QUEENSLAND BAKING COMPETITION 2009 RESULTS

Size: px
Start display at page:

Download "QUEENSLAND BAKING COMPETITION 2009 RESULTS"

Transcription

1 QUEENSLAND BAKING COMPETITION 2009 RESULTS JULY 2009 Thank you to our sponsors for their continued support: Champion Winners Class / Category First Second Third Commercial Class Apprentice Bread Champion Champion Loaf Traditional Bread Champion Specialty Bread Champion Cake Pastry Champion Meat Pie Champion Tony Robinson, Ferny Way Bakery Timothy Martens, Brumby s Robina Ron Craig, Craig's Bakery Ben Weston, Ferny Way Bakery Ron Craig, Craig's Bakery Jason Fiedler, Brumby's Ashgrove Jeremy Game, Baker's Delight Helensvale Plaza La Tran, Ray's Patisserie Jason Londrigan, Beefy's

2 CLASS 1-680G MULTIGRAIN CONDENSED 1 PCE TEXTURE 6 1 Craig's Bakery, Ron Craig Ferny Way Bakery, Ben Weston Brumby Robina, Timothy Martens CLASS 2-450G AUSTRALIAN FRENCH STICK 40 1 Brumby's Ashgrove, Jason Fiedler Woolworth's Taigum, Aaron Halpin Craig's Bakery, Ron Craig 76 CLASS 3-680G 90/10 MEAL CONDENSED BLOCK 3-4 PCE TEXTURE 6 1 Craig's Bakery, Ron Craig Bakers Delight - Oxenford, 24 2 Grant Game Brumby's Ashgrove, Jason 40 3 Fiedler CLASS 4-680g WHITE CONDENSED BLOCK 3-4 PCE TEXTURE AROMA COLOUR 6 1 Craig's Bakery, Ron Craig Brumby's Robina, Timothy Martens Pic N' Pay Hypermarket, Peter 8 3 Voermanek

3 CLASS 5 - WHITE VIENNA TEXTURE AROMA COLOUR WEIGHT 1 1 Brumby's Nundah Brumby s Ashgrove Baker's Australia Fair CLASS 6-680G WHITE HALF MARRIED (DOUBLE CROWN) TEXTURE AROMA COLOUR 31 1 Brumby s Nundah Brumby s Ashgrove Brumby s Robina CLASS 7-450g WHITE COB TEXTURE AROMA COLOUR WEIGHT 6 1 Craig's Bakery Blistering Woolworths Morayfield Moulding too tight caused tearing at bottom Bakers Delight - Oxenford Blistering CLASS 8-450g SWEET FRUIT LOAF TEXTURE 40 1 Brumby s Ashgrove Bakers Delight - Oxenford Brumby s Robina Hard texture

4 CLASS 9-450G CIABATTA TEXTURE AROMA COLOUR Baker's Delight Oxenford Great crust 14 2 Woolworth's Morayfield Crumb too dark 16 3 Woolworth's Morayfield Texture could be more open CLASS G - TRADITIONAL SOURDOUGH COB TEXTURE AROMA WEIGHT Bakers Australia Fair Bakers Delight - Helensvale Bakers Delight - Oxenford Good Crust/ Open Texture Nice aroma, good crust Crumb could be more open CLASS g PASTA DURA Volume Texture Aroma Colour Woolworths' Morayfield - Jason Beer Good crust Brumby's Robina - Jason Brown Texture open Texture open, Brumby's Robina - bottom slightly Timothy Martens dark

5 CLASS 14 - SINGLE ROUND SPONGE TEXTURE TASTE Ray's Patisserie Ferny Way Bakery Moggy's Bakehouse CLASS 15 - Decorated Gateaux or Torte Texture Taste Orig Picasso's Pantry Pic N' Pay Hypermarket Pic N' Pay Hypermarket Display on appropriate sized cake board Cream should reflect flavour of cake CLASS 16 - Mud Cake TEXTURE TASTE ORGIN' Picasso's Pantry Ray's Patisserie Pic n' Pay Hypermarket CLASS 17 - Cheesecake JUDGE 1 TEXTURE TASTE ORGIN' Cheesecake Shop Picasso's Pantry Pic N' Pay Hypermarket

6 CLASS 18 - Decorative Centrepiece PRESENT TECH. DIF ORGIN Picasso's Pantry Cheesecake Shop Toowoomba Pic N' Pay Hypermarket CLASS 19 - Special Occasion Cake PRESENT' TECH DIFF. ORGIN' Picasso's Pantry Cheesecake Shop Ray's Patisserie CLASS 20 - Four Variety Slices APPEAR. TECH DIFF. ORGIN' Ray's Patisserie Neat Appearance 9 2 Quart Pot Bakehouse Technical and original 11 3 Moggy's Bakery CLASS 21 - Apple Pie PRESENT I+F Taste Ferny Way Bakery Appearance Good 9 2 Quart Pot Bakehouse Ray's Patisserie A bit dark - filling v/good

7 CLASS 22 - Sausage Roll VOL. APPER. FILLING INTERNAL TASTE Digger's Pies La Tran - Ray's Patisserie Lack of filling 1 3 Ferny Way Bakery CLASS 23 - Strudel Fill Texture Ferny Way Bakery Macca's Forestdale - Jason Poynter Macca's Forestdale - Richelle Hassett Slightly under baked pastry inside CLASS 24-4 Variety Scones Volume - FILLING TASTE General Craig's Bakery Flour inside scone 1 2 Ferny Way Bakery Macca's Forestdale Macca's Forestdale CLASS 25 -Croissant Filling Tex Ferny Way Bakery Better glazing prior to baking 33 2 Ray's Patisserie

8 Apprentice Class 1-450g White 4 Strand Plait TEXTURE AROMA COLOUR Bakers Delight Oxenford Ferny Way 1 2 Bakery Bakers Chevron Apprentice Class 2-680g White Half Married TEXTURE AROMA COLOUR 1 1 Ferny Way Bakery Bakers Delight - Oxenford Brumby's Robina CLASS MP - STANDARD PLAIN MEAT PIE Beefy's, Jason Londrigan Ray's Patisserie Barry Newbye - Beefy's 29

9 CLASS 50 - COMMERCIAL BREAD E N T R A N T R A N K EXHIBITOR [A] 680 g WHITE [B] 680g MULTIGRAIN [C] 680g 90/10 MEAL TEXT. [A] TEXT. [B] TEXT. [C] GRAND Ferny Way Bakery Brumby's Robina Craig's Bakery

2009 Baking Competitions Guide to Classes, Judging Criteria & Hints

2009 Baking Competitions Guide to Classes, Judging Criteria & Hints 2009 Baking Competitions Guide to Classes, Judging Criteria & Hints This guide has been developed as a supplemental resource for the use of those wanting to enter NBIA baking competitions. For Further

More information

2017 PERTH ROYAL BREAD & PASTRY AWARDS RESULTS CATALOGUE 26 JULY 2017 PERTHROYALSHOW.COM.AU

2017 PERTH ROYAL BREAD & PASTRY AWARDS RESULTS CATALOGUE 26 JULY 2017 PERTHROYALSHOW.COM.AU 2017 PERTH ROYAL BREAD & PASTRY AWARDS RESULTS CATALOGUE 26 JULY 2017 PERTHROYALSHOW.COM.AU PERTH ROYAL BREAD & PASTRY SHOW The Perth Royal Bread and Pastry Show is one of the Premium Produce competitions

More information

2015 NQ Baking Show Guide to Categories, Classes, Judging Criteria & Hints

2015 NQ Baking Show Guide to Categories, Classes, Judging Criteria & Hints 2015 NQ Baking Show Guide to Categories, Classes, Judging Criteria & Hints This guide has been developed as a supplemental resource for the use of those entering the 2015 North Queensland Baking Show.

More information

SCHEDULE PERTH ROYAL BREAD & PASTRY SHOW

SCHEDULE PERTH ROYAL BREAD & PASTRY SHOW SCHEDULE PERTH ROYAL BREAD & PASTRY SHOW 26 JULY 2017 PERTHROYALSHOW.COM.AU 3 PERTH ROYAL BREAD & PASTRY SHOW The Perth Royal Bread and Pastry Show is one of the Premium Produce competitions established

More information

CULINARY ARTS. Department 300. Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25

CULINARY ARTS. Department 300. Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25 CULINARY ARTS Department 300 Sections 100-108 Culinary Arts Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25 Entry Fee: $0.00 Co-Chair: Catherine Swafford, 415-5717 Co-Chair: Barbara Harris, 790-1305 Pre-Entry:

More information

DEPT. 015 BAKED AND CANNED GOODS OPEN CLASS

DEPT. 015 BAKED AND CANNED GOODS OPEN CLASS DEPT. 015 BAKED AND CANNED GOODS OPEN CLASS Entry fee: None unless exhibitor s total number of items from all Departments exceeds 10 (see Entry Form for fee schedule). Registration Deadline: July 15 Entries

More information

DEPARTMENT 106 THE BAKE SHOP Superintendent: Joan Magnusson Assistant Superintendents: Janet Torres

DEPARTMENT 106 THE BAKE SHOP Superintendent: Joan Magnusson Assistant Superintendents: Janet Torres DEPARTMENT 106 THE BAKE SHOP Superintendent: Joan Magnusson 970-535-9515 Assistant Superintendents: Janet Torres Show Information Location: Exhibit Building, Southwest Corner Check in Time: Wednesday,

More information

IN ADDITION TO THE RULES LISTED BELOW, PLEASE REFER TO ALL THE RULES AND REGULATIONS LISTED IN THE FRONT SECTION OF THIS BOOK.

IN ADDITION TO THE RULES LISTED BELOW, PLEASE REFER TO ALL THE RULES AND REGULATIONS LISTED IN THE FRONT SECTION OF THIS BOOK. DEPT. 125 BAKING & FOOD PRESERVATION Superintendent: Kathy Kocken OPEN DIVISION (920) 339-8557 DEPT. 225 BAKING & FOOD PRESERVATION SENIOR CITIZEN DIVISION Entries Due: Entry Arrival: Judging (Straight

More information

Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH

Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Adult Superintendent: Karim Martinez, 575-525-6649 karmarti@nmsu.edu Youth Superintendent: Sharon White, 575-642-6319;

More information

artisan bakers of fine breads to the foodservice industry

artisan bakers of fine breads to the foodservice industry artisan bakers of fine breads to the foodservice industry 011 1 Made with 100% British wheat, supporting UK farmers. 2 Brochure 2011 Mediterranean rolls selection A selection of Mediterranean flavoured

More information

Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH

Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Adult Superintendent: Brenda Biscaino, 575-639-1309 biscainob@gmail.com Youth Superintendent: Sharon White, 575-642-6319

More information

DEPARTMENT 15 SPECIAL BAKING CONTESTS

DEPARTMENT 15 SPECIAL BAKING CONTESTS DEPARTMENT 15 SPECIAL BAKING CONTESTS SECTION 2 PA PREFERRED CHOCOLATE COOKIE, BROWNIE OR BAR PA PREFERRED CHOCOLATE CAKE BLUE RIBBON APPLE PIE ANGEL FOOD CAKE, AUCTION WILL BE HELD MONDAY, AUGUST 4, AT

More information

Department 15 Home Products Continued. Blue Ribbon Apple Pie Contest

Department 15 Home Products Continued. Blue Ribbon Apple Pie Contest Blue Ribbon Apple Pie Contest Sponsored by The Adams County Fruit Growers Association 33 Musselman Avenue, Biglerville, PA 17307 717-677-7444 Note: Entrants may NOT have won 1st place in this Blue Ribbon

More information

DEPARTMENT 15 HOME AND DAIRY PRODUCTS

DEPARTMENT 15 HOME AND DAIRY PRODUCTS DEPARTMENT 15 HOME AND DAIRY PRODUCTS All products must have been made by the exhibitor. Premiums will not be paid for commercial products. Complete baked products must be brought to the fair. Three special

More information

DEPARTMENT 22: SECTION 3 SPECIAL BAKING AND COOKING CONTESTS

DEPARTMENT 22: SECTION 3 SPECIAL BAKING AND COOKING CONTESTS DEPARTMENT 22: SECTION 3 SPECIAL BAKING AND COOKING CONTESTS ANGEL FOOD CAKE CONTEST Saturday, July 29, 2017 1. Open to any individual who is a Pennsylvania resident. 2. Entrants may NOT have won 1st place

More information

Any vegetables, fruits, or canning left after Monday evening will be donated to the Food Bank

Any vegetables, fruits, or canning left after Monday evening will be donated to the Food Bank Class M-1 Canned Goods The guidelines of Homecraft Judging Standards for Ontario Fairs, Ontario Association of Agricultural Societies, shall be used as a judging standard. 4. Entry tags must be attached

More information

Department 22: Section Special Baking and Cooking Contests

Department 22: Section Special Baking and Cooking Contests 132 Pechin Road Dunbar, PA 15431 Phone: (724) 628-3360 Department 22: Section 3 2018 Special Baking and Cooking Contests Page 2: Page 3: Page 4: Page 5: Page 6: Pennsylvania's Incredible! Angel Food Cake

More information

Breads & Morning Goods

Breads & Morning Goods Breads & Breads & Mosse s are synonymous with milling in Ireland but are particularly known for their flours that make the very best Irish soda breads. Premix blends are simply recipes that we created.

More information

Department 2: BAKED PRODUCTS & CANDY

Department 2: BAKED PRODUCTS & CANDY 2015 CECIL COUNTY FAIR 29 Department 2: BAKED PRODUCTS & CANDY 1. All baked goods must be made from scratch - No Box Mixes, unless noted in class. 2. Enter exhibits on sturdy paper plates, covered. Section

More information

DEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION

DEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION DEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION Supt. Julie Busch FOOD PRESERVATION A. All exhibits will be judged face-to-face, Monday of Fair, from noon to 7 p.m. with a break at 3:30 p.m. The Youth Building

More information

Coles brand products with sustainable palm oil June 2014 BAKERY

Coles brand products with sustainable palm oil June 2014 BAKERY Coles brand products with sustainable palm oil June 2014 BAKERY CHEESE AND BACON ROLLS CHOCOLATE SCONES PASSIONFRUIT & WHITE CHOC SCONES COLES MUFFIN ENGLISH 6PK COLES LEMON LOAF CAKE COLES CUPCAKES STICKY

More information

OPEN CULINARY ART - OCA

OPEN CULINARY ART - OCA OPEN CULINARY ART - OCA Superintendent: Entry Supervisor: Entry Fees: Online Deadline: Office Deadline: Receiving: Location: Release: Credential Policy: Holley Kraydie 480-206-1862 hkraydie@gmail.com MaryEllen

More information

Certificate III in Hospitality. Patisserie THH31602

Certificate III in Hospitality. Patisserie THH31602 Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites

More information

1826 W. McDowell Road, Phoenix, AZ

1826 W. McDowell Road, Phoenix, AZ OPEN CULINARY ART - OCA Superintendent: Entry Supervisor: Entry Fees: Online Deadline: Office Deadline: Receiving: Location: Release: Credential Policy: Holley Kraydie 480-206-1862 hkraydie@gmail.com MaryEllen

More information

PYE BAKER of Norwich. Wholemeal & Wheaten. White Farmhouse. Malt House Bread. Sour Dough Breads. Flavoured Cobs RETAIL PRODUCT LIST

PYE BAKER of Norwich. Wholemeal & Wheaten. White Farmhouse. Malt House Bread. Sour Dough Breads. Flavoured Cobs RETAIL PRODUCT LIST PYE BAKER of Norwich RETAIL PRODUCT LIST Prices correct March 2017 Wholemeal & Wheaten 100% Wholemeal Bread 800g 2.80 Country Wheaten Sandwich Loaf 800g 2.50 Country Wheaten Sandwich Loaf 400g 1.65 White

More information

CLASS 11 CULINARY ARTS

CLASS 11 CULINARY ARTS CLASS 11 CULINARY ARTS Special: Most points for a new exhibitor in Class 11. To qualify for the special This your first time showing at the Wellesley Township Fall Fair Prize money for section 1-37 $5.00/$4.00/$3.00

More information

In Store Bakery NUTRITION INFORMATION

In Store Bakery NUTRITION INFORMATION In Store Bakery NUTRITION INFORMATION ISB SAVOURY SNACKING FETA, TOMATO & BASIL SQUARE 414kcal 24.9 13.5 35.1 5.1 2.8 11.4 1.90 GOATS CHEESE, PEPPERS & OLIVE SQUARE CARAMELISED BALSAMIC ONION & TOMATO

More information

DEPARTMENT 15 HOME AND DAIRY PRODUCTS

DEPARTMENT 15 HOME AND DAIRY PRODUCTS DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Patty Mills, 104 Sandrock Road, Vanderbilt, PA 15486 (724-322-1520) ENTRIES ACCEPTED: Thursday, July 24, 2014-8:00 AM to 5:00 PM RULES AND REGULATIONS:

More information

Gluten Free Cake Range Description Portions. Two layers of moist, spiced carrot sponge filled and topped with cream icing.

Gluten Free Cake Range Description Portions. Two layers of moist, spiced carrot sponge filled and topped with cream icing. s Description Portions Budget Apricot Gateaux Budget Chocolate Fudge Budget Morello Cherry Gateaux Budget Coffee & Mandarin Gateaux Chocolate Fudge West Country Dorset Apple West Country Farmhouse Fruit

More information

DEPARTMENT 15 HOME AND DAIRY PRODUCTS

DEPARTMENT 15 HOME AND DAIRY PRODUCTS DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Carrie Hawk, 135 Isabella Road, East Millsboro, PA 15433 (724-317-3462) ENTRIES ACCEPTED: Thursday, July 30, 2015-8:00 AM to 5:00 PM RULES AND REGULATIONS:

More information

DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote Co-Chairperson: Doris Jean Probst SECTION 1 BAKED PRODUCTS

DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote Co-Chairperson: Doris Jean Probst SECTION 1 BAKED PRODUCTS DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote 570-748-7238 Co-Chairperson: Doris Jean Probst 570-769-6518 1. Refer to General Rules 2. All products must have been made by the exhibitor.

More information

PERTH ROYAL CHOCOLATE AWARDS RESULTS CATALOGUE

PERTH ROYAL CHOCOLATE AWARDS RESULTS CATALOGUE PERTH ROYAL CHOCOLATE ARDS RESULTS CATALOGUE 24 AUGUST 2018 RAS.ORG.AU FOOD ARDS THE PERTH ROYAL CHOCOLATE ARDS The Perth Royal Chocolate Awards were introduced as a standalone competition in 2017 to

More information

DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920)

DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920) DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) 336-1249 JoAnn VandenAvond (920) 468-4069 Entries Due: July 15 th Arrival: Tuesday, 1:30 5:30 p.m. Judging (Face-to-face):

More information

Pies (one crust) 6010 Blueberry 6011 Cherry 6012 Nut 6013 Shoo-fly 6014 Peach 6021 Fruit (two crusts)

Pies (one crust) 6010 Blueberry 6011 Cherry 6012 Nut 6013 Shoo-fly 6014 Peach 6021 Fruit (two crusts) DEPARTMENT 15 HOME and DAIRY PRODUCTS Farms, Families, Fairs, Fun! Kristin Simmons 570-778-9026 ENTRY FEE: $1 PER ENTRY All products must have been made by exhibitor. Premiums will not be paid for commercial

More information

NEW FOOD PROJECT AREAS for 2018

NEW FOOD PROJECT AREAS for 2018 NEW FOOD PROJECT AREAS for 2018 New food project areas this year will replace Road to Good Cooking, Six Easy Bites, Tasty Tidbits, Fast Foods, You re the Chef, Foodworks, and Food Preservation. Classes

More information

DEPARTMENT: C CULINARY

DEPARTMENT: C CULINARY DEPARTMENT: C CULINARY Superintendent: Mrs. Brenda McGregor 845-754-7229 Assistant Superintendent: Jessica Moscatello Department Rules: 1.) All Entries forms must be received by 4:00 p.m. on Monday July

More information

AUTUMN/WINTER 2017 OVER 50 NEW PRODUCTS TO TEMPT YOU WITH!!! - PATISSERIE -

AUTUMN/WINTER 2017 OVER 50 NEW PRODUCTS TO TEMPT YOU WITH!!! - PATISSERIE - OVER 50 TO TEMPT YOU WITH!!! - PATISSERIE - LIMITED STOCK LIMITED STOCK 819566 MINI GLUTEN FREE SCONE SELECTION Weight: 53g Units: 40 819569 GLUTEN FREE MINI AFTERNOON TEA CAKE SELECTION Weight: 55g Units:

More information

ADULT BAKED GOODS & CONFECTIONS

ADULT BAKED GOODS & CONFECTIONS ADULT BAKED GOODS & CONFECTIONS Karen Toews (661) 718-1443, Chairperson Don t miss our Baking & Cooking Daily Challenge! Entries Close: July 7 th, 2018 5pm Entry Fee: $2.00 per entry per class Limit: Two

More information

passionate people... innovative food solutions Food Solutions

passionate people... innovative food solutions Food Solutions passionate people... innovative food solutions Food Solutions ABOUT US Passionate people... innovative food solutions Allied Mills is a joint venture uniting the global milling expertise of Cargill with

More information

Post-Secondary Division

Post-Secondary Division Bakery Formulas For the SkillsUSA CA Regional Contest Post-Secondary Division For Distribution 2018-2019 The Test Contestants will prepare a total of three products selected by the Technical Committee

More information

ARKANSAS VALLEY FAIR OPEN CLASS COMPETITION FOODS DIVISION August 14-19, 2018

ARKANSAS VALLEY FAIR OPEN CLASS COMPETITION FOODS DIVISION August 14-19, 2018 ARKANSAS VALLEY FAIR OPEN CLASS COMPETITION FOODS DIVISION August 14-19, 2018 For more information, call the Otero County Extension Office, 254-7608 or Sally Cope, 254-7483 or 254-7723 SUPERINTENDENT:

More information

CHUNKY CHICKEN & LEEK ROUND PIE SESAME SEEDS CHUNKY LAMB VINDALOO ROUND PIE TRIANGLE PASTRY SYMBOL BEEF & KIDNEY PIE OVAL PIE - BREADCRUMBS

CHUNKY CHICKEN & LEEK ROUND PIE SESAME SEEDS CHUNKY LAMB VINDALOO ROUND PIE TRIANGLE PASTRY SYMBOL BEEF & KIDNEY PIE OVAL PIE - BREADCRUMBS MEAT PIE ROUND CHUNKY BEEF BURGUNDY ROUND PIE POPPY SEEDS SNOW PIE BEEF, TOMATO, CHEESE & BACON PASTIE D SHAPE MEAT & VEGETABLE MEAT PIE SQUARE CHUNKY CHICKEN & LEEK ROUND PIE SESAME SEEDS CHEESE & VEGETABLE

More information

Hesketh Bank Village Show. Show Schedule. All Saints Church Hall, Station Road 16 th September 2017 SHOW TIMES

Hesketh Bank Village Show. Show Schedule. All Saints Church Hall, Station Road 16 th September 2017 SHOW TIMES Hesketh Bank Village Show Show Schedule All Saints Church Hall, Station Road 16 th September 2017 SHOW TIMES 8 am 10.30 am Exhibitors to stage exhibits 10.30 am Doors closed for judging 12 pm 1pm Doors

More information

Judging Foods. General Rules For Judges. Quantities for Exhibits

Judging Foods. General Rules For Judges. Quantities for Exhibits General Rules For Judges Judging Foods Test the seal of canned fruits and tomatoes by removing screw top, but do not open the jars unless the judge needs to verify a concern. For safety reasons these products

More information

Mark Your Calendars For The 2015 Fair: Friday August 29th, Saturday August 30th, and Sunday August 31st.

Mark Your Calendars For The 2015 Fair: Friday August 29th, Saturday August 30th, and Sunday August 31st. GENERAL RULES FOR CULINARY ARTS NATIONAL CONTESTS The local fair winner will be entered into the national contest for that specific contest category by submitting the recipe and a signed declaration form

More information

DEPARTMENT 20 OPEN CLASS FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) Pre-registration is mandatory: Register Here!

DEPARTMENT 20 OPEN CLASS FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) Pre-registration is mandatory: Register Here! DEPARTMENT 20 OPEN FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) 627-1222 Pre-registration is mandatory: Register Here! 1. Before entering, refer to General Information. Late entries

More information

DEPARTMENT 15 HOME AND DAIRY PRODUCTS

DEPARTMENT 15 HOME AND DAIRY PRODUCTS D E P T 15 DEPARTMENT 15 HOME AND DAIRY PRODUCTS Pre-register by August 5 Entering Saturday, August 23, 9:00 A.M. to 5:00 P.M. Maximum 25 entries per exhibitor per Department and one item per class *All

More information

CLASS 11 CULINARY ARTS

CLASS 11 CULINARY ARTS CLASS 11 CULINARY ARTS Special: Most points for a new exhibitor in Class 11. To qualify for the special This your first time showing at the Wellesley NEH fall fair Prize money for section 1-37 $5.00/$4.00/$3.00

More information

GLUTEN FREE BREAD & CAKES INSPIRATION IN EVERYDAY LIFE

GLUTEN FREE BREAD & CAKES INSPIRATION IN EVERYDAY LIFE BREAD & CAKES INSPIRATION IN EVERYDAY LIFE FREE FROM... When you have coeliac disease, food is often a question of what to avoid. This folder aims to be an inspiration for opportunities to choose rather

More information

Department K: Culinary

Department K: Culinary 2018 Saratoga County Fair July 24-29 Department K Culinary 1 Department K: Culinary Superintendent: Diane Whitten, 518-885-8995 culinary@saratogacountyfair.org Entry Fee: $1 Adults, $.50 Junior per entry,

More information

DEPARTMENT 15 HOME AND DAIRY PRODUCTS

DEPARTMENT 15 HOME AND DAIRY PRODUCTS DEPARTMENT 15 HOME AND DAIRY PRODUCTS Pre-register by August 5 Entering Saturday, August 22, 9:00 A.M. to 5:00 P.M. Maximum 25 entries per exhibitor per Department and one item per class D E P T 15 *All

More information

2018 Scotts Bluff County Fair 4-H Fair Book

2018 Scotts Bluff County Fair 4-H Fair Book Healthy Lifestyles Only one entry per class. S F Classes only are State Fair eligible. All static exhibits must have received a purple ribbon at the county fair to advance to the State Fair Foods, Nutrition

More information

2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories

2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories 2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories FOOD DIVISION (SECTIONS P & R) JUDGING CRITERIA A. All canned food entries shall be judged using the latest National Food Preservation

More information

Chapter-8 Characteristics of a Good Bread

Chapter-8 Characteristics of a Good Bread 8.0 Unit Overview & Description Overview Knowledge and skill outcomes Resource Materials Duration Learning Outcomes Assessment Plan 8.1 Introduction to Characteristics of a Good Bread 8.2 External: Volume,

More information

SECTION 11 COOKING. Chief Steward Kay Hurtz Stewards Fay Bohn, Sandra Wilson. Entry Fee $1 PRIZE MONEY 1 ST $2 : 2 ND $1

SECTION 11 COOKING. Chief Steward Kay Hurtz Stewards Fay Bohn, Sandra Wilson. Entry Fee $1 PRIZE MONEY 1 ST $2 : 2 ND $1 SECTION 11 COOKING Chief Steward Kay Hurtz 0421 101 625 Stewards Fay Bohn, Sandra Wilson Entry Fee $1 PRIZE MONEY 1 ST $2 : 2 ND $1 CONDITIONS OF ENTRY 1. Please read schedule carefully and follow accordingly

More information

Food Demonstrations, Ages 8-12

Food Demonstrations, Ages 8-12 Food Demonstrations, Ages 8-12 A. Appearance of presenter B. Confidence C. Voice quality and grammar D. Topic selection E. Introduction F. Knowledge of subject matter G. Organization H. Food safety handling

More information

DEPT FOODS CLASS A YEAST BREAD

DEPT FOODS CLASS A YEAST BREAD DEPT. 125 - FOODS Entry Day Wednesday of fair week, 1 7 p.m. Judging Day Thursday of fair, 8:00 a.m. Judging Location Household Building Additional Rules of Entry There may be only one person exhibiting

More information

Bread Range Dewis Bara

Bread Range Dewis Bara Bread Range Dewis Bara 12805 Mediterranean Loaf 2 Baked Bread Fully baked folded bread 1976 6873 Mezzaluna Folded Bread Panesco 55x100g Flat Bread Round Panesco 72x50g Individual soft round Swedish flatbread

More information

DEPARTMENT B... FOODS

DEPARTMENT B... FOODS DEPARTMENT B... FOODS RULES 1. Baked goods must be displayed on rigid disposable plates and covered with clear re-sealable plastic bag. 2. All canned products and pickles must be in clear glass regulation

More information

DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920)

DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920) DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) 336-1249 JoAnn VandenAvond (920) 468-4069 Entries Due: July 15 th Arrival: Tuesday, 1:30 5:30 p.m. Judging (Face-to-face):

More information

Port Hope Fair The above three prizes will be presented at the Port Hope & District Agricultural Society Awards Dinner

Port Hope Fair The above three prizes will be presented at the Port Hope & District Agricultural Society Awards Dinner Baking Director in Charge: Betty McIntosh, 905-342-2158; Assistant Jenny Davidson, 905-372-3607 SECTION B Baking Department Rules (No refrigeration available) Please see Exhibitors' Regulations on page

More information

ADULT CONTESTS & SPECIAL COMPETITIONS ENTRY GUIDE I Spy Summer!

ADULT CONTESTS & SPECIAL COMPETITIONS ENTRY GUIDE I Spy Summer! 1 ADULT CONTESTS & SPECIAL COMPETITIONS ENTRY GUIDE I Spy Summer! Each exhibitor will receive one 2019 Alameda County Fair admission ticket at time of entry delivery For Questions, please contact: entries@alamedacountyfair.com

More information

CULINARY SECTION 1. All entries, ribbons and judging sheets for section 1 may be picked up on Sunday, July 31 between 8 am and noon.

CULINARY SECTION 1. All entries, ribbons and judging sheets for section 1 may be picked up on Sunday, July 31 between 8 am and noon. CULINARY Dover Building Raughley Street Entrance Superintendent: Judi Leaming Honorary Superintendent: Connie Howell Assistant Superintendents: Laura Madara, Nancy Roy and Linda Walton Department Assistants:

More information

DIVISION A Grades 3-5 Food Preparation

DIVISION A Grades 3-5 Food Preparation DEPT. 125- JR. FOODS AND NUTRITION Superintendent - Ann Pauli FOOD/FOOD PRESERVATION JUDGING: Tuesday, 1:00pm - 4:30pm & 5:00pm - 7:00pm (Judges break from 4:30-5:00pm) CAKE DECORATING JUDGING: Monday,

More information

DEPARTMENT 55 - OPEN CLASS BAKED GOODS SHOW Senior Fair Committee: Barb Stewart Chairperson:

DEPARTMENT 55 - OPEN CLASS BAKED GOODS SHOW Senior Fair Committee: Barb Stewart Chairperson: DEPARTMENT 55 - OPEN CLASS BAKED GOODS SHOW Senior Fair Committee: Barb Stewart Chairperson: Pat Ledford (605-8497) Committee: Richard Barnhart, Becky Bishop, Anna Mae Brown, Kara & Mike Francis, Esther

More information

For more information please contact: Jason Miller or Sheena Gosse.

For more information please contact: Jason Miller or Sheena Gosse. Wedding Guide 2019 Congratulations! Special occasions, such as weddings, that bring loved ones together, should be unique, stress free and filled with great memories. When choosing Edelweiss Catering for

More information

2015 SPECIAL BAKING CONTESTS INFORMATION PACKET

2015 SPECIAL BAKING CONTESTS INFORMATION PACKET 2015 SPECIAL BAKING CONTESTS INFORMATION PACKET ACTION NEEDED! 1. Give this Information Packet to your Baking Contest Coordinator. 2. Return the attached Intent To Participate Form by February 15, 2015

More information

BREAKFAST & MORNING TEA Gluten Free on Request

BREAKFAST & MORNING TEA Gluten Free on Request Welcome we are delighted that you are now considering us for your catering requirements. Should you wish we can help you with your menu, sample menus are available. Please remember that the more time you

More information

LIVE SOURDOUGH DURUM WHEAT & MALT

LIVE SOURDOUGH DURUM WHEAT & MALT give life to your inspiration LIVE SOURDOUGH DURUM WHEAT & MALT TECHNICAL INFORMATION 3 Ready-to-use 3 Brings sourdough & malty notes Ready-to-use in liquid form, live sourdoughs enable bakers to save

More information

NEW BAKING PROJECTS!

NEW BAKING PROJECTS! NEW BAKING PROJECTS! COOKING 101 * County Project Only not eligible for State Fair Competition. *E401901 COOKIES (any recipe, 4 on a paper plate) *E401902 MUFFINS (any recipe, 4 on a paper plate) *E401903

More information

orders FOR CAKES, TARTS, PASTRIES AND BREADS

orders FOR CAKES, TARTS, PASTRIES AND BREADS s h a r i n g o u r l o v e a n d p a s s i o n f o r a u t h e n t i c f r e n c h f o o d orders FOR CAKES, TARTS, PASTRIES AND BREADS NOS GATEAUX ET TARTES CAKES Our selection of celebration cakes are

More information

AUTHOR: DATE: X Revision: New: SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO OUTLINE

AUTHOR: DATE: X Revision: New: SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO OUTLINE SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE PASTRY, DESSERTS AND RELATED THEORY LAB (OURSE TITLE: FDS 239 >DE NO.: SEMESTER: TWO PROGRAM: AUTHOR: DATE: CHEF TRAINING/APPRENTICE

More information

J+A s occasion cakes are a beautiful, classic and a fun take on a traditional special celebration cake with a signiture pipeing.

J+A s occasion cakes are a beautiful, classic and a fun take on a traditional special celebration cake with a signiture pipeing. CLASSIC CAKES Our old fashioned and traditional Cakes can be ordered for your office, party or celebration. Presented in a pretty J+A patterned box and colourful ribbon the treat starts when you pick up

More information

Melbourne Jam Manufacturing Company is an Australian family owned business with its roots in Australian food processing originating in 1925.

Melbourne Jam Manufacturing Company is an Australian family owned business with its roots in Australian food processing originating in 1925. Melbourne Jam Manufacturing Company is an Australian family owned business with its roots in Australian food processing originating in 1925. Our business produces The Cannery fruit and patisserie fillings

More information

Gourmet Bread Selection Packed 1 x 60 (12 x 5 flavours individual y packed)

Gourmet Bread Selection Packed 1 x 60 (12 x 5 flavours individual y packed) Bread Gourmet Bread Selection Packed 1 x 60 (12 x 5 flavours individually packed) The selection features 5 different innovative flavours! Mediterranean Dinner Roll Contains sun dried tomatoes, red pepper

More information

DIVISION 41 COMMUNITY ARTS CULINARY ARTS

DIVISION 41 COMMUNITY ARTS CULINARY ARTS DIVISION 41 COMMUNITY ARTS CULINARY ARTS Co-Superintendents: Dru Allen (734-635-0878) & Cheryl Toms (734-635-1828) 1. All entries must be on a disposable plate and in a zip type bag. No package mixes unless

More information

SWEET DELICACIES Superintendent: Rita Jones Refer to Home Arts General Rules

SWEET DELICACIES Superintendent: Rita Jones Refer to Home Arts General Rules SWEET DELICACIES Superintendent: Rita Jones 575-760-0879 Refer to Home Arts General Rules ADULT FANCY CAKE A Fancy Cake is not a decorated cake as in piped icing decorations, etc. A Fancy Cake is a special

More information

COOKERY. JUNIOR COOKERY 1 st - $2.00; 2 nd - $1.00 (unless otherwise stated)

COOKERY. JUNIOR COOKERY 1 st - $2.00; 2 nd - $1.00 (unless otherwise stated) COOKERY 2017 Sponsored by: Bodalla Bakery, Moruya Furniture & Bedding, New Bay Mowers, Moruya Jeweller, Paul Kearey Accountant, The Merchant of Mogo, Bodalla Lavender Shop, Annas Cut Above, Elite Hair

More information

JEAN PIERRE SANCHO ~ OVER 100 YEARS OF EXCELLENCE ~

JEAN PIERRE SANCHO ~ OVER 100 YEARS OF EXCELLENCE ~ MENU The history of SANCHO is the story of one family s love of good food and passionate commitment to the best traditional baking methods over more than 100 years. In 1904, Albin Sancho opened the first

More information

Post-Secondary Division

Post-Secondary Division Bakery Formulas For the SkillsUSA CA State Contest Post-Secondary Division For Distribution 2019 The Contest will consist of two timed baking components. Contestants will prepare a TOTAL OF SIX products

More information

UV31191 Produce fermented dough and batter products

UV31191 Produce fermented dough and batter products Produce fermented dough and batter products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products

More information

Cooking and baking overview

Cooking and baking overview Cooking and baking overview This overview is intended to help you find the right baking and cooking settings for your dishes when using Auto Cooking. Touch the sensor fields to select a cooking category.

More information

HAND BOOK OF MODERN BAKERY PRODUCTS

HAND BOOK OF MODERN BAKERY PRODUCTS HAND BOOK OF MODERN BAKERY PRODUCTS Click to enlarge The book covers Baking, Ingredients Leavening Agents and Ovens, Biscuits, Breads and Rolls, Cakes, Cookies and Pastries, Raw Material, Processing, Bread

More information

Honiley & District Flower, Fruit & Vegetable Autumn Show 2017

Honiley & District Flower, Fruit & Vegetable Autumn Show 2017 Honiley & District Flower, Fruit & Vegetable Autumn Show 2017 Wren Hall, Wroxall Saturday 9 th September 2017 Artwork by Susan Gibson Wren Hall, School Lane, Wroxall, CV35 7ND www.wrenhall.org Honiley

More information

Celebrating the Source

Celebrating the Source Celebrating the Source OUR BREADS ARE BAKED FRESH DAILY WITH SKILL AND LOVE, USING GRAIN GROWN SPECIFICALLY FOR US THEY ARE A TRUE CELEBRATION OF THE SOURCE. We work with farmers in the Southern Flinders

More information

Jeremy. Hard to find, worth the effort

Jeremy. Hard to find, worth the effort Hard to find, worth the effort Nestled behind an industrial estate, tucked away from all but the devout sweet tooth, you ll find Homebush s. The maker of original French recipes tried and tested with only

More information

Traditional & European Desserts

Traditional & European Desserts Traditional & European Desserts New York Cheesecake A gourmet choice. The taste and texture are creamy, rich, smooth and unforgettable. Richly balanced to perfection. Colossal Cheesecake Same great rich

More information

FOODS - BAKED & PRESERVED

FOODS - BAKED & PRESERVED MARION COUNTY FAIR 2015 Theme- Marion County Fair- Social, Local, Fun! FOODS - BAKED & PRESERVED Pre- Registration Available On-site Registration When: July 8, 3-7 PM Entry Pick Up: Sunday, 6-7 PM Where:

More information

CHINCHILLA SHOW SOCIETY. Section 9 - COOKERY

CHINCHILLA SHOW SOCIETY. Section 9 - COOKERY Section 9 - COOKERY Chief Steward: Mrs Linda Elder (4662 8504) Assistant Stewards: Mesdames Julie Jones, Pam Bender, Chris Davis PRIZE MONEY: Trophy or if not stated 1 st $5.00; 2 nd $3.00 ENTRY FEE: Open

More information

BAKED FOODS ONLINE REGISTRATION AND ENTRY INSTRUCTIONS IMPORTANT DATES ENTRY AND RELEASE SCHEDULE ONLINE ENTRY OPENS MAY 15, 2018

BAKED FOODS ONLINE REGISTRATION AND ENTRY INSTRUCTIONS IMPORTANT DATES ENTRY AND RELEASE SCHEDULE ONLINE ENTRY OPENS MAY 15, 2018 BAKED FOODS IMPORTANT DATES ENTRY AND RELEASE SCHEDULE Baked Foods Online Entry Deadline: 6 pm, Tuesday, August 21 Deliver Baked Food Entries: Wednesday, August 22, Noon to 7 pm Enter through Red Gate

More information

Baking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M.

Baking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M. Baking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M. 1. All entries must be entirely the work of the person

More information

OPEN CLASS EXHIBITS RULES AND REGULATIONS

OPEN CLASS EXHIBITS RULES AND REGULATIONS OPEN CLASS EXHIBITS RULES AND REGULATIONS SUPERINTENDENTS: AMANDA HARDY & KATHY JOHNSTON CANNING - PREMIUM OFFERED: $528.00 1. Open to any exhibitor. 2. Exhibits will be accepted on TUESDAY, JULY 17, 2018

More information

HOME ARTS ADULT BAKED FOODS

HOME ARTS ADULT BAKED FOODS HOME ARTS ADULT BAKED FOODS Entries due online by Sunday, July 29, 2018 Entries received at Belotti Hall on days designated below. Exhibitors admitted at Main Gate with Baked Goods for second show. Entry

More information

1/ YOUR HOME BAKERY

1/ YOUR HOME BAKERY 1/ YOUR HOME BAKERY --------------------------------------------- PAGE 2==== A FEW IMPORTANT TIPS. PAGE 3-4 == CRUSTY LOAVES, LARGE AND SMALL CRUSTY BAPS. PAGE 5 ==== PAGE 6 ==== PAGE 7-8== PAGE 9====

More information

Pubs & Restaurants Danish Pastries Viennoiserie Savouries Fast Food Bread French Bread Ciabatta Rolls

Pubs & Restaurants Danish Pastries Viennoiserie Savouries Fast Food Bread French Bread Ciabatta Rolls Pubs & Restaurants Pubs & Restaurants Danish Pastries Signature Danish Selection Code: 881476 A selection of three, dessert-inspired, melt-in-themouth Danish pastries in Strawberry Cheesecake, Toffee Apple

More information

Baking, Candies & Canning

Baking, Candies & Canning Baking, Candies & Canning Susan Cook Supervisor Awards Grand Champion Bread Trophy & Rosette $10 Reserve Champion Bread Rosette $5 Grand Champion Cake, Cookie, Cupcake, Doughnut Trophy & Rosette $10 Reserve

More information

Bakery Formulas. For the SkillsUSA CA Regional Commercial Baking Contest. Secondary Division. For Distribution

Bakery Formulas. For the SkillsUSA CA Regional Commercial Baking Contest. Secondary Division. For Distribution Bakery Formulas For the SkillsUSA CA Regional Contest Secondary Division For Distribution 2018-2019 The Test Contestants will prepare a total of three products selected by the Technical Committee from

More information

COURSE FOD 2040: CAKE & PASTRY

COURSE FOD 2040: CAKE & PASTRY Name: Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 2040: CAKE & PASTRY Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products. Outcomes:

More information

Georgia Living Program 1 CULINARY ALL DIVISIONS OF THE CULINARY DEPARTMENT WILL BE IN THE MILLER-MURPHY-HOWARD BUILDING.

Georgia Living Program 1 CULINARY ALL DIVISIONS OF THE CULINARY DEPARTMENT WILL BE IN THE MILLER-MURPHY-HOWARD BUILDING. Georgia Living Program 1 CULINARY ALL DIVISIONS OF THE CULINARY DEPARTMENT WILL BE IN THE MILLER-MURPHY-HOWARD BUILDING. Mail entry forms to arrive by September 19 for early registration for baking. ALL

More information

SQUARES, COOKIES, CAKES AND MUFFINS. PRIZES First $4.50, Second $3.50, Third $2.50

SQUARES, COOKIES, CAKES AND MUFFINS. PRIZES First $4.50, Second $3.50, Third $2.50 Class 21 Committee Jean Campbell RULES AND REGULATIONS 1. Each Exhibitor to show no more than one entry in each section. 2. All canned fruit to be shown in pint sealers, or 500 ml. preserving jars, seal

More information