DEPARTMENT 207
ADULT 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. No exhibitors will be allowed to exhibit more than one article in any one class.
2 Article must be homemade and the handiwork of the exhibitor. No unfinished work will be accepted.
3. 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.
4. 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.
5. The fair assumes no responsibility in case of loss or damage to exhibits from any cause; and upon this condition only are entries received.
6. 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.
7. Refer to General Rules and Regulation in this catalog applying to all departments.
8. 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 12:00 pm Sunday, August 12.
PREMIUM AWARDS: 1st – $3.00, 2nd – $2.00, 3rd – $1.00
Rules Baked Goods and Candies
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-Sourdough
Class 5 – Bread–White Yeast
Class 6 – Bread-Multigrain, oatmeal, wheat
Class 7 – Any Bread Machine Made
Class 8 – Biscuits, plain, rolled
Class 9 – Biscuits (variation)
Class 10 –Muffins, plain
Class 11 –Muffins (variation)
Class 12 –Rolls, white yeast
Class 13—Rolls, whole wheat
Class 14-Rolls, other fancy yeast
Class 15—Rolls, cinnamon, sticky bun type
Class 16—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 17 – Angel Food (uniced)
Class 18 – Applesauce cake
Class 19—Carrot cake
Class 20—Coffee cake
Class 21 – Layer Cake – Chocolate (iced)
Class 22 – Layer Cake—White (iced)
Class 23 – Layer Cake—Yellow (iced)
Class 24 – Jiffy cake (jello, pudding, etc.)
Class 25 – Pound cake (plain
Class 26—Pound (any kind, uniced)
Class 27—Pumpkin
Class 28—Red Velvet
Class 29—Sponge
Class 30—Decorated Cake
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 and Grain – Thin rolled, should be crisp; others, a fine even grain and somewhat moist.
Class 33 – Bar Cookies—not brownies Class 39—Refrigerator cookies (sliced)
Class 34 – Brownies Class 40—Rolled cookies, sugar
Class 35—Blonde Brownies Class 41—Pressed cookies
Class 36—Drop Cookies—chocolate chip Class 42—Shaped by hand cookies (peanut
Class 37—Drop Cookies—oatmeal butter, snickerdoodles)
Class 38—Drop cookies—other not listed Class 43—Decorated cookies
Class 44—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 45 – Apple Class 51—Pumpkin
Class 46—Blackberry Class 52—Raisin
Class 47 Blueberry Class 53—Raspberry
Class 48—Cherry Class 54—Rhubarb
Class 49—Mincemeat Class 55—Pecan
Class 50—Peach Class 56—Miscellaneous not listed
Section E – Candies
Entries shall consist of 3 pieces
Standards
Smooth Consistency, free of crystals, characteristic flavor of candy type.
Class 57 – Fudge, white Class 62—Hard Candy (any flavor)
Class 58—Fudge, chocolate Class 63—Molded chocolate
Class 59—Fudge, peanut butter Class 64—Sugar Free Candy
Class 60—Dipped or coated candy Class 65—Miscellaneous not listed
Class 61—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 66– Diabetic or Heart Smart Cakes (¼ cake or 3 cupcakes)
Class 67 – Diabetic or Heart Smart cookies (3 any kind, named)
Class 68 – Diabetic or Heart Smart Pies (1/4 or whole 5”)
Class 69 – Diabetic or Heart Smart Candies (3 pieces)
Canned Foods
Rules
1. 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.
2. Jars must be sealed with two-piece vacuum caps with jar ring left on. No zinc lids or paraffin will be accepted.
3. All exhibits musts be heat processed following current guidelines in the USDA Compete guide to home canning.
4. 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.
5. Product canned should be free from defects and blemishes.
6. Product should retain its natural color as nearly to that of standard cooked product. Texture should be tender but not overcooked.
7. 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.
8. 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.
9. No artificial coloring will be allowed.
10. 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, Butter or Lima Class 8 – Peas
Class 2 – Beans, Green Snap Class 9 – Sauerkraut
Class 3 – Beans, October Class 10 – Soup Mixture
Class 4 – Beets Class 11 – Squash
Class 5 – Carrots Class 12 – Tomatoes
Class 6 – Corn Class 13 – Tomato Juice
Class 7 – Mixed Vegetables Class 14 –Vegetable Not Listed
Class 15—Spaghetti Sauce
Class 16—Group of 3 different vegetables (must be exhibited in groups of 3 standard pint jars or group of 3 standard quart jars.
Section I – Fruits Standards
Natural fruit color; syrup or liquid clear; tender, characteristic flavor. Well ripened but not overripe; graded and sorted size.
Class 17 – Apples Class 22– Peaches
Class 18 – Applesauce Class 23– Pears
Class 19 – Berries Class 24– Plums
Class 20 – Cherries Class 25– Group of 3 ((must be exhibited
in groups of 3 standard pint jars or group of 3 standard quart jars)
Class 21– Grape Juice Class 26—Fruit Not Listed
Section J – Meat
Class 27– Beef Class 30—Poultry
Class 28– Meat Soup Mixture Class 31—Meat Not Listed
Class 29– Pork
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 32– Cherry Preserves Class 46—Plum Jelly
Class 33 – Peach Preserves Class 47—Strawberry Jelly
Class 34 – Pear Preserves Class 48—Misc. not listed Jelly
Class 35 – Strawberry Preserves Class 49—Apple Butter
Class 36 – Tomato Preserves Class 50—Peach Butter
Class 37 – Misc—Not Listed Preserves Class 51—Pear Butter
Class 38 – Marmalade – any flavor Class 52—Misc. Not listed Butter
Class 39 – Apple Jelly Class 53—Grape Jam
Class 40 – Blackberry Jelly Class 54—Peach Jam
Class 41 – Cherry Jelly Class 55—Pear Jam
Class 42 – Grape Jelly Class 56—Plum Jam
Class 43—Mint Jelly Class 57—Strawberry Jam
Class 44–Peach Jelly Class 58—Misc. Not Listed Jam
Class 45—Pepper Jelly Class 59—Sugar Free—any flavor
Section L – Pickles, Relishes
Standards
Uniform size and shape; natural flavor, not over-spiced; firm, not tough or soft.
Class 60- Beet Pickles Class 70—Pepper Relish
Class 61 – Bread and Butter Pickles Class 71—Pickle Relish
Class 71—Relish Not listed Class 72—Relish Not Listed
Class 62 Cucumber Pickles – Dill Class 73—Chili Sauce
Class 63 – Cucumber Pickles – Sour Class 74—Chow Chow
Class 64 – Cucumber Pickles – Sweet Class 75—Chutney
Class 65 – Mixed Pickles Class 76—Salsa
Class 66—Peach Pickles Class 77—Tomato Ketchup
Class 67–Watermelon Pickles Class 78—Barbeque Sauce
Class 68 –Pickles Not Listed Class 79—Sauce, Misc.
Class 69—Corn Relish