Culinary Department O Superintendent: Robin Tuttle Exhibits are to be brought to the Education Building Saturday, September 23 from 10:00 am until 4:00 pm and Sunday, September 24 from 12:00 pm until 4:00 pm Judging: Monday, September 25 Exhibits released Monday, October 9 from 10:00 am until 6:00 pm
RULES, REGULATIONS AND INFORMATION
Read all Rules, Regulations and Information . Entries that do not comply with all Rules and Regulations will be disqualified. All entries become property of the Fair and will remain on display during the entire Fair. 1. No cakes made from cake mixes accepted (exception of 0051 ). 2. Breads,candies and cookies must be placed on a piece of heavy cardboard 6” x 9”, which has been covered with foil. Cakes must be on cardboard which has been covered with foil in the shape of a half circle (see example page 138). The entry tag must be taped to the bottom front right hand corner of cardboard. Place unwrapped entry in a large clear plastic bag, with tag extending outside the bag. Plastic wrap is not acceptable . 3. For Cakes Only - 2" slice is required for judging. Must be individually placed on a 6" round styrofoam plate and put in clear plastic quart size bag and labeled with the exhibitors number. DO NOT CUT OFF Display half. 4. Entries from same family MUST be from different recipes. 5. Due to storage conditions, the Fair cannot accept cakes or icings that need to be refrigerated. DO NOT use pineapple, banana, or fresh coconut in icings (exception of 0058 and 0059 ). No pies or cheesecake entries are accepted. 6. Icings using eggs must be cooked. 7. All products that have deteriorated will be discarded at our discretion during the fair. Department O - Section 101 - Breads - Amateur Good Qualities: 1. Appearance: pleasing appearance, even golden brown color, good shape, well-proportioned, even rounded top 2. Texture: fine even grain, small thin cell walls, light for size, crisp crust about 1/8” thick 3. Crumb: even color throughout, slightly moist, light and elastic, tender 4. Flavor: good well-blended flavor, pleasing Poor Qualities: 1. Appearance: too pale or too brown, irregular or poor shape, has cracks or bulges, hard, dry crust 2. Texture: large cells, coarse grain, thick cell walls, tunnels or large holes, heavy for size 3. Crumb: gray or dark streaks, harsh, crumbly, dry, doughy, tough 4. Flavor: flat tasting, sour fermented flavor, any flavor too strong, off flavor **AMATEURS ONLY - Individuals who do not receive primary income from selling cakes, catering services, etc. are eligible to enter. Premiums: 1st: $12 2nd: $10 3rd: $8 ALL BREADS BECOME PROPERTY OF THE FAIR (Rolls and Breads made from mixes are not accepted) Judging Criteria
0001 0002 0003 0004 0005
Biscuits - Buttermilk (4) Biscuits - Cheese (4) Biscuits - Yeast (4) Rolls - Crescent (4) Rolls - Hot Cross (4)
0006 0007 0008 0009
Rolls - Cloverleaf (4) Light Rolls - White Flour (4) Loafbread - Sourdough (1/2 loaf) Loafbread - Herb (1/2 loaf)
143
Made with FlippingBook - Online catalogs