Department O ~ Baking & Candy

Transcription

1 Department O ~ Baking & Candy CONDITIONS OF ENTRY COORDINATOR Kana Gershom ENTRY DEADLINE Friday, June 28, 2013 ENTRIES RECEIVED Sunday, July 21, :00 a.m. 6:00 p.m. Convention Center CLOSED JUDGING Mon., July 22 at 9:00 a.m. PICKUP Mon. July 29, 2013 Noon-6:00 p.m. FAIR BUSINESS OFFICE 796 W. 13th Ave Eugene, OR M-F 9am-4pm PREMIUMS 300, 301, 305, 306, 400, 401, 405, 406, and $5 $4 $3 302, 303, 402 & 403 $6 $5 $4 304 & 404 $12.50 $10 $ & 407 $10 $8 $6 Best of Show Adult $10 Junior $10 Rosette Ribbons Hi-point Adult $25 Junior $50 Rosette Ribbons BASIC ENTRY RULES: A. Entries are limited to residents living or owning land in Lane County, Oregon. B. Management reserves the right to reject any exhibit, to limit entries according to space available, and to eliminate classes if insufficient entries are received. C. Lane County Fair employees and/or their representatives are not responsible for lost, stolen or damaged items. D. The Exhibits General Rules and IAFE Show Ring Code of Ethics apply to all entries. Copies of these documents can be found on the Lane County Fair website or at the Fair Business Office. We encourage all exhibitors to read these rules every year to ensure compliance. PRE-REGISTRATION: E. Online entries are available this year through our website You can also download copies of blank entry forms and department information or pick up copies at the Fair Business Office. Changes to any entry can be made on the day entries are actually accepted. Entry Tags will be computer generated from your pre-registration of the entry. ENTRY INFORMATION: F. ONE (1) ENTRY PER CLASS and NOT MORE THAN TWENTY-FIVE (25) TOTAL ENTRIES IN THE DEPARTMENT. Do not enter more than 25 baking & candy entries online. G. PLEASE BRING EXHIBITS ON DISPOSABLE PLATES INDIVIDUALLY COVERED WITH PLASTIC WRAP. Return of plates or pans cannot be guaranteed. ENTRY DAY : Sunday, July 21, 2013 H. Bring entries to the Convention Center. Hours are 10 a.m. to 6 p.m. We will not accept entries before 10 a.m. or after 6 p.m. NO EXCEPTIONS. Please make arrangements to have someone bring your item for you if you are not available during hours. I. Exhibitors with 20 or more entries must turn in their entries by 4 p.m. on entry day and will receive two free tickets to the Fair. RELEASE DAY: Monday, July 29, J. Pick up your entries between Noon and 6:00 p.m. on Monday, July 29th. Any ribbons, comment cards or entries left after 6:00 p.m. will be forfeited. PREMIUMS: K. Premiums will be paid out beginning on Saturday, July 27 at Noon at the Fair Business Office. Premium payouts continue from the Fair Business Office per the Premium Pick-up Schedule (available online or in the Fair Business Office). Premiums not picked up by 4:00 p.m. August 9, 2013 will be forfeited. PREMIUM CHECKS WILL NOT BE MAILED. GENERAL INFORMATION - ADULTS, JUNIORS, YOUNGSTERS: L. ALL exhibitors use the same class numbers, only division numbers differ. M. All entries must be homemade by the Exhibitor and must not contain packaged mixes. N. All baked goods (with the exception of gift packs and decorated cakes) will be disposed of at the conclusion of Fair. YOUNGSTERS (Age 7-10) AND JUNIORS (Age 11-17): O. Please indicate age of Youngster or Junior on registration forms. P. Youngsters may only enter in and are not eligible for Hi-point. SPECIAL AWARDS: Q. Hi-point winners are posted during Fair week. R. Points are to be counted as follows: Award=5 points, Award=3 points, Award=1 point. In case of a tie, the Exhibitor with the most Blue Ribbons shall be the winner. S. Hi-point winners are eligible to win every three years. Only Adults and Juniors are eligible. T. Best of Show: Will be chosen from all first place Adult and Junior entries except for Sections 304,404, 504, 307, 407, and all contests. 1

2 Department O ~ Baking & Candy 300 Adult Yeast Breads 400 Junior Yeast Breads (Standard size loaves and mini loaves allowed) 301 Adult Quick Breads 401 Junior Quick Breads 501 Youngster Quick Breads (Standard size loaves and mini loaves allowed) 1. White 2. Dark (less than 100% whole wheat) % whole wheat 4. French-any type 5. Rolls, plain dinner (4) 6. Rolls, cinnamon/sweet (4) 1. Banana bread 2. Corn bread 3. Gingerbread 4. Zucchini bread 5. Pumpkin bread 6. Any other vegetable or fruit bread. 7. Yeast donuts (4) 8. Foreign and holiday 9. Bob s Best Home Baked Bread (See details on page 3) - Open to Adults and Juniors 10. Any other variety 7. Biscuits, baking powder (4) 8. Scones (4) 9. Muffins, fruit (4) 10. Muffins, other (4) 11. Any other variety 302 Adult Cakes 402 Junior Cakes 502 Youngster Cakes NOTE: Please bring your cakes on a disposable board or cardboard covered with foil or wrap. Frosting optional. 303 Adult Pies 403 Junior Pies 503 Youngster Pie (Class 13 only) (1 whole pie in a disposable pie pan only) -Refrigeration available -Any type of crust allowed in all classes -No meat pies allowed 304 Adult Decorated Cakes 404 Junior Decorated Cakes 504 Youngsters Decorated Cakes Decorated cakes may be done over styrofoam or other appropriate form, but must be feasible with real cakes. 305 Adult Cookies 405 Junior Cookies 505 Youngsters Cookies 4 cookies each Class Smaller 6 cakes allowed 1. Angel Food 2. Applesauce 3. Chocolate 4. German Chocolate 5. Yellow 6. Cheesecake 7. Carrot Cake 1. Apple 2. Blueberry 3. Blackberry 4. Turnovers (3) 5. Cherry 6. Cream 7. Custard 8. Chiffon 9. White 10. Pound Cake 11. Cupcakes, frosted (4) 12. Coffee Cake 13. Any other variety ~All are for amateurs only. 1. Special Theme Cake: Let s Go Camping 2. Buttercream Icing Cake Using mainly buttercream 3. Fondant Icing Cake Using mainly fondant 4. Tier Cake Using any icing 1. Brownies 2. Chocolate Chip 3. Shaped-Molded 4. Filled 5. Bar Cookies 6. Holiday Foreign Country 7. Refrigerator 8. Molasses Ginger 9. Chocolate Cookies Any kind 8. Lemon Meringue 9. Pecan Walnut Nut other 10. Pumpkin 11. Rhubarb or Strawberry Rhubarb 12. Stone fruit, apricot, peach, etc. 13. Youngster pie-any type 14. Any other variety 10. Oatmeal 11. Peanut Butter 12. Snickerdoodles 13. Rolled Cutouts 14. Shortbread 15. Drop, any other 16. Sugar Cookie 17. Any other variety 2

3 Department O ~ Baking & Candy 306 Adult Candy 406 Junior Candy 506 Youngsters Candy (5 pieces) 307 Adult Gift Packs 407 Junior Gift Packs 1. Chocolate dipped or molded 2. Nut brittle, any variety 3. Toffee 4. Fudge, dark 5. Fudge, any other 1. Four (4) varieties of cookies, (6) each 2. Four (4) varieties of candies, at least (6) each 3. Breads, three (3) small loaves 6. Caramel 7. Mints/Sugar Mold 8. Glazed or spiced nuts 9. Any other variety Entries in 307 & 407 may be displayed in decorated containers, baskets, trays, etc. All food items must be made by exhibitor. Please wrap and label all food items. Judged for originality, creativity, appearance and product visibility. Winners receive a Rosette Ribbon. Edible Critter Contest 6-8 Years Old *ALL ENTRIES WILL BE DISPLAYED DURING THE FAIR Enter on Sunday, July 21, during regular Baking and Candy entry hours. No entries will be accepted before or after this date and time. Rules: 1. Make your favorite animal from edible ingredients (baked goods/candy) 2. Only one entry per exhibitor. Individual entries only. No group entries. 3. Entry must be made from all edible ingredients, except for creation supports, i.e. toothpicks, etc. 4. MUST be entered on NON -RETURNABLE tray, plate, bowl, pan or other appropriate material. Items used for this contest WILL NOT be returned to exhibitor. 5. Must fit on 9 x 9 base. 6. Entries will be judged on creativity and appearance. 7. All entries receive ONE free fair ticket. 8. No monetary awards will be given for this contest. Bob s Best Home Baked Bread Contest Sponsored by Bob s Red Mill Every great baker knows that great bread starts with superb ingredients. Start your recipe for this contest with Bob s Red Mill flours, cereals or grains and you will be well on your way to baking a blue ribbon loaf. INSTRUCTIONS FOR ENTRY This is a combined contest for hand-made and machine-made yeast breads. One entry per person. (Adults Division 300 Class 09/ Juniors Division 400 Class 09) Use one or more of Bob s Red Mill flours, including Bob s Whole Wheat or Unbleached White AND one or more of Bob s Red Mill specialty whole grain flours, meals and cereals. Bring your bread, as fresh from the oven as possible, along with your recipe. Please include name, street address and town on the entry. Recipe must be typed or neatly printed on a piece of paper and must include proof of purchase of Bob s Red Mill product (s) (e.g. receipt or product label). Bread recipes must be made from scratch (no bread mixes or diet restriction type breads) using fresh ingredients and Bob s Red Mill products. Breads will be judged on texture, appearance, flavor and uniqueness. AWARDS (Checks and coupons for flour will be sent to winners directly from Donor.) Place Winner will receive a $100 Gift Card Place Winner will receive a $50 Gift Card Place Winner will receive a $25 Gift Card Gift Cards are redeemable for merchandise through Bob s Red Mill mail order and shipping or a shopping and dining experience at the Whole Grain Store and Visitors Center. 3

4 Department O ~ Baking & Candy Special Thanks to the Following Donors: BLUE RIBBON BAKER AWARD MUCHO GUSTO (WESTRAUNTS CONCEPTS) $25.00 Cash Donated by Kana Gershom KANA GERSHOM 2 $10.00 Gift Cards Rosette Ribbons SWEET LIFE PATISSERIE BOB S RED MILL Place Winner will receive a $100 Gift Card Place Winner will receive a $50 Gift Card Place Winner will receive a $25 Gift Card 2 $10.00 Gift Certificates DOWN TO EARTH 1 $25.00 Gift Certificates Metropol Bakery PEPPERBERRIES 6 $5.00 Gift Certificates Coupons for ALL Exhibitors DARI-MART 5 1/2 gallon Ice Cream Gift Certificates 5 1 gallon Milk Gift Certificates DIZZY DEANS DONUTS 20 $5.00 Gift Certificates RED STAR Yeast Yeast and Coupons 3 Merchandise awards GLORY BEE FOODS KITCHEN CRAFT 9 Cases of Honey 3 Cases of Molasses Bake Ware Giveaway LUCILLE SATTERWHITE PIE AWARD $10.00 Cash Bake Ware Giveaway Kitchen Craft will be giving away bake ware during the Fair. Each exhibitor in the Baking and Candy department will receive a raffle ticket on entry day. You must place your ticket in the provided container to be entered into the drawing. Each winner will receive a single piece of cookware. The winners will be drawn on opening day of the Fair, Wednesday, July 24th and posted that same day. If award is not picked up on release day (July 29th), award will be forfeited and added to next year s drawing. 4

5 ADULT CREATIVE DEPARTMENTS ENTRY FORM Please complete one entry form for each Department. ENTRY DEADLINE JUNE 28, H/FFA Exhibitor Club: Leaders Name: Leaders Phone #: PLEASE PRINT: Name: Check if this is a change of address from last year Address: City: Zip: Phone: D.O.B. (optional): M = Floral N = Food Preservation O = Baking & Candy P = Textiles Q = Adult Art T = Photography Department letter I hereby certify that I have read and will abide by the General Rules and regulations as stated in the Department Information and General Rules (both can be found online at Signature Division # Class # Description of Exhibit PICK UP YOUR EXHIBIT(S) MONDAY, FOLLOWING FAIR from 12 p.m. to 6 p.m. (Any entry not picked up by 6pm becomes property of the Fair) Page of

6 JUNIOR CREATIVE DEPARTMENTS ENTRY FORM ENTRY DEADLINE JUNE 28, 2013 PLEASE PRINT: Check if this is a change of address from last year Name: Address: City: Zip: 4-H/FFA Exhibitor Club: Leaders Name: Leaders Phone #: Phone: Grade: D.O.B. (optional): M = Floral N = Food Preservation O = Baking & Candy P = Textiles R = Youth Art T = Photography I hereby certify that I have read and will abide by the General Rules and regulations as stated in the Department Information and General Rules (both can be found online at Signature (Parent or Guardian must sign for Junior Exhibitor) Department letter Division # Class # Description of Exhibit PICK UP YOUR EXHIBIT(S) MONDAY, FOLLOWING FAIR from 12 p.m. to 6 p.m. (Any entry not picked up by 6pm becomes property of the Fair) Page of