DEPARTMENT 206

YOUTH BAKING & CANNING

(Beam Building)

 

Superintendent: Betty Burke (540) 248-2316

Baked Goods and Candies: Patti Campbell (540) 248-2395

Canned Foods: Patti Campbell  (540) 248-2395

Entries must be made by filling out the General Entry Form in this catalog and postmarked by July 22, 2017   Please include all items you may want to enter on your entry form.  On entry day items can be deleted from the entry form but NO ITEMS WILL BE ADDED OR SUBSTITUTED AFTER July 22, 2017

2017 Youth Baking & Canning Department Schedule

Tues., Aug. 1…………Entries will be received: 8:00am – 11:00am (Beam Bldg)

Tues., Aug. 1…………Exhibits closed for judging until 5:00pm

Sat., Aug. 5……………Exhibits released 8pm—9pm

Sun., Aug. 6…………..Exhibits released 9:00am – 12:00pm

No passes will be given out to exhibitors in this department but

exhibitors will be admitted free to place their entries.

RULES and REGULATIONS

  1. This Division will be divided into the following age categories; Junior: 5—8

Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2017

  1. No exhibitors will be allowed to exhibit more than one product in any one class. No shared recipes per entry.

3  Product must be homemade and the handiwork of the exhibitor.  No unfinished work will be accepted.

  1. No product will be accepted unless there is a Section and Class covering it as listed in the Premium Catalog. Products entered in the “Not Listed” class or “Any Other” class must not fit in any class listed elsewhere in the catalog.
  2. The exhibitor is solely responsible for deciding on the proper section and class for his/her entry. Exhibits improperly classified will not be changed or judged.  The fair reserves the right to accept or refuse any exhibit.
  3. The fair assumes no responsibility in case of loss or damage to exhibits from any cause; and upon this condition only are entries received.
  4. Awards will be made on quality of workmanship and originality of design. All premium money will be paid from the awards as marked by the judges and not from ribbons that may be attached to the exhibits.  Judges are instructed not to award a premium or premiums unless article or articles are deemed worthy of the placing award.
  5. Refer to General Rules and Regulation in this catalog applying to all departments.
  6. No exhibits will be released before 8:00pm Saturday, August 5 or premium money will be withheld.

Exhibitor must retain duplicate part of entry tag to claim exhibit at close of fair.  No exhibit will be released without duplicate part of entry tag.

The fair will not be responsible for products remaining after 12:00pm Sunday, August 6.

PREMIUM AWARDS:  1st – $3.00, 2nd – $2.00, 3rd – $1.00  Participation ribbons for all others

Baked Goods and Candies        

Rules:                                     

All entries, except decorated cakes, in this division must be exhibited in clear plastic bags on white paper plates (6”)

All decorated cakes must be on a cardboard base not to exceed 13” square and must not exceed 12” in height, except Decorated Wedding Cakes.  Decorated cakes will be judged on decorating only; artificial forms may be used.

Section A – Breads

Entries shall consist of ½ loaf of bread, 3 rolls, 3 biscuits, 3 muffins, 3 sticks of cornbread, or ½ coffee cake or tea ring.

Standards

Appearance: Looks tender and good, even, golden brown color, good shape.

Texture: Fine, even grain, small, thin cell walls, light for size, crisp crust.

Crumb: Good color, slightly moist, light and elastic, and tender.

Flavor: Good, well-blended flavor, pleasing.

Class 1 – Banana Bread

Class 2 – Bread—Corn

Class 3 – Bread-Pumpkin

Class 4 – Bread–White Yeast

Class 5 – Biscuits, plain, rolled

Class 6 – Biscuits (variation)

Class 7 – Muffins, Plain

Class 8 – Muffins (variation)

Class 9 – Rolls, white yeast

Class 10—Misc. Not listed

Section B – Cakes

Entries shall consist of ¼ cake or 3 cupcakes

Standards

Level or slightly rounded and uniform in thickness, light, tender, fine and uniform grain.  Slightly moist.  Icing – smooth textured, good flavor and appropriate to type cake.

Class 11—Coffee cake

Class 12 – Layer Cake – Chocolate (iced)

Class 13 – Layer Cake—White (iced)

Class 14 – Layer Cake—Yellow (iced)

Class 15 – Jiffy cake (jello, pudding, etc.)

Class 16 – Pound cake (plain)

Class 17 – Decorated Cake

Class 18 – Cupcakes

Class 19 – Misc. cake not listed

Section C – Cookies        (Entries should consist of 3 cookies)

Standards

Shape – uniform size, not over 2” diameter

Color – Delicately browned

Flavor – Not too intense

Texture & Grain –Thin rolled, should be crisp; others, fine even grain and somewhat moist.

 

 

Class 20 – Bar Cookies—not brownies   Class 26—Refrigerator cookies (sliced)

Class 21 – Brownies Class 27—Rolled cookies, sugar

Class 22—Blonde Brownies Class 28—Pressed cookies

Class 23—Drop Cookies—chocolate chip Class 29—Shaped by hand cookies (peanut

Class 24—Drop Cookies—oatmeal   butter, snicker doodles)

Class 25—Drop cookies—other not listed Class 30—Decorated cookies

Class 31—Miscellaneous cookies not listed

Section D – Pies

Entries shall consist of ¼ pie or whole 5” pie.

No meringue or cream pie accepted.

 

 

 Standards – Pie Shell

 

Appearance: Golden brown color, uniform, attractive edge free from cracks or breaks.

Tenderness: Cuts easily and holds shape without crumbling

Texture: Flaky, layered crust, crisp, not doughy.

 

Standards – Filling – Characteristic of its kind

Class 32 – Apple

Class 33—Cherry

Class 34—Peach

Class 35—Pecan

Class 36 – Miscellaneous – not listed

Section E – Candies                 (Entries shall consist of 3 pieces)

Standards

Smooth Consistency, free of crystals, characteristic flavor of candy type.

 

Class 37 – Fudge, white Class 42—Hard Candy (any flavor)

Class 38—Fudge, chocolate Class 43—Molded chocolate

Class 39—Fudge, peanut butter        Class 44—Sugar Free Candy

Class 40—Dipped or coated candy Class 45—Miscellaneous not listed

Class 41—Peanut Brittle

 

Section F – Healthy Alternatives

 

This section is for people who are watching their food intake.  People with diabetes, allergies, heart smart, etc.

 

Class 46– Gluten Free, Sugar Free or Heart Smart Cakes (¼ cake or 3 cupcakes)

Class 47 – Gluten Free, Sugar Free  or Heart Smart cookies (3 any kind, named)

Class 48 – Gluten Free, Sugar Free or Heart Smart Pies (1/4 or whole 5”)

Class 49 – Gluten Free, Sugar Free  or Heart Smart Candies (3 pieces)

 

Canned Foods

 

Rules

 

  1. This Division will be divided into the following age categories; Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2017 (We no longer allow exhibitors under the age of 9 to enter canning due to safety.) All entries must be made by exhibitor.  Only one entry per class

 

2.All entries shall be in regulation pint or quart jars, except soft spreads, which shall be in pint or half pint jars.  Entries with rusty lids or not in regulation canning jars will not be accepted.

 

3.Jars must be sealed with  vacuum caps.  No zinc lids or paraffin will be accepted.

 

4.All exhibits musts be heat processed following current guidelines in the USDA Compete guide to home canning.

 

5.Appropriate amount of headspace: Leave ¼” headspace for soft spreads, pickles and relishes; leave ½” headspace for fruits, sauerkraut, and tomatoes; leave 1” headspace for vegetables and meats.

 

6.Product canned should be free from defects and blemishes.

 

7.Product should retain its natural color as nearly to that of standard cooked product.  Texture should be tender but not overcooked.

 

8.Product pieces should be uniform in size and packed snugly but allow for circulation of liquids.  Liquid should cover the product (keeping within headspace guidelines).  Liquids should be clear, free from cloudiness.

 

9.Air bubbles should be kept to a minimum.  Gas bubbles denote spoilage and are identified by bubbles rising to the surface when the product is stationary.  Any entry exhibiting spoilage will be disqualified and must be disposed of properly.

 

10.No artificial coloring will be allowed.

 

11.Any jar may be opened at the discretion of the judges.

 

Section H – Vegetables Standards

Natural vegetable color; tender; characteristic flavor.  Well ripened but not overripe; graded and sorted size.

Class 1 – Beans, Green Snap Class 8—Tomato Juice

Class 2 – Beets Class  9—Vegetable, not listed

Class 3 – Carrots Class 10—Group of 3 different vegetables

Class 4 – Corn                    Must be exhibited in groups of

Class 5 – Mixed Vegetables    3 standard pint jars or group of

Class 6—Peas    3 standard quart jars)

Class 7—Tomatoes

 

Section I – Fruits        Standards

Natural fruit color; syrup or liquid clear; tender, characteristic flavor.  Well ripened but not overripe; graded and sorted size.

Class 11– Applesauce

Class 12—Cherries

Class 13—Peaches

Class 14—Pears

Class 15—Group of 3 different (must be  exhibited  in

groups of 3 standard pint jars or group of 3 standard quart jars)

Class 16– Grape Juice

Class 17—Fruit Not Listed

Section J – Meat

Class 18– Beef

Class 19– Pork

Class 20—Meat, Not Listed

Section K– Soft Spreads

Standards

Pronounced and natural color; clear; no sign of crystallization; natural fruit flavor; tender, holds shape; should not be syrupy.

Class 21 – Peach Preserves Class 28—Apple Butter

Class 22 – Strawberry Preserves Class 29– Misc. Not listed Butter

Class 23 – Misc, not listed Preserves Class 30—Grape Jam

Class 24—Apple  Jelly Class 31– Peach Jam

Class 25 –  Grape Jelly Class 32—Strawberry Jam

Class 26  – Strawberry Jelly Class 33– Other jams

Class 27—Misc. not listed Jelly Class 34—Sugar Free– any other

Class 28 – Apple Butter

Section L – Pickles, Relishes

Standards

Uniform size and shape; natural flavor, not over-spiced; firm, not tough or soft.

Class 35- Cucumber Pickles – Dill

Class 36–Cucumber Pickles—Sweet

Class 37—Pickles, Not Listed

Class 38—Pickle Relish

Class 39– Relish, Not Listed

Class 40—Salsa

Class 41—Tomato Ketchup