ARKANSAS VALLEY FAIR
OPEN CLASS COMPETITION
FOODS DIVISION
August 14-18, 2013
For more information, call the Otero County Extension Office, 254-7608 or a Superintendent:
SUPERINTENDENT: Linda Senor 384-5877
ENTRY DATE & TIME: Tuesday, August 13, 2013 from 11:00 a.m. 7:00 p.m. (Note date & time change from previous years.) No entries will be accepted after this time.
ENTRY LOCATION: Exposition Building, Arkansas Valley Fairgrounds
ENTRY FEES: $1.00 per item
RULES AND REGULATIONS:
All products must have been prepared since August 31, 2012, by person entering them. No more than one entry by an exhibitor in any one class.
Competition is open to all persons, male or female.
Professionals may exhibit. A professional is defined as:
· Someone who has taught a class for a fee in the area of their entry. This does not include demonstrations.
· Someone who has a degree in the area of their entry.
· Someone who has received personal income from the sale of work in the area of their entry.
· Someone who is a qualified judge for work in the area of their entry.
No product may be entered which is not found in the premium list.
All canned products must include the following information on the label: name of the product; method of preparation (type syrup, type pack, any additional ingredients added) as applies to product canned; method of processing (pressure canner or water bath only) and pounds of pressure used if food pressure canned; elevation at which processing was done; exact processing time; date processed.
EXAMPLES:
PEACHES STRAWBERRY JAM GREEN BEANS
vinegar salt dip hot pack hot pack, ½ tsp salt
hot packed - thin syrup powdered pectin added pressure canned at
boiling water bath canned boiling water bath 12-1/2 lbs
35 minutes at 5000 feet 10 minutes at 5000 feet 30 minutes @ 5000 feet
September 15, 2012 April 25, 2013 September 1, 2012
Processing times information are from the 2006 (or current) Ball Blue Book and high altitude adjustments.
All jars and glasses must be standard caps and jars (with stamped name on jar), and labeled as above without exhibitor's name. No blue jars accepted. (See Ball Corporation premium awards information on page 3).
Appropriate packaging needs to be used to cover products, such as plastic wrap, waxed paper, or a zip type bag.
JUDGING AND AWARDS:
Judging will begin at 9:00 a.m. on Wednesday, August 14, 2013, on the Fairgrounds in Rocky Ford.
Any article may be tested to the satisfaction of the judge. Judging will follow state fair rules.
In those classes in which no competition exists, or if, in the opinion of the judges, an article exhibited is not worthy of a first award, the judge may award second, third, or no award. All items will be graded and only blue grade items will receive first, second, or third awards.
If there are enough similar items entered in any "Other" category to make a class, they will be judged separately. Decision is up to superintendents and judges.
Prize money in the amount of $25.00 will be awarded to the Grand Champion of each Division (Food Preservation Division, Bakery Division, Junior Division, and Professional Division). Prize money in the amount of $15.00 will be awarded to the Reserve Grand Champion of each Division. Prize money in the amount of $5.00 will be awarded to the Champion and Reserve Champion of each Department.
CHECK-OUT TIME: Sunday, August 18, 2013, 1:00 p.m. 3:00 p.m. no exceptions
Pick up ribbons and cash prizes.
Food items in bakery division not displayed need to be picked up after 1:00 p.m. (or after judging is completed) on Wednesday, August 14, 2013. Decorated cakes will be left intact for display.
Workers will not be responsible for lost, stolen, broken items or items left after check-out time. Greatest caution will be taken, however, to insure safety of displays.
Canned goods need to be picked up before 3:00 p.m.
Wilton Enterprises proudly announces special premium awards for 2013
Wilton Enterprises will award one "Best of Class" award in the Open Class Division, and one current Wilton Yearbook of Cake Decorating to each first prize winner in all cake decorating categories.
"Best of Class" winners may choose one of the following awards:
· Pops! Sweets On A Stick Book
· Celebrate with Fondant Book
· Cupcakes! Book
Classes which qualify for this award are 152, 159, 194, 195, 221 and 222.
2013 Award Announcement
BALL® Fresh Preserving AWARD
FOR ADULT LEVEL
presented by:
BALL® & KERR® Fresh Preserving PRODUCTS
Jarden Home Brands, marketers of Ball ® and Kerr® Fresh Preserving Products is proud to recognize todays fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best in designated categories. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.
Entries designated First Place from each category will receive:
Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and
one (1) Free (up to $5 value) Coupon for Ball® Pectin.
Entries designated Second Place from each category will receive:
One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and
one (1) Free (up to $5 value) Coupon for Ball® Pectin.
2013 Award Announcement
BALL® Fresh Preserving AWARD
FOR YOUTH LEVEL
presented by:
BALL® & KERR® Fresh Preserving PRODUCTS
In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands, marketers of the Ball® and Kerr® Fresh Preserving Products will present First Place Awards in designated categories. A panel of judges will select the best entry in each category for Fruit, Vegetable, Pickle, and Soft Spread. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.
The best entry from each category will receive:
One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and
one (1) Free (up to $5 value) Coupon for Ball® Pectin.
FOOD PRESERVATION DIVISION
DEPARTMENT A - CANNED FRUITS*** All fruits must be processed in boiling water bath. Fruits should be uniform in size, natural color and shape, well preserved. Liquid should be clear and bright, covering food in jar.
Class
1. Apricots
2. Peaches
3. Pears
4. Apples
5. Apple Sauce
6. Pitted Red Pie Cherries
7. Black Sweet Cherries
8. Rhubarb in Syrup
9. Plums
10. Miscellaneous Fruit
11. Grape Juice
12. Any Other Fruit Juice
13. Tomatoes water bath process
14. Tomato Juice
DEPARTMENT B - CANNED VEGETABLES***
Prime stages of maturity, tender and firm vegetables. Vegetables should be uniform in size and shape. Natural clear bright color. Clear liquid should be covering food in jar. All entries must be canned in pressure canner.
Class
15. Green or Wax Beans - cut or broken
16. Beans, fancy pack or whole
17. Corn
18. Asparagus
19. Beets, small whole
20. Beets, sliced or diced
21. Carrots
22. Mixed Vegetables
23. Miscellaneous Vegetables (other than above) - label variety
24. Stewed Tomatoes, tomatoes canned with non-acid vegetables
25. Sweet Peppers
26. Chilies (No Vinegar)
27. Vegetable Juice
28. Tomatoes pressure cooker process
DEPARTMENT C - JELLIES*** (COOKED)
Standard jelly jars must be used. All other containers will be disqualified. Jelly must be processed in boiling water bath. Jellies should hold shape, cut easily with a spoon leaving sharp edges, not syrupy or sticky but spreadable. NO PARAFFIN.
Class
29. Apple Jelly
30. Crabapple Jelly
31. Chokecherry Jelly
32. Grape Jelly
33. Plum Jelly
34. Cherry Jelly
35. Red Raspberry Jelly
36. Mint Jelly
37. Cranberry Jelly
38. Strawberry Jelly
39. Rhubarb Jelly
40. Combination 2 or more
41. Miscellaneous Jellies (other than above) - label variety
DEPARTMENT D PRESERVES & MARMALADE***
Must be sealed jars processed in a boiling water bath. NO PARAFFIN. Preserves: Uniform and distinct pieces of fruit in syrup or jelly juice. Marmalade: Small transparent pieces of fruit and peel in soft jelly. Conserves: Similar to jam but always mixture of fruit and usually has nuts and sometimes raisins.
Class
42. Tomato Preserves
43. Cherry Preserves, red or black
44. Peach Preserves
45. Pear Preserves
46. Strawberry Preserves
47. Plum Preserves
48. Miscellaneous Preserves (other than above) - label variety
49. Miscellaneous Marmalade - label variety
50. Miscellaneous Conserves - label variety
51. Watermelon Preserves
DEPARTMENT E - BUTTERS & JAMS (COOKED)***
Must be sealed jars processed in boiling water bath. NO PARAFFIN. Jams: Chopped or mashed fruit cooked with sugar to form thick mixture. Butters: Pureed fruit pulp, sugar and spices of smooth consistency.
Class
52. Apple Butter
53. Peach Butter
54. Plum Butter
55. Pear Butter
56. Miscellaneous Butter - label variety
57. Peach Jam
58. Plum Jam
59. Cherry Jam
60. Strawberry Jam
61. Raspberry Jam
62. Blackberry Jam
63. Any other Berry Jam
64. Apricot Jam
65. Combination (2 or more fruits) - label variety
66. Miscellaneous Jams (other than above) - label variety
DEPARTMENT F - PICKLES & RELISHES (PINT OR QUART)***
Must be sealed jars processed in boiling water bath. Uniform in size, color and shape. Tender plump or crisp according to kind. Clear liquid, not cloudy. Product retains natural color and flavor.
Class
67. Pickled Onions
68. Pickled Fruit
69. Pickled Beets
70. Pickled Cucumbers, sweet
71. Pickled Cucumbers, dill
72. Pickled Cucumbers, limed
73. Pickled Peppers, red or green
74. Sauerkraut
75. Mustard Pickles
76. Mixed Vegetable Pickles
77. Bread and Butter Pickles
78. Any other Pickled Vegetable
79. Tomato Catsup
80. Chili Sauce
81. Salsa
82. Any Other Sauce
83. Pepper Relish
84. Corn Relish
85. Cucumber Relish
86. Any other Vegetable Relish
DEPARTMENT G - DRIED FOODS
Class
87. Fruit Leathers (6 pieces)
88. Dried Fruit (½ cup) see note
89. Dried Vegetables (½ cup) -(see note)
90. Soup Mix (½ cup) see note
91. Dried Meats (6 pieces)
92. Quick breads made with dried food (recipe must be included)
93. Herbs (1 oz.) (see note)
94. Noodles (4 oz.)
NOTE: For dried food only: One exhibitor may enter three (3) or more varieties in classes 88, 89, 90, 93. Must be packaged in appropriate containers for dried products.
DEPARTMENT H - NUTRITIOUS SNACKS
Mixtures: Place one half cup of mixture in small plastic bag. Candy, cookies or bars: Place on paper plate in plastic bag.
Class
95. Granola Mix, recipe required
96. Trail Mix, recipe required
97. Cookies or bars, (3), recipe required
98. Candy, (6 pieces) recipe required
99. Muffins, (3) recipe required
BAKERY DIVISION
DEPARTMENT I - YEAST BREADS
Yeast bread should have a uniform golden crust, smooth, well-rounded top, slice easily and hold shape. The texture should be moderately fine, even grained and free from large air bubbles. The flavor should be pleasant, well baked, bland nut-like taste. Allow bread to cool before wrapping.
Class
100. Loaf White Bread
101. Loaf Whole Wheat Bread - at least 90%
102. Loaf Raisin Bread
103. Loaf Rye Bread
104. Loaf any other Flour or Grain Bread
105. Dinner Rolls, any form (3)
106. Dinner Rolls, Whole Wheat (3) - at least 90%
107. Cinnamon Rolls (3)
108. Raised Doughnuts (3)
109. Raised Coffee Cake
110. Raised Special Rolls (3)
111. Holiday Breads (Easter, Christmas, St. Patricks, etc.)
112. Sourdough any item
DEPARTMENT J - QUICK BREADS
Quick breads should be even or slightly rounded, golden brown crust, equally light throughout. Texture should be fine even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts or fruits should be uniformly distributed. No Quick Bread Mixes.
Class
113. Loaf Nut Bread, no fruit or vegetables
114. Loaf Banana Bread with nuts
115. Loaf Banana Bread without nuts
116. Loaf Other Fruit Bread with nuts
117. Loaf Other Fruit Bread without nuts
118. Loaf Vegetable Bread with nuts
119. Loaf Vegetable Bread without nuts
120. Muffins, any variety (3)
121. Biscuits (3)
122. Cake Doughnuts
123. Gingerbread
124. Quick Coffee Cake, no yeast
125. Most Original Variety, quick bread, no yeast. Recipe must be included.
126. Any Other Quick bread, label variety
DEPARTMENT K - ROUND THE WORLD BAKED GOODS
Items must be labeled. Include name of item and country of origin. Items requiring refrigeration will not be accepted.
Class
127. Poticia
128. Foreign Coffee Cake (patica cake, stollen, kulich, etc.)
129. Foreign Coffee Cake; non yeast, (patica cake, stollen, kulich, streusel, etc.)
130. Foreign Pastries (3), yeast (French, Danish strudel, puff, etc.)
131. Foreign Pastries (3) non-yeast (timbale cases, rosettes, baklava, etc.)
132. Foreign bread, yeast rolls, (3), loaf (1)
133. Foreign bread, non-yeast, (soda bread, etc.) Individual servings (3), loaf (1)
134. Foreign Cookies
135. Tortillas (3)
DEPARTMENT L - PIES
(NO CREAM OR CUSTARD PIES)
All pies must be in throw away pie tins. Two crusts required on all pies. NO CREAM OR CUSTARD PIES. Crust should be golden brown, flaky and crisp eating, cut easily with fork or knife but holds shape when served, pleasant flavor. Fruit fillings should be whole fruit or sizes of pieces suited to fruit used. Texture should be tender but hold shape and flavor should be characteristic of fruit used. No starchy taste.
Class
136. Apple Pie
137. Cherry Pie
138. Peach Pie
139. Berry Pie, any variety - label variety
140. Mincemeat Pie
141. Raisin Pie
142. Rhubarb Pie
143. Any Other Fruit Pie (label variety)
DEPARTMENT M - CAKES AND SPONGE CAKES
Cakes must be on a firm base (no glass or metal) no more than ½ inch wider than cake. Cakes must be covered with transparent or wax paper. No cake mixes. Cakes should have a neat appearance, texture consistent with recipe and ingredients used, flavor well blended and pleasant to the taste. No cream cheese frostings allowed. Decorated cakes can be uncovered.
Class
144. White Cake, iced-made with egg whites, 2 layer
145. Yellow Cake, iced-made with whole eggs, 2 layer
146. Chocolate Cake, iced, 2 layer
147. Spice Cake or Applesauce, iced or not
148. Pound Cake
149. Devil's Food Cake, iced, 2 layer
150. Carrot Cake
151. Fruit Cake, light or dark
152. Cup Cakes (3)**
153. Any Other Cake (non-perishable) Include recipe for proper judging
154. Angel Food Cake, iced or not
155. Sponge Cake, iced or not
156. Light or Dark Chiffon - iced or not
157. Jelly Roll (not in tube-pan)
158. Bundt Cake - not filled
159. Decorated Cake**
DEPARTMENT N - COOKIES
(EXHIBIT 3 PIECES)
All cookies should be at least 2" and not more than 3" in diameter and must be placed on a small paper plate and placed inside a plastic bag. Cookies should be of an even thickness. Drop cookies should be free from thin edges or spreading and dropped from spoon - not pressed. All cookies should be free from excess flour on the outside and delicately browned unless recipe states otherwise. Flavor should be free from excess taste of spice, flavoring, molasses or other sweetening. Texture depends on type of cookies. Thin, rolled cookies or refrigerator cookies should be crisp, others should have a fine even grain, and be somewhat moist. All cookies should be tender. Bar cookies must be soft, chewy or cake-like inside.
Class
160. Drop Cookies
161. Filled Cookies
162. Brownies
163. Oatmeal Cookies
164. Bar Cookies
165. Chocolate Chip Cookies
166. Ginger Cookies
167. Rolled Cookies
168. Sugar Cookies
169. Refrigerator Cookies
170. Press Cookies - shaped before baked
171. Peanut Butter Cookies
172. Decorated Cookies
173. Miscellaneous Cookies - other than above, label variety
174. Unbaked Cookies
DEPARTMENT O - MICROWAVE COOKERY
Class
175. White or Yellow Cake, any kind
176. Candy (3 pieces)
177. Cookies (3)
178. Jelly or Jam, any variety
179. Muffins
180. Loaf quick bread, with or without nuts
DEPARTMENT P - CANDY
(EXHIBIT 3 PIECES)
Class
181. Mints
182. Fudge
183. Divinity
184. Brittles
185. Penoche or Brown Sugar Candies
186. Dipped Candy (Chocolate or summer coated)
187. Caramels
188. Toffee
189. Molded Candies
190. Miscellaneous
JUNIOR DIVISION (16 AND UNDER)
DEPARTMENT Q CAKES - JUNIOR
Class
191. Cake, iced
192. Chocolate Cake, iced
193. Any Other Cake
194. Cup Cakes (3)**
195. Decorated Cake **
DEPARTMENT R COOKIES - JUNIOR
Class
196. Brownies (3)
197. Chocolate Chip Cookies (3)
198. Peanut Butter Cookies (3)
199. Sugar Cookies (3)
200. Bar Cookies (3)
201. Drop Cookies (3)
202. Misc. Cookies (3)
203. Unbaked Cookies (3)
DEPARTMENT S BAKED GOODS - JUNIOR
Class
204. Pies, any variety (except cream or custard)
205. Fruit and/or Nut Bread
206. Yeast Rolls (3)
207. Loaf White Bread
208. Loaf Whole Wheat Bread (90% wheat)
209. Muffins (3)
210. Quick Breads
DEPARTMENT T FOOD PRESERVATION - JUNIOR
Class
211. Jelly or Jam, any variety, label content and date***
212. Canned Fruit***
213. Canned Vegetables***
214. Pickles & Relishes (Pint or Quart)***
215. Nutritious Snacks
216. Dried Foods
217. Candy (3 pieces) on plate in plastic bag
PROFESSIONAL DIVISION
DEPARTMENT U CAKES PROFESSIONAL
Class
218. Cake, iced
219. Chocolate Cake, iced
220. Any Other Cake
221. Cup Cakes (3)**
222. Decorated Cake **
DEPARTMENT V COOKIES PROFESSIONAL
Class
223. Brownies (3)
224. Chocolate Chip Cookies (3)
225. Peanut Butter Cookies (3)
226. Sugar Cookies (3)
227. Bar Cookies (3)
228. Drop Cookies (3)
229. Misc. Cookies
230. Unbaked Cookies (3)
DEPARTMENT W BAKED GOODS - PROFESSIONAL
Class
231. Pies, any variety (except cream or custard)
232. Fruit and/or Nut Bread
233. Yeast Rolls (3)
234. Loaf White Bread
235. Loaf Whole Wheat Bread (90% wheat)
236. Muffins (3)
237. Quick Breads
DEPARTMENT X FOOD PRESERVATION PROFESSIONAL
Class
238. Jelly or Jam, any variety, label content and date***
239. Canned Fruit***
240. Canned Vegetables***
241. Pickles & Relishes (Pint or Quart)***
242. Nutritious Snacks
243. Dried Foods
244. Candy (3 pieces) on plate in plastic bag
** THESE CATEGORIES ARE ELIGIBLE FOR THE SPECIAL WILTON CAKE DECORATING AWARD
*** THESE CATEGORIES ARE ELIGIBLE FOR THE BALL® FreshPreserving AWARDS
ARKANSAS VALLEY FAIR
OPEN CLASS COMPETITION
Foods
Official Entry Blank
Name ______________________________________________________________________________
Address _____________________________________________ Phone _________________________
City/State/Zip _______________________________________________________________________
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Dept
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Class
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Additional items may be listed on the back.
RESPONSIBILITY FOR EXHIBITS:
All care possible will be used to insure the safety of the entries. However, under no circumstances will the fair be responsible for any loss, injury or damage done to, occasioned by, or arising from any article on exhibition or when left after check-out time.
CHECK OUT TIME: 1:00 - 3:00 p.m. Sunday, August 18, 2013.
I am not a professional according to any of the following definitions:
(a) I have not taught a class for a fee in the area of my entry(ies). This does not include demonstrations.
(b) I do not have a degree in the area of my entry(ies).
(c) I do not receive a major source (more than half) of my personal income from work in the area of my entry(ies.)
(d) I am not a qualified judge for work in the area of my entry(ies).
I am a professional according to one or more of the above definitions.
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(SIGNATURE) - AMATEUR (SIGNATURE) - PROFESSIONAL