2016 HOME ARTS FOODS. For Information: Rob Dean

Transcription

1 2016 HOME ARTS FOODS For Information: Rob Dean

2 DEPARTMENT ENTRIES Check - In: Check - Out: Saturday August 13 th 10:00 am 5:00 pm Saturday, August 20 th 10:00 pm 10:30 pm Sunday, August 21 st 8:00 am Noon JUDGING SCHEDULE Judging for Class A: Monday, August 15, 2016, 9:00 am until completed Judging for Class B: Fresh Baked Goods & Candies, Monday, August 15 th beginning at 2:00 pm until completed. SECTIONS Special Awards and Ribbons awarded in each Division in Home Arts. PROFESSIONAL (PRO) ADVANCED (ADV) ADULT 18+ (ADL) SENIOR (SR) TEENS (TEEN) YOUTH (YTH) CHILDREN (CHL) DIFFERENTLY ABLED (DA) NOVICE (NVC) PRE-SCHOOL / DAYCARE (PS) Own/operate a business and or receive compensation from sales or teaching in in the food service profession or if you have won County Fair s Best of Show category twice. Have received professional food preparation/trainer instruction for a minimum of 5 years. Received recognition, such as 1st place, or higher in a Home Arts Food competition at the Salt Lake County Fair. 1st Food Entry or less than five (5) years experience. 62+ years of age 13 to 17 years of age 8 to 12 years of age 7 years of age and younger All ages, handicap must be relevant to abilities with Food. First time entry; less than two (2) years experience Children in pre-school/daycare entering items as a class.

3 AWARDS 1. Best of Show 2. 1 st Place 3. 2 nd Place 4. 3 rd Place 5. Honorable Mention 6. Supervisor s Choice 7. Judges Choice RULES Two (2) entries may be made in each Lot in all Classes 1. Entries must be made on regulation entry forms furnished by the Home Arts Department or printed from Salt Lake County Fair website and must be signed by the exhibitor. 2. Entry card will be completed and attached to the article by the Fair personnel at the time entry is received. 3. Entries are limited to residents and students of Salt Lake County. Any exceptions must be cleared with the Department Supervisor or Fair Coordinator. 4. No previous entries in this Fair can be re-entered. 5. All canned food must be prepared using USDA Ball or Kerr Guidelines issued 2011 or later. 6. All canning must have been done within the last year. All jars must be labeled on bottom with the name of product, date of canning, method of canning, processing time, pounds of pressure if used, altitude adjustment included into processing time, and source of recipe (Ball, Kerr, or USDA). 7. Produce canned in 2015 may be entered in See BALL KERR Fresh Preserving Award rules on last two pages of this canning section. There are two categories one for adults and one for youth. 9. Group 41 through 43 must be displayed in a jar. 10. All Class B entries should be fully cooled, and put on a Styrofoam or heavy paper plate lined with foil that has exhibitor s name on the bottom. Where applicable, entries may be frosted or lightly glazed. 11. No fresh foods will be returned. 12. For Pies: Fruits, Berries, Nuts are allowed, but NOT Cream Pies. 13. For Jellies, Marmalades, Jams and Preserves: Label recipe source and brand of pectin used. Jars must be processed in boiling water bath. 14. For Syrups: Jars must be processed in boiling water bath.

4 RED STAR is partnering with the Salt Lake County Fair to enhance our baking contest in the Home Arts Food Competitive Exhibits. In an effort to encourage participation in yeast related baking, RED STAR will again provide RED STAR yeast and coupons for all contestants in any of the food categories. In addition RED STAR will provide three RED STAR merchandise award items to be given to the 1 st, 2 nd and 3 rd place winners in the yeast bread categories. The exact prize items for 2016 are yet to be determined. To be eligible to win the Red Star Yeast prizes, contestants must use Red Star Yeast and attach an empty packet or photo to their recipe entry. We, at Red Star Yeast, like to encourage people in the art of yeast baking. One of the favorite locations to celebrate individual creativity in this area is at the county and state fairs across the country.

5 BALL FRESH PRESERVING AWARD 2016 Award Announcement BALL FRESH PRESERVING AWARD FOR YOUTH LEVEL Presented by: BALL & KERR FRESH PRESERVING PRODUCTS Jarden Home Brands, marketers of Ball and Kerr Fresh Preserving Products, is proud to recognize today s fresh preserving (canning) enthusiasts. An award for 1st place will be presented to the individual whose home canned entry is selected the best in the category. A panel of judges will select the best entry in each category for Fruits, Vegetables, Pickles, and Soft Spreads categories. Entries must be preserved in Ball Classic, Collection Elite, or Heritage Collection Jars sealed with Ball Classic, Collection Elite, or Heritage Collection Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands. In addition, soft spread entries must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid. Entries from each category honored with a First Place award will receive: One (1) Five-Dollar ($5) Coupon for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $5 value) Coupon for Ball Pectin

6 2016 Award Announcement BALL FRESH PRESERVING AWARD FOR ADULT LEVEL Presented by: BALL & KERR FRESH PRESERVING PRODUCTS Jarden Home Brands, marketers of Ball and Kerr Fresh Preserving Products, is proud to recognize today s fresh preserving (canning) enthusiasts. Awards for 1st and 2nd place will be presented to individuals whose home canned entry is selected the best in the category. A panel of judges will select the top two entries in Fruits, Vegetables, Pickles, and Soft Spreads categories. Entries must be preserved in Ball Classic, Collection Elite, or Heritage Collection Jars sealed with Ball Classic, Collection Elite, or Heritage Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands. In addition, soft spread entries must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid. Entries from each category honored with the First Place award will receive: Two (2) Five- Dollar ($5) Coupons for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $5 value) Coupon for Ball Pectin Entries from each category honored with the Second Place award will receive: One (1) Five-Dollar ($5) Coupon for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $5 value) Coupon for Ball Pectin

7 CLASS A CANNING Group 33 Fresh Fruit : 1 Quart or 1 Pint jars constitute an entry Apples Nectarines Applesauce (no spice) Peaches Apricots Pears Blueberries Pineapple Boysenberry, Blackberry Plums Cherries (Light) Raspberries Cherries (Dark) Strawberries Cherries (Pie) Fruit Cocktail Grapes Mincemeat Currants, Red Pie Filling Dewberries Rhubarb Gooseberries Other Maraschino Cherries (1/2 pint jar constitutes an entry) Group 34 Vegetables: (Must be pressure canned) 1 quart or 1 pint jars constitute an entry Asparagus Peppers Beans, Peas (dried) Squash Beans, yellow or green Pumpkin Beets Spinach Carrots Soups (specify) Peas Tomatoes, whole Corn Tomatoes, stewed Mixed Vegetables

8 Group 35 Canned Meats: (Must be pressure canned) 1 quart or 1 pint jars constitute an entry. Beef Pork Wild Game Tuna Stew Meat, cubed Stock or Broth Ground, chopped meat Chili Poultry Rabbit Fish, Salmon, Trout and other Fatty Fish (For Tuna see lot h) Group 36 Jellies/Marmalades: ½ Pint or 1 Pint jars sealed with lid constitutes an entry. Apple Apricot Pineapple Boysenberry/Blackberry Chokecherry Cherry Currants, Red or Black Elderberry Fruit Mixture Grape Mint Peach Pear Plum Raspberry Strawberry Other, unusual combination Group 37 Jams and Preserves: ½ Pint or 1 Pint jars sealed with lid constitutes an entry. Apple Butter Peach Apricot Pear Apricot Pineapple Plum, Prune Boysenberry/Blackberry Raspberry Cherry Strawberry Fruit Mixture Other, Unusual Combination Grape

9 Group 38 Syrup: 1 Pint or ½ pint or 1 quart jars constitutes an entry.. Apricot Syrup Peach Syrup Berry Syrup Other, unusual combination Group 39 Honey: 1 Pint jar constitute an entry. Golden Amber Honey Amber Honey Chunk Honey Group 40 Pickled, Fermented Foods: 1 Pint or 1 quart jars constitutes an entry.. Bread and Butter Pickles Pickled Beets Chili Sauce Pickled Peppers Corn Relish Pickled Vegetables Danish Pickles Salsa Dill Beans Sauerkraut Dill Pickles Sweet Pickles Green Tomato Relish Tomato Catsup Marinated Mushrooms Watermelon Pickles Mixed Pickles Vinegars, Fruit* Onion Pickles Vinegars, Herb* Piccalilli Zucchini (Pickles, Relish) Pickle Relish Other Specialties Group 41 Dried Fruits: ½ Pint, 1 Pint or 1 quart canning jars sealed with a new twopiece cap with ring constitutes entry. Apples Peaches Apricots Pears Bananas Prunes Cherries Pineapple Grapes Fruit Leather Nectarines Group 42 Dried Vegetables Green Beans Celery Corn Carrots Mushrooms Peas

10 Potatoes Peppers Squash Other Group 43 Dried Herbs Basil Chives Dill Fennel Marjoram Oregano Parsley Peppermint Rosemary Sage Savory Spearmint Tarragon Anise Thyme Other Group 44 Dried Meats Beef or Veal Fish Wild Game Group 45 Homemade Soap Hand Soap, Bars Hand Soap, Liquid* Lamb or Mutton Pork Poultry Laundry Soap, Bars Laundry Soap, Powder/Granulated* *Presented in Pint jar.

11 CLASS B FRESH BAKED GOODS Group 46 Yeast Breads: One (1) loaf of bread or six (6) rolls constitutes an entry. White Bread* French Bread Rye Bread* Dinner Rolls Sweet Rolls Batter Bread Part Whole Wheat* Swedish Tea Rings 100% Whole Wheat* Variation Bread* (Onion, Cheese, etc.) Sour Dough (no yeast) Dough Art *Optional: Bread machine may be used. Group 47 Quick Bread Favorite Loaf (Banana Nut, etc.) Coffee Cake (Loaf, 8 square, round) Muffins (6), specify kind Biscuits (6), rolled or dropped Doughnuts (6), yeast/raised or cake Scones (6), yeast, baking powder, or other (specify) Group 48 Cookies: Six (6) cookies constitute an entry. Ice Box Cookies Drop Cookies Bar Cookies Filled Cookies Rolled Cookies Butter Cookies Ethnic Cookies Other Brownies Group 49 Cakes: 1 loaf or 1 frosted, glazed, or unfrosted layer cake constitutes an entry. Angel Food Cake Sponge Cake Chiffon Cake Pound Cake Fruit Cake Spice Cake Butter Cake Other Devil s Food Cake

12 Group 50 Pies: One double or single crust pie constitutes an entry.. Double Crust Single Crust Group 51 Homemade Candy: One 6 paper plate lined with foil with eight (8) pieces of candy (approximately 1 x 1 per piece) constitutes an entry. Turtles Sucker, Candy Canes, Hard Candies English Toffee Caramel Pecan Roll Fudge Mints Divinity Peanut Brittle Taffy Jellied Candies Chocolates, dipped (One flavor filling only) Other Brittle & Crunches Uncooked Candy Marshmallows Popcorn and/or Cereal Treats Penuche, Pralines or Brown Dipped Candy (other than type entered in lot o) Sugar Candies Other

13 2016 SALT LAKE COUNTY FAIR HOME ARTS - FOOD ENTRY FORM Name Mailing Address City Zip Telephone Address Age INDICATE DIVISION: PROFESSIONAL (PRO) YOUTH (YTH) AGE 8-12 ADVANCED (ADV) CHILDREN (CHL) AGE 7 & UNDER ADULT (ADL) SENIOR (SR) TEENS (TEEN) AGE NOVICE (NVC) DIFFERENTLY DISABLED (DFD) PRE-SCHOOL DAYCARE (PS) INDICATE ONE (for Ball/Kerr Awards): ADULT YOUTH PLEASE READ RULES CAREFULLY IN THE FAIR BOOK! SECTION CLASS LOT ENTRY TAG # DECRIPTION OF ENTRY The owner hereby releases the Salt Lake County Fair from all liability of every kind and character due to the loss, damage or injury to property, which said owner might have on the Fair Grounds. Please accept the entries indicated above, subject to the rules and classifications governing exhibits to the Salt Lake County Fair, published in the Fair Exhibitors Handbook, by which I agree to be governed in establishing the same, and I further declare that all statements made in connection with said entries are true. All entries must be the exhibitor s own original work. Signature Date (TO BE SIGNED AT TIME OF ENTRY) County Fair Official Signature Date (TO BE SIGNED AT TIME OF ENTRY)