Afton Fair - Floral Hall - Culinary

Department G-10, Chairperson: Jan Nabinger
For Men and Women
Entries Close at 1:00 P.M. Tuesday, July 8, 2008
Judging begins Wednesday, July 9, 2008 at 11:00 A.M.
There must be three (3) individually separate entries per class for cash award, otherwise only ribbons will be given.
Entries not in place by 10 A.M. Wednesday, July 9, 2008 will be disqualified.
EXHIBITOR'S TICKET ADMITS ONLY ONE
Entry fee is 10% of first premium

[Floral Hall Rules] [Floral Hall Creative Arts] [Floral Hall Creative Arts - PG 2] [Floral Hall Fine Arts] [Floral Hall Produce] [Floral Hall Photography] [Floral Hall Antiques] [Floral Hall Flowers] [Floral Hall Culinary] [Floral Hall Sewing] [Floral Hall Handspun] [Floral Hall Fleece] [Floral Hall Youth Department]

General Rules

1. No food shall be exhibited for more than one premium.
2. No food that is unworthy shall be awarded a premium regardless of competition.
3. All items are to wrapped in plastic wrap.
4. All items are to be made from scratch unless otherwise noted.
5. All entries must be removed from pans or tins unless otherwise stated.
6. Crusts of yeast breads and rolls are not to be buttered after baking.
7. Any entry consists of l loaf, 5 rolls, 5 muffins, 5 donuts or 1/2 coffee cake.
8. A sample will be taken from entry for display and the remainder returned Wed. July 17 between 3pm and 5pm.
9. All sections and classes shall be divided to women's and men's divisions for judging, if requested.

Section 1 - Baked Goods
Premiums $3.00 - $2.00 - $1.00
Classes:

1. Yeast breads
2. Quick breads
3. Cookies (6)
4. Unfrosted cake - Layered or sheet
5. Frosted cake - Layered or sheet
6. Decorated cakes
7. Brownies
8. Nutritional cake - using fruit or vegetables - 1/2 cake
9. Special dietary baked good (i.e.: no salt, sugar free, Allergies, pet needs, etc.)
10. Others not listed

Section 2 - Pies
Entries consisting of egg or milk will not be accepted.
Use 9" glass or metal pans.
Premiums $3.00 - $2.00 - $1.00
Classes:

1. Two crust
2. One crust

Section 3 - Candy (1/2 lb. for display)
Premiums $3.00 - $2.00 - $1.00
Classes:

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

Sections 4 - Canning
Premiums $3.00 - $2.00 - $1.00
Classes:

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 (exhibit will consist of 2 jars of the same size)
14. Canned condiments (Ie.: catsup, mustard, steak sauces, BBQ sauces, salad dressing, etc.) exhibit will consist of 2 jars of the same size

[Floral Hall Rules] [Floral Hall Creative Arts] [Floral Hall Creative Arts - PG 2] [Floral Hall Fine Arts] [Floral Hall Produce] [Floral Hall Photography] [Floral Hall Antiques] [Floral Hall Flowers] [Floral Hall Culinary] [Floral Hall Sewing] [Floral Hall Handspun] [Floral Hall Fleece] [Floral Hall Youth Department]

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Design by Regina Birdsall, Last Updated Friday, 29-Feb-2008 03:38:09 CST