DEPARTMENT 206 YOUTH BAKING & CANNING
(Beam Building)
Superintendent: Vickie Burton (540) 886-8327
Baked Goods and Candies: Patti Campbell (540) 248-2395
Canned Foods: Patti Campbell (540) 248-2395
Entries must be made by filling out the General Entry Form in this catalog and postmarked by July 27, 2012. Please include all items you may want to enter on your entry form. On entry day items can be deleted from the entry form but NO ITEMS WILL BE ADDED OR SUBSTITUTED AFTER July 27, 2012
2012 Homemaking Department Schedule
Tues., Aug. 7…………Entries will be received: 8:00am – 11:00am (Beam Bldg)
Tues., Aug. 7…………Exhibits closed for judging until 5:00pm
Sat., Aug. 11…………Exhibits released 8:30pm – 10:00pm
Sun., Aug. 12 …………Exhibits released 9:00am – 12:00pm
No passes will be given out to exhibitors in this department but
exhibitors will be admitted free to place their entries.
RULES and REGULATIONS
1. This Division will be divided into the following age categories; Junior: 8 and under, Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2012
2. No exhibitors will be allowed to exhibit more than one article in any one class.
3 Article must be homemade and the handiwork of the exhibitor. No unfinished work will be accepted.
4. No article will be accepted unless there is a Section and Class covering it as listed in the Premium Catalog. Articles entered in the “Not Listed” class or “Any Other” class must not fit in any class listed elsewhere in the catalog.
5. The exhibitor is solely responsible for deciding on the proper section and class for his/her entry. Exhibits improperly classified will not be changed or judged. The fair reserves the right to accept or refuse any exhibit.
6. The fair assumes no responsibility in case of loss or damage to exhibits from any cause; and upon this condition only are entries received.
7. Awards will be made on quality of workmanship and originality of design. All premium money will be paid from the awards as marked by the judges and not from ribbons that may be attached to the exhibits. Judges are instructed not to award a premium or premiums unless article or articles are deemed worthy of the placing award.
8. Refer to General Rules and Regulation in this catalog applying to all departments.
9. No exhibits will be released before 8:30pm Saturday, August 11 or premium money will be withheld.
Exhibitor must retain duplicate part of entry tag to claim exhibit at close of fair. No exhibit will be released without duplicate part of entry tag.
The fair will not be responsible for articles remaining after 12:00pm Sunday, August 12.
PREMIUM AWARDS: 1st – $3.00, 2nd – $2.00, 3rd – $1.00, 4th .75, 5th .50
Rules
All entries, except decorated cakes, in this division must be exhibited in clear plastic bags on white paper plates (as small, as possible for an attractive exhibit).
All decorated cakes must be on a cardboard base not to exceed 13” square and must not exceed 12” in height, except Decorated Wedding Cakes. Decorated cakes will be judged on decorating only; artificial forms may be used.
Section A – Breads
Entries shall consist of ½ loaf of bread, 3 rolls, 3 biscuits, 3 muffins, 3 sticks of cornbread, or ½ coffee cake or tea ring.
Standards
Appearance: Looks tender and good, even, golden brown color, good shape.
Texture: Fine, even grain, small, thin cell walls, light for size, crisp crust.
Crumb: Good color, slightly moist, light and elastic, and tender.
Flavor: Good, well-blended flavor, pleasing.
Class 1 – Banana Bread
Class 2 – Bread—Corn
Class 3 – Bread-Pumpkin
Class 4 – Bread–White Yeast
Class 5 – Biscuits, plain, rolled
Class 6 – Biscuits (variation)
Class 7 –Muffins, plain
Class 8 –Muffins (variation)
Class 9 –Rolls, white yeast
Class 10—Misc. not listed
Section B – Cakes
Entries shall consist of ¼ cake or 3 cupcakes
Standards
Level or slightly rounded and uniform in thickness, light, tender, fine and uniform grain. Slightly moist. Icing – smooth textured, good flavor and appropriate to type cake.
Class 11—Coffee cake
Class 12 – Layer Cake – Chocolate (iced)
Class 13 – Layer Cake—White (iced)
Class 14 – Layer Cake—Yellow (iced)
Class 15 – Jiffy cake (jello, pudding, etc.)
Class 16 – Pound cake (plain
Class 17—Decorated Cake
Class 18—Cupcakes
Class 19—Misc. cake not listed
Section C – Cookies (Entries should consist of 3 cookies)
Standards
Shape – uniform size, not over 2” diameter
Color – Delicately browned
Flavor – Not too intense
Texture & Grain –Thin rolled, should be crisp; others, fine even grain and somewhat moist.
Class 20 – Bar Cookies—not brownies Class 26—Refrigerator cookies (sliced)
Class 21 – Brownies Class 27—Rolled cookies, sugar
Class 22—Blonde Brownies Class 28—Pressed cookies
Class 23—Drop Cookies—chocolate chip Class 29—Shaped by hand cookies (peanut
Class 24—Drop Cookies—oatmeal butter, snickerdoodles)
Class 25—Drop cookies—other not listed Class 30—Decorated cookies
Class 31—Miscellaneous cookies not listed
Section D – Pies
Entries shall consist of ¼ pie or whole 5” pie.
No meringue or cream pie accepted.
Standards – Pie Shell
Appearance: Golden brown color, uniform, attractive edge free from cracks or breaks.
Tenderness: Cuts easily and holds shape without crumbling
Texture: Flaky, layered crust, crisp, not doughy.
Standards – Filling – Characteristic of its kind
Class 32 – Apple
Class 33—Cherry
Class 34—Peach
Class 35—Pecan
Class 36—Miscellaneous, not listed
Section E – Candies (Entries shall consist of 3 pieces)
Standards
Smooth Consistency, free of crystals, characteristic flavor of candy type.
Class 37 – Fudge, white Class 42—Hard Candy (any flavor)
Class 38—Fudge, chocolate Class 43—Molded chocolate
Class 39—Fudge, peanut butter Class 44—Sugar Free Candy
Class 40—Dipped or coated candy Class 45—Miscellaneous not listed
Class 41—Peanut Brittle
Section F – Healthy Alternatives
This section is for people who are watching their food intake. People with diabetes, allergies, heart smart, etc.
Class 46– Diabetic or Heart Smart Cakes (¼ cake or 3 cupcakes)
Class 47 – Diabetic or Heart Smart cookies (3 any kind, named)
Class 48 – Diabetic or Heart Smart Pies (1/4 or whole 5”)
Class 49 – Diabetic or Heart Smart Candies (3 pieces)
Canned Foods
Rules
1. This Division will be divided into the following age categories; Junior: 8 and under, Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2012
2. All entries shall be in regulation pint or quart jars, except soft spreads, which shall be in pint or half pint jars. Entries with rusty lids or not in regulation canning jars will not be accepted.
3. Jars must be sealed with two-piece vacuum caps with jar ring left on. No zinc lids or paraffin will be accepted.
4. All exhibits musts be heat processed following current guidelines in the USDA Compete guide to home canning.
5. Appropriate amount of headspace: Leave ¼” headspace for soft spreads, pickles and relishes; leave ½” headspace for fruits, sauerkraut, and tomatoes; leave 1” headspace for vegetables and meats.
6. Product canned should be free from defects and blemishes.
7. Product should retain its natural color as nearly to that of standard cooked product. Texture should be tender but not overcooked.
8. Product pieces should be uniform in size and packed snugly but allow for circulation of liquids. Liquid should cover the product (keeping within headspace guidelines). Liquids should be clear, free from cloudiness.
9. Air bubbles should be kept to a minimum. Gas bubbles denote spoilage and are identified by bubbles rising to the surface when the product is stationary. Any entry exhibiting spoilage will be disqualified and must be disposed of properly.
10. No artificial coloring will be allowed.
11. Any jar may be opened at the discretion of the judges.
Section H – Vegetables Standards
Natural vegetable color; tender; characteristic flavor. Well ripened but not overripe; graded and sorted size.
Class 1 – Beans, Green Snap Class 8—Tomato Juice
Class 2 – Beets Class 9—Vegetable, not listed
Class 3 – Carrots Class 10—Group of 3 different vegetables
Class 4 – Corn Must be exhibited in groups of
Class 5 – Mixed Vegetables 3 standard pint jars or group of
Class 6—Peas 3 standard quart jars)
Class 7—Tomatoes
Section I – Fruits Standards
Natural fruit color; syrup or liquid clear; tender, characteristic flavor. Well ripened but not overripe; graded and sorted size.
Class 11– Applesauce
Class 12—Cherries
Class 13—Peaches
Class 14—Pears
Class 15—Group of 3 (must be exhibited in groups of 3 standard pint jars or
group of 3 standard quart jars)
Class 16 – Grape Juice
Class 17—Fruit Not Listed
Section J – Meat
Class 18– Beef
Class 19– Pork
Class 20—Meat, Not Listed
Section K– Soft Spreads
Standards
Pronounced and natural color; clear; no sign of crystallization; natural fruit flavor; tender, holds shape; should not be syrupy.
Class 21 – Peach Preserves
Class 22 – Strawberry Preserves
Class 23 – Misc, not listed Preserves
Class 24—Apple Jelly
Class 25 – Grape Jelly
Class 26 – Strawberry Jelly
Class 27—Misc. not listed Jelly
Class 28 – Apple Butter
Class 29—Misc. Not listed Butter
Class 30—Grape Jam
Class 31– Peach Jam
Class 32—Strawberry Jam
Class 33—Other Jams
Class 34—Sugar Free—any flavor
Section L – Pickles, Relishes
Standards
Uniform size and shape; natural flavor, not over-spiced; firm, not tough or soft.
Class 35 – Cucumber Pickles – Dill
Class 36–Cucumpere Pickles—Sweet
Class 37—Pickles, Not Listed
Class 38—Pickle Relish
Class 39– Relish, Not Listed
Class 40—Salsa
Class 41—Tomato Ketchup