Goodhue County Fair



DIVISION J – CULINARY Superintendent: Julie Benrud-Luhman–651-923-5523Entry Day: Monday, August 9th – Noon -7:00pmExhibit Release: Sunday, August 15th – 11 am - 1 pmGeneral rules and regulations that apply to this division. 1. No commercial mix may be used in this department unless otherwise stated. 2. Only one entry may be made per lot, except in Class 26. 3. Championship and Honorable Mention ribbons may be given. Premiums: $2.00, $1.50, $1.00 Collections and displays: $3.00, $2.00, $1.00Gift certificates provided by Nilssen’s Hub Food Center, Zumbrota will be awarded to the top point earner in the adult, child and wine divisions. Points: Champion: 10, Reserve Champion: 9 Honorable Mention: 7, Blue: 5, Red: 3, White: 1 Suggested Score Card for Baked Products Appearance - Size 5-Shape 5-Surface 5-Crust Color 5-Crumb Color 5Lightness 10Tenderness 10Texture 10Moisture Content10Flavor and Aroma 10 --------Total 100CLASS 1 – YEAST BREADS Whole loaf wrapped in plastic or 3 rolls/buns or doughnuts. A “Best of Show Yeast Baking” will be picked from lots 1-14. First place in lots 1-16 will each receive a gift from Firebrick Bread, Zumbrota ph: 507-732-4667LOT # Cinnamon bread Cinnamon rolls Coffee bread, fancy Plain doughnuts Oatmeal bread Gluten-free bread Fancy rolls or buns Plain rolls or bunsRye bread White bread Whole wheat or graham bread Caramel rolls Sourdough Not specified Collection of 3 loaves of specialty bread (party bread, nationality bread, stolen, etc.) Bread from bread making machine – must specify type of bread. CLASS 2 – QUICK BREADS One half loaf or 4”x4” minimum size or 3 specimens.LOT#Baking Powder Biscuit Banana Bread Coffee Cake Corn Bread Cake Plain Cake Doughnuts Nut Bread Fruit Bread Fruit MuffinsPlain Muffins Pumpkin Bread Zucchini Bread Cream Puff Lemon Bread Not Specified CLASS 3 – UNLEAVENED BREADSEntries should have 3 pieces.LOT #Lefse Flat Bread Fry Bread Not Specified CLASS 4 – BUTTER CAKES (unfrosted) 4” squareLOT #Chocolate or Devils food Carrot White Yellow Not Specified CLASS 5 – SPONGE CAKES (unfrosted) 4” sectionLOT # Angel Food Bundt Chiffon Not Specified CLASS 6 – DECORATED CAKES LOT # Decorated cake, judged on decorations only, base may be artificial. Cupcakes (3), judged on decorations only. CLASS 7 – BAR Entries should have 3 bars.LOT # Brownies, chocolate Cherry Layered LemonPumpkin Toffee Unbaked Zucchini Caramel Peanut Butter Date Chocolate Chip Not Specified Oatmeal CLASS 8 – DROP COOKIES Entries should have 3 cookies.LOT #Chocolate Chocolate Chip Oatmeal Peanut Butter Oatmeal Raisin Unbaked White Diabetic Molasses or Ginger Chocolate OatmealOatmeal Chocolate Chip Chocolate Chocolate chip Monster Cookie Not Specified CLASS 9 – MOLDED COOKIES Entries should have 3 cookies.LOT #Gingersnaps Snickerdoodles Thumbprints Pecan Tarts Short-breadMolded White Kringle Not Specified CLASS 10 – PRESSED COOKIESEntries should have 3 cookies. LOT # Spritz Not Specified CLASS 11- REFRIGERATOR COOKIESEntries should have 3 cookies. LOT# Chocolate Vanilla Not Specified CLASS 12 – ROLLED COOKIES Entries should have 3 cookies.LOT #Sugar Filled turnovers Not Specified CLASS 13 – CHRISTMAS COOKIES Entries should have 3 cookies.LOT #Berlinerkranzer Candy Cane Fattigmand Krumkake Lebkuchen Rosettes Sandbakkels Russian Tea Cakes Not Specified CLASS 14 – PARTY DISPLAY LOT # Bars and cookies, minimum of 6 varieties. CLASS 15 – CANDY Entries should have 3 pieces.LOT # Almond Caramels Chocolate Fudge Divinity Mints Peanut Brittle Penuche Toffee Nut Goodies Fudge, not chocolate Party display of 6 varietiesNot Specified CLASS 16 PIES (no cream pies)LOT # (please limit to small tins if possible) Apple Berry Blueberry Cherry PeachRhubarb Not Specified CLASS 17 – HONEY AND HONEY BAKING LOT # Single comb of honey One jar of extracted honey ** In lots 3-7 the recipe is to be attached and honey must be prominent part of product. Bars or cookies – entries should have 3Cake (unfrosted) 4” sectionBuns or rolls – entries should have 3Cinnamon rolls – entries should have 3Not Specified SUGGESTED WINE SCORECARDCLARITY/APPEARANCE: brilliance, luster 2COLOR: depth & tint appropriate to class 2AROMA/BOUQUET: distinct, developed 4TOTAL ACIDITY: balance, appropriate for type 1 SWEETNESS: appropriate, balance 1BODY/TEXTURE: appropriate, balance 2TASTE/FLAVOR: mature or varietal 2BITTERNESS/ACESCENCY: balance 1FINISH/ASTRINGENCY: long lasting 1GENERAL QUALITY 4 ----TOTAL: 20CLASS 18 – HOMEMADE WINES Indicate date wine was bottled on wine bottle label.LOT #MN Red grape, dry MN Red grape, semi-sweetMN Red grape, sweet MN White grape, dry MN White grape, semi-sweetMN White grape, sweet Fruit, dry Fruit, semi-sweet Fruit, sweet Red grape, dry Red grape, semi-sweetRed grape, sweet White grape, dryWhite grape, semi-sweetWhite grape, sweetWild fruit, dry Wild fruit, semi-sweet Wild fruit, sweet Sparkling wineNot specified CLASS 19 – MIXES (non-refrigerated only)Premiums: $2.00, $1.50, $1.00 LOT #1 Purchased mix used creatively. Specify mix used and exhibit a product made with the mix. (ex: bars made from cake mix) Please include recipe. LOT #2 Frozen bread dough used creatively. Specify dough used and exhibit a product made with dough (ex: monkey bread) Please include recipe. General rules and regulations for canning.1. Jars of fruits and vegetables will not be opened unless the competition is close. Entries must be labeled with the year canned.2. Canned exhibits must be in standard glass jars.3. Low acid foods should be canned using a pressure canner. High acid foods may use either a pressure canner or boiling water bath.4. No freezer jams or paraffin sealed jars.5. A canning showmanship ribbon may be awarded.** U of MN Extension Food Safety Home Canning website at: extension .umn.edu/food/food-safety/preserving/canning/Suggested Score Card for Canned Goods General Appearance 30Product - Color 10-Texture 10Liquid (if applicable) 10 Uniformity of size & shape (if applicable)10Clearness (if applicable)10Sealing, container & method 10 (Judges will decide whether to open) Flavor (if applicable) 10 (Judges will decide whether to open) ---------Total 100CLASS 20 – CANNED FRUIT OR BERRIES LOT # Apples, whole/pieces Applesauce, mushy CherriesPeaches PearsRhubarbRaspberriesStrawberries Not specifiedDisplay of 4 varieties Pie filling CLASS 21 – CANNED VEGETABLES LOT #Asparagus Beans Beets Carrots Corn Vegetable soup Tomato juice Tomato sauce Tomatoes, stewed Tomatoes, whole Not specified Soup, not specified CLASS 22 – JAMS OR MARMALADES LOT #Peach Strawberry Plum Raspberry RhubarbApricotBlueberryDiabetic Not specified GooseberryGrape Ground cherry Orange Combinations CLASS 23 – BUTTERS AND SYRUPS LOT # Apple butterPlum butter Maple syrup Butter – not specified Syrup – not specified CLASS 24 – JELLIES OR PRESERVES LOT # Apple Apple combination Blackberry BlueberryCherryChokeberryCurrantDiabetic jellyElderberry GooseberryGrape Mint PeachPearPlum RaspberryStrawberryNot specified CLASS 25 – PICKLES AND RELISHES LOT # Apple rings Bean BeetsBread and butter picklesChutney fruit Corn relishCucumber, relishCucumber, sweet Cucumber, sweet and spicyDill Relish, not specified Salsa Tomato relish Tomato spaghetti sauce Watermelon Zucchini pickle Not specified Sauerkraut Display of 4 varieties CLASS 26 – CHILDREN 15 AND UNDERLOT #Brownies – 3 barsCarrot bars – 3 barsChocolate chip bars – 3 bars Zucchini bars – 3 barsBars, not specified – 3 barsQuick bread – 4” section or small loaf Corn bread – 4” section or small loafYeast bread Bread, not specified Cinnamon rolls – 3 rollsCoffee cake – 4” sectionFruit muffins – 3 muffinsMuffins, not specified – 3 muffinsDecorated cake Cake, not specified Chocolate chip cookies – 3 cookiesCoconut cookies – 3 cookiesGinger snaps – 3 cookiesMolasses cookies – 3 cookiesMonster cookies – 3 cookiesOatmeal cookies – 3 cookiesOatmeal chocolate chip cookies – 3 cookiesOatmeal raisin cookies – 3 cookiesPeanut butter cookies – 3 cookiesSnickerdoodles – 3 cookiesSugar cookies – 3 cookiesCookies, not specified – 3 cookiesCaramel – 3 piecesFudge – 3 piecesCandy, not specified – 3 piecesApple pie Berry pie Cherry pie Pie, not specified Fruit canning Jam Jelly Pickles & relishes Vegetable canning Decorated cookie CLASS 27 – AMERICAN DAIRY ASSOCIATION SPECIAL BAR CONTEST Premium: $10.00, $7.50, $5.00 The Goodhue County American Dairy Association will sponsor this special class. All entries must contain at least 2 dairy products. The recipe must be included on a 3”x 5” card. LOT # 1 Bars ................
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