CULINARY Dover Building Raughley Street Entrance Superintendent: Judi Leaming Honorary Superintendent: Connie Howell Assistant Superintendents: Laura Madara, Nancy Roy and Linda Walton Department Assistants: Dawn Cox, Connie Harrington, Mary Jackson, Laura Nailor, George Pyott, Mary Pyott & Spicer Leaming (E-MAIL CONTACT INFORMATION: leamingjudi@gmail.com) Entries can only be made via the Delaware State Fair s website (www.delawarestatefair.com ) beginning at 9:00 A.M. April 1 st, 2016 through 11:59 P.M. on June 1, 2016. In order for the Fair to better prepare for all exhibits, we respectfully ask that you only enter those classes which you will be able to complete and show at this year s Fair. Exhibits will be accepted only between 3:00 P.M. and 8:00 P.M. on Monday, July 18 th, 2016. All exhibits are entered at the owner s risk. Care will be taken to protect the exhibits from injury but the Delaware State Fair will not in any way hold themselves responsible for accidents, loss and/or damage by water, fire, theft or otherwise, whatever may be the cause or extent of the damage or loss sustained. Exhibits, contests and competitions may be entered ONLY by non-professionals. Any person who works in the field of culinary arts and who generates 51% or more of their annual income through this is considered to be a professional and is not eligible to exhibit. SECTION 1 Judging will begin promptly at 8:30 A.M. on Wednesday, July 20 st. All entries, ribbons and judging sheets for section 1 may be picked up on Sunday, July 31 between 8 am and noon. All entries in this section must comply with the recommendations of the national center for home food preservation available at this link: www.nchfp.uga.edu/publications/usda/ Entries must be in standard canning jars and they must be labeled on the side with the following information: 1) Product Name, 2) Date Canned, 3) Processing Method. Vegetables (except tomato products and pickles) must be processed using a pressure canner. Fruits, including tomatoes, jellies, jams, preserves, marmalades, butters and pickles may be processed in a boiling water bath. NEW FOR 2016: Canning information labels must be attached to the jars before they are presented for check-in. Jar lids and rings must be new and free of rust! (Rings are required!) Paraffin wax is NOT acceptable as a sealer. JUDGING GUIDELINES: 60% product (including taste and texture), 20% pack and 20% container. Jars will be opened for tasting! 1
CANNED FRUITS AND VEGETABLES $7.25 $4.50 $3.00 1. Jar of applesauce 2. Jar of peaches, whole or half 3. Jar of pears, whole or half 4. Jar of fruit not listed (must be identified on label) 5. Jar of fruit pie filling (must be identified on label with contents listed) 6. Jar of beets, sliced (must be pressure canned) 7. Jar of carrots, sliced (must be pressure canned) 8. Jar of corn, cut off the cob (must be pressure canned) 9. Jar of green or yellow string beans, whole or cut (must be pressure canned) 10. Jar of tomatoes, crushed 11. Jar of tomatoes, whole 12. Jar of vegetables, not listed (must be pressure canned and contents must be listed on label) 13. Judge s Award: A Rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the Canned Items category. JELLIES, JAMS, PRESERVES, BUTTERS, MARMALADES AND SYRUPS JELLY is made from fruit juice and contains no visible pieces of fruit. The color is bright, sparkling and natural with a fresh fruit flavor and a tender texture. When spooned from the jar, it is firm enough to hold its shape but quivers and is easily cut or broken leaving clean, clear, sharp cleavage. JAMS are usually made of one or more fruits crushed or jammed together into a mass of an even soft consistency thick enough to spread easily or be divided into portions. Juices are not separated from fruits and are of a jelly like consistency. PRESERVES are made usually of one fruit, but more than one may be used. The fruit, whole or in large pieces, is cooked in a syrup until clear and transparent, tender, firm, crisp, and well plumped. The shape of fruit is retained. Juice is of a thick, syrupy consistency completely surrounding the fruit. BUTTERS are a smooth, even, finely grained mixture of medium soft consistency without seeds or small pieces of fruit and with no evidence of juice as a separated liquid. MARMALADES are soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. 14. Jar of blackberry jelly 15. Jar of grape jelly 16. Jar of mint jelly 17. Jar of pepper jelly 18. Jar of raspberry jelly 19. Jar of strawberry jelly 20. Jar of jelly, not listed (must be identified on label) 21. Jar of sugar-free jelly 22. Jar of blackberry jam 23. Jar of blueberry jam 24. Jar of cherry jam 25. Jar of grape jam 26. Jar of mulberry jam 27. Jar of peach jam 2
28. Jar of plum jam 29. Jar of raspberry jam 30. Jar of strawberry jam 31. Jar of jam, not listed (must be identified on label) 32. Jar of jam made with two or more fruits (must be identified on label) 33. Jar of peach preserves 34. Jar of strawberry preserves 35. Jar of preserves, not listed (must be identified on label) 36. Jar of apple butter 37. Jar of lemon butter 38. Jar of peach butter 39. Jar of fruit butter, not listed (must be identified on label) 40. Jar of marmalade (must be identified on label) 41. Jar of fruit syrup (must be identified on label) FREEZER JAMS Jams MUST be packed in freezer-safe containers in accordance with the directions issued at http://www.uga.edu/nchfp/ and labeled with product name, date frozen and ingredients in the jam. 42. Container of strawberry jam 43. Container of any other fruit jam 44. Container of combination of two or more fruits in the jam. 45. Judge s Award: A Rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the Jellies, Jams, Preserves, Butters, Marmalades and Syrups category. PICKLES, RELISHES & SAUCES 46. Jar of pickled beets, sliced 47. Jar of pickled peppers 48. Jar of pickled vegetables, not listed (this could include Dilly Beans!) 49. Jar of bread and butter pickles 50. Jar of dill pickles 51. Jar of mustard pickles 52. Jar of sweet pickles 53. Jar of tomato pickles, whole or sliced 54. Jar of watermelon pickles 55. Jar of pickles, not listed (must be identified on label) 56. Jar of cranberry relish 57. Jar of onion relish 58. Jar of pepper relish, green 59. Jar of pepper relish, red and green 60. Jar of zucchini relish 61. Jar of relish, not listed (must be identified on label) 62. Jar of spiced cantaloupe 63. Jar of BBQ sauce 64. Jar of chili sauce 65. Jar of meatless pizza sauce 66. Jar of meatless spaghetti sauce 67. Jar of tomato juice 68. Jar of tomato sauce 69. Jar of fruit salsa (ingredients must be identified on label) 3
70. Jar of mild salsa 71. Judge s Award: A Rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the PICKLES, RELISHES AND SAUCES category. GIFT CONTAINERS OR BASKETS Award Each: 1 st 2 nd 3 rd $15.00 $8.00 $6.00 (READ CAREFULLY themes and requirements have changed!) Exhibits shall consist of items as listed in each class and arranged in gift container incorporating the theme as listed per class. 72. Brunch Basket (any combination of 4 dry (*) mixes or properly canned and labeled products) appropriate for the theme 73. Children s Picnic Basket (any combination of 4 dry (*) mixes or properly canned and labeled products) appropriate for the theme 74. Christmas Cookie Exchange Basket (3 each of 4 different types of prepared holiday cookies). Cookies should be labeled as to type. 75. Drop by for tea Basket. (3 each of any 4 different kinds of prepared mini-muffins or tea-appropriate cookies) 76. Get Well Basket (any combination of 4 dry (*) mixes or properly canned and labeled products) appropriate for the theme 77. Hostess Gift Basket (any combination of 4 dry (*) mixes or properly canned and labeled products appropriate for the theme 78. Tail Gating Basket (any combination of 4 dry (*) mixes or properly canned and labeled products) appropriate for the theme 79. Wedding Shower Container (any combination of 4 dry (*) mixes or properly canned and labeled products) appropriate for the theme 80. Welcome, New Neighbor (any combination of 4 dry (*) mixes or properly canned and labeled products) appropriate for the theme (*) Dry mixes must be accompanied by a contents list and a tag giving complete instructions and use-by date. Canned goods must be properly labeled according to USDA standards. Mixes or canned products MAY be opened to insure that they contain the product as labeled. 81. Judge s Award: A Rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the GIFT CONTAINER/BASKET category. 4
SECTION 2 Judging for this section will begin promptly at 8:30 AM, Tuesday, July 19 th. Items having NO competition will be awarded premiums only if they are worthy in the opinion of the judges. NEW FOR 2016: Judging Guidelines are 30% appearance, 30% texture and 40% flavor (except for Special Cakes). NEW FOR 2016: Biscuits, coffee cake, doughnuts, muffins, scones, rolls, all candy, all cookies MUST be on disposable paper plates and placed in ZIP LOCK bags (NOTE: zip-lock bags do NOT have to be sealed if baked goods are still hot! ) Breads, cakes and pies including iced cakes, should be covered with plastic wrap. Toothpicks may be used to prevent plastic wrap from adhering to iced cakes. ANY ITEMS THAT NEED REFRIGERATION SHOULD BE SO MARKED! All entries UNLESS OTHERWISE SPECIFIED must be from scratch recipes using a mix as a PRIMARY INGREDIENT ARE NOT ACCEPTABLE. Winners WILL BE EXPECTED TO SUPPLY WRITTEN RECIPES to the Culinary Department IF RECIPES ARE REQUESTED and these recipes become the property of the Delaware State Fair. Entries in Section 2 except Decorated Cakes and Entries Judged to be Best of Class may be picked up on Tuesday, July 19 th between 5 pm and 7 pm. Entries NOT picked up become the property of the Delaware State Fair. Decorated cakes, ribbons and judging sheets must be picked up on Sunday, July 31 between 8 am and noon. BAKED DOUGHNUTS, BISCUITS, COFFEE CAKE, MUFFINS, QUICK BREAD, SCONES 82. Baked doughnuts, four (4) 83. Biscuits, four (4) 84. Coffee cake 85. Blueberry muffins, four (4) 86. Cornmeal muffins, four (4) 87. Fruit (other than blueberry) muffins, four (4) 88. Plain muffins, four (4) 89. Muffins, bran, four (4) 90. Banana bread, large loaf 91. Cranberry bread, large loaf 92. Pumpkin bread, large loaf 93. Zucchini bread, large loaf 94. Scones, plain, four (4) 95. Scones, flavored, four (4) 96. Judge s Award: A rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the Baked Doughnuts, Biscuits, Coffe Cake, Muffins, Quick Bread or Scones Category. YEAST BREADS OR ROLLS ARTISAN OR BREAD MACHINE $ 7.00 $5.00 $3.00 97. Cinnamon bread, loaf 98. French bread, loaf 99. Fruit bread, loaf 100. Herb bread, loaf 101. Raisin bread, loaf 5
102. Wheat bread, loaf 103. White bread, loaf 104. Other bread not listed any shape 105. Cloverleaf rolls, four (4) 106. Fancy sweet rolls, cinnamon or sticky (at least four {4}) 107. Any other yeast rolls, four (4) 108. Judge s Award: A rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the Yeast Bread or Rolls Category. CAKES and CHEESECAKES $ 11.00 $7.00 $5.00 109. Banana Cake, two-layer, iced 110. Carrot Cake, two-layer, iced 111. Chocolate or devil s food cake, iced 112. Coconut cake, two-layer, iced 113. Yellow cake, two-layer iced 114. Cheesecake, plain 115. Cheesecake, flavored 116. Pineapple upside down cake 117. Angel food cake, tube 118. Applesauce cake, loaf or tube 119. Pound cake, loaf or tube 120. Judge s Award: A rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the Cakes and Cheesecakes Category. DECORATED (SPECIAL) CAKES AWARDS (per Class) : 1 st = $ 20.00; 2 nd = $ 15.00; 3 rd = $ 10.00 BEST OF SHOW DECORATED CAKE = $ 25.00 All entries in this category are judged on both decorations and flavor. No perishable decorations may be used. Cakes, decorations and icing must be edible and will be taste-tested. Base of cakes may not exceed 9-inches by 12-inches but there are no height restrictions. All cakes must remain on display until they may be picked up on Sunday, July 31 between 8 am and 12 noon. PLEASE NOTE: Any person who works in the field of culinary arts and who generates 51% or more of their annual income through this is considered to be a professional and is not eligible to exhibit. JUNIORS (age 10-18) 121. Decorated birthday cake 122. Decorated Delaware State Fair themed cake 123. Decorated novelty cake (object or character) SENIORS (age 19 & up); JUNIORS may also enter in these Classes IF the same Class is not available for Juniors) 124. Decorated baby shower cake 125. Decorated birthday cake 126. Decorated bridal shower cake 127. Novelty cake (object or character) 128. Decorated Delaware State Fair themed cake 6
IF The Wilton Company awards prizes in the Decorated Cakes Classes for the Best Bag and Tip Decorating, such awards will be offered to the First Place winners. CANDY FOR ENTRY: Candy MUST be placed on a paper plate and enclosed in a plastic bag! 129. Plate of caramels, eight (8) 130. Plate of chocolate fudge, eight (8) 131. Plate of chocolate peanut butter fudge, eight (8) 132. Plate of peanut butter fudge, eight (8) 133. Plate of chocolate nut and/or coconut or fruit clusters, eight (8) 134. Plate of dipped candy, eight (8) 135. Plate of hard (sea-glass type) candy, eight (8) 136. Plate of marshmallows, eight (8) 137. Plate of mints, eight (8) 138. Plate of molded candy, eight (8) 139. Plate of nut brittle, eight (8) 140. Plate of truffles, eight (8) 141. Plate of candy not listed, eight (8) 142. Plate of sugar-free candy, eight (8) 143. Judge s Award: A rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the CANDY Category. COOKIES FOR ENTRY: Cookies MUST be placed on a paper plate and enclosed in a plastic bag! 144. Biscotti, any flavor, six (6) 145. Fudge brownies, six (6) 146. Butterscotch brownies (also called blondies), six (6) 147. Chocolate cookies, six (6) 148. Chocolate chip cookies, six (6) 149. Coconut macaroons, six (6) 150. French macaroons, six (6) 151. Gingersnap cookies, six (6) 152. Mexican wedding cakes, six (6) 153. Molasses cookies, six (6) 154. No-bake cookies, six (6) 155. Oatmeal cookies, six (6) 156. Peanut butter cookies, six (6) 157. Rolled, cut-out sugar cookies, six (6) 158. Shortbread cookies, six (6) 159. Snickerdoodles, six (6) 160. Spritz cookies, six (6) 161. Sugar cookies, crisp, six (6) 162. Sugar cookies, soft, six (6) 163. Whoopie pies, six (6) 164. Cookies not listed, six (6) 7
165. Any type of cookie using honey as a main ingredient, six (6) - NEW FOR 2016: Recipe must accompany entry and use at least ½ cup of honey 166. Judge s Award: A rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the COOKIES Category. PIES Pies should be baked in disposable pans as pie plates ARE NOT RETURNABLE! $11.00 $7.00 $5.00 167. Apple pie 168. Blueberry pie 169. Cherry pie 170. Lemon pie (any type) 171. Peach pie 172. Pecan pie 173. Savory pie (quiche) 174. Pie not listed 175. Baked 8- or 9-inch pie crust 176. Judge s Award: A rosette & $15.00 will be awarded to the exhibitor who has the most outstanding entry in the PIES Category. 177. GOVERNOR S DAY AWARD A Rosette and $30.00 will be presented on Governor s Day to the exhibitor entering the MOST UNUSUAL OR INTERESTING ITEM as chosen by the Superintendent, Assistant Superintendents and Culinary Department Assistants (recipe and if possible a prepared entry MUST be available at the time of the award) 178. BEST OF SHOW A Rosette and $30.00 award will be presented to the MOST OUTSTANDING ENTRY as chosen by the Culinary Judges (Recipe MUST be available at the time of the award) (Special Class Cakes are excluded from receiving this award) 8