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 entering the exhibit. 2. The contests are divided into four divisions: senior division (grades 9-12), intermediate division (grades 6-8), junior (grades 3-5) and peewee division (grades Pre K through 2nd). Peewee, junior, intermediate division participants must be of Starr County 4-H clubs or Jr. FCCLA. Senior division participants should be under the direction of Starr County 4-H Club leaders, FCCLA, or FACS teachers. 3. Only club leaders and teachers will submit recipes on January 16, 2018. Recipe validation entries and fees are due on registration date. NO late entry/entries or unregistered items will be allowed. Recipe validation will begin on January 16, 2018. Final submissions of any corrected recipes are due via e-mail to Baking Chairperson by January 30, 2017 by 4:00 P.M. 4. Entries are limited to a maximum of two per student in separate categories including baking/decorating. The fee is $10.00 per entry. 5. At check-in of entries, no registered entries will be accepted after the designated hours (9:00 A.M.-2:00 P.M.) unless an exhibitor was already waiting in line and was not able to be attended to.***on a rotating basis, clubs and schools will bring their entries in at a specific allocated time. (Please see attachment.) 6. All entries must have a label attached with the name of the person entering, their school or club, and the category and division and must be taped underneath the tray. 7. EACH LEADER MUST SUBMIT RECIPES AND FORMS IN A BINDER BY CATEGORY USING DIVIDERS. 8. All students must follow a standard recipe format: title, ingredients, directions, temperature, yield, and cake pan size. 9. Judging will be done by a panel of judges who will award a blue, red, white, or participation ribbon to each entry. They will also select the class champion and runner-up winners from each category and will choose the Grand Champion and Reserve Champion (senior, intermediate, junior, and peewee) of the Baking & Decorated Baking Divisions. Once the Grand Champion is chosen from the Class champion, the Reserve Champion will be selected from the remaining class champions, as well as the runner-up in the category in which the Grand Champion was entered. Runner-up from the category will be moved up to top winner. All judges may deliberate on the selections of the Grand Champions and Reserve Champions. 10. Only judges and chairperson will be allowed in the judging room. Committee members must be available for questioning and clarifications during judging. p. 1 of 4 Baking and Decorated Baking Division 2018
11. All Baking & Decorated Baking items will be on display as space allows, and no exhibit may be removed before 8:00 P.M. on Friday without notifying the Baking & Decorated Baking Committee Chairperson. Entries not picked up by 9:00 P.M. on Friday will become property of the Starr County Fair Association. 12. Senior and Intermediate Grand and Reserve Champion winners of both Baking and Decorated Baking Divisions will be required to be present for the Parade of Champions ceremony and for the auction on Saturday. Class champions (not runners-up) from each Baking (not Decorated Baking) category of the junior, intermediate, and senior divisions will be present for the auction only. Class champions from Decorated Baking do not auction. Peewee Grand and Reserve Champion winners will be present for the Parade of Champions only and will not sell at auction. 13. The Baking & Decorated Baking Committee will use all diligence and every reasonable precaution to ensure the safety of all the items after their arrival and during the exhibition, but in no case will they be responsible for any loss or damage that may occur or for articles not removed by Friday. 14. Entries not being sold at fair auction may be sold. Students who do not want to sell their items must notify the baking chairperson at check-in. Minimum Prices for businesses & buyers: Runner-Up $75.00 1 st Place Ribbon $40.00 2 nd Place Ribbon $30.00 3 rd Place Ribbon $20.00 15. ALL JUDGES DECISIONS ARE FINAL, AS ARE THOSE OF THE DIVISION CHAIR. Any complaints must be officially filed with the Starr County Fair Association Board of Directors as prescribed in their guidelines. p. 2 of 4 Baking and Decorated Baking Division 2018
Baking Division Rules 2018 (In addition to the general rules on pp.1 & 2) 1. Baking entries will be divided into seven (7) categories. There will be a junior, intermediate, and senior division for each of the categories, 1-6, with class champions and runners-up to be named in both divisions. Peewees are allowed to enter ONLY in category 7. Peewees may now submit brownies and cookies. Each entry must fit into one of the following categories in order to be accepted: Category 1 Cookies, bars (including brownies: Cookie is a small, flat baked cake which is either crispy or soft, but firm. The batter for a cookie is thicker.) Category 2 Cakes, white or yellow, including cake rolls: A cake must be baked, primarily made of flour, have a leavening agent.) NO chocolate frosting, chocolate candy, chocolate ingredients, including white chocolate, etc. Category 3 Cakes, chocolate (A cake must be baked, primarily made of flour, have a leavening agent.) Category 4 Pies, tassies, empanadas (Pies are served straight from the dish in which they are baked. It is made of fruit, fruit mixture or nuts.) Category 5 Candy (no candy melts, discs, or candy bars allowed) (Candy does not have to be baked.) Category 6 Breads (not cake rolls) (no frosted items; glaze is allowed) (Breads are baked. They are primarily made of flour and are dense, heavy, and have less sugar or source of sweetness. It does not have icing or frosting. It can have a glaze, more open texture-loaf shape.) Category 7 Peewee division entrants may bake only brownies and cookies 2. NO packaged mixes of any type, including frostings, are allowed for any entries. 3. Containers must be plastic with a plain, clear dome and black tray/plate Display space is limited; use the minimum size container for each entry. Maximum size allowed is 12 x 16. Cake boards must be covered in plain, silver foil and topped with a white doily. Decorations on containers are not allowed. This includes no cupcake liners for candy. No glass containers for any entry including pies. Candy may be sealed in a vacuum sealed bag inside the dome. If using twist ties, they must be white or silver. (NO EXCEPTION) 4. A pre-cut serving/sample of the actual entry from the same batch of the entry must be provided and placed in a small, clear container on top of the dome prior to entry. A white doily must be included in the same container. All items entered will be tasted. 5. Same recipe that were approved by committee must be typed and fit on a 4 X 6 white card (no other color may be used). If you have multiple cards, staple them together. The last card must be taped on the outside of container. (not on top or bottom of container) Recipe must be legible and in English. Absolutely NO entry will be accepted without the recipe. 6. No cheesecakes, tarts, flan cakes, fresh fruit, or frozen/refrigerated desserts will be accepted. No refrigeration is available to ensure their freshness. Cream cheese frosting is allowed. P.3 of 4 Baking and Decorated Baking Division 2018
7. For all categories that are not a cake or a loaf bread a minimum of twenty-four (24) pieces is required including the three pieces as samples. 8. For Category 6: If bread is baked in mini loaves, a minimum of six, which includes samples, will be required. A complete batch of the recipe must be used. 9. All baked entries must be made from scratch. 10. ALL JUDGES DECISIONS ARE FINAL, AS ARE THOSE OF THE DIVISION CHAIR. Any complaints must be officially filed with the Starr County Fair Association Board of Directors as prescribed in their guidelines. p. 3 of 4 Baking and Decorated Baking Division 2018
Decorated Baking Division Rules 2018 (In addition to the general rules on pp.1& 2) 1. Decorated Baking entries will be divided into three (3) categories. There will be a junior, intermediate, and senior division for each of the categories, 1-3, with class champions and runners-up to be named in all categories of these divisions. Each entry must fit into one of the following categories in order to be accepted: Category 1 Fondant-ONLY-Including decorations Category 2 Butter cream-only-including decorations Category 3 Open-Everything must be edible. 2. All decorated entries must be edible. Decorations must be edible. Inedible hidden pillars, plates, and wire/toothpicks are allowed for structure purposes. 3. Bases for decorated cakes must be silver. Decorated baking entries must be exhibited on or in non-returnable containers. No plastic wrap will be allowed. Decorative containers are not allowed. No exceptions. 4. All entries must have a label attached with the name of the person entering, their school or club, and the category and division and must be taped underneath the base. 5. No recipe is required for decorated cakes, but it must be a cake that is decorated. Entries will be checked for composition. Senior, Intermediate, and Junior Grand and Reserve Champion winners of both Baking and Decorated Baking Divisions will be required to be present for the Parade of Champions ceremony and for the auction on Saturday. Class champions (not runners-up) from each Baking (not Decorated Baking) category of the junior, intermediate, and senior divisions will be present for the auction only. Top Winners from Decorated Baking do not auction. A rosette in each age division will be awarded to the entry best representing the 2018 theme of the Starr County Fair. 7. ALL JUDGES DECISIONS ARE FINAL, AS ARE THOSE OF THE DIVISION CHAIR. Any complaints must be officially filed with the Starr County Fair Association Board of Directors as prescribed in their guidelines. p. 4 of 4 Baking & Decorated Baking Division 2018
Time Schedules for Bringing in Entries February 28, 2018 Time School & Organizations 8:20 A.M. 10:00 All Rio Grande City 4H Clubs 8:20 A.M.-8:40 A.M. Vaquero 4-H 8:40 A.M.-9:00 A.M. Starr 4H 9:00 A.M.-9:20 A.M. Rattler 4H 9:20 A.M.-9:40 A.M. Los Ranchitos 4H 9:40 A.M.-10:00 A.M. Lucky Starr 4H 10:00 A.M.-11:00 A.M. All of La Grulla (H.S. and M.S.) 11:00 A.M.-12:00 P.M. All of San Isidro (H.S., M.S., & 4H Clubs) 12:00 P.M.-1:00 P.M. Rio Grande City High School (Only) 1:00 P.M.-2:00 P.M. All Roma Baking & Decorated Baking Division 2018 DECORATED BAKING DIVISION JUDGING SHEET
Category 1 Fondant-ONLY-Including decorations Category 2 Buttercream-ONLY-Including decorations Category 3 Open-Everything must be edible Assigned point in each category: 5=Excellent 4=Very good 3=Good 2=Fair 1=Unacceptable Skills being judged: Cake or cake form-uniform shape and thickness Frosting-applied evenly and neatly Decorations-shows appropriate skill for age Design-suitable for shape Colors compatible-go well together Spacing-appropriate and/or even Skills mastered Blue Ribbon 40-35 points Red Ribbon 34-20 points White Ribbon 19-10 points Participation 9-0 points Baking & Decorated Baking Division 2018
BAKING DIVISION JUDGING SHEET Skills judged and points assigned for each category: General appearance Texture Flavor Skills mastered 1-10 points 1-10 points 1-10 points 1-10 points Blue Ribbon Red Ribbon White Ribbon Participation 40-30 points 29-20 points 19-10 points 9-0 points