Afton Fair - Floral Hall - Culinary

Department G-06 & Y-06, Chairperson: Open

This page has been updated for 2011 Floral Hall

Premium amounts for Open Classes are listed on the Floral Hall Rules page and PDF.

[Floral Hall Rules] [Floral Hall Creative Arts] [Floral Hall Creative Arts - PG 2] [Floral Hall Fine Arts] [Floral Hall Photography] [Floral Hall Antiques] [Floral Hall Flowers] [Floral Hall Culinary] [Floral Hall Sewing] [Floral Hall Produce] [Floral Hall Handspun] [Floral Hall Fleece] [Floral Hall Youth Record Books] [Floral Hall Scrap Booking] [Floral Hall Writing]

Download PDF copies of the the entry forms, rules and regulations and class lists on the forms page of our website.

Culinary Department Classes

Rules

1. No food that is unworthy shall be awarded a premium regardless of competition.
2. All items are to wrapped in plastic wrap.
3. All items are to be made from scratch.
4. All entries must be removed from pans or tins, excluding pies and canned items.
5. Pie must be in 9" glass or metal (tin) pans.
6. Pie entries containing egg or milk will not be accepted.
7. Crusts of breads and rolls are not to be buttered after baking.
8. A sample will be taken from entry for display and the remainder returned Thursday July 22nd between 3pm and 6pm.
9. Entries baked in paper cups will be disqualified.
10. Any entry consists of l loaf, 5 rolls, 5 muffins, 5 donuts or 1/2 cake.
11. Canning entries are to have exhibitor tag taped to jar.

Section 1 - Baked Goods

1. Yeast breads
2. Quick breads
3. Drop Cookies
4. Bar Cookies
5. Rolled Cookies
6. Special Occasion Cookies
7. Refrigerator Cookies
8. Unfrosted cake - Layered or sheet
9. Frosted cake - Layered or sheet
10. Decorated cakes, may use a cake mix or a decorated cardboard box of Styrofoam form
11. Sponge cake, unfrosted
12. Angel food cake, unfrosted
13. Plain white cake, unfrosted, single layer
14. Brownies
15. Whole grain muffins
16. White muffins
17. Cupcakes
18. Baking Powder Biscuits
19. Nutritional cake - using fruit or vegetables
20. Special dietary baked good (ex. no salt, sugar free, Allergies, pet needs, etc.)
21. Other not listed

Section 2 - Pies

1. Two crust
2. One crust

Section 3 - Candy (1/2 lb. for display)

1. Uncooked
2. Fudge
3. Divinity
4. Caramels
5. Taffy
6. Brittles and hards
7. Other not listed

Sections 4 - Canning

1. Jellies
2. Jams
3. Conserves
4. Marmalade
5. Fruits
6. Fruit Butters
7. Pickles
8. Relishes
9. Meats
10. Tomatoes
11. Tomato sauces
12. Vegetables
13. Flavored vinegar marinades (2 jars of the same size)
14. Canned condiments (ex. catsup, mustard, steak sauces, BBQ sauces, salad dressing, etc.), 2 jars of the same size
15. Other not listed

Premium amounts for Open Classes are listed on the Floral Hall Rules page and PDF.

[Floral Hall Rules] [Floral Hall Creative Arts] [Floral Hall Creative Arts - PG 2] [Floral Hall Fine Arts] [Floral Hall Photography] [Floral Hall Antiques] [Floral Hall Flowers] [Floral Hall Culinary] [Floral Hall Sewing] [Floral Hall Produce] [Floral Hall Handspun] [Floral Hall Fleece] [Floral Hall Youth Record Books] [Floral Hall Scrap Booking] [Floral Hall Writing]

Download PDF copies of the the entry forms, rules and regulations and class lists on the forms page of our website.

© 2007 - 2011 Afton Driving Park and Agricultural Association Inc.,
Design by Regina Birdsall, Last Updated Saturday, 14-May-2011 05:36:15 CDT