Requirements: 

• Food Revue project display includes:

  • Full meal menu on display (written or typed)

  • 1 prepared menu item (appetizer, an entree/main course, a salad, a side, a dessert OR beverage)

  • Recipe of prepared item on display (written or typed)

  • Tabletop display of item (silverware, dishes, themed-items)

• The display must be no larger than 30” square. 

• Food Revue will be judged on food and nutritional  knowledge, menu design/theme, table setting design, and cost information.

• Must include binder, which includes: Cover page, menu, cost, nutritional information, picture of place setting, picture of food, and one or more pictures of you in action preparing your meal. 

• Make notes about ingredients, preparation time, and sequence of how you did things. In addition, consider what you might add to make your creation more nutritious/nourishing. You’ll be asked about this process by your judge.

Note: If food safety is a concern, judges reserve the right not to taste and/or judge foods items. 

Exhibit suggestions:

• Decide on a theme for your project. Theme possibilities are endless, though should be selected in a thoughtful manner. Examples include: 

  • Picnic in the park 

  • Winter solstice

  • The moon

  • Birthday party

  • Latin America*

  • Finger foods

  • Your favorite holiday*

  • Brunch

  • A tribute to a beloved family member

  • A tribute to a trip you’ve taken*

  • Pollinators 

• From your menu, choose one item you’d like to make, bake or cook (e.g., your “favorite food”). This food will be prepared ahead of time and displayed at the Food Revue. Do not worry about keeping your favorite food hot or cold at Food Revue-- this is for display only

Requirements: 

• Exhibits may be food items and/or displays.

• Exhibitors should be prepared to discuss with the judge: recipes, references, information sources, methods, etc., as appropriate to that exhibit.

• Exhibits containing perishable foods, which may be discarded, must include a colored photograph of the food. Print the photo and recipe on an 8 ½” x 11” paper. 

Note: If food safety is a concern, judges reserve the right not to taste and/or judge foods items. 

Exhibit suggestions:

• Food items such as: 

  • Bars & Cookies (no commercial mixes) 

  • Breads (no commercial mixes)

  • Cakes (no commercial mixes)

  • Pastries (no commercial mixes)

  • Gluten Free Baked Goods

  • Homemade Meal 

  • Other Homemade Food

  • Fun with Convenience Foods

  • Recipe Adaptation to Improve Nutrition 

  • Cake/Cupcake & Cookie Decorating

• Food science experiment

• Exhibit showing food and/or kitchen safety.

• Investigate food allergen of your choice

• Display about careers in the food industry

Exhibit Suggestions:

• One serving of nutritious food (vegetable or fruit dish, snack, bread, dairy, etc.). Include 8½ x 11 poster showing nutritional value, recipe, and a photo of the food.

• Study of nutrients needed for yourself or someone else, using the dietary guidelines and MyPlate.

• Make a food or fitness plan for yourself or someone else and show how it relates to nutritional and energy needs. (Example: an athlete on a volleyball team, a teen who doesn't have a lot of time).

• Adapt a recipe(s) to show healthier ingredient choices.

• Study of how physical fitness and/or food choices are related to disease (such as:  cancer, heart disease, osteoporosis, diabetes, etc.).

• Study of labels from similar food items, comparing important nutrient content like fat, fiber, and sugar.

• Explore nutrition-related careers 

Requirements: 

• All recipes, procedures, and processing times followed must use current (1994 or newer) USDA and/or National Center for Home Food Preservation, Ball Corporation or University of Minnesota recommendations. Recipes from pectin packages, etc. are acceptable. 

• All food preservation exhibits must be labeled or have a note card that  includes county, name, grade, product, style of pack, processing method (boiling water bath or pressure canner), date, processing time, date processed and source of recipe. Pressure canned items indicate dial or weighted gauge and how many pounds of pressure used. 

• Jars must be heat-tempered clear glass canning jars, not commercial glass jars (i.e. glass mayonnaise jars).

• All jars must be sealed. Jellies and jams must be covered with lids.

• Use pint jars for fruit, vegetables, and fish; one-half pint jars for jams and jellies; 2- 1 pint jars or one quart jar for pickled products.

• No artificial food coloring should be added to entries.

• Dried foods may be stored in glass jars, self-sealing plastic bags or airtight plastic bags. The quantity of dried foods should be: fruits and vegetables 1/2 cup or more of each, herbs - 1/4 cup of each in whole leaf form, 3 strips of meat (i.e. venison or beef jerky).

• Foods must be preserved within the past year.

Exhibit suggestions:

• Suggested exhibits include one (1) jar or one (1) bag of product:

  • Vegetables or fruits

  • Jams, jellies, preserves, low-sugar spreads (no frozen)

  • Pickled products (fermented or added acid, including pickles, sauerkraut, relishes, salsa).

  • Meats, poultry and/or fish.  (Fish must be in pint jars.) Must be processed in a pressure canner. 

    • Note: Preserved fish count toward the limit that can be in your possession. 

  • Dried vegetables or dried fruits.

  • Dried herbs.

  • Beef or venison jerky.

• Learn about cottage food producer requirements in Minnesota

• Display about different methods of freezing foods

• Explore commercially available freezer bags to see which produces the best quality 

• Display about preserving foods that you’ve hunted and/or caught

• Research different methods for harvesting and preserving butchered meat

• Make a poster about making freezer jams/jellies

• Research illnesses you can get from improper food preservation

• Teach others about safe canning methods

• Display about canning equipment and its purpose

• Learn about preserving foods in a pressure canner

• Compare current food preservation techniques with those used in the past