and ensure youth team members utilize safe food
handling practices. Relevant basic food safety questions will be asked of the team at time
of set-up.
All meat used must be slaughtered and processed in USDA inspected facilities. Packaging will
display the USDA inspection seal.
You must have an instant read thermometer available to monitor the temperature of the chili at
all times to assure safe food handling. Chili must be heated to and maintained at above 140
degrees Fahrenheit.
Your final recipe must be sent as an attachment via email to Lisa Jack at
[email protected] by September 19, 2012.
(Further information is on the following page.)

CLUB CHILI COOK-OFF continued
Rev. 8/15/12
Description: This contest is available to all 4-H clubs who are interested in showcasing their
favorite Chili recipe.
Objectives:
 To provide members with the opportunity to demonstrate their ability to make good use of
leisure time in constructive activities.
 To develop skills and knowledge in preparing and serving tasty, attractive and nutritious
chili.
 To develop an understanding of the importance of homemade food.
Eligibility: All 4-H clubs with members currently enrolled (or will be enrolled this year) in any
project.
Guidelines: This contest can be of any recipe the team chooses.

 One of the ingredients of your recipe must be from Sonoma County. For example:
Clover milk or butter, vegetables or meat that was grown here in Sonoma County.
 The written recipe used must accompany the dish at time of judging.
Entry Forms:
Each team must submit a copy of the application by the deadline given.
Judging:
Judging will be held on the same day of 4-H Showcase and will be based on appearance, taste,
whether it is properly cooked and answers to food safety questions.
Awards:
Showcase event attendees will vote for their favorite chili by ballot. The People’s Choice award
will be awarded to the team with the highest judges’ score and the most public votes. In case of a
tie, the event organizers will blind sample the chilies from the teams that are tied and choose the
winner.
Rev. 8/15/12
CREATIVE COOKIE & CUPCAKE DECORATING CONTESTS
Description: These contests are available to all 4-H members who are interested in demonstrating
their ability to prepare and decorate cookies or cupcakes.
Eligibility:
All 4-H members presently enrolled, or going to enroll in current year. Member does not need to be
enrolled in a food project. Member do not need to be present at the event.
Guideline: LIMIT: 3 entries per class per exhibitor

 You may choose to do cookies or cupcake made from scratch or box mix.
 Submit 4 cookies or 4 cupcakes on a sturdy, disposable plate for each entry.
 You will need to include the recipe used in each entry.
 Your cookies/cupcakes will be judged on taste, well cooked vs. over-cooked, how even is
the frosting/filling and the overall presentation.
Entry Forms:
Each participant must submit a copy of the application by the deadline given.
Divisions:
Judging:
Entries must be brought to the Showcase on event day at 9 am. Judging will be held on the same
day starting at 9:30 am and will be based on appearance, color, taste, and if entry is properly
cooked.
Awards:
The entries will be judged on the Danish System. This means they are judged against a standard
with no number limit to the placing of 1st, 2nd, and 3rd. “Best of Class” means something
Rev. 8/15/12
PLACE SETTING CONTEST
Description: This contest is available to all 4-H members who are interested in demonstrating
their ability to set a presentable table.
Objectives:
 To provide members with the opportunity to demonstrate their ability to be creative.
 To develop skills and knowledge in preparing and serving tasty, attractive meals and snacks
with the correct table setting.
 To develop an understanding of importance in presentation of an item.
project.
Guidelines: Here are descriptions of different parts of the place setting. Not all parts are required
for each place setting. Please check the chart below for what is required
 Napkin - May be cloth or paper as appropriate for your setting. If folded or put in a holder,
napkin may be placed on the plate or to the left of the plate. Flat folded napkins should be
placed to the left of the plate with the edges (not the fold) closest to the plate and the open
corners at the bottom.
 Plate - More than one plate may be used if appropriate for your chosen category and menu.
 Cup and Saucer – Place to the right of the plate.
 Glass – Place above and to the left of the cup. Any additional glassware is placed to the
right of the glass.
 Placemat – 15” x 24” or smaller. May be of any material (cloth, paper, etc.) appropriate for
your setting. No folded tablecloths.
 Menu – Menu shall be made of folded piece of paper no larger than 4.25” x 5.5” (8.5” x 11”
sheet folded in half). The cover of menu should be decorated. Remember when you plan
your menu to include the basic three food groups (protein, grains, vegetables/fruits) and
think about the harmony of color and texture in the foods. Be sure to spell all words
correctly. Half of your score is based on your menu.
 Arrangement –. A creative, interesting arrangement of fresh, dried, or artificial plant
materials and/or other materials may be placed above napkin or plate. The arrangement
should be small enough to be used at each place setting at a table. No centerpieces. Half of
your place setting score is based on the arrangement, so be creative.
 Note: There should be no loose materials on your dishes that could get into food. For
example: confetti, tinsel, etc. Everything should fit on your place mat, if possible.
 No silverware or flatware! (Knives, forks, and spoons)
(please continue to 2nd page of Place Setting guidelines)
Rev. 8/15/12
If you entered a setting in: Your setting should include:
*Place setting
Food and Nutrition: *Placemat
*Menu
*Place setting
Creative Arts: *Placemat
*Arrangement
*Placemat
Food Preservation: *Place setting
*Menu with one or more preserved foods
*Jar/package of 1 preserved food in menu
*Place setting
Member Made: *Placemat
*Arrangement
Arrangement or menu Glass Cup and Saucer

Placemat
Napkin Plate and Bowl
Entry Forms:
Each participant must submit a copy of the application by the deadline given.
Divisions:
Judging:
Entries must be brought to the Showcase on event day at 9 am. Judging will be held on the same
day starting at 10 am and will be based on appearance, color, overall menu knowledge, ability to
follow guidelines and presentation of setting.
Awards:
The entries will be judged on the Danish System. This means they are judged against a standard
with no number limit to the placing of 1st, 2nd, and 3rd. “Best of Class” means something
Rev. 8/15/12

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FEATURE BOOTH CONTEST

CATEGORIES & GUIDELINES: LIMIT: 3 entries per class per exhibitor

Teams MUST bring the following items:

(Further information is on the following page.)

Guidelines: This contest can be of any recipe the team chooses.

Guideline: LIMIT: 3 entries per class per exhibitor

(please continue to 2nd page of Place Setting guidelines)

Arrangement or menu Glass Cup and Saucer

Napkin Plate and Bowl

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