Department 112 FOODS Superintendent: Fern Laudenschlager & Sharon Schwarz

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1 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Entries due by 5pm am-5pm:Open Class Food Exhibits may be dropped off am:Open Class Food Exhibits may be dropped off 12:30pm: Food Exhibits Judged pm: Open Class Food Exhibits may be picked up am-2pm: Pick-Up Food Exhibits Department 112 FOODS Superintendent: Fern Laudenschlager & Sharon Schwarz Entry Fee: None DEADLINE FOR ENTRY FORM JULY 5, Exhibits cannot be accepted unless an entry blank is properly filled out and on file with the Fair Office prior to the closing date for entries. DUE TO OUR COMPUTER ENTRY PROGRAM, YOU ARE ENCOURAGED TO MAIL YOUR ENTRY BLANK IN AHEAD OF ENTRY DAY. The Fair management is not bound to accept entries made after the deadline. Use separate entry blanks for each department (i.e. flowers, needlework, etc.). Please label each entry with division and class number, as well as exhibitor s name and contact information. Competition is open to North Dakota residents only. Any article, having been properly entered, can be forwarded by mail or prepaid express to Dept. 112, ND State Fair, PO Box 1796, Minot, ND 58702, where it will then be placed on exhibition. The management however, will not be responsible for any breakage of glass or loss of any article. Send complete list of articles contained in package. Mailed exhibits must reach the Fair Office no later than noon Wednesday, July 18. Exhibitors in this department may bring their exhibits to the 4-H Hall in the ND State Fair Center on Wednesday, July 18 from 10am to 5pm and on Thursday, July 19 from 8 to 11am. No entries will be accepted after deadline. Judging will begin Thursday, July 19 at 12:30pm. EXHIBITS WILL NOT BE RELEASED BEFORE 6PM ON THE LAST DAY. Exhibits may be picked up on Saturday, July 28 between the hours of 6pm and 8pm or on Sunday, July 29 between the hours of 10am and 2pm. Claim checks must be shown before release. The building will be closed at 8pm Saturday, July 28. Those picking up exhibits Saturday must pay gate admission. No person can enter more than one item under the same class number in any department. The any other class is for items not listed. The judges are instructed not to award prizes unless the articles are deemed of real merit, even though they may be the only entry in the class. Best of Show ribbons will be awarded in each department at the discretion of the judge. Any article exhibited in prior years at North Dakota State is ineligible to show. All baked goods must be removed from pans before exhibited, except pies which should be in disposable pans. Exhibits must be entered on disposable plates and wrapped in plastic. Unless exhibits comply with these rules, they will not be accepted. The prize money appropriated by the state budget process has been reduced by state government for our 2018 Fair. State Fair shall be required to reduce cash prizes accordingly. The State of North Dakota provides only the prizes at State Fair, all other operational funds are derived from the Fair s income. Cash awards will be mailed September July 20-28, 2018

2 Culinary Divisions A-G Division A - Yeast Breads 1. Bread, multi-grain, one pound (please include recipe) 2. Bread, fruit, one pound 3. Bread, rye, one pound 4. Bread, white, one pound 5. Bread, graham, one pound (please include recipe) 6. Bread, whole wheat, one pound (please include recipe) 7. Bread, made in electric breadmaker 8. Rolls, dinner, 4 9. Rolls, cinnamon, Rolls, cinnamon, frosted, Rolls, fancy, frosted Rolls, crescent, Rolls, caramel, Breakfast Loaf, Buns, white, Buns, whole wheat, 4 (please include recipe) 17. Artisan 18. Any other (please label) Division B Quick Breads May enter large or small loaf, one unless otherwise listed. 19. Baking Powder Biscuits, Banana Bread 21. Date Bread 22. Zucchini Bread 23. Pumpkin Bread 24. Muffins, Gingerbread 26. Any other (please label) Division C - Cakes Commercial mixes ONLY accepted in category Angelcake, not frosted 28. Chocolate Layer or Loaf Cake, any frosting 29. Fruit Cake, light or dark, not frosted 30. Sponge Cake, not frosted 31. White Layer or Loaf Cake, any frosting 32. Jelly Roll 33. Bundt Cake 34. Decorations (decorations only judged) Layer or Sheet Cake 35. Decorations (decorations only judged) Novelty Cakes 36. Cupcakes 37. Cake Mixes 38. Any other (please label) Division D - Pies Use disposable pans 39. Apple Pie 40. Cherry Pie 41. Rhubarb Pie 42. Any Berry Pie 43. Any Other Fruit Pie 44. Cream Pie 45. Lemon Pie 46. Any other (please label) Division E - Cookies 47. Butter Cookies, Plain, Butter Cookies, Fancy, Chocolate Drop Cookies, Filled Cookies, Ginger Cookies, frosted, Molasses Cookies, Ice Box Cookies, Macaroons, Oatmeal Cookies, White Cookies, rolled, Chocolate Chip Cookies, Unbaked Cookies, Peanut Butter Cookies, Sugar Cookies, Special Party Cookies, Monster Cookies, Cake Mix Cookies, Bars, Frosted, Bars, Unfrosted, Bars, Rice Krispies, Bars, Lemon, Cookies, Any Other, 4 (please label) DON'T FORGET TO LABEL July 20-28,

3 Division F - Candy Premiums: $3.50 $2.50 $ Dip Candy, 6 pieces 70. Divinity, 6 pieces 71. Peanut Brittle, 6 pieces 72. Fudge, 6 pieces 73. Caramels, 6 pieces 74. Pinoche, 6 pieces 75. Plate of Assorted Candies, 4 kinds, 8 pieces total 76. Any other, 6 pieces (please label) DivisionG - Fried/Ethnic 77. Raised Doughnuts, Doughnuts, Fattigman, Flat Bread, Krumkaka, Lefse, Rosettes, Sandbakkelse, Kuchen, 1 Whole 86. Jule Kage, Any other, 4 (please label) Division H - Special Diet (Sugar-free, lowfat, low cholesterol, salt-free, and gluten-free) Please label as to which diet and include recipe 88. Cake 89. Candy 90. Cookies, Pie 92. Quick Breads 93. Yeast Breads 94. Any other Food Preservation Divisions I-N Canned foods for exhibit must be in standard canning jars, with standard lids or covers. Use current USDA guidelines for preserving foods. Please label jars with name of product and date of preparation. Please indicate method of preparation: boiling water or pressure canner. Must be canned from crop of 2017 or Division I - Canned Fruits 1. Apples 2. Applesauce 3. Apricots 4. Blueberries 5. Cherries, bing 6. Cherries, compass 7. Crabapple 8. Currant, red 9. Fruit Cocktail 10. Grapes 11. Gooseberries 12. June Berries 13. Peaches 14. Pears 15. Plums 16. Plums, wild 17. Raspberries 18. Rhubarb 19. Strawberries 20. Fruit Juice, any kind (please label) 21. Any other Wild Fruit (please label) Division J - Jellies & Jams (Soft Spreads) Jellies and jams should be shown in standard 1/2 or 1 cup sealed jars. Process with boiling water bath. Must be safe without refrigeration. Use a 1/4 head space. 22. Jelly, Apple or Crabapple 23. Jelly, Bing Cherry 24. Jelly, Blueberry 25. Jelly, Chokecherry 26. Jelly, Nanking Cherry 27. Jelly, Cranberry, high bush 28. Jelly, Currant, red 29. Jelly, Grape 30. Jelly, Grape, wild 31. Jelly, Gooseberry 32. Jelly, Juneberry 33. Jelly, Plum 34. Jelly, Plum, wild 35. Jelly, Raspberry, red 36. Jelly, Rhubarb 37. Jelly, Strawberry 38. Jam, Apricot 39. Jam, Blueberry 40. Jam, Chokecherry 41. Jam, Grape 42. Jam, Plum, wild 43. Jam, Raspberry 44. Jam, Rhubarb 45. Jam, Strawberry 46. Jam, Strawberry Rhubarb 47. Jam, Tomato 48. Marmalade, Peach and Apricot 49. Marmalade, Rhubarb 50. Syrups, Fruit 51. Any other (please label) 54 July 20-28, 2018

4 Division K - Dried Fruits and Vegetables Dried sample for display of 1 cup in covered glass container 52. Apple 53. Apricots 54. Banana 55. Carrots 56. Celery 57. Corn 58. Fruit Leather 59. Onions 60. Peaches 61. Pears 62. Potatoes 63. Snack Mix 64. Tomatoes 65. Any other (please label) Division L - Canned Vegetable NOTE: Meat, Poultry & Vegetables (not tomatoes) must be canned by use of a pressure cooker 66. Asparagus 67. Beans, green 68. Beans, wax 69. Beets 70. Carrots 71. Corn 72. Corn on Cob 73. Greens 74. Parsnip 75. Peas 76. Pumpkin 77. Sauerkraut 78. Tomatoes 79. Tomato Juice 80. Tomatoes, stewed 81. Zucchini 82. Mixture of vegetables for soup 83. Vegetable Juice, any kind (please label) 84. Any other (please label) Division M - Pickles and Relishes 85. Beet Pickles 86. Green Bean Pickles 87. Carrot Pickles 88. Crabapple Pickles 89. Cucumbers, sweet 90. Dill Pickles 91. Bread and Butter Pickles 92. Green Tomato Pickles 93. Mixed Pickles 94. Mustard Pickles 95. Onion Pickles 96. Peach Pickles July 20-28, Pear Pickles 98. Ten to 14 Day pickles 99. Watermelon Pickles 100. Zucchini Pickles 101. Catsup 102. Barbecue Sauce 103. Chili Sauce 104. Salsa Sauce 105. Spaghetti Sauce, without meat 106. Corn Relish 107. Cucumber Relish 108. Tomato Relish 109. Zucchini Relish 110. Any other not listed (please label) Division N - Meats All meats must be pressure canned Beef, canned 112. Chicken, canned 113. Pork, canned 114. Sausage, canned 115. Mincemeat 116. Canned Fish 117. Wild Game 118. Jerky 119. Any other (please label) Junior Department Division O Ages 10 & under AND Ages Please list age on entry form Premiums: $8.00 $6.00 $ Bread, White 2. Bread, Dark 3. Bread, Banana 4. Bread, Any Other 5. Buns, White, 4 6. Buns, Wheat, 4 7. Muffins, 4 8. Rolls, Cinnamon, 4 9. Rolls, Fancy - Frosted, Rolls, Caramel, Rolls, Any Other, 4 (Please Label) 55

5 12. Decorations (decorations only judged) Cake 13. Decorations (decorations only judged) Cupcakes, Decorations (decorations only judged) Special Party Cookies, Cake, Chocolate, One Layer, unfrosted 16. Cake, White, One Layer 17. Cookies, Chocolate Chip, Cookies, Chocolate Chip, 4 in a Decorated Container (container and cookies judged) 19. Cookies, Peanut Butter, Cookies, Unbaked, Cookies, Oatmeal, Cookies, White, Cookies, Ginger, Cookies, Monster, Cookies, Frosted, Cookies, Cake Mix, Cookies, Any Other Kind, 4 (please label) 28. Unfrosted Brownies, Unbaked Bars, Crispy Rice Bars, Bars, Any Other, 4 (please label) 32. Doughnuts, Pie 34. Peanut Brittle, 6 Pieces 35. Fudge, 6 Pieces (Label jars and see Division B instructions) 36. Jelly, any kind 37. Jam, any kind 38. Dill Pickles 39. Sweet Pickles 40. Relish, state kind 41. Vegetables, any kind, canned 42. Fruit, any kind, canned 43. Dried Fruit 44. Fruit Leather 45. Salsa 46. Spaghetti Sauce 47. Chili Sauce 48. Ketchup 49. BBQ Sauce Division P - Food Contests 1. Ball Fresh Preserving - Adult Level 2. Ball Fresh Preserving - Youth Level BALL Fresh Preserving AWARD FOR ADULT LEVEL Presented by: BALL & KERR Fresh Preserving PRODUCTS Newell Brands Inc, marketers of Ball and Kerr Fresh Preserving Products is proud to recognize today s fresh preserving (canning) enthusiasts. Awards for 1 st and 2 nd 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. Entries must be preserved in Ball Jars sealed with Ball Lids and Bands specially designed for home canning, or preserved in Kerr Jars sealed with Kerr Lids and Bands specially designed for home canning. In addition, entries in the soft spread category must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid. Proof of pectin purchase in the form of a receipt or product UPC must be submitted with entry Entries from each category honored with the First Place award will receive: Two (2) Six-Dollar ($6) Coupons for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) Coupon for Ball Pectin Entries from each category honored with the Second Place award will receive: One (1) Six-Dollar ($6) Coupon for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) Coupon for Ball Pectin BALL Fresh Preserving AWARD FOR YOUTH LEVEL Presented by: BALL & KERR Fresh Preserving PRODUCTS Newell Brands Inc, marketers of Ball and Kerr Fresh Preserving Products is proud to recognize today s fresh preserving (canning) enthusiasts. Awards for 1 st place will be presented to 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. Entries must be preserved in Ball Jars sealed with Ball Lids and Bands specially designed for home canning, or preserved in Kerr Jars sealed with Kerr Lids and Bands specially designed for home canning. In addition, entries in the soft spread category must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid. Proof of pectin purchase in the form of a receipt or product UPC must be submitted with entry. The best entry from each category will receive: One (1) Six-Dollar ($6) Coupon for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) Coupon for Ball Pectin 56 July 20-28, 2018