Monday, July 17
Foods – Schedule | Guidelines | Scoresheet | Letter
Foods: Members will bring an actual food sample, and also bring a photo story (photographs, album, scrapbook, collage, binder, portfolio, display board, any other type of visual display, etc.). Exhibitors will still bring a table setting display, recipe card, and balanced menu per the guidelines.
Not Seeing Your Name on the Schedule?: If you don’t see your exhibitor’s name on the schedules posted, please email me at email@example.com so I can identify why they are not on the schedule and figure out which time group to assign them to. If you did not do a Fair Entry via shelbycounty.fairentry.com to indicate your intent to participate in pre-fair judging by June 1st, you have not been assigned a time slot.
Scratches: We hate to see you go! But, if you do decide it is necessary to scratch a project, please submit all scratches by the second Friday in July so that we can make necessary changes to the judging schedules well in advance. Scratch form due by July 14th. https://shelby.osu.edu/sites/shelby/files/imce/Scratch%20Form.pdf
Please be familiar with information in the Shelby County White Pages:
Foods is on Page 16.
1. Each exhibit shall include a correct table setting displayed on a card table.
2. Each exhibitor must bring a completed project book; a cost analysis of one food dish exhibited, written on an index card or paper; a complete day’s menu (for all projects, even Beginners) including snacks; and the food item(s).
3. Specific instructions for exhibits in each class and subclass can be viewed at http://go.osu.edu/shelbyprefair.
4. Members will do their own set-up inside the display area. Others will remain outside until the display area is opened to the public. In judging, less weight will be given to the table setting, and more emphasis will be placed on the nutrition interview, the food items, and the member’s knowledge and interest.
5. Each exhibitor will have a maximum of 10 minutes to set up.
6. From the “Outstanding of the Day” winners, the judges will select one exhibitor from each subclass in class #32 and one junior and one senior exhibitor from each subclass in classes #30 and #31 as the State Fair qualifiers to compete in the OSF Food and Nutrition Day. Judges will then select one “Best of Class” rosette winner from the State Fair qualifiers in each class.
7. Additional Nutrition awards will be presented to the exhibitors with the best overall knowledge of nutrition. Three Dorothy Duncan awards will be presented, one each in the Beginning, Intermediate, and Advanced classes. Winners will not necessarily be class winners. “Johnson Chef” awards will also be presented in each of the three classes.
8. For Ohio State Fair guidelines for Food and Nutrition Day, visit https://ohio4h.org/nonlivestockguidebook. Exhibitors should note that OSF guidelines for Food and Nutrition projects are significantly different than county guidelines.
Members in their second or more year with the same project record book will fill in an Annual Project Update Sheet: