H/FFA Schedule

Transcription

1 H/FFA Schedule Friday-Saturday-Sunday, April All day All day 4-H Presentations Contest 4-H Foods Contests Saturday-Sunday, July All day All 4-H Horse Events Performance & Western Gaming Wednesday, August 1 9:00 am-5 pm 4-H Fashion Revue Judging 9:00 am-5 pm 4-H Clothing, Knitting, Crocheting, Home Environment & Fiber Arts Exhibits Judged 9:00 am-5 pm 4-H FCS Skill-a-Thon Contest *Participants must be present during the entire judging time designated for their age group. The actual schedule will be sent to all clothing members in late July. Thursday, August 2 7:00 pm 4-H Public Fashion Revue Monday, August 6 9:30 am-3 pm 4-H Interview Judging - All Static Exhibits, including educational displays, eggs & wool (except horticulture, which is judged on Tuesday) 4-H FCS Skill-a-Thon Contest Tuesday, August 7 9:00 am 4-H/FFA Large Animal Check-in Begins 4-H/FFA Market Animal Weigh-in Begins 9:30 am-3 pm 4-H Interview Judging of Horticulture 4:00-7:00pm 4-H Small Animal Check-in & Mandatory Health Check - (no early check-ins) 7:00 pm 4-H Small Animals in Cages 8:00 pm 4-H/FFA Large Animals in Stalls 9:00 pm JLAC Market Animal Records must be Submitted Wednesday, August 8 9:00 am 4-H/FFA Barn Meeting 10:00 am 4-H/FFA Dairy Conformation - Heifers 10:00 am 4-H/FFA Swine Showmanship & Conformation (breeding, feeder & market animals) 10:00 am 4-H/FFA Cavy Showmanship & Conformation Followed by FFA Rabbit Showmanship & Conformation 1:00 pm 4-H Rabbit Showmanship & Confirmation 1:00 pm 4-H/FFA Dairy Conformation Cows 2:00 pm 4-H Dog Written Test (Judging & Identification Contest) Wednesday, August 8 (Cont.) 2:30 pm 4-H/FFA Dairy Replacement Heifer Show 4:00 pm 4-H/FFA Poultry Judging Contest 6:00 pm 4-H Cookie/Cake Decorating Contest 6:00 pm 4-H/FFA Market Swine Show Thursday, August 9 9:00 am 4-H/FFA Barn Meeting 10:00 am 4-H Dairy Showmanship 4-H/FFA Pigeon & Poultry Showmanship & Conformation 4-H/FFA Beef Showmanship & Conformation- (breeding, feeder & market animals) 1:00 pm 4-H/FFA Meat-Type Goat Showmanship & Conformation- (breeding, feeder & market animals) FFA Dairy Showmanship 4-H Dog Showmanship, followed by Obedience, Agility, Trick & Costume 6:00 pm 4-H Table Setting Contest 6:00 pm 4-H/FFA Market Beef & Sheep 7:30 pm 4-H/FFA Dairy Replacement Heifer Sale Friday, August 10 9:00 am 4-H/FFA Barn Meeting 10:00 am 4-H/FFA Sheep Showmanship & Conformation- (breeding, feeder & non-auction market animals) 4-H/FFA Dairy Goat Showmanship & Conformation 10:30 am Pullorum Testing 2:00 pm 4-H/FFA Pygmy Goat Showmanship & Conformation 3:30 pm 4-H Flower Arranging Contest 5:30 pm JLAC Awards 6:00 pm JLAC 4-H/FFA Market Animal Sale Saturday, August 11 8:30 am 4-H/FFA Barn Meeting 9:00 am 4-H/FFA Dairy Judging Contest 9:00 am 4-H/FFA Livestock Judging Contest 11:00 am 4-H Cloverbud Small Animal Show 1:30 pm 4-H Master Showmanship 3:00 pm FFA Master Showmanship 3:00 pm 4-H Small Animal Master Showmanship 4:30 pm 4-H Judging, Master Showmanship, Herdsmanship Awards Followed by FFA Awards 8:00 pm 4-H/FFA - Animals Released 4-H Premium Payment 9:00 pm 4-H Exhibits Released Tuesday, August 14 5:00 pm 4-H State Fair Exhibits/Entries Due

2 4-H General Rules 1. Tillamook County 4-H members currently enrolled in the 4-H program are eligible. Enrollment deadline was May 7 for new/returning 4-H members. 2. A 4-H exhibit must be the work of the 4-H member and completed as part of the current year s project. Work done after county fair but prior to October 1 and not previously exhibited may be included in the next project year. If there is a question as to work having been accomplished by a member, the judge may require the member to demonstrate ability and/or provide 4-H project records H exhibits will remain on display until 9:00 p.m. Saturday H exhibits are displayed at the 4-H member's risk. 5. Any 4-H exhibitor found guilty of vandalism or misconduct will forfeit any premiums for which he/she might be eligible. 6. All state-approved 4-H project exhibits will be accepted, judged and awarded premiums (based on rules in the State Fair 4-H Book at even though not listed in the Tillamook County Fair Premium Book H records will be used to break a tie. 4-H members may be asked for records in order to participate in State Fair. 8. Late fair entries and other exceptions may be accepted with a valid reason filed on a policy waiver form. These approved exceptions may be ineligible for champion/reserve champion honors and special awards and trophies. 9. "4-H age" is based on the age a member was as of Sept 1, 2017: Cloverbuds 5-8 years of age on Sept. 1 (Non-Competitive) Junior 9-11 years of age on Sept. 1 Intermediate years of age on Sept. 1 Senior years of age on Sept. 1 (The fair the summer after a member s graduation of high school will be the last they are eligible to participate.) 10. The State Fair 4-H Premium Book rules ( ) will apply when the Tillamook County 4-H Premium Book does not address a situation. All classes/rules in the State Fair 4-H premium book will apply to exhibits at the Tillamook County Fair. 11. Inappropriate dress, such as low cut tops/ t-shirts with inappropriate language will not be tolerated. The Oregon 4-H Dress Code of neat and clean will be enforced H Members may not use cell phones while participating in 4-H contests or while riding or handling an animal at any 4-H event. 14. Celebrate our World: Mexico Special Classes- To celebrate the diversity in our world, each year the Oregon 4-H project areas will focus attention on the cultures of a different country or region of the world. This special emphasis allows members to focus on learning about the country/region and the skills and techniques unique to that culture. Junior classes are county only classes not eligible for state fair. 15. NEW Independent members not enrolled in any club, afterschool program or day camp must complete and enter an educational display on any topic in addition to their other project exhibits. Entries 1. Pre-entries for all exhibits, contests and displays must be made by Thursday, July 12, 2018, 5:00 p.m. on official 4-H forms to the OSU Extension Service office or by 11:59 p.m. online. 2. Entries are the responsibility of the 4-H member and should be made at the OSU Extension Service office or in the online entry system. 3. A 4-H member may enter only one exhibit per class number unless otherwise noted in specific class rules (exception all Cloverbud classes). 4. Enter each exhibit only one time. Exhibits can be moved to the appropriate class later. For example if you plan to exhibit 3 baked items, but are not sure exactly what, enter 3 classes and the exhibit can be moved by the clerk at fair or if you have 3 pigs that you will be bringing, enter only 3 classes and the animals can be moved to the correct class by the show superintendent. Be realistic about the number of entries that you will enter. 5. All static exhibits must have an appropriate 4-H Exhibit Tag attached and be brought to the 4-H exhibit area as specified on the 4-H schedule. Printed 4- H Exhibit Tags will be available at the time of judging for all exhibits preentered by the July 12 entry deadline. 4-H Explanation cards are optional for those who choose to interview judge at county fair, but are required for exhibits dropped off at county fair for judging. 4-H Explanation cards will be required for all state fair entries and must be completed and attached to the exhibit by the State Fair entry deadline in order for exhibits to be eligible for state fair. 4-H Explanation cards may still be used by the county fair judge to break ties. Exhibit tags and project explanation cards are available at the OSU Extension Service Office or on the State 4-H website In addition, each exhibit piece must be labeled with the member's name, class number and county. If exhibits have more than one piece, each piece must be labeled with name, class and county. Method of Award 1. The merit system of awards will be used for all classes: Blue Ribbon - Excellent or Superior Red Ribbon - Good to Excellent White Ribbon - Acceptable, but needs improvement Multi-Colored - Non-competitive Classes, including Cloverbuds 2. Exhibit scorecards are available at the OSU Extension Service or State 4-H Website 3. Premiums will be allotted as follows: 4 points - Blue ribbon 3 points - Red ribbon 2 points - White ribbon 0 points - Multi-colored/Green ribbon (Cloverbuds/Display only) Purple, champion and reserve champion ribbons will be awarded 1 additional point. At the conclusion of all 4-H judging, points awarded will be totaled and price per point determined to determine the dollar amount per premium point. 4. All champions & reserve champions must have won a blue award and be of championship quality as deemed by the judge. 5. The judge's decisions are final. State Fair 1. State Fair entry forms are due in the Tillamook/OSU Extension office by: Horse, 5 pm, Friday, July 27. Dairy/livestock/small animals/dog, judging contests, presentations, foods contests and fashion revue - 5 pm, Tuesday, August State Fair exhibits are due in the Tillamook/OSU Extension office by: All exhibits (except foods & horticulture) - 5 pm, Tuesday, August 14. Food & Horticulture exhibits - 11 am, Tuesday, August Any intermediate or senior member who received a blue ribbon in showmanship, conformation, or obedience may be eligible to participate at State Fair depending on State Fair quotas (exception: horse contact the OSU Extension Service for State Fair qualification requirements). 4. The judge will select static exhibits to send to State Fair. 5. In addition to a 4-H Exhibit Tag, all State Fair static exhibits must be accompanied by the appropriate 4-H Explanation Card available on the State 4-H website 4-H Cloverbuds (K-3 grades) 4-H Cloverbud members may exhibit items they made as part of 4-H.

3 Cloverbud members may enter more than one exhibit in each class. Cloverbuds may also enter the contests listed below. See appropriate section in the premium book for specific rules for exhibits and contests. Cloverbud classes are non-competitive classes. Cloverbud Contests CLO Presentations Contest (held April 20-22) CLO Cake Decorating Contest CLO Fashion Revue or Ready to Wear Fashion Revue CLO FCS Skills Contests CLO Foods Preparation Contest (held April 20-22) CLO Table Setting Contest CLO Livestock Judging Contest CLO Flower Arranging Contest CLO Poultry Judging Contest CLO Dairy Cattle Judging Contest CLO Dog Judging Contest Cloverbud Communication Classes CLO Record Books CLO Creative Writing/Journal CLO Educational Display Cloverbud Expressive Arts Exhibit Classes CLO Art CLO Cake Decorating CLO Photography/Vidoegraphy Cloverbud Family & Consumer Science Exhibit Classes CLO Textiles (sewing, knitting, crochet, fiber art) CLO 72 Hour Pack CLO Foods & Food Preservation Cloverbud Natural Resources Exhibit Classes CLO Natural Resources Cloverbud Horticulture Exhibit Classes CLO Vegetable/Herbs CLO Cut Flowers/Arrangements CLO Container Garden Cloverbud Animal Science Classes CLO Eggs CLO Poultry Showmanship CLO Pigeon Showmanship CLO Rabbit Showmanship CLO Cavy Showmanship Cloverbud Science, Engineering & Technology Exhibit Classes CLO Science, Engineering & Technology CLO Robotics/Legos CLO Woodworking 4-H General Classes (open to all 4-H members) 4-H Animal Science Judging Contests 4-H members must be enrolled in a project relating to the judging contest. Fill in blank in class number (_) with appropriate number/letter: _ Livestock _ Dairy Cattle _ Dog _ Poultry 4-H FCS Skills Contests Open to ALL 4-H members (Int. & Sr. state fair eligible). Contests include topics related to foods, sewing and designing spaces and includes classes of items to identify in each area, judging classes on sewing & nutrition, and Life Skills class with a scenario where participants explain their solution to the scenario orally. Fill in blank in class number (_) with appropriate number/letter: _ FCS Skill-a-Thon Contest _ FCS Consumer Decision Making Contest 4-H Flower Arranging Contest Open to ALL 4-H members (Int. & Sr. state fair eligible). Contestants have 45 minutes to complete their arrangement. The judge will then interview contestants. Flowers must be arranged in a vase with floral foam. For county contest only all supplies will be provided. See the state fair premium book for state fair rules. Use the publication Basic Floral Design, (4-H 2354L) as a reference _ Flower Arranging Contest 4-H Table Setting Contest Open to ALL 4-H members (Int. & Sr. state fair eligible). No food is prepared. Contestants have 15 minutes to set up their display. The judge will interview contestants after the display is set up. A table will be provided with a marked space of 18 deep x 25 wide for place setting. The contestant must bring all other supplies. Select a theme; the table setting may be for breakfast, lunch or dinner and range from picnic to formal meal. Plan a well-balanced menu, appropriate for your skill level and theme. Menu must be typed or neatly printed on a card of appropriate size/style for theme and incorporated into the display. List foods in order served. Be creative! Plan a table setting for one that includes a tablecloth and/or placemat, dishes, tableware, glassware, and napkin appropriate for theme/menu. Paper plates, plasticware, and paper napkins may be used for casual themes. Napkins, if used, must be folded during the contest. Centerpieces are acceptable. Only utensils necessary for meal should be used. New things not necessary, use what is available at home or from friends/relatives. All items should be safe to eat from, with no cracks or chips. They should be clean. Alcoholic beverage containers/ glasses are not allowed and alcohol cannot be included in the menu. Salt and pepper shakers optional. Contestants must do their own work and be prepared to answer questions about the placesetting, menu and/or nutritional values _ Table Setting, Any Theme _ Table Setting, Celebrate Our World: Mexico 4-H Cake Decorating Contest Open to ALL 4-H members (county only contest). Cake decorating supplies, cookie, cupcake or cake and frosting provided. Participants have up to one hour to decorate. Cloverbuds will decorate cookies, Juniors cupcakes, Intermediates & Seniors a single layer 8 cake. Members must apply all icing and decorations during the contest. Participants must leave their area clean. Participants will be interviewed by the judge at the conclusion of the contest _ Cake Decorating Contest

4 4-H Record Books Record books must be submitted by Thursday, July 12, 2018, 5:00 p.m Jr Int SR. 4-H Journal Open to ALL 4-H members (county only contest). Exhibit may have been created at 4-H Day Camp, After School Program or from individual work Jr Int Sr. 4-H 72 Hour Emergency Pack Open to ALL 4-H members (county only contest). Packs must have a list of what is included. Hazardous items such as knives, sharp blades, matches, flares, etc must be removed for fair display, but should be included on your list. The size of the pack and all items together must not be bigger than 48 wide (when lying flat), 24 deep (front to back), and 36 high Jr Int Sr. 4-H Child Development Open to ALL 4-H members (county only contest). Article or item made for use by/with children Jr Int Sr. 4-H Innovation and Creativity Open to ALL 4-H members (state fair eligible). Share a creative or innovative exhibit that does not fit well in one of the existing exhibits (including FCS & Expressive Arts project). This class is a way for members to share how they have expanded their knowledge and skills to include new learning from outside the project area which then is included in their project area. This exhibit may include a technological component to add another dimension to the project such as illumination or interactivity or uses science knowledge or skills to otherwise enhance the project. Examples: illumination added to a sewn backpack for safety; a design burned into a woodworking project created by a reaction between electricity and a chemical compound. A completed Innovation Explanation Card (310-01) is required. Exhibits will be evaluated using the Innovation Evaluation Sheet (310-02). All forms are available on the 4-H State website. Juniors are a county only class Junior Int Senior 4-H Business/Entrepreneur and Finance Open to ALL 4-H members (state fair eligible). Members may one exhibit per class. All individual items included must be labeled with the member s name, class number and county. A completed 4-H Explanation Card (330-01) must be included. Exhibits will be evaluated using the Business/Entrepreneur Evaluation Sheet (330-02). All forms and supporting information are available on the 4-H State website. Fill in blank in class number ( ) with corresponding number for 4. Team _ Product or service display - a window display including sample(s) of the product, portfolio, and/or display board featuring the product or service. Displays are limited in size to 30 wide by 36 tall by 18 in depth _ Business Plan comprehensive plan for the business that includes: the business name, a description of the business, the business mission and goals, who the business is trying to reach (market), how you are selling (sales plan), and the financial plan (budget). Exhibit in a binder-type system such as a three ring binder _ Marketing Plan compressive marketing plan that includes who your customer are, print materials such as business cards, flyers, brochures, audio scripts for radio, social media pages and/or other virtual media. No requirement on how to exhibit however displays are limited in size to 30 wide, 36 tall and 18 in depth _ Social Entrepreneurship - A poster or virtual (video, PowerPoint, Prezi, etc.) display sharing your social entrepreneurship event, project, or business. Share how you identified a need/problem in your community, who your target customers are, how you filled the need or solved the problem and how you determined the best way to fill the need or solve the problem (including market research). Displays are limited in size to 30 wide by 36 tall and 18 in depth. A social entrepreneur is a person who establishes an enterprise with the aim of solving social problems or effecting social change. Examples include Toms, Baron Fig, Better World Books, Adobe, the Globe Poverty Project, volunteennation.org, and One Earth Designs. 4-H Communications (open to all 4-H members) 4-H Creative Writing Open to ALL 4-H members (state fair eligible). Completed Creative Writing Explanation Card must be attached to exhibit. Poetry - Can be any style (haiku, limerick, rhyme, sonnet, pastoral, free verse, acrostic, blank verse, couplet, etc. Can be written on any ageappropriate subject. Must have a title. Must be mounted or matted for display. Artwork or photographs may be added. Credit will be given for creativity in the display. Size of exhibit cannot exceed 12 x12. Short Story - Fiction story on any appropriate topic. Story should not exceed 3 pages for juniors, 5 pages for intermediates, and 10 pages for seniors. Pages are to be single-sided, 8½ x 11. Story must be typed in an easy-to-read font (such as Times, size 14), double-spaced. Credit will be given for illustrations (artwork, photographs, etc.). Blog Juniors county only. Blog may be on any appropriate topic. Entry must contain at least 5 posts and not more than 10. Each single post must not exceed one page of written text. Entries must be printed on 8½ x 11 paper, stapled if there are multiple pages. Link to the blog must be provided _ Poetry _ Short Story _ Blog Celebrate our World: Mexico Themed _ Poetry _ Short Story 4-H Presentation Contest Presentations were held April 20-22, 2018 and include demonstrations, illustrated talks, public speeches, and impromptu speeches. All contests are open to Cloverbuds, Juniors, Intermediates, and Seniors. Members may enter an exhibit in each class as long as the subject matter is different. Topics may be anything the member wants to share. A member may not present the same topic more than once. 4-H members must furnish all supplies and equipment required except table and easel. If other special equipment is needed, contact the OSU Extension office prior to the contest. A computer and projector can be available with prior notice. The use of notes is permitted (however excessive use may be counted against the contestant at judge s discretion). During the presentation, contestants should introduce themselves by name, club, and topic. Contestants should cite major references at the conclusion of their presentation. All contestants will be interviewed by the judge at the conclusion of the presentation. Judging criteria are outlined on the Oregon 4-H Presentation Evaluation sheets for Demonstrations and Illustrated Talks ( ); Public Speaking ( ) and Impromptu Speaking ( ).

5 Demonstrations and Illustrated Talks Individual, Team or Group A demonstration shows how to do something. There is a finished product at the end. An illustrated talk shares information with the use of visual aids. Teams are two members and groups are three or more. If team members are in different age divisions, the presentation will be judged in the higher division. Each team, group or individual will have minutes to set up, present, and clear the area depending on age. All work must be done by 4-H member(s). Actual presentation should be: Cloverbuds 5 minutes or less; Juniors 3-10 minutes; Intermediates & Seniors minutes. Public Speeches Individual only A public speech can be informational or persuasive. No visual aids may be used. Speeches should be: Cloverbuds 5 minutes or less; Juniors 5-7 minutes; Intermediate and Senior 7-10 minutes in length. The use of notes is permitted (however, excessive use of notes may be counted against the contestant at the judge s discretion). Impromptu Speaking Individual only The presenter must compose and deliver a speech with no prior preparation. No visual aids may be used. Contestants draw topics at random and then will have five minutes to prepare before they begin their speech. The contestant may write notes on one 3 x 5 inch notecard. The speech should be: Cloverbuds and Juniors 2-3 minutes; Intermediate and Seniors 3-5 minutes in length Celebrate our World: Mexico may be a demonstration, illustrated talk or public speech This class allows members to focus on learning about the country/region and the skills and techniques unique to that culture Family & Conumser Science Presentation may be a demonstration, illustrated talk or public speech Seniors only: To qualify for the National FCS Classic, give a presentation on home economics or family & consumer sciences subject, such as foods & nutrition, food preservation, home environment, clothing & textiles, knitting & crocheting, child development, finance, time management, emergency preparedness, or healthy living. 4-H Educational Display Displays must be judged on Monday of fair. Exhibitors may enter up to five (5) educational displays as long as topics are from different project areas. It may be a poster or a 3-D display and should be substantial. Single posters may be stapled to a wall. All other displays must be free standing. The exhibit may include pictures, models, diagrams and actual articles if they meet the safety standards listed below. Drawings or photos which are an essential part of the display must be firmly attached to the board. Loose materials like soil, bark or sand must be displayed in closed containers. No books or notebooks will be accepted. The following materials will not be allowed on the display for safety reasons: living organisms-plants or animals or dead parts of animals or plants; any liquids; aerosol bottles or other pressurized gases; glass; hazardous substances; sharp items. The display may include flyers, business cards, information sheets, etc. for public distribution. Enough should be provided to last throughout the entire fair. To qualify for judging a 4-H Educational Display Explanation Card must be attached to exhibit. Judging criteria are on 4-H Educational Display Check Sheet (40-463) available at the county Extension office or State 4-H website. The exhibit may be a poster or a three-dimensional display. Posters are limited in size to 30 by 24. Individual three-dimensional displays are limited in size to 48 wide (measured when lying flat), 24 deep (front to back), and 36 high. Club exhibits may be 60" W, 24" D, and 36" H. The weight of the display cannot exceed 30 pounds. Club exhibits must include two or more members and must be entered under the club name. A list of club members and county must be attached to the display. Each piece of an exhibit must have name, county and class number securely attached to it. All parts of the display should be attached to one another in some way to keep the exhibit together as a unit. All information contained in the exhibit must be able to be viewed by the public when looking at the display. Sources must be listed on the front of the display. 4 Club (two plus members entered on one entry form under club name) _ Educational Display _ Celebrate our World Ed. Display: Mexico 4-H Videography Suitable topics include project or non-project related subjects. All portions of video and sound must support the 4-H code of behavior. Audio or video parts not actually recorded by member(s) must be from public domain or not infringe on copyright and must be given credit at the end of the movie. (Time for credit roll does not count in the movie minutes). Videos must be between 30 seconds 10 minutes in length, not including entry information at the beginning. All exhibits must be accompanied by a Videography Explanation Card (213-03). Judging criteria outlined on the Videography Score Sheet (213-04). Both are available from the county Extension Office or State 4-H website. To be eligible for judging, videos must be in a format viewable on any computer or uploaded to the cloud. See state fair rules for more information. 1. Junior 2. Intermediate 3. Senior 4. Club/Team _ Promotional (advertisements, public service announcements, other promotional pieces) _ Documentary (oral history, travel, other documentary) _ Educational (would include how to or informational pieces) _ Performance (emphasize capturing a performance not the quality of the performance itself) _ Animation _ Celebrate our World Inspired Video: Mexico 4-H Animal Science Animal Science General Rules 1. All animals exhibited must have been carried as a 4-H project since June 1 (April 15 for horses). All animals must be delivered Tuesday of fair: small animals from 4-7 p.m. and large animals from 9 a.m.- 8 p.m. 2. Ownership of animals must be in the name of the exhibitor (ownership in a partnership, corporation or family name is acceptable if the 4-H member's animals have been designated at the beginning of the project). 3. State 4-H Lease Policy: Members may lease animals in a project in which they own no animals (exception: dog and horse). Dog members may lease one dog provided that all the care and training is performed by the member. Copies of leases specifying responsibilities of lessee and lessor must be on file at the OSU Extension Service office by June 1 (exception: horse project members leases must be filed by April 15). 4. Members may show the same animal in 4-H and Open class. 5. No animal may be entered in both 4-H and FFA. Members must abide by the current memorandum of cooperative service between 4-H & FFA programs. 6. Purebred and grade animals are shown together. 7. Enter animals in the crossbred class unless it fits breed standards. 8. All breeds with two or fewer exhibits will be shown in the Other Breeds class. In "Other Pure Breeds classes, each animal will be judged according to its own breed standards. 9. ALL animal science exhibitors are required to participate in showmanship

6 contests relating to their exhibits. They are required to show their own animal in 4-H showmanship classes and must use the same animal in the championship drive that they used in the preliminary class. Animals exhibited in a showmanship class must also be shown in a conformation class (exception: horses must be shown in a driving, ground training or performance class, obedience is required for dog members who want to qualify for State Fair). 10. All animals exhibited in 4-H must be housed, groomed & fitted in the 4-H livestock area. Exception: 4-H members with animals in FFA may house their animals together, either in 4-H or FFA stalls. Stall assignments will be made by the OSU Extension Service office H members with projects for "exhibit only" must make arrangements with the OSU Extension Service office prior to the fair entry deadline. This will be allowed only as space and safety considerations permit. 12. Animal Care (fitting, washing, etc.) is the responsibility of the 4-H member. Junior 4-H members may receive help from parent/leader with hazardous jobs (no professional help allowed); intermediates/seniors must do their own work. 13. Exhibitors shall furnish the necessary feed and bedding and provide proper care for their animals. In the event that bedding or feed is donated, 4-H/FFA members may share this until it is gone. 14. Exhibitors are expected to follow all Animal Science Rules and Health Requirements. 15. Although 4-H Animal Science exhibitors are limited to 1 entry per class at the Tillamook County Fair, they may enter two per class at the Oregon State Fair as long as they have been part of the 4-H member s project since June Earliest start times will be followed. No shows will start earlier than the scheduled time. This allows families to plan their time at fair. Meal times will be observed, please allow 45 minutes for members eating in the dorm. 17. If a member has conflicting shows, please notify the superintendents of both shows. Since showmanship must be completed by the member it has the highest priority if shows conflict. Other members may show conformation animals. If showmanship for 2 shows conflicts, one show may be held for the member. Production Classes Production Records, Dam & Produce, Member s Herd, Bred & Owned, Best Livestock Breeding Project 1. All animals must have been shown in appropriate conformation classes. 2. Market and feeder animals cannot be used in production classes. 3. All animals must be owned by the same 4-H member. 4. Enter animals in the dam & daughter class based on the breed of the dam. 5. Computer records are accepted in addition to 4-H records. 6. Bred & Owned Animals must be bred and owned by the 4-H member and must have been shown in a market animal class. Animal Health and Safety 1. Animals with infectious diseases will not be allowed on the grounds. Animals from quarantined herds will not be allowed to enter the grounds. If questions arise about the health of an animal a veterinarian may be called at the 4-H member's expense. 2. Animals exhibiting extreme wild or dangerous behavior will be removed from the fairgrounds. 3. All exhibitors will abide by the Oregon 4-H Animal Science ethical standards. 4. All beef cattle & swine pens must be double tied with an appropriate tie. 5. Dehorning All beef and dairy cattle must be dehorned. Sheep and goats are not required to be dehorned, but it is preferred. Horns must be tipped, capped, or wrapped in tape during fair. Herdsmanship All exhibitors are required to maintain their livestock exhibit in an appropriate manner as designated by the herdsmanship judge and show chairs. Herdsmanship will be judged each day from 10 a.m. to 7 p.m. Judging will end Saturday at noon. Exhibits should be presentable at all times. Members are required to display a completed 4-H stall card. 4-H Member s Attire Clothing should be neat, clean and appropriate for the activity. At no time are shirts with offensive language, low cut tops, or short-shorts appropriate. 4-H members must dress appropriately for competition. Members handling large animals or horses must wear sturdy footwear. Untied shoes or sandals will not be permitted. Members are not required to wear white clothing for dairy/dairy goat. Master Showmanship Two contests will be held. One for meat and milk-producing livestock (beef, sheep, swine, dairy cattle, dairy goat, meat goat) and one for small animals (rabbit, cavies, poultry, pigeons). The champion showman for each species is required to participate, unless he/she declares otherwise immediately following the species showmanship contest. In the event an individual is champion showman in more than one species, the champion needs to select which species he/she will participate in immediately following the show to allow the reserve champion time to prepare. 4-H Dairy Cattle All dairy cattle must be dehorned. If a showmanship animal comes into heat before the show, or other problems arise, an exchange of animals will be permitted only if this is the only animal the 4-H member is exhibiting in that species, and the borrowed animal is a 4-H animal and approved by the OSU Extension agent. If an animal that is eligible to show in the Senior Yearling class has freshened, she will show as a Junior 2 year old _0 Ayrshire (1) _0 Jersey (5) _0 Brown Swiss (2) _0 Shorthorn (6) _0 Guernsey (3) _0 Crossbred (7) _0 Holstein (4) _0 Other Pure Breeds (8) 1. Junior Heifer Calf - March 1 - May 30, Intermediate Heifer Calf - Dec. 1, Feb. 28, Senior Heifer Calf - Sept. 1 - Nov. 30, Junior Yearling Heifer - March 1 - Aug. 31, Senior Yearling Heifer - Sept. 1, Feb. 28, Jr 2 Yr Old Cow & Sr Yearling in Milk - Mar.1 - Aug. 31, Senior Two Year Old Cow-Sept. 1, Feb. 28, Three & Four Year Old Cow-Sept 1, Aug 31, Five Year Old Cow and Over - born before Sept. 1, 2013 Dairy Cattle Special Classes - (see General Rules) Fill in blank (_) with number in parentheses following breeds _ 210 Producing Cow with 4-H Production Records born before Sept. 1, Shown with completed records _ 220 Dam and Daughter - Cow and one daughter _ H Member's Dairy Herd - Three females. Dairy Replacement Heifers for Youth Sale Dairy replacement heifer exhibitors must abide by the Dairy Replacement Heifer Sale rules to participate in the youth sale. Replacement heifers are not eligible to be shown in other 4-H conformation classes Dairy Replacement Heifer Dairy Showmanship (required) Junior Intermediate Senior

7 4-H Dairy Goats No bucks. See animal health rules about dehorning. Some judges will give preference to dairy goats that are dehorned. Pygmy and Angora goats not allowed _0 Alpine (01) _0 Saanen (06) _0 La Mancha (02) _0 Sable (07) _0 Nigerian (03) _0 Toggenburg (08) _0 Nubian (04) _0 Other pure breeds (09) _0 Oberhasli (05) _0 Crossbreds (10) Fill in class number (_) with corresponding number: 1. Junior Doe Kid, April 1, to June 30, Intermediate Doe Kid, March 1 to March 31, Senior Doe Kid, Jan. 1 to Feb. 28, Dry Yearling doe, born in Milking Yearling Doe, born in Mature Two Year Old Doe, born in Mature Doe, 3 years & under 5 years, born 2014 or Mature Doe, 5 years and under 7 years, born 2012 or Aged Doe, 7 years and older, born 2012 & earlier Dairy Goat Special Classes- (see General Rules) Fill in blank (_) with number in parentheses following the breeds Mature Doe with 4-H production records born before Jan. 1, To be shown with complete records from last lactation Dam and Daughter - Doe and one daughter H Member's Goat Herd - Three females. Dairy Goat Showmanship (required) Junior Intermediate Senior 4-H Fiber Goats Fiber goats may be exhibited for display only at county fair and will qualify for state fair. Refer to the State Fair Premium Book at for class information. Members must compete in showmanship. 4-H Meat Goats Purebred, grade and crossbred animals are shown together. See animal health rules about dehorning _0 Meat Goat (does) Note: Fill in blank in class number (_) with one of the following numbers: 1. Doe Kid, born April 1 to June 30, Doe Kid, born January 1 to March 31, Doe Kid, born October 1 to December 31, Yearling Doe, born May 1 to September 30, Yearling Doe, born January 1 to April 30, Mature Doe, born in Mature Doe, 3-4 year old born Mature Doe, 5-6 year old born Mature Doe, 7 and older: born before 2012 Meat Goat Special Classes - (see General Rules) Mature Doe with 4-H production records - To be shown with completed records from last kidding Dam and Daughter - Doe and one daughter H Member's Meat Goat Herd - 3 females. Market Goat See animal health rules about dehorning. Market goat exhibitors must abide by the Junior Livestock Auction rules to participate in the youth auction Market Goat, wether or doe (65 to 120 pounds) Feeder Goat, wether or doe (under 55 pounds) Non-Auction Market Goat, wether or doe (55 to 120 lbs) Bred & Owned Market Goat (county only) Meat/Fiber Goat Showmanship (required) Junior Intermediate Senior 4-H Pygmy Goats See animal health rules about dehorning. No buck kids born before June 1, Pygmy Doe in Milk all ages competing _0 Does 1. Junior Doe Kid, March 2, to June 1, Junior Doe Kid, Dec. 2, 2017 to March 1, Junior Doe Kid, Sept. 2 to Dec. 1, Junior Doe (not in milk), Sept. 2, 2016 to Sept. 1, Senior Doe (in milk), Sept. 2, 2015 to Sept. 1, 2016 (Have freshened at least once, not necessarily in milk at show time.) 6. Senior 2 Year Old Doe, Sept. 2, 2015 to Sept. 1, Senior 3 Year Old Doe, Sept. 2, 2014 to Sept. 1, & 5 Year Old Doe, Sept. 2, 2012 to Sept. 1, Over 5 Year Old Doe prior to Sept. 2, 2012 Pygmy Goat Special Classes - (see General Rules) Dam and Produce - Doe and one daughter H Member's Pygmy Goat Herd - Three females _0 Pygmy Goat Wethers. 1. Junior Wether up to 6 months born by June 1, Junior Wether 6 months to 1 year 3. Senior Wether Yearling 4. Senior Wether 2-3 years of age 5. Senior Wether 4 years or over Pygmy Goat Showmanship (required) Junior Intermediate Senior 4-H Beef Cattle All beef cattle must be dehorned (a maximum of 2 scurs are allowed _0 Angus, Red (01) _0 Pinzgauer (06) _0 Angus, Black (02) _0 Shorthorn (07) _0 Charolais (03) _0 Simmental (08) _0 Hereford (04) _0 Crossbred (09) _0 Limousin (05) _0 Other Pure Breeds (10) 1. Junior Calf (bull or steer) Jan. 1 to June 30, Junior Calf (heifers) Jan. 1 to June 30, Senior Heifer Calf Sept. 1 to Dec. 31, Summer Yearling Heifer May 1 to Aug. 31, Junior Yearling Heifer Jan. 1 to April 30, Senior Yearling Heifer Sept. 1 to Dec. 31, Junior Cow July 1, 2015 to Aug. 31, 2016 (may or may not have calved this year) 8. Senior Cow born before July 1, 2015 and calved this year.

8 Beef Special Classes - (see General Rules) Fill in blank (_) with number in parentheses following the breeds listed above Producing Cow with 4-H Production Records- born before Sept. 1, Shown with complete records Dam and Produce - Cow and one offspring H Member's Beef Herd - Three breeding animals. Market Beef - Market beef exhibitors must abide by the Junior Livestock Auction rules to participate in the youth auction Market Beef, (1000 to 1400 pounds) Feeder Beef, (under 1000 lbs. & less than 21 months old) Dairy/Beef Crossbred Feeder Steers (non-auction; under 1000 lbs. & less than 21 months old; county only) Non-Auction Market Beef, ( pounds) Bred & Owned Market Beef (county only) Beef Showmanship (required) Junior Intermediate Senior 4-H Sheep _0 Border Cheviot (01) _0 Southdown (13) _0 N. Co. Cheviot (02) _0 Suffolk (14) _0 Columbia (03) _0 Other Pure _0 Corriedale (04) Breeds (15) _0 Dorset (05) _0 Crossbred meat _0 Hampshire (06) breeds, colored fleeces _0 Lincoln (07) included (16) _0 Montadale (08) _0 Crossbred wool _0 Oxford (09) breeds w/white fleeces (17) _0 Romney, white(10) _0 Natural colored _0 Romney, natural color (11) wool class wool breeds _0 Shropshire (12) only (18) Fill in blank in class number (_) with corresponding number. 1. Spring Ewe Lamb, Jan. 1 to May 31, Fall Ewe Lamb, Sept. 1, to Dec. 31, 2017 (must have lambs teeth) 3. Yearling Ewe, Sept. 1, 2016 to Aug. 31, Producing Ewe, Born before Aug. 31, 2016 must have raised a lamb born after Sept. 1 st of the previous calendar year. Sheep Special Classes - (see General Rules) Fill in blank (_) with number in parentheses following the breeds listed above Producing Ewe with 4-H Production Records, must have produced a lamb after Sept.1 of the previous year Ewe and One Produce, Ewe and daughter H Member's Flock, 3 females. Market Sheep Market sheep exhibitors must abide by the Junior Livestock Auction rules to participate in the youth auction Market Lamb, Wether or Ewe (100 to 160 pounds) Feeder Lamb, Wether or Ewe (under 100 pounds) Non Auction Market Lamb, Wether or Ewe ( lbs) Bred & Owned Market Lamb (county only) Sheep Showmanship (required) Junior Intermediate Senior 4-H Llamas/Alpacas Lamas and alpacas may be exhibited for display only at county fair and will qualify for state fair. Refer to the State Fair Premium Book at for class information. 4-H Fiber/Wool Fleeces must be delivered for judging on Monday of fair week, and will be judged with static exhibits. Fleeces must be shorn during 2018 from animals owned by the 4-H member. Each fleece must have a 4-H Wool Show Tag indicating breed and class number attached to the fleece (not the bag). Tie fleeces with paper twine and place in a clear plastic bag with exhibitor name and county clearly written with felt marker on lower half of bag or if there is a different industry standard you may submit your sample as you would in the specific industry. Judging criteria are outlined on 4-H Fleece Exhibit Score Card (40-610). All classes except Romney, colored and Shetland, colored are white fleeces. All colored fleeces (black, brown, etc.) must be entered in either Romney, colored, Shetland, colored, or Colored Fleece (any breed or cross, indicate breed on tag). Sheep Wool: Cheviot Columbia Southdown Corriedale Suffolk Dorset Other Breeds Hampshire (indicate breed on tag) Montadale Crossbred (white face) Romney, colored Crossbred (black face) Romney, white Colored Fleece (any Shetland, colored breed or cross, except full Romney Shetland, white or Shetland indicate breed on tag) Shropshire Goat/Llama/Alpaca Fiber: Refer to the State Fair Premium Book for class information 4-H Swine _0 Berkshire _0 Yorkshire _0 Duroc _0 Crossbred _0 Hampshire _0 Other Breeds _0 Spots Fill in blank in class number (_) with corresponding number. 1. May Gilt born May 1 to May 31, April Gilt born Apr. 1 to Apr. 30, March Gilt - born March 1 - March 31, February Gilt - born Feb. 1 - Feb. 28, January Gilt born Jan. 1 to Jan. 31, Fall Gilt born Aug. 1 to Dec. 31, 2017 and has not farrowed. 7. Sow born before Dec. 31, 2017 and has farrowed (County only). If sow exhibits unsafe behavior, she must be removed from fair. Swine Special Classes - (see General Rules) Best Two Females (from classes 1, 2, 3, 4, 5 or 6) Production Record Class (sow at home) gilt being shown (from classes 1, 2, 3, 4, 5 or 6) with sow's record. Market Swine Market swine exhibitors must abide by the Junior Livestock Auction rules to participate in the youth auction Market Hog, Barrow or Gilt (225 to 280 pounds) Feeder Hog, Barrow or Gilt (under 225 pounds) Non-Auction Market Swine, Barrow or Gilt (225 to 280 lbs) Bred & Owned Market Swine (county only)

9 Swine Showmanship (required) Junior Intermediate Senior 4-H Poultry/Pigeons More than one entry per class may be made provided the birds are not the same breed. 4-H poultry members are required to be present to show their birds and will carry single bird exhibits to the judges' table and show them while they are being judged. It is recommended that all birds be banded. Poultry/Pigeons are expected to be kept at the fairgrounds throughout fair. However Cloverbuds exhibits may be brought in just for the day of the show. The Oregon 4-H Showmanship procedure will be used at fair. Recognized breeds will be judged separately if numbers warrant. Breeds entered in the American Poultry Association (APA) class are based on those birds found exclusively in the APA book titled, Standards of Perfection. The non-apa standard bred large fowl class would include birds found in other standards, such as British or Mexicoese Standards. The crossbred large fowl class would include known backyard crosses, sex links, etc. The American Bantam Association Standard and the American Pigeon Association Standards will be used to determine appropriate classes for bantam chickens and pigeons. Contact the OSU Extension Service office for a list of breeds that qualify for each class. All poultry brought to the fair will be tested for Pullorum by the Oregon Department of Agriculture (regardless of source of stock.). Chickens _0 APA Standard Bred Large Fowl _0 Nonstandard Bred Large Fowl _0 Crossbred Large Fowl _0 APA/ABA Standard Bred Bantam _0 Non-Standard Bred Bantam _0 Crossbred Bantam 1. Pullet, hatched this year (young female chicken) 2. Cockerel, hatched this year (young male chicken) 3. Hen, prior to this year's hatch 4. Cock, prior to this year's hatch (Rooster) Laying Hens Three hens in production. Hens should not have been shown in individual classes and count as one entry. Market Poultry Market poultry exhibitors must abide by the Junior Livestock Auction rules to participate in the youth auction. These should be meat-type birds Fryer Chickens, pen of 3 (max. 12 weeks to 7.5 # s) Turkey (max. 24 weeks 14 to 35 # s) Ducks, pen of 3 (max. 16 weeks 4 to 10 # s each) Geese (max. 24 weeks 10 to 20 # s) Non-Auction Market Poultry (same ages/weights as above) Other Fowl _0 APA Standard Bred Duck _0 Commercial Nonstandard Breed/Crossbred Duck _0 APA Standard Bred Goose _0 Commercial Nonstandard Breed/Crossbred Goose _0 APA Standard Bred Turkey _0 Comm. Nonstandard Breed/Crossbred Turkey _0 Other (no emus or ostriches) 1. Young Female, hatched this year 2. Young Male, hatched this year 3. Old Female, prior to this year's hatch 4. Old Male, prior to this year's hatch Pigeons _0 Homer _0 Utility _0 Performing _0 Doves _0 Fancy 1. Young Hen 2. Young Cock 3. Old Hen 4. Old Cock Poultry/Pigeon Showmanship (required) Junior Poultry Junior Pigeon Int. Poultry Int. Pigeon Senior Poultry Senior Pigeon Eggs One dozen. Judged on interior and exterior quality and uniformity. Eggs must be delivered for judging on Monday of fair week, and will be judged with static exhibits. Eggs will NOT be returned to the exhibitor _ 010 White _ 020 Brown _ 030 Other 1. Chicken 3. Turkey 2. Duck 4. Other species Cavies (Guinea Pigs) _0 Abyssinian _0 Silkie _0 Abyssinian Satin _0 Silkie Satin _0 American _0 Teddy _0 American Satin _0 Teddy Satin _0 Coronet _0 Texel _0 Peruvian _0 White Crested _0 Peruvian Satin _0 Crossbred 1. Junior Sow, born after May 1, 2018, minimum 12 oz 22 oz. 2. Junior Boar, born after May 1, 2018, minimum 12 oz. 22 oz. 3. Intermediate Sow, March 1 to April 30, 2018, 22 oz 32 oz. 4. Intermediate Boar, March 1 to April 30, 2018, 22 oz. 32 oz. 5. Senior Sow, born before March 1, 2018, over 32 oz. 6. Senior Boar, born before March 1, 2018, over 32 oz. Cavies (Guinea Pigs) Showmanship (required) Jr Int Sr 4-H Rabbits 4-H members must be present to show their animals. Each member will carry his/her animal to the table. Permanent identification recommended. Animals with a permanent defect will be placed in the white ribbon group. Any animal that has a correctable problem shall, at the judge s discretion, be placed in the red or white ribbon group. Rabbits are expected to be kept at the fairgrounds throughout fair. Heavyweight Rabbits Junior Doe, March 1 to May 31, Intermediate Doe, Jan. 1 to Feb. 28, Senior Doe, born before Jan. 1, Junior Buck, March 1 to May 31, Intermediate Buck, Jan. 1 to Feb. 28, Senior Buck, born before Jan. 1, American 11. Creme D'Argent 02. American Sable 12. Flemish Giant 03. Angora (Giant) 13. Hotot 04. Beveren 14. Lop (English) 05. Californian 15. Lop (French)

10 06. Champagne D'Argent 16. New Zealand 07. Checkered Giant 17. Palomino 08. Chinchilla (American) 18. Satin 09. Chinchilla (Giant) 19. Silver Fox 10. Cinnamon 20. Heavyweight Crossbred Lightweight Rabbits Jr. Doe, under 6 months, born after March 1, Sr. Doe, over 6 months, born before March 1, Jr. Buck, under 6 mo., born after March 1, Sr. Buck, over 6 mo., born before March 1, American Fuzzy Lop 36. Lilac 22. Angora (English) 37. Lop (Holland) 23. Angora (French) 38. Lop (Mini) 24. Angora (Satin) 39. Mini Rex 25. Belgian Hare 40. Mini Satin 26. Britania Petite 41. Netherland Dwarf 27. Chinchilla (Standard) 42. Polish 28. Dutch 43. Rex 29. Dwarf Hotot 44. Rhinelander 30. English Spot 45. Silver 31. Florida White 46. Silver Marten 32. Harlequin 47. Tan 33. Havana 48. Thrianta 34. Himalayan 49 Other Breeds & Light 35. Jersey Wooley Weight Crossbreds Production Rabbits Producing Doe, with 4-H Production Records, must have kindled in the current 4-H year. Market Rabbits Market rabbit exhibitors must abide by the Junior Livestock Auction rules to participate in the youth auction Fryers, pen of 3 (Fryers- 8 to 12 weeks & 3.0 to 6.5 pounds Non-Auction Market Rabbits (same ages/weights as above) Rabbit Showmanship (required) Junior Intermediate Senior 4-H Dogs The most current revision of the Oregon 4-H Dog Obedience, Showmanship and Contest Guide, available at will apply to the Tillamook County 4-H dog show. Dogs shown at fair are required to be currently vaccinated against Rabies and DHPCP. Dogs with visible skin or physical problems require a certificate from a veterinarian indicating that condition is not contagious or harmful to the dog during competition. Females in heat will show last and must remain crated until they enter the show ring. 4-H members may enter a dog in each class. The same dog and handler combination may not be entered in more than one obedience class (except brace). Members must exhibit in showmanship if they plan to exhibit in obedience (they are not required to use the same dog in both). Dogs should be brought directly from admission gates to the show ring and must remain in the designated warm up area in a kennel when not in competition. Dogs are not allowed in other areas of the fairgrounds. 4-H members are responsible for watering and cleaning up after their dogs and must check on their dogs hourly. 4-H members who leave the dog show area must sign out with the clerk. Dogs are to be removed from fairgrounds immediately following completion of all competition. Dogs who exhibit aggressive behavior at a 4-H event will be written up on a 4-H Incident Report Form, which will be filed at the OSU Extension Service office. The following steps will be taken: 1 st incident written warning to 4-H member; 2 nd incident dog must be tagged at all 4-H events; 3 rd incident dog must be muzzled (no halti collars) at all 4-H events. This policy applies to all 4-H events including club meetings, county matches, pre-fair and fair. Behavior is open to review by a 4-H panel on a yearly basis after reaching the 3 rd incident. Obedience Classes _ Pre-Novice Dog Obedience _ Novice Dog Obedience _ Graduate Novice Dog Obedience _ Advanced Graduate Novice Dog Obedience _ Open Dog Obedience _ Open Challenge Dog Obedience _ Utility Dog Obedience _ Veteran/Handicapped Dog Obedience Agility Jr Int Sr. Brace & Rally Dog See State Fair Premium Book for description and class numbers. Trick Dog Members will provide commentator with a statement of what their dog will do and how long they have been working with their dog Trick Dog (county only) Costume/Skit Dog Costume made by 4-H member, not to exceed $ Costume Dog (county only) Dog Showmanship (required) Jr Int Senior 4-H Horse See the most current revision of the 4-H Horse Contest Guide, for general guidelines and a full description of the requirements for each class. It is available at: All Oregon 4-H members participating in any 4-H activity which involves equines must wear a properly fitted equestrian helmet which meets the standards imposed by the American Society of Testing Materials (ASTM) F1163 and includes certification and labeling required by the Safety Equipment Institute (SEI). Such headgear will be secured with the harness engaged and be properly fastened when mounted on an equine or in a vehicle (cart, wagon, buggy, etc.) being pulled by equine. Western hats are not required. Contestants must ride, show or exhibit horses they have owned or leased and have personally trained for 90 days prior to county fair or horse fair. Horses must be leased by April 15. Separate project animals may be used for equitation, ground training, reinsmanship (harness), trail horse or western gaming. Only non-ridden horses are eligible for In-Hand Trail. Showmanship horse must be one of these project animals. Stallions may be shown only as a foal born the current year. Wet mares will not be shown at fair. If a horse is receiving any medication a note signed by the treating veterinarian must be presented to the Extension Office prior to the show. All 4-H members exhibiting horses are required to attend horse exhibitor meetings. This is when the judge will give his/her instructions to the exhibitors.

11 If you plan to participate at the Oregon State Fair, check the Oregon State Fair 4-H Horse rules for additional requirements. Available at the Extension Office or online at: Equitation _ English Equitation (Hunt Seat or Saddle Seat) _ Western Equitation Bareback Equitation (county only) Hunt Seat Equitation Over Fences Junior Int Senior Hunt Seat Equitation Over Fences - Beginning Level (County only - doesn t qualify for State Fair.) Two low jumps Junior Inter Senior Ground Training _ Yearlings, born in _ Two year old Gelding or Filly, born in 2018 Trail Horse Junior Int Senior In-Hand Trail Horse Junior Int Senior Driving _ Pony Reinsmanship _ Horse Reinsmanship _ Precision Driving Dressage _ Training Level, Test _ Training Level, Test _ Training Level, Test _ First Level, Test _ First Level, Test _ First Level, Test 3 Horse Showmanship (required) All horses must be shown in a showmanship class Junior Int Senior Dad Potter Junior Int Senior Western Gaming To qualify for participation at state, 4-H members must meet the blue qualifying time in each event in which they want to participate. If members are not showing another animal in showmanship, they must exhibit their gaming animal in showmanship. Qualifying Times Intermediates Seniors Key Race or less or less Barrels or less or less Figure or less or less Pole Bending or less or less NSCA Flag Race or less or less Two-Barrel Flag Race or less or less _ Gaming Figure _ Gaming Barrels _ Gaming Key Race _ Gaming Pole Bending _ Gaming Flag Race _ Gaming Two-Barrel Flag Race _ Gaming Horsemanship (required) Western Gaming Showmanship (required) All horses must be shown in a showmanship class Junior Int Senior Ranch Horse Exhibition Class (county only) 4-H Horticulture (Classes open to ALL 4-H members) All exhibits must be grown by exhibitor (except arrangements). 4-H Container Gardening Members name, class number, and county should be securely attached to the bottom of each container. Exhibits exceeding 30 pounds or measuring larger than 30" X 30" not accepted. Container Gardening Exhibit Information Card (716-02) must be firmly attached and covered with a closeable sandwich bag (zip lock) to keep card dry. Use publication Select and Prepare Herbs for Exhibit (4H 2335) as reference. Herb tables are in the Michigan 4-H Guide to Herb Gardening (4-H 2329) however any herb available in our area may be exhibited. Container exhibits will be cared for by 4-H volunteers at fair. The 4-H program is not responsible for the condition of plants when returned. Judging criteria are outlined on 4-H Container Garden Exhibit Score Card (40-640) available at OSU Extension Office or on State 4-H website. Container Gardening (1 container per exhibit class) _ Terrarium (closed container) _ Dish Garden (cacti & succulents, more than 1 plant) _ House Plant (1 plant) _ Patio Plant (1 outdoor plant in a container) _Patio Planter (more than 1 plant, can be combination of annuals, perennials, herbs and/or vegetables) _ Potted Vegetable _ Potted Herbs - Juniors - 2 different species/container, Intermediate, 3 different species/container, Seniors, 4 different species/container _ Other for exhibits that do not fit in above classes _ 2018 Celebrate our World Inspired Container: Mexico Theme (juniors county only) Experimental Container Gardening _ Display an experiment with plant(s) in containers. Must show/include a written explanation of what was done and summary of what was learned. Display not to exceed 30 wide x 24 deep x 36 high. Commercial Exhibit of Plants _ (flat or market package). Include planting dates, costs incurred, and suggested retail pricing. Juniors and Intermediates are county only classes. 4-H Flowers & Ornamentals Exhibitors can enter one entry for each kind of flower listed below, with the exception members may enter an unlimited number of exhibits in other perennial and other annual cut flowers, as long as the flowers are different types. Enter the class number below for as many different flowers as you plan to bring to fair (be realistic). The class and kind of flower must appear on the exhibit tag. Each flower is to have foliage attached or include foliage. The number of flowers required for each exhibit is listed in parentheses after each type. In an exhibit all blooms must be the same color.

12 Definitions: Bloom: an individual flower, one blossom to a stem. Spike: stalk carrying many stemless or nearly stemless flowers. Spray: portion of plant with a number of flowers on one stem. Stem: a stem with one or more flowers. Disbudded: removal of the lateral buds along the stem of the flower. Cut Flowers (enter this number for each flower from the list below that you plan to bring to fair. You may use the number multiple times.) Junior Intermediate Senior Asters (3 Blooms) Petunia (3 Stems) Bachelor Buttons (3 Blooms) Roses, Miniature (1 Spray) Calendulas (3 Blooms) Roses, grown in clusters Chrysanthemums (1 Spray) (more than 3 blooms, 1 Spray) Cosmos (3 Blooms) Roses, hybrid tea Dahlia, under 3" (1 Bloom, disbudded) (3 blooms, disbudded) Roses, Other (1 Bloom) Dahlia, 3" - 6" diameter Snapdragons (3 Spikes) (1 bloom, disbudded) Statice (1 Spray) Dahlia, 6" and over Straw Flowers (1 stem) (1 bloom, disbudded) Sunflowers (1 Bloom) Gladiolus (1 Spike) Zinnias (3 Blooms) Gloriosa Daisy (3 Blooms) Other Cut Flowers-Perennial Lilies (1 Stalk) (1 Spray, 1 Lg. Bloom, or 3 Sm. Blooms) Marigold, African (1 Bloom) Other Cut Flowers-Annual Marigold, French (3 Stems) (1 Spray, 1 Lg. Bloom, or 3 Sm. Blooms) Nasturtiums (3 Blooms) Arrangements Flowers may be grown or purchased by the exhibitor. Exhibits will be displayed in the container provided by the exhibitor. Exhibitors must use a holding device to secure arrangements, such as florist foam or a frog _ Arrangement of fresh flowers _ Arrangement of fresh flowers, with theme There s Magic in the Air, With a Country Flair for county fair. State Fair theme is A Celebration of Pet Pals. (Juniors & Intermediates county only) _ Miniature arrangements using dried or Fresh materials, no larger than 8 X 8 X 8 inches. (Juniors & Intermediates county only). Bouquets Flowers may be grown or purchased by the exhibitor. Bouquets exhibits will be displayed in the container provided by the exhibitor. Bouquets MUST NOT use a frog, wire, or floral foam in the vase to stabilize the exhibit. Each Bouquet is to have foliage attached or include foliage. A Flower Show Exhibit Tag must be attached to the exhibit. On the Flower Show Exhibit Tag fill in the Class No. (see below) and for Class (kind of flower) write Bouquet _ Bouquet of fresh flowers _ Bouquet of fresh flowers, with theme There s Magic in the Air, With a Country Flair for county fair. State Fair theme is A Celebration of Pet Pals (Juniors & Intermediates county only). Corsage and Boutonniere Flowers may be grown or purchased by the exhibitor. An exhibit of one Corsage and one Boutonniere suitable/designed for a formal occasion. Corsage refers to a small bouquet of flowers worn on a woman's dress or worn around her wrist. A method of attaching the corsage for wearing must be provided. A boutonniere is a floral decoration worn by men, typically a single flower or bud. A method of attaching the boutonniere must be provided. Each Corsage and Boutonniere is to have foliage attached or include foliage. The Corsage and Boutonniere are to be displayed in a plastic zip lock type bag. A neatly cut square of white cardboard may be placed in the bag to stabilize the exhibit if desired. A Flower Show Exhibit Tag must be attached to the exhibit. On the Flower Show Exhibit Tag fill in the Class No. (see below) and for Class (kind of flower) write Corsage/Boutonniere _ Corsage & Boutonniere (Juniors county only) Dried Materials Materials may be grown or purchased by the exhibitor _ Arrangement of dried materials. Celebrate Your World Inspired Floral Display: Mexico Materials may be grown or purchased by the exhibitor _ Floral Display (Juniors county only) 4-H Vegetables & Fruits Exhibitors can enter one exhibit in each category (kind of vegetable or fruit below) with the exception that members may enter unlimited number of exhibits in other vegetable or other fruit, as long as they are different types. Enter the plate exhibit number for as many exhibits (kinds of vegetables or fruits) you plan to bring to fair (be realistic). The number of vegetables/fruits required on a plate or collection is indicated in parenthesis. 4-H Vegetable Exhibit/Collections Explanation Card (712-07) must be firmly attached to exhibit. Selecting and Preparing Vegetable for Exhibit (4-H 2334) provides tips for selecting/preparing vegetables. Exhibit fruits with stems. Plate Exhibit of One Type (enter this number for each vegetable/fruit below that you plan to bring to fair. You may use the number multiple times.) Junior Intermediate Senior Beans, Snap Peas, in pod (5 pods) (Wax, Italian, Green) (5 pods) Peppers, Bell or Sweet (2) Beans, Other Peppers, Hot (5) (Dry, Horticulture, Lima, Purple) (5 beans) Potatoes (5) Beets (5) Pumpkins (1) Broccoli (1 main head/or 5 side shoots) Squash, Crookneck (2) Carrots (5) Squash, Zucchini (2) Corn, Sweet (2) Squash, Winter (1) Cucumbers, Slicing Tomato, Slicing (Lemon, Burpless, Slicing Varieties) (2) (over 2 includes Romas) (3) Cucumbers, Pickling (5) Tomatoes, Cherry Garlic, Regular (2), Elephant (1) (Cherry & others under 2 )(5) Kohlrabi (2) Tomatoes, Other (5) Lettuce Turnips (2) (1 plant) leaf lettuce in a vase of water Other Vegetable (4-H 2334) Onion, Bulb (3) Onions, Green (5 onions) Apples or Pears (3) Cherries (6) Plums (3) Melon (1) Strawberries (6) Other Fruit (3) Other Berries/Grapes (1 cup)

13 Vegetable Collections Vegetable Collection - Junior, include 3 different vegetables in same amounts required as in plate exhibits Vegetable Collection - Intermediate, include 4 different vegetables in same amounts as in plate exhibits Vegetable Collection - Senior, include 5 different vegetables in same amounts required as in plate exhibits Vegetable Posters or Displays _ Poster or display Describe the results of 4-H member's experimental garden. Display not to exceed 30 wide x 24 deep x 36 high. Commercial Display _ Commercial Display Include 10 pound unit of produce with record of costs of commercial gardens. Juniors and Intermediates are county only classes. 4-H Herbs Members name and county should be securely attached to exhibits. 4-H Herb Dried or Fresh-Cut Explanation Card (712-06) must be firmly attached. Exhibits are judged on Herb Fresh-Cut Exhibit Score Sheet (712-05) and Herb Dried Exhibit Score Sheet (712-04). The publication Select and Prepare Herbs for Exhibit (4H 2335) should be used as reference, available on the State 4-H website. Selection of herbs is the choice of the 4-H member. Any herb available in your area of the state may be exhibited. A list of herbs that could be selected for exhibits is listed in the Michigan 4-H Guide To Herb Gardening (4-H 2329) but may be taken from any table any year _ Herbs, Fresh Cut, 1 bunch with stems 1 inch diameter _ Herbs, Fresh Cut Collection, Junior 3 different types, Intermediate 4 different types, Senior 5 different types in same amounts as fresh cut herb exhibit (see class above) _ Herbs, Dried, 1 inch bunch, secured with twist tie or 3 Tbsp dried leaves or 1 Tbsp dried seeds. Display in self-closing bag. Information card must include drying method. Basil, chives, dill leaves, fennel & parsley should not be exhibited dried because they are best preserved by freezing _ Herbs, Dried Collection, Junior 3 different types, Intermediate 4 types, Senior 5 types in same amounts as dried herb exhibit. 4-H Expressive Arts (classes open to all 4-H members) Expressive Arts General Rules All artwork must be mounted for display, including jewelry. All jewelry exhibits must be mounted in some way to a board or fabric covered board for display. Artwork may not be framed with the exception of work done with chalks, charcoal or pastels. If work done with chalks, charcoal or pastels are framed, lightweight frames with plastic/plexiglass rather than glass should be used for protection during display. No glass is allowed. Matting, spray fixatives and/or overwrap with plastic are acceptable for protection of the artwork. If an item is meant to hang, a hanger that will support the weight of the item must be securely attached. Adhesive plastic hangers are encouraged to protect other artwork if they will support the weight of the exhibit (available at the OSU Extension Office). Two adhesive hangers per art piece is suggested. Exhibits should not contain parts that expose the public or volunteers to injury (i.e. sharp edges or points.) All exhibits must include an exhibit tag, a fully completed explanation card, and be permanently labeled on the back or bottom with member's name, county and class number. If two items make up an exhibit, all pieces must be labeled and attached together (tied together or connected together in some way so the pieces can be considered one exhibit). 4-H Original Art To qualify for judging, a fully completed4-h Expressive Art Exhibit Explanation Card must be attached. Member applies the elements and principles of design to create work that is entirely their own. Original Art exhibits must be an original idea or concept. Kits, patterns & pre-designed elements may not to be used. All work done on an item that is wearable clothing or accessory must be exhibited in the Wearable Clothing or Wearable Accessory category. Drawing _ Graphite Pencil, original work using graphite pencil media _ Colored Pencil, original work using colored pencil media _ Charcoal, original work using charcoal media _ Pen & Ink or Markers, original work using Pen and Ink or Marker media _ Scratch Board, original work using a scratch board media _ Multi-media, original work using a combination of media to create a line drawing Drawing using a Shading Technique (shading is not simply adding color or coloring between lines; it is a technique that adds dimension, texture, or volume to the piece) _ Graphite Pencil, original work using graphite pencil media _ Colored Pencil, original work using colored pencil media _ Charcoal, original work using charcoal media _ Pen & Ink or Markers, original work using pen and ink or marker media _ Multi-media, original work using a combination of more than one media to create a shaded drawing Painting _ Water Color, Tempera, or Other Water Media - original painting using a water media (identify media) _ Acrylic painting original work using acrylic paint _ Oil painting original work using oil paint media _ Pastels original work using pastel media Pottery (Exhibits evaluated using the judging criteria out lined on the Pottery Evaluation Sheet (231-03) _ Pottery or clay work, using a slab technique _ Pottery or clay work, using a pinch technique _ Pottery or clay work, using a coil technique _ Pottery or clay work, using a wheel throwing technique _ Pottery or clay work, using a combination of two or more of the above techniques _ Pottery or clay work, featuring a glaze; fired or nonfired Print Making or Stenciling _ Printmaking or Stencil - original work using print making or stenciling techniques with a design created by the member (Use of purchased commercial stencils is not appropriate.)

14 Collage or Mosaic _ Collage or Mosaic original work using collage or mosaic techniques with a design created by the member. Media might include paper, tile, wood, glass, seeds, etc. (Note: this class does not include scrapbooking.) Dyeing and Marbling _ Dyeing and Marbling original work using marbling or dyeing techniques such as batik or dye painting Other Two-Dimensional Work _ Other Two Dimensional Work original 2-D work using techniques other than those listed for classes above. Examples might include cut paper or calligraphy _ Multiple Media Two Dimensional original 2-D work that incorporates two or more techniques or media above. Three-Dimensional Work _ Carving original 3-D work using subtractive techniques in wood, clay, soap, etc _ Casting, Modeling, Assembling original 3-D using additive techniques, such as metal welding, casting; or papier-mâché _ Other Three Dimensional Work original three dimensional work other than carving, casting, modeling and assembling. Might include origami and pop-up art structures. Wearable and Functional Art _ Wearable clothing clothing item demonstrating original artwork, might include painting, dying, beading, etc _ Wearable accessory accessory item demonstrating original artwork. Examples include jewelry, hats, purses, footwear, etc. Techniques might include painting, dying, sculpting, beading, enameling, etc _ Functional item original work in any technique or media done to create functional but non-wearable item such as bowls, vases, cups, lamps, or other items. Media might include metal, wood, or paper _ Casting, Modeling, Assembling original Digital Illustration Digital Illustration is the use of digital tools to produce images under the direct manipulation of the artist. It is distinguished from computer-generated art, which is produced by a computer using mathematical models created by the artist. It is distinct from digital manipulation of photographs in that it is an original construction from scratch. Photographic elements may be incorporated into works, but are not the primary basis or source for them _ Digital Illustration original work using a digital illustration program or tool to create a vector or pixel-based illustration. Work should be presented in a tangible form (such as a printout) at an appropriate resolution for judging. 4-H Non-Original Art Member applies the elements and principles of design to create work that may incorporate pieces that have been designed or created by others such as instructional patterns, pre-stamped or printed outlines, rubber stamps, commercial stencils, stickers, printed papers, etc. To qualify for judging, a fully completed 4-H Expressive Art Exhibit Explanation Card must be attached that explains how the member made the decisions about how to incorporate these pieces into the total design. The pre-designed component must not be the total design. All work done on an item that is wearable clothing or accessory must be exhibited in the Wearable Clothing or Wearable Accessory category. Painting (does not include stenciling or etching) _ Painting on surfaces - decorative painting on any surface (wood, metal, glass, plastic, cement, fiber, plaster, paper) using any paint medium and the aid of a pre-designed instructional pattern. Stenciling/Printing/Stamping _ Stenciling/Etching/Printing/Stamping work created using stenciling, etching, printing, or stamping techniques with the aid of stencils, forms, stamps or designs that the member did not create themselves. If appropriate, the exhibit may be up to five smaller items that use the same technique based around a theme. (Example: up to 5 note cards) Drawing/Shaping Techniques _ Drawing/Shaping Techniques work created using drawing/shading/texturing and/or three dimensional shaping techniques with the aid of partial photographs or line drawings that the member did not create themselves. Examples include soft metal embossing, woodburning, scratch art, or drawing to complete or enhance a partial photo of a subject. Collage, Decoupage, Assemblage, Scrapbooking _ Collage, Decoupage- two dimensional work created using the aid of pre-designed components such as photographs or printed motifs on paper or fabric. No scrapbook or memory book pages _ Assemblage - three dimensional work created using assemblage techniques and components or materials that are pre-formed or designed by someone other than the member themselves. Work should be assembled in a manner that maintains the form as a permanent structure. (No Lego creations or kits.) _ Scrapbooking up to two single-sided scrapbook or memory book pages based on a single theme. Pages are encouraged to be protected by plastic sleeves. Exhibits with two pages should have the pages securely attached to each other. Cast Ceramics _ Ceramics - Slip cast item made from earthenware, stoneware, or porcelain Wearable Art _ Wearable clothing clothing item demonstrating artwork done with the aid of pre-designed components. Techniques might include painting, dying, beading, etc _ Wearable accessory accessory item demonstrating artwork done with the aid of pre-designed components. Examples include jewelry, hats, purses, footwear. Techniques might include painting, dying, sculpting, beading, enameling. 4-H Celebrate Our World Art 1. Junior (countyonly) 2. Intermediate 3. Senior _ 2018 Celebrate our World Inspired Art: Mexico 4-H Cake Decorating Cake decorating is limited to all icing work. All items on cake must be made from frosting, not fondant, candies or any other shaped 3- dimensional items. Exhibits must be displayed on a disposable plate or board. In addition to the exhibit tag, each piece of an exhibit must be labeled on the back or bottom with the member s name, county, and exhibit class number. To qualify for judging, a fully completed 4-H Expressive Arts Exhibit Explanation card or a 4-H Educational Display Explanation card (for poster classes) must be attached. Forms are available in county Extension offices and at the State 4-H website. Judging criteria are outlined on the 4-H Cake Decorating Project Evaluation Form found at the state 4-H website. Member applies the elements and principles of design to create work that is entirely their own.

15 Phase 1, Demonstrate use of 3 tips Decorated Flat Cookie-decorated 4-6 cookie, any shape Decorated Flat Cake Design-decorate an 8 x12 design on a 9½ x13½ flat board wrapped in wax paper. Decorate this space as if it was the top of a cake. The design should include proper use of 3 different tips: writing tip, leaf tip, star tip, or drop flower tip Educational poster-showing/explaining something you made, learned or did in your cake decorating project, not to exceed 24 x 30. Phase 2, Demonstrate use of 4 tips Decorated Cupcake-a decorated cupcake Decorated Flat Cake Design-decorate an 8 x12 design on a 9½ x13½ flat board wrapped in wax paper. Decorate this space as if it was the top of a cake. The design should include proper use 4 different tips: writing tip, leaf tip, star tip, and petal tip Educational poster- showing/explaining something you made, learned or did in your cake decorating project, not to exceed 24 x 30. Phase 3, Demonstrate use of multiple tips Decorated 8 Layer Cake-a decorated 8 round styrofoam cake form Decorated Flat Cake Design-decorate an 8 x12 design on a 9½ x13½ flat board wrapped in wax paper. Decorate this space as if it was the cake top. Design should include minimum of 5 flowers, a border, and proper use of writing tip, leaf tip, star tip, petal tip, and other variety tips Educational poster- showing/explaining something you made, learned or did in your cake decorating project, not to exceed 24 x 30. All Phases 2018 Celebrate our World Inspired Cake: Mexico Follow sizes above for appropriate phase. 1. Junior (county only) 2. Intermediate 3. Senior _ 2018 Celebrate our World Inspired Cake Decorating: Mexico 4-H Leathercraft Each exhibit will consist of one article (pair of gloves, slippers, etc. is one article). If a project qualifies for more than one class, the member should decide which part of their work they would like to emphasize by selecting the appropriate class. To qualify for judging, a fully completed 4-H Expressive Arts Exhibit Explanation Card must be attached. Overall appearance of the entire article will be considered during judging _ Stamping techniques: Demonstrates the use of alphabet stamps, number stamps, and 2-D and 3-D image stamps of any size. Use of the swivel knife and other tools may be incorporated into overall design _ Floral Carving: Demonstrates use of basic tools and carving techniques on designs primarily using elements such as flowers, leaves, seeds, uts, or scrolls. Basic tools can include, but are not limited to, swivel knife, beveler, veiner, pear shader, camouflage, backgrounder, and seeder. Carving techniques should show proper use of the selected tools to create the overall design. Use of color is allowed _ Geometric and basketweaves: Demonstrates use of geometric or basketweave tools to create appropriate design. Design may include use of the swivel knife and other tools _ Figure carving, Pictorial carving, or Embossing Techniques: Demonstrates Figure carving, Pictorial carving, or Embossing techniques. The application of color is appropriate but not required _ Use of Color: Demonstrates at least one of the following techniques: solid color, antique stain, block dyeing, background dyeing, resist dyeing, air brushing, or use of multiple colors _ Lacing techniques: Demonstrates assembly of project using appropriate lacing techniques _ Assembly Techniques: Include Stitching (assembly of project using appropriate hand or machine stitching techniques); Zipper installation; lining application; edging (appropriate rounding of edges and burnishing or slicking techniques); Hardware application (demonstrates appropriate application of hardware such as snaps, rivets, buckles, D-rings, clasps, 3 ring binders, key mounts, bar clamps, spots, conchos, etc _ Advanced techniques: Includes filigree, braiding, knot work, sculpting, pyrography (burning), designing own tooling pattern, desiging, cutting and assembly of interior pieces, cutting project from leather, rolled edges, folding, skiving and molding. The advanced technique shold be a major or important element of the overall project _ Major Article: Should show the ability to handle an advanced project that includes skills from at least 3 of the other classes _ 2018 Celebrate our World Inspired Leathercraft Exhibit: Mexico (juniors county only). 4-H Photography The following classes are for still photography. Video projects are entered under Communications. All photos must have been taken by the member. 4-H Exhibit tags must be attached to the lower right-hand corner of exhibit. Photography classes are divided by subject matter/technique. If a photo includes more than one type of subject (i.e. people and animals), the member should decide which category is most appropriate. Digital and film photos are included in the same class except as restricted by class description. Color and black & white images will be included in the same class by subject/technique. The short side on all single images must be no less than 5. The final exhibt size including either mount or mat must be no less than 8 x 10 and may not exceed 16 x 20. Any commercially available pre-cut mats that accommodate these size ranges are acceptable. Mats or mounts cut by the member must meet size specifications. Photos must be either mounted or matted with a rigid backing using any material firm or rigid enough to protect the photos on the backside and should not show when viewing the exhibit. Photos MAY NOT be entered only matted; they must have a backing for protection. The surface which shows from behind mounted only photos or matted photos must be mat board. Poster board is not acceptable for mounting or matting. No additions or embellishments are allowed to mats or mounts, no plastic covered pictures are allowed, no frames are allowed in any class; and no date imprints are allowed on photos.. Exceptions to photo size limits include: Class _ Panoramic - photos must be at least twice as long in one direction as they are in the other direction. Matted or mounted exhibit must not exceed 16 x 20. Class _ Photojournalism - may include photos of any size mounted on a single board must not exceed 16 x 20. Class _ Creative Process - original image may be 4 x6 ; final image must be at no less than 5 inches on the shorter side of the photo. Final exhibit showing both photos mounted on the front must not exceed 16 x 20. Class _ Creative uses size determined by the use Captions must not be used except in: Class _ Photojournalism Class _ Creative uses Class _ Technical Challenge Exhibits must be ready for hanging. Adhesive plastic hangers are recommended. Attach new plastic hangers at the top of the exhibit on the right and left corners, with approximately ½ inch of the hanger showing above the mat/mount board. If the weight of the exhibit requires more support, use additional secure hangers but be sure they are taped or covered

16 in a manner to protect other exhibits from damage if exhibits are stacked. Adhesive plastic hangers are recommended to prevent damage to other work. Exhibitor s name, county, and the class number must be printed on the back of the exhibit. The club Technical Challenge exhibit must be entered under the club name with names of all club members participating listed on the back. Attach 4-H Exhibits tags neatly to the lower right-hand corner of the exhibit and on the back of the exhibit. Explanation cards should be attached to the back of the exhibit with the writing visible to the judge. Think neatness and visual appeal when preparing the exhibit for fair. Fill in blank in class number (_) with corresponding number: 4. Club (for Scavenger Hunt class only) _ Landscape - single image featuring an expanse of scenery (layout and features of land or water); could include sunsets, seascapes, day or night scenes _ People - single image featuring a person or people in an informal, photojournalistic or edgy/artistic manner _ Portrait - single image featuring a subject or subjects in a posed, formal setting. Background, posing, and lighting techniques are key components, and props may be used _ Self Portrait (or Selfie) single image of the photographer made by the photographer. May include others in the photo. Photo should memorialize a time and or place for the photographer and an explanation of what is being memorialized MUST be included on the explanation card _ Animals - single image, featuring one or more animals (including insects, fish, birds, etc.) _ Plants - single image featuring plants, flowers, leaves, trees, etc _ Architectural - single image featuring man-made structures such as buildings, bridges, etc. No sculptures or garden art _ Other Interesting subject - single image featuring subjects or techniques of interest that do not fit in the above classes _ Texture - single image featuring the texture(s) of an object or subject, with emphasis on use of light, angle, and composition _ Still Life - single image featuring an arrangement of objects (incapable of movement on their own), which are arranged by the photographer, with emphasis on use of lighting and composition _ Action/Movement - single image capturing subject in motion showing either stop-motion, or the effect of motion _ Panoramic - single image of any subject, produced in panoramic format either in the camera or by cropping, where the panoramic ratio adds to the effect of the image _ Photojournalism - multiple print images (max. 20) of any size or shape that depict a series (several images on one topic) or tell a story (showing several steps of an event/activity) mounted on one board not to exceed 16 x 20. Captions optional. Final exhibit may be a single composite image. Photo album pages/memory book pages are not allowed _ Creative process - single image that has been altered after-capture either through film or digital processing or printing techniques; includes computer enhancement beyond basic corrections of cropping, color and brightness correction, and red eye removal. Both the original image, final image, and detailed description of the process used must be displayed on the front of the exhibit. The final exhibit may be a single composite image _ Creative uses - 1 item showing use or display of images in a creative manner and the item must be the work of the member. Examples include: transfer to fabricor wood, shadow box or 3 dimensional display, note/postcards, calendars, posters, photo album or memory book page, etc., _ Technical Challenge - members will demonstrate techniques in the required number of images for their age group (below). Images may be any size, mounted not to exceed 16 x20 overall. Images will demonstrate techniques from the list of options below. Label each image with the represented technique. Select from these possibilities: With capture: depth of field, use of light/lighting, low-light, forced perspective, motion blur, HDR, use of juxtaposition, infrared, extended exposure time, macro After-capture: high contrast, digital effect, burning/dodging, vignette, spot color, recoloring, pixelization 1 Junior - 4 images demonstrating different techniques 2 Intermediate - 6 images demonstrating different techniques 3 Senior - 8 images demonstrating different techniques 4 Club (2 or more members) - 8 images demonstrating different techniques _ 2018 Celebrate our World Themed Photo: Mexico (juniors county only). 4-H Fiber Arts Exhibits are classified by technique rather than article. Articles using more than one technique should be exhibited in the class for the technique that is most prominent or that the member desires to be emphasized during judging. Each article should be finished completely, front and back, for final use. Framed and other presentations meant to be hung must have a securely attached appropriate means by which to hang them. No glass is allowed. If article is designed as a pair/set, bring both items fastened together, i.e. set of potholders, pillowcases, etc. Smaller items such as bracelets, should be mounted for display. To qualify for judging, a fully completed 4-H Fiber Arts Exhibit Explanation card, must be attached. In addition to the exhibit tag, each piece of an exhibit must be labeled on the back or bottom with the member s name, county, and exhibit class number. Felting _ Felting - Projects made using the exhibitor s homemade felt which is made by hand and/or washing machine methods. Needle felting techniques are included _ Felting, Projects which have been knit, crocheted, or woven before felting _ Felted Embellishment any item embellished using felted techniques. Base item may be purchased or made by member. Filament Arts _ Weaving - Projects created by weaving warp and weft fibers. May include off loom or loom methods _ Basketry - Projects using basket techniques, such as coiling, twining, weaving, and/or plaiting _ Spinning - Handspun yarn (minimum of 1 ounce skein of yarn) or projects created from the exhibitor's handspun yarn. Include a sample of yarn (12 inches) with project created _ Macramé & Knotting - Projects made using single and/or multiple knot techniques _ Braiding - Projects made using braiding techniques. Includes multiple strand braiding, bobbin lace, Japanese braiding and wheat weaving _ Hooking - Projects made using hooking techniques. Includes latch hook, hand hooking, punch, needle and locker hooking. Needle Arts _ Embroidery - Projects using crewel, machine sewn, drawn thread, pulled thread, punch needle, smocking and other stitchery methods. Must not be cross-stitched or needlepoint _ Needlepoint - Projects using needlepoint techniques _ Cross-Stitch - Projects using cross-stitch techniques.

17 Appliqued, Patchwork, Quilts _ Appliquéd Quilts Quilts of any size made using hand or machine appliqué techniques. Attachment method must involve manipulation of fiber (adhesives and paint are not included). If the completed item is quilted by someone other than the member, explain on the Fiber Arts Exhibit Explanation Card _ Appliqué on other items items other than quilts using hand or machine appliqué techniques. Might include clothing, wall hangings, pillows, linens, etc. Attachment method must involve manipulation of fiber (adhesives and paint are not included). Base item may be purchased or made by member _ Patchwork Quilts, using kits Quilts of any size made using piecing techniques such as English, traditional American, Seminole, etc. A kit is a complete quilt in a bag where all of the fabrics, the pattern, instructions for embellishment, et. al. are all included. The fabric selection and cutting has all been pre-determined by someone other than the member. If the completed item is quilted by someone other than the member, please note this on the Fiber Arts Exhibit Explanation Card _ Patchwork Quilts, no kits Quilts of any size made using piecing techniques such as English, traditional American, Seminole, etc. Members may choose to follow a pattern, such as Log Cabin, but the fabric selection, fabric layout, and all cutting is done by the member. If the completed item is quilted by someone other than the member, please note this on the Fiber Arts Exhibit Explanation Card _ Patchwork on other items Items other than quilts using piecing techniques such as traditional American, Seminole, English, etc. Could include clothing, wall hangings, pillows, linens, etc _ Quilting, hand stitched multi-layered projects made using hand quilting stitches. Items should have a top layer, filling or batting, and bottom layer held together by the hand stitching. All work done by the member _ Quilting, machine stitched multi-layered projects made using machine quilting stitches. Items should have a top layer, filling or batting, and bottom layer held together by machine stitching. All work done by the member _ Quilting, tied multi-layered projects made using tying to hold layers together. Items should have a top layer, filling or batting, and bottom layer held together by the tie stitches. All work done by the member. Papermaking _ Papermaking - Projects resulting from actual papermaking. Celebrate Our World: Mexico _ 2018 Celebrate our World Inspired Fiber Arts Project: Mexico (juniors county only) 4-H Family & Consumer Science 4-H Clothing Members may enter one exhibit per class in the appropriate skill level, with all exhibits in the same level, plus an exhibit in each of the classes open to all levels (Hands for Larger Service, Creativity, Skills Notebook, Costumes, Celebrate Our World: Mexico). The leader & member will decide the appropriate level depending upon the member s sewing ability and age. Each entry will be evaluated on ALL features/sewing skills included in the exhibit; not just the skills listed in the respective enrollment levels. For skill levels 1-6 the use of fabrics or skills that are beyond the recommendations for these levels are expected to be done well according to the standards, but will neither be given extra credit consideration for increased difficulty nor disqualified during judging. It is in the best interest of the member to stay within the suggested guidelines. See 4-H Clothing Guidelines for Leaders: Basic, Expanding, and Advanced Skills 4-H L) All items entered in exhibit classes should be clean and in good repair. Judging standards are listed on the appropriate evaluation sheet found on the State 4-H website. A 4-H Sewing/Clothing Exhibit Card must be securely attached to each entry. In addition, each item must be labeled with member s name, county, & project level on white fabric sewn or fused onto the bottom inside of each piece. Clothing/Sewing Classes Open to All Levels _ Hands for Larger Service - This class is for members to share their learning/skills with others - primarily with someone in need. Create an item or garment that will be given away to someone in need _ Skills Notebook - Notebook displaying samples of new sewing techniques learned during the project year. Include five new samples from the options listed on the Making a Skills Notebook factsheets ( through 7). Samples should be at least 4 by 4 with each sample securely mounted on a separate 4-H Sewing Skills Sample form (320-16) Each sample should include a complete explanation of the steps used for the construction process. Place the five skill sheets to be judged in the front of the notebook with the exhibitor name, skill level and current project year clearly identified _ Costumes - Costume for celebrations, holidays, theater, or other use. Must include sewing, but may or may not also include other techniques in combination with sewing _ Creativity - An item or garment which has been enhanced through creative embellishment, fabric manipulation, or fabric creation; recycled items are included and may retain some seams/design of the original item as appropriate; exhibit must have been made by exhibitor _ 2018 Celebrate our World Inspired Exhibit: Mexico (Juniors county only) Basic Skills Level 1 (Junior, Intermediate, & Senior) Fabrics suitable for this level include stable, medium weight, firmly woven fabrics such as cotton, cotton/polyester blend, wool, wool blend) or knits with minimal stretch (4 stretches to 4¾ or less) such as polar fleece _ Garment or item showing cutting skills with or without minimal stitching _ Garment with casing but no crotch seam made from stable, medium weight, firmly woven fabric _ Garment with casing and crotch seam made from stable, medium weight, firmly woven fabric _ Garment with skills other than casing made from stable, medium weight, firmly woven fabric _ Garment from polar fleece or comparable fabric with minimal stretch _ Non-garment item sewn by hand from felt, firmly woven fabrics or polar fleece with minimal stretch _ Personal accessory from firmly woven fabrics or polar fleece with minimal stretch _ Item for the home from firmly woven fabrics or polar fleece with minimal stretch _ Toy or Non-garment item for use in sports, picnics, camping, or with animals from firmly woven fabrics or polar fleece with minimal stretch Basic Skills Level 2 (Junior, Intermediate, & Senior)

18 Fabrics suitable for this level include stable, medium weight, firmly woven fabrics (cotton, cotton/polyester blend, wool, wool blend, etc.) or polar fleece or other knit fabrics with minimal stretch (4 stretches to 4¾ or less) _ Garment with casing made from stable medium weight firmly woven fabric _ Garment with skills other than casing made from stable medium weight firmly woven fabric _ Garment from non-bulky knit fabric with minimal stretch _ Garment from polar fleece or comparable fabric with minimal stretch _ Outfit (2 or more pieces). Each piece of the outfit may use one or more of the following fabrics: stable, medium weight, firmly woven fabrics and/or non-bulky knit fabrics with minimal stretch, and/or polar fleece with minimal stretch _ Personal accessory from firmly woven fabrics, non-bulky knit fabric or polar fleece with minimal stretch _ Item for the home from firmly woven fabrics, non-bulky knit fabric or polar fleece with minimal stretch _ Non-garment item for use in sports, picnics, camping, or with animals from firmly woven fabrics, non-bulky knit or polar fleece with minimal stretch _ Doll, toy, or garment/accessories for either from firmly woven fabrics, non-bulky knit fabric or polar fleece with minimal stretch Basic Skills Level 3 (Junior, Intermediate, & Senior) The focus should be on improving skills learned in level 1 & 2 and adding a new skill or two. Fabrics suitable for this level include medium weight woven fabrics (cotton, cotton/polyester blend, wool, wool blend, etc.) or polar fleece or other knit fabrics with up to moderate stretch (4 stretches to no more than 5 3/8 or less) _ Garment made from medium weight woven fabric which may have up to moderate stretch _ Garment made from knit fabric which may have up to moderate stretch _ Garment from polar fleece or comparable fabric which may have up to moderate stretch _ Outfit (2 or more pieces) Each piece of outfit may use one or more of the following fabrics: medium weight woven fabrics and/or knit fabrics, and/or polar fleece; may have up to moderate stretch _ Personal accessory from medium weight woven fabrics, knit fabrics, and/or polar fleece; may have up to moderate stretch _ Item for the home from medium weight woven fabrics, knit fabrics, and/or polar fleece; fabrics may have up to moderate stretch _ Non-garment item for use in sports, picnics, camping, or with animals from medium weight woven fabrics, knit fabrics, and/or polar fleece; all fabrics may have up to moderate stretch _ Doll, toy, or garment/accessories for either from medium weight woven fabrics, knit fabrics, and/or polar fleece; all fabrics may have up to moderate stretch Expanding Skills level 4 (Junior, Intermediate, & Senior) The focus should be on improving skills learned in level 3 and adding two new skills. Fabrics suitable for this level include medium weight woven fabrics (cotton, cotton/polyester blend, wool, wool blend, etc.) or polar fleece or other knit fabrics with up to moderate stretch (4 of fabric stretches to no more than 5 3/8 or less) _ Garment made from medium weight woven fabric, with or without nap, which may have up to moderate stretch _ Garment made from knit fabric which may have up to moderate stretch _ Garment from polar fleece or comparable fabric which may have up to moderate stretch _ Outfit (2 or more pieces) Each piece of the outfit may use one or more of the following fabrics: medium weight woven fabrics, with or without nap and/or knit fabrics, and/or polar fleece; all fabrics may have up to moderate stretch _ Personal accessory or Item for the home from medium weight woven fabrics with or without nap, knit fabrics, and/or polar fleece; all fabrics may have up to moderate stretch _ Non-garment item for use in sports, picnics, camping, or with animals from medium weight woven fabrics with or without nap, knit fabrics, and/or polar fleece; all fabrics may have up to moderate stretch. Expanding Skills level 5 (Junior, Intermediate, & Senior) The focus should be on improving skills learned in level 4 and adding three new skills. Fabrics suitable for this level include medium or heavy weight woven fabrics with or without nap; polar fleece or other knit fabrics with any amount of stretch; and bulky fabrics _ Garment made from medium weight or bulky fabric or stretchy woven fabric _ Garment made from knit fabric which may be bulky or have any amount of stretch _ Garment from polar fleece or comparable fabric _ Outfit (2 or more pieces) Each piece of the outfit may use one or more of the following fabrics: woven fabrics and/or knit fabrics, and/or polar fleece with any amount of stretch and bulk _ Personal accessory or item for the home from woven fabrics, knit fabrics, or polar fleece with any amount of stretch and bulk _ Non-garment item for use in sports, picnics, camping, or with animals made from woven fabrics, knit fabrics, or polar fleece. with any amount of stretch and bulk Expanding Skills level 6 (Junior, Intermediate, & Senior) The focus should be on improving skills learned in level 5 and adding three new skills. Fabric choices may include those in previous levels, as well as slippery fabrics and fine or lightweight (sheer) fabrics that require more care in handling fabrics _ Garment made from medium weight &/or bulky &/or stretchy woven fabric _ Garment made from fine or light weight woven fabric _ Garment made from woven fabrics which require more care in handling or pattern selection (satin, dupion, crepe de chine, taffeta, velour, tulle, and net) _ Garment made from knit fabric, _ Garment from polar fleece or comparable fabric _ Outfit (2 or more pieces) Each piece of the outfit may use one or more of the following fabrics: woven fabrics, knit fabrics, or polar fleece with any amount of bulk or stretch _ Personal accessory or item for the home from woven fabrics, knit fabrics, or polar fleece with any amount of bulk or stretch _ Non-garment item for use in sports, picnics, camping, or with animals; woven fabrics, knit fabrics, or polar fleece with any amount of bulk or stretch. Advanced Skills levels 7/8/9 (Intermediate & Senior Only) All three levels exhibit together in class determined by description) _ Garment or outfit made from medium or heavy weight woven fabric (no tailoring techniques) _ Garment or outfit made from woven fabric using traditional tailoring methods, interfacing fusible and non-fusible methods to create a tailored look _ Garment or outfit made from fine or light weight woven fabric _ Garment or outfit made from woven fabrics which require more care in handling or pattern selection (satin, dupion, crepe de

19 chine, taffeta, velour, tulle, net, beaded or sequined fabrics, velvet, hand woven, double cloth, lamé, leather, lace, etc) _ Garment or outfit made from knit fabric _ Garment or outfit made from polar fleece or comparable fabric _ Garment or outfit made from fabric specifically designed for outerwear such as ripstop nylon, coated or uncoated outdoor fabrics _ Garment or Outfit combining two or more fabrics above _ Personal accessory, item for the home or for use in sports, picnics, camping, or with animals made from any fabric; all fabrics may have bulk &/or any amount of stretch. 4-H Knitting Knitting has two divisions of classes based on the techniques used: Knitting with needles and Knitting with looms, boards, and machines (Felted Knitting projects are to be entered in the Fiber Arts Division). Exhibitors may exhibit one exhibit in each class in the one phase in which they are enrolled. Within a division the classes must be in a single skill level. Members move up in phases as they progress through the project. To qualify for judging, a 4-H Knitting Exhibit Explanation card must be attached. Members must mark skills on the level in which they are enrolled. If they show skills beyond their level, they will not receive extra consideration. A pair of mittens, slippers, etc, is one article. The pieces of the pair should be temporarily but securely attached to each other. Swatches not acceptable. In addition to the 4-H exhibit tag, each item must be labeled with member s name, county and project phase/level. Label should be typed/ printed in indelible pencil/ink on a piece of white fabric and sewn to the article or written with indelible ink on painters tape and placed where it can do the least amount of damage. Wearable items may include a garment or personal accessory such as a hat, purse, bag, scarf, socks, slippers, mittens, etc. Non-wearable items include toys such as puppets, dolls, stuffed animals, doll clothes, etc. or items for the home such as pillows, holiday decorations, potholder, washcloth, blanket, afghan, etc. Knitting Classes Open to All Phases & Divisions _ Hands for Larger Service - Create an item or garment that will be given away to someone in need _ 2018 Celebrate our World Inspired Knitting Exhibit: Mexico (juniors county only). Knitting with Needles Basic Skills (Phase 1) One article showing one or more skills learned, (cast-on, knit, purl, bind off, overcast seam) _ Wearable _ Non-wearable Expanding Skills (Phase 2, 3,4 and 5) One article showing one or more skills learned, ribbing, stockinette stitch, increase, decrease, other seams pick-up stitches, one article showing a pattern stitch, or one article showing mixed colors (Fair Isle pattern or bobbin knitting no stripes) _ Wearable _ Non-wearable Advanced Skills (Phase 6 Intermediates and Seniors) One article showing skills learned. Select from the following options: Knitting with four needles, Knitting combined with fabric or leather, Knitted lace attached to article, items made using multiple stitches, difficult yarn, or is a large or advanced project, or Item made from member s original design (include written instructions with exhibit) _ Wearable _ Non-wearable Knitting with Looms, Boards, Machines Basic skills-boards/looms Jrs., Int., & Srs. One article using beginning skills such as: Cast on, e-wrap [twisted knit stitch], gathering or flat removal method, simple stripe color changes, flat or tubular shapes _ Wearable _ Non-wearable Expanding skills-boards/looms Jrs., Int., & Srs. One article showing skills in addition to the beginning skills such as: alternate cast on methods-crochet-on, cable cast on; purl stitch, knit stitch, garter stitch, ribbing, increasing, decreasing, adding or joining tubes, combination round and flat shaped items _ Wearable _ Non-wearable Advanced skills-boards/looms Int. & Sr. Only Designs using multiple color(s), seed stitch, rice stitch, moss stitch, box stitch, single chevron, cables, basket weave or checkerboard patterns, creating eyelets or holes _ Wearable _ Non-wearable Knitting machines Jrs., Int., & Srs. One article made using a knitting machine _ Wearable _ Non-wearable 4-H Crocheting Exhibitors may exhibit one exhibit in each class in the one phase in which they are enrolled. Members move up in phases as they progress through the project. Attach a 4-H Crocheting Exhibit Explanation Card to qualify for judging. Members must mark the skills on the level in which they are enrolled. If they show skills beyond their level, they will not receive extra consideration. Refer to 4-H Crocheting Project Member's Guide (4-H962) for detailed information on specific skills to be learned in each phase. A pair of gloves, slippers, etc. is considered one article. Swatches are not acceptable. Wearable items may include a garment or personal accessory such as a hat, purse, bag, scarf, socks, slippers, mittens, etc. Non-wearable items include toys such as puppets, dolls, stuffed animals, doll clothes, etc. or items for the home such as coasters, pillows, holiday decor, potholder, washcloth, blanket, etc. Each garment or article must be labeled with the member's name, county, and phase. This label should be typed or printed in indelible ink on a piece of white fabric and sewn in or written with indelible ink on painters tape and placed where it can do the least amount of damage. This label is in addition to the 4-H exhibit tag. Crocheting Classes Open to All Phases _ Hands for Larger Service - Create an item or garment that will be given away to someone in need _ 2018 Celebrate our World Inspired Crochet Exhibit: Mexico (Juniors county only).

20 Basic Skills (Phase 1) One article showing one or more of the following stitches: chain stitch, single crochet, double crochet, or slip stitch _ Wearable _ Non-wearable Expanding Skills (Phase 2, 3, 4, & 5) One article showing 1 or more of the following stitches: treble crochet, double treble, v stitch, open or filet mesh open or filet mesh, block or solid mesh, long single stitch, shell stitch, shell stitch variation, waffle (or rib) stitch, picot (Irish crochet), cluster, popcorn, star, puff stitch, Tunisian crochet, afghan stitch, hairpin lace, broomstick lace, other stitches made over a space hold tool. Stitches may be used in combination with stitches learned in a previous level _ Wearable _ Non-wearable Advanced Skills (Phase 6 Intermediates/Seniors only) One article showing skills learned. Select from the following options: Crocheting combined with fabric or leather, Item made from member s original design (include written instructions with exhibit), Item using difficult yarns, or is a large or advanced project _ Wearable _ Non-wearable 4-H Fashion Revue All Fashion Revue contestants must participate in both judging and the public Revue to be eligible for ribbons, awards, premiums, and State Fair. All contestants must submit a written narration with their entry on July 12. It should include their name, grade, skill level, description of the garment and information about the 4-H member such as other projects, hobbies, etc. The narration should be written in third person using complete sentences. The typed description should not include information that would be considered too personal (i.e. size of garment or something really embarrassing) nor provide private information (address, etc.) as these commentaries are read in a public setting. Focus on the construction and purpose of the garment. Commentaries should be 75 to 150 words in length. narrations to nancy.kershaw@oregonstate.edu or submit a hard copy to the OSU Extension Office. Judging criteria are outlined on the Style Revue Score Card (320-05), available at the county Extension office or on the State 4-H website. Clothing, Knitting & Crocheting Construction Fashion Revue Contestants must model a garment or item (ie: blanket, hat, etc.) made in the clothing, knitting or crocheting project. Contestants may model an item in each project area clothing, crocheting and knitting. As part of the judging process, participants will talk with the judge about themselves and their involvement or learning in the 4-H clothing and textiles area CLO Cloverbud Junior Intermediate Senior Ready to Wear Fashion Revue Open to any 4-H member. Participants combine newly purchased clothing with up to two items or accessories they already own to present a Total Look including shoes and accessories. Newly purchased items including accessories must make up at least half of the items in the outfit. Cost of newly purchased clothing including accessories is limited to a total of $25 or less. Judging includes an interview where the judge may ask members to explain decisions they made in selecting the items purchased CLO Cloverbuds Junior Intermediate Senior Fashion Revue 2018 Challenge The 2018 Fashion Revue Challenge is Old Into New Again!. The challenge is to use used garments and remake them into something new and different. Criteria includes: 1) at least 50% of the new garment must be remade using sewing, knitting and/or crochet skills; 2) The newly created garment must be uniquely different from the original item; and 3) A photo of the original item(s) must be included along with a photo of the new creation CLO Cloverbuds Junior Intermediate Senior 4-H Foods Contests Foods Contests were held April 20-22, Contests are open to Cloverbuds, Juniors, Intermediates, and Seniors. Participants must provide all ingredients and equipment, except a range, microwave, stove and refrigerator/freezer which are provided - participants should bring all other equipment needed to prepare their foods. For food safety reasons finished dishes prepared at home may not be brought and served at fair. The use of alcoholic beverages that would be unlawful for a minor to purchase or possess is not permitted. For food safety reasons contestants planning to use home canned items as an ingredient should ensure they were processed using current USDA or OSU approved canning methods (see food preservation section of the fair book) and should bring processing information with them. Participants should be in appropriate dress for safe cooking and are expected to follow food and kitchen safety procedures. Kitchens must be left in neat, clean, working order. Participants failing to do so may be penalized. All participants must provide the judge with the appropriate Judges Information Form, available from the OSU Extension office. For all contests the food prepared must be displayed on a serving platter or tray or in a dish, bowl, basket, etc. Participants must also display one place setting of the table service which would be used in serving the meal (include plates, tableware, napkin, glasses, tablecloth, placemat, or whatever is appropriate). A centerpiece may be included if the participant wishes, but is not required. Participants will serve samples of the food to the judge and public. Paper plates and plastic utensils will be provided. A poster (approximately 24 X 30 ) of the recipe must be displayed. Participants are expected to leave the kitchen clean. This will be part of the judge s evaluation. Foods of the Pacific Northwest Contest (Individual) Time: One hour (start to finish) for setup, preparation, serving and clean-up. Quantity Required: Prepare one dish/recipe that includes two ingredients from the Pacific Northwest, may be fruit or vegetable dish, salad, sandwich, grain product, yeast product, dairy product or main dish. Participants should prepare a food product that can be prepared within the one hour time limit. Only yeast products which require proofing will be allowed extra time. Proofing is done with members out of the kitchen. The judge will ask questions regarding the Pacific Northwest food used such as nutritive value, season and region of the Pacific Northwest the food is produced Celebrate our World Inspired Foods Contest: Mexico (Individual) Time: One hour (start to finish) for setup, preparation, serving and clean-up. Quantity Required: Prepare one dish/recipe from Mexico, may be fruit or vegetable dish, salad, sandwich, grain product, yeast product, dairy product or main dish. Participants should prepare a food product that can be prepared within the one hour time limit. Only yeast products which require proofing will be allowed extra time. Proofing is done with members out of the kitchen. The judge will ask questions regarding the food and the country or region of focus.

21 Mini-Meal Contest Individual or Team (2 members) Time: Two hours (start to finish) for setup, preparation, serving and clean-up. Quantity Required: Prepare only two dishes. One must be a main dish and the other can be any other food which would either (a) make an entire meal if served together, or (b) be part of a larger meal if other foods were included. The meal might be a breakfast, lunch, dinner, brunch, buffet supper, snack meal, party meal, etc. No set number of servings is required. Quick Meal Challenge - Individual Time: 15 minutes for set-up; 30 minutes for preparation and cooking; and 15 minutes for clean up after sharing the meal with the judge. Preparation and cooking time is to be a maximum of 30 minutes. Quantity Required: May be breakfast, lunch or dinner for two people. Mixes or convenience ingredients such as pre-grated cheese or may be included as ingredients, but not as stand-alone dishes. 4-H Food and Nutrition Members are encouraged to enter educational displays under Communications division; science inquiries under Science division, and career exploration or community service project endeavors under Citizenship and Leadership division. Each member may enter one exhibit per class within the same level. All foods entered must be made by the exhibitor. Exhibit ingredients: Exhibits must be suitable for keeping at the fair without excessive spoilage or change of appearance. Highly perishable foods are not acceptable. Highly perishable foods include, but are not limited to cream cheese, custard fillings, and meats of any type. Ingredients that a 4-H member cannot legally purchase, such as beer, whiskey, rum, etc. may not be used in any recipe/foods exhibit. Exhibits that include alcohol will be disqualified, including menu/recipe file exhibits. Commercial mixes cannot be exhibited except as an ingredient in a product. Preparation of exhibit: Exhibits must be displayed on a disposable plate in a self-sealing bag. Exhibits must include the recipe and a menu for one meal including the food item. Recipes for food products should include all information given on the Exhibit Recipe Card (511-00) format. When alternative ingredients are used, these are to be underlined on the recipe. All food products must have 2 items or ¼ of a large item exhibited. Forms are available in Extension offices and on the state 4-H website. To determine the correct class for your foods exhibit: The muffin method muffin method of mixing generally means that the fat is in a liquid form (like oil) and all liquids are added to the dry ingredients with a minimum amount of stirring, examples: muffins, cornbread, fruit/veg breads, non-yeast coffee cakes, etc. The biscuit method biscuit method of mixing generally means that the fat is semi-solid (like butter/shortening) and cut into the dry ingredients before liquid is added. The dough may be beaten or kneaded for a few strokes. Baked Food Product Reflecting Alternative Dietary Choice - Recipes are chosen to address choices or altered significantly to reflect needs for an alternative diet, such as gluten free, sugar substitute, vegetarian, vegan, reduced fat, etc. Underline alternative ingredients(s) in recipe. Choose recipes to correspond to classes in the appropriate level. Judging criteria are outlined on the appropriate evaluation form. Forms are available from the county Extension office or at the State 4-H website. Foods Classes Open to All Levels _ Favorite Recipe Collection Exhibits. Write current year in upper right hand corner of each recipe. Cards/recipes for current year exhibit must be in front of file or designated (paper clips, tabs, etc.) throughout collection for ease in judging. Recipe collection can be in file box or recipe book form. Pen, pencil, typed or printed is acceptable as long as required elements are on the recipe. Refer to 4-H Recipe Collection Exhibit Check Sheet (40-470) for specific guidelines. Adding decorative items to recipes is optional and is not part of the judging process. Juniors exhibit five recipes of foods you have prepared, using ingredients grown in the Pacific Northwest. Intermediates exhibit ten recipes of foods you have prepared. Five recipes should include a variety of grain products (examples: granola, rice pudding, bulgur salad, pizza), 3 vegetable recipes, and 2 free choice (no restrictions) recipes. Seniors exhibit fifteen recipes of foods you have prepared. Six recipes should be vegetable and fruit recipes, four recipes should be one-pot meals using or demonstrating knowledge of various kitchen appliances (examples: microwave, wok, electric skillet), 3 poultry, fish or meat recipes (may substitute other protein dishes as desired), and 2 free choice (no restrictions) recipes _ Educational Posters should show/ explain something you have made, done, or learned in the Foods/ Nutrition project. Must not exceed 24 x30 and include Educational Display Explanation Card (000-01) _ Photo series or pictorial story depicting hunted or harvested foods of the PNW from harvest to table. Series may include up to twenty color photos, pictures or drawings of one theme on one story board not to exceed 24 x 30. Note if some photos were taken by someone else. Exhibits judged ability to creatively depict story, not on photography or drawing ability _ A Gift Package - with homemade foods featuring up to five PNW products. At least two foods must be made by the exhibitor and feature PNW products. Gift package can be in a box or basket not to exceed 18 x 24. Exhibit must include a breakdown of costs incurred in preparing the gift package, including items on hand or recycled. Baked items should be at least two of a small or one-quarter of a large food. Include recipes on 5 x 8 card or paper. Include to whom the gift is intended and for what occasion. Criteria for judging will include creativity, cost (value), food safety, and nutrition. Basic Skill Level 1 (Cooking 101 & Baking 1-All Ages) _ Recipe of the Year Class Healthy Carrot Cake Cookies - must use recipe from OSU Food Hero website: _ Cookies No frosting, icing or glaze _ Cereal Marshmallow Bars (must use recipe from Cooking 101, pg. 34) No frosting, icing or glaze _ Muffin - method of mixing. No frosting, icing or glaze _ Biscuit - method of mixing. No frosting, icing, or glaze _ Muffin -Baked Food Product reflecting alternative dietary choices. No frosting, icing, or glaze. Basic Skill Level 2 (Cooking 201 & Baking 2-All Ages) _ Recipe of the Year Class Let s Bake Corn Bread must use recipe from Baking 2, page 37. Recipe can be found at: _ Cookies - No frosting, icing or glaze _ Basic Nut Bread (must use recipe in Cooking 201 book, pg. 48 no variations). No frosting, icing or glaze _ Non-Yeast Coffee Cake made with muffin method of mixing. No frosting, icing or glaze.

22 _ Scone made with the biscuit method of mixing. No frosting, icing, or glaze _ Quick Bread Baked Food Product reflecting alternative dietary choices. Expanding Skill Level 3 (Cooking 301 & Baking 3-All Ages) _ Recipe of the Year Class Cool Rise White Bread; must use recipe from Baking 3, page 23. Recipes can be found at: _ Shortened Cakes (cakes with fat) No commercial mixes; no fillings or toppings (i.e., frosting, icing, glaze, powdered sugar, fruit or nuts) _ Basic Dinner Rolls (must use recipe from Cooking 301, pg. 40) May be shaped into cloverleaf, crescent, knot, bun, bread stick or any other type of roll _ Yeast Bread plain dough using all white flour _ Yeast Bread plain dough using all whole wheat flour _ Yeast Bread plain dough using an alternative grain _ Yeast Bread plain dough using a combination of flours _ Yeast Bread using any type of flour with added nonperishable ingredients (i.e. herbs, nuts, dried fruit, etc) _ Family Food Traditions Any baked item associated with family tradition and heritage. Entry must include a) recipe, b) tradition or heritage associated with preparing, serving the food, and c) where or who the traditional recipe came from _0 Yeast Bread - Baked Food Product reflecting alternative dietary choices. Advanced Skill Level 4 (Cooking 401 & Baking 4 -Int./Sr. Only) _ Recipe of the Year Class Busy Day Oatmeal Cake (must use recipe from Baking 4, page 17). Recipes can be found at: _ Foam Cakes (Angel food, sponge, chiffon). No commercial mixes; no fillings or toppings (i.e., frosting, icing, glaze, powdered sugar, fruit or nuts) _ Focaccia Bread (must use recipe from Cooking 401, pg 22) _ Yeast Bread plain dough using all white flour _ Yeast Bread plain dough using all whole wheat flour _ Yeast Bread plain dough using an alternative grain _ Yeast Bread plain dough using a combination of flours _ Yeast Bread using any type of flour with added nonperishable ingredients (i.e. herbs, nuts, dried fruit, etc) _ Yeast Bread Product using special shaping _ Specialty Pastry Baked items such as pie tarts, puff pastry, phyllo doughs, scones, biscotti, choux, croissants, Danish, strudels. Phyllo dough must be made from scratch. Pastries made with cream or egg based fillings will be disqualified _ Baked Food Product relecting alternative dietary choices could be from any of the classes/food products in Level _ Cooking Up a Career Find someone you know who works in a catering business, local restaurant, health care food service, food scientist, works as a Registered Dietitian, or any other food or nutrition related industry. What do they do? How much education do they need? Why did they choose this profession? What is the most enjoyable thing about their chosen profession? Maximum of two pages, one sided write up of an interview. Consider creativity and neatness. Mount on a 9 x 12 colored paper or poster board, or display in clear plastic binder. Include a picture of the person interviewed. May be laminated to preserve exhibit. Overall size of mounted exhibit should be no larger than 9 x 12 inches. 4-H Food Preservation Members may enter one exhibit per class in their age division. Members must use current OSU approved or USDA preparation and processing recommendations for preserved foods. Current OSU approved publications can be found at: Current USDA recommendations can be located at or The Ball Blue Book copyright 2012 or newer, So Easy to Preserve Book, pectin package inserts, or pectin product websites are also approved sources. All products, including all preserved products in gifts packs, must have a H Food Preservation Explanation Card with complete information and instructions/recipe. Explanation Card is available at the county Extension office or on the State 4-H website. In addition, all containers must have label or tape with member name, county, class number. Label should be placed on the bottom of the container or location not to interfere with allowing the judge to see contents. Include jar rings on all canned products. Jars may be opened during the judging process. For this reason we suggest you use smaller jars for your fair exhibits. Suggested are 4 oz. Jars for jams and jellies, half pints & pint jars for other products. Larger jars will be accepted, but food may be wasted as any opened jars may be emptied before returning after Fair. Dried foods should be exhibited in jars or sturdy plastic bags, with labels securely attached. Make sure to follow the approved processing times listed for your product. Judging criteria are outlined in the series of 4-H Food Preservation scorecards available on the Oregon 4-H website. Gift Packs Each preserved product must have a 4-H Food Preservation Explanation card. The gift pack may also include products made or purchased by exhibitor to complete the theme. Indicate for whom the gift is intended and for what occasion. (Example: A housewarming gift for new neighbors.) _ Gift Pack - One gift package including preserved products from the appropriate age division using two or more preservation methods. Juniors two different preserved products; Intermediates & Seniors three different preserved products. Junior Division (also open to Intermediates & Seniors) Starred (*) items are suggested as beginning exhibits for first year juniors _ *Canned fruit or berries - One jar of fruit or berries processed in a boiling water canner _ *Canned tomatoes - One jar of tomatoes processed in a boiling water canner _ Canned tomato sauce, juice, or ketchup - One jar of canned tomato sauce (plain or flavored), tomato juice or tomato vegetable juice blend, or ketchup processed in a boiling water canner _ Canned tomato based salsa - One jar of canned tomato based salsa. Jars must be sealed by processing in a boiling water canner _ Canned fruit based salsa - One jar of canned fruit based salsa. Jars must be sealed by processing in a boiling water canner _ Relish- One jar of cucumber relish. Jars must be sealed by processing in a boiling water canner _ Relish - One jar of relish, other than cucumber. Jars must be sealed by processing in a boiling water canner. Examples include zucchini relish, corn relish and chutneys, other chopped fruit and vegetable based products that include acidification _ Canned pie filling - One jar of canned pie filling thickened with Clear-Jel _ Fruit Sauce - One jar of canned fruit sauce without a thickener. Examples include applesauce _ *Cooked jam - One jar of cooked jam using commercial pectin. Jars must be sealed by processing in a boiling water canner.

23 _ *Cooked jelly - One jar of cooked jelly using commercially available juice and pectin. Jars must be sealed by processing in a boiling water canner _ Quick cucumber pickles - One jar of cucumber quick pickles. Jars must be sealed by pasteurization or processing in a boiling water canner _ Quick pickles other than cucumbers - One jar of canned fruit or vegetable quick pickles. Examples include crab apple, watermelon, dilled green beans, etc. Jars must be sealed by processing in a boiling water canner _ *Fruit leather - Four rolled pieces (about one inch wide) of one flavor of fruit leather _ *Dried fruit - About one-half cup of dried pieces of fruit (not leather) _ *Dried vegetable - About one-quarter cup of dried pieces of vegetable _ *Dried herbs - About ¼ - ½ cup of dried herbs _ *Dried herb seasoning combination - About 1 tablespoon of dried herb seasoning combination. Intermediate and Senior Division Members in these divisions can choose to exhibit any of the products listed in the Junior division by filling in the number in the space with the appropriate age division, and they can choose from any of the following exhibits _ Cooked jelly - One jar of cooked jelly using juice the member has extracted and commercial pectin. Jars must be sealed by processing in a boiling water canner _ Cooked jelly or jam -One jar of cooked jelly or jam made without added commercial pectin. Jelly must use juice extracted by the member. Jars must be sealed by processing in a boiling water canner _ Syrup or juice - One jar of juice or syrup made from the juice that the member has extracted. Jars must be sealed by processing in a boiling water canner _ Fermented pickles or sauerkraut - One jar of fermented (brined) pickles or sauerkraut. Jars must be sealed by processing in a boiling water canner _ Canned vegetables or tomatoes - One jar of canned vegetables or tomatoes processed in a pressure canner _ Canned meat or poultry - One jar of canned meat or poultry processed in a pressure canner _ Canned fish - One jar of canned fish processed in a pressure canner. Fish products should be exhibited in pint or half pint jars _ Canned combination dish - One jar of canned combination dish processed in a pressure canner. Examples include chili, soup, baked beans, etc _ Dried meat or poultry jerky - Four 1 inch by 3 inch pieces of one type of jerky. Meat jerky (beef, venison or poultry) should follow the recommendations for preparation in Making Jerky at Home Safely, PNW 632, May Intermediate Gift Pack - One gift package including three different preserved products. Use two or more preservation methods. Methods from the junior and intermediate/senior divisions may be used Senior Gift Pack - One gift package including three or more different preserved products. Use two or more preservation methods. Methods from the junior and intermediate/senior divisions may be used. outlined on the appropriate evaluation form. To qualify for judging, a 4-H Designing Spaces Exhibit Explanation card must be attached. The explanation card and evaluation forms are available in county Extension offices or on the State 4-H website. 1 Junior 2 - Intermediate 3 - Senior Designing a Space _ Design board for a room - Include: color scheme, wall treatment, floor treatment, window treatment, etc OR floor plan for a room. Posters, 24 x 30, or multimedia presentation (on CD). Show what you learned with before and after pictures or diagrams, samples, story, cost comparisons, optional arrangements, etc. Furnishing a Space The functional items to furnish a room are made from new, recycled or refurbished items for a specific location, described in details on the explanation card _ Organizational/storage item for the furnishing of a room _ Functional textile item for the furnishings of a room, ie. curtains, rug, quilt _ Furniture item to furnish a room. Finishing a Space These finishing touches for a room are made from new, recycled or refurbished items for a specific location, described in detail on the explanation card _ Accessory for the walls of a room _ Accessory for furnishing the room _ Accessory for seasonal use in a room _ Accessory for outdoor use. Making a Healthy Space _ Problem solving for a space - Identify a problem (as problem windows, storage needs, inconvenient room arrangement, cost comparison, energy conservation, waste management, etc.) Using poster, notebook, multimedia presentation (on CD) or other method, describe the problem and how it was solved Celebrate Our World: Mexico _ 2018 Celebrate our World Inspired Designing Spaces Exhibit: Mexico (juniors count only) For More Information About 4-H Contact: Nancy Kershaw, OSU Extension Agent, FCH & 4-H or Joy Jones, OSU Extension Agent, 4-H & Agriculture rd St, Tillamook extension.oregonstate.edu/tillamook 4-H Designing Spaces Members may enter one exhibit per class. In the Designing Spaces project, items produced by the 4-H member are developed within the context of the over-all design/plan of a specific location. The classes align with the four elements of designing a space: designing a room, furnishing a room, finishing a room, and creating a healthy room environment. Judging criteria are