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Culinary Arts

CULINARY ARTS

Class 20

COMMITTEE: Linda Craigie 705-426-9645

ENTRY FEE: $5.00 Exhibitor/Membership Fee

LOCATION: Scout Hall

Only one entry per person per section. Exhibits MUST be in place before 8:00 PM Thursday and MUST be removed between 10:00 and 11:00 AM Sunday. Prizes awarded only to a creditable entry.

Exhibits must be the work of the exhibitors and must be made the week of the fair. All entries must be on a paper or foam plate and be covered in plastic wrap or placed in a bag with a twist tie. Entries should not to be displayed in their baking dish. No nuts. No item should be entered while still warm.

PRIZE MONEY: $5, $4, $3

SECTIONS:

NOTE: bread & loaf entries must consist of a ½ loaf

 1.White bread from bread machine
     (No mixes)
 2. Cheese Tea Biscuits (no mixes) (3)
 3. Bran Muffin (no wrappers, no mixes) (3)
 4. Oatmeal Muffin (no wrappers, no mixes) (3)
 5. Blueberry Muffin (no wrappers, no mixes) (3)
 6. Banana Loaf (no mixes)
 7. Zucchini Loaf - no mixes
 8. Lemon Loaf - no mixes

NOTE: pie entries must consist of a 1/6 slice of a 9 inch pie. Disposal containers only

 9. Apple Pie - 2 crust
10. Pumpkin Pie - 1 crust
11. Any other pie not listed 1 slice any crust
12. Pecan Tarts (3)
13. Carrot Cake (1/2 cake)
14. Applesauce Cake 1/2 cake
15. Cupcakes decorated Fall theme (3)
16. Chocolate Brownies (iced) (3 – 2” squares)
17. Lemon Squares – (3 – 2” squares)
18. Rice Krispies Squares (3 – 2” squares) any
      kind include recipe
19. Any square made with coconut (3 – 2” squares)
20. Chocolate Drop Cookies (3)
21. Any Drop Cookies (3)
22. Grandmothers Sugar Cookies (3)
23. Chocolate Chip Cookies (3)
24. Shortbread Cookies (3)
25. Oatmeal Cookies (3)
26. Chocolate Fudge – plain (3 – 1” squares)
27. Maple Fudge – (3 – 1” squares)
28. Fruit Cake - small
29. Lemon Tarts (3)

OAAS District 4 Butter Tarts Competition - Class 30

30. 6 butter tarts (no fruit, not nuts, no raising, no pecans) (6)

Rules and Regulations:

  • A total of 6 full size tarts are to be displayed on a clean paper plate, inside a clear plastic bag. Recipe to be provided.
  • The winner is eligible to enter the District competition.
  • Entry must be made solely by person entering competition (including pastry).
  • Competition is open to all exhibitors.

District Competition:

  • The entrant must have won the butter tart competition at the Beaverton Fall Fair to be eligible to enter the District Competition.
  • The size of the tarts must be full size tarts (no mini or bite size tarts).
  • A total of 6 tarts will be required to be shown.
  • Tarts must not contain fruit or nuts (ie. no raisins, no pecans).
  • Tarts must be on a clean, sturdy plate (no paper plates) inside of a clear plastic bag with the exhibitor's name and address using the entry tag provided.
  • Prize money to be paid by the District.

Provincial Competition:

  • The entrant must have won the District Competition to be eligible to enter the Ontario Association of Agricultural Societies (OAAS) Competition at the convention.
  • In the case where the District winner is unable to send an entry to the convention, then the 2nd prize winner will be eligible to enter.
  • The size of the tarts must be full size tarts (no mini or bite size tarts).
  • A total of 6 tarts will be required to be shown.
  • Tarts must not contain fruit or nuts (ie. No raisins, no pecans).
  • Tarts must be on a clean, sturdy plate (no paper plates) inside of a clear plastic bag with the exhibitor's name, address and District represented using the entry tag provided.
  • 1st, 2nd, and 3rd place entries will not be returned to the exhibitor but will be placed for auction at the convention.

Country Fair Baking Contests:
These contests will be judged based on the entries entered in Class 20 as noted. All entries must include the use of at least one of the sponsor's (Robin Hood or Crisco) products.

Proof of purchase and recipe are to be included to be eligible (staple to tag).

All entries will be judged on appearance, texture, taste, creativity of recipe and presentation, weighted equally

Note: 1st and 2nd place winners' names and addresses must be submitted.

Note:1st place winner must submit recipe, their photograph (to be taken when picking up entry on Sunday) and a signed release form giving permission to the sponsors for use of the winner's name, recipe and/or photograph in any other advertising or publicity without payment.

For more information on the Robin Hood and Crisco contests, please visit: www.robinhood.ca or
www.criscocanada.ca

Robin Hood Family Favourite Recipe Baking Contest Best Homemade Cake, Muffin or Cake Loaf in Sections 3-8 and 13-14. Judging will be based on appearance, taste, texture and recipe creativity.
1st: $25 Product Certificate

2nd: $10 Product Certificate

Robin Hood Family Favourite Recipe National Contest
Eligibility: 1st place winners of Robin Hood Best Family Favourite Recipe Baking Contest with submission of declaration form and recipe by local fair convenor. Judging will be based on appearance, taste, texture and recipe creativity.
1st: $200

Robin Hood Family "Best Lunchbox Snack" Contest
Best Family Homemade cookies, squares or bars in Sections 16-27. Judging will be based on appearance, taste, texture and recipe creativity.
1st: $25 Product Certificate

2nd: $10 Product Certificate

Robin Hood Family "Best Lunchbox Snack" National Contest
Eligibility: 1st place winners of Robin Hood Family Best Lunchbox Snack Contest with submission of declaration form and recipe by local fair convenor. Judging will be based on appearance, taste, texture and recipe creativity.
1st: $200

Crisco Family Favourite Recipe Baking Contest
Best Homemade Muffin, Tarts or Pie in Sections 3-5, 9-12 and 29. Judging will be based on appearance, taste, texture and recipe creativity.
1st: $25 Product Certificate
2nd: $10 Product Certificate

Crisco Family Favourite Recipe National Contest
Eligibility: 1st place winners of Crisco Best Family Favourite Recipe Baking Contest with submission of declaration form and recipe by local fair convenor. Judging will be based on appearance, taste, texture and recipe creativity.
1st: $200


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