Marion County, Oregon



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|MARION COUNTY FAIR |

|2016 |

|Theme- “Marion County Fair- Social, Local, Fun!” |

|FOODS - BAKED & PRESERVED |

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|Pre- Registration Available |

|On-site Registration |

|When: July 6, 3-7 PM Entry Pick Up: Sunday, 6-7 PM |

|Where: Columbia Hall Fair Office: (503) 585-9998 |

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|Department Rules: All Marion County Fair Rules and Regulations apply. Submission of entries implies acceptance of these rules. |

|Note- special contests for juniors, and contests sponsored by the Marion County Dairy Women. |

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|All entries must be made by the person under whose name it was submitted. |Judging Breads (cont.) |

|No packaged mixes allowed. |Flavor- taste and color (sweet, nutty, blended)………30% |

|Each exhibitor may submit only one entry per lot. | |

|The superintendent may reclassify entries wrongly classified. No entries will be moved after|Class 403 Cakes |

|judging. |Cakes must be from scratch and not contain package mixes. |

|Ribbons will be awarded to the first three places; the Judges’ decisions will be final. | |

|All baked foods should be covered completely, except decorated cakes (class 404, Lot 14). No|Lot 10 Layered cake |

|exhibit will be accepted uncovered. |Lot 11 Angel, sponge, or chiffon cake |

|All exhibits must remain intact until Sunday at 6 PM, at which time they will be released to|Lot 12 Chocolate cake |

|exhibitor. |Lot 13 Cheesecake- no bake |

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|BAKED FOODS |Scoring for Judging Cakes |

| |Appearance- crust (color, texture and depth), filling (if applicable) minimum ¼ |

|Class 401 Yeast Breads- 1 loaf |in., fluffy, good flavor, blend with cake ……………………………………………………..30% |

|Lot 1 White |Texture- butter cakes tender, fine, even grain, moist…...35% Flavor- delicate |

|Lot 2 Mixed grain |and pleasing, natural flavor of ingredients……………………………………………….35% |

|Lot 3 Sweet rolls (1/2 doz.) or foreign breads | |

|Lot 4 Gluten or wheat free |Class 404 Decorated Cake- Non-professional (Exhibitor does not teach cake |

| |decoration or the majority of their income does not come from selling decorated |

|Class 402 Quick Breads- 1 loaf (Using baking powder or soda) |cakes.) Judged for decoration only, cake need not be covered. |

|Lot 5 Muffins (1/2 doz.) | |

|Lot 6 Coffee cake |Lot 14 Decorated Cake |

|Lot 7 Vegetable, fruit, or nut breads- 1 loaf |Lot 15 Decorated cupcakes (3) |

|Lot 8 Biscuits (1/2 doz.) |Lot 16 Cakeballs/pops (3) |

|Lot 9 Wheat free | |

| |Scoring for Decorated Cakes, cupcakes, cakeballs |

|Scoring for Judging Breads | |

| |Workmanship- application of icing/borders; difficulty of technique; precision |

|Appearance- shape (proper dome), smoothness, crust, color..10% |and use of equipment…………..50% |

|Lightness……………………………………………………………10% |Appearance- Neatness, uniformity of technique, use and choice of |

|Crust- thickness, quality, crispness, tenderness……………….10% |color……………………………………………30% |

|Crumb- color and texture………………………………………….15% |Originality-Original idea or adaptation; creation of style. (There will be no |

|Texture- size and uniformity of cell walls; elasticity; no streaks or close |points for a direct copy of a published design.)……………………………………………………20% |

|grain…..………………………………………………………25% | |

| |Class 407 Confections- 6-8 pieces (Judged on appearance, consistency and |

| |flavor.) |

|Class 405 Pies- |Lot 26 Hard candies |

|Lot 17 One crust pie |Lot 27 Creams |

|Lot 18 Two crust pie |Lot 28 Mints |

|Lot 19 Cream or custard pie |Lot 29 Other than listed (please identify) |

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|Scoring for Judging Pies |Class 408 Gift Packs |

| |Use your creativity in decorating and filling these packages with baked goodies |

|Appearance…………………………………………………………..20% |and additional items. Judged on appearance, creativity, and quality of product. |

|Crust- flavor, texture………………………………………………...40% | |

|Fillings- natural, well blended consistency; fruit moist, but not syrupy, well cooked, |Lot 30 Decorated basket or box for a friend or relative, include a favorite |

|filling should shape but be smooth, soft…40% |quick bread made by the exhibitor. |

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|Class 406 Cookies- Open Class, 6 cookies |Lot 31 Decorated Birthday basket or box, include up to 3 cupcakes made by the |

|Lot 20 Rolled |exhibitor. |

|Lot 21 Shaped | |

|Lot 22 Drop |Lot 32 Decorated holiday basket or box, include 6 homemade cookies made by the |

|Lot 23 Bar |exhibitor. |

|Lot 24 Brownie | |

|Lot 25 Dietary- wheat free, nonfat, etc. | |

| |JUNIORS |

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|Scoring for Judging Cookies |Class 409 Juniors- Junior classes are for ages 6-17 yrs. All Open Class rules |

| |apply, including scoring. Use the same lots as those listed for all adult |

|Appearance- outside uniform, not too thick; size not over 3 in.; surface |classes. |

|color/texture………………………………………………..30% | |

|Texture-characteristic of type…………………………………….. 35% | |

|Flavor- natural flavor of ingredients, no off-flavor………………. 35% |PROFESSIONALS |

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| |Class 410 Professionals- A professional is defined as anyone who profits from |

| |the selling of culinary goods. Use the same lots as those listed for all adult |

| |classes. |

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MARION COUNTY DAIRY WOMEN (MCDW) SPONSORSHIPS

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|PRESERVED FOODS |Scoring for Judging Jams and Jellies |

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|All preserved foods should be in a standard jar designed for canning purposes. |Appearance ………………………………………30% |

|Lids must be screw tops. |(Color, characteristic of fruit…………….15% |

|Exhibits must be accurately labeled as to content, processing method, time processed, |Clearness (jellies translucent)…………10% |

|and date of processing. |Container- glass, clean, sealed, screw top lid, neatly labeled, specified |

|All dried foods must be accurately labeled as to content, pre-treatment drying method, |size……………………………..5%) |

|and date of processing. |Texture …………………………………………….35% |

|All preserved products must be processed according to canning methods recommended by the|Jelly- tender, should quiver, cut easily and retain shape, no crystals |

|current Oregon State University Extension Bulletin. (This is available at the Marion |Preserves- pieces firm and whole; clear, thick syrup |

|County Extension Office, 1320 Capital Street, Salem, OR Ph. 503-588-5301.) |Marmalades- small, thin pieces; clear, thick syrup |

|All entries must have been completed by the exhibitor within one year of the opening |Butter- fruit pressed through a sieve. No separation of fruit and juice |

|date of the current year’s fair. |Jams- crushed fruit. No separation of fruit and juice |

| |Conserve- a combination of two fruits and usually nuts |

|Canning: |Flavor ……………………………………………….35% |

|A weighted gauge is 10 lbs. of pressure compared to 11 lbs. of pressure on a dial gauge.| |

|Time and pressure corrections for processing at higher altitudes have been revised for | |

|both pressure and boiling water canning. |Class 412 Canned Fruit |

|Tomato canning- home canners may choose among 4 styles of crushed or whole/halved packs.|Lot 45 Applesauce |

|Both pressure canner and boiling water processing times are provided for all packs. |Lot 46 Berries |

|“Crushed” and “whole halved packed in water” may give the best quality products. |Lot 47 Cherries |

|Canning of smoked fish is not currently recommended. |Lot 48 Peaches |

| |Lot 49 Pears |

|Jams And Jellies |Lot 50 Plums and Prunes |

| |Lot 51 Other than listed |

|Paraffin is not recommended. Process jams and jellies for at least 5 minutes in a | |

|boiling water canner. |Class 413 Canned Vegetables |

| |Lot 52 Beans (cut) |

| |Lot 53 Beets |

|Class 411 Jams, Jellies |Lot 54 Carrots |

|Use standard canning jelly jar no larger than a pint. |Lot 55 Corn-whole kernel (no creamed) |

| |Lot 56 Peas |

|Lot 33 Apple Jelly |Lot 57 Tomatoes |

|Lot 34 Berry Jelly |Lot 58 Other than listed (please specify) |

|Lot 35 Grade jelly | |

|Lot 36 Any jelly (please specify) |Class 414 Fish, Meats, and Poultry |

|Lot 37 Apricot or peach jam |Lot 59 Beef or Pork |

|Lot 38 Berry Jam |Lot 60 Chicken, Turkey or Rabbit |

|Lot 39 Cherry jam |Lot 61 Fish (pints or half pints only) |

|Lot 40 Strawberry jam |Lot 62 Mincemeat (with meat) |

|Lot 41 Any other jam (please specify) |Lot 63 Other than listed (please specify) |

|Lot 42 Conserve | |

|Lot 43 Butter | |

|Lot 44 Marmalade |Scoring for Judging Canned Fruits/Vegetables, |

| |Fish, Meats, and Poultry |

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| |Note: Judges may open for inspection, but will not taste, non-acid fruits/vegetables, |

| |meats, poultry, and fish. |

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| |Container……………………………………………10% |

| |Tightly sealed containers, correct size, clean, properly labeled |

|Scoring for Judging Canned Fruits/Vegetables, | |

|Fish, Meats, and Poultry (cont.) |Pack…………………………………………………. 20% |

| |Uniformity- pieces uniform in size |

|Product …………………………………………….. 45% |Fullness- all space filled except for head space |

|Quality- high quality food, free from defects and signs of spoilage |Liquid to just cover product |

|Color- product as nearly that of standard cooked product as |(Scoring cont. next page.) |

|possible free from foreign matter and undue discoloration. | |

|Liquid- clear, little or no cloudiness/sediment; free from bubbles | |

|Consistency- as expected for a cooked product | |

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|Safety………………………………………………..25% | |

|Pack- appropriate size of pieces (whole or cut) for processing method used; correct |Class 416 Dried Foods |

|choice of raw or hot pack. |Use a standard canning jar or zip-lock freezer bag. |

|Ingredients- suitable proportion of ingredients for product safety. |Judged on package, appearance, texture, flavor and aroma. |

|Processing- use of recommended processing times for boiling water bath (high acid foods)|Lot 72 Fruits, ½ cup |

|or pressure canner (low acid foods). |Lot 73 Vegetables or Herbs, ½ cup |

| |Lot 74 Fish, Meats, or Poultry, 5 pieces |

| |Lot 75 Other than listed (please specify) ½ cup |

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| |Class 417 Gift Pack- Combination |

| |Lot 76 Gift Pack |

| |A combination of preserved foods in standard canning or dried food containers. Exhibit|

| |will be judge on originality of total gift package. Quality of individual preserved |

|Pickles |foods will also be considered. |

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|Food grade lime may be used to firm pickles. |Class 418 Preserved Foods |

|Low temperature pasteurization (180-185 F for 30 min.) can be used instead of boiling |Lot 77 Gift Pack |

|water processing to improve firmness. |Preserved foods in standard canning or dried food containers. Exhibit will be judge on|

| |originality of total gift package. Quality of individual preserved foods will also be |

|Class 415 Pickles and Relishes |considered. |

|Lot 64 Dill Pickles | |

|Lot 65 Flavored Vinegar | |

|Lot 66 Sweet Pickles | |

|Lot 67 Vegetable Pickles | |

|Lot 68 Fruit Pickles | |

|Lot 69 Relishes | |

|Lot 70 Catsup & Sauces |RIBBON AWARDS |

|Lot 71 Other than listed (please specify) | |

| |1st, 2nd, and 3rd place ribbons awarded in each lot. |

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|Scoring for Judging Pickled Foods |Other Potential Awards: |

| |Best of Show |

|Container………………………………………………10% |Best use of Fair Theme |

|Tightly sealed, clear jars, designed for canning of specified size, |Superintendent’s Choice |

|clean, neatly and properly labeled | |

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|Appearance……………………………………………45% | |

|(Color- uniform, attractive, characteristic of kind with no darkening | |

|on the top, discoloration of ingredients…………………15% | |

|Size- whole or in pieces of suitable and uniform size.. 15% | |

|Liquid- clear, no scum on top……………………………15%) | |

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|Texture…………………………………………………20% | |

|Pickled fruit- tender, plump, unbroken skins or flesh | |

|Firm, not shriveled or overcooked | |

|Vegetable pickles or relishes- uniformly firm and crisp, | |

|not shriveled from excess salt, acid or sugar | |

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|Safety and Suitability…………………………………25% | |

|Choice of fruit/vegetable that is safe and suitable for home pickling | |

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Marion County Dairy Women

Cheesecake Contest

Class 701 Cheesecake Contest

Lot 1 Cheesecake

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Contest participants will receive free admission to the fair. (Only the contestant with cheesecake in hand will receive free entrance, and only until 12:30 PM on Thursday, new day this year)

Registration: 10 AM - 12:30 PM Thursday in the Foods Department.

Judging: 1 PM Thursday, new day this year

Rules

1. All recipes become the property of Marion County Dairy Women.

2. Bring your cheesecake to Columbia Hall on Thursday between 10AM -12:30 PM.

3. Only one cheesecake entry allowed per contestant.

4. Must bring in entire cheesecake, no individual servings. 8” or 9” cheesecakes are acceptable.

5. The recipe used must contain two (or more) dairy products and made from scratch. (Note- milk used must be cow’s milk; eggs are not a dairy product.)

6. Please submit the recipe (typed or neatly printed) on an 8½ x 11 sheet of paper with name, address, and phone number on the back of the recipe.

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Monetary Awards to be dispersed at the close of fair Sunday out of the fair office:

1st Place- $50

2nd Place- $25

3rd Place- $15

Judging Criteria

Taste Appeal ……………………………..50 pts.

Appearance/Presentation ……………….25 pts.

Texture/Palatability……………………….25 pts.

Marion County Dairy Women

Cake Contest

Class 700 Cake Contest

Lot 1 Cake

[pic]

Rules

1. Enter cake during normal Foods Department entry times listed.

2. Enter entire cake, must be either 9”x13”, 8” or 9” - no individual servings.

3. Must contain two (or more) dairy products and made from scratch. (Note- milk used must be cow’s milk; eggs are not a dairy product.)

4. Please submit the recipe (typed or neatly printed) on an 8½ x 11 sheet of paper with name, address, and phone number on the back of the recipe.

5. The dairy product labels must accompany the cake- please just include lid of any product used not entire container.

6. The cakes will remain on display for the duration of the fair.

* * * * *

Monetary Awards to be dispersed at the close of fair Sunday out of the fair office:

1st Place- $60

2nd Place- $30

3rd Place- $20

Judging Criteria

Appearance……………………………….30 pts.

Texture…………………………………….35 pts.

Flavor………………………………………35 pts.

New for 2016- Amateur BBQ Grill-Off Special Contest see fair web page for registration form.

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