DIVISION 7 - CULINARY
Creative Arts Building
Superintendents: Teresa Affeldt, Mae Maude
Age
Youth (12 & under)
Junior (13-18)
Adult (19-61)
Senior (62 & over)
People with Disabilities (any age) *indicate group after Lot # on exhibit tag and actual age.
Special Awards:
Cash award to the winners in these classes: Beads, Cookies, Cakes, Pies and Candy. "Cash awards" will be given by funds from the Culinary Bake Sale to persons with highest points in Youth, Junior, Adult, and Senior age divisions.
Specific Rules: Cakes, breads and pies will be cut when judged. One piece of food will remain on exhibit. * Remainder of food will be donated to the baked food sale. One (1) entry per lot number. Attach recipe & processing procedure for Food Preservation Only. Jams, jellies, preserves must have sure jell, no Jell-O based recipes. Absolutely NO cream fillings or custard fillings. Absolutely NO glass dishes. All cakes, pies, breads must be whole.
Class A: Bread (one loaf) plain, yeast dough not sweet
Lot:
600. White bread
601. Whole wheat
602. 100% wheat
603. Rye bread
604. French bread
605. Pumpernickel bread
606. Sourdough bread
607. Herb bread
608. Gluten free bread
609. Other than named
610. Bagels
611. English Muffins
Class B: Sweet Dough (yeast)
Lot:
612. Cinnamon rolls (no frosting, 4 in exhibit)
613. Pecan rolls (no frosting, 4 in exhibit)
614. Orange rolls (4 in exhibit)
615. Donut (4 in exhibit)
616. Coffee cakes with yeast
617. Plain or fancy dinner rolls
618. Gluten free rolls (4 in exhibit)
619. Other than named
Class C: Quick Breads
Lot:
621. Date bread
622. Quick coffee cake
623. Muffins (plain white, 4 in exhibit)
624. Biscuits (4 in exhibit)
625. Raisin
626. Zucchini
627. Pumpkin
628. Gluten free, any kind
629. Biscotti (4 in exhibit)
630. Poppy seed bread
631. Other than named
Class D: Cookies (no frosting, 4 on a plate)
Lot:
632. Oatmeal/Crisp cookies
633. Oatmeal drop cookies (with raisins or nuts)
634. Ginger cookies (crisp)
635. Chocolate drop cookies
636. Molasses drop cookies
637. White sugar cookies
638. Refrigerator cookies
639. Peanut butter cookies
640. Filled cookies
641. Chocolate chip cookies
642. Drop cookies (other than named)
643. Molded cookies (other than named)
644. No bake cookies
645. Cookie other than named
646. Brownie bars (unfrosted)
647. Pumpkin bars
648. Lemon Bars
649. Bars (unfrosted), other than named
650. Gluten free, any kind
Class E: Candy - 4 Pieces (nuts optional)
Lot:
651. Fudge
652. Divinity
653. Penuche
654. Fondant
655. Peanut brittle
656. Peanut butter fudge
657. Caramels
658. Solid molded
659. Filled molded
660. Other than named
Class F: Cake (displayed out of pan, Absolutely No Frosting)
Lot:
661. Spices or applesauce
662. Carrot Cake
663. Angel food (plain white)
664. White
665. German chocolate
666. Chiffon
667. Bundt cake
668. Pound cake
669. Sponge cake
670. Gluten free, any kind
671. Other than named
Class G: Cake (decorated)
Lot:
672. Ginger bread house
673. Decorated cake (youth or junior)
674. Other than named
Class H: Pies
Pies to be made in at least a 6 in. foil pan, no glass plates. One Piece of pie will be on display. Pie crust or regular pie pastry. No custard or cream pies will be accepted.
Lot:
675. Apple
676. Cherry
677. Blueberry
678. Pumpkin
679. Peach
680. Rhubarb
681. Mincemeat
682. Raisin
683. Pear
684. Tarts (any flavor)
685. Pecan
686. Gluten free, any kind
687. Other than named
Food Preservation
All Entries must have the following information on an entry tag or entries will be disqualified:
- Recipe listing all ingredients with specific amounts
- Boiling water bath or pressure canner (indicate method used)
- Dial gauge or weighted gauge (indicate method used)
- Altitude
- Pounds pressure
- Processing time
Jellies, jams and preserves must be in ½ pint or pint jars
Pickles, vegetables and fruit must be in pint or quart size only
Exhibit jars must be standard brand and size only, made of clear glass and sealed with 2-piece lid. Jars should have rings left on. Paraffin (wax) seals will not be accepted.
Use current USDA processing times and methods (if no standard exists item will be disqualified)
All exhibits must have an exhibit entry form with entry. Tags available at the CSF Office.
Absolutely NO salsa.
Only jellies, jams and preserves will be opened for judging.
Special Awards: Prizes will be awarded to the top point winner in each food preservation class.
Class I: Vegetable and Meats (pint or quart jars only)
Lot:
690. Beans (wax)
691. Beans (green)
692. Beets
693. Carrots (whole)
694. Carrots (sliced)
695. Corn (cream style)
696. Corn (whole kernel)
697. Peas
698. Tomatoes
699. Tomato products (other than named)
700. Asparagus
701. Cauliflower
702. Vegetable (other than named)
703. Potatoes
704. Vegetable (other than named)
705. Pork
706. Poultry
707. Fish
708. Wild meat (game)
709. Beef
710. Mincemeat
Class J: Canned Fruit (pint or quart jars only)
Lot:
711. Apples
712. Applesauce (sieved)
713. Applesauce (sliced)
714. Apricots
715. Cherries
716. Peaches
717. Pears
718. Plums
719. Raspberries
720. Rhubarb
721. Fruit juice
722. Other than named
Class K: Preserves. A preserve is fruit, whole or in sections, in a thick syrup of jelly-like consistency, to be exhibited in standard half pint or pint jars. Jars will be open when judged.
Lot:
723. Cherry
724. Peach
725. Plum
726. Strawberry
727. Watermelon
728. Raspberry
729. Grape
730. Other than named
Class L: Jams: opened when judged. (standard 1/2 pint or pint jars only).
Lot:
734. Fruit Butters
735. Peach
736. Plum
737. Raspberry
738. Cherry
739. Strawberry
740. Wild fruit
741. Other than named
Class M: Jellies: opened when judged (standard 1/2 pint or pint jars only)
Lot:
742. Chokecherry
743. Currant
744. Grape
745. Plum
746. Raspberry
747. Cherry
748. Rhubarb
749. Wild fruit
750. Apple
751. Other than named
Class N: Pickles: not opened for judging (standard pint or quart jars only)
Lot:
752. Beets
753. Bread and butter
754. Crab apple
755. Dill
756. Watermelon
757. Whole sweet
758. Chunk sweet
759. Apple rings
760. Pickled beans
761. Green tomato pickles
762. Pickled peppers
763. Mixture of vegetables (pickled)
764. Other than named
Class O: Relish
Lot:
765. Chutney
766. Tomato
767. Cucumber
768. Beet
769. Corn
770. Other than named
Class P: Dried Foods (display in glass jars)
Lot:
771. Apples
772. Bananas
773. Apricots
774. Peaches
775. Pineapple
776. Fruit leather
777. Other than named (fruit)
778. Beans
779. Carrots
780. Corn
781. Peas
782. Other than named (vegetables)
783. Mushrooms
784. Tomatoes
785. Cucumbers
786. Peppers (name variety)
787. Other
Class Q: Natural Dried Items
Lot:
789. Beans
790. Herbs
Class R: Honey
Lot:
791. Raw
792. Processed
793. Honey Comb
794. Any other kind