FOODS - BAKED & PRESERVED

Transcription

1 MARION COUNTY FAIR 2016 Theme- Marion County Fair- Social, Local, Fun! FOODS - BAKED & PRESERVED Pre- Registration Available On-site Registration When: July 6, 3-7 PM Entry Pick Up: Sunday, 6-7 PM Where: Columbia Hall Fair Office: (503) Department Rules: All Marion County Fair Rules and Regulations apply. Submission of entries implies acceptance of these rules. Note- special contests for juniors, and contests sponsored by the Marion County Dairy Women. 1. All entries must be made by the person under whose name it was submitted. 2. No packaged mixes allowed. 3. Each exhibitor may submit only one entry per lot. 4. The superintendent may reclassify entries wrongly classified. No entries will be moved after judging. 5. Ribbons will be awarded to the first three places; the Judges decisions will be final. 6. All baked foods should be covered completely, except decorated cakes (class 404, Lot 14). No exhibit will be accepted uncovered. 7. All exhibits must remain intact until Sunday at 6 PM, at which time they will be released to exhibitor. BAKED FOODS Class 401 Yeast Breads- 1 loaf Lot 1 White Lot 2 Mixed grain Lot 3 Sweet rolls (1/2 doz.) or foreign breads Lot 4 Gluten or wheat free Class 402 Quick Breads- 1 loaf (Using baking powder or soda) Lot 5 Muffins (1/2 doz.) Lot 6 Coffee cake Lot 7 Vegetable, fruit, or nut breads- 1 loaf Lot 8 Biscuits (1/2 doz.) Lot 9 Wheat free Scoring for Judging Breads Appearance- shape (proper dome), smoothness, crust, color..10% Lightness 10% Crust- thickness, quality, crispness, tenderness.10% Crumb- color and texture.15% Texture- size and uniformity of cell walls; elasticity; no streaks or close grain.. 25% Judging Breads (cont.) Flavor- taste and color (sweet, nutty, blended) 30% Class 403 Cakes Cakes must be from scratch and not contain package mixes. Lot 10 Layered cake Lot 11 Angel, sponge, or chiffon cake Lot 12 Chocolate cake Lot 13 Cheesecake- no bake Scoring for Judging Cakes Appearance- crust (color, texture and depth), filling (if applicable) minimum ¼ in., fluffy, good flavor, blend with cake..30% Texture- butter cakes tender, fine, even grain, moist...35% Flavor- delicate and pleasing, natural flavor of ingredients.35% Class 404 Decorated Cake- Non-professional (Exhibitor does not teach cake decoration or the majority of their income does not come from selling decorated cakes.) Judged for decoration only, cake need not be covered. Lot 14 Decorated Cake Lot 15 Decorated cupcakes (3) Lot 16 Cakeballs/pops (3) Scoring for Decorated Cakes, cupcakes, cakeballs Workmanship- application of icing/borders; difficulty of technique; precision and use of equipment..50% Appearance- Neatness, uniformity of technique, use and choice of color 30% Originality-Original idea or adaptation; creation of style. (There will be no points for a direct copy of a published design.) 20% Foods, Baked & Preserved Page 1

2 Class 405 Pies- Lot 17 One crust pie Lot 18 Two crust pie Lot 19 Cream or custard pie Scoring for Judging Pies Appearance..20% Crust- flavor, texture...40% Fillings- natural, well blended consistency; fruit moist, but not syrupy, well cooked, filling should shape but be smooth, soft 40% Class 406 Cookies- Open Class, 6 cookies Lot 20 Rolled Lot 21 Shaped Lot 22 Drop Lot 23 Bar Lot 24 Brownie Lot 25 Dietary- wheat free, nonfat, etc. Scoring for Judging Cookies Appearance- outside uniform, not too thick; size not over 3 in.; surface color/texture..30% Texture-characteristic of type.. 35% Flavor- natural flavor of ingredients, no off-flavor. 35% Class 407 Confections- 6-8 pieces (Judged on appearance, consistency and flavor.) Lot 26 Hard candies Lot 27 Creams Lot 28 Mints Lot 29 Other than listed (please identify) Class 408 Gift Packs Use your creativity in decorating and filling these packages with baked goodies and additional items. Judged on appearance, creativity, and quality of product. Lot 30 Decorated basket or box for a friend or relative, include a favorite quick bread made by the exhibitor. Lot 31 Decorated Birthday basket or box, include up to 3 cupcakes made by the exhibitor. Lot 32 Decorated holiday basket or box, include 6 homemade cookies made by the exhibitor. JUNIORS Class 409 Juniors- Junior classes are for ages 6-17 yrs. All Open Class rules apply, including scoring. Use the same lots as those listed for all adult classes. PROFESSIONALS Class 410 Professionals- A professional is defined as anyone who profits from the selling of culinary goods. Use the same lots as those listed for all adult classes. Foods, Baked & Preserved Page 2

3 MARION COUNTY DAIRY WOMEN (MCDW) SPONSORSHIPS Marion County Dairy Women Cake Contest Class 700 Cake Contest Lot 1 Cake Marion County Dairy Women Cheesecake Contest Class 701 Cheesecake Contest Lot 1 Cheesecake Rules 1. Enter cake during normal Foods Department entry times listed. 2. Enter entire cake, must be either 9 x13, 8 or 9 - no individual servings. 3. Must contain two (or more) dairy products and made from scratch. (Note- milk used must be cow s milk; eggs are not a dairy product.) 4. Please submit the recipe (typed or neatly printed) on an 8½ x 11 sheet of paper with name, address, and phone number on the back of the recipe. 5. The dairy product labels must accompany the cakeplease just include lid of any product used not entire container. 6. The cakes will remain on display for the duration of the fair. * * * * * Monetary Awards to be dispersed at the close of fair Sunday out of the fair office: 1 st Place- $60 2 nd Place- $30 3 rd Place- $20 Judging Criteria Appearance.30 pts. Texture.35 pts. Contest participants will receive free admission to the fair. (Only the contestant with cheesecake in hand will receive free entrance, and only until 12:30 PM on Thursday, new day this year) Registration: 10 AM - 12:30 PM Thursday in the Foods Department. Judging: 1 PM Thursday, new day this year Rules 1. All recipes become the property of Marion County Dairy Women. 2. Bring your cheesecake to Columbia Hall on Thursday between 10AM -12:30 PM. 3. Only one cheesecake entry allowed per contestant. 4. Must bring in entire cheesecake, no individual servings. 8 or 9 cheesecakes are acceptable. 5. The recipe used must contain two (or more) dairy products and made from scratch. (Note- milk used must be cow s milk; eggs are not a dairy product.) 6. Please submit the recipe (typed or neatly printed) on an 8½ x 11 sheet of paper with name, address, and phone number on the back of the recipe. * * * * * Monetary Awards to be dispersed at the close of fair Sunday out of the fair office: 1 st Place- $50 2 nd Place- $25 3 rd Place- $15 Judging Criteria Taste Appeal..50 pts. Appearance/Presentation.25 pts. Texture/Palatability.25 pts. Flavor 35 pts. Foods, Baked & Preserved Page 3

4 PRESERVED FOODS 1. All preserved foods should be in a standard jar designed for canning purposes. 2. Lids must be screw tops. 3. Exhibits must be accurately labeled as to content, processing method, time processed, and date of processing. 4. All dried foods must be accurately labeled as to content, pretreatment drying method, and date of processing. 5. All preserved products must be processed according to canning methods recommended by the current Oregon State University Extension Bulletin. (This is available at the Marion County Extension Office, 1320 Capital Street, Salem, OR Ph ) 6. All entries must have been completed by the exhibitor within one year of the opening date of the current year s fair. Canning: 1. A weighted gauge is 10 lbs. of pressure compared to 11 lbs. of pressure on a dial gauge. 2. Time and pressure corrections for processing at higher altitudes have been revised for both pressure and boiling water canning. 3. Tomato canning- home canners may choose among 4 styles of crushed or whole/halved packs. Both pressure canner and boiling water processing times are provided for all packs. Crushed and whole halved packed in water may give the best quality products. 4. Canning of smoked fish is not currently recommended. Jams And Jellies Paraffin is not recommended. Process jams and jellies for at least 5 minutes in a boiling water canner. Class 411 Jams, Jellies Use standard canning jelly jar no larger than a pint. Lot 33 Apple Jelly Lot 34 Berry Jelly Lot 35 Grade jelly Lot 36 Any jelly (please specify) Lot 37 Apricot or peach jam Lot 38 Berry Jam Lot 39 Cherry jam Lot 40 Strawberry jam Lot 41 Any other jam (please specify) Lot 42 Conserve Lot 43 Butter Lot 44 Marmalade Scoring for Judging Jams and Jellies Appearance 30% (Color, characteristic of fruit.15% Clearness (jellies translucent) 10% Container- glass, clean, sealed, screw top lid, neatly labeled, specified size..5%) Texture.35% Jelly- tender, should quiver, cut easily and retain shape, no crystals Preserves- pieces firm and whole; clear, thick syrup Marmalades- small, thin pieces; clear, thick syrup Butter- fruit pressed through a sieve. No separation of fruit and juice Jams- crushed fruit. No separation of fruit and juice Conserve- a combination of two fruits and usually nuts Flavor.35% Class 412 Canned Fruit Lot 45 Applesauce Lot 46 Berries Lot 47 Cherries Lot 48 Peaches Lot 49 Pears Lot 50 Plums and Prunes Lot 51 Other than listed Class 413 Canned Vegetables Lot 52 Beans (cut) Lot 53 Beets Lot 54 Carrots Lot 55 Corn-whole kernel (no creamed) Lot 56 Peas Lot 57 Tomatoes Lot 58 Other than listed (please specify) Class 414 Fish, Meats, and Poultry Lot 59 Beef or Pork Lot 60 Chicken, Turkey or Rabbit Lot 61 Fish (pints or half pints only) Lot 62 Mincemeat (with meat) Lot 63 Other than listed (please specify) Scoring for Judging Canned Fruits/Vegetables, Fish, Meats, and Poultry Note: Judges may open for inspection, but will not taste, nonacid fruits/vegetables, meats, poultry, and fish. Container 10% Tightly sealed containers, correct size, clean, properly labeled Pack. 20% Uniformity- pieces uniform in size Fullness- all space filled except for head space Liquid to just cover product (Scoring cont. next page.) Foods, Baked & Preserved Page 4

5 Scoring for Judging Canned Fruits/Vegetables, Fish, Meats, and Poultry (cont.) Product.. 45% Quality- high quality food, free from defects and signs of spoilage Color- product as nearly that of standard cooked product as possible free from foreign matter and undue discoloration. Liquid- clear, little or no cloudiness/sediment; free from bubbles Consistency- as expected for a cooked product Safety..25% Pack- appropriate size of pieces (whole or cut) for processing method used; correct choice of raw or hot pack. Ingredients- suitable proportion of ingredients for product safety. Processing- use of recommended processing times for boiling water bath (high acid foods) or pressure canner (low acid foods). New for Amateur BBQ Grill-Off Special Contest see fair web page for registration form. Pickles Class 416 Dried Foods Use a standard canning jar or zip-lock freezer bag. Judged on package, appearance, texture, flavor and aroma. Lot 72 Fruits, ½ cup Lot 73 Vegetables or Herbs, ½ cup Lot 74 Fish, Meats, or Poultry, 5 pieces Lot 75 Other than listed (please specify) ½ cup Class 417 Gift Pack- Combination Lot 76 Gift Pack A combination of preserved foods in standard canning or dried food containers. Exhibit will be judge on originality of total gift package. Quality of individual preserved foods will also be considered. Class 418 Preserved Foods Lot 77 Gift Pack Preserved foods in standard canning or dried food containers. Exhibit will be judge on originality of total gift package. Quality of individual preserved foods will also be considered. Food grade lime may be used to firm pickles. Low temperature pasteurization ( F for 30 min.) can be used instead of boiling water processing to improve firmness. Class 415 Pickles and Relishes Lot 64 Dill Pickles Lot 65 Flavored Vinegar Lot 66 Sweet Pickles Lot 67 Vegetable Pickles Lot 68 Fruit Pickles Lot 69 Relishes Lot 70 Catsup & Sauces Lot 71 Other than listed (please specify) RIBBON AWARDS 1 st, 2 nd, and 3 rd place ribbons awarded in each lot. Other Potential Awards: Best of Show Best use of Fair Theme Superintendent s Choice Scoring for Judging Pickled Foods Container 10% Tightly sealed, clear jars, designed for canning of specified size, clean, neatly and properly labeled Appearance 45% (Color- uniform, attractive, characteristic of kind with no darkening on the top, discoloration of ingredients 15% Size- whole or in pieces of suitable and uniform size.. 15% Liquid- clear, no scum on top 15%) Texture 20% Pickled fruit- tender, plump, unbroken skins or flesh Firm, not shriveled or overcooked Vegetable pickles or relishes- uniformly firm and crisp, not shriveled from excess salt, acid or sugar Safety and Suitability 25% Choice of fruit/vegetable that is safe and suitable for home pickling Foods, Baked & Preserved Page 5