2011 Open Bakery and Pantry Show
2011 DEPT. 3 - BAKERY & PANTRY
MEMBER IN CHARGE : CARL SCHOELLMAN – 625-9624
ASSISTED BY JACKIE RHOADES – 724-1118
ENTRY TIMES & DATES:
Entries will be divided into two separate exhibits.
Tuesday of fair week – 9 a.m. until 11:30 a.m.: Classes 105, 106, 107, 107A, 107B, 108, 112, 113, 114
Thursday of fair week – 9 a.m. until 11:30 a.m.: Classes 109, 111, 111A, 111B, 112A, 113A, 114A
ATTENTION: No entries will be accepted after 11:30 a.m. on either day.
JUDGING:
Items will be judged on the day they are entered.
Special Best of Show Medals will be awarded for each of the 6 baking classes.
RULES:
- Exhibitors must purchase a membership or season ticket.You do not have to live in Clermont County to enter.
- A portion of entry must be left for exhibit after judging is completed.
- All goods entered will receive the best of care and attention, but the management will not be responsible for the loss of or damage to exhibits.
- Exhibits (or portion thereof) not auctioned must remain on display until 7 p.m. Saturday or forfeit premium.
- All items must have been prepared by exhibitor within the 2010-2011 year and never before exhibited.
- Canned fruits and vegetables must be exhibited in clear half pint, pint, or quart canning jars.No labels on jars permitted.
- Fancy packs are not encouraged.
- Preservations of any description must not be used
- Premiums are to be awarded to worthy articles only with entry tag in place.
- Fancy Bread – Only one entry per batch.
- Only one entry per category allowed (Ex: one jar of lima beans, one jar of green beans, one jar of beets, etc.).
SPECIAL AUCTION ON CAKES AND PIES
Only cakes & pies which earn ribbons can be auctioned. Cakes & pies which do not earn ribbons will not be auctioned. No more than two items may be auctioned each evening. Exhibitors will receive 25% of the auction price in addition to their regular premium winnings. Exhibitors are encouraged to bring their own bidders to the auction. CAKE PLATES AND PIE PANS CANNOT BE RETURNED ON AUCTIONED ITEMS. All effort will be made to auction or sell all items.
$500 of the auction proceeds will be used to fund a scholarship to a 2011 graduate who is a Jr. Fair exhibitor living in Clermont County and majoring in a nutrition, culinary, dietary or related field of study
PREMIUM DISTRIBUTION
Ribbons, premiums, and auction proceeds will be distributed on Saturday night at 7:00 p.m. in the Floral Hall or Sunday morning from 10:00 a.m. until 1:00 p.m. in the Fair Board Office. If you wish your premiums and ribbons mailed, please supply a self-addressed stamped envelope at the time your entry is made.
2011 SPECIAL CONTESTS
Each year, a particular category of cakes and pies is highlighted to receive special prizes to the baker who has the best
recipe while following certain guidelines. The winners will be presented their special awards at the auction when their item is sold. This year the judges have chosen the following:
| TUESDAY
APPLE OR APPLESAUCE CAKE SPONSORED BY OHIO VALLEY FEDERAL CREDIT UNION 1ST PLACE – $35.00 2ND PLACE – $25.00 3RD PLACE – $15.00 All cake entries must follow these rules:
|
THURSDAY
BLUEBERRY PIE SPONSORED BY ROUSTER’S APPLE HOUSE 1ST PLACE –$35.00 2ND PLACE – $25.00 3RD PLACE – $15.00 All pie entries must follow these rules:
|
BAKERY & PANTRY ENTRIES
CLASS 105 – MISCELLANEOUS PRODUCTS
MUST BRING SAMPLE TO TASTE (Class 105 only)
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Comb Honey (3 one lb. sections)
2. Chuck Honey (1 ½ lb. jar)
3. Extracted Honey–White (3 one lb. jars)
4. Extracted Honey–Amber (3 one lb. jars)
5. Maple Sugar
6. Maple Syrup (one qt.)
7. Sorghum Molasses (one qt.)
CLASS 106 – JELLIES
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Apple
2. Blackberry
3. Grape
4. Plum
5. Strawberry
6. Raspberry
7. Blueberry
8. Herb
9. Peach
10. Cherry
11. Any Other
12. Collection of Jellies (six or more)
CLASS 107 – JAMS
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Apple
2. Blackberry
3. Cherry
4. Peach
5. Grape
6. Raspberry
7. Strawberry
8. Tomato
9. Blueberry
10. Plum
11. Any Other Jam
CLASS 107A – PRESERVES
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Apple
2. Blackberry
3. Cherry
4. Peach
5. Grape
6. Raspberry
7. Strawberry
8. Tomato
9. Blueberry
10. Plum
11. Any Other Preserve
CLASS 107B – MARMALADES & BUTTERS
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Best Marmalade
2. Apple Butter
3. Pumpkin Butter
4. Herb Butter
5. Any Other Butter
CLASS 108 – CANNED FRUIT
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Apples
2. Blackberries
3. Cherries
4. Peaches
5. Pears
6. Raspberries
7. Mixed Fruit
8. Blueberries
9. Plums
10. Applesauce
11. Any Other Fruit
12. Fruit Salad
CLASS 109 – CANNED VEGETABLES
PREMIUMS: 1ST — $2.00 2ND– $1.50
1. Lima Beans
2. Green Beans
3. Beets
4. Carrots
5. Corn Off Cob
6. Peas
7. Sauerkraut
8. Tomatoes (red or yellow)
9. Tomato Juice (red or yellow)
10. Mixed Vegetables
11. Any Other Vegetable
CLASS 111 – PICKLES
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Beet Pickle
2. Bread & Butter
3. Sweet Pickle
4. Dill Pickle
5. Mixed Pickle
6. Fruit Pickle
7. Any Other Pickle
CLASS 111A – RELISHES
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Salsa
2. Sweet Relish
3. Dill Relish
4. Mango Relish
5. Corn Relish
6. Zucchini Relish
7. Any Other Relish
CLASS 111B – SAUCES
PREMIUMS: 1ST — $3.00 2ND– $2.00
1. Chili Sauce
2. Tomato Catsup
3. Spaghetti Sauce
4. Chili Mix
5. Any Other Sauce
BAKERY—TUESDAY
CLASS 112 – YEAST BREADS & ROLLS
PREMIUMS:1ST –$4.00 2ND –$3.00
1. Loaf Bread, White
2. Loaf Bread, Whole Wheat
3. Eight Dinner Rolls
4. Eight Sweet Breakfast Rolls
5. Tea Ring
6. Coffee Cake
7. Eight Doughnuts
8. Fancy Bread—Creative Design
9. Bread Maker Bread—Any Variety
10. Herb Bread
CLASS 113 – CAKES
Note: No box mixes, no frozen or ice cream cakes
PREMIUMS:1ST –$10.00 2ND –$6.00 3RD–$4.00
1. White
2. Chocolate
3. Yellow
4. Angel Food or Sponge
5. Coconut
6. Apple or Applesauce (Special Contest)
7. Blackberry or Blackberry Jam
8. Nut
9. Pound or Bundt
10. Carrot
11. Cheesecake—any flavor
12. Roll Cake—any flavor
13. German Chocolate
14. Pineapple
15. Pineapple Upside Down
16. Fruit Cake
17. Cream Cake
18. Cake made without Sugar
19. Any Other
20. Decorated “Cake”—Judged on appearance only – not taste. Will not be sold at auction. May use form to decorate.
CLASS 114 – CANDY (8 pieces)
PREMIUMS:1ST–$4.00 2ND–$2.00
1. Divinity
2. Fudge, White
3. Fudge, Chocolate
4. Fudge, Peanut Butter
5. Mint
6. Nut Brittle
7. Hard Candy
8. Chocolates, dipped—any center
9. Sugar-free
10. Molded Candy
11. Any Other
BAKERY—THURSDAY
CLASS 112A – QUICK BREADS
PREMIUMS:1ST–$4.00 2ND –$3.00
1. Zucchini Bread
2. Banana Bread
3. Pumpkin Bread
4. Nut Bread
5, Any Other Quick Bread
6. Eight Muffins
7. Corn Bread (flat pan or 8 muffins)
8. Eight Biscuits
9. Coffee Cake
CLASS 113A – PIES Note: Crust & filling from scratch. No frozen pies
PREMIUMS:1ST– $10.00 2ND– $6.00 3RD– $4.00
1. Apple
2. Cherry
3. Blackberry and/or Raspberry
4. Strawberry
5. Blueberry (Special Contest)
6. Pumpkin
7. Rhubarb
8. Mincemeat
9. Peach
10. Pecan
11. Cream
12. Lemon Meringue
13. Custard
14. Chocolate
15. Cobbler (any fruit)
16. Sugar-free
17. Dozen Fried Pies
18. Any Other
CLASS 114A – EIGHT COOKIES
PREMIUMS: 1ST–$4.00 2ND–$2.00
1. Plain (sugar)
2. Peanut Butter
3. Oatmeal
4. Bar Cookie
5. Chocolate Chip
6. Brownies
7. Fancy Tea Cookies (decorated)
8. Cookies made with Herbs
9. Cookies made without Sugar
10. Unbaked Cookies
11. Any Other
JUNIOR DIVISION
Combined with Section 8 of Junior Fair Rules: Bake-It Contest–open to all youth
Consultant – Margaret Jenkins
Contest Time: Judging begins at noon Thursday of the fair in the kitchen of the Multi-Purpose Building
Winners announced at 4 p.m.
Entry registration: 9 a.m. to 11:30 a.m.
General Rules:
1. Junior entries open to any boy or girl from 8 to 19 years of age. No season pass necessary. Merit judging – ribbons only. To qualify, the entry must be the work of the youth from start to finish and without any help from an adult whatsoever. This includes reading & following the recipe, measuring, mixing, baking, etc. Suggestion: Do a few practice runs prior to the fair, teaching the youth how to make the item and providing any needed help. This will instill confidence so that when they are ready to bake for the fair, they won’t need an adult’s help. Any youth who wishes to compete for premiums or have their item auctioned may do so by buying a season pass and following the same rules as adult exhibitors. Again, these entries must be completely made by the junior exhibitor.
2. Participants may enter multiple categories; however, only one entry per category will be accepted.
3. All baked goods must be made from scratch and recipe must be attached to the final product. Please cover entries with clear plastic. Cake mixes may be used for Cake Decoration classes.
4. Awards will be given for one overall Best of Show and for first, second, third in the following categories:
4A. Made from Scratch Items
Class 1 – Youth; 8 to 11 years of age (six cookies on paper plate)
Class 2- Youth; 8 to 13 years of age (six pieces of fudge on a paper plate)
Class 3 – Youth; 12 to 14 years of age (six brownies on a paper plate)
Class 4 – Youth; 14 to 19 years of age (two crust fruit pie, pies requiring refrigeration will not be accepted)
Class 5 – Youth; 14 to 19 years of age (six pieces of other candy)
Class 6 – Youth; 8 to 13 (one loaf of quick bread)
Class 7 – Youth; 14 to 19 (one loaf of yeast bread, bread machine entries will not be accepted)
Class 8 –Youth; 14 to 19 (Layer Cake- Only the cake will be evaluated. Decoration will not be judged.
4B. Cake Decorating:
Class 1 – Youth; 8 years of age and younger (six decorated cupcakes on paper plate, judged on appearance only)
Class 2 – Junior Youth; 8 to 13 years of age. (Any size or shaped cake may be entered; judged on appearance only.)
Class 3 – Senior Youth; 14 to 19 years of age. (Any size or shaped cake may be entered; judged on appearance only.
