• ATV & Motorcycle Dirt Drags
• Baby Show
• Barnyard Olympics
• Board of Directors
• Children's Parade of Pets
• Children's Pedal Tractor Pull
• Clothing Construction
• Contest Horse Show
• Creative Writing Contest
• Deadweight Pull
• Demolition Derby
• Family Fun Night
• Field Crops, Flowers & Gardens
• Fine Art Exhibit
• Food Open Class
• Garden Tractor Pull
• Greased Pig Contest
• General Rules
• Hamburger Cookoff
• Handicrafts & Hobbies
• Home Economics
• Honey & Sweeteners
• Karaoke Contest-Adult
• Kentucky Livestock Exhibition
• Kid’s “Karaoke Idol” Contest
• Little Miss and Little Master
• Miss Kenton County Fair
• Miss Pre-Teen Contest
• Needlework Open Class
• Open Beef Show
• Open Poultry Show
• Open Rabbits
• Open Youth Goat Show
• Photography
• Quilting Open Class
• Sale of Champions
• Salsa Recipe Contest
• Saturday Night Horse Show
• Schedule of Events
• Sr. Little Miss & Little Master
• Truck & Tractor Pull
• Tug of War
• Western Pleasure Horse Show

4-H FOODS EXHIBITS
(Includes Breads, General Foods, and Food Preservation)
(Division 6035)

• Requires Foods record book.
• No food will be returned. It is suggested that food be in zip lock bags.
• Exhibitor may enter (3) classes in the same level, but is limited to (1) Food Exhibit, (1) Poster and (1) Food Preservation Class. Exhibitor must limit entries to the same Level.
• Entries are to be made using the recipe in the 4H Cooperative Curriculum Service (4HCCS) Project manual or 4H website: http://www.ca.uky.edu/agcollege/4h click on Agent Resources, then State Fair section for recipes.
• Posters should be prepared using the following guidelines:
1. Posters going to state need 4LO-11SO Identification Card on front, bottom right corner
2. Poster (mat board or foam core) size not to exceed 22” wide and 28” long. Do not use pencil on front.
3. Poster should visually depict what was learned through the project.
4. On back of poster, attach a one-page, one-side only narrative answering Kitchen Talk questions from 4HCCS.

Level A: Six Easy Bites
841 Four(4) drop, Colossal cookies (pg 34)
842 Four(4) home-made brownies (2” square-no corner pieces) (pg 22)
843 Four(4) chocolate chip muffins, or bran muffins (4H website)
844 Four(4) two-inch square granola bars (pg 14)
845 Poster – What’s My Line (pp 48-49) Level B: Tasty Tidbits
846 One 8 inch round layer chocolate cake, made with applesauce, no icing
(pg 32)
847 Four(4) pretzels, rolled, twisted or curved (pg 34)
848 Four(4) rolled baking powder biscuits (pg 38)
849 Four(4) 2” cheese straws (4H website)
850 Poster-Check’em out! (pp 20-21) Level C: You're the Chef
851 One-half loaf banana bread (pg 18)
852 One quarter tea ring bread (yeast dough) (pg 30)
853 Four(4) yeast rolls or breadsticks (not twisted)
854 Four(4) two-inch square cornbread (4H website)
855 Poster-Food Photography (pp 46-47) Level D: Foodworks
856 One whole, double crust apple pie (pg 32)
857 Four (4) two-inch diamond shaped baklava (pg 50)
858 One-half apple cake (4H website)
859 Poster-Mexican Flan (pp 52-53)

FOOD PRESERVATION
• Exhibitor may enter one level only.
• The decision of the judges is final.
• Work must be done by 4Her
• Each jar must be labeled. Indicate on label date product was canned.
• Foods in frozen food categories should be in moisture and vapor-resistant containers designed for freezing. Include date of freezing.
• Place tape with ring or class number on top of jar.
• Food Preservation jars must be clear, clean STANDARD jars specifically designed for home canning. Mayonnaise jars and non-standard jars will be disqualified.
• Two-piece screw bands and lids specifically designed for home canning should be left on containers until entered at the fair. Judges will remove screw bands for judging purposes.
• Use correct canning method indicated in University of Kentucky "Guide to Home Canning."
• Jars not processed by the correct methods will be disqualified. Open kettle processing is not acceptable for any product.
• All food preservation entries must be prepared with raw products. Re-canning of commercially processed foods will be disqualified.

Level A: Six Easy Bites-Freezing Techniques
860 Package of four (4) baked Colossal cookies using appropriate freezing techniques.
Level B: Tasty Tidbits-Drying Techniques
861 Twelve (12) banana chips using appropriate drying techniques.
Level C: You're the Chef-Canning
862 Canning, one (1) pickle relish or zesty salsa (pg.40)
Level D: Foodworks
863 One (1) half pint jar cooked jelly (any fruit)